Omnia Yacht Charter Catamaran
About
S/Cat Omnia, Lagoon 46, was built in 2020! She can accommodate 8 guests in 4 cabins. Crew of two in different compartments. Omnia combines comfort and luxury. Fully air conditioned , with a generator. Also a water maker availiable, Cigars Humidor, Wine Refrigerator, USB sockets in cabins,Inverter 2000W, WiFi on board, TV, Audio system,Dishwasher, Nespresso cofee machine,2 x large drawer refrigerators and freezer, Toaster, Electric kettle and full deluxe kitchenware equipment. Charter S/Cat Omnia for an unforgettable holiday around Greece!
Guests
8Cabins
4Crew
2Size / Year Built / Builder
46.0 Ft / 2020 / Lagoon
Accommodations
8 guests in 4 cabins, Skippers and host cook in seperate compartments
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €10,750 | €13,850 |
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
LAMPROS
Skipper
Lampros was born and raised in Patras. He is a very enthusiastic and experienced captain, born in 1986, and his sailing career spans thousand of sailing miles in the Greek seas and the Mediterranean. His participation in various major sailing championships has equipped him with a lot of experience and discipline required in this type of work, while he holds a Yacht Master Offshore RYA / MCA license.
Lampros has worked on superyachts for many years and has sailed in all the waters of Greece and most part of the Mediterranean. He knows very well how to provide a five-star service to his clients and that compromise in not an option.
Lampros is fluent in English and his mother tongue is Greek.
In his free time Lampros is ether on top of a mountain skiing or else in the sea winsurfing or taking part in sailing competitions
VASILIKI (VASSIA)
Cook/Host
Vassia is an experienced cook with a diverse background and a passion for hospitality. Growing up in Rafina , a small port of Attica , has given her a deep appreciation for the sea and love for traditional Greek cuisine. With her extensive experience in restaurant kitchens and 5 star hotels , Vassia has likely honed her culinary skills and developed a keen understanding of flavor profiles and techniques. Her dedication to achieving the perfect taste result, showcases her commitment to providing a memorable dining experience for her guests.
She is willing to cater to the preferences and dietary restrictions of her guests ensuring that everyone is satisfied. Her hospitable nature is evident in her desire to help her guests have a pleasant trip. She offers a warm and welcome environment and goes above and beyond to ensure that her guests have a memorable stay. Overall, Vassia's combination of culinary expertise , love for the sea, adaptability and hospitality makes her a valuable asset in the hospitality industry. Her dedication to providing the perfect taste and creating an enjoyable experience for the charterers sets her apart as a true professional.
Menu
BREAKFAST
Tea / Coffee / Juice / Milk /Fresh bread and toasts / Cake / Pancake Greek yogurt / Jams / Honey / Cereals / Eggs (all types) / Cheese and cold cuts Fresh fruits / Porridge
STARTERS
• Fresh fish ceviche with ginger orange fillet and paprika
• Traditional tzatziki dip
• Traditional dip mousse with fish eggs (Taramas)
• Traditional spicy local cheese sauce with jalapeno peppers and yogurt
• Fresh fish tartar with avocado mango cucumber and homemade truffle vinaigrette sauce
• Fried potato chips
• Meatballs
• Fried feta cheese with honey ouzo and sesame seeds
• Deep-fried oyster mushrooms with tartar sauce
• Homemade cheese pie
• Guacamole (avocado parsley tomato garlic)
SALADS
• Pliguri salad with cucumber tomato spearmint parsley and lemon
• Greek salad with tomato peppers cucumber onion feta cheese and oregano
• Coleslaw salad with cabbage carrots apple mayo and onion
• Crouton pomegranate Parmesan green salad with sweet vinaigrette
• Cherry tomatoes with thin-sliced onions capers and local soft sour cheese
• Rocket spinach lentil sundried tomato and baby shrimp salad
• Green vinaigrette salad with avocado
LUNCH
• Fresh fish in the oven with crunchy potatoes and caramelized onions served with lemon sauce or homemade mayo
• Pasta alla marinara (tomato sauce with basil)
• Home made Angus beef burgers
• Risotto with wild mushroom mix and truffle oil
• Handmade tartiguas style wraps with vegetables Philadelphia basil,scrambled eggs, and mortadella
• Fresh shrimps with tomato sauce and pasta
• Greek beef stew with tomatoes and onions served with rice
DINNER
• Lamb slow-cooked in the oven with potatoes and fresh Greek herbs
• Squid with ouzo sauce and pasta or potatoes
• Chicken with mushroom sauce and potato creamy puree
• Gemista (stuffed vegetables with rice herb mix and pine kernels)
• Beef steaks with mashed potatoes
• Mousaka traditional Greek dish with eggplant potato zucchini minced beef and béchamel cream sauce
• Briam fresh Greek in-season veggies in the oven with herbs
• Traditional Grouper fish soup
DESERTS
• Apple pie upside down with vanilla ice cream
• Panna cotta with homemade passion fruit sauce
• Lemon and lime tart
• Fruit mix jelly
Guests
8Cabins
4Crew
2Size / Year Built / Builder
46.0 Ft / 2020 / Lagoon
Catamaran specifications
Beam
26.00 FeetDraft
4.50 FeetType
CatamaranSpeed
Cruising Speed 7, Max Speed 9Cabin beds
4 Queen(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.
