ASTORIA Yacht Charter Catamaran
Guests
10Cabins
5Crew
3Size / Year Built / Builder
61.0 Ft / 2021 / Fountaine-Pajot
Accommodations
One master cabin with en suite bathroom and 4 queen bed cabins with private bathrooms
Amenities
Onboard Entertainment
Kenyon electric grill in the kitchen module of the cockpit
Hot/ Cold water on 1 deck shower
- Teak cockpit table extension
- 2 cockpit fridges 65L
- Icemaker (cockpit)
- Fridge 65L on flying bridge
- Combination locking safe
- Flybridge HiFi + 4 speakers
- Washing machine/ dryer (light laundry)
- Wine cellar for 23 bottles
- Safety equipment
- 5 hairdryers
- 1 iron
- 4 pillows for each bed
-Shower gel, shampoo, conditioner, body milk, hand soap
-Fans for each cabin
- 2 TV's (1 saloon, 1 master cabin)
Water Entertainment
Paddleboard (1)
Monoski (1)
Kayak 2 pax (1)
Wakeboard (1)
Waterski adults (1)
Fishing gear (2)
Snorkeling equipment (5)
Seabob (2)
Inflatable tubes (1)
Inflatable Couch (1)
Water Carpet (1)
Scuba Diving
Technical Details
Printer
laptop
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €24,900 | €34,800 |
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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Available
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Booked
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Hold
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Unavailable
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Captain
Crew
Brief
Captain: Vladimir Petrov Petrov
Captain Vladimir was born in 1974 and is from Kazashko, Bulgaria. From 1986 to 1992, he studied at the Sports School Georgi Benkovski for his professional sailing license and then continued with additional courses for his Captain 40bt, 300 bt, 500bt, and 5th level Ship Navigation. Soon after, he continued his studies for a Bachelor Degree in Engineering and a Master’s of Law.
After 5 years as a criminal police officer, he followed his love for the sea and joined the yachting world. Along with working as a captain for 8 years, he has had years of experience in yacht services management. Vladimir is passionate about the sea and is a licensed SCUBA diver. He is happy to welcome guests onboard Astoria and offer an exceptional charter experience in the gorgeous Greek islands.
Languages: Bulgarian (native), English and Russian (conversational), Spanish (basic)
Chef: Hristo Nishev
Hristo, from Bulgaria, has a love of foods and creating spectacular dishes. After graduating with honors as an engineer in 2008 from the Professional School Penyo Penev, he turned his attention to cooking and becoming a chef. He began work in restaurants throughout Plovdiv and other areas of Bulgaria. From 2006- 2008, he attended Protur 95 for courses in Deputy Chef, Chef, and Head Chef; then in 2017, attended a Carving Course and Baker and Confectioner at the French Masters. Hristo loves various cultural cuisines – Greek, Spanish, Italian- and enjoys preparing themed dinners. He appreciates properly paired drinks with beautiful food that brings family and friends together. Hristo is excited to join Astoria and create an incredible charter experience for his guests. Outside of the kitchen (or galley), he enjoys cycling.
Languages: Bulgarian (native); English (fluent)
Deckhand/ Steward: SAMUIL ASENOV KOLAROV
Samuil, born in 1975, is from Varna, Bulgaria. He attended the High Professional School of Catering in Varna and graduated in 1994 with a Major of Cook, Bartender, and Waiter. After his military service was completed in 1997, he spent many years based in the United States. He began work in restaurants and then joined the yachting profession. Initially he worked on Celebrity and Oceania Cruises, and in 2007 he began his career on private yachts in the Mediterranean. Samuil works very well in all aspects of service and to offer guests the finest charter holiday. Along with sailing and the sea, Samuil loves to read and listen to music.
Languages: Bulgarian (native); English and Russian (fluent)
Menu
Day 1
Welcome drink
Champagne with strawberries dipped in milk chocolate
Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.
Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Lunch
Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Salmon fillet served with homemade pea puree and hollandaise sauce
Lemon sorbet
Dinner
Classic Greek salad with marinated oregano and olive oil feta cheese and olives
Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced â??â??with BBQ sauce,
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Wellington beef tenderloin
Mascarpone cream with melon jam
Day 2
Breakfast
Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese, Bulgarian lyutenitsa and more.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomatoes with homemade kopuulo, cottage cheese and olive paste
Goose liver served with blueberry sauce and bruschettas
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
Tiramisu
Dinner
Shopska salad
Octopus with olives, fresh onions and concasse tomatoes
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
Crembrule with white chocolate and fresh raspberries
Day 3
Breakfast
Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomato tartare with mozzarella and basil pesto
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Duck Soup
Turkey roll with stewed spinach and cheese
Seasonal fruit
Dinner
Mixed green salads, with cucumber, dried tomatoes and walnuts
Tuna tartare
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
Chocolate souffle with a scoop of ice cream
Day 4
Breakfast
Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomatoes with roasted herbal cheese drizzled with pesto cream
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Mix of selected fresh BBQ meats from the local butcher's shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables
Lemon cheesecake
Dinner
Caesar salad with crispy squid
Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Crispy white fish served with sauteed potatoes and tartar sauce
Chocolate mousse with fresh strawberries
Day 5
Breakfast
Bulgarian banitsa with white cheese
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Mixed green salads with roasted goat cheese, strawberries and mix seeds
Cold summer zucchini soup sprinkled with fresh cheese
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Schnitzels from pork bon fillet served with french fries
White cake with sliced â??â??almonds
Dinner
Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow's cheese
Smoked marinated eel served with herbal butter and freshly baked bread
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce
Mascarpone cream with fresh fruit
Day 6
Breakfast
Banana pancakes made with oatmeal
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Fish soup with salmon balls, shrimp and sea bass
Spicy tiro, Kopuulo, assortment of cheeses, sausages, olives served with freshly baked bread
Paella with seafood
Nutella cake
Dinner
Mix green salads with cucumber, fresh onion, radish and boiled egg
Stuffed mushrooms with cheese
Spicy tiro, Kopuulo, assortment of cheeses, sausages, homemade marinated beef bon fillet, olives served with freshly baked bread
Spicy beef meatballs on BBQ with homemade lutenitsa
Cheesecake with blueberries
Day 7
Breakfast
French croissants with butter
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Lunch
Burata salad
Greek moussaka
Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread
Caprese chicken with tomato, fresh mozzarella and basil pesto
Strawberry Tart
Dinner
Tabbouleh salad prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.
Avocado stuffed with shrimp and crab rolls
Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread
Pork roll with mushrooms and cream sauce
Lindt chocolate cake
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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Sleeps 8 guests in 4 Cabins
Size: 61.0 Ft
