€14,000 - €21,000 / per Week
Summer Base Port: | Alimos Marina, Athens, Greece |
Summer Operating Area: | Greece |
Winter Base Port: | Alimos Marina, Athens, Greece |
Winter Operating Area: | Greece |
Price: €14,000 - €21,000 / Per Week
Length: 52.00 Ft
Guests: 12
Speed: 9 Knots
Cabins: 6
Build year: 2017
Refit year: 2022
Crew: 2
King Cabin: N/A
Queen Cabin: 4
Double Cabin: 1
Twin Cabin: 1
Rates are : Plus Expenses
N/A
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Captain
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Cook/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
Coffee – Tea – Fresh Orange Juice
Seasonal Fresh Fruit Platter
Cereals – Yogurt with Honey
Bacon and Eggs (Scrambled/Cooked/Fried) - Greek Omelet
Croissant – Toast – Fresh traditional homemade Pies
Pancakes – “Kalitsounia” (small cheese pastry from Crete)
Preserves and Spreads
Assorted Cheeses and Cold Cuts Platter
Appetizers
Chilled leek and avocado soup
Fish pie a la grecque
“Souvlaki” with fig gorgonzola and prosciutto
“Mastelo saganaki” cheese from Chios with mastic liqueur and lime
Stuffed wontons with goat cheese red pepper, rosemary and honey
Lunch
Stuffed vegetables, variety of vegetables stuffed with a special mix of rice/spices & herbs
Jewfish marinated with beetroot served on sauté spinach
Suckling lamp with plums (traditional recipe from Epirus)
Baked Sea Bass with lemon couscous
Stuffed squid with Cypriot halloumi cheese served on mashed Jerusalem artichoke
Chicken filet in Vinsanto wine sauce and tangerine, served on aromatic rice with dry nuts
Dinner
Baked lamb shank served on mashed eggplant with sesame paste sauce
Greek Mousaka with Greek salad
Grilled filet with tomato tartar served with French fries
Fresh lobster/prawns spaghetti on fresh tomato sauce garlic and wine
Grilled chicken marinated with whisky and honey in Hellenic yogurt sauce, served with sautéed baby potatoes
Dessert
Mascarpone and verbena semifreddo
Poached apricots with crème anglaise/ Chocolate soufflé
Crunchy strawberries crumble / Ginger chocolate cheese cake
Yoghurt with Honey and walnuts
Fresh Fruit Cobbler
Chocolate Pie
Coffee – Tea
4 Double Cabins with Queen size beds (160cm x 205cm)
1 Double Cabin with double bed (150cm x 205cm)
1 Twin Cabin with lower and upper bunk beds (90cm x 205cm)
All cabins with en-suite facilities.
#Pax:12
Draft:1.50
Cabin Configuration:4Queen(s), 1Double(s), 1Twin(s)
Wash Basins:6
TP in Heads:
A/C:Full
Cruising Speed:8
Length:15.9 Metres
Make:Lagoon
Showers:6
Heads:6
Helipad:No
Max Speed:9
Beam:8.60
# Cabins:6
Tubs:0
Elec. Heads:6
Jacuzzi:
Year Built:2017
Dinghy hp:40
Sea Scooters:No
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:
Water Skis Adult:0
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:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:
Fishing Gear:0
Fishing Permit :
Sea Bobs:Yes