KEPI Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
Refit
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
GreeceSummer Area
GreeceAccommodations
Measurements:
Headroom:
Salon - 7ft
Cabins - 6ft.8in
Beds:
3 Cabins length & width - 6ft.8in x 5ft.3in
(Starboard fwd, Portside fwd, and Portside aft)
1 Cabin length & width - 6ft.8in x 5ft
(Starboard aft)
1 Twin Cabin length & width - 6ft.8in x 3ft (Midship portside)
NOTE - Bunk-Bed cabin with ensuite facilities available for 10 pax charters. Crew sleeps in forepeak cabins.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Elena Maltezou Cook/Stewardess
CAPTAIN VASILIS DIAMANTIS
Vasilis Diamantis was born and raised in Aigio, a small coastal town by the Corinthian golf. He has been sailing since his early years as a triangle racer. His love for action and nature also lead him to become a snowboard and rafting instructor and guide. He is a charismatic skipper with a great knowledge of the secrets that Greek seas hold, like detecting secluded beaches all around Greece. If you are lucky to have him as your captain you will immediately realize that he can become a trustful and beloved friend, satisfying your all your requests. Vasilis holds the Yachtmaster Offshore and STCW certificates and combined with his experience, you know you are in safe hands. Vasilis is also a volunteer for the Hellenic Red Cross and Civil Protection Authority due to his training and abilities.
COOK/STEWARDESS ELENA MALTEZOU
YEAR OF BIRTH: 1989
NATIONALITY: Greek
NON SMOKER
Elena is a certified mechanical engineer and worked for two years at the National Water Company.
At the same time, she was working in the beginning as a waitress at cafés and cocktail bars and later as assistant cook at restaurants.
Her work experience includes also child supervision at playgrounds which was a personal choice due to her love for children.
For the last three years she has been working as hotel and inventory manager at Multihull Yachting Greece in parallel to her cooking duties at Sazerac Bar Restaurant.
She was born in 1989, speaks English and has been dancing classic and modern ballet since the age of 3. She loves travelling and cooking so she will surprise guests with amazing Greek and National dishes. She adjusts her cooking to clients’ nutritional needs and preferences.
Water Entertainment
2 Deck showers Hot/cold
4 Hairdryers
Top quality inflatable kayaks for 2 pax
Waterski
iPhone, iPad, and Android sound-docking stations in all cabins
Gangway upgraded to carbon
Scuba Diving
Onboard Entertainment
Ask us to prepare a route that fits your wishes. Feel free to taste our gourmet dishes and cocktails. Or just ask your captain to organize a watersports activity, anything from SUP to wakeboard. We promise your stay on Kepi will be like nothing you've ever experienced.
Menu
Cleo’s Mediterranean Menu 2014
Breakfast
- Coffee, tea, fresh fruit juice
- Greek yoghurt with cereals and honey
- Fresh fruit platter
- Croissant, pain chocolate, cakes
- Baguette, French toast, wholegrain bread
- Assortment of cheese
- Eggs prepared to your likings
- Home-made frittata
Tapas & Starters
- Avocado crayfish cocktail
- Broccoli shot
- Carpaccio of figs with feta cheese, pine nuts and basil
- Cretan rusk with juicy tomatoes, feta, onion rings and olive oil
- Dip of tomato & goat cheese
- Duo of guacamole and tomato dip with crispy pita bread
- Eggplant grilled, filled with feta and chili peppers
- Fresh tuna tartar
- Garlic bread with tomato salsa
- Grilled Haloumi drizzled with lemon juice
- Grilled shrimp with tarragon & lime dip
- Grilled zucchini sticks wrapped in prosciutto
- Hummus dip
- Melted Camembert dip with oregano bread
- Mini melon-Serrano bites
- Mini tortilla-pizza
- Mushrooms in the oven filled with prosciutto-cheese mix
- Original yellow split pea puree (fava) with red onion and lemon
- Red peppers filled with feta in the oven
- Saganaki (grilled cheese)
- Salmon mousse
- Small toast with salmon and goat cheese
- Shots of gazpacho soup on ice
- Spanakopita (spinach pie)
- Taramosalata home made
- Zucchini keftedes with traditional soft cheese and mint sauce
- Bouillabaisse with rouille and ciabatta
- Caesar salad with chicken, crispy bacon, parmesan and garlic bread
- Calamari salad on a bed of lettuce
- Chicken gyros with cucumber salsa and tzatziki
- Club Sandwiches and wraps “terre et mer” with green salad
- Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream
- Fish burgers with salsa Verde and a summer salad
- Greek salad with caper leaves and pita bread
- Lamb souvlaki wraps with lettuce and tzatziki
- Linguine “frutti di mare”
- Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce
- Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce
- Salad Niçoise with fresh tuna on the grill
- Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing
- Shrimps in spicy green curry with jasmine rice
- Spaghetti Carbonara with Parmesan
- Tagliatelle with smoked salmon, white wine sauce topped with fresh dill
- Thai beef salad with mint, cilantro, lime & brown sugar dressing
- Beetroot tartare with smoked cod and apple
Dinner
- Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes
- Cleo’s favorite Lasagna with 5 vegetables
- Codfish with mustard-soy sauce and grilled tomatoes
- Codfish with white wine sauce, fresh spinach, baked potatoes
- Daurade in the oven with fresh ratatouille and basmati rice
- Escalope Milanese with pasta
- Fresh catch of the day on the grill with rocket, tomato and green asparagus
- Grilled local fish with fresh horta
- Lamb chops on BBQ with tomato salad and grilled vegetables
- Mixed grill with salad of lentils, feta, olive oil and fresh herbs
- Steak on BBQ with potato-chorizo cupcakes and grilled vegetables
- Ossobuco with linguine and gremolata
- Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella
- Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes
- Red mullet with mashed pesto-potatoes and zucchini spaghetti
- Rooster in the oven with tomatoes, olives, lemon and soy sauce
Dessert
- Apple cinnamon pie with grilled almonds
- Apple crumble with Metaxa and speculoos
- Baklava muffins
- Café Glacé
- Carpaccio of pineapple with Cointreau and fresh mint
- Champagne mousse with fresh strawberries
- Cheese platter with fig chutney, dried fruits and assortment of bread
- Crème Brûlée
- Dark chocolate mousse topped with white chocolate flakes
- Flan caramel
- Mascarpone with strawberries marinated in balsamic & vanilla
- Millefeuil
Rates
| Minimun | Maximun |
| €12,300 | €18,500 |
Rate Terms:
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance
(APA), which is generally estimated at 20% - 25% of the base charter fee for
sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The
APA essentially creates a bank account for the Captain to purchase provisions,
fuel, dockage, food, beverages, bar, and other consumables on the charterer's
behalf. The Captain will keep all receipts and manage a running balance of the
account, so that expenditures can be checked at any time. Any amount not used
will be refunded at the end of the charter. If during the charter the costs have
exceeded the collected APA, then additional funds will be required for the
outstanding bills. All purchases are transparent and nothing is marked up. The
APA is used purely for the charterer's provisions and charter-related expenses.
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s final
rate and availability.
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