SELENE Yacht Charter Catamaran
About
SELENE s a Lagoon 620 which first set sail in 2015. It is an innovative catamaran designed to suit the needs of yachtsmen looking for the ultimate yacht charter vacation experience. The aft deck, protected from the weather by a hard top bimini, is really spacious with a dining table and relaxing space. One of the main highlights of ‘SELENE’ is the 17 sq. meter flybridge, ideal for relaxing & sunbathing. The tender is located on a hydraulic platform which transforms into a private swimming deck. SELENE is available for charter in the Mediterranean, cruising the very popular Greek Islands. This new yacht and experienced charter crew are ready to guide guests on the ultimate yachting getaway through some of the most beautiful landscapes on earth. Selene accommodates 10 guests in 5 queen bed cabins all with private bathrooms.
Guests
10Cabins
5Crew
3Size / Year Built / Builder
62.0 Ft / 2015 / Lagoon
Accommodations
5 Queen bed cabins / Heads: 5 electric private heads
• Sleeps 10 guests in 5 spacious
guest cabins
• Crew enjoy their own
separate cabins & heads
Amenities
Onboard Entertainment
Hi-Fi Sound System - Home Theater
Stereo Radio/CD Player (all over the yacht, separate zones)
BBQ
Shampoo, conditioner, body milk, shower gel, cotton buds
Hairdryers (5)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows on each bed (4)
Water Entertainment
Wakeboard (1)
Waterski adult (1)
SUP (2)
SeaBob (2)
Fishing gear (1)
Snorkeling gear (10)
Kayak (1)
Inflatable donut (2)
Monoski (1)
Kneeboard (1)
Baby life jacket
Inflatable Tubes
Beach games
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €22,000 | €30,500 |
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
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Captain
Crew
Brief
Captain: Theodore Giannisis
Captain Theo was born in 1974 in Greece on beautiful Andros Island. At a very young age, he joined the Nautical Club of Andros and started sailing with Optimists, 420s, and Lasers- soon progressing to offshore sailing yachts.
Theo began his sailing career in 2005 as the first mate on the gaff-rigged schooner, S/Y AELLO. He went on to complete his RYA/ MCA Yacht Master Offshore with commercial endorsement, STCW 95 Safety, and his Greek Powerboat License. He is continually working to improve his knowledge and skills of sailing and the technical and mechanical aspects of yachting.
Over the years, he has sailed many miles, sharing experiences with his guests and providing them with first-class service. Theo is a 100% sailor and is a wonderful entertainer. He welcomes guests as family and loves to have them experience life in Greece on the sea.
When he is not on the water, he is in it- he has his Padi Open Sea diver certifications. As well, he loves spending time with his family, hiking, music, and enjoying the incredible nature found in Greece.
Languages: Greek and English
Chef: George Kazatzis
George is DELTA’S head of the culinary arts department.
He was born in Toronto Canada and studied culinary management at Georgian College Canada. Was the president of the junior Chef Club of Georgian College.
He started his career at the Ossawippi Express fine dining restaurant. Has also attended a number of seminars such as enology, bartending, HACCP applying, and Sous Vide technics.
Has also instructed a number of seminars such as fish filleting, and modern Greek cuisine. Also managed as a chef, kitchens around the city of Athens.
Deckhand/ Steward: George Kourtoglou
Giorgios has worked for the past five years as deckhand and skipper in different catamarans and monohulls for private and charter use. During this time, he was able to accumulate extensive sailing experience, as well as safety and hospitality expertise. He was born in 1985 and lives in the Argo Saronic Gulf on the island of Aegina. He is very responsible, organized, and is used to work under high pressure. He is ready for new challenges and looking forward to welcoming his guests on Selene! He is flexible, adaptable, and an excellent team player. He speaks Greek and English and loves to fish, scuba diving, and travel.
Menu
BREAKFAST
Selection of Coffee (Filter, Greek, Espresso), Juice & Tea
Milk (Almond, Oat, Soy)
Pancakes
Greek Yogurt with honey
Cold Cuts and Cheese Platters
Morning Baked Cakes
Eggs
Sweet and Savory Greek pies
Seasonal Fruit Platters
SALADS
Greek Salad
Ntakos(Traditional Cretan Rusk with Chopped Tomato and Feta Salad)
Greek CaesarSaladwith Apakiand Garlic-Yogurt Sauce
Tabbouleh Salad with Cracked Wheat, Parsley, Mint, Tomato, and Olive Oil
Garden Saladwith Mixed Greens and Seasonal Veggies topped with Balsamic Vinaigrette
Green Saladwith Shrimps toped with a Honey-Dill Dressing
APPETIZERS
Filo Wrapped Feta Dip-Fried and topped with Grape Sweet Preserve
TzatzikiDip with Cucumber and Ouzo
Fava Puree with Caramelized Onions
Greek Saganaki Dip-Fried cheese with Cognac-Sesame Sauce
Sauté Squid and Octopus with Dried Tomato Pesto
Ceviche With Citrus & Ouzo Vinaigrette
MAIN COURSES
Braised Beefwith Sweet Red Wine Sauce served with Mushroomsand Sweet Potatoes smashed
Rib Eyewith Peppercorn Sauce, Baby Potatoes, and Asparagus
Lamp Fricassee with Seasonal Greens and Lemon-Dill Sauce
Gyro Trilogy (Chicken, Lamp & Pork) with Deep-Fried Vegetables and Hand-made Pitta Bread
Traditional Moussaka
Greek GiouvetsiBeef with Tomato Sauce and Orzo, cooked in a clay pot
ImamEggplants with Onion, Herbs, and Tomato Sauce topped with Feta
Prawn Pastawith Ouzo and Tomato Sauce
Sauté Salmon with Dill Cream Sauce, served with Beetroots
Sea Bass with Sauté Mixed Greens with Lemon-Dill Sauce
Sea Bass with steamed Baby Vegetables and a Lemon-Lime Sauce
BriamGreek style Ratatouille
DESSERTS
Loukoumades(Deep-Fried Dough) with Honey
Greek Yogurt with Honey, Traditional Greek Sweets, and Walnuts
Mosaico (Chocolate Salami)
Cheesecake
Tiramisu
Pannacotta With Coffee Sauce
Guests
10Cabins
5Crew
3Size / Year Built / Builder
62.0 Ft / 2015 / Lagoon
Catamaran specifications
Beam
33 FeetDraft
7.4 FeetType
CatamaranRefit
2019Speed
Cruising Speed 8, Max Speed 10Cabin beds
5 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.
