ONEIDA 2 Yacht Charter Catamaran
Guests
8Cabins
4Crew
3Size / Year Built / Builder
50.0 Ft / 2022 / Lagoon
Accommodations
Accommodates up to 10 guests in 4 double cabins en-suite
Amenities
Onboard Entertainment
Water Entertainment
Water ski for kids
Fishing Equipment
Snorkeling equipment
Tubes – Towable inflatable
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €15,000 | €19,500 |
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
Dimitris Bokolas - Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.
Zoi Chatzeathanasiou - Chef
Greetings, I am Zoe, a seasoned culinary professional with a tenure of seven years in the field. Over the course of my career, I have honed my culinary acumen by serving in a diverse array of restaurants and have had the privilege of working alongside accomplished Greek chefs. While my forte lies in Mediterranean cuisine, I also relish delving into novel gastronomic ventures and cuisines. In addition to my ardor for the culinary arts, I am deeply enamored with nature and, hence, I utilize my leisure time to embark on exploratory hikes.
Panayiotis Chourdakis- Deckhand
Panayiotis was born in a small fishing village in north Crete, because of that he can not remember a single day that the sea was not a part of his life. Swimming, snorkeling and fishing on small traditional wooden boats was the environment he was born and raised in. Starting from the age of 17 ,Panayiotis has worked at a selection of the best cafes and restaurants in Crete and Athens. Working on a boat was a lifelong dream that came true. His career in yachting started in 2021 in the beautiful island of Mykonos. He is fluent in English.
Menu
BREAKFAST
- Eggs: boiled, omelet, poached and scrambled
- Yogurt with granola, honey and berries
- Sandwich with salmon, cream cheese, avocado, spinach and olive oil
- Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
- Cheesecake pancake
- French toast
- Greek kagiana with feta cheese and marjoram
- Porridge with almond milk, maple syrup, cinnamon, ginger, and berries
DAY 1
LUNCH
- Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
- Lamb lemonade with celery
DINNER
- Beetroot with xynomyzithra and balsamic vinegar
- Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled
DAY 2
LUNCH
- Greek salad
- Sauteed squid with fennel lemon oil and black-eyed beans
DINNER
- Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
- Ossobuco with mashed potatoes and gremolata
DAY 3
LUNCH
- Manouri breaded with almond fillet and tomato jam
- Greek moussaka
DINNER
- Seasonal greens with tomato pulp and fresh oregano
- Grilled shrimp with parsley and butter sauce
DAY 4
LUNCH
- Gorgonzola salad
- Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce
DINNER
- Dakos salad
- Shrimp pasta
DAY 5
LUNCH
- Fava with octopus
- “Gemista” (seasonal vegetables stuffed with rise and herbs)
DINNER
- Fresh fish ceviche with cucumber, coriander, and citrus
- “Giouvetsi” octopus
DAY 6
LUNCH
- Bruschetta with whipped cream, dates and Lefka’s salami
- Greek pastitsio
DINNER
- Mix salad with pickled Beetroot, carob and balsamic vinaigrette
- Fried squid
DAY 7
LUNCH
- Mousse tarama with dill oil and black caviar
- Codfish skordalia
DINNER
- Tzatziki with xynomyzithra and fennel
- Fresh tomato with oregano, caper, thyme and coarse salt
- Stake with potatoes baby (dip chimichurri)
DESSERTS
- Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
- Blueberry cheesecake
- Orange pie with ice cream
- Mousse chocolate with bourbon
- Mousse yogurt with kumquat marmalade
- Ekmek
Guests
8Cabins
4Crew
3Size / Year Built / Builder
50.0 Ft / 2022 / Lagoon
Catamaran specifications
Beam
26.7 FeetDraft
4.7 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 8Cabin beds
4 Double(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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