Guests
10Cabins
5Crew
3Size / Year Built / Builder
62.0 Ft / 2020 / Lagoon
Accommodations
5 double cabins with queen size beds all with private bathrooms
Amenities
Onboard Entertainment
Body wash Apivita
Hair mask Apivita
Body milk Apivita
Hand Soap Apivita
Box in each cabin including: Q-tips, sewing kit, one use bath cap, nail file, cotton Apivita
Safe in each cabin
Hairdryer in each cabin
Slippers for each client
Waterproof bag for each guest
Pads & Tampons
Each cabin has sanitizing for hands
Bar & cocktail eqp
Water Entertainment
1 fishing gear
2 x inflatable tubes
1 x wakeboard
2 x SUP
2 X inflatable donuts
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €20,000 | €31,500 |
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: CHRISTOS LOUKATOS
Captain Christos was born in 1984 and is married. Most of his life he has spent on the sea. He participates in sailing races in his spare time and he is also a FIV sailing instructor in Italy. He also holds a motor yacht license, and life guard certificate. He is an eager Captain who will look after his guests with professionalism and courteousness to make sure they will have anything you need. His calm and alongside cheerful character will make anyone feel comfortable around him. In his free time he enjoys to hike, listening to music and cooking. Captain Christos is fluent in Greek, English and Italian (B2).
CHEF:Tina Shelegia
Tina, originally from Tbilisi, Georgia, has spent the last 5 years in the yachting world. An accomplished actress, she studied and received her degree in the Bachelor of Arts: Theater Arts Shota Rustaveli Theatre And Film University in Tbilisi, Georgia. From Georgia to China, she spent 7 years on stage in art productions. Her passion for sailing and the sea brought her to Greece. With the same energy she has for the arts, she pursued a career in yachting. She holds many certificates such as a Sailing License, Basic Safety Course, Personal Survival Techniques, Fire Prevention And Fire Fighting, Elementary First Aid, and Radiocommunications.
From a young age, she cooked alongside her grandmother and mother learning in the traditional way. In yachting, cooking became her profession. She creates delightful dishes to her guests preferences and loves fresh Mediterranean dishes with Greek products- Shrimp Saganaki is a favourite! In her free time, she loves travelling, sports, cooking, sailing, and reading.
Languages: Georgian, Russian, English (fluent), Greek (excellent), Chinese (conversational)
DECKHAND/ STEWARD - ARVANITIS IOANNIS
Ioannis, also known as "Tzoni", is 21 years old from Greece, with a passion for the sea as he is a windsurf athlete. He has been working as a deckhand in Santorini doing daily cruises, working with many different nationalities and has worked in the hospitality industry as well. His main goal is to become a skipper himself. In his free time, he is very active as he plays basketball, volleyball, tennis, and water polo and has participated as well in Brazilian Jiu-Jitsu games. He has an English proficiency certificate and a German diploma. Last but not least, he holds both sailing and motor yacht license and first aid certification.
Menu
BREAKFAST
Milk - Variety of teas - Coffees
Fresh orange juice - Fresh fruit juice
Fresh fruits
Greek yogurt
Cereals
Bread - Butter Croissant - Chocolate Croissant – Biscuits – Traditional crackers
Fried eggs - Scrambled or Poached - Omelet
Variety of sausages – Bacon – Ham and Turkey – Greek cheeses
Homemade marmalades – thyme, pine, fir honey
LUNCH
-option 1-
Appetizer: Greek marinated octopus in red vinegar with dried oregano and bay leaf
Salad: Black eyed beans with tomato, fresh onions, dried red onions, parsley, red wine vinegar with mustard dressing
Main: Stewed octopus in tomato sauce and makaronaki kofto (Greek pasta)
Dessert: Greek yogurt with homemade traditional spoon sweets
-option 2-
Appetizer: Stuffed portobello mushrooms with cream cheese, herbs and garlic dressing
Salad: Green salad with cherry tomatoes, cucumber, caramelized pearl and blue cheese
Main: Flounder fish with fennel and Moschofilero (Greek white wine)
wine sauce
Dessert: Orange pie with vanilla or chocolate ice cream
-option 3-
Appetizer: Stuffed green peppers (kerato) with feta cheese rolled with bacon
Salad: Greek salad with paximadi Charoupiou (rusks from Crete)
Main: Kritharoto (orzo) in tomato sauce with sautéed shrimps in ouzo
Dessert: Lemon mousse with basil leaf
DINNER
-option 1-
Appetizer: Fresh mussels sautéed with Assyrtiko (Greek white wine) in garlic sauce
Salad: Broccoli, avocado and sautéed in truffle oil zucchini with lemon dressing
Main: Salmon fillet with honey garlic crust and chili flakes accompanied with baby potatoes
Dessert: Cheesecake with oatmeal cookies, cinnamon and ginger topped with strawberries and mint leaves
-option 2-
Appetizer: Zucchini fritters with mint and line yogurt dressing
Salad: Caprese salad buffalo mozzarella, tomatoes and basil oil
Main: Sofrito (Greek traditional dish from the island Corfu) veal with parsley, beetroot and lemon dressing
Dessert: Panna cotta with vanilla bits and chocolate or cherry sauce
-option 3-
Appetizer: Grilled Talagani (Greek cheese) with tomato sauce
Salad: Rocket salad with watermelon, black sesame and Chèvre cheese
Main: Midopilafo (lemon rice with mussels) and dill
Dessert: Molten lava cakes with kaimaki (Greek ice cream with mastic flavor)
FORMAL DINING
Appetizer: Ceviche with sea bass
Salad: Green salad with prosciutto, melon, walnuts, balsamic vinegar and honey dressing
Main: Lobster with linguine pasta
Dessert: Ekmek Kadayifi (Greek dessert with custard and whipped cream pastry with syrup)
VEGETARIAN
Appetizer: Velvet zucchini soup with estragon and soya cream
Salad: Greek salad
Main: Imam bayildi (stuffed eggplants with vegetables in tomato sauce)
Dessert: Baked apple stuffed with halva
Kid’s Menu
Appetizer: Grilled cheese
Salad: Kid friendly Caesars salad
Main: Chicken nuggets or Beef patty with slice of cheese topped with tomato sauce
Dessert: Variety of ice creams syrups and topping
Guests
10Cabins
5Crew
3Size / Year Built / Builder
62.0 Ft / 2020 / Lagoon
Catamaran specifications
Beam
33 FeetDraft
7.4 FeetType
CatamaranSpeed
Cruising Speed 9, Max Speed 10Cabin beds
5 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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