SANTORINI Yacht Charter Catamaran
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
4 pillows for each bed
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: Michael Kolovos
Cpt.Michael grew up sailing on the south of Evia island and has reached almost every corner of the planet chasing his passion.He is an RYA Ocean Master licensed both for power and sailing yachts as well as a dive master. A wealth of knowledge and experience of the Mediterranean, Arabian and Tasman Sea with a professional attitude and meticulous eye for detail.
He likes to maintain a peaceful and friendly atmosphere on board with emphasis on sailing.His relaxed leadership style will undoubtedly ensure guests an unforgettable sailing experience.
Languages: Greek and English, German, Spanish and Italian
CHEF: Victoria Yianni
Victoria, born in 1986, is from Athens, Greece. She began her culinary career in 2007 at the Katikies Hotel in Santorini. Since then, she has been working as a caterer and in multiple fine restaurants in Santorini including Restaurant Canaves Oia.
With a love of the sea and a desire to work more closely with guests, Victoria joins the team of S/Y Santorini. She’s excited to spoil her guests with exceptional dishes while they explore the gorgeous Greek islands. In her free time, Victoria loves music and cinema.
Languages: Greek (native) and English (fluent)
DECKHAND: VASILIS VARELAS
Vassilis was born in 1991 in Greece. After attending the Culinary School of ΙΕΚ ΑΚΜΗ in Patras, he went on to the University of Derby where he graduated with Honours with a BA in International Hospitality Management. From 2011, he has worked throughout Greece and in the Netherlands in restaurants as a chef and in banquet service. In over 10 years of working in hospitality, he has brought a positive attitude and exceptional professionalism to each event. Vassilis joins the crew of Santorini and is excited to offer guests incredible service and the very best charter holiday in Greece.
Languages: Greek (native); English (fluent)
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 - Omelets
Variety of sausages – Bacon – Ham and Turkey – Greek cheeses
Homemade jams – thyme, pine, fir honey
Day 1
Lunch
Dakos salad (Greek traditional)
Brussels sprouts with bacon and parmesan cheese
Sea bream with spinach, rice, herbs and yuzu sauce
Dinner
Green salad with pear, handmade pasteli and framboise dressing
Pork “Bekri” meze (Greek traditional)
Lamb chops with potatoes fried and honey mustard sauce
Day 2
Lunch
Salmon salad with avocado, iceberg, sesame, chili flakes and soy sauce
Zucchini balls with yoghurt spearmint dip
Lobster tail orzo
Dinner
Caprese salad with buffalo mozzarella, basil oil, cherry tomatoes
Meatballs with creamy tomato sauce
Rib - eye steak with parsnip puree and Port of wine sauce
Day 3
Lunch
Beetroot salad with Ponzu dressing and passion fruits pearls
Saganaki cheese with tomato-chili jam
Pastitsio
Dinner
Spinach salad with anthotyro cheese, dill dressing and grilled apricot
Octopus in wine sauce with shallots
Grilled swordfish, avocado, crab with butter lemongrass sauce
Day 4
Lunch
Watermelon salad with crispy duck, cashew nuts and hoisin sauce
Mini spinach pie with feta
Gemista (stuffed vegetable with rice, herbs, chopped beef) (Greek traditional)
Dinner
Lentils salad
Eggplant with smoked tuna
Pork in celery leek sauce with truffle-potato puree
Day 5
Lunch
Potato salad with gruyere, cherry tomatoes, corn, Dijon mustard
Pasta soufflé, bacon, sausage, mix cheese
Chicken sous vide with rosemary and smoked paprika sauce, grilled baby gem
Dinner
Lettuce salad, grilled vegetables, caramelize pecan
Mushrooms risotto with black truffle and crispy bread with active carbon
Tuna fillet with grilled tomatoes and gnocchi
Day 6
Lunch
Black quinoa salad, pepper, mussels and black garlic dressing
Sweet potatoes with goat cheese and chorizo
Grilled salmon with baby carrots, baby corn and thyme sauce
Dinner
Rocket salad with artichoke, crumble truffle-balsamic and dressing balsamic
Cauliflower gratin with tarragon
Picanha Black angus with basmati rice and pepper sauce
Day 7
Lunch
Tabbouleh salad, yogurt, sumac
Butter Miso mushrooms
Beef fillet, asparagus, broccoli and béarnaise sauce
Farewell dinner
Greek salad (Greek traditional)
Bouyourdi
Tzatziki (Greek traditional)
Pita bread
Cuts of meat
Desserts
Cheesecake,
Brownies,
Namelaka trilogy,
Fruits platter,
Orange pie,
Ice cream and,
Greek traditional desserts
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
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.
