Overview

⮞ Guests (12)

⮞ Length (116.00 Ft)

⮞ Type (Power)

⮞ Cabins (6)

⮞ King Beds (1)

⮞ Queen Beds (3)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2004)

Accomodations

⮞ 12 guests in 6cabinsall with en-suite facilities.

SIZE OF BEDS:
MASTER: King size / VIP 1: Queen size / VIP 2: : Queen size plus one Pullman ( Full convertible ) / VIP 3 : : Queen size plus one Pullman ( Full convertible )
TWIN 1: 2 Single beds ( Full convertible to double with King size bed) plus one Pullman / TWIN 2 : With two Pullman beds plus private bathroom .
-CONVERTIBLE CABINS: 3
-SIZE OF CONVERTIBLE BED : Queen size
-HEIGHT OF CABINS: 2.10

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Specification

Price Details

⮞ July/August : 85.000 EUR per week Low Season: 75.000 EUR per week Plus : Applicable VAT at the time of charter, currently 12%  VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Crew Profile

CAPTAIN
STELIOS BOUKAS
He holds a Class A Diploma. He had so far a successful career in charter yachting for a numbers of years. A highly motivated individual, with excellent interpersonal skills. Trustworthy, hard working, team player and with great attention to detail and priority on safety. A kind person with excellent manners, will be your best host for memorable vacations while discovering the most unique destinations and hidden beauties.

ENGINEER
CHRIS PAPADIMITRIOU
Chris Papadimitriou, a Class A Engineer fluent in English, has extensive experience in yachting and marine engineering. A graduate of the Mercantile Marine Academy of Aspropyrgos, he has served on notable yachts like M/Y Karma, M/Y Duke, and M/Y Hokulani, excelling in maintenance, operations, and safety. With updated STCW certifications and expertise in tanker safety, lifesaving, and fire-fighting, Chris is a skilled and dependable professional in the maritime industry.


CHEF
NIKOS PETOURIS
Chef Nikos is a highly skilled and versatile culinary professional born on April 18, 1986, with a dynamic career spanning over two decades in Greece and abroad. He is a graduate of the LE MONDE Institute with a diploma in Culinary Arts (2006–2008. Fluent in English and with working knowledge of French, he combines strong communication skills with deep culinary expertise. His professional journey includes key leadership roles such as Head Chef at Paros Land Hotel (most recently in 2024, and in multiple previous seasons), Sous Chef at Summer Senses Hotel in Paros, and Head Chef at Nightjar Restaurant in Lusaka, Zambia, where he focused on ethnic and Mediterranean cuisine. He has also worked as a private chef for both a family and aboard the M/Y Zampezi (30m). Earlier in his career, he gained experience as Sous Chef at Granger and Co. in London, as well as in various restaurants and hotels across Greece, specializing in Mediterranean, Italian, Australian, British, and creative grill cuisines. His background includes pastry and baking roles, reflecting his adaptability and comprehensive culinary knowledge.

Previous Yachts: Iris, Angel, Dream B
Interests :Painting & Music

DECKHAND
MARIOS SIAGIANNIS
Marios a skilled Greek deckhand born in Athens on February 20, 1993, holds a Category A and B driving license and speaks Greek and English fluently. With experience on M/Y Element, M/Y Energy II, M/Y Katty, and M/Y Moka, he has operated tenders, performed maintenance, assisted in dry dock procedures, and troubleshot technical issues while working efficiently within a crew. Previously, he worked in shipbuilding at Golden Yachts Ltd. He holds an RYA Level 2 Powerboat Handling certification.

DECKHAND
NIKI-LORRAINE KOLLIAS
Niki-Lorraine Kollias is a bilingual deckhand and stewardess fluent in English and Greek, combines a passion for the marine environment with exceptional hospitality skills. With a degree in Physical Education and certifications in sailing and silver service, she has worked aboard yachts like the 116ft M/Y "Can’t Remember" and the Lagoon 65ft Catamaran "Daiquiri." Niki excels in delivering unforgettable guest experiences, blending her expertise in sailing, cooking traditional Greek dishes, and providing warm, attentive service. A former national athlete in women’s softball and an Athens 2004 Olympics volunteer, she brings teamwork, discipline, and a supportive spirit to every role she undertakes.

CHIEF STEWARD
OLGA PAVALACHI
Olga is an accomplished Chief Stewardess with extensive experience in the luxury yachting industry, known for her professionalism, discretion, and refined service skills. Since 2012, she has served on a range of high-end charter yachts, including the 33-meter M/Y Martina in 2021, the 30-meter M/Y Koukles in 2020, the 36-meter Azimut M/Y RYLAX in 2019, and the 30-meter M/Y Pouaro between 2012 and 2013. In these roles, she has demonstrated expertise in silver service, interior detailing, wardrobe management including laundry, ironing, and sewing, as well as provisioning and supporting basic docking procedures. Her strong hospitality background also includes nearly a decade in high-profile public relations and catering for elite restaurants, nightclubs, and private events, where she coordinated service and bartending with a sharp eye for guest satisfaction. Additionally, her experience as an instructor and in attending seminars on child behavior highlights her versatility and attentive nature. Fluent in English, Greek, Russian, and Romanian, with a basic knowledge of Italian, Olga brings both cultural adaptability and a warm, polished presence to any crew environment.

STEWARDESS
OLGA TARASENKO
Olga Tarasenko, a multilingual professional fluent in English, Russian, and Greek, brings a wealth of experience in luxury yachting and hospitality. She has served in key roles, including Second Stewardess on the 116-foot Motor Yacht Techomar “Can’t Remember” and Solo Stewardess on the 96-foot Sanlorenzo “Blue Ribbon,” excelling in guest care, interior management, and high-end service. With certifications in silver service, first aid, and a Speed Boat Operator License from the Hellenic Coastguard, Olga combines technical expertise with exceptional hospitality skills. Currently pursuing a Psychology degree at Aristotle University of Thessaloniki, she offers a unique blend of professionalism, adaptability, and dedication to creating outstanding guest experiences.

Sample Menu

Menu 1

 

Lunch

Shrimp cocktail

Grilled cheese

Mushrooms stuffed with various cheeses

Tuna salad with mayonnaise and thinly sliced ​​cucumber

Nest with ouzo shrimp a la crème

Fresh fruits

 

Dinner

 

Caprese mozzarella

Quinoa salad with spring onions

Linguine with lobster

Tiramisu

 

 

 

Menu 2

 

Lunch

Fried calamari with olive paste

Octopus grilled with fava

Green salad with pomegranate green apple and pomegranate vinaigrette

Pasta primavera al pomodoro

Chocolate pie with  ice  cream

 

Dinner

 

Potato salad with onion, parsley and mayonnaise sauce

Tabouli  salad

Red mullets , with rosemary

Panna cotta with red fruit sauce

 

 

Menu3

 

Lunch

Mille-feuille Eggplant

Tzatziki

Greek salad

Moussaka

Lemon pie

 

Dinner

Macaroni salad with broccoli

'' Gyros'' traditional Greek food with pita bread. fries, onion, tomato and yoghurt sauce

White almond cake

 

 

 

Menu4

 

Lunch

Fresh bread rolls , butter flavored with herbs

Quiche Lorraine with spinach, bacon and mushrooms

Pie with herbs

Chicken rolls with cheese and mustard stuffing and bacon topping

‘’Pastitsio’’ macaroni pie with minced meat and béchamel

'' Nest'' Kataifi with ice cream and ganache

 

Dinner

Caesar salad

Milanese chicken with rice

Creme caramel

 

 

 

Menu5

 

Lunch

Octopus with mashed eggplant

‘’Saganaki’’ shrimp with red sauce and feta cheese

Green salad with  nuts

Mussel risotto

Fresh fruits

 

Dinner

Green salad with goat cheese and sundried tomato pesto

Blackfish with okra

Chocolate soufflé with cream

 

 

Menu6

 

Lunch

Guacamole dip with crackers

Fried cheese with lemon drops

Grilled eggplant with garlic parsley oil and vinegar.

Salad with tomatoes various colors, anchovies, capers and feta dressing

Stuffed rice and aromatic herbs

Rice pudding with cinnamon

 

Dinner

Green salad with salmon and avocado sauce

Sword fish souvlaki with grilled vegetables

Semolina halva with pine nuts and chocolate

 

 

 

Menu7

 

Lunch

 

Feta dip with ouzo and olive bread

‘’Kataifi’’ gruyere cheese

Knucklebones lamb in the oven with herbs, vegetables ,apple ,wine and honey

Risotto with a variety of mushrooms and truffle oil

Cheese cake strawberry topping

 

Dinner

Salad with rocket and mizithra cheese

Osso Bucco

Baklava ,Thin sheets with nuts and syrup