Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| June 15 - September 15 | Plus Expenses | €90,000/week |
| May 1 - June 14 & September 16 - October 31 | Plus Expenses | €80,000/week |
| November 1 - April 30 | Plus Expenses | €70,000/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Captain: George Liassides
Cheerful, responsible, and professional!
These are some of the skills endorsed by AD ASTRA 80 guests for Captain George. The experienced captain was born in Cyprus in 1970 and has had Athens as his permanent residence since 1990. He began sailing in 1993 until he decided to make his love for yachts and tourism part of his career and life in 2001.
He studied Shipping, Travel & Tourism. His naval education includes the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma, and Greek Coastguard powerboat certification (up to 24m). Additionally, he is certified for “GMDSS/GO,” “Medical Care,” “Medical First Aid,” “STCW/95 B. Safety Course,” “Crowd and Crisis Management Ro/Ro Passengers,” “Survival at Open Seas,” “PADI Open Seas Scuba,” and “IATA/UFTA.
His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots in the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority on a daily basis.
Chef: Stathis Giannakos
Chef Stathis brings a wealth of culinary expertise to the crew of Ad Astra. With experience as a Head Chef at the prestigious 5-star Hotel Grand Resort Lagonisi and as a Sous Chef at Michelin-starred establishments such as Hytra in Athens and Adrian Quetglas in Palma, he has honed his skills to perfection! Additionally, his experience as a Private Chef on both motor and sailing yachts has equipped him with adaptability and creativity in varied culinary environments. Having spent three seasons at the esteemed 5-star hotel Costa Navarino, Chef Stathis understands the high standards expected in luxury hospitality. Beyond his culinary prowess, he possesses a deep knowledge of wines. He is friendly, well organized in his kitchen and a great team player! Fluent in both Greek and English, he ensures seamless communication with the crew and guests alike, enriching their stay and overall sailing experience aboard Ad Astra!
Chief Stew: Vasiliki Maragou
Vasiliki brings a wealth of experience and passion to her role as Chief Stewardess. With a decade in the luxury service industry, specifically in 5-star hotels and Michelin-star restaurants, she excels in providing top-tier service and ensuring a seamless and luxurious experience for all guests. Vasiliki’s keen eye for detail and exceptional organizational skills make her an invaluable leader of the stewarding team.
Vasiliki holds WSET Level 1 and Level 2 certifications in Wines from W.S.P.C. LDT Athens, and she has also studied Food and Beverage Management at Le Monde College Athens. Her educational background further enhances her ability to deliver exceptional service and manage the culinary experiences on board.
Deck/Stew: Christina Adam
Christina brings a unique blend of academic prowess and versatile work experience to the deck/stew role aboard Ad Astra. With a degree in oceanography under her belt, her passion for the sea is evident in her choice of occupation and work ethics on board. Since 2016, she’s honed her skills in various roles in the customer service sector such as waitress and barwoman, culminating in her transition to the yachting industry in 2021 as a hostess. She is professional, hardworking, dedicated to her guests well-being and gives meticulous attention to detail. Fluent in Greek and English, with some basic knowledge in French, her overall excellent communication skills enhance her ability to connect with guests from diverse backgrounds, ensuring their experience aboard Ad Astra is nothing short of exceptional.
Deckhand: Loukas Douvaras
Introducing Loukas, a dynamic 29-year-old deckhand set to embark his journey on Ad Astra 80 this year. Born in 1994, Loukas swiftly transitioned from a base technician/manager role to become a deckhand for day cruises during 2023. His adaptability and eagerness to learn propelled him into various sea-related tasks, including yacht transfers from France to Greece. Despite his relatively recent entry into sailing, Loukas’s profound love for the ocean drives his dedication and reliability in all circumstances.
Loukas’s array of interests, spanning winter skiing, boxing, running, swimming, and reading, mirrors his vibrant and enthusiastic character. Armed with outstanding communication skills and an unwaveringly motivated demeanor, Loukas exudes a sense of serenity and composure when faced with the challenges of navigating the open waters. His multifaceted talents and team spirit, make him an indispensable addition to the Ad Astra team.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | George Liassides | Cypriot | 1970 | Greek, English, French (basic), Ukrainian, Russian, Italian |
| Crew | Stathis Giannakos | Greek |
Captain
George Liassides
Chef
Stathis Giannakos
Deckhand
Loukas Douvaras
Stewardess / Deckhand
Christina Adam
Chief Stewardess
Vasiliki Maragou
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Shower gel, shampoo, conditioner, body milk, handsoap
Hairdryer (5)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows (4 on each bed)
Filtration System for Purified Water (mineral & sparkling water)
Printer
Laptop
Jet ski (2 PAX)
Wakeboard (1)
Water ski adults (1)
Monoski adults (1)
Inflatable couch 3 seated (1)
Fishing gear (1)
Snorkeling gear (10)
SeaBob (2)
Kayak (2)
Paddleboard (2)
Inflatable donut (2)
Life jackets (adults & kids)
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
One master cabin and four queen bed guest cabins all with private facilities
Breakfast
Mediterranean Frittata
A fluffy frittata made with fresh eggs, sautéed spinach, sun-dried tomatoes, Kalamata olives, and feta cheese. Seasoned with herbs like oregano and thyme.
Greek Yogurt Parfait
Creamy Greek yogurt, honey, fresh berries (such as strawberries, blueberries, and raspberries), and crunchy granola. Garnished with a drizzle of honey and a sprig of mint.
Mediterranean Shakshuka
A flavorful dish of poached eggs in a rich tomato and bell pepper sauce, seasoned with garlic, paprika, and a touch of chili flakes. Served with crusty bread for dipping.
Avocado Toast
Slices of toasted artisanal bread topped with mashed avocado, seasoned with lemon juice, salt, and red pepper flakes. Garnished with cherry tomatoes, crumbled feta cheese, and a drizzle of extra virgin olive oil
Fresh Fruit Salad with Citrus Mint Dressing
A refreshing salad composed of a variety of seasonal fruits such as watermelon, melon, pineapple, grapes, and citrus segments. Tossed in a light dressing made with fresh mint, honey, and citrus juice.
Day 1
Lunch
Salad: Caprese Salad with Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil, and Balsamic Glaze.
Starter: Grilled Shrimp Skewers with Mango Salsa.
Main Course: Pan-Seared Mediterranean Sea Bass with a Lemon-Herb Butter Sauce, served with Herbed Couscous and Grilled Zucchini.
Dessert: Mixed Berry Parfait with Greek Yogurt and Granola.
Dinner
Salad: Arugula and Prosciutto Salad with Shaved Parmesan and Balsamic Reduction.
Starter: Lobster Bisque with Chive Oil and Garlic Crostini.
Main Course: Beef Tenderloin with Wild Mushroom Ragout, Truffle Mashed Potatoes, and Roasted Brussels Sprouts.
Dessert: Chocolate Fondant with Vanilla Bean Ice Cream and Fresh Berries.
Day 2
Lunch
Salad: Mediterranean Chickpea Salad with Cherry Tomatoes, Cucumbers, Red Onions, Feta Cheese, and Lemon-Herb Vinaigrette.
Starter: Grilled Calamari with Cherry Tomato Relish.
Main Course: Pan-roasted halibut with Mediterranean Salsa Verde, served with Sautéed Spinach and Herb-Roasted Potatoes.
Dessert: Coconut Panna Cotta with Passionfruit Coulis.
Dinner
Salad: Baby Spinach Salad with Roasted Beets, Goat Cheese, Pecans, and Balsamic Reduction.
Starter: Seared Foie Gras with Fig Compote and Toasted Brioche.
Main Course: Herb-crusted veal with Red Wine Reduction, Truffle Risotto, and Grilled Asparagus.
Dessert: Tiramisu with Espresso Soaked Ladyfingers and Mascarpone Cream.
Day 3
Lunch
Salad: Quinoa Salad with Roasted Vegetables, Feta Cheese, and Lemon-Tahini Dressing.
Starter: Tuna Tataki with Ponzu Sauce and Pickled Ginger.
Main Course: Grilled Salmon with Fresh Tomato and Olive Tapenade, served with Lemon-Herb Orzo and Grilled Broccolini.
Dessert: Mango Sorbet with Fresh Mint.
Dinner
Salad: Baby Kale Salad with Grilled Peaches, Burrata Cheese, Toasted Almonds, and White Balsamic Vinaigrette.
Starter: Lobster and Avocado Salad with Citrus Dressing.
Main Course: Roasted Duck Breast with Orange Gastrique, Sweet Potato Puree, and Sautéed Swiss Chard.
Dessert: White Chocolate and Raspberry Mousse with Pistachio Tuile.
Day 4
Lunch
Salad: Watermelon Salad with Feta Cheese, Mint, and Lime Vinaigrette.
Starter: Seabream Ceviche with mango, avocado, and cold pea soup.
Main Course: Grilled Black Cod with ink pure, pickle fennel and lemon aioli.
Dessert: Honey Semifreddo cinnamon ice cream.
Dinner
Salad: Arugula Salad with Prosciutto-Wrapped Figs, Goat Cheese, and Balsamic Glaze.
Starter: Langustine tartar with Yuzu, Black Truffle and Caviar.
Main Course: Herb-Crusted Lamb Chops with Mint Chimichurri, Potato Gratin, and Roasted Carrots.
Dessert: Dark Chocolate Mousse with Fresh Berries.
Day 5
Lunch
Salad: Greek Salad with Tomatoes, Cucumbers, Red Onions, Bell Peppers, Kalamata Olives, and Feta Cheese, dressed with Olive Oil and Red Wine Vinegar.
Starter: Grilled Octopus with Lemon and Olive Oil and black-eyed peas.
Main Course: Pan-Seared Sea Bass with Mediterranean Tomato Sauce, accompanied by Herb-Roasted Potatoes and Grilled Asparagus.
Dessert: Mixed Fruit Platter with Honey-Lime Drizzle.
Dinner
Salad: Mixed Greens with Roasted Pear, Blue Cheese, Candied Walnuts, and Champagne Vinaigrette.
Starter: Seared Scallops with Cauliflower Puree and Crispy Pancetta.
Main Course: Filet Mignon with Red Wine Reduction, peanut pure and sundried cherry tomato.
Dessert: Lemon Tart with Raspberry Coulis and Whipped Cream.
Day 6
Lunch
Salad: Baby green leaves with gorgonzola, grapes almonds and white lemon dressing.
Starter: Deep fryed avocado with casius cream and sweet chilly sauce.
Main course: John Dory with Bouillabaisse sauce and diced vegetables and shells.
Dessert: Yogurt cremeux with raspberry ice cream and mint.
Dinner
Salad: White and red cole with carrot, peanut, and sweet chilly dressing, crispy confit duck.
Starter: Mix of Maki rolls with crab, salmon, and vegetarian options.
Main course: Teriyaki-glazed salmon with vegetable stir-fry and aged soy sauce.
Dessert: Green Tea Matcha Ice Cream
Day 7
Lunch
Salad: Strawberry gazpacho with garlic bread and aged balsamic reduction.
Starter: Oysters with lemon pearls and tarama cream.
Main Course: Butternut Squash Risotto with sage and Parmesan cheese, garnished with toasted pine nuts.
Dessert: Homemade Lemon Sorbet.
Dinner
Salad: Crispy Panzanella Salad with Heirloom Tomatoes, capers and oregano
Starter: Beef carpaccio with Dijon mustard, pine nuts and homemade balsamic mayonnaise
Main course: Paccheri pasta with shredded Pork, Demi glaze and Bechamel sauce.
Dessert: Avocado and Dark chocolate mousse with almonds.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.