€22,000 - €30,500 / per Week
Summer Base Port: | Athens |
Summer Operating Area: | Greece |
Winter Base Port: | Athens |
Winter Operating Area: | Greece |
Price: €22,000 - €30,500 / Per Week
Length: 54.00 Ft
Guests: 8
Speed: 10 Knots
Cabins: 4
Build year: 2024
Refit year: N/A
Crew: 3
King Cabin: N/A
Queen Cabin: 4
Double Cabin: N/A
Twin Cabin: N/A
Rates are : Plus Expenses
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
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Captain
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Chef
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
Stewardess/Hostess
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
Breakfast
1. Top quality blends Teas and Coffees
2. Smoothies – fruit and vegetable / vegan GF
3. Baked goods
-cheese pie
-spinach and cheese pie
-butter croissant
4. American pancakes – garnished as desired
5. Eggs – omelette, scrambled, fried, boiled, poached GF
6. Cereals
7. Different types of cheeseplatter GF
8. Meat platter GF
9. Additives GF
-jams and liquid chocolate
-guacamole / vegan
-fresh milk
-yogurt
-nut milk / vegan
-oat milk / vegan
10. Fresh seasonal fruits / vegan GF
Salads
1. Quinoa tabbouleh / vegan GF
2. Fresh salad mix with avocado, shrimp and pomegranate GF
3. Arugula salad with avocado, mango, pine nuts, citrus-pomegranate vinaigrette / vegan GF
4. Greek salad Horiatiki GF
5. Cherry tomato salad with parsley pesto and ricotta mousse GF
6. Baby spinach, strawberry and burrata cheese salad GF
7. Dakos (original Greek recipe)
Starters
1. French goat cheese with fresh salads, sliced almonds and fig jam GF
2. Grilled octopus on noodles with mango-lime sauce GF
3. Mussels Marinara (or optional) GF
4. Cauliflower steak with hummus and pomegranate / vegan GF
5. Baked Brie cheese with honey, pistachios, cognac, thyme GF
6. Sweet potato and spinach burgers with chia and chives / vegan GF
7. Tuna tartare GF
Main courses
1. Saffron rice with vegetables and seafood GF
2. Linguini Vongole
3. Pappardelle with shrimp, coconut cream, oyster sauce and pomegranate
4. Rockbass fish chops with ratatouille and walnut-garlic pesto GF
5. Ribeye steak with Jou sauce and glazed vegetables GF
6. Sea bream fillet with artichoke and butter-lemon sauce GF
7. Chicken roll with prosciutto, melted cheese and dried apricots, garnished with zucchini and
carrot tagliatelle marinated in sesame oil and lime GF
8. Chicken with kimchi and vegetables GF
9. Pork tenderloin, carrot - sweet potato mousse, grilled asparagus in prosciutto and Jou sauce
GF
10. Veal meatballs in tomato sauce with roasted potatoes with rosemary GF
11. Duck magret with mango sauce GF
12. French Rack of lamb with chickpeas, spinach and wild mushrooms GF
13. Catch of the day - baked fish according to the season GF
Desserts
1. Homemade french nougat ice cream GF
2. Vegan chocolate mousse GF
3. Kadaif with sour cream
4. Carrots, oats, and dried fruits desert with sour cream and orange jam
4 double cabins, all with private facilities.
#Pax:8
Draft:5.3
Cabin Configuration:4Queen(s)
Wash Basins:4
TP in Heads:
A/C:Full
Cruising Speed:8
Length:54.4 Feet
Make:Lagoon
Showers:4
Heads:0
Helipad:No
Max Speed:10
Beam:29.6
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2024
Dinghy hp:Honda 60 HP
Sea Scooters:Yes
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:0
SU Paddle Boards:2
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:5
Water Skis Adult:Yes
Kneeboard:0
Tube:0
Kayaks 1 Pax:0
Floating Mats:0
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:Yes
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:Yes
Highfield Tender- Engine Honda 60 HP
SUP (2)
Seabob (2)
Sea Scooter (2)
Waterski - Adults (1)
Waterski - Kids (1)
Fishing Gear
Snorkeling Gear
Board games: UNO, cards
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.