AETHER Yacht Charter Catamaran
About
S/Y AETHER is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.
Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2018 / Fountaine Pajot
Accommodations
1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
3 Double cabins with queen beds and 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
SUP (2)
SeaBobs (2)
Kayak (2)
Snorkeling gear (8)
Waterkis (adults) (1)
Waterkis (kids) (1)
Wakeboard (1)
Water capret (1)
Inflatable towables (2)
Snorkeling Equipment (10)
Fishing Gear (2)
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €30,500 | €40,500 |
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
Nikos Giamalakis
Nikos was born in Athens, and for the past several years, he has worked as a Captain on sailing and motor yachts, taking guests on day trips and longer vacation cruises. He began his career at sea at an early age. As he got older, his enthusiasm for sailing intensified, and he eventually began working as a professional sailing coach in yacht clubs and on Olympic classes, logging more than 5,000 nautical miles in races since 1998. His years of experience working with kids as a coach make him a natural leader. He can think outside the box, talk to anyone, and solve any problem. With a warm smile and a handshake, he welcomes his passengers aboard Aether.
A native Greek speaker, and fluent in English.
LICENSES/CERTIFICATIONS
• Licensed Sailing yacht Captain up to 2000 m by HORC 2008
• Licensed Speed boat Captain by Hellenic Coast Guard 2010
• Licensed Sailing coach for Olympic classes by Greek Ministry of Sports (2014)
• Licensed teacher for offshore skipper by Greek Ministry of Sports (2014)
• Licensed pool lifeguard from ENAK 2014
Chef: Dimitris Konstantakis
Dimitris was born and raised in 1988 in Athens. He got his diploma in Plant Production from the Technical school of Crete and then he joined the culinary school ( Le Monde) in Athens. He did his practice in one of the most successful and well-known five-star hotels in Athens (Wyndham Grand Athens 5*). He then started working as an A' Cook at a Grill Bar in Athens and numerous other hotels throughout Athens gaining experience as a chef, as a team player, and in food creation. After working on the land he decided to explore life at sea since he loves to travel and see new places. In his spare time, he likes to play basketball, swim and listen to music.
He speaks Greek, English, and French.
Stew/Deckhand: TBA
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 8, Max Speed 10Cabin beds
4 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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