Guests
10Cabins
5Crew
3Size / Year Built / Builder
65.0 Ft / 2011 / Fountaine-Pajot
About
The sailing catamaran WORLD'S END will bring you to the most beautiful places in the Mediterranean while traveling in all comfort and privacy. Guided by his crew you will yourself discover the magnificent islands, nature and culture. The itinerary, activities and the menu will be based on your input and preferences to guarantee you and your guests will have a unique experience to cherish long after. This sailing yacht catamaran WORLD'S END was built to highest industry standards to guarantee your safety and comfort under all circumstances.
Accommodations
WORLD'S END can accommodate 10 guests in 5 cabins. The Master cabin has a double bed, shower and electric toilet. 3 Guest cabins have a double bed, shower and electric toilet. A Guest cabin has a twin bed, shower and electric toilet.
WORLD'S END is fully air conditioned through out. WORLD'S END�s crew has a separate heads and shower. Guests are not allowed to bring pets onboard.
Amenities
Onboard Entertainment
Water Entertainment
2 X Seabobs F5 (2016)
Adult water ski
Adult mono ski
Children water ski
2 X 2 seater Kayak
tubes
snorkelling equipment
Wakeboard
2 x SUP
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €19,000 | €27,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note
that
premium rates may be attached 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: Thanos Kourtelis
Coming from a family of sailors, he was growing up sailing with his Dad's boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding of engines, maintenance, and yachts in general. Throughout the years as skipper, he has sailed the Mediterranean extensively, has crossed the Atlantic, and knows the Aegean Sea like the back of his hand. He is responsible, hard-working, and with his good-natured attitude, he wins his guests the moment they step onboard. He is very capable as a skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time, he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.
Chef: Constantinos Constantis
Constantinos is an energetic and ambitious, young chef with big dreams! After finishing chef school in 2008, he is constantly on the way up the career ladder. Starting off as a trainee he ended up working as an executive chef in well-known 4 and 5-star hotels before joining the yachting industry. He has excellent communication and management skills, organizes his kitchen and staff in an efficient way, and is very conscious of food hygiene rules. He loves to create new dishes with imagination, speed, and to the specific needs of his customers. He is adaptable, pleasant to have onboard, and hard-working. He speaks Greek and English.
Deckhand / Stewardess: Lia Mari
Lia holds is a new addition to World’s End. She is an outgoing individual and makes sure her guests are always with a full glass in hand and not lifting a finger on their holidays!
She holds both a sailing and powerboat license and a certificate from the ERC on Basic Life Support. She has worked on various yachts over the years and is a great addition to the team.
Extremely organized…makes awesome coffee and has completed also bartending seminars, so make sure you try one of her amazing cocktails. She has excellent guest relations skills. She has also been part of the Hellenic Rescue Team and is experienced both in First Aid, rescue at sea and mountain.
Languages: Greek (Fluent), English (Fluent), Russian (Intermediate)
Menu
Breakfast
Variety of teas and coffees, fresh juices, smoothies, milk (different types), bread and toasts, Greek yogurt, cereals, fresh fruits, fruit salad honey, local jams, tahini and other spreads. Variety of cheese and cold cuts. Eggs all types, bacon, sausages ,vegetables, salads , pancakes, crepes, croissant different types, cakes, muffins ,pies.
DAY 1
LUNCH
Greek Salad
Vegetable and Halloumi Millefeuille
Lamb chops with Hasselback potatoes and mustard sauce
DINNER
Melon soup with spearmint and prosciutto
Mixed leaves salad with pear, nuts and aromatic balsamic vinaigrette
Seabass with Jerusalem artichoke puree and tomato coulis
DAY 2
LUNCH
Traditional Dakos salad
Feta cheese ‘fingers’ with apple chutney
Pastichio (pasta, minced meat, béchamel sauce)
DINNER
Rocket salad with dried tomatoes and pesto sauce
Octopus carpaccio with caramelized onion, capers, and fava from Santorini
Sea bream with spinach rice, herbs and lemon sauce
DAY 3
LUNCH
Salad with lettuce, carrots, cherry tomatoes and anthotiro cheese
Mushroom Ravioli with feta sauce and truffle oil
Traditional ‘Yemista”
(variety of vegetables stuffed with rice, herbs, vegetables)
DINNER
Beetroot salad with walnuts and yoghurt sauce
Vegetable Risotto
Beef Picanha with sweet potatoes puree and red wine sauce
DAY 4
LUNCH
Garden salad with vegetables, rusk and raspberry vinaigrette
Arancini balls with yoghurt sauce and parsley oil
Beef fillet with parsnip puree, asparagus and sauce Allemande
Dinner
Salmon roll stuffed with Philadelphia cheese
Nicoise salad
Grilled Salmon with baby carrots, chicory and lemongrass scented sauce
DAY 5
LUNCH
Avocado with shrimps and cocktail sauce
Mixed leaves salad with pomegranate and passion fruit vinaigrette
Octopus cooked in wine served with pasta kritharaki
DINNER
Cooked cabbage salad with sausage and herbed mayonnaise
Spinach ravioli with tomato sauce
Pork roll stuffed with bacon, cheese served with peas and carrots puree and lemon oil sauce
DAY 6
LUNCH
Quinoa salad with carrots, corn, mint, walnuts and strawberry vinaigrette
Vegetable tart with gorgonzola mousse
Ossobuco with tagliattelle
Dinner
Caprese salad with basil and tomato textures
Hummus with onion pearls and crispy tortilla
Grilled Chicken served with warm chickpeas salad and grape sauce
DAY 7
LUNCH
Spring rolls stuffed with vegetables
Noodle salad with vegetables, sesame and chilli sauce
Tuna with basmati rice and soy scented sauce
DINNER
Salad Mix
Greek meat festival
(meat,pitta bread,tzatziki sauce etc.)
DESSERTS
Cheesecake, Fruit platter, Traditional Greek desserts, Brownies, Banana cake, Chocolate soufflé,
Ice Cream , Tiramisu, Vanilla or chocolate mousse with fruits, Orange pie, walnut pie
*If you have a food allergy or a special dietary requirement please inform the Chef.
*All kinds of Greek traditional plates can be cooked
*Fresh fish from local fishermen depends on the weather and the catch
Guests
10Cabins
5Crew
3Size / Year Built / Builder
65.0 Ft / 2011 / Fountaine-Pajot
Catamaran specifications
Beam
31.1 FeetDraft
4.2 FeetType
CatamaranRefit
2016/2020Speed
Cruising Speed 9, Max Speed 11Cabin beds
1 King(s), 3 Queen(s), 1 Twin(s)Layout
Select currency
- USD
- EUR
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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