NOMAD Yacht Charter Catamaran
Guests
12Cabins
6Crew
3Size / Year Built / Builder
52.0 Ft / 2019 / Lagoon
Accommodations
5 Queen bed cabins with ensuite bathroom
1 cabin with up and down bunk beds
Amenities
Onboard Entertainment
-hairdryers (2)
- TV Saloon
- Fan for each cabin
- 2 decoration pillows and 2 for sleeping on each bed
Water Entertainment
Water skis (chilldren & adults)
Monoski (chilldren & adults)
2 x SUP
Kayak for 2 pax
Inflatable towables
Multiboard
Wakeboard
Snorkelling gear
Fishing gear
Inflatable platform
baby life jackets
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €16,500 | €20,500 |
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: Piotr Szafranski
Piotr, born in 1989, is from Poland and grew up in the southwest in the mountains of Lower Silesia. As a teenager, he was into mountain biking and alpine skiing – then, he took to sailing in his early twenties. During this time, he attended the Warsaw School of Economics and earned his BSC in Finance and Accounting. He continued on to graduate with his MSC in Finance from Tilburg School of Economics and Management – Tilburg University in the Netherlands.
After several voyages as a crew, Piotr decided that he would become a captain. In 2015, his yachting career as a skipper began and he completed his RYA Off-Shore License in 2017. Since that time, he has amassed close to 20 thousand nautical miles! As a charter captain, he has sailed throughout the Mediterranean, Caribbean, the North Atlantic, and the North and Baltic seas. For the past 3 seasons, most of his charter time has been sailing Mallorca, Sardinia, and the gorgeous Aegean Sea of Greece. When Piotr is not sailing, he loves to travel, skiing, cycling, aviation, and driving a great car on curvy roads.
Languages: Polish (native); English (fluent); Dutch and German (intermediate)
Chef: Charalampos Katsianis
Charalampos, known as Babis, was born in 1983 in Athens, Greece. After graduating from the 1st Technical School of Pireus, he went on to study the culinary arts at Chef D’ Oeuvre and graduated in 2008. In 2009, while working at Restaurant Vardis at the Pentelikon Hotel as the Cold Cuisine Chef under Asterios Koustoudis, they earned their Gold Cap Greek Cuisine and Michelin Star. After years of experience as a chef, he joined the yachting profession as Sous Chef onboard the world-famous Maltese Falcon.
Babis is excited to spoil guests on Nomad by creating incredible memories through exceptional dishes. His specialty of fresh Mediterranean cuisine combined with local produce and products is ideal for chartering. When he is not in the kitchen, he enjoys the cinema, swimming, excursions, music, and many sports.
Languages: Greek (native); English (fluent)
Stewardess: TBA
Menu
BREAKFAST
Tea, Coffee, Fresh Juices, Greek dairy products, Cereals, Honey, Jam, Cheese and Charcuterie, Different Egg-based recipes, Bread, Cakes, Viennoiserie, Pancakes, Crepes, French toast.
DAY 1
LUNCH
Shredded zucchini carrot salad with grilled cheese.
Feta cheese in phyllo pastry with honey sauce
Pastitsada Traditional chicken pasta dish from Corfu
DINNER
Roquette beetroot salad with walnut and Greek cream cheese
Squid stuffed with cracked wheat and herbs
Fish fillets with vegetables and tomato, capers sauce
DAY 2
LUNCH
Tabouleh, Cracked wheat salad with fresh herbs, tomato, cucumber, lime ice cream
Eggplant rolls stuffed with feta cheese and tomato sauce
Veal with tomato sauce and eggplant puree
DINNER
Green salad, grapes, apricot, Roquefort dressing
Tarte fine with sardines and olives
Risotto with saffron and shrimps
DAY 3
LUNCH
Cretan Dakos salad, tomatoes, onion, crunchy rye rusks, feta, capers
Various spreads ( Spicy feta, Eggplant, Tzatziki, etc.)
Pork tenderloin stuffed with dried fruits served with sweet red wine sauce
DINNER
Red salad, tomatoes, beetroot, red bell peppers, red cabbage, red onion, yogurt sauce
Celery sandwich with tuna salad
Lobster spaghetti
DAY 4
LUNCH
Greek salad
Saganaki, grilled cheese with fig chutney
Stuffed vegetables with minced meat cooked in a tomato sauce flavored with mint
DINNER
Potato salad
Gazpacho or Cucumber soupe
Grilled fresh fish with rosemary, oregano, and lemon sauce
DAY 5
LUNCH
Fattouche, Lebanese salad with lettuce, tomatoes, cucumber, onion, radish, baked pita bread
Falafel, chickpeas, herbs, and spices deep-fried balls with tahini sauce
Lamp shank with lightly spicy sauce and roasted baby potatoes
DINNER
Pasta salad with tuna, roquette, avocado, cherry tomatoes
Red lentils balls with cracked wheat and herbs
Sea bass papillote with mashed potatoes flavored with ginger
DAY 6
LUNCH
Black-eyed peas salad with onion, tomatoes green peppers, and lemon dressing
Fried zucchini balls
Traditional Greek veal souvlaki
DINNER
Cabbage salad with carrot, orange, and pomegranate
Grilled octopus with vinegar and oregano sauce
Fish fillets with rice and spinach
DAY 7
LUNCH
Green salad with watermelon, feta cream, and mint
Stuffed Portobello mushrooms with Greek smoked cheese
Moussaka
DINNER
Green salad with avocado, cherry tomatoes, mozzarella, basil vinaigrette
Shrimp verrine with pineapple, avocado, cherry tomatoes, and chili flakes
Salmon with citrus fruits sauce, lentils with truffle oil.
DESSERTS
Lemon Mousse, Chocolate Mousse, Cheesecake, Moelleux au chocolat with ice cream, Crème Brulee, Pannacotta, Greek yogurt with honey, Fruit salad, Greek traditional desserts.
Guests
12Cabins
6Crew
3Size / Year Built / Builder
52.0 Ft / 2019 / Lagoon
Catamaran specifications
Beam
28.38 FeetDraft
4.11 FeetType
CatamaranSpeed
Cruising Speed 7, Max Speed 8Cabin beds
5 Queen(s), 1 Twin(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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