Ed Hamilton & Co.

AETHER

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 Owner’s suite with private bathroom
3 Queen double cabins with 3 bathrooms

Sample Menu

Breakfast

Assorted cereals (milk oatmeal brown sugar, raisins)

Orange and Apple juice

Fresh brewed filter coffee (decaffeinated coffee, selection of Teas)

Fresh Seasonal Fruits with Yogurt (melon, watermelon, oranges, pineapples, etc., Greek yogurt, honey)

All kind of bread types

English Muffins with assorted condiments (croissants, cakes, etc.)

Scrambled and boiled eggs

Link sausage (choice of smoked bacon pork sausage)

Cold meat Platter (Ham, salami, prosciutto, turkey)

Cheese Platter (Edam Aged Cheddar, Goat Cheese, Blue Cheese)

Pancakes (maple syrup praline marmalades)

Day 1

Lunch

Salmon tataki

Lentil Salad

Oven-baked potatoes (with vegan bechamel from almond milk, and vegan cheese)

Risotto with wild mushrooms truffle and fresh porcini

Dinner

Fish soup

Green salad, dill, ginger

Crayfish carpaccio

Grilled fresh fish, and vegetables

Day 2

Lunch

Bruschetta mozzarella, basil, olives

Shrimp tartar

Couscous salad

Lobster Spaghetti

Dinner

Spinach, rice, fresh tomato

Greek salad

Zucchini tempura

Mousaka

 

Day 3

Lunch

Beef tartar

Quinoa tabouleh

Cheese pie

Pork with leaks

Dinner

Halloumi salad

Sauté mushrooms, balsamic cream, rocket

Saganaki cheese

Artichokes with peas

Day 4

Lunch

Marinated anchovies

Mixed Green salad, cherry tomatoes, spring onions

Taramosalata from smoked mackerel, tomato marmalade, olives confit

Shrimp “Giouveci”

Shrimps- orzo – tomato- onion- basil oil- herbs

Dinner

Bruschetta prosciutto, fig, balsamic crème

Rocket, mozzarella, “Akrokolion” salad

Green beans, tomato sauce, potatoes

Lamp in gastric

Day 5

Lunch

Broccoli salad

Crab tartar avocado, yuzu, chilli mayo

Fava, octopus, caramelized onion

Sea bass, greens, carrot puree, basil oil

Dinner

Steamed mussels with traditional sauce

Shrimp salad (baby spinach, baby rocket, fennel, radish, roasted pine nuts, balsamic dressing)

Sea bass ceviche with sea urchin and greens sea bass- greens- sea urchin- oil and lemon sauce

Cuttlefish with spinach (cuttlefish- tomatoes- spinach-fresh onion-herbs)

Day 6

Lunch

Shrimps with kantaifi

Shrimps – mascarpone cheese – herbs – spices – kantaifi- mustard honey sauce

Pasta crab salad (crab – pasta – fresh onions- corn- lemon juice- pickled cucumbers- yogurt- mayo)

Stuffed squid with groats

Stuffed vegetables with feta cheese mousse (tomatoes – peppers- potatoes – rice -feta cheese – Greek herbs)

Dinner

Guacamole dip, tacos

Spinach syglino salad (Spinach – syglino from Mani – grilled talagani dried figs)

Spinach pie

Veal in tomato sauce with wild rice (veal- tomato-onion-herbs-rice)

Day 7

Lunch

Mediterranean salad (lettuce, tomato, cucumber, olives, feta cheese, and basil oil)

Greek platter (tzatziki, French fries, pita bread, etc.)

Pastitsio (ground beef and pork – pasta – tomato – bechamel – grated parmigiano cheese Marinated lamb chops)

Dinner

Green salad (tomato, cucumber, parsley, falafel, olive oil & lime)

Cabbage rolls (cabbage- ground beef- herbs- rice)

Sweet and sour chicken

Vegetable burger with homemade potatoes, sun-dried tomato sauce

Desserts

Millefeuille

Cheesecake

Chocolate brownie with melted caramel and vanilla ice cream

Gazpacho melon with caramel ice crem

Lemon pie

Ice cream

Banoffee

Chocolate souffle

 

Additional Rate Information

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
RATES 2022
Period A (July-August) EURO 38500/week
Period B (June – Sept) EURO 35000/week
Period C (October – May) EURO 29500/week
+ VAT 13% + APA 20%

RATES 2021
Period A (July-August) EURO 38500/week
Period B (June – Sept) EURO 35000/week
Period C (October – May) EURO 29500/week
+ VAT 13% + APA 20%

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire

Based in Olympic Marine – Lavrion

Additional Rate Information

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
RATES 2022
Period A (July-August) EURO 38500/week
Period B (June – Sept) EURO 35000/week
Period C (October – May) EURO 29500/week
+ VAT 13% + APA 20%

RATES 2021
Period A (July-August) EURO 38500/week
Period B (June – Sept) EURO 35000/week
Period C (October – May) EURO 29500/week
+ VAT 13% + APA 20%

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire

Based in Olympic Marine – Lavrion

Captain – Toby Covil
Toby has been sailing since he was a child, having grown up in a small harbor town in South West England. Having carried this passion into a career, he has worked for the last 8 years as a professional skipper all through the Mediterranean, the Caribbean, Southeast Asia, and even a season as a zodiac driver in Antarctica. He has an RYA yacht master offshore certificate as well as being an advanced Padi scuba diver with around 100 dives. Toby enjoys creating a safe, comfortable and relaxed onboard environment and his love for sailing is infectious. As well as his passion for exploring the coastlines of Greece, in his spare time, he is a keen surfer and has traveled to many places in the world with his surfboard when not sailing.
Languages – English mother tongue

Chef – Dimitris Kostantakis
Dimitris was born and raised in 1988 in Athens. He got his diploma in Plant Production from the Technical school of Crete and then he joined the culinary school ( Le Monde) in Athens.
He did his practice in one of the most successful and well-known five-star hotel in Athens (Wyndham Grand Athens 5*). He then started working as an A’ Cook at a Grill Bar in Athens and numerous other hotels throughout Athens gaining experience as a chef, as a team player, and in food creations. After working on the land he decided to explore life at sea since he loves to travel and to see new places. In his spare time, he likes to play basketball, swimming and listening to music. He speaks Greek, English, and French.

Stewardess – Milana Yussupova
Milana was born in Kazakhstan and raised in Athens, Greece. She was an actress, playing lead roles in the national theatre and also in many feature and short movies. She won a prestigious award for a lead role in a film at the Moscow Film Festival. With her love of Greece and passion for the sea, she left her acting career and joined the world of yachting.

For the past 5 years, Milana has worked onboard various yachts, both private and charter. During this time, she has sailed to incredible places worldwide- including the Mediterranean, Caribbean, and South East Asia. You will always find her with a smile on her face, doing her utmost to create a perfect onboard experience for her guests. She has a meticulous eye for detail and keeps the yacht in impeccable condition. Her kindness and dedication to those around her create a welcoming environment onboard Aether. In her private time, Milana loves the quiet practice of yoga and continues to travel the world.

Languages: Greek, English, and Russian (fluent)

Title Name Nation Born Languages
Captain Toby Covil Irish 1990 Greek, English, French, Russian
Crew Dimitris Kostantakis Greek

Captain

Giorgos Mourmouris

Chef

Yulia Dudnik

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator ONAN 17 KVA
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 67
Pax 8
Cabins 4
Year Built 2018
Cruise Speed 9
Guest Smoke On deck
Children Allowed Yes

Leisure

Dinghy T/T Highfield Deluxe Yamaha 390
Dinghy Hp 60
Adult W Skis Yes
Knee Board No
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Other Toys - WATERSKI (children & adult)
- WAKEBOARD
- WATER TUBE
- SNORKELING EQUIPMENT
- KAYAK -SUP
- FISHING GEAR
- SUP INFLATABLE
- WATERCARPET
- 2 SEABOBS
- Deck Jacuzzi with hot water
- two lounge pouf
- Under water lights
- Carpeting in Cabins

1 Owner’s suite with private bathroom
3 Queen double cabins with 3 bathrooms

Breakfast

Assorted cereals (milk oatmeal brown sugar, raisins)

Orange and Apple juice

Fresh brewed filter coffee (decaffeinated coffee, selection of Teas)

Fresh Seasonal Fruits with Yogurt (melon, watermelon, oranges, pineapples, etc., Greek yogurt, honey)

All kind of bread types

English Muffins with assorted condiments (croissants, cakes, etc.)

Scrambled and boiled eggs

Link sausage (choice of smoked bacon pork sausage)

Cold meat Platter (Ham, salami, prosciutto, turkey)

Cheese Platter (Edam Aged Cheddar, Goat Cheese, Blue Cheese)

Pancakes (maple syrup praline marmalades)

Day 1

Lunch

Salmon tataki

Lentil Salad

Oven-baked potatoes (with vegan bechamel from almond milk, and vegan cheese)

Risotto with wild mushrooms truffle and fresh porcini

Dinner

Fish soup

Green salad, dill, ginger

Crayfish carpaccio

Grilled fresh fish, and vegetables

Day 2

Lunch

Bruschetta mozzarella, basil, olives

Shrimp tartar

Couscous salad

Lobster Spaghetti

Dinner

Spinach, rice, fresh tomato

Greek salad

Zucchini tempura

Mousaka

 

Day 3

Lunch

Beef tartar

Quinoa tabouleh

Cheese pie

Pork with leaks

Dinner

Halloumi salad

Sauté mushrooms, balsamic cream, rocket

Saganaki cheese

Artichokes with peas

Day 4

Lunch

Marinated anchovies

Mixed Green salad, cherry tomatoes, spring onions

Taramosalata from smoked mackerel, tomato marmalade, olives confit

Shrimp “Giouveci”

Shrimps- orzo – tomato- onion- basil oil- herbs

Dinner

Bruschetta prosciutto, fig, balsamic crème

Rocket, mozzarella, “Akrokolion” salad

Green beans, tomato sauce, potatoes

Lamp in gastric

Day 5

Lunch

Broccoli salad

Crab tartar avocado, yuzu, chilli mayo

Fava, octopus, caramelized onion

Sea bass, greens, carrot puree, basil oil

Dinner

Steamed mussels with traditional sauce

Shrimp salad (baby spinach, baby rocket, fennel, radish, roasted pine nuts, balsamic dressing)

Sea bass ceviche with sea urchin and greens sea bass- greens- sea urchin- oil and lemon sauce

Cuttlefish with spinach (cuttlefish- tomatoes- spinach-fresh onion-herbs)

Day 6

Lunch

Shrimps with kantaifi

Shrimps – mascarpone cheese – herbs – spices – kantaifi- mustard honey sauce

Pasta crab salad (crab – pasta – fresh onions- corn- lemon juice- pickled cucumbers- yogurt- mayo)

Stuffed squid with groats

Stuffed vegetables with feta cheese mousse (tomatoes – peppers- potatoes – rice -feta cheese – Greek herbs)

Dinner

Guacamole dip, tacos

Spinach syglino salad (Spinach – syglino from Mani – grilled talagani dried figs)

Spinach pie

Veal in tomato sauce with wild rice (veal- tomato-onion-herbs-rice)

Day 7

Lunch

Mediterranean salad (lettuce, tomato, cucumber, olives, feta cheese, and basil oil)

Greek platter (tzatziki, French fries, pita bread, etc.)

Pastitsio (ground beef and pork – pasta – tomato – bechamel – grated parmigiano cheese Marinated lamb chops)

Dinner

Green salad (tomato, cucumber, parsley, falafel, olive oil & lime)

Cabbage rolls (cabbage- ground beef- herbs- rice)

Sweet and sour chicken

Vegetable burger with homemade potatoes, sun-dried tomato sauce

Desserts

Millefeuille

Cheesecake

Chocolate brownie with melted caramel and vanilla ice cream

Gazpacho melon with caramel ice crem

Lemon pie

Ice cream

Banoffee

Chocolate souffle

 

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.