Guests
8Cabins
4Crew
2Size / Year Built / Builder
52.0 Ft / 2021 / Lagoon
Accommodations
1 MASTER SUITE, 1 VIP CABIN, 2 QUEEN BED GUEST CABINS, ALL WITH PRIVATE BATHROOMS.
ALL CABINS ARE AIR - CONDITIONED
CREW IN SEPERATE CABINS
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Laptop
Printer
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €14,000 | €18,000 |
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: Clement Kallibetsos
Clement is a young and energetic captain born in 1982. He is of French/Greek origin and therefore can appreciate the different cultures and speak both Greek and French like a native speaker, as well as fluent English. Before joining the industry in 2016, he completed a bachelor’s degree in Chemistry as well as in Music Technology and Acoustic Engineering. After working in these fields as a teacher and sound technician in concerts, he discovered a different passion. He obtained his sailing diploma in 2015, became a diver in 2016 and since then, he was hooked to the sea. Over the years, he has worked as a skipper in charter companies and for private yachts in the Mediterranean and in the Caribbean and could gain sailing experience in different types of yachts, in maintenance and in the life at sea crossing the Atlantic. He has excellent organizational and communication skills, is attentive to his guests on board, and safety-oriented. He is adaptable, reliable and a patient teacher when it comes to sailing and in dealing with his crew. In his spare time he likes diving, rock climbing, kiteboarding, playing the guitar, photography, and cooking.
Hostess/Cook: Vasilina Kouliou
Vasilina was born in 1994 in Greece. She is a creative individual, having studied Art at the School of Visual and Applied Arts in Thessaloniki. She has worked as a screenwriter, costume designer, set designer for TV shows and is familiar with the show business. In 2018 she decided to enrich her life by expanding her horizons and combining her passion for food and the sea. She obtained her sailing diploma and started working as a cook and hostess for different charter companies in Greece. Within only 2 seasons, she has mastered and expanded her cooking skills, has learned all the sailing secrets and is ready to start her new adventure on S/Y Madinina. She is adaptable, hard-working and creative in her cooking. She is a positive person and does her job always with a smile on her face! She specializes in healthy Mediterranean cuisine and loves to learn new cooking techniques and create delicious desserts! When she is not in the kitchen, she loves yoga, rock climbing, booking binding, and singing. She speaks Greek and English.
Menu
A LA CARTE MENU
BREAKFAST BUFFET
Savory
Wheat and White bread
Toasted bread with avocado and katiki cheese
Scrambled Eggs, Boiled eggs, omelet Cheese platter
graviera - kefalotiri kasseri - feta - anthotyro - manouri
Meat platter
prosciutto - salami - apaki - syncline - loutza Croissants
Sweet
Fruit platter
melon - watermelon - peaches - apples - cherries etc.
Yogurt
fresh fruit - sour cherry jam - honey and nuts - granola
Croissants
hazelnut praline - jam
STARTERS
Cold tomato soup
Cold almond soup
Green gazpacho
Fish roe salad with saffron and Chios mastic
Spicy cheese dip
Grilled talagani cheese with orange jam
Baked feta with spicy tomato sauce
Grilled peppers stuffed with cheese
Phyllo rolls with katiki, sun-dried tomatoes, and basil
Savory panna cotta with smoked salmon and herbs
with tomato, basil pesto / xinomizithra, zucchini
Figs with prosciutto in kadaifi
Pleurotus with mustard and rosemary
Eggplant salad from Mount Athos Cucumbers stuffed with tzatziki Parsley sauce with bread
Fava with caramelized onions and capers
LUNCH
Greek ratatouille
seasonal vegetables - herbs - feta
Risotto with spinach and fennel spinach - fennel - dill - leek
stuffed vegetables
tomatoes - peppers - potatoes - rice - feta cheese
Zucchini and potatoes with mizithra cheese zucchini slices - potato slices - mizithra from Crete - mint
Green beans with rosemary and katiki sauce green beans - potatoes - tomato - katiki
Baked okra
okra - sun-dried tomatoes - onion - feta
Sardines stuffed and wrapped in vine leaves sardines - tomato - garlic - vine leaves
Tamarix with marinated anchovies and tomato vinaigrette tamarix greens - anchovies - tomato - garlic
Anchovies in the oven with fennel, olives, and capers anchovies - fennel - tomato-onion - olives - capers
DINNER
Dolmades
vine leaves - rice - greek herbs
Artichokes with peas
artichokes- peas- vegetable mirepoix- herbs
Pasticcio
ground beef and pork - pasta - tomato - bechamel
Mousaka
ground beef - eggplants - zucchini - besamel
Veal with lemon sauce and zucchini veal - lemon - zucchini - mint - parsley
Braised veal with eggplants
veal - eggplant - tomato sauce - basil - spices
Sea bass with olives and tomatoes
sea bass - tomato - sun-dried tomato - spinach - olives
Octopus stew
octopus - pearl onions - red wine - thyme
Fish soup
scorpion - camper - weever - white wine - celery - tomato
DESSERTS
chocolate granita
mastic - lemon cream with roasted almonds kataifi with ice cream and sour cherry jam Chocolate salami with biscuits and nuts Pineapple mousse with mint
Guests
8Cabins
4Crew
2Size / Year Built / Builder
52.0 Ft / 2021 / Lagoon
Catamaran specifications
Beam
23.80 FeetDraft
4.11 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 10Cabin beds
4 Queen(s)Layout
Select currency
- USD
- EUR
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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