PAREAKI Yacht Charter Motor Boat
Guests
10Cabins
4Crew
4Size / Year Built / Builder
80.0 Ft / 2003 / Posillipo
Summer Area
GreeceAccommodations
10 guests in one Master, one VIP, and two Twin cabins both convertible to double, all with en-suite facilities. Separate crew quarters.
Master & VIP Cabin - King bed 180 x 200
Twin cabins - Single beds 90 x 200
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €28,500 | €32,500 |
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 - Panos Logothetis
Captain Panos has seven years in yachting industry as a Captain. He holds a Yacht Master Certificate of 200gt and studied in the Naval Academy of Aspropyrgos. He has extensively Cruised the Eastern and Western Mediterranean. He is also involved in water sports from a very young age and is now a diving instructor. He offers and enthusiasm that blends well with the positive attitude of the entire crew. He works closely with his guests to ensure that all of their needs and wants are met. Panos in his spare time likes to go fishing and diving. He speaks Greek and English
Chef -Dimitris Forakis
Dimitris is 29 years old. He was born in Athens , but he is originally from Chios. He studied cooking at Le Monde culinary school of Athens. He also speaks Greek and English.
Cooking was and remains his passion from a very young age.
Dimitris has been working in restaurants since 2013. He specializes in Italian , Japanese hot kitchen and Meat. He is a very kind person and he will do everything in his power to please the guests.
Stewardess -Ntzanou Foteini
Foteini is 30 years old, born in Piraeus. She was working to eating establishments for 5 years. She is also trained to silver service. She always tries to reach her goals that's why she is a hard working person. She loves travelling and swimming and in her free time.
Deckhand – Stamatis Kostas
Stamatis is 24 years old. He joined Pareaki after having worked on charter yachts in Mediterranean and Red Sea as deckhand. He is hard working member of our team and will always be there to assist with a big smile on his face. His mother language is Greek and he speaks fluently English. He studies as a Captain Officer and he also holds a diploma for motorboats. Stamatis will be there for your safety and your pleasure! Also Stamatis he work with Captain Panos on a yacht name Vento for one year and he have experience of 5 years us a deck hand.
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 /DINNER
Tomato balls with sundried tomatoes
Beef carpaccio with capers and olives
Youvetsi(Greek stew made with beef or lamb and orzo cooked in a tasty tomato-based sauce)
Banoffee
Cycladic fava with caramelized onions (yellow split pea puree)
Dakos(Cretan salad)
Salmon fillet sauté with Asian dressing
Chocolate mousse
Prawns in kataifi pastry with homemade mayonnaise
Octopus salad
Lobster pasta
Profiterole
Beetroot carpaccio with caramelized walnuts and mint
Cherry tomatoes with mozzarella di bufala and basil
Rib-eye with baby potatoes and grilled vegetables
Halva with tangerine and chocolate (Greek traditional semolina pudding)
Fresh mussels steamed with wine
Horiatiki salad (traditional Greek salad)
Scallops with spinach and parmesan sauce
Lemon mousse
Salmon tartare
Baby tomatoes with mizithra (Greek white cheese), baby spinach and apricots
Sole fish rolls with salmon
Cheesecake with white chocolate and Savoyard
Gazpacho soup in a shot
Fish roe salad with cuttlefish ink
Prawn salad with baby spinach and orange
Sea bream fillet stuffed with fennel and wine sauce
Tiramisu
Prawn mille feuille, mushrooms and white wine
Tuna tartare with mango and truffle sauce
Langoustines with black tagliatelle and bisque sauce
Guests
10Cabins
4Crew
4Size / Year Built / Builder
80.0 Ft / 2003 / Posillipo
Summer Area
GreeceSummer Area
GreeceMotor Boat specifications
Beam
20 FeetDraft
8 FeetType
Motor BoatRefit
2019Speed
Cruising Speed 25 knots, Max Speed 30 knotsCabin beds
2 King(s), 2 Double(s), 2 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.
