ANDARE AVANTI Yacht Charter Catamaran
Guests
10Cabins
6Crew
2Size / Year Built / Builder
50.0 Ft / 2020 / Lagoon
Accommodations
4 double cabins and 2 cabins with semi-double beds for one adult or 2 children
Amenities
Onboard Entertainment
Iron
Water Entertainment
Water Skis Adults (1)
Water Skis Children (1)
Monoski Adults (1)
SUP (2)
Kayak 2 pax (1)
Wakeboard (1)
Multi Board (1)
Inflatable Couch (1)
Hydraulic Gangway
Water Maker
Generator
Solar Panels
Sunshades
Inflatable donut (1)
Snorkeling Equipment (10)
Fishing Gear (1)
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €14,500 | €18,500 |
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 - Vasiliki Paziana
Vasiliki has an RYA Yacht Master Ocean. She holds, among others, a speedboat operator license, PADI Open Water Diving, RYA A' Aids Certificate, and has attended Rescuing school (German Red Cross). She graduated from the University of Ioannina, Greece, and holds a BSc in Philosophy Education & Psychology, a certification in Greek sign language, and Braille. Vasiliki can communicate in English and Greek. She started her career as a skipper in 2015 and since then has sailed in all Greek areas; Sporades, Ionian, Cyclades, and the Dodecanese on sailing monohulls and catamarans counting till now 35,500 nm from which more than 15,500 are Ocean. A remarkable time in her career was in 2019 when she crosses the Southern Oceans Passage through Cape Horn. Vasiliki In her free time, she likes traveling, skiing or hiking, diving, Arts & crafts, and offering her services as a Volunteer in various organizations.
Cook/Host - Antony Pazianas
Even though Antony has a technical background in natural gas installations and maintenance, his passion for cooking, the sea and sailing was stronger than his studies and he finally decided to make his hobby bis profession. He was born in Larissa in 1993 and since his childhood, he has sailed with his father, who is a fisherman, on their family boat around the Greek islands. He was also helping his family with the seafood shop from a very young age and came to love cooking, creating new dishes, and the service sector in general. All his older siblings are professional captains, so it was natural to him to search for job opportunities onboard. He has worked in many different restaurants and is now taking the opportunity to raise his cooking abilities to the next level by going to chef school. Antony is warmhearted with a great sense of humor, a team player when it comes to sailing, and he loves to surprise his guests with his culinary creations! He is very excited to be on board and welcome guests to experience Greece to the fullest! He speaks Greek and English.
Menu
Breakfast
Variety of teas, coffees (cold/hot brew), fresh orange juice & Fresh smoothies.
Pancakes: sweet pancakes with raspberry jam, handmade fresh yogurt mousse & Caramelized dry nuts.
Savory scramble: Fresh baked butter croissant filled with scrambled eggs, parmesan flakes & prosciutto chips
Granola cups: roasted granola stuffed with fresh yogurt mousse, orange fillets & honey.
Omelet rolls: with Kyano(traditional Greek goat blue cheese) & village sausage slices, wrapped in tortillas.
Crock Madame: two slices of multigrain bread toast, handmade béchamel sauce, slices of fine pork ham, greeted graviera cheese, and sunshine eggs.
Avocado toast: multigrain bread toast, handmade avocado mousse, posse eggs, mint flavored olive oil.
Salmon crunchy: rustic crunchy bread with Philadelphia spread, avocado slices & smoked salmon with lime drops.
Day 1
Lunch
Rustic Greek salad cups
(feta cheese, tomatoes, cucumber, olives, onions, green peppers, oregano, and extra virgin olive oil)
Traditional Greek moussaka
Dinner
Sausage plate
(Greek graviera stuffed sausage leak, stuffed lamb sausage, beef sausage, pepperoni, chicken sausage, French fries, handmade tzatziki, Greek pita bread, sauté mushrooms)
Loulouma bites (crunchy feta cheese mousse & honey)
Day 2
Lunch
Traditional Cretan salad “Dakos”
(bruschetta with tomatoes, cucumber, onion, capers, Crete mizithra soft cheese and Olive oil)
Shrimps Saganaki (Shrimp in fresh tomato sauce, garlic, olives, green peppers, and Greek goat cheese crumbles)
Porcini mushrooms filled with smoked mozzarella & sweet red pepper flakes.
Dinner
Fried Kalamari (Squid) rolls with aioli sauce.
Grilled Pagrus with butter, lime, and oregano.
Grilled talagani cheese.
Day 3
Lunch
Mushrooms soup (sauté portobello mushrooms, fresh tomato sauce, garlic, and carrots)
Salmon lasagna with spinach, garlic, olives, and parmesan flakes.
Ceviche seabass/tuna fish.
Dinner
Beef steak with butter, garlic, rosemary & sweet potato puree.
Grilled green peppers, stuffed with traditional Greek galotiri.
Beetroot salad with Greek yogurt sauce, garlic, thyme, and olive oil drops.
Day 4
Lunch
Guacamole salad.
Pork ribs marinated with mustard seeds, sweet paprika, and butter.
Spicy country-style baby potatoes & grilled asparagus.
Dinner
Iceberg salad with cucumber, avocado, cherry tomatoes, kefalotyri, and mustard sauce, served in baked Tortilla nest.
Black risotto with cuttlefish, shrimp bisque, mussels, and Naxos graviera.
Smoked salmon millefeuille, with Philadelphia dots and cherry tomatoes.
Day 5
Lunch
Green salad: lettuce, iceberg, grilled chicken, sweet corn, crispy bacon, boiled egg & mayo
Traditional Italian carbonara
(tagliatelle with guanciale, egg yolk, and pecorino cheese)
Dinner
Grilled haloumi cheese with plum marmalade.
Pork bouquet(pork slow cooked in the oven with vegetables and fresh herbs)
Baked potatoes with cream cheese and crispy bacon.
Day 6
Lunch
Salmon salad(smoked salmon, rocket, baby spinach, spring onion, Philadelphia cheese & capers)
Wine Orzo with cuttlefish, garlic, olives & traditional Sifnos Manura cheese.
Shrimps' tartar.
Dinner
Caprese salad
Pasta di mare(spaghetti with lobster bisque, olives, garlic, and extra virgin olive oil)
Day 7
Lunch
Smoked burger
(100% beef burger seasoned with smoked paprika, smoked crispy bacon & smoked Metsovone cheese.
Country-style fries with Cheddar sauce.
Dinner
Quinoa tabbouleh salad
Lamb chops, slow-cooked with rosemary, butter, and carrot puree.
Yogurt sauce with garlic, olive oil & dry oregano
Desserts
Cheesecake
Apple crumble
Millefeuille
Mosaic chocolate cake
Revani syrup cake with ice cream
Croissant profiterole
Salted caramel mousse
Guests
10Cabins
6Crew
2Size / Year Built / Builder
50.0 Ft / 2020 / Lagoon
Catamaran specifications
Beam
26.5 FeetDraft
4.5 FeetType
CatamaranRefit
2023Speed
Cruising Speed 7, Max Speed 9Cabin beds
4 Queen(s), 2 Single(s)Layout
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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