ALEXANDRA II Yacht Charter Catamaran
About
S/Y ALEXANDRA II is a newly built Alegria 67 built by Fountaine Pajot and offers all the comfort plus performance. Her massive fly bridge with two large sunbathing beds at the aft. The fly bridge offers a 360 degree view and makes and perfect atmosphere for cocktail time. Main deck offers two different seating areas. The fore deck is with a nice seating area next to the Jacuzzi. In the aft deck is where all the action happens, A large dining table for 8 persons with ample space. She sports a hydraulic bathing platform which is idea for watersports, sun bathing and even great place for yoga. Moving indoors a full size saloon area to relax place cards or watch a movie. The kitchen is located in the lower deck. Alexandra II accommodates 8 guests in one master cabin with desk area, full size bathroom (double sink) and two access points (one from inside the yacht and one from the foredeck jacuzzi area). One queen guest cabin with private bathroom and TV. Two queen bed guest cabins with private bathroom and accessed from aft deck area with TV. Crew of three in separate cabins.
Guests
8Cabins
4Crew
4Size / Year Built / Builder
67.0 Ft / 2022 / Fountaine Pajot
Summer Area
GreeceAccommodations
One master cabin with double bed (size between queen and king bed) and desk area, three queen bed guest cabins. All with private facilities. All cabins are with TV.
Amenities
Onboard Entertainment
Hydraulic Swimming Platform
Water Entertainment
SUP (2)
Kayak 2 seaters (1)
Water Ski (adult and children)
Inflatable Towable (2)
Wakeboard (1)
Sea Scooter (2)
Snorkel Gear
Fishing Gear
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €30,500 | €40,500 |
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: Evan Hadjicostas
Evan was born in England in 1971, however he spent most of his childhood in Athens, Greece. Due to his considerable experience in offshore sailing events beginning in 2001, he has developed over the years into an Offshore Sailing Instructor and has captained a variety of sailing ships throughout Greece. He has competed in the World Championship, as well as events in the Middle Sea and the Aegean Rallies. His over 40.000 nautical miles of expertise working in yachts ranging in length from 38 feet to 147 feet, together with his sociable and talkative personality, will surely guarantee guests an amazing time while sailing on board. Evan is a genuine ocean enthusiast who lives by the credo "Safety first!" and has a deep love for the water and sailing. Cooking and being in the water are two of his favorite things to do in his spare time.
Evan speaks Greek and English.
Chef: Alexandros Kaltouroumidis
Alexandros is 32 years old. He is a self-motivated, results-oriented professional with ten years of experience working in hotels, restaurants, and catering. He has accomplished two degrees in his short life showing that he is success driven and highly motivated. He is holder of the chef's diploma from the Le Monde Institute of Culinary Arts and has a bachelor in Applied Science. Over the years he has gained extensive experience in contemporary cuisine and hospitality service. He enjoys establishing new business prospects and enhancing his cognitive and interpersonal abilities through new initiatives and ongoing training. One of the reasons he accepted the challenge to work on a yacht! Alexandros aspires to expand his expertise in food service and catering for different tastes and diets in order to provide the best guest experience possible. He specialises in Mediterranean cuisine and has a fresh, modern, European approach to his creations. He's fluent in Greek and English.
Steward: Michael Argyros-Amerikanos
Michael was born in Athens in 1997. He studied at the Department of Physical Education and Sports Science at Democritus University of Thrakis and graduated in 2019. After his graduation, he started his career in the yachting industry. Michael was on board Above & Beyond (Sunreef 80) as a deckhand and his work experience made him ideal to assist the crew in operating the yacht in his new position on Alexandra II. Michael is always kind, discreet, and attentive to his guests’ needs.
Languages: English (native), Greek
Deckhand: Henry Eilers
Henry was born in Bulgaria in 2000 and has been living in Greece since 2014. He is half Belgian and half Bulgarian. Aside from Bulgarian, Greek and English he also speaks Spanish, Russian, and some French, and he understands basic words/phrases in a variety of other languages such as Arabic, Hebrew, German, Italian, Portuguese, Dutch/Flemish, and so on. His goal is to be fluent in more than ten languages by the age of 30. Henry completed his ICC and SRC training at Kalamaki Sailing School in November 2019 and began his career as a deckhand on board boats. He is a very pleasant, dependable, and hardworking individual who always creates a pleasant and positive environment in which everyone feels at ease!
Menu
Breakfast
Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
Variety of bread: Sourdough, Black, Brioche, Gluten Free
Variety of mini croissants: Butter, Chocolate, Raisins
Variety of muffins: Chocolate, Red Velvet, Apple-Cinnamon, Pistachio
Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread
Greek Corner: Greek yogurt, feta cheese, Greek honey, rice pudding, milk pie, orange pie
Variety of Cereals: All-Bran, Chocolate, Oats
Fresh fruits: Watermelon, melon, apricot, berries, cherries, mango, pineapple, orange
Dried fruits: goji berries, banana chips, dried blueberry, apricot, dried plums,
Dried nuts: almond, walnuts, peanuts, hazelnut, sunflower seeds, cashews
Variety of Cereals: All-Bran, Chocolate, Oats,
Variety of cheese: smoke cheese, gouda, edam, Emmental, parmesan
Variety of eggs: boiled eggs, poached eggs, fried eggs, sunny side up, omelets, scramble eggs, Greek ‘kagiana’
Hot section: bacon, sausages, mushrooms, grilled tomatoes, fried potatoes
Pancakes/crepes / French toast
DAY 1
Lunch
Gazpacho soup
Mussels ‘saganaki’
Sea bream with fresh wild greens, boiled baby potatoes, and lemon oil dressing
Dinner
Chickpeas soup with tahini and chorizo oil
Cherry tomatoes with basil pesto and burrata
Scallops with cauliflower pure and mint dressing
Handmade ravioli with cheese filling and bisque
Rib-eye with roasted baby potatoes, caramelized onion, and bearnaise sauce
Pana cotta with handmade marmalade
DAY 2
Lunch
Couscous with a mix of vegetables and orange vinegarette
Octopus with split peas pure and fresh onion
Slow-cook squid with Lefkadas salami
Dinner
Parsnip soup, walnut, pickled mushrooms
Semi-salted bonito fish, marinated cherry tomatoes, ‘bourdeto’ sauce
Sweet corn and pomegranate salad
Pumpkin risotto
Dover sole with grape beans salad, sauce from the fish juices
Lemon curd
DAY 3
Lunch
Baby rocket salad with marinated prawns
Greek ‘Kakavia’
Linguini alle vongole
Dinner
Carrot soup with lemongrass and ginger
Beef tartare with pickles
Caesar salad
Mushroom ‘magiritsa’
Fish of the day with crushed potatoes and garlic parsley butter, beurre Blanc
White chocolate namelaka with fresh strawberries and handmade strawberry jam
DAY 4
Lunch
Pumpkin soup with yogurt
Baby potato salad with sour cream and pickled oniοn
Tiger prawns with spice butter
Dinner
Potato and leek soup
Scallops with chutney bacon
Green leaves salad with beans and grilled apricot
Beetroot carpaccio , gorgonzola cheese ,walnut
Pork presa, apple pure, pickled kohlrabi
Orange pie
DAY 5
Lunch
Greek salad
Octopus hot dog
Roasted baby chicken with groats salad
Dinner
Asparagus soup
Tuna tartar, tarama, shimeji mushrooms, mustard dressing
Colorful tomato salad with goat cheese
Trachanoto with vegetables
Roasted lamb rack with garlic crust, brussels sprouts, and red wine sauce
Milk pie with handmade marmalade
DAY 6
Lunch
White gazpacho soup with grated bottarga
Beetroot salad with green apple and tarama
Cuttlefish with spinach
Dinner
Pumpkin soup with sour cream
White asparagus with holandez sauce and prosciutto
Baby lettuce salad with herbs and mustard dressing
Tomato balls with split peas pure and basil oil
Risotto with spinach emulsion and fried grouper
Chocolate souffle
DAY 7
Lunch
Trachana soup with feta cheese
Caesar salad with prawns and sauce cocktail
Fried squid with aubergine salad
Dinner
Onion soup
Bruschetta with Marinated anchovies and tarama
Lentil salad with quinoa and cherry tomato
Octopus with romesco sauce
Beef fillet with chimichurri sauce and potato pure
Mille Feuille
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.
