€55,000 - €75,000 / per Week
Summer Base Port: | NEA PERAMOS |
Summer Operating Area: | Greece |
Winter Base Port: | N/A |
Winter Operating Area: | Greece |
Price: €55,000 - €75,000 / Per Week
Length: 80.00 Ft
Guests: 8
Speed: 11 Knots
Cabins: 4
Build year: 2020
Refit year: N/A
Crew: 5
King Cabin: N/A
Queen Cabin: 3
Double Cabin: N/A
Twin Cabin: 1
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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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
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Chief Stewardess
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Stewardess
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.
Deckhand 2
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
Vegetable & cheese-filled egg muffins.
Caramelized apple Belgian waffles with Chantilly cream & freshly grated nutmeg
Country-styled personalized omelet filled with your favorite ingredients.
Classic eggs Benedict: freshly baked English muffin, poached eggs, baby spinach, Avocado, bacon, topped with Hollandaise sauce.
(daily: fresh fruit platter, croissants, warm breads, juices, coffees, Greek yogurt, home-made granola and bacon… lots of bacon)
Appetizers
Baked salmon sushi cups.
Truffle mushroom and goat's cheese crostini.
Fried rice paper filled with smoked salmon and cream cheese.
Sweet potato chips served with beetroot hummus and chia seeds.
Pesto and ricotta bruschetta.
Lunch
Sesame ginger tuna tartare on a bed of cucumber, cilantro & lime served with an edamame salad & fresh bread.
Greek souvlaki kebabs served with grilled zucchini and spanakopita.
Pad Thai with sauteed chicken, shrimp fresh veggies, bean sprouts, cilantro, roasted peanuts & fresh lime.
Spicy lamb meatballs, served with dolmades and a Greek salad.
Butterflied garlic lemon lobster with a fresh Mediterranean pasta salad and crusty homemade rolls.
Apres Lunch
Homemade sorbet duo- mango, coconut, and raspberry mint.
Watermelon in honey syrup with cinnamon yoghurt
Homemade ice cream with fresh strawberries.
Key lime pie, served with meringue and lime slices.
Starters
Candied pecan, raspberries, arugula, and goat cheese salad.
Salmon ceviche with mango & coconut salad, served with nori crisps.
Caprese salad with balsamic glaze, fresh local basil, and roasted pine nuts.
Ultra-fresh beef carpaccio, garnished with arugula and drizzled with vinaigrette.
Baked brie and cranberry relish puff pastry squares.
Dinner
Lamb & eggplant moussaka served with a Greek salad, warm pita, and Tzatziki.
Baked sweet salmon served with wasabi mashed potato and garlic butter asparagus.
Authentic orzo combines fresh mussels with ouzo liquor and plenty of herbs and spices.
Thai basil chicken curry with fresh local basil, red curry, chicken, shrimp, fresh peppers, and coconut milk, served with aromatic rice.
Greek traditional pasta beef casserole (‘Giouvetsi’) with roasted vegetable melody.
Sea bass en papillote, crispy shrimp in kataifi crust flamed with squid ink, salad octopus.
Deserts
Traditional sweet baklava . phyllo dough filled with chopped pistachios and honey.
Chocolate brownies served with a trio of ice cream and cream.
Greek milk custard tart served on a filo pastry base and drizzled with orange syrup.
Karydopita (spiced walnut cake ) served with vanilla ice cream.
Tiramisu
Featuring 4 very Luxurious cabins with TV , accommodating 8 guests
1 Master Cabin en-suite
2 VIP Cabin en-suite
1 Twin Cabin en-suite
#Pax:8
Draft:13.4
Cabin Configuration:3Queen(s), 1Twin(s)
Wash Basins:0
TP in Heads:
A/C:Full
Cruising Speed:8
Length:80 Feet
Make:Sunreef Yachts
Showers:0
Heads:0
Helipad:No
Max Speed:11
Beam:37.10
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2020
Dinghy hp:110
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Stern Hydraulic
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:7
Water Skis Adult:Yes
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:0
Floating Mats:No
Beach Games:0
Rods:1
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:Yes
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:Yes
Castoldi Jet 16 ft Tender (8 pax)
Seabob (2)
Flightscooter (2)
Fishing gear
Wakeboard (1)
SUP (2)
Inflatable for Kids (1)
Waterski (2, for adults and for children)
Snorkeling equipment
Board games: Catan, chess, snakes and ladders, cards against humanity, exploding kittens and many more
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.