VALIUM 55 Yacht Charter Catamaran
Guests
10Cabins
5Crew
3Size / Year Built / Builder
54.0 Ft / 2023 / Lagoon
Accommodations
Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suite
Amenities
Onboard Entertainment
Water Entertainment
Standup Paddle boards (x2)
Kayak
Wakeboard (adults)
Water ski (adults and children)
Fishing Equipment
Snorkeling equipment
Tubes - Towable inflatable
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €22,000 | €31,500 |
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 - Fivos Arvanitis
Fivos is 26 years old, born and raised in Athens and his passion for the sea guided him to choose Yachting over Mining Engineering. He grew up windsurfing and sailing around the Greek islands. He was part of Valium62 crew(deck-steward) and also S/Y Baracuda(Bosun). After working as captain on yachts up to 60 ft he is returning to the Valium family and he is ready to sail with you around Greece sharing his stories about the islands and secret spots! Always eager and communicative making sure his crew and himself will deliver the best service possible to their guests. Fivos holds many other certificates apart from his skipper’s diploma because safety is his first priority on a yacht. He speaks Greek (native), English (fluent) , German (fluent), Spanish (basic).
Certificates
National sailing offshore diploma
Powerboat ll
Radio Communications (General operator GMDSS)
Advanced safety training STCW
Crowd and crisis management (RO/RO)
Lifeguard
Deckhand/Steward - John Arvanitis
Yiannis is 23 years old, born and raised in Athens and , just like his captain and brother Fivos , his passion for the sea prevailed over his engineering studies. Having 5 years of experience Yiannis worked in a variety of yachts including catamarans , motor-yachts and superyachts that helped him develop his yachting and service skills despite his age. He is a young professional and very dedicated person always willing to provide and exceed your expectations. In addition, his water-sports background will ensure safe entertainment with the equipment Valium55 provides. He speaks Greek (native) , English (fluent) , German (basic) and Spanish (basic).
Certificates :
National sailing offshore diploma
Powerboat ll
Radio Communications (General operator GMDSS)
Basic safety training STCW
Crowd and crisis management (RO/RO)
Lifeguard
Chef - Konstantinos Tsakiridis
Konstantinos, a true food enthusiast with an insatiable passion for all things that bring people together. He believes that food is more than just sustenance - it has the power to bring people together and create unforgettable experiences.
Not afraid of taking risks and is always willing to try something new. He has a keen eye for detail and is meticulous in his approach to cooking.
His curiosity and desire to learn about different cuisines have taken him on a delicious journey that he continues to explore with an open mind.
Traditional inspired dishes remade with bold flavors, stunning presentation, and attention to detail. Konstantinos takes great pride in creating a memorable experience for his guests, always pushing the boundaries of what is possible in the kitchen.
With a willingness to take risks and try new things, Konstantinos is constantly evolving his craft and inspiring others to do the same
He speaks Greek (native), English (fluent)
Certificates :
Basic safety training STCW
Culinary arts IVT Omiros college
Menu
Breakfast
• Fruits (seasonal fruits, watermelon, strawberries, melon, apple, peach etc.)
• Variety of cold cuts (ham, turkey, beef)
• Cheese platter (graviera cheese, feta, gouda, emmental)
• Variety of breads, Cereal
• Pancakes (Nutella, maple syrup, fruits, cookies)
• Greek Yogurt, milk butter.
• Greek Honey, Homemade Marmalades
• Chocolate cake or croissant
• Brioche
• Eggs – scrambled, fired, poached, boiled
• Omelets
• Greek frittata
• Scrambled eggs with tomato sauce and thyme
• Bacon and local sausages (beef, turkey, pork, plant based)
Day 1
Lunch
Salad
• Greek salad (tomatoes, cucumber, onions, peppers, feta, olives, olive oil, oregano)
Starter
• Ntolmadakia (vine leaves stuffed with rice and herbs), Pita bread, Aubergine salad, tzatziki, tirokayteri
Main
• Sea bream with crispy skin, massed avocanto and caramelized onions
Dessert
• Applepie
Dinner
Salad
• Green leaf with chicken salad (lettuce, beetroot, chicken, cottage, hazelnuts, red
peppers dressing)
Starter
• Burrata with cherry tomatoes
Main
• Rib eye beef steak roast vegs
Dessert
• Ice cream, sorbet or seasonal fruits
Day 2
Lunch
Salad
• Shrimp Tabule (shrimp, groats with lettuce, tomatoes, cucumber, sumac, mint, parsley)
Starter
• Anchovy Marinate, Fried Calamari, Fried Mussels, Garlic Walnut dip
Main
• Musaka served in clay (massed aubergine, massed potatoes, ground beef, bechamel),
vegan opinion with mushroom
Dessert
• Banoffee
Dinner
Salad
• Potato salad (boiled potatoes, herbs, capers)
Starter
• Tigania (fried pork with herbs)
Main
• Orzo Beef with Naxo’s Arseniko cheese
Dessert
Orange cake with citrus syrup & ice cream
Day 3
Lunch
Salad
• Blackeye pea salad (peas, cherry tomatoes, cucumber, onion, parsley)
Starter
• Shrimp Saganaki (shrimps tomatoes and feta cheese baked in the oven)
Main
• Black pasta sea bass (cuttlefish pasta with tomatoes, onions, fresh onions, herbs and sea bass fillet)
Dessert
• Baklava
Dinner
Salad
• Blites salad
Starter
• Garlic Bread and Herb Yogurt, Saganaki, Starter Mushrooms with Kavourma and Thyme
Main
• Lamb baked in the oven with herbs and Roast Vegs
Dessert
• Mille-feuille with caramelized puff pastry & vanilla ice cream
Day 4
Lunch
Salad
• Watermelon, Strawberries, Feta Cheese, Basil, Honey, Sesame
Starter
• Prosciutto Bruschetta with Pistachio Pesto
Main
• Gazpacho peas
• Shrimp pasta (anchovy, tomatoes, onion, parsley, garlic, chorizo oil)
Dessert
• Frozen Chocolate and Biscuit roll with Hazelnut and Crème anglaise
Dinner
Salad
• Cherry Tomatoes Pistachio Pesto and Tortillas
Starter
• Veggie souvlaki with mastello cheese
Main
• Orzo risotto seafood with Naxo’s arseniko cheese and crispy leek
Dessert
• Strawberry pavlova with fruit
Day 5
Lunch
Salad
• Beetroot with Yogurt and Walnuts
Starter
• Taramasalata with Botargo
• Aubergine red and white (fried Aubergine with Tomate sauce and Yogurt)
Main
• Octopus Stew with massed sweetpotatoes (Octopus with Vegs and Shallots in the oven)
Dessert
• Lemon pie
Dinner
Salad
• Carrot Salad with Radish and Smoked Trout
Starter
• Shrimp Saganaki (Shrimps Tomatoes and Feta cheese baked in the oven)
Main
• Greek ratatouille (Potatoes, Aubergine, Onions, Tomatoes, Courgette)
Dessert
• Fresh seasonal fruits
Day 6
Lunch
Salad
• Spinach salad (Pine nut, Raisin, Cherry tomatoes, Avocado, Balsamic, Olive oil)
Starter
• Sea bass Ceviche (Quinoa, Seasonal fruits, Avocanto, Wakame)
• Shrimp Tacos (Shrimp, Avocado, Tomato, Basil, Colliander)
Main
• Grilled Fish with Boiled Vegs
Dessert
• Cheese Cake
Dinner
Salad
• Ntakos salad (Carob Rusk, colored Cherry Tomatoes, Onions, Feta Mousse, thyme, olive oil)
Starter
• Mushrooms Napoleon (Baked Mushrooms, Cottage cheese, Thyme)
Main
• Baking tray Kebab (Beef meatballs, Aubergine, Courgette, Tomatoes, Onions Feta cheese)
Dessert
• Cheese Cake
Day 7
Lunch
Salad
• Lentil quinoa (avocanto, cherry tomatoes, fresh onion, chilly peppers, mint, parsley, mastello cheese)
Starter
• Starter Bouyurdi (Feta cheese, Tomatoes, Peppers in the oven)
Main
• Greek bbq (Pork and Chicken skewers, Lamb ribs, Kebab, Gyros, French Fries, Pita Bread, Tzatziki, Ezme)
Dessert
• Rabani (semolina with syrup and pine nuts)
Dinner
Salad
• Tuna salad (tuna, lettuce, fresh onion, corn, sun dried tomatoes, balsamic, olive oil)
Starter
• Fava Bean and Octopus
Main
• Seafood soup
Dessert
• Homemade tartes with crème patisserie & seasonal fruits
Embarkation
Athens
on 2023-06-16
Disembarkation
Athens
on 2023-06-23
Guests
10Cabins
5Crew
3Size / Year Built / Builder
54.0 Ft / 2023 / Lagoon
Catamaran specifications
Beam
29.6 FeetDraft
5.1 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 10Cabin beds
4 Double(s), 1 Twin(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.
