€45,000 - €49,000 / per Week
Summer Base Port: | ATHENS,GREECE |
Summer Operating Area: | Greece |
Winter Base Port: | UPON REQUEST |
Winter Operating Area: | Greece |
Price: €45,000 - €49,000 / Per Week
Length: 89.00 Ft
Guests: 10
Speed: 41 Knots Knots
Cabins: 4
Build year: 2006
Refit year: 2024
Crew: 4
King Cabin: N/A
Queen Cabin: N/A
Double Cabin: 2
Twin Cabin: 2
Rates are : Plus Expenses
The yacht is based in Athens and is available in different ports upon request with relocation fees.
Breakfast
Freshly baked pastries • Seasonal fresh fruit
platters • Greek yogurt • Cheese & ham platter
• Chopped vegetable plate • Fresh juice of the
day • Daily egg specialty (e.g. fried, scrambled,
poached, sunshine eggs or omelet of your
choice) • Greek pie / toast / muffins / pancakes
(varies by day)
Day 1
Lunch: Italian salad with parmesan & vinaigrette
• Truffle risotto • Milanese risotto • Mozzarella
sticks
Dinner: Caprese salad with burrata cheese,
pesto & tomato • Chicken roll stuffed with
peppers & cheese in vegetable sauce • Russian-
style potatoes with dill
Day 2
Lunch: Greek-style meze selection • Fried calamari
• Fried potatoes • Traditional Greek salad
• Saganaki shrimps in tomato sauce with feta
• Grilled octopus
Dinner (Greek-style night): Pork & chicken gyros
• Pita bread • Fried potatoes • Tzatziki • Spicy
cheese dip (tyroka$eri) • Roasted peppers
Day 3
Lunch: Green Greek salad • Fried feta cheese
in puff pastry • Lobster pasta
Dinner (BBQ Night): Lamb ribs grilled over
coals • Beef steak grilled over coals • Grilled
sausages • Charcoal-roasted vegetables
Day 4
Lunch: Tuna salad • Oven-baked salmon with
steamed vegetables • White rice with herbs
Dinner: Greek salad with nuts, breadsticks,
grapes & pomegranate vinaigrette • Authentic
Italian carbonara with guanciale & egg
Day 5
Lunch: Oven-baked Sea bream with herbs
• Green salad with cherry tomatoes & avocado
sauce • Sea bass with lemon & herbs
Dinner: Traditional Greek moussaka • Greek
green salad with yogurt & herbs • Fried pumpkin
meatballs
Day 6
Lunch: Penne pasta with pesto & parmesan
• Chicken fillet with pepper sauce
• Green bruschetta salad
Dinner: Ribeye steak • Mashed potatoes
with herbs • Green salad with crispy prosciutto,
cherry tomatoes & balsamic glaze
Day 7
Lunch: Pork roll stuffed with colorful
peppers, cheese & bacon • Quinoa salad
with lemon & herbs • Black fried rice
Dinner (Burger Night): Gourmet burgers
with ground beef, caramelized onions, tomato,
bacon & cheddar • Herb-seasoned
fried potatoes • Coleslaw salad
Desserts Served throughout the week
Ice cream variety • Baklava • Cheesecake
• Chocolate pie • Loukoumades (Greek
honey puffs with cinnamon)
10 guests in 1 Master Suite, 1 VIP and 2 Twin Cabins with one extra bunk bed in each cabin (ideal for children), all with en-suite facilities
Mini bar in Master Suite
Adjustable electric beds in Master & VIP suites
#Pax:10
Draft:1.65
Cabin Configuration:2Double(s), 2Twin(s), 2Pullman(s)
Wash Basins:0
TP in Heads:
A/C:Full
Cruising Speed:33 Knots
Length:27.42 Metres
Make:Pershing
Showers:0
Heads:5
Helipad:No
Max Speed:41 Knots
Beam:6.23
# Cabins:4
Tubs:0
Elec. Heads:0
Jacuzzi:
Year Built:2006
Dinghy hp:40
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
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:No
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:
Fishing Gear:No
Fishing Permit :
Sea Bobs:Yes
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