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 : 80.000 EUR per week Low Season: 70.000 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
Thanasis Kiriazis
Thanasis was born in 1986 and holds a class A Engineer Diploma and has so far served on a number of Ships and Yachts.A dedicated and enthusiastic professional Chief Engineer with almost 2 year of experience in Yachting Industry ( Charter & Private) and 15 years on cargo and tanker ships.He is very passionate and enjoys watersports and fishing .
Previous yachts experience : M/Y Tropicana ,M/Y Moka


CHEF
Elissavet Mitilinaiou

Elissavet has attended seminars at Delta and OAED schools on Culinary Art and on tourism industryand have recently completed Hotel Cycle and
Silver Service from IAMI.She holds certificates in Life Saving & Fire fighting from the national school of Aspropirgos,RO-RO passenger,Crisis
management and certificate in emotional control communication.Elissavet has been a member of Can’t Remember for the last 3 years.Her culinary career started at the age of 17 ,in a restaurant near the castle of Rethimno where she has her family home as well.Since her passion blossomed ,she has
worked in many restaurants in Greece.Elissavet has more than 10 years of experience in yachting industry and has travelled extensively throughout Europe.She is a culinary expert who fits our crew perfectly and has been able to create memorable dishes that elevate our guests’s dining experience for the last three years.

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

CHIEF STEWARDESS
Christina Goula
Christina was born in 1999 and she has experience in customer service positions in the hospitality industry .She has an eye for detail and is a perfectionist in all aspects .
A polite ,extremely hard working and committed individual.
She holds a BSc in Computer Science .
Her hobby is cocktail mixology so be prepared to enjoy super cocktails on board .A keen guitar and piano player and a lover for fitness and interior decoration.

Previous yacht experience : M/Y Martina, M/Y Mamma Mia

SECOND STEWARDESS
TBA

SAILOR
Antonis Xatzidakis
Antonis was born in 1988,he has served as a seaman on private and charter yachts for a number of years. He is very experienced ,competent and agreeable person with a warm smile.He enjoys fishing and all type of construction works.
Previous yacht experience: M/Y Blue Angel, Mi Alma,Kappa, Ypsilon ,M/Y Martina

SECOND SAILOR
TBA

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