Overview

⮞ 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)

Accomodations

⮞ 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

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

Price Details

⮞ Book Your Dream Yacht Charter Aboard M/Y GEKTOR Special Pricing Alert: Enjoy special pricing for bookings made before the end of 2024! Special offer for charters in high season : EUR 28,000/week + extras (instead of EUR 30,000 + extras). Special offer for charters in May and September : EUR 25,000/week + extras (instead of EUR 28,000/week + extras). Don't miss out on this rare opportunity to charter M/Y GEKTOR at such an exclusive rate. 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.

Crew Profile

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

Sample Menu

 

 

 

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