Explorion Yacht Charter Catamaran
About
Every boat name has a story - Explorion's Story comes from Greek Mythology; Orion, son of Poseidon, is a Greek mythological hunter, who gave his name to the Orion constellation. Explorers have navigated for millennia using this constellation. Explorion is about chasing your dreams and exploring the Greek islands with your trusted crew. Explorion is a well appointed 4 stateroom vessels with a King master stateroom and 3 Queens guest cabins - all with en-suite amenities. There are multiple relaxing, dining and entertaining areas to please even the most discerning client. Explorion's three person crew adds to the local experience of Greece with local crew to complete your Greek immersive experience. Explorion provides the volume of space equivalent to a yacht well over 70ft. The vessel bodes exceptional fuel efficiency thanks to its unique and technological advanced hull design. Enjoy comfortable cruising speeds exploring the Greek Islands without excessive fuel consumption.Crew have separate cabins and amenities.
Guests
8Cabins
4Crew
3Size / Year Built / Builder
54.0 Ft / 2023 / Aquila
Accommodations
Accommodations are contemporary style with full amenities en-suite bathroom, individual AC regulator, TV, Fan, 220v and USB charging, work space, storage inclusive of 3/4 hanging closet with numerous drawers.
Amenities
Onboard Entertainment
Explorion is being offered as part of Endless Blue's wellness journeys consisting of customized wellness packages with on board practitioners in the fields of Yoga, QiGong, Meditation, Massage and more. Ask agent for more details and pricing
Water Entertainment
Generator Kohler
Cummins 550hp engines
Solar Panels
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €21,000 | €29,500 |
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 Konstantinos Perdikaris
Captain Konstantinos was born in Greece in 1993. He holds an open sea sailing license (advanced) HYCA 2018, a coastal rescue degree, a pool lifeguard degree, a river rescue certification, and his freediving up to 8 meters. Since 2015 he has worked as a deckhand and then as a skipper for many charter companies in Greece. He has very good experience sailing in the Aegean, Saronic Gulf, Sporades, and Ionian Seas. Konstantinos is eager to welcome his guests to beautiful Greece and show them the stunning islands. In his free time, he enjoys hiking, snowboarding, CrossFit, chess, and traveling. Konstantinos speaks English and Greek.
Chef Athanasiades Isaac
Chef Isaac was born in 1983. Graduated from culinary school in 2011. His flexibility and friendliness immediately make everyone on board feel welcome. He is an ambitious cook with up to 12 years in dynamic, busy, and demanding culinary environments in Cretan hotels, luxury Catamarans, and fine-dining restaurants. He is looking forward to a wonderful summer and welcomes the guests to EXPLORION to create a memorable vacation on beautiful Greek islands. He is fluent in Greek and English.
Deckhand Paris Kairis
Paris was born in Greece in 1987. He has excellent organizational and communication skills and possesses strong critical thinking. Back in 2013, he decided to work on day cruises in Santorini, and then join luxury private yachts as a Steward. He has a speedboat driver's license. Paris is a very adaptable and fun person who guarantees his guests an unforgettable sailing trip since loves to entertain and understand different cultures and personalities! He likes sailing, traveling, and professional photography.
Menu
BREAKFAST
Fresh fruits and local cheese
Eggs in various ways
Bacon
Greek yogurt and traditional pies
Variety of coffees
Croque madame
Avocado toast
Croissant and pancakes
Cereals
SALADS
Greek salad with tomato,cucumber,feta,olives,onion and green pepper
Quinoa salad with fresh mango, raisins,red pepper,lime zest, chili flakes and cucumber
Purple cabbage, fresh pineapple, bell pepper, shrimps and extra virgin olive oil
Green salad with caramelized manouri,apple,cranberries ,sesame seeds and carob syrup
Baby spinach,fresh onion,feta,poached egg and leek chips
Lentils salad with avocado, carrots and ginger-lime dressing,
APPETIZERS
"Saganaki" fried graviera cheese with walnut crust and thyme honey
Marinated eggplant rolls with feta, sage and grape syrup
Sauteed mushrooms with garlic,cognac and thyme served with roquefort fondue
Tarama mousse on carob bread with baby shrimps
Tuna ceviche with lime avocado and cucumber
Stir fry chicken with spicy dried apricot sauce
Red mullets with garlic, white balsamic vinegar and rosemary
Fried tomato balls with tzatziki
Salty tart with summer veggies ,feta,mint and bechamel sauce
MAIN DISH
White grouper slow cooker in salt crust
Osso buco with black garlic sauce and celery root puree
Octopus cooked in red wine with fava beans and caramelized onions
Lamb leg stuffed with haloumi and warped in vine leaves
Fresh ravioli served with lobster ,tomato confit and basil
Rooster cooked in grape syrup served with black rice
Tuna steak with roasted baby potatoes and fennel- orange salad
Stuffed squid with carrot ginger puree and lemon sauce
DESSERT
Chocolate souffle stuffed with peanut butter served with ice cream
"Halva" with almonds and raisins
Fig cheesecake
Double chocolate tart on a hazelnut base
Greek Walnut Pie with vanilla ice cream
"Kataifi" served with custard cream and cinnamon sauce
Baklava
Brownies with white chocolate mousse and caramelized nuts
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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