AETHER Yacht Charter Catamaran
Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2018 / FOUNTAINE PAJOT
Accommodations
1 Owner's suite with private bathroom
3 Queen double cabins with 3 bathrooms
Amenities
Onboard Entertainment
hairdryer (4)
iron (1)
washing machine/ dryer for light laundry
Bathrobe for each guest
slipper for each guest
2 TVs. 1 in the saloon, one in the master cabin
Water Entertainment
Waterkis (children & adult
Wakeboard
Inflatable towables
Snorkeling Equipment
2 x Kayak
2 X SUP
Fishing Gear
Watercapret
2 X Seabobs
Jacuzzi on deck
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €29,500 | €39,500 |
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: Giorgos Benis
Giorgos was born and raised in Volos of Greece in 1966.
He studied mechanical engineer back when he was young.
He then decided to improve his sailing skills and he now owns Offshore, Speed boat, Life and saving & Fire fighting certificates.
From 1995, he has worked with many charter companies in Greece as a skipper, he has very good experience in sailing in the Aegean Sea and Ionian also with monohulls and catamaran sailing yachts, 30 up to 55 feet.
Before getting on board on Nomad, he was sailing on a 58ft catamaran doing daily cruises in Santorini.
He also owns a sailing school in Volos since 2010.
A very well experienced captain to explore Greek seas.
Languages: English
Chef: Leonidas Katsivas
Leonidas, born in 1989, is a dynamic and inspirational chef from Athens, Greece. For the last 10 years, he has been creating design innovative and exciting menus in top restaurants in the UK, France, and Greece. In 2012, he graduated from Le Monde, the Institute of Private Hospitality and Tourism. His calm nature and love of food and travel led him to some of Europe’s finest restaurants. Along with his Le Monde studies, Leonidas has continued perfecting his craft through seminars in Fresh Pasta, Carpaccio, Risotto, Pastry Art, Greek Fusion, Bavarian, Italian, and Mediterranean Cuisines, and many more interesting studies to bring new ideas and delights to the table.
After years in fine restaurants, he was driven to become a yacht chef because he loves working close with people. He strives to make guests feel welcome- as if the yacht were their home- while treating them with delicacies they would expect to find in a Michelin star restaurant. Outside of the culinary world, Leonidas loves to meditate and listen to music. He is excited to welcome guests onboard Aether, deliver world-class dishes, and introduce his guests to the beauty of the Greek islands.
Languages: Greek (native); English and French (fluent)
Stewardess/Deckhand: Anastasia (Nancy) Fakidi
Nancy was a performing athlete and member of the Hellenic Sailing Team from 2007 until 2021. During those years, she participated in a number of Local & International Championships where I have been distinct in high level positions. Having completed a career as a Sailing athlete, she decided to make her passion as a career.
She is extremely motivated, hard-working and reliable individual. She is flexible and adaptable and comfortable in new situations and able to communicate well with all age groups. She enjoys working as part of a team while enjoy travelling all over the world.
FOREIGN LANGUAGES
- English: C2 level- Excellent oral & written ability
- French: B1 level – Very good oral & written ability
- Greek: Mother tongue – Native speaker
Menu
BREAKFAST
Teas-Blends of Herbs - Top quality Coffees
Fresh Detox Beverages - Energetic Smoothies
Handmade Bread - Sour Dough - Wholegrain - Gluten Free
Milk (full fat - low fat - lactose-free - dairy-free)
Greek Yogurt
Variety of Greek Honey - Handmade Marmalades
Variety of Cereals
Handmade Viennoiserie
Fluffy Pancakes - Crepes
Each day a different Cake or Tart
Variety of Fresh Fruits
Eggs (Omelets-Poached-Fried-Shakshuka-Florentine-Greek)
Platter of Cheeses and Charcuterie
DAY 1.
BREAKFAST
Bircher Musli with organic fresh milk, fresh fruits, and caramelised hazelnuts
LUNCH
Starter: Artichoke with Feta and baby spinach tart, fresh herbs, and chive oil
Main: Quinoa with marinated shrimps, crispy kale, fresh coriander, celery, and miso vinaigrette
DINNER
Starter: Cherry tomato Gazpacho with basil and fresh mozzarella
Main: Venison with ox tongue, fondant potato, girolles and pickled tayberries
DAY 2.
BREAKFAST
Coconut Chia pudding with quinoa, strawberries, and mixed nuts
LUNCH
Starter: Crab cake with mango salsa
Main: Watermelon salad with pork loin, baby arugula, pumpkin Seeds, Feta and fresh Mint dressing
DINNER
Starter: Handmade Vegetable Gyoza, black truffle and Teryiaki sauce
Main: gnocchi with lobster, wild mushroom, and bisque sauce
DAY 3.
BREAKFAST
Avocado toast with sunny side up egg, grilled haloumi cheese, turkey bacon and sun-dried tomato relish
LUNCH
Starter: Prawn cocktail tartlet, raspberries, and Mary Rose sauce
Main: Creamy Tomato Orzo with Artichokes and Asparagus
DINNER
Starter: Roasted Aubergine rolls with quinoa and feta feeling
Main: Beef entrecote tagliata, baby potatoes, rucola and parmesan
DAY 4.
BREAKFAST
AÇAI Ball with Granola and Peanut butter
LUNCH
Starter: Filo with Figs, Goat cheese and grape molasses
Main: Blackberry Glazed Salmon with avocado salad
DINNER
Starter: Grilled Octopus, fava purée, fennel, and onion relish
Main: Spicy curry chicken with aromatic rice, fresh tomatoes and herbs
DAY 5.
BREAKFAST
Tomato bruschetta with poached eggs and fresh herbs
LUNCH
Starter: Tuna Tartare with avocado and pico de gallo
Main: Couscous taboule with yogurt, smoked mackerel, peppermint, and lemon
DINNER
Starter: Deconstructed Spinach pie with grilled Spinach and feta cheese foam
Main: Baby rooster grilled with rosemary and garlic on Brava potatoes
DAY 6.
BREAKFAST
Hazelnut Chocolate, Raspberry and Blueberries Toast
LUNCH
Starter: Seared scallops, shrimps with salsify, blood orange, and corn purée
Main: Grilled Seabass, Quinoa, Spinach, fresh herbs and nero sauce
DINNER
Starter: Caramelised Jerusalem Artichoke Soup, Smoked Graviera Cheese and hazelnut
Main: Grilled Rib Eye, sweet potato purée, Porcini mushrooms, black garlic and thyme
DAY 7.
BREAKFAST
Scrambled eggs with smoked salmon and confit cherry tomatoes on sourdough bread
LUNCH
Starter: Poached oysters, asparagus purée and horseradish foam
Main: Grilled White Grouper with armyra, baby peas and Edamame beans
DINNER
Starter: Spring rolls with Zucchini, feta cheese and peppermint
Main: Lamb loin with Parmesan risotto and red wine sauce
BREAKFAST
A fresh fruit platter, juice or fruit smoothie, Greek yoghurt, variety of Greek Honey, coffee and tea are served with breakfast every day
SNACKS
Variety of Cheese Platter
Blini Platter
Antipasto platter
DESSERT LIST
Broken mille-feuille with strawberry sauce
Tiramisu foam on crispy biscuits
Valrhona brownies with tonka beans and homemade banana ice cream
Banoffee in a glass with caramelized sweet milk and fresh vanilla of Madagascar
Yogurt cheesecake with fresh thyme, white chocolate and herb infused honey
Chocolate fondant with homemade peanut praline and Madagascar vanilla ice cream
Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2018 / FOUNTAINE PAJOT
Catamaran specifications
Beam
32.3 FeetDraft
5.7 FeetType
CatamaranSpeed
Cruising Speed 9, Max Speed 12Cabin beds
1 King(s), 3 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.
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