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
Water Entertainment
- WAKEBOARD
- WATER TUBE
- SNORKELING EQUIPMENT
- KAYAK -SUP
- FISHING GEAR
- SUP INFLATABLE
- WATERCARPET
- 2 SEABOBS
- Deck Jacuzzi with hot water
- two lounge pouf
- Under water lights
- Carpeting in Cabins
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €29,500 | €38,500 |
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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Available
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Captain
Crew
Brief
Captain - Toby Covil
Toby has been sailing since he was a child, having grown up in a small harbor town in South West England. Having carried this passion into a career, he has worked for the last 8 years as a professional skipper all through the Mediterranean, the Caribbean, Southeast Asia, and even a season as a zodiac driver in Antarctica. He has an RYA yacht master offshore certificate as well as being an advanced Padi scuba diver with around 100 dives. Toby enjoys creating a safe, comfortable and relaxed onboard environment and his love for sailing is infectious. As well as his passion for exploring the coastlines of Greece, in his spare time, he is a keen surfer and has traveled to many places in the world with his surfboard when not sailing.
Languages – English mother tongue
Chef - Dimitris Kostantakis
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 hotel 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 creations. After working on the land he decided to explore life at sea since he loves to travel and to see new places. In his spare time, he likes to play basketball, swimming and listening to music. He speaks Greek, English, and French.
Stewardess - Milana Yussupova
Milana was born in Kazakhstan and raised in Athens, Greece. She was an actress, playing lead roles in the national theatre and also in many feature and short movies. She won a prestigious award for a lead role in a film at the Moscow Film Festival. With her love of Greece and passion for the sea, she left her acting career and joined the world of yachting.
For the past 5 years, Milana has worked onboard various yachts, both private and charter. During this time, she has sailed to incredible places worldwide- including the Mediterranean, Caribbean, and South East Asia. You will always find her with a smile on her face, doing her utmost to create a perfect onboard experience for her guests. She has a meticulous eye for detail and keeps the yacht in impeccable condition. Her kindness and dedication to those around her create a welcoming environment onboard Aether. In her private time, Milana loves the quiet practice of yoga and continues to travel the world.
Languages: Greek, English, and Russian (fluent)
Menu
Breakfast
Assorted cereals (milk oatmeal brown sugar, raisins)
Orange and Apple juice
Fresh brewed filter coffee (decaffeinated coffee, selection of Teas)
Fresh Seasonal Fruits with Yogurt (melon, watermelon, oranges, pineapples, etc., Greek yogurt, honey)
All kind of bread types
English Muffins with assorted condiments (croissants, cakes, etc.)
Scrambled and boiled eggs
Link sausage (choice of smoked bacon - pork sausage)
Cold meat Platter (Ham, salami, prosciutto, turkey)
Cheese Platter (Edam - Aged Cheddar, Goat Cheese, Blue Cheese)
Pancakes (maple syrup – praline – marmalades)
Day 1
Lunch
Salmon tataki
Lentil Salad
Oven-baked potatoes (with vegan bechamel from almond milk, and vegan cheese)
Risotto with wild mushrooms truffle and fresh porcini
Dinner
Fish soup
Green salad, dill, ginger
Crayfish carpaccio
Grilled fresh fish, and vegetables
Day 2
Lunch
Bruschetta mozzarella, basil, olives
Shrimp tartar
Couscous salad
Lobster Spaghetti
Dinner
Spinach, rice, fresh tomato
Greek salad
Zucchini tempura
Mousaka
Day 3
Lunch
Beef tartar
Quinoa tabouleh
Cheese pie
Pork with leaks
Dinner
Halloumi salad
Sauté mushrooms, balsamic cream, rocket
Saganaki cheese
Artichokes with peas
Day 4
Lunch
Marinated anchovies
Mixed Green salad, cherry tomatoes, spring onions
Taramosalata from smoked mackerel, tomato marmalade, olives confit
Shrimp “Giouveci”
Shrimps- orzo - tomato- onion- basil oil- herbs
Dinner
Bruschetta prosciutto, fig, balsamic crème
Rocket, mozzarella, “Akrokolion” salad
Green beans, tomato sauce, potatoes
Lamp in gastric
Day 5
Lunch
Broccoli salad
Crab tartar avocado, yuzu, chilli mayo
Fava, octopus, caramelized onion
Sea bass, greens, carrot puree, basil oil
Dinner
Steamed mussels with traditional sauce
Shrimp salad (baby spinach, baby rocket, fennel, radish, roasted pine nuts, balsamic dressing)
Sea bass ceviche with sea urchin and greens sea bass- greens- sea urchin- oil and lemon sauce
Cuttlefish with spinach (cuttlefish- tomatoes- spinach-fresh onion-herbs)
Day 6
Lunch
Shrimps with kantaifi
Shrimps - mascarpone cheese - herbs - spices - kantaifi- mustard honey sauce
Pasta crab salad (crab - pasta - fresh onions- corn- lemon juice- pickled cucumbers- yogurt- mayo)
Stuffed squid with groats
Stuffed vegetables with feta cheese mousse (tomatoes - peppers- potatoes - rice -feta cheese - Greek herbs)
Dinner
Guacamole dip, tacos
Spinach syglino salad (Spinach - syglino from Mani - grilled talagani - dried figs)
Spinach pie
Veal in tomato sauce with wild rice (veal- tomato-onion-herbs-rice)
Day 7
Lunch
Mediterranean salad (lettuce, tomato, cucumber, olives, feta cheese, and basil oil)
Greek platter (tzatziki, French fries, pita bread, etc.)
Pastitsio (ground beef and pork - pasta - tomato – bechamel - grated parmigiano cheese Marinated lamb chops)
Dinner
Green salad (tomato, cucumber, parsley, falafel, olive oil & lime)
Cabbage rolls (cabbage- ground beef- herbs- rice)
Sweet and sour chicken
Vegetable burger with homemade potatoes, sun-dried tomato sauce
Desserts
Millefeuille
Cheesecake
Chocolate brownie with melted caramel and vanilla ice cream
Gazpacho melon with caramel ice crem
Lemon pie
Ice cream
Banoffee
Chocolate souffle
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
- EUR
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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