NOMAD Yacht Charter Catamaran
About
S/Y NOMAD is 2019 built Lagoon 52. With its diamond-shaped vertical bows, beveled hulls, its as if levitated deckhouse and tall rig, NOMAD is no ordinary catamaran, but its originality goes a great deal further than just its "outer" appearance, or even its interior layout. Superior in terms of elegance, comfort, safety, user friendliness and, it goes without saying, performance under sail. LUXURIOUS AND CONTEMPORARY with soft shades for a harmonious interior continuous horizontal and fluent lines give the interior open and generous spaces continuity between exterior and interior life, a slender exterior design for a boat with a strong character. The saloon encompasses the lounge and dining table to starboard, a large galley in U shape on port side the chart table in the middle, facing out to sea, the “U” galley is equipped with large hot plates, large work space and plenty of storage the circulation in the salon is optimized, between the lounge and the galley, all the cabins have large double beds, storage space in keeping with the offshore sailing program of the boat and, of course, an en-suite bathroom with separate shower, the cabins have incomparable natural lighting thanks to the fixed hull windows, together with excellent ventilation thanks to the deck hatches and portholes that open out to the hull-side or to the cockpit. “In the eyes of an eight-year-old, the most wonderful thing about Lake Michigan was grandpa’s boat. Sailing was a love of his and I was a glad participant. A particularly rare treat was spending the night on the boat, gently being rocked to sleep by the bobbing waves and steady clanking of metal against mast. My grandpa tried to show me the Milky Way, directing my eyes by way of the North Star. He told us the meaning of the boat’s name, a word that sounded funny at the time. “Nomad,” he said, “is the word for a wanderer, a drifting, homeless traveler.” Feeling like the darkened sky could swallow me up in seconds, under the stars, I felt the same.” by Ravi Zacharias Ministries.
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
Shower gel
Conditioner
Body milk
Hand soap
Shower cap Vanity kit
Hairdryers (2)
TV Saloon
Fan for each cabin
Decoration pillows (2)
Sleeping pillows on each bed (2)
Water Entertainment
SUP (2)
Kayak for 2 pax (1)
Water Skis (adults) (1)
Water Skis (kids) (1)
Monoski (adults & kids)
Inflatable towable (2)
Multiboard (1)
Wakeboard (1)
Inflatable platform (1)
Life jackets all ages (10)
Snorkeling gear (10)
Fishing gear (2)
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €18,500 | €24,000 |
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
Captain: Ilias Chourdakis
Ilias is from Mykonos and began in the yachting world in 2013- first on a 30 foot RIB and then onto various sailing yachts throughout his career. He holds his Offshore Sailing Certificate from Nautical Athletic Club of Voula and his RYA GMDSS Short Range certification.
He is energetic and easy-going along with being very motivated – all of which he brings to Nomad II to offer guests an exceptional holiday. He is passionate about sailing and introducing guests to the wonders of Greece and the gorgeous Aegean waters. Along with sailing, he loves sports of all kinds and enjoys diving, fishing, and traveling.
Languages: Greek and English (fluent)
Chef: Konstantinos Vlastos
Konstantinos was born in 1988. He started his cooking career at the age of 25 attending the school of tourism and graduating as a chef. Right after his graduation, he started working in several hotels and restaurants in Greece and abroad. In 2021, he came back to Greece, and started working as an A’ Chef in several restaurants in Athens. He has many years of experience and has attended several seminars about fine dining and different cuisines (Italian, Japanese). His purpose is to convey his passion for cooking in his dishes and to travel his guests to different culinary worlds. He loves Mediterranean cuisine and always tries to create new food combinations and spoil his guests. Konstantinos speaks Greek and English, and he is also fluent in Spanish.
Stewardess: Zoi Gkretsi
Zoi is from Athens, Greece, and studied in different countries throughout Europe. She has a Bachelor's Degree in Greek Philology from the University of Crete in Rethimno, Greece, and a second Bachelor's Degree in European Literature from Universidad del Pais Vasco in Vitoria, Spain. And, with a Master’s Degree in Modern Greek Studies, Zoi is the perfect person to cruise within the Greek Islands!
With a love of the water and wanting to work on yachts, she became certificated at the Nautical Club of Tzitzifies Kallithea Offshore Sailing School. She combines her love of sailing, her studies, and her passion for Mediterranean cooking into one and brings this fabulous mix to Nomad II When she is not sailing, she loves hiking, yoga, and photography. Zoi is looking forward to welcoming guests onto Nomad II this season and showing them the beauty of Greece!
Languages: Greek, English, Spanish (fluent); German (conversational)
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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