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.
Charter Types
Technical Details
Water Entertainment
Zodiac 4.10 - 50 HP engine
Paddle board
Water Ski
Kayak
Tubes
Wakeboard
Snorkeling equipment
fishing gear
Scuba Diving
Onboard Entertainment
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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Crew Profile
Captain: Miltos Skouras
Captain Miltos, born in 1955, has an extraordinary background. He has been on the sea all his life and yet he also holds a diploma in Architecture and he owned an advertising company for 8 years, working between Greece and Italy. He got his first skipper license 30 years ago and he even owned a couple of boats, sailing through the North Mediterranean, Aegean and Ionian seas gaining an excellent knowledge of every harbour, marina, small secluded bays and can tell you about every place worth seeing. He has also taken part in several sailing competitions with a lot of success throughout his career. For the last seven years, he has been working in the yachting industry, skippering mostly catamarans ranging from 39 to 62 ft and getting to know the Greek Islands like the back of his hand.
He has a very friendly character, always equipped with a smile and a kind attitude. Being very communicative he always make you feel very comfortably around him. Also being the father of two, he has a thoroughly gentle way with children, getting them to enjoy the journey for sure.
He speaks perfectly English, Greek, French and Italian.
Deckhand: Bozhibar Aleksov
Bozi was born in 1974 in 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 to 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.
Chef: Eugenia Iskou
Chef Eugenia, born in 1970, is an amazing cook, who will make your trip unforgettable. Being educated in International and Greek Cuisine, based on seasonal and local products, she will create for you the most delicious meals and culinary delicacies. She owns her Skipper license since 2007 and has taken part, as a solid member of the crew, with various distinctions in various sailing competitions.
Having obtained an additional diploma in Archaeology and History of Arts (she has worked as an Archaeologist for 10 years for the Ministry of Culture) she is always willing to give an insight in the ancient history of each place you visit. She speaks fluently English.
She has an extremely kind charisma and a lovely personality and makes everyone around her smile. Eugenia especially loves to make children on board feel comfortable and always has a fascinating story from the Greek Mythology to tell them.
Menu
Day 1
Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.
Lunch - BBQ chicken drumsticks, Quinoa salad with prunes, goji berries and a plum dressing, sautéed spinach with sesame seeds and fresh bread.
Dinner - Baked whole local fish with a lemon cream dressing, oven roasted rosemary chips, Greek style salad and garlic bread.
Day 2
Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.
Lunch - Linguini Putanesca, rocket, pear & Parmesan salad, grilled asparagus and prosciutto and steamed radicchio with balsamic glaze.
Dinner - Slow cooked pork ribs with sticky plum glaze, roasted sweet potatopuree, grilled corn on the cob, slaw salad and blistered cherry tomatoes.
Day 3
Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.
Lunch - Steamed garlic & chili mussels, crunchy bread, mixed bean salad, blanched kale with anchovies and walnut, roast potato wedges.
Dinner - Red wine braised beef neck, mint yogurt sauce, smashed red kidneybeans with bacon, green leaf salad, steamed broccoli.
Day 4
Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.
Lunch - Beef tomatoes stuffed with rice, spiced chickpea & pomegranatesalad, smoked eggplant and fried zucchini.
Dinner - Prawn satay skewers, sesame noodles, bean sprout, carrot and baby cornsalad, steamed cavollo nero and bok choy.
Day 5
Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.
Lunch - Beetroot curry with sweet potato, saffron rice, tzatziki, spinach, red onion salad & goats cheese, naan bread and spicy chutney.
Dinner - Chicken thighs in a mascarpone sauce, roast new potatoes, rocket, cherry tom & avocado salad, honey glazed beetroot & carrot.
Day 6
Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.
Lunch - Creamy smoked salmon tagliatelle, green leaf and caper salad, crunchybread, roast tomatoes with pinenuts.
Dinner - Meatballs in thick tomato salsa, cauliflower gratin, baby kale salad, guacamole and steamed local greens.
Day 7
Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.
Lunch - Pesto crumbed mackerel fillets, salad of wild rice, beetroot & feta dip, roasted sweet peppers.
Dinner - Roast leg of lamb, grilled eggplant & zucchini, mint crème fraiche, buckwheat, tomato & green leaf salad, fried potatochips.
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
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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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