Overview

⮞ Guests (8)

⮞ Length (90.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (1)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Kohler 2 X 25 KvA)

⮞ Year Buillt (2008)

Accomodations

⮞ One master cabin, One VIP cabin and two twin cabins all with private facilities.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens

Specification

Price Details

⮞ Rates High Season (June 15th till September 15th) EURO 45.000 /week + all exp Low Season (rest months) EURO 40.000/week + all exp + APA 40% + 6,5% VAT Free WiFi If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption.

Crew Profile

Captain: Lyubomir Stoyanov
Born in Bulgaria in 1975, Captain Lyubomir has been an integral part of the yachting industry since 2009. His journey commenced as a personal assistant and translator for the owner of a 90-meter private yacht, navigating the Mediterranean, Thailand, Maldives, and French Polynesia. It was during this time that he discovered his true calling—to become a sailor. With each role, Captain Lyubomir accumulated valuable sailing experience, leading to the attainment of his RYA/MCA Yacht Master Offshore with a full Commercial endorsement. People-oriented, reliable, sociable, and focused on technical details without unnecessary fuss, he brings a wealth of professionalism to his wide-ranging positions on board. His exceptional organizational skills render his yacht highly effective for chartering. Fluent in Bulgarian, English, Russian, and German, Captain Lyubomir is dedicated to ensuring a seamless and enjoyable experience for his guests on board.

Chef: Hristo Nishev
Hristo, originally from Bulgaria, transitioned from engineering to pursue his passion for culinary arts, graduating with honors in 2008 before immersing himself in the world of cooking. With a diverse culinary background gained from working in restaurants across Plovdiv, attending specialized courses at Protur 95 and the French Masters, he has developed a keen expertise in crafting spectacular dishes. Hristo's repertoire extends to various cultural cuisines, and he particularly enjoys organizing themed dinners that celebrate Greek, Spanish, and Italian flavors. He values the importance of pairing fine drinks with his culinary creations and cherishes the ability of these meals to enhance moments of togetherness among family and friends. Eager to contribute his skills to creating unforgettable charter experiences, Hristo is excited to join the team on Star Link. Beyond his culinary pursuits, he finds solace in cycling. He is fluent in Bulgarian and English.
Ex-yacht: Astoria


Chief Stewardess: Ciara Hill
Ciara Hill, a 21-year-old dedicated and hardworking chief stewardess, consistently exceeds expectations in her role. With a robust work ethic and a strong drive for success, she approaches each task with enthusiasm and determination. Eager to take on new challenges and opportunities for growth, Ciara invests the necessary effort and time to excel in her responsibilities. Her ability to quickly adapt and absorb new information sets her apart, highlighting her commitment to professional excellence.

Having completed The Super Yacht Training Academy (SYTA) in Cape Town, Ciara has been working in the charter industry for the past four years. Her responsibilities include silver service, preparation of all drinks and beverages, and cabin service. Additionally, Ciara is an advanced rescue diver, reflecting her diverse skill set and passion for the maritime environment.

Beyond her professional duties, Ciara has a range of interests including deep-sea diving, music and DJ'ing, traveling, snowboarding, and skiing. As a chief stewardess aboard a private or charter yacht, Ciara envisions herself as a beacon of professionalism, contributing positively to the onboard experience for both crew and guests alike.


Engineer: Irena Vatsadze
Born in Russia in 1987, Irena ventured to Greece with her family in 1997. Since 2010, she has been an integral part of the tourist industry, showcasing her versatility in roles such as cook, receptionist, travel consultant, and ground flight attendant. Irena's diverse experiences have equipped her with extensive knowledge in customer care, professionalism, organization, and communication skills. Known for her strong work ethic, responsibility, proactiveness, teamwork, and time efficiency, Irena brings a wealth of dedication to her role as a stewardess. Fluent in Greek, English, and Russian, she ensures seamless communication on board. In her leisure time, Irena enjoys engaging in sports and exploring new travel destinations.


Deckhand: Nikola Lisichkov
Nikola, born in 1995, brings a wealth of experience and a strong work ethic to the deckhand role aboard Starlink. Motivated, flexible, and dynamic, Nikola thrives in environments demanding long hours and high standards of service. Having honed his skills on various yachts since 2021, Nikola is adept at collaborating with multinational crews and attending to high-end guests' needs, including children. As a team player and fast learner, he is eager to continuously enhance his capabilities in order to elevate his contributions to the team aboard Starlink and to provide the best charter experience to his guests.

Sample Menu

Day 1

Welcome drink: Champagne with strawberries dipped in milk chocolate
Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.
Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Lunch

Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
Salmon fillet served with homemade pea puree and hollandaise sauce
Lemon sorbet

Dinner

Classic Greek salad with marinated oregano and olive oil feta cheese and olives
Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced with BBQ sauce,
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, ??assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Wellington beef tenderloin
Mascarpone cream with melon jam

Day 2

Breakfast

Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese and more.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch
Tomatoes with homemade kopuulo, cottage cheese, and olive paste
Goose liver served with blueberry sauce and bruschettas
Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
Tiramisu

Dinner
Shopska salad
Octopus with olives, fresh onions and concasse tomatoes
Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
Crème brule with white chocolate and fresh raspberries

Day 3

Breakfast

Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Tomato tartare with mozzarella and basil pesto
Fish Soup
Turkey roll with stewed spinach and cheese
Seasonal fruit

Dinner

Mixed green salads, with cucumber, dried tomatoes and walnuts
Tuna tartare
Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
Chocolate souffle with a scoop of ice cream

Day 4

Breakfast

Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Tomatoes with roasted herbal cheese drizzled with pesto cream
Mix of selected fresh BBQ meats from the local butcher's shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables
Lemon cheesecake

Dinner

Caesar salad with crispy squid
Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce
Crispy white fish served with sauteed potatoes and tartar sauce
Chocolate mousse with fresh strawberries

Day 5

Breakfast

Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Mixed green salads with roasted goat cheese, strawberries and mix seeds
Cold summer zucchini soup sprinkled with fresh cheese
Schnitzels from pork bon fillet served with french fries
White cake with sliced almonds

Dinner

Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow's cheese
Smoked marinated eel served with herbal butter and freshly baked bread
Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce
Mascarpone cream with fresh fruit

Day 6

Breakfast

Banana pancakes made with oatmeal
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Fish soup with salmon balls, shrimp and sea
Paella with seafood
Nutella cake

Dinner

Mix green salads with cucumber, fresh onion, radish and boiled egg
Stuffed mushrooms with
Spicy beef meatballs on BBQ with homemade lutenists
Cheesecake with blueberries

Day 7

Breakfast

French croissants with butter
Plateau of sausages and cheeses, Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice

Lunch

Burrata salad
Greek moussaka
Caprese chicken with tomato, fresh mozzarella and basil pesto
Strawberry Tart

Dinner

Tabbouleh salad, prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.
Avocado stuffed with shrimp and crab rolls
Pork roll with mushrooms and cream sauce
Lindt chocolate cake