⮞ Guests (9)
⮞ Length (84.00 Ft)
⮞ Type (Power)
⮞ Cabins (4)
⮞ Showers (4)
⮞ Heads (5)
⮞ Air Conditioning (Full)
⮞ Generator (2x Onan 23kwa, consumption 120)
⮞ Year Buillt (2004)
Weekly From €28,000 to €30,000 Plus Expenses
⮞ 1 Master cabin with queen size bed and en-suite
1 VIP cabin with queen size bed and en-suite
1 Twin cabin with two single beds and en-suite
1 Twin cabin with two single beds, one Pullman and en-suite
⮞ Summer Port : Greece
⮞ Winter Port : Greece
⮞ Rate details: High Season: July - August Low Season: All other months APA: 40% Tax status: VAT 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. Special conditions: Plus all expenses. • Use of personal watercraft is only permitted subject to the operator having the appropriate license and meeting local regulations. Any liability arising from non compliance is entirely at operator’s risk. • Satellite TV is available where geographically possible. • Clause 23: Any arbitration will take place in Greece instead of London under Hellenic Chamber of Commerce, British Law to apply. • Clause 8, line 3: “The CHARTERER will pay” changes to “The CHARTERER will reimburse” • A crew gratuity is customary but is given at Charterer’s discretion (usually varies from 10% to 15% of the charter fee). • VAT and/or local taxes applicable according to the cruising area. If any additional VAT is required due to government legislation during the charter time, at charter area, then this cost will be paid extra by the charterer with the balance payment or will be deducted from the A.P.A. • All itineraries are suggested and subject to weather and sea conditions and approval from Captain at the time of charter. Private charter vessels are not cruise ships and can alter point of call at any time during the charter for charter's safety and comfort. • Whilst every effort will be made to secure berthing in the chosen ports during the cruise neither the Owner or the stakeholder or the broker or the captain can be held responsible for the final allocation of any berth.
George Sergentanis
Captain
Greek
George has been onboard yachts for a lot of years and has worked his way up through many levels in the yachting industry. With several thousand sea miles under his belt - both coastal and deep sea - he has a thorough knowledge of the technical aspects of a yacht as well as a wealth of charter experience, not only thoughout the crystal, blue waters of Greece but also abroad. He is the perfect host and ensures that guests have an outstanding and memorable charter experience.
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Lefteris Pournaras
Deckhand
Greek
Lefteris is the person everyone can count on. More detailed, he is a hard working, competent and agreeable person, who truly defines the phrase ‘ready, willing and able’. He is an extremely service oriented individual with a very warm smile and kind heart. Last but not least, Lefteris speaks English fluently. He is a real asset to the team!
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Tilawatil Soleha
Chef/ Stewardess
Indonesian
Our dear Tilawatil enjoys catering our guests and is very attentive to details, always with a smile. She's welcoming, caring, helpful and good with children. She has a sixth sense for hospitality, due to her 10 years of experience in the commercial and private yachting, always paying attention to guests' s well-being. Last but not least,she loves cooking fabulous meals,desserts, which she whips up in no time, to everyones delight onboard.
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Yuliya Silich
Stewardess
Belarussian
Yuliya was born in Belarus but for the last four years lives in Greece. Her career in tourism industry started at a young age. Her previous jobs were all implying working with customers of differents ages and cultural backgrounds, thus she can easily adjust in a new environment and also make the guests feel at home. Her organizational skills, high motivation and hard working spirit make her a great team member. Spoken languages: Russian, Belarussian, English, basic German, basic Greek
Breakfast
Juice station
Chilled orange and apple juice
Coffee station
Fresh brewed coffee filtered coffee – decaffeinated coffee – tea variety
Cereal Station
Assorted cereals, milk
Oatmeal
Brown sugar, raisins
Fresh seasonal fruits with yogurt
Melon, watermelon, oranges, pineapple etc., Greek yogurt, honey
Toast station
Wholewheat and white bread, English muffins with assorted condiments, croissants, cake
Scrambled eggs, boiled eggs
Link sausage
Choice of smoked bacon, pork sausage
Cold cuts
Ham, salami, prosciutto, turkey
Cheese platter
Edam, aged cheddar, goat cheese, blue cheese
Pancakes
Pancakes, maple syrup, hazelnut chocolate spread, marmalade variety
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Day 1
Lunch
Salmon tataki
Lentil salad
Oven baked potatoes, vegan béchamel from almond milk, vegan cheese
Risotto with wild mushrooms, truffle, porcini mushrooms.
Dinner
Fish soup
Green salad, dill, ginger
Crayfish carpaccio
Grilled fresh fish, vegetables
Day 2
Lunch
Bruschetta, mozzarella, basil, olives
Shrimp tartar
Couscous salad
Spaghetti with lobster
Dinner
Spinach, rice, fresh tomatoes
Greek salad
Zucchini tempura
Mousaka
Day 3
Lunch
Beef tartar
Quinoa tabbouleh
Cheese pie
Pork with leeks
Dinner
Halloumi salad
Sautee mushroom, balsamic sauce, ruccola
Saganaki cheese
Artichokes with peas
Day 4
Lunch
Marinated anchovies
Mixed green salad, cherry tomatoes, spring onions
Taramosalata
from smoked macherel roe, tomato marmalade, olives confi
Shrimp Youvetsi
Shrimp, orzo, tomato, onion, basil oil, herbs
Dinner
Bruschetta with prosciutto, fig, balsamic cream
Ruccola, mozzarella, Akrokolion salad
Green beans, tomato sauce, potatoes
Lamb cooked in a clay pot
Day 5
Lunch
Broccoli salad
Crab tartar
Avocado, yuzu dressing, chili mayo
Fava
Fava beans, octopus, caramelized onions
Grilled sea bass
Sea bass, greens, pureed carrot, basil oil
Dinner
Steamed mussels with traditional sauce
Shrimp salad
Baby spinach leaves, baby ruccola, fennel, radish, roasted pine nuts, balsamic dressing
Sea bass ceviche
Sea bass, sea urchins, greens, olive oil and lemon sauce
Cuttlefish with spinach
Cuttlefish, tomatoes, spinach, fresh onions, herbs
Day 6
Lunch
Shrimp with kadaif
Shrimp, mascarpone, herbs, kadaif, mustard honey sauce
Pasta crab salad
Crab, pasta, fresh onions, corn, lemon juice, pickled cucumbers, yogurt, mayonnaise.
Stuffed squid with groats
Stuffed vegetables with feta cheese mousse
Tomatoes, bell peppers, potatoes, rice, feta cheese, Greek herbs
Dinner
Guacamole dip, tacos
Spinach Syglino salad
Spinach, Syglino (cured pork from Mani), grilled Talagani cheese, dried figs
Spinach pie
Veal in tomato sauce with wild rice
Veal, tomato, onion, rice, herbs
Day 7
Lunch
Mediterranean salad
Lettuce, tomato, cucumber, olives, feta cheese, basil oil
Greek platter
Tzatziki dip, French fries, pita bread etc.
Pastitsio
Ground beef and pork, pasta, tomato, béchamel sauce, grated parmesan cheese
Marinated lamb chops
Dinner
Green salad
Tomato, cucumber, parsley, falafel, olive oil, lime
Cabbage rolls
Cabbage ground beef, rice, herbs
Sweet and sour chicken
Vegetable burger with homemade potatoes and sundried tomato sauce
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Desserts
Millefeuille
Cheesecake
Chocolate brownies with melted chocolate and vanilla ice cream
Gazpacho melon with caramel ice cream
Lemon pie
Ice cream
Banoffee
Chocolate mousse
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