Guests
10Cabins
5Crew
3Size / Year Built / Builder
50.0 Ft / 2017 / Fountaine-Pajot
Accommodations
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €14,000 | €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
Captain: Isidoros Evangelistas
Isidoros is an experienced captain with 30 years of customer service in the Greek tourism industry in his pocket. In 1995 he started working as a day trip skipper doing small excursions in the Cyclades and he slowly worked his way up in the yachting industry. He could gain extensive experience over the years, getting to know the Greek waters, weather, and routes like the back of his hand! Always pleasing his guests, he finds the most beautiful spots to relax, swim, and doing water sports. He is very active, social, open-minded, and responsible. He speaks Greek, Italian, and English and has a basic knowledge of Spanish and French.
Chef: Giorgos Georgakopoulos
Giorgos was born in 1995 in Piraeus. He joined the culinary school in 2014. After his graduation, he has worked as a chef and sous-chef in different hotels, being responsible for preparing all-day menus as well as for the provision and supply management. One summer he has worked on the island of Antiparos where he got the idea of trying his luck in the yachting industry. He is young and excited to be part of a unique experience as a chef onboard a catamaran cruising Greek waters. He is reliable, creative, adaptable, and hard-working in his job and speaks Greek and English.
Deckhand: Nikos Sevastis
Nikos has been working for several years as a deckhand on catamarans. He has a wonderful disposition and is always with a smile. He makes sure that the yacht is in top condition, his guests always with a full glass, and to make any arrangements they need. Nikos speaks fluent English and is very communicative.
Menu
Breakfast
Fresh juices from seasonal fruits, rich and flavorful smoothies, all shorts of egg styles and dishes, avocado smash, big variety of fresh-baked cakes and muffins, handmade jams and pies, milk and cereal, Greek yogurt, pancakes and crepes, fruits.
Day 1
Lunch
Fresh crunchy green salad with strips of zucchini and carrots with a vibrant honey and lemon dressing.
Fried cheese coated with almonds and served with a red pepper jam.
Local pork neck cooked in beer and honey with oregano and rice.
Dinner
Spicy rocket with parmesan and sundried tomatoes, dressed with balsamic vinegar.
Octopus cooked in red wine molasse and herbs served with fava and prosciutto chips.
Day 2
Lunch
The iconic Greek salad, cucumbers, tomatoes, local olives, and capers, topped with feta cheese.
Fried okra with a Greek salsa style veggie.
Traditional mousaka.
Dinner
Watermelon salad with green tea, cucumber sorbet.
Kadaifi filo and cream cheese rolls with strawberry sauce.
Homemade mushroom ravioli with black truffle.
Day 3
Lunch
Green salad with yogurt dressing and peach.
Fish raw salad with grilled bread.
Orzo with shrimps and tomato sauce.
Dinner
Burrata cheese with marinated beetroot and nuts.
Sautéed mushrooms with balsam vinegar and local oregano.
Fish balls cooked in fish broth and served with egg-lemon sauce.
Day 4
Lunch
Mellon and feta cheese salad
Roasted potatoes.
Stuffed vegetables with rice, vegetables, and lots of fresh herbs.
Dinner
Mexican night!
Fresh made tacos, seafood, and meat.
Homemade salsa Roja and nachos.
Day 5
Lunch
Lentil salad with carrots, fresh herbs, and orange.
Peas and bacon tart.
Veal stew slow-cooked in tomato sauce with rice.
Dinner
Green salad with oranges graviera cheese and cured meat.
Red mullet ceviche.
Sauteed seabass with zucchini puree.
Day 6
Lunch
Cucumber and dill lemony green salad.
Roasted baby potatoes with a mustard sauce.
Slow-cooked lamb leg with rosemary and white wine.
Dinner
Italian night with risotto and handmade pizza.
Day 7
Lunch
Handmade naan bread served with hummus.
Chicken thighs roasted with coconut milk and curry.
Dinner
Baby spinach salad with figs and lime dressing.
Spicy shrimps with avocado and kadaifi filo.
Pasta with soft octopus cooked in red wine and tomato sauce
Desserts
Walnut pie, pavlova, lemon tart, vanilla cake with ice cream, brownies with caramel, rice pudding, profiterole, milfeuge, chocolate and coconut mousse, apple pie, Greek traditional pastries, black forest cake, banana and caramel tart, cheesecake, burned cheesecake, soufflé,
Guests
10Cabins
5Crew
3Size / Year Built / Builder
50.0 Ft / 2017 / Fountaine-Pajot
Catamaran specifications
Beam
26.3 FeetDraft
4.1 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 9Cabin beds
5 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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