HIGHJINKS Yacht Charter Catamaran
Guests
8Cabins
4Crew
3Size / Year Built / Builder
58.0 Ft / 2014 / FOUNTAINE PAJOT
Accommodations
She has one owners suite, 3 queen size double cabins - all with private facilities. Each cabin is equipped with TV, DVD and stereo system.
Amenities
Onboard Entertainment
Water Entertainment
Zodiac 4.10 - 50 HP engine
Paddle board
Water Ski
Kayak
Tubes
Wakeboard
Snorkeling equipment
fishing gear
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €18,000 | €23,000 |
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.
Calendar
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Captain
Crew
Brief
Captain: Konstantinos Perdikaris
Konstantinos, from Greece, was born in 1993. His passion for the sea and love of sailing drew him into the yachting world. Throughout his professional career, he has worked within many aspects of chartering- beginning as a deckhand, working on yacht maintenance, and becoming a captain. He attended the Piraeus Naval School for 2 years and served in the Greek Navy on the frigate Salamis as Assistant of the Boatswain. He holds his Open Sea Advanced Sailing License HYCA 2018, Open Sea Sailing License HYCA 2016, Speedboat Licence, Seamens Book at Aspropurgos, Degrees of Coastal and Pool Lifeguard, and Certificate of River Rescuer.
He has sailed extensively on various yachts throughout Greece and done a month long delivery across the Mediterranean. His excellent knowledge of the islands throughout the Ionian Sea, Saronic Gulf, Sporades, and the Cyclades will give his charter guests the best experience for their holiday. He has a welcoming personality and is excited to greet guests on HighJinks. When he is not sailing, Konstantinos loves hiking, snowboarding, CrossFit, chess, and traveling.
Member of International Sea Cleaning Organization ‘Seacleaners-int’
Languages: Greek and English (fluent)
Chef: Dimitra Stamatopoulou
Dimitra is from Greece and was born in 1984. She loves the sea, sailing, and cooking. She joined the yachting world 5 years ago and has worked as a chef on both charters and private yachts. She attended The Galley Club Cookery School in Palma de Mallorca, Spain for specialized training for cooking on yachts. As well, she holds her Open Sea Advanced Sailing License HYCA 2018, Advanced Open Water Diver (IANTD), Speedboat Licence, and her Seamens Book at Aspropurgos.
She specializes in Mediterranean cuisine and is skilled in a diverse range of cuisines including classic French, Asian, and Italian. To best accommodate her guests, she can prepare many different types of diets such as Paleo, gluten-free, vegan, and more. She uses the freshest ingredients available in the markets at the different ports to create exceptional dishes. She is constantly learning new techniques and finds inspiration and ideas through continued exposure to different cultures. During her free time, she loves traveling, swimming, and SCUBA diving.
Languages: Greek and English (fluent); German (conversational)
Deckhand: Bozhibar Aleksov
Bozi was born in 1974 on the northern shores of the Black Sea so his relationship with the sea was formed on the day he was born! He has worked professionally in different cruise ships and has gained extensive knowledge as part of the technical support team in different shipyards.
Bozi is a pleasant and fun person who loves to entertain and surprise his guests with his cocktails and snacks at Happy Hour. He also has wine knowledge. He understands different cultures and characters, is very adaptable, and will ensure his guests an unforgettable sailing trip! They will always want to come back to this home! He speaks Bulgarian, English, Russian, and Greek.
Menu
MENU
Breakfast:
Fresh Juice
Whole or light milk
Cereals of your choice
Greek yogurt
Fruit salad or compote
Greek spoon desserts
Nuts or raisins
Butter
Thyme honey
Marmalade
Choice Between: Boiled Eggs| Poached| Fried| Scrambled| Omelet
English Bread or Greek rustic bread or croissant
Cake or local sweets
Selection of local cheeses with tomatoes, cucumber and olives
Selection of bacon, ham, boiled sausages and roasted mushrooms
Filter coffee or espresso
Tea
MENU
Meal
Appetizers:
Bruschetta with fresh tomato, Feta cheese, basil and olive oil
Steamed mussels with white wine and fresh dill
Trilogy of roasted eggplant and fresh garden herbs
Fried gruyere with cherry tomatoes, ouzo and fresh basil
Vegetables with balsamic sauce
Salads:
Greek Salad with cherry tomatoes, cucumber, Feta cheese, capers, and peppers
Rucola with spinach, roasted Manouri cheese, walnuts, raisins, and honey sauce
Salad bouquet with smoked salmon, avocado, and orange
Salad bouquet with smoked salmon, tomatoes, cucumber, mustard, and spearmint
Salad of boiled vegetables
Couscous salad
Pasta-Risotto:
Skioufikta (traditional Greek pasta) or hilopitaki (Greek style noodles) with Feta cheese, cherry tomatoes, rucola, and white wine
Risotto with chicken, ricotta cheese, and mushroom sauce
Spaghetti with rucola leaves, parmesan, and sundried tomatoes
Fish:
Octopus with fava beans, caramelized onions, and olive oil
Grilled shrimps with lentils, cooked in seafood broth
Meat:
Chicken breast fillet with mashed eggplant puree and olive oil
Or with Roasted Haloumi cheese and a small salad
Calf tagliata with ruckola and gruyere
Lamp ragout with zucchinis
Italian sandwich with patatas bravas
MENU
Dinner
Appetizers:
Greek pie with wild greens
Fava beans puree with onions, sprinkled with olive oil
Small zucchini pancakes with Feta cheese and spearmint
Fried shrimps with tomato sauce and ouzo
Variety of mushrooms with Mizithra cheese and sweet mustard sauce
Salads:
Nicoise salad with tuna from Alonissos
Rucola with apple, celery, louza (Greek Salami), gruyere from Naxos, and yogurt sauce
Mista with anthotyro cheese, seasonal fruits, and spearmint
Cretan Salad with rusk, tomato, cucumber, and feta cheese
Pasta-Risotto:
Matsata with shrimps, mussels, and seashell sauce
Seafood risotto with Greek Saffron
Beef Giouvetsi baked in stoneware with trimmed Mizithra cheese
Fish:
Grilled calamari with sauteed greens and oil vinaigrette sauce
Fish fillet (of the day) wrapped in dough with asparagus and sauce
Hollandaise
Meat:
Beef fillet with dauphinoise potatoes and red wine sauce
Lamp cooked in the casserole with mashed potato, olive oil and garden
herbs
Burger with beef and coleslaw sauce
Chicken breast fillet grilled with baked tomatoes, tzatziki (Greek dip), and small pita breads
or Souvlaki of pork with caramelized onions with Greek pita breads
Guests
8Cabins
4Crew
3Size / Year Built / Builder
58.0 Ft / 2014 / FOUNTAINE PAJOT
Catamaran specifications
Beam
29.2 FeetDraft
7.9 FeetType
CatamaranSpeed
Cruising Speed 7, Max Speed 8Cabin beds
1 King(s), 3 Queen(s)Layout
Select currency
- USD
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, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
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.
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