Guests
10Cabins
5Crew
3Size / Year Built / Builder
51.0 Ft / 2015 / Lagoon
Accommodations
Accommodates 10 guests in 5 double cabins.
Amenities
Onboard Entertainment
Water Entertainment
Tubes
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €13,100 | €18,000 |
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
Spiros Koloniadis-Captain
Spiros was born in Athens in 1982 and grew up next to Alimos Marina. At the age of six, his love of the sea led him to join the Kalamaki Yacht Club and started sailing with small dinghies Optimist type. After many years of training and eventually racing, he became an athlete of the Greek National Sailing Team on Laser boats. After completing his athletic course, he decided to proceed professionally with his passion, the sea. Thus, since 2000 he works as a coach. Simultaneously, he started working as a skipper in sailing yachts and sometimes in speed boats. He started sharing his passion for the sea with his crew, which different from a boat to boat.
He promised to share secrets of sailing with them and make them spend a wonderful vacation while going to beautiful places of splendid Greece. He has a strong sense of humor, and is guaranteed that the holiday with him will be an unforgettable experience!
Xenia Bregiannis-Chef
Xenia is an ambitious young woman with the will to satisfy every demand requested from their guests. She has an excellent ability to create unique meals and offering to the guest the chance to taste fresh home cooked food for she has been given the opportunity to learn the art of the kitchen from her family. Xenia has been a cook/hostess in various catamaran and sailing yachts but she has also worked in various restaurants in Greece and abroad as a sous Chef like the famous Oyster bar in Manhattan, New York. Xenia is experienced in many other professions since she always had the thirst to learn more. Her love for sailing and experience over the years has given her the ability to help the skipper navigate and do whatever she�s got to do to reassure the safety and well-being of their trip. Her native languages are Greek and French but she is also English and Spanish bilingual. At her free time Xenia designs homemade jewelry and likes horseback riding, tennis, dancing, gymnastics, jogging,swimming and sailing
Maria Panagiotakou-Stewardess
Maria was born in 1994 in Greece. Her love for the sea and willingness to learn more about sailing made her to take the decision to move to the yachting industry. Maria’s valuable experience in serving and her polite personality along with her positive attitude will make all her guests feel like they are at home. Maria speaks English and Greek
Menu
Breakfast ;
- coffee, tea, fresh orange juice
- Greek yogurt with honey and walnuts
- pancakes with eggs and bacon
- crepes with ham and cheese / Nutella and banana
- French toasts with eggs and bacon
- fresh fruit platter
- Greek omelet with toasted bread
- fresh bread, croissants, homemade cake
( eggs can be grilled, sunny, poached, ad scrambled )
Appetizers ;
- platter of cured meets and cheeses to discover the talent of local producers
- platter with crackers and different kinds of homemade dips and olives
- Greek salad with feta
- dolmadakia; vine leafs stuffed with rice and herbs
- romaine lettuce with lemon dressing, Parmesan cheese, croutons and chicken
- grilled calamari with lemon and oregano
Lunch
- homemade spinach pie or cheese pie
- chicken fricassee with mushrooms and white sauce served with white rice
- stuffed cannelloni with vegetables
- stuffed vegetables with a special mix of rice, herbs and spices
- garlic shrimp pasta with a mix of spices and white wine sauce
Dinner
- pasticco with Greek salad
- cod fish with a sauce made of beaten eggs, lemon juice and chicken broth with a side of steamed vegetables
- lemon and mustard chicken stew served with smashed potatoes and green salad
- marinated lamb in rosemary, thyme oregano and lemon sauce served with roasted potatoes
- Greek moussaka with Greek salad
- homemade gnocchi with bolognese sauce served with Greek salad
Desserts
- brownie
- homemade apple pie
- yoghurt with honey and walnuts
- homemade cheese cake
- coffee , tea
Guests
10Cabins
5Crew
3Size / Year Built / Builder
51.0 Ft / 2015 / Lagoon
Catamaran specifications
Beam
8.6 MetresDraft
1.50 MetresType
CatamaranRefit
2019-2020Speed
Cruising Speed 9, Max Speed 10Cabin beds
5 Double(s)Layout
Select currency
- USD
- EUR
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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