HELENE Yacht Charter Monohull
Guests
7Cabins
3Crew
2Size / Year Built / Builder
68.0 Ft / 2011 / Yachtbau Brune Opus 68
Accommodations
7 guests in: 1 master cabin with one double & one single bed and 2 double guest cabins. All air-conditioned with en suite facilities.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €13,200 | €16,900 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
-
Available
-
Booked
-
Hold
-
Unavailable
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
Captain
Crew
Brief
Captain Andreas Voulgaris
Andreas is a holder of the RYA’s Yachtmaster Ocean and he is also certified for GMDSS Long Range Operations, firefighting and lifesaving.
He speaks English fluently.He grew up in a family business that is owning, chartering and providing assistance to yachts. Since the year 2000 he has been working as skipper in sailing and power vessels all around the Mediterranean. His first charters started with sailing vessels in the Sporades islands (Skiathos, Skopelos, Alonisos) located in the Northern Aegean sea. He stayed there for 2 years doing weekly sailing trips as captain. Then he moved to Athens and Lavrion where he got to know the Cyclades islands (Mykonos, Paros, Syros, Santorini etc) very well. The Last 6 years he is based at the Ionian Sea where he acquired perfect knowledge of the area’s attractions and weather conditions. Over the years and countless miles he has developed excellent seamanship. He is a people pleaser and has a great sense of humor.
Andreas has two daughters, In his spare time he is an enthusiastic road cyclist and a swimmer.
Cook/Steward Nikolaos Melas
Nikolas is specialized in Mediterranean cuisine and her cooking style can be described as fresh and healthy as she is using the freshest ingredients that are available in the market of each port and presented to a very high standard. His personal qualities as creativity, punctuality, commitment, adaptability along with her organizing skills and friendly personality make his a valuable part of Helene's crew. He has worked in in various motor yachts from 2007 s a steward and Chef and various restaurants as Four seasons Astir Palace. He holds degrees from Professional culinary arts of IEK Akmi & Food and Beverage management of Le monde Culinary School. Previous yachts: M/y Albatross, M/y Loulou, M/y Joanna K. He speaks Greek and English.
Menu
Breakfast
Fresh Fruit Juices
Tea &/or Coffee
Seasonal and native fresh fruit &/or Fruit Salad
Muesli & Greek yoghurt accompanied by honey
Selection fruit yoghurts
Local Breads served fresh or toasted accompanied by a
selection of preserves
Deliciously Scrambled or Poached Eggs
Lunch
Grilled Red Mullet with Lemon & Celery Salad
Lamb Koftas served with Traditional Greek Salad
Risotto Verde served with shavings of Pecorino
Moules Mariniere accompanied by Warm Crusty Bread
Spaghetti Puttanesca and Roast Langoustines
Evening Dining
Hors D’ouvres
Montasio Cheese Crisps
Snapper Crudo with Chiles and Sesame Seeds
Filo Wrapped Asaparagus with Prosciutto
Tapenade of Sundried Tomato, Olive and Basil Crostini
Appetizers
Lobster, Fennel & Grape Salad
Buffalo Mozzarella, Crispy Serrano Ham and Roast Pepper Salad
Braised Octopus with Oregano
Fried Halloumi Cheese with Lime and Caper Vinaigrette
Entrees
Grilled Seabass with Herb & Raisin Salsa & Chermoula Marinade
served with Baked New Potatoes
Pan Fried Sea Bream & Ratatouille accompanied with Wild Rice
Roasted Leg of Lamb with Garlic, Rosemary & Lemon served
with Roasted New Potatoes and a Courgette & Baby Spinach
Salad
Chicken Cacciatore with Sauteed Courgette
Desserts
Raspberry Tiramisu
Peaches Baked with Amaretti
Walnut and Pistachio Baklava served with Mascarpone
Chocolate Mousse with a Spoonful of Cream
Guests
7Cabins
3Crew
2Size / Year Built / Builder
68.0 Ft / 2011 / Yachtbau Brune Opus 68
Monohull specifications
Beam
18.4 FeetDraft
9.1 FeetType
MonohullSpeed
Cruising Speed 8, Max Speed 10Cabin beds
3 Double(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.
Similar yachts to HELENE
Sleeps 6 guests in 3 Cabins
Size: 65.0 Ft
