KIMATA Yacht Charter Catamaran
About
S/Y KIMATA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.
Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2021 / Fountaine Pajot
Summer Area
GreeceAccommodations
One owners cabin (bed size 1,75m x 2,00m) - and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.
Amenities
Onboard Entertainment
Stereo system throughout yacht
Additional Bluetooth speakers
Washer and Dryer
Full teak deck
Jacuzzi on deck
Hydraulic Bathing platform
BBQ
Filtration system for drinking water (mineral & sparkling water)
Water Entertainment
SUP (2)
Water Skis
SeaBobs (one with Seabob Cam) with quick chargers (2)
Kneeboard Jobe (1)
Wakeboard Jobe Maddox (1)
Jobe Lunar towable 3 seater
Jobe Multi board (2)
Banana (3 seater)
Fishing gear
Snorkeling gear
Fishing gear
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| 2 Pax |
| €1 |
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: Giorgos Mourmouris
Giorgos passion is the sea! He has been sailing since the age of twelve and has reached almost every corner of the planet. A true seaman at heart there is no place that he rather is than on the deep blue sea. He is RYA Ocean Master licensed for both power and sailing yachts, and a divemaster. A wealth of knowledge and experience in both the Mediterranean and Caribbean along with a professional attitude and meticulous eye for detail. His relaxed leadership style and over 20 years of professional yachting experience Giorgos will help to get the best out of any situation and ensure a wonderful experience for you and your guests. He likes to maintain a relaxed and friendly atmosphere on board with an emphasis on sailing as much as possible. He is extremely professional and responsible and makes his clients feel right at home. In his spare time, Giorgos likes yoga, photography, music, and travel.
Chef: Nikos Lagoudis
Chef Nickolas is Greek, born in 1988, and describes himself as a world-traveling chef. He completed his training in one of the best culinary schools in Greece and graduated with Highest Honors. Chef Nickolas started his career in 2015 and has managed in this short time to lead sections in restaurants like Sketch ( 3 Michelin Stars) and Connought Hotel( 1 Michelin Star) in London. He has an enduring passion for traveling and cooking. He has traveled to all of Europe, Jordan, Africa, and Tayland and cooks in a way that brings all these flavors forward - along with the best Greek local ingredients. He will always greet you with a smile and do his best to make sure you enjoy your time on board!
Deckhand: Nikos Nikolaou
Nikos was born in 1974 in Athens, Greece where he lives today with his wife and family. For 9 years, he owned a restaurant in Athens and has also worked as a Sous Chef. His sailing experience began in 1993- he holds both his sailing and motorboat licenses. With his passion for the sea, he joined the yachting world a few seasons ago as a deckhand and this year is his second season on board Kimata. In his free time, he loves to spend time with his family, cook, play basketball, and head off sailing with friends.
Languages: Greek and English (fluent)
Menu
Breakfast Buffet
Tea
Coffee
Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal
Juices
Cold Meat platter
Cold Cheese platter
Eggs
Greek Yogurt
Nuts & Dried fruits
Day 1
Lunch
Green salad with seeds and orange balsamic vinaigrette
Shrimp saganaki with cherry tomatoes and Greek local feta
Steamed mussels with white wine sauce
Ice Cream
Dinner
Beetroot salad with Greek yogurt, caper leaves, nuts, and herbs
Salmon tartare with basil and citrus dressing
Sea Bass with black, white red quinoa, herbs and lemon dressing
Panna cotta/coconut/wild berries syrup
Day 2
Lunch
Artichoke/Greek taramas/Anchovy
Greek Fava with caramelized onion
Octopus confit
Orange Liqueur
Dinner
Bean salad/blue cheese/peppers mix/tomato
T-bone steak with thyme butter sauce
Green salad with Italian dressing
Chocolate fondue
Day 3
Lunch
Beef tartare with quail egg and basil chiffonade
Chicken ballotine with Peruvian potato puree and Chili oil
Green salad with peach vinaigrette and nuts
Sorbet
Dinner
Bruschetta with anchovy butter and rock salt flakes
Tuna tataki with soya sauce, sesame, and mango dressing
Salmon with roasted vegetable salad, sun-dried tomatoes, and walnuts Lemon Pie
Day 4
Lunch
Bruschetta with avocado and chimichurri
Caprese salad/Burrata/green tomato
Mushrooms Truffle Risotto
Ice cream
Dinner
Ceviche local fish
Roasted cauliflower with garlic powder and mayonnaise dip
Marinated Grouper skewers
Blue Cheesecake
Day 5
Lunch
Lobster with Ginger and Lime
Greek salad
Tabbouleh
Liqueur
Dinner
Mushroom/spinach/garlic
Green salad with parmesan sauce, prosciutto, figs and walnuts
Beef Bourguignon with mushroom, bacon and celeriac puree
Orange Pie
Day 6
Lunch
Scallops on shell with hibiscus and vanilla
Arugula salad with smoked trout, orange filet, seeds, and dressing
Black cod with black rice and miso sauce
Sorbet
Dinner
Greek Tzatziki/dill/pita bread
Zucchini and cucumber with tahini dressing
Lamb with rosemary and baby potatoes
Greek Halva, orange confit
Day 7
Lunch
Cretan salad
Pork bbq
Eggplant dip and Greek fennel pie
Ice cream
Dinner
Bruschetta with sea urchin, bottarga and cream cheese
Green salad with strawberries vinaigrette
Sea bass and bulgur with pomegranate, walnuts, and coriander
Banoffee
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.
