Ed Hamilton & Co.

ALOIA

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

One master cabin with queen size bed, 3 double cabins with queen size bed 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, croissant different types, cakes

DAY 1

LUNCH

Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit

Salad rocket with artichokes

Calamari sauté with fava from Santorini and vegetable spaghetti

DINNER

Greek salad

(cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse, and soap from feta cheese) 

Fish Carpaccio with Leche de Tigre

Seabass with spanakorizo sauce and Cuttlefish ink

DAY 2

LUNCH 

Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil

Bruschetta with roasted peppers, rocket leaves, and parmesan flakes

Risotto a la vongole

DINNER

Salad Niçoise

Beef Tartar OR Foie gras with marmalade from fruit

Chicken fricassee

DAY 3

LUNCH

Traditional Spanish Salad melon with prosciutto

Gazpachos soup

Fresh Tuna fillet Vierge

 

DINNER

Beef Carpaccio with rocket and parmesan flakes

Salad Sikora with sever cheese, apple red, pecan, tomato, and aioli sauce.

Iberic di bellota with pure and chips from sweet potato 

DAY 4

LUNCH 

Spring rolls with vegetable and chicken

Salat green beans

Ramen Bowl with noodles and shrimps

DINNER

Sushi Night

Salad mix

DAY 5 

LUNCH 

Athinaiki salad (baby potato, fresh vegetables, and fresh fish)

Tzatziki avocado

Fish fillet with green horta and sauce egg-lemon

DINNER

Green Mix salat with fried cheese and walnut

Taramas with cuttlefish ink

Lobster Pasta with fresh tomato sauce

DAY 6 

LUNCH 

Tricolor beetroot with mousse from Greek yogurt and walnuts

Smoked eel with homemade hummus, capers leaves, and kritamo

Fresh fish fillet with pure from celery or eggplant

DINNER

Greek cheese Talagani in a crust sheet with honey and sesame

Traditional Crete Salad Dakos

Greek Moussaka (New style)

DAY 7 

LUNCH 

Lentils salat me tomato cherry and fresh herbs

Asparagus with Romesco sauce and crispy prosciutto

Stuffed Chicken ballotine with cream cheese, dried tomato, and fresh onion with polenta 

DINNER

Crap salad with green apple, ginger and lemon juice and avocado cream.

Grilled zucchini with mozzarella and basil pesto

Fillet Rossini with foie gras

DESSERTS

Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Banoffee tart, Fruit salad, Pavlova, crème Brule, Greek traditional desserts, Panna cotta, loukoumades (Greek doughnuts), Churros, Lemon tart, Torrijos

*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

Additional Rate Details:
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%

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire
Based in Marina Agios Kosmas

Additional Rate Information

Additional Rate Details:
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%

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire
Based in Marina Agios Kosmas

Captain: Vladimir Vangelov
Vladimir is a highly experienced captain with thousand of sailing miles on his career around Europe and most specifically major sailing destinations like Croatia, Greece, Montenegro, and Turkey. Vladimir at the age of 47, speaks fluent English and has extensive sailing experience gained from various races in sailing class F18 and regattas all over Europe and more specifically in Bulgaria, Romania, France, and Turkey. His profile includes skippering experience in various boat types both (monohulls and multihulls). Furthermore, his lovely personality and great interpersonal skills have enabled him to captain on a commercial motor yacht for the last three years based in the South of France. In the meanwhile, for the last five years has been working as a technical advisor for several dealers of Lagoon and Jeanneau, providing him with all the extra technical marine expertise needed to make your voyage the least stressful possible. On top of everything, his parental experience being the dad of two lovely children make him the right captain for a family type sailing vacations.

Chef: Panos Kyriazis
Panos was born in 1988 in our beautiful Thessaloniki. His love for cooking made him want to travel the world. Hence, he had a job opportunity to work as a chef in a luxury resort of Bansko of Bulgaria, he then traveled to Germany, first from the south (Stuttgart) up to the north (Hamburg), to the city of lights, Paris, and ended down to the exotic St. Barth in the Caribbean! Finally, he accomplished combining his love for the sea with his love for cooking like a chef on yachts.
He holds his Culinary diploma from IEK DELTA in Athens, he speaks fluent English, some german and he also holds a powerboat certificate.
In his free time, he enjoys traveling, of course, reading, relaxing with some good vibe music with a glass of good French wine!

Deckhand/ Stew: Themis Tranos

Themis was born in 1992 in Athens. 

He has eight years of experience in customer-oriented tourism and hospitality and events management (hotel, outdoor activities companies, event management companies, marketing consulting & product mediator). He is expertise in adventure and outdoor activities such as climbing, hiking, scuba diving (rescue diver), kitesurfing (IKO Level 3), water – skiing, snowboarding. 
He holds a bachelor in International Hospitality and Tourism Management and Business Administration. 
He also holds Day SKipper Diploma and Powerboat diploma. He has crossed the Mediterranean twice for yacht deliveries. 
Some of his interests are photography, cooking, winter activities, hiking, traveling, and lastly, he speaks fluent English and good German. 

Title Name Nation Born Languages
Captain Vladimir Vangelov Bulgarian 1973 Bulgarian, English, Greek, German
Crew Panos Kyriazis Greek

Captain

Vladimir Vangelov

Chef

Panos Kyriazis

Deckhand

Themis Tranos

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 67
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8
Children Allowed Yes

Leisure

Dinghy ηιγηφιελδ 460μ
Dinghy Hp 60
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board Yes
2 Man Kayak 1
Games Beach Yes
Fishing Gear Yes

One master cabin with queen size bed, 3 double cabins with queen size bed 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, croissant different types, cakes

DAY 1

LUNCH

Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit

Salad rocket with artichokes

Calamari sauté with fava from Santorini and vegetable spaghetti

DINNER

Greek salad

(cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse, and soap from feta cheese) 

Fish Carpaccio with Leche de Tigre

Seabass with spanakorizo sauce and Cuttlefish ink

DAY 2

LUNCH 

Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil

Bruschetta with roasted peppers, rocket leaves, and parmesan flakes

Risotto a la vongole

DINNER

Salad Niçoise

Beef Tartar OR Foie gras with marmalade from fruit

Chicken fricassee

DAY 3

LUNCH

Traditional Spanish Salad melon with prosciutto

Gazpachos soup

Fresh Tuna fillet Vierge

 

DINNER

Beef Carpaccio with rocket and parmesan flakes

Salad Sikora with sever cheese, apple red, pecan, tomato, and aioli sauce.

Iberic di bellota with pure and chips from sweet potato 

DAY 4

LUNCH 

Spring rolls with vegetable and chicken

Salat green beans

Ramen Bowl with noodles and shrimps

DINNER

Sushi Night

Salad mix

DAY 5 

LUNCH 

Athinaiki salad (baby potato, fresh vegetables, and fresh fish)

Tzatziki avocado

Fish fillet with green horta and sauce egg-lemon

DINNER

Green Mix salat with fried cheese and walnut

Taramas with cuttlefish ink

Lobster Pasta with fresh tomato sauce

DAY 6 

LUNCH 

Tricolor beetroot with mousse from Greek yogurt and walnuts

Smoked eel with homemade hummus, capers leaves, and kritamo

Fresh fish fillet with pure from celery or eggplant

DINNER

Greek cheese Talagani in a crust sheet with honey and sesame

Traditional Crete Salad Dakos

Greek Moussaka (New style)

DAY 7 

LUNCH 

Lentils salat me tomato cherry and fresh herbs

Asparagus with Romesco sauce and crispy prosciutto

Stuffed Chicken ballotine with cream cheese, dried tomato, and fresh onion with polenta 

DINNER

Crap salad with green apple, ginger and lemon juice and avocado cream.

Grilled zucchini with mozzarella and basil pesto

Fillet Rossini with foie gras

DESSERTS

Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Banoffee tart, Fruit salad, Pavlova, crème Brule, Greek traditional desserts, Panna cotta, loukoumades (Greek doughnuts), Churros, Lemon tart, Torrijos

*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                                                                                                                                              

 

 

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.