Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2021 / FOUNTAINE PAJOT
Summer Area
GreeceAccommodations
One owners cabin - and three double cabins all with private bathrooms
Charter Types
Green Initiatives
Technical Details
Water Entertainment
1 Radinn G3 Freeride Jet Board,
1 Jobe kneeboard,
1 Jobe Maddox wakeboard,
Jobe Lunar towable 3 seater,
2 X Jobe Multi board,
Banana (3 seater),
snorkelling gear,
fishing gear
Scuba Diving
Onboard Entertainment
Rates
| Minimum | Maximum |
| €29,500 | €38,500 |
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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Crew Profile
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: Vaya Bairaba
Vaya was born in Athens but spent her childhood in Kilada, a fishing village famous for the traditional wooden Kaiki boat shipyards. It was in Kilada that she found a connection and love of the sea. After her initial studies and a career in economics, she left that world behind to follow her passion for cooking. In 2011, she graduated from Chef d’Oeuvre in Athens- then, she combined cooking with her sea life and began working onboard yachts. With a love of fresh, natural flavors and the beautiful produce in Greece, Vaya uses local fresh bio products to create exceptional dishes that will delight her guests.
In her free time, Vaya volunteers with several charity organizations. With her love of life, she enjoys dancing, filming, running, trekking, wood construction, gardening, ceramics, traveling, and discovering new places. Her enthusiasm and creativity are a perfect addition to the crew of Kimata. Her kind, welcoming nature will make guests feel at home and they are certain to have an incredible charter experience.
Languages: Greek, English, Spanish (fluent); French (conversational)
Stewardess: Phoebe Parthenoglou
Phoebe is 31 years old and describes herself as a Greek/ Zealander – having been born in New Zealand and raised in Greece and later in London. With a love of the sea, she jumped at the opportunity to work on yachts as a chef. After receiving her sailing and powerboat licenses from Delphinario Sailing School, she changed her focus as a chef to work as a deckhand and stewardess. Along with her sailing qualifications, she is PADI Scuba certified and is a licensed yoga instructor… a perfect combination to have onboard Kimata.
In her free time, Phoebe has been very active in volunteering. She is currently with Communitism Association of Athens restoring Cultural Heritage buildings and utilizing the spaces as Socio-Cultural Centres. Previously, she was a Board Member and Treasurer of Hestia Hellas/ Chora an NGO based in Athens. She is fun, personable, and excited to welcome Kimata guests to the beautiful Greek Islands!
Languages: Greek and English (fluent); Spanish (conversational)
Menu
SAMPLE MENU
Breakfast
Teas-Blends of Herbs - Top quality Coffees
Fresh Detox Beverages - Energetic Smoothies
Handmade Bread - Sour Dough - Wholegrain - Gluten Free
Milk (full fat - low fat - lactose-free - dairy-free)
Greek Yogurt
Variety of Greek Honey - Handmade Marmalades
Variety of Cereals
Handmade Viennoiserie
Fluffy Pancakes - Crepes
Each day a different Cake or Tart
Variety of Fresh Fruits
Eggs (Omelets-Poached-Fried-Shakshuka-Florentine-Greek)
Platter of Cheeses and Charcuterie
Lunch
Salads
Greek Salad - Tomato Tartar/Cucumber/Grilled Onions/Olives/Caper Leaves/Feta Mousse
Marinated Endives - Endives/Sweet Onions/Orange/Roasted Peanuts
Grilled Carrots - Caper/Celery/Mint/Kaffir Lime
Lentil - Plum Pestil/Cumin/Marinated Courgettes/Scallions/Cervil/Sprouts
Spinach - Baby Spinach/Microgreens/Mango/Strawberry Vinaigrette
Grilled Avocado - Cherry Tomato/Yogurt/Cilantro/Black Sesame
Quinoa Tabouleh - Various Peppers/Cucumber/Mint/Parsley/Seaweed
Appetizers
Crunchy Flowers - Courgette Flowers/Smoked Paprika/Soft Aegean Cheese/Gruyere
Samosas (spicy or mild) - Crunchy Indian Vegetable Pies
Anchovy Croquettes - Olive Marmalade/Basil Pesto/Tomato Coulis
Stuffed Kalamari - Wild Rice/Green Apple/Lemon/Verbena/Citrus Powder
Shrimps Tempura - Panko/Smoked Paprika/Tomato Chutney
Quiche - Leek/Goat Cheese/Carrot/Pomodori
Cold Beetroot Soup - Beetroot/Pickled Shallots/Zaatar/Sour Cream
Main courses
Tagliatelle (spicy or mild) - Smoked Tuna/Red Pepper/Lemon/Thyme
Steamed Monkfish - Coconut Milk/ Curry/ Lime
Moussaka - Eggplants/Minced Beef Meat/Herbs/Mornay Sauce
Kakavia - Classic Greek Fisherman’s Soup
Risotto - Greek Sparkling Wine/Mascarpone/Crayfish/Saffron
Chicken Fillet Sous Vide - Grilled Potato Puree/Fig Sauce/Ginger/Almonds
Vegetable Millefeuille - Courgette/Shiitake/Topinambur/Red Pepper/Tahini Sauce/Haloumi Cheese
Desserts
Bavaroise - Mastic/Almond Powder/Neroli
Grapes Sorbet - Blackberry/Pelargonium Flower Foam
Yogurt Panacotta - Crème Fraîche/Black Gooseberry Jelly
Lemon Tart - Pâte brisée/Lemon Curd/Sweet Tomato Jelly/Charred Meringue
Mousse - Coconut/Coffee Ganache/Bitter Chocolate
Fruit Salad - Season’s Fruits/Cinnamon Foam/Green Tea Syrup
Peach Tart - Pâté Sucrée/Peach Cream/Caramelised Hazelnuts
Dinner
Salads
Season’s Greens - Brie/Salty Caramel/Baby Spinach/Endives/Summer Lettuce/Rocket/ Herbs
Figs Gorgonzola - Watercress/Radish/Prosciutto/Aged Aromatic Vinegar Reduction
Prawn Tartlet - Crispy Potato Nest/Lettuce Hearts/Squash/Pistachio/Basil/Carob Honey
Asparagus - Green Beans/Peas/Baby Carrots/Capuccino Flowers/Fermented Egg Yolk
Beetroot - Cherry Tomato/Wild Rocket/Parsley/Roasted Sesame/Origanum Parmesan Cream
Waldorf - Crispy Apples/Juicy Grapes/Crunchy Celery/Roasted Walnuts/Spicy Mayo
Grilled Peaches - Baby Leaves/Blackberries/Sunflower Seeds/Ricotta
Appetizers
Steamed Gyoza - Bok Choy/Scallions/Ginger/Red Miso/Microgreens
Chard Rolls - Carrot/Bell Pepper/Red Cabbage/Cucumber/Lemon/Bechamel
Grilled Octopus - Artichoke/Black Garlic Parmentier/Purple Potato/Pea Sprouts
Grouper Carpaccio - Sweet Chili/Chives/Orange Fillets/Rocket/Raspberry
Fava (Split Peas) - Roasted Pomodori/Sardine Croquets/Salicorne
Mussels - Pimientos de Padron/White Wine/Lime/Mustard/Thyme
Cold Kiwi Soup - Jalapeño/Scallions/Grapeseed Oil/Green Dal/Turmeric
Main Courses
Pork cotelettes - Pineapple/Lime/Jasmine Rice/Tarragon/Shriracha
Coq au apricots - Dried Apricots/Red Wine/Nuts/Chanterelles
Crusted Grilled Salmon - Pumpkin Seeds/Herbs/Strawberry/Spices/Aromatic Bulgur
Wild Goat Sous Vide - Pickled Shallots/Tomato Configs/Red Pepper/Potato Pavé
Red mullet - Tomato/Rosemary/Aged Vinegar/Kale/Cauliflower
Handmade Pappardelle - Seaweed/Pomodori/Wasabi Jelly/Scallops
Steamed Sea Bass - Clams/Fennel/Orange/Beurre Blanc
Desserts
Almond Tart - Almond Cream/Vanilla/Fig Configs
Pavlova - Verbena/Rose Petals Meringue/Rose Water Cream/Small Red Fruits
Ice Cream - Coconut/Carrot Syrup
Mousse Chocolate - Passion Fruit Tuile/Orange Crumble
Poached Pears - Porto Wine/Spices/Rhubarb Cream/Mint
Cheesecake - White Chocolate/Banana Cream/Salty Caramel/Valrhona Chips
Ice Cream - Peanuts/Black Currant/Hibiscus Powder
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All the ingredients are fresh, olive oil is extra virgin, whenever is possible we use local products from the islands we visit
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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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