KIMATA Yacht Charter Catamaran
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
Water Entertainment
2 X seabobs (one with Seabob Cam) with quick chargers,
1 Jobe kneeboard
1 Jobe Maddox wakeboard, Jobe Lunar towable 3 seater
2 X Jobe Multi board
Banana (3 seater)
Fishing gear
Snorkelling gear
Water Skis
2 X SUP
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €29,500 | €39,500 |
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: 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: Triantafillos Pnevmatikos
Triantafilos was born in 1985 in Athens Greece. After his studies as a chef at Le Monde- Institute of Hotel and Tourism Studies, he began his career in restaurants throughout Greece. From a young age, he and his father spent time fishing and he fell in love with the sea. These early experiences prompted him in 2019 to take his culinary skills and experience into the yachting world.
Specializing in traditional Greek, Mediterranean, Fusion, and Sushi cuisines, Triantafilos strives to create exceptional dishes along with a thrilling dining experience. On a yacht, he can combine stunning settings with local products from the gorgeous islands- this brings a unique experience to every meal. Along with travel and the sea, Triantafilos enjoys martial arts and has competed in championships of Chinese kick boxing and karate. His other endeavours include video games, spear fishing, solving Rubik’s cubes, and programming languages.
Languages: Greek (native) and English (fluent)
Deckhand: George Argitis
George, from the beautiful island of Hydra, is young and highly motivated. After graduation, he spent 3 years as a waiter; during this time, he began studies for joining the yachting profession. In 2019, he attended the Naval Academy of Aspropyrgos for Safety at Sea; this June, he will graduate from IEK Delta Industry in Athens with a Bachelor of Boat Mechanics. He is easygoing and eager to work with his crewmates to offer guests the very finest charter experience on Kimata. During his free time, George is very active- he enjoys swimming, fishing, SCUBA diving, nautical camping, running, traveling, and all sorts of DIY crafts.
Languages: Greek (native) and English (fluent)
Menu
SAMPLE MENU
Breakfast
Milk
Coffee
Cereals
Choco cakes
Smoothies
Plates of cheese and ham
Variety of breads
Variety of yogurts
Day 1
Lunch
Bruschetta with marinated anchovies, tomato and lemon oil
Lobster pasta
Arugula mozzarella and extra virgin olive oil salad
Dinner
Roasted meatballs with provolone cheese
Valerian and mixed greens salad with vinegrete of plums
Day 2
Lunch
King Crab legs with aromatic butter and smoked eggplant sauce
Variety of sushi sashimi ceviche, tiraditos and causa
Mushroom salad with yuzu and truffle oil vinegrete
Dinner
Grilled fish with Greek aromatic herbs
Horiatiki salad
Day 3
Lunch
Grilled asparangus with pork belly and chestnut mouse
Lamp kebab with Roasted vegetables, humus and pitta bread
Dinner
Burrata with basil pesto and seasonal heirloom tomatoes
Pasta with smoked tuna
Day 4
Lunch
Anticucho octapus with aji amarillo and miso
Crawfish
Nicoise salad
Dinner
Roasted stuffed tomatoes with rice and Mediterranean herbs
Mix Green salad with pears and brie cheese
Day 5
Lunch
Tuna usuzukuri with truffle ponzu / Beef Carpachio with aromatic Greek herbs
Roast beef with pepper sauce and smoked Jerusalem artichokes
Waldorf salad
Dinner
Egg fried rice
Variety of stir fry noodles with beef pork or shrimp
Gyozza dumplings with shitake mushrooms
Tuna salad
Desserts
Brownies with Valhorna namelaka
American cinnamon rolls
Soft Choco biscuits ( levain style)
Cream Brule with coconut milk
Baklava
Quinefe
Tiramisu
Galaktoboureko( milk pie)
millefeille
tarts with fruits
apple pie
Lemmon pie
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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