Overview

⮞ Guests (12)

⮞ Length (124.00 Ft)

⮞ Type (Power)

⮞ Cabins (5)

⮞ King Beds (1)

⮞ Queen Beds (1)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (1996)

Accomodations

⮞ 1 Master cabin with king size bed
1 VIP cabin with queen size bed
1 Double cabin
1 Twin cabin with two single beds
1 Twin cabin with two single beds plus one pullman berth

All cabins with en-suites facilities

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Price Details

⮞ Charter rates 2025: High season (July - August): 75.000€ per week + VAT 12% + APA 35% Low season (All other months): 65.000€ per week + VAT 12% + APA 35%

Crew Profile

Captain: Nikos Apostolou (Greek)
Nikos was born in Greece in 1984 and graduated from the School of Captains in 2007. He is Captain class A and owns a lot of certificates in Survival, Fire Fighting, First Aid and Fast rescue boats. In addition, he has a certificate of Proficiency as a Ship Security Officer. Nikos has worked both as Chief Officer and Captain in Ferry Boats and has a kind personality and high communication skills due to his experience. When he is out of duty he loves making woodworks, listening to music and robotics. He speaks English.

Chief Engineer: Dimitris Papaoikonomou (Greek)
Dimitris was born in Athens in 1984 and is a graduate of the School of Mechanics in Aspropyrgos. He is an engineer class A and B and he owns a lot of certifications such as Engine Room Resource Management, Engine Room Simulator, Tanker Safety and Chemical Tankers. Moreover, he has attended Medical First Aid and survival courses and seminars in Interpersonal skills, team building and communication. In the past Dimitris has worked in many ships as an engineer such as ship Adele and Fres. Before joining the team of M/Y MOBIUS he has worked for M/Y Summer Fun, Cudu, Oktana and Funky Choice. In his free time, he loves fishing, cooking, and reading. He speaks English and German.

Chef: Panagiotis Oikonomopoulos (Greek)
Panagiotis was born in 1995 and holds a culinary professional diploma from IEK AKMI. He has great experience in different cuisines, from Greek and Italian to French and Japanese. Before joining the yachting industry, Panagiotis has worked in many high-end restaurants and hotels in Athens and Mykonos, some of which specializing in Japanese cuisine i.e. Izakaya, NYX hotel. He is very creative and has a good time management, planning with excellent creativity. In his free time, he likes to travel and explore the local cuisines, cooking for friends and he also does spearfishing. He speaks English and Italian.

Chief Stewardess: Nikoletta Pazara (Greek)
Nikoletta is dedicated to ensure guests' well-being, comfort and safety. She has worked as Chief stewardess in many luxury motor yachts and won 1st prize at Tablescaping competition at MEDYS 2023 - her patience and hard work are her basic characteristics. Nikoletta is also a volunteer of sport lifesaving and worked as a safeguard in many maritime events such as triathlon and championships around Greece. She is an easy going personality with great organizational and communication skills. She Iikes Greek folk dances and is also a professional barista. Nikoletta speaks Greek, English, French and is a beginner in Russian.

Stewardess: Oleksandra (Sasa) Bilanenko (Ukrainian)
Sasa was born in 1986 and holds a Master of Mechanics Materials Engineer. She has worked as a flight attendant for many years, but her passion for sea leaded her to the yachting industry. With her pleasant, kind and creative personality she promises to her guests a great experience onboard! In her free time, she likes working out and spending time with her family. She speaks Ukrainian and English.

Deckhand/Sailor: Anas Elmewafy (Egyptian)
Anas was born in 1995 and is a graduate from Arab Academy for Science, Technology & Maritime Transport. He also holds a speed boat operator license. Anas has more than 9 years of exprerience as Bosun. He is a hardworking and focused person and likes having a good relationship with his co-workers. His interests are swimming, fishing and diving. He speaks English, Greek and Egyptian.

Sample Menu

 

    *All brekfasts include:

A selection of fresh baked sourced pastries, pancakes, croissant or muffins

Fresh local and in season fruit platter 

  Variety of yoghurts and chefs homemade protein bars and granolas 

Local cheese platter and cold cuts  

Fresh squeezed juice, protein shakes and daily smoothie on request 

Cooked breakfast bacon , fresh baked mashrooms cherry tomatoes and sausages 

Eggs (fried, scrambled poached shakshuka egg benedict  etc.)

**All lunches and Dinners accompanied by homemade bread

**Variety of healthy snacks fresh & light canapes available on request 

DAY 1

Lunch 

Greek salad with cherry tomatoes, rusk, cucumber, and traditional greek cheese katiki domokos 

Appetizer

Sea Bass ceviche with chilli ginger yuzu lime pasion fruit and fresh herbs 

MAIN COURSE 

Grilled Salmon with teriyaki glaze guacamole dots and three carrot textures 

Dinner 

Tomato gazpacho with paprika garlic bruschetta and basil oil

MAIN COURSE 

Risotto with fresh mushrooms trufle oil and fresh truffle

Dessert 

Chocolate ball, with chocolate creme, and  forest fruits confits

DAY 2 

Lunch

Fresh lola leafs,  CousCous with fine chopped peppers, grilled talagani, cheese and a dressing with cardamon and coliander 

Apettizer 

Beef carpacio marinated with parmezan flakes, rocket, truffle mayo, and lemon pepper 

MAIN COURSE 

Oyster sauce marinated iberian pork with quinoa, grilled corn, burnt broccolo on citrus juice

DINNER 

Apettizer

Chickpeas puree (Fava) with hand made tomato spring rolls 

MAIN COURSE 

Fresh Grilled Fish (catch of ther day) with steamd veggies, with olive oil and lemon foam

Dessert

Deconstructed Bugatsa

(sweet vanila flavored semolina cream and golded crispy phyllo with cinnamon

DAY 3

LUNCH

Baby potato salad  with carrot, onion, red and green pepper, truffle oil red cabbage, traditional smoked pork (sigklino Manis) and poached egg 

Appetizer

Grilled cheese Talagani with handmade pita bread and handmade lemon jam 

Main Course

Beef filet with  topinambur puree veggies and demi glaze sauce

DINNER

Fresh cucumber and mango salad with carrot, steamed shrimps in yuzu dressing

MAIN COURSE 

 Pasta with smoked salmon, broccoli dill and cream

DESSERT 

Brownies with namelaka and forest fruits 

DAY 4

LUNCH 

Grilled fennel and iceberg, avocado and handmade croutons with yogurt sauce flavored with yusu and herbs 

Apettizer

Slow cooked octopus in wine and spices with cauliflower and truffle oil

MAIN COURSE

Fried Kalamari with mango puree coriander and lemon zest

Dinner 

Green Salad with chicken corn red peppers and pineapple in cumin garlic and lime zest dressing 

MAIN  COURSE

Minced meat tacos and chicken fajitas red beans, guacamole, pickled onions and sour cream

DESSERT 

Cinnamon-Sugar coated churros served with three different dips spicy chocolate sauce ginger praline white chocolate sauce

DAY 5

LUNCH

Caesar's salad with baby gem,chicken , croutons and greek traditional meat apaki with ceasar;s dressing

Apettizer 

Fried potatos with chorizo, parmesan truffle mushrooms, truffle oil server with fried egg on top 

MAIN COURSE 

Sirloin beef , sweet potato puree, greenpeas and mustard seeds

DINNER

Asparagus and smoked salmon seasonal fresh figs topped with balsamic cream 

MAIN COURSE 

Shrimp bisque, grilled avocado ,pistachio and avocado puree

DESSERT 

Delicate lemon tart with homemade crust and tangy lemon filling

DAY 6 

LUNCH

Caprese salad (Italian mozzarella, tomato, basil)

Appetizer 

Beef tartar with caper cucumber pickle, parsley, onion and worchestershire sauce

MAIN COURSE

Roasted Rack of Lamb with herbs garlic rosemary and red wine sauce, carrot puree and potatoes dauphinoises

DINNER

Baby spinach and beetroot leaves salad with greek nuts, honey citrus soya, lime, orange dressing

MAIN COURSE

Grouper risotto with mango chives, chilli, basil, and lime zest 

DESSERT

Blackcurrant and pistacchio tart

DAY 7

LUNCH 

Specialty Greek salad ntakos made with fresh tomatoes,caper, olives, Cretan rusks

Appetizer

Vineleaves stuffed with rice served with marinated anchovies and greek fish roe 

MAIN COURSE

Greek tapas (meze) including variety of fish octopus etc spreads (aubergine salad, tzatziki) and grilled bread topped with virgin olive oil and oregano

DINNER

Tuna tataki salad 

MAIN COURSE 

SUSHI!

DESSERT

Chocolate souffle with salted caramel homemade crumble and vanilla ice cream