Size / Year Built / Builder
85.0 Ft / 2006 / Falcon
One master cabin with double bed and ensuite facilities
One Vip double cabin with ensuite facilities
Two twin cabins with one extra pullman bed each and ensuite facilities
Soundbar and Wireless Rear Surround Sound System
Multimedia system in bedrooms Wi-Fi
Water ski (adults and children) and Monoski
Inflatable water toys (donuts, beds and a small sofa)
Towable Sofa (3 seaters)
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.
Kosmas Rafael Sotiris - Greek
Languages: Greek, English, French
Rafael grew up in Athens, Greece and learnt to sail from an early
age. In 2010 he joined the MT Olympic Flair, as an Apprentice
Officer. He spent 4 seasons in Tankers and in the summer of 2016, he
began his yachting career on a 54metre yacht as 2nd Officer, working
on various yachts in different positions, ultimately gaining his Class
Certificate of Competency – STCW ’78 Merchant Marine Academy of
Hydra Ministry of Shipping in early 2016. Since then, he has
commanded yachts until 54metres in varying parts of the world,
such as Aegean, Ionian and Adriatic Sea. He is energetic and hardworking, loves the sea and will make sure that the guests will have a
safe trip and greatest satisfaction.
Apostolopoulos Vasilios - Greek
Languages: Greek, English
Vasilis was born in 1976 in Greece. He has graduated from the
Mechanical Engineering Institute of Aspropyrgos and holds an
Engineer Class A’ certificate. He has worked from 1995 in the
engineering on various M/T before joining yachting industry and is
very competent in his job. In 2008, Vasilis joined the yachting
industry as a Chief Engineer and then he never looked back. He has
worked for M/Y Z2, M/Y Milos, M/Y Lumar, M/Y Galini and M/Y
He’s very hard working, easy going, well organized and does every
job to the best of his ability. He knows the importance of everyone
on board working as a team for the common goal being a successful
charter boat and has a very good eye for details.
Fasoulis Vasilis – Greek
Languages: Greek, English
Vasilis comes originally from Nafplio, Peloponisos, Greece. His passion for
food came around the age of nine-teen when he was a Chef in a
restaurant named Le Monde. Quickly inspired by the quality and taste of
fresh produce he continued his career to a restaurant in Newcastle, to
develop his skills. From there Vasilis left England and moved to Nafplio,
where he opened his own restaurant, in which he is planning and
designing menus and sourcing produce. Vasilis always aims to please his
customers. He goes above and beyond expectations, in order to the Estia
Poseidon’s guests have the most enjoyable culinary experience whilst
Chef Vasilis is determined that he wants to continue his career in the
yachting industry. He also owns the Yacht Master diploma and the Basic
Safety training certification. He is an advanced open water Driver and a
very capable Deckhand.
Vasilis’ objective is to satisfy culinary desires, embrace local produce, and
provide guests with the highest level of cuisine.
Gertsyk Kseniia – Russian
Languages: English, Russian, Greek.
Kseniia hales from Russia but the last few years she lives in
Piraeus, Greece. She has attended the Industrial Technical
College in Russia. Before entering the yachting industry,
Alexandra worked in a Hotel in Rhodes as a “B” Buffet Kitchen.
Since 2020, Kseniia has enjoyed putting that knowledge to great
use in the yachting industry with experience on prestigious
sailing yachts such as “Blue Sky” and “My way” as a Stewardess.
Kseniia has traveled extensively during her time onboard yachts
and takes every opportunity to explore new places and cultures.
She has a love for the ocean and keeps active with water sports,
swimming, mountain climbing and travelling.
Hannibal Villaret - Filipino
Villaret holds a Bachelor of Science & Marine Transportation since 2000
and has been working at sea since 2004. His 17-years previous
experience as Deckhand includes working on motor yachts from 22-118
meters. He started his Charter career at the Atlanta Colden Yachts in
2009 and since then, he never stopped sailing . As a member of our team,
he is highly motivated and performs within safety and quality guidelines
at all times.
Villaret’s nickname is Bhal and he is a very hard working and valuable
member of the crew that is much appreciated by our guests.
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.