Ed Hamilton & Co.

ADARA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Cabins: 4 queen bed cabins beds

Sample Menu

Breakfast:

Coffee & Tea and Fresh juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts

Cheese and spreads

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, poached)

Honey, fresh fruits & local jams, and butter

Pancakes

Day 1

Lunch
Fresh green salad with smoked salmon and quail egg

Fried zucchini with garlic sauce

Perch fillet with tomato salsa and capers

Dinner

Grilled Eggplant & Zucchini Salad with Feta Cheese

Roasted herb potatoes with parmesan and asparagus

Ribeye steak with roasted vegetables and Gravy sauce

 

Day 2

Lunch

Pink tomato salad with eggplant puree and arugula

Greek shrimps “Saganaki”

Grilled “Fagri fish ’’ with creamy spinach with concassed tomato

Dinner

Greek Salad

Tzatziki sauce with garlic bread

Greek “Moussaka” with beef minced meat

 

Day 3

Lunch

Caesar salad with chicken

Baby Calamari filled with a mix of Cheese and Ratatouille

Risotto “Primavera” with spinach and asparagus

Dinner

Green salad with confit cherry tomatoes and camembert cheese

Shrimps with chili pineapple chutney

Salmon fillet with potato parsley cream and parmesan chips

 

Day 4

Lunch

Chickpeas salad with baby calamari and roasted bell peppers

Haloumi milfoil with dried tomatoes pesto

Spaghetti with seafood mix

Dinner

Beetroot, carrot, and apple salad with mint and honey dressing

Artichoke Spread with Garlic Bread

Chicken fillet with ratatouille and saffron rice

 

Day 5

Lunch

Zucchini cream soup with spring onion

Mussel Salad

Sea bass fillet with sweet potato puree and baby spinach

Dinner

Tabbouleh salad

Oven-Baked Pork Chops with grilled popcorn and bacon

 

Day 6

Lunch

Fish soup with salmon

Shrimp ceviche with avocado

Penne pasta with wild mushrooms and truffle oil

Dinner

Tuna Salad with olives & tomato and bell pepper

Trout with homemade potato rosti

 

Day 7

Lunch

Burrata salad with basil pesto and dried apricots

Mussels with thyme garlic and wine

Turbot filet  with sweat peas, potatoes Parisienne, and cream sauce with ginger

 

Dinner

Quinoa salad with avocado and balsamic dressing

Foie gras with apple puree

Roasted Duck Breast with shiitake mushrooms and olives

Whole sea bream baked in sea salt

 

 

 

Snack menu – between lunch and dinner

 Fish croissants with Salmon & Tuna fish or Crab rolls

Club sandwich with homemade potato wedges

Double cheese beef burger with Parmigiano potatoes

Salmon “Pate” with cream cheese and bruschetta

 

Desserts

Chocolate Cake with raspberries Coulis

Coconut cream cake with mascarpone and mango chutney

Poached pineapple with star anise and vanilla ice cream

Fruit panna cotta with berry sauce

Additional Rate Information

Rates 2022
PERIOD A (July August) EURO 22000/wk
PERIOD B EURO (June & September) EURO 20000/wk
PERIOD C (October – May) EURO 18000/wk
+ VAT 13% + APA 20%
Charters for 5 days and less are only available upon request and the weekly rate is divided by 6.
Only Athens to Athens available.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Charters for 5 days and less are only available upon request and the weekly rate is divided by 6.

Yacht is available only Athens to Athens

Additional Rate Information

Rates 2022
PERIOD A (July August) EURO 22000/wk
PERIOD B EURO (June & September) EURO 20000/wk
PERIOD C (October – May) EURO 18000/wk
+ VAT 13% + APA 20%
Charters for 5 days and less are only available upon request and the weekly rate is divided by 6.
Only Athens to Athens available.

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Charters for 5 days and less are only available upon request and the weekly rate is divided by 6.

Yacht is available only Athens to Athens

Captain: Stanislav Petkov
Stan is sailing already since his early childhood years. He started as a 7-year-old boy to sail optimists and lasers and, also to windsurf. Over the years he has sailed many oceans, calling them his home! Such as the Atlantic Ocean, the Mediterranean, the Caribbean, and the Black Sea. He has worked for private yachts and charter yachts, able to gain experience with owners, customers, in yacht management and team organization. He is kind, calm and very responsible, and hard-working. He tries to live up to his client’s expectations in every way, providing them safety, care, and full attention during their cruise of a lifetime! He speaks Bulgarian and English.

Chef: Nikola Dimitrov Statev
Nikola was born in 1993 and is from Varna, Bulgaria. He graduated from the University of Economics with a specialty in Industrial Business in 2016. During his schooling, he worked as a Junior Chef in a hotel in Varna, this is where his culinary career took off. After years as a chef in 5* restaurants in both Bulgaria and Germany, he took his skills to boats and began work on River Cruises. With his love of travel and adventure, he was then led into the yachting world.

In joining the crew of Adara, he is excited to be able to create menus and tailor the dishes to his guests. He is passionate about seafood and using fresh, local catches. His fabulous risottos and pasta will delight the palate. To him, cooking is an art form and a way of expressing himself.

In his time off the yacht, Nikola loves being with his wife and daughter traveling together and meeting new people. He enjoys playing darts and watching football. Nikola is excited to welcome guests onboard Adara and spoil them with incredible creations!

Languages: Bulgarian and English; German (basic)

Stewardess: Boryana Todorova
Boryana, or short Bobi, is a positive, smiley individual with lots of energy and willingness to learn! She would like to be a captain herself one day. After obtaining her sailing license in 2019, she started searching for the opportunity to gain experience working in sailing yachts. Until then, she was working in her family business in Varna, Bulgaria in customer service and studying marketing. She is open, communicative, a great team player, and is ready to serve her guests every need! She speaks Bulgarian, English and a bit of Russian.

Title Name Nation Born Languages
Captain Stanislav Petkov Bulgarian 1972 Bulgarian, English, Russian
Crew Nicola Statev Bulgarian

Captain

Stan Petkov

Chef

Nicola Statev

Stewardess

Boryana Todorova

Accomodation

Electric Heads 5

Ammenities

Ac Full
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 50
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 7
Children Allowed Yes

Leisure

Dinghy Zar Formenti 3
Dinghy Hp 70 hp Suzuki
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Wake Board Yes
2 Man Kayak Yes
Other Toys ● Seabob x 2
● Wakeboard
● Waterski
● Paddle board
● Kayak

Cabins: 4 queen bed cabins beds

Breakfast:

Coffee & Tea and Fresh juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts

Cheese and spreads

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, poached)

Honey, fresh fruits & local jams, and butter

Pancakes

Day 1

Lunch
Fresh green salad with smoked salmon and quail egg

Fried zucchini with garlic sauce

Perch fillet with tomato salsa and capers

Dinner

Grilled Eggplant & Zucchini Salad with Feta Cheese

Roasted herb potatoes with parmesan and asparagus

Ribeye steak with roasted vegetables and Gravy sauce

 

Day 2

Lunch

Pink tomato salad with eggplant puree and arugula

Greek shrimps “Saganaki”

Grilled “Fagri fish ’’ with creamy spinach with concassed tomato

Dinner

Greek Salad

Tzatziki sauce with garlic bread

Greek “Moussaka” with beef minced meat

 

Day 3

Lunch

Caesar salad with chicken

Baby Calamari filled with a mix of Cheese and Ratatouille

Risotto “Primavera” with spinach and asparagus

Dinner

Green salad with confit cherry tomatoes and camembert cheese

Shrimps with chili pineapple chutney

Salmon fillet with potato parsley cream and parmesan chips

 

Day 4

Lunch

Chickpeas salad with baby calamari and roasted bell peppers

Haloumi milfoil with dried tomatoes pesto

Spaghetti with seafood mix

Dinner

Beetroot, carrot, and apple salad with mint and honey dressing

Artichoke Spread with Garlic Bread

Chicken fillet with ratatouille and saffron rice

 

Day 5

Lunch

Zucchini cream soup with spring onion

Mussel Salad

Sea bass fillet with sweet potato puree and baby spinach

Dinner

Tabbouleh salad

Oven-Baked Pork Chops with grilled popcorn and bacon

 

Day 6

Lunch

Fish soup with salmon

Shrimp ceviche with avocado

Penne pasta with wild mushrooms and truffle oil

Dinner

Tuna Salad with olives & tomato and bell pepper

Trout with homemade potato rosti

 

Day 7

Lunch

Burrata salad with basil pesto and dried apricots

Mussels with thyme garlic and wine

Turbot filet  with sweat peas, potatoes Parisienne, and cream sauce with ginger

 

Dinner

Quinoa salad with avocado and balsamic dressing

Foie gras with apple puree

Roasted Duck Breast with shiitake mushrooms and olives

Whole sea bream baked in sea salt

 

 

 

Snack menu – between lunch and dinner

 Fish croissants with Salmon & Tuna fish or Crab rolls

Club sandwich with homemade potato wedges

Double cheese beef burger with Parmigiano potatoes

Salmon “Pate” with cream cheese and bruschetta

 

Desserts

Chocolate Cake with raspberries Coulis

Coconut cream cake with mascarpone and mango chutney

Poached pineapple with star anise and vanilla ice cream

Fruit panna cotta with berry sauce

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.