Ed Hamilton & Co.

ALOIA 80

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

One master cabin and four queen bed guest cabins all with private facilities

Sample Menu

BRΕΑKFAST

Tea, infusions, coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts (different types), eggs all types,  avocados, pancakes, crepes, croissants of different types, and fresh cakes

DAY 1

LUNCH
Smoked eggplant with feta cheese mousse
Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit
Traditional Greek salad
Freshly grilled fish
Mussels with fresh herbs 

DINNER
Kantaifi stuffed with Greek cheese, figs and raspberries sauce
Tricolor beetroot with fries and goat cheese
Stuffed turkey fillet with chicken mousse and mushroom mix
Armenovil ( semifreddo ice cream ) with chocolate and caramelized nuts

DAY 2

LUNCH
Ricotta cheese with strawberry sauce
Mille-feuille Spanakopita salad
Lobster Pasta

DINNER
Canolli salty
Mix zucchini with burrata mozzarella
Pork fillet with fresh cous cous from cauliflower and salsa from pork broth
Orangepie with fresh ice cream

DAY 3

LUNCH
Steak tartare with brioche bread
Baby gem lettuce with blue cheese and pear
Bavette Steak with café de Pari sauce

DINNER
Macaron with fresh fish
Kinoa salad, fresh mint, fresh orange jam, and mousse from goat cheese
Sea bass with fresh Greek Horta and lemon sauce
Lemon tart

DAY 4

LUNCH
Saint-Jacques carpacio
Traditional Creta Dakos salad
Squid with fava capers berries, and fresh herbs sauce 

DINNER
Eggplant fried with tomato sauce
Salad rocket with artichokes, flakes of parmesan, and black garlic dressing
Rossini fillet with black truffle
Porn star Martini desert

DAY 5 

LUNCH
Ceviche sea bream with Lecce de tigre and kumquat
Horta with chickpeas and katiki cheese
Fish fillet stuffed with fish mousse and vegetable puree 

DINNER
Tart with peas and lemon gel
Legume salad with apricot and hazelnut
Lamb chops with fried polenta
Pavlova with white chocolate mousse and forest fruit 

DAY 6 

LUNCH
Canolli avocado with fresh shrimp
Nicoise salad
Tuna tataki with vegetable spaghetti

DINNER
Asparagus Mosaic with nori
Ceasars salad
Chicken breast fricassee

DAY 7

LUNCH
Arancini mussels with cuttlefish ink
Octopus salad
Sea bream fillet with parsnips pure and chips 

DINNER
Crispy Nori with crayfish
Mesclan with fresh cherry, yogurt and cucumber ice cream
Cacio pepper risotto with red shrimp
Panacota with berries sauce

If you have a food allergy or a special dietary requirement please inform the Chef.

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch   

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

2024 Rates
High Season (15 June – 15 September) EURO 90000/week + all exp
Mid Season (1 May – 14 June & 16 September – 31 October) EURO 80000/week + all exp
Low Season (1 November – 30 April) EURO 70000 + all exp
+ APA 20% + VAT 13%
VAT 6,5% till end of 2024

 

Additional Rate Information

Summer 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.

 

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 through April Plus Expenses €70,000/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

2024 Rates
High Season (15 June – 15 September) EURO 90000/week + all exp
Mid Season (1 May – 14 June & 16 September – 31 October) EURO 80000/week + all exp
Low Season (1 November – 30 April) EURO 70000 + all exp
+ APA 20% + VAT 13%
VAT 6,5% till end of 2024

 

Location Details

Summer 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.

 

Captain: Dimitris Ntasis

Dimitris Ntasis, an accomplished sailor and multilingual professional based in Greece/Italy, born in 1991. His love for the sea began at the young age of six when he started sailing on the Optimist class. Eight years old and already winning his first bronze medal, Dimitris’s sailing career has been nothing short of extraordinary, with over 25 gold, silver, and bronze medals in his repertoire, across the Laser, Europe, Lightning, and 25f classes.

Dimitris spent most of his life sailing across the Aegean and Ionian seas with his father’s vessel, making him very familiar with many Greek Island destinations and moorings. Today, he has acquired an extensive experience in managing and leading yacht crews and has dedicated himself to the evolution of his skills.

Dimitris is licensed with STCW certificate, Medical Certificate, Ships cook training, FSHL2, Security awareness, Motorboat driving license (24m), Master of Yachts Professional (200GT), and Skipper license. His natural boat handling and sailing skills make him one of the best in the business while his experience in servicing VVIPs and his outstanding communication skills satisfy even the highest expectations.

Aside from his sailing expertise, Dimitris is also a competent cook, skilled in all aspects of yacht technical operations and maintenance. He has an affinity for fishing and diving, making him the perfect companion for all sea explorations.

If you’re looking for a highly experienced and dedicated sailor, Dimitris is the one. His immense talent, genuine leadership, and exceptional yacht maintenance skills are an asset to any crew and guarantee an unforgettable charter experience.

Previous Yachts: Miracola, Minerva, Moonlight II

Chef: Panos Kyriazis

Born in 1988 in the beautiful city of Thessaloniki, Panos’s passion for cooking ignited his desire to explore the world. His culinary journey led him to work as a chef in a luxury resort in Bansko, Bulgaria, before embarking on a culinary odyssey through Germany, from the south in Stuttgart to the north in Hamburg, then to the enchanting city of lights, Paris, and eventually to the exotic St. Barth in the Caribbean.
Panos fulfilled his dream of combining his love for the sea with his culinary skills by becoming a chef on yachts. Holding a Culinary diploma from IEK DELTA in Athens, he is well-equipped to tantalize taste buds with his culinary creations. Fluent in English, with a knowledge of German, Panos also holds a powerboat certificate.
During his leisure time, Panos indulges in his love for travel, reading, and relaxation accompanied by good vibes and a glass of fine French wine.

Previous yacht: ALOIA

Chief Stewardess: Maryna Letinska,

Maryna Letinska, the chief Stewardess onboard Aloia 80, born in 1989. Maryba completed her Master of Restaurant service at the maritime college and has acquired several skills, including table setting decoration, housekeeping, flower arrangement, basic cocktail making, flexibility/adaptability, and provisioning.

Maryna is a strong personality who enjoys achieving goals and keeping everything in order. She is dedicated, reliable, and easygoing, with a sense of humor and a professional demeanor. Maryba is attentive to details and approaches everything with a positive attitude. She is also a good team player and is quick to learn new things.

With her skills, knowledge, and personality, Maryna is an excellent addition to any crew. She is committed to providing a high standard of service and excels in tasks such as detailing and guest-oriented service.

Maryna is driven by her passion for excellence and her dedication to her work. She is always striving to improve her skills and learn new things, making her an indispensable asset to any yacht crew. If you’re looking for a chief Stewardess who can keep things in order while maintaining a positive attitude and a professional demeanor, look no further than Maryna Letinska.

Previos Yachts: s/y Plan B, M/Y Tueq, M/y Turama

Steward: Angelo Koletsi

Meet Angelo, an enthusiastic and dedicated individual with a wealth of experience spanning seven years in the restaurant industry, both in Greece and abroad. For the past two seasons, he showcased his skills at the Grand Bretagne Hotel in Athens and at one of the top restaurants in Mykonos.
Although relatively new to the world of yachting, Angelo’s strong work ethic, exceptional customer service skills, and meticulous attention to detail make him an ideal candidate for the role of steward on board. Eager to transfer his hospitality experience to the yachting industry, Angelo is committed to providing top-notch service to guests, ensuring their comfort throughout the voyage.
Known for his kindness, adaptability, and ever-present smile, Angelo is ready to contribute to an exceptional yachting experience. Fluent in both Greek and English, he ensures effective communication to meet the diverse needs of guests on board.

Deckhand: Konstantinos Kontoes

Konstantinos, born in 1993, brings a wealth of experiences to the crew of Aloia 80 as a dedicated deckhand. Konstantinos holds a Captain’s License for Open Sea Vessels and a Speed Boat Operator License (Greek, up to 24m), alongside basic training in Maritime Safety. Motivated and educated in shipping, Konstantinos possesses comprehensive skills in navigation, yacht operations, guest service, and cooking within maritime environments. He is pleasant, hard-working and enjoys life challenges. Fluent in English and Greek, and committed to professional growth, Konstantinos seeks opportunities to leverage his knowledge and contribute effectively to a dynamic team aboard Aloia 80.

Title Name Nation Born Languages
Captain Dimitrios Ntasis Greek/Itlian 1991 English, Greek, Russian, Ukrainian
Crew Panos Kyriazis Greek

Captain

Dimitris Ntasis

Chef

Panos Kyriazis

Chief Stewardess

Maryna LETINSKA

Steward

Angelo Koletsi

Deckhand

Konstantinos Kontoes

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator yes
Water Maker Yes (2)
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 80 ft
Pax 10
Cabins 5
Year Built 2024
Cruise Speed 10
Guest Pet Yes
Children Allowed Yes

Leisure

Dinghy Williams Sportjet 520
Dinghy Hp 230
Adult W Skis Yes
Jet Skis 1
Stand Up Paddle 2
Tube Yes
Wake Board Yes
1 Man Kayak 2
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 80.00 Ft
Beam 36.4
Draft 6.9
King 1
Queen 4
Jacuzzi Yes
Gym No
Pref Pickup ATHENS
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games No
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2 X Cummins QSB 6.7 550 HP1 x Kohler 20Kw1 x Fisher Panda 20 Kw
Inverter yes
Dinghy Pax 7
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Lithium batteries with solar panels - no generator is required at night to run the A/C
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Shower gel, shampoo, conditioner, body lotion (Apivita)
Hairdryer (3)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows (4 on each bed)

Barbecue
two wet bars (fore deck and fly bridge)
Jacuzzi on foredeck
Two side cockpits with opening wings,
A Beach Club that’s 100% overlooking the sea to make the most of the anchorages
Filtration System for Purified Water (mineral & sparkling water)
Communicate Wi-Fi
Printer
Laptop
Ac Night Yes
Other Toys Tender: Williams 520 with 230 HP engine
JET SKI SEA DOO SPARK (1)
FLITEBOARD AIR JET 90 MIN
Wakeboard (1)
Water ski adults (1)
Monoski adults (1)
Inflatable couch 3 seated (1)
Efoil (1)
Fishing gear (1)
Snorkeling gear (10)
SeaBob (2)
Kayak (2)
Paddleboard (2) which scuba jet gear can be added to. make motorized
Life jackets (adults & kids)
Scuba jet (3) + kit

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

BRΕΑKFAST

Tea, infusions, coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts (different types), eggs all types,  avocados, pancakes, crepes, croissants of different types, and fresh cakes

DAY 1

LUNCH
Smoked eggplant with feta cheese mousse
Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit
Traditional Greek salad
Freshly grilled fish
Mussels with fresh herbs 

DINNER
Kantaifi stuffed with Greek cheese, figs and raspberries sauce
Tricolor beetroot with fries and goat cheese
Stuffed turkey fillet with chicken mousse and mushroom mix
Armenovil ( semifreddo ice cream ) with chocolate and caramelized nuts

DAY 2

LUNCH
Ricotta cheese with strawberry sauce
Mille-feuille Spanakopita salad
Lobster Pasta

DINNER
Canolli salty
Mix zucchini with burrata mozzarella
Pork fillet with fresh cous cous from cauliflower and salsa from pork broth
Orangepie with fresh ice cream

DAY 3

LUNCH
Steak tartare with brioche bread
Baby gem lettuce with blue cheese and pear
Bavette Steak with café de Pari sauce

DINNER
Macaron with fresh fish
Kinoa salad, fresh mint, fresh orange jam, and mousse from goat cheese
Sea bass with fresh Greek Horta and lemon sauce
Lemon tart

DAY 4

LUNCH
Saint-Jacques carpacio
Traditional Creta Dakos salad
Squid with fava capers berries, and fresh herbs sauce 

DINNER
Eggplant fried with tomato sauce
Salad rocket with artichokes, flakes of parmesan, and black garlic dressing
Rossini fillet with black truffle
Porn star Martini desert

DAY 5 

LUNCH
Ceviche sea bream with Lecce de tigre and kumquat
Horta with chickpeas and katiki cheese
Fish fillet stuffed with fish mousse and vegetable puree 

DINNER
Tart with peas and lemon gel
Legume salad with apricot and hazelnut
Lamb chops with fried polenta
Pavlova with white chocolate mousse and forest fruit 

DAY 6 

LUNCH
Canolli avocado with fresh shrimp
Nicoise salad
Tuna tataki with vegetable spaghetti

DINNER
Asparagus Mosaic with nori
Ceasars salad
Chicken breast fricassee

DAY 7

LUNCH
Arancini mussels with cuttlefish ink
Octopus salad
Sea bream fillet with parsnips pure and chips 

DINNER
Crispy Nori with crayfish
Mesclan with fresh cherry, yogurt and cucumber ice cream
Cacio pepper risotto with red shrimp
Panacota with berries sauce

If you have a food allergy or a special dietary requirement please inform the Chef.

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch   

Request Info

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.