Overview

⮞ Guests (8)

⮞ Length (54.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Kohler)

⮞ Year Buillt (2023)

Accomodations

⮞ Accommodations are contemporary style with full amenities, including an en-suite bathroom, an individual AC regulator, a TV, a fan, 220V and USB charging, work space, and storage, including a 3/4-inch hanging closet with numerous drawers. Cabins include a full-size head with a walk-in shower and fresh water, an electric flush toilet, and a large salon area with ample comfortable seating. Large galley area with a full-size refrigerator and freezer and common household amenities.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens

Specification

Price Details

⮞ ------------------------------------------------------------------- Rates for the 2025 season: High Season Rate: July/August: 28,000 Euros Mid-season rate: June/September: 24,000 Euros Low Season Rate: All other months: 22,000 Euros Plus, all expenses: VAT: 13% + 30% APA EARLY BOOKING Discount: 5%: valid for bookings made until January 31, 2025. ------------------------------------------------------------------- MYBA Terms: Embarkation: 12:00; Disembarkation: 12:00 Fuel consumption at 16–17 kn/hr (cruising speed): 150–165 lt/hr + Generator Fuel consumption at 11–12 kn/hr: 80 lt/hr + Generator ------------------------------------------------------------------- Key Features: 1. Luxurious Design: EXPLORION boasts a sophisticated and modern design, offering an unparalleled level of comfort and style. 2. Professional Crew: Our experienced and friendly crew is dedicated to ensuring your journey is not only luxurious but also personalized to meet your every need. 3. Sea Toys and Amenities: Dive into the azure waters with our selection of sea toys, ensuring endless entertainment for water enthusiasts. 4. Cruise Options: From the enchanting Cyclades to the captivating Argo Saronic Gulf, EXPLORION opens up a world of possibilities for exploration. ------------------------------------------------------------------- Charters for less than a week are only available upon request and the weekly rate is divided by 6. Relocation Fees: Explorion's home port is Athens, Greece. Alternate Pick Up: Mykonos, Santorini, and Paros, or Ionian Islands check with the agent for repositioning fees. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee according to fuel consumption. ------------------------------------------------------------------- Special Event Ideas: May and October are wellness months. EXPLORION is being offered as part of Endless Blue's wellness journeys, consisting of customized wellness packages with on-board practitioners in the fields of yoga, qigong, meditation, massage, and more. All Inclusive Wellness Journeys: Finding Serenity, Back to Balance, and Spring Into Blue are offered as all-inclusive packages for a party of six; ask for availability. Honeymoon Specials: All Inclusive Offering: Ask for availability and pricing Day Charter/Corporate Event Day: 5.800 Euros plus VAT —all other months Ask for availability and details ------------------------------------------------------------------- Cancellation policy: Bookings are canceled 35 days prior to embarkation 50% of the total charter fee is withheld. Bookings canceled less than 35 days prior to embarkation have 100% of the total charter fee withheld. ------------------------------------------------------------------- Payment terms: 50% upon signing of the agreement, and the balance of 50% + VAT + APA is to be paid one month prior to the stakeholder's account. ***Charters for less than a week are only available upon request, and the weekly rate is divided by 6. **If the APA paid is not sufficient to cover all variable expenses, the balance has to be paid on board by the client directly to the captain.

Crew Profile

Captain: Konstantinos Perdikaris was born in Greece in 1993. He holds an open sea sailing license (advanced) from HYCA 2018, a coastal rescue degree, a pool lifeguard degree, a river rescue certification, and freediving up to 8 meters. Since 2015, he has worked as a deckhand and then as a skipper for many charter companies in Greece. He has very good experience sailing in the Aegean, Saronic Gulf, Sporades, and Ionian Seas. Konstantinos is eager to welcome his guests to beautiful Greece and show them the stunning islands. In his free time, he enjoys hiking, snowboarding, CrossFit, chess, and traveling. Konstantinos speaks English and Greek.


Chef: Isaac Athanasiades was born in 1983. I graduated from culinary school in 2011. His flexibility and friendliness immediately make everyone on board feel welcome. He is an ambitious cook with up to 12 years of experience in dynamic, busy, and demanding culinary environments in Cretan hotels, luxury Catamarans, and fine-dining restaurants. He is looking forward to a wonderful summer and welcomes the guests to EXPLORION to create a memorable vacation on the beautiful Greek islands. He is fluent in Greek and English.


Deckhand: Paris Kairis was born in Greece in 1987. He has excellent organizational and communication skills and possesses strong critical thinking. Back in 2013, he decided to work on day cruises in Santorini and then join luxury private yachts as a steward. He has a speedboat driver's license. Paris is a very adaptable and fun person who guarantees his guests an unforgettable sailing trip since he loves to entertain and understand different cultures and personalities! He likes sailing, traveling, and professional photography.

Sample Menu

BREAKFAST

Fresh fruits and local cheese
Eggs in various ways
Bacon
Greek yogurt and traditional pies
Variety of coffees
Croque madame
Avocado toast
Croissants and pancakes
Cereals

 

SALADS

Greek salad with tomato,cucumber,feta,olives,onion and green pepper
Quinoa salad with fresh mango, raisins,red pepper,lime zest, chili flakes and cucumber
Purple cabbage, fresh pineapple, bell pepper, shrimp, and extra virgin olive oil
Green salad with caramelized manouri,apple,cranberries sesame seeds and carob syrup
Baby spinach,fresh onion,feta,poached egg and leek chips
Lentils salad with avocado, carrots and ginger-lime dressing

 

APPETIZERS

"Saganaki" fried graviera cheese with walnut crust and thyme honey
Marinated eggplant rolls with feta, sage and grape syrup
Sauteed mushrooms with garlic,cognac and thyme served with roquefort fondue
Tarama mousse on carob bread with baby shrimps
Tuna ceviche with lime avocado and cucumber
Stir-fry chicken with spicy dried apricot sauce
Red mullets with garlic, white balsamic vinegar and rosemary
Fried tomato balls with tzatziki
Salty tart with summer veggies: feta,mint and bechamel sauce

 

MAIN DISH

White grouper slow cooker in salt crust
Osso buco with black garlic sauce and celery root puree
Octopus cooked in red wine with fava beans and caramelized onions
Lamb leg stuffed with haloumi and warped in vine leaves
Fresh ravioli served with lobster tomato confit and basil
Rooster cooked in grape syrup, served with black rice
Tuna steak with roasted baby potatoes and fennel-orange salad
Stuffed squid with carrot ginger puree and lemon sauce

 

DESSERT

Chocolate souffle stuffed with peanut butter served with ice cream
"Halva" with almonds and raisins
Fig cheesecake
A double chocolate tart on a hazelnut base
Greek Walnut Pie with vanilla ice cream
"Kataifi," served with custard cream and cinnamon sauce
Baklava
Brownies with white chocolate mousse and caramelized nuts