Ed Hamilton & Co.

ALTEYA (SUMMER)

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

– 4 queen cabins
– washer / dryer
– TV

Sample Menu

1ST DAY

 

WELCOME APPETIZERS

Baby octopus with guacamole • Cherry tomatoes with baby mozzarella • Blue cheese with grapes Emmental cheese with strawberries • Smoked salmon mini bites with Philadelphia cream cheese Mix of (Charcuterie board with) cheese, salami and prosciutto • Fresh fruits

 

DINNER

Fresh ruccola with tuna tartar, quail eggs and capers, two kinds of sesame and orange reduction Asparagus with eggs and parmesan cheese • Seabass fillet with tomatoes, olives and capers Homemade profiteroles with crème brûlée, fresh fruits and white/dark chocolate

 

 

2ND DAY

 

BREAKFAST

Scrambled eggs with smoked salmon • Cheese, bacon and ham platter • Fresh vegetables Omelette • Pancakes • Fresh fruits • Assorted croissants

LUNCH

Classic Caprese salad with homemade pesto • Linguine with Shrimp and zucchini

Beef Rossini (Beef steak with goose liver and black truffle/ Filet mignon, foie gras, black truffle) Triple chocolate

DINNER

Shrimp salad with asparagus • Vitello tonnato • Chicken fillet with porcini and rosemary roasted potatoes Chocolate Flan with vanilla ice cream and orange peel marmalade

 

 

3RD DAY

 

BREAKFAST

Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables Ham and mushroom omelette • Pancakes • Fresh fruits • Assorted croissants

LUNCH

Mix of fresh salads with red quinoa • Zucchini and shrimp cream soup • Lamb chops with herbs and pecorino Deconstructed tiramisu

DINNER

Burrata cheese with cherry tomatoes, olives and capers with fresh basil • Zucchini carpaccio with ricotta cheese Sesame crusted Red Tuna Fillet with ruccola and fennel

Kiwi Lime Mojito Cheesecake


4TH DAY

 

BREAKFAST

Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bacon omelette Apple Pancakes • Fresh fruits • Assorted croissants

LUNCH

Peeled tomatoes with ruccola, olives, honey dressing and flaky parmesan cheese

Sesame Crust Salmon Tartare with avocado-tapenade • Beef pepper steak with roasted rosemary potatoes Strawberry Terrine with cream sauce and caramelized walnuts (candied walnuts)

DINNER

Avocado with star anise poached pears, ruccola and Mirabeau cheese

Beef carpaccio with green beans and parmesan cheese • Aromatic crust skeletons Fillet with cherry tomatoes Panna Cotta with fresh fruits

 

5TH DAY

 

BREAKFAST

Boiled eggs • Traditional Bulgarian Mekici/Banica • Cheese, bacon and ham platter Fresh vegetables • Bacon omelette

Apple Pancakes • Fresh fruits • Assorted croissants

LUNCH

Leaf lettuce with pine nuts, cherry tomatoes and roasted (baked) goat cheese Kachuko Fish soup • Porcini Risotto with parmesan cheese

Blueberry Cheesecake

DINNER

Fresh Cucumber Radish salad with parsley and cherry tomatoes

Octopus Carpaccio with red onion jam and lime • Red Thai curry and Polenta Duck fillet with sheep cheese Red fruit raw vegan dessert

 

 

6TH DAY

BREAKFAST

Boiled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bean toast • Eggs Benedict Apple Pancakes • Fresh fruits • Assorted croissants

LUNCH

Caesar salad

Minestrone soup • Chicken fillet with bread sauce and black truffle Forest fruits with crème brûlée emulsion and crispy caramel

DINNER

Zucchini Salad with spinach, sun-dried tomatoes and ratatouille vinaigrette Prosciutto-Wrapped Asparagus with Hollandaise • Saltimbocca alla Romana White Chocolate Yogurt Mousse With Red Fruits

Additional Rate Information

NEW 2022 Rates (EURO) GREECE
High Season (July-August) 64000/wk + all exp
Mid Season (June & September) 59000/wk + all exp
Low Season (rest months) 54000 + all exp
+ APA 30% + VAT 12%
Charters for less than a week are only available upon request and the weekly rate is divided by 6

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire
Based in Marina Alimos, Athens

Additional Rate Information

NEW 2022 Rates (EURO) GREECE
High Season (July-August) 64000/wk + all exp
Mid Season (June & September) 59000/wk + all exp
Low Season (rest months) 54000 + all exp
+ APA 30% + VAT 12%
Charters for less than a week are only available upon request and the weekly rate is divided by 6

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire
Based in Marina Alimos, Athens

Captain Tihomir Petkov

Tihomir is a gentle captain – his calm personality and winning smile make everyone feel at home from the first second you meet him. Tihomir has been sailing all his life on charter and private yachts. He has worked in Greece for the bast 6 seasons and knows his way around. His background also includes electrician and yacht maintenance. He has a Yacht Master diploma for up to 24m (80 Ft). Tihomir’s experience on the sea is outstanding and his knowledge of every little secluded bay, marina, harbor, and island will make your trip even more delightful. The Captain’s friendly character allows a harmonious understanding, which is the basis of a comfortable and successful vacation on board a yacht. Most of all though he is wonderful with children.

Chef Pavlov Ghani

Gani was born in Bulgaria in 1974. His love of good food started at a very young age. He graduated from a high school for cooks, and then specialized in various places in Bulgaria and Italy.
He likes to wrap himself in the kitchen to charm his guests.
He is a cook in one of the biggest restaurants in Bulgaria. In 2019, the wind will take him to the sea.
This year, Alteya’s guests will be able to tempt their senses with the delicious food that Gani prepares.

Gani specializes in Mediterranean, Italian, greek and Bulgarian cuisine.

Deckhand/Steward TBA 2021

Title Name Nation Born Languages
Captain Tihomor Petkov Bulgarian 1976 English, Bulgarian, Russian
Crew Pavlov Gani Bulgarian

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Ipod Yes

General

Length 70
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 14
Children Allowed Yes

Leisure

Dinghy T/T 16.41 ft.
Dinghy Hp 1 X 100HP
Adult W Skis Yes
Jet Skis 1
Stand Up Paddle 2
Gear Snorkel 8
Tube Yes
Wake Board Yes
2 Man Kayak Yes
Games Beach Yes
Fishing Gear Yes
Other Toys JET SKI

– 4 queen cabins
– washer / dryer
– TV

1ST DAY

 

WELCOME APPETIZERS

Baby octopus with guacamole • Cherry tomatoes with baby mozzarella • Blue cheese with grapes Emmental cheese with strawberries • Smoked salmon mini bites with Philadelphia cream cheese Mix of (Charcuterie board with) cheese, salami and prosciutto • Fresh fruits

 

DINNER

Fresh ruccola with tuna tartar, quail eggs and capers, two kinds of sesame and orange reduction Asparagus with eggs and parmesan cheese • Seabass fillet with tomatoes, olives and capers Homemade profiteroles with crème brûlée, fresh fruits and white/dark chocolate

 

 

2ND DAY

 

BREAKFAST

Scrambled eggs with smoked salmon • Cheese, bacon and ham platter • Fresh vegetables Omelette • Pancakes • Fresh fruits • Assorted croissants

LUNCH

Classic Caprese salad with homemade pesto • Linguine with Shrimp and zucchini

Beef Rossini (Beef steak with goose liver and black truffle/ Filet mignon, foie gras, black truffle) Triple chocolate

DINNER

Shrimp salad with asparagus • Vitello tonnato • Chicken fillet with porcini and rosemary roasted potatoes Chocolate Flan with vanilla ice cream and orange peel marmalade

 

 

3RD DAY

 

BREAKFAST

Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables Ham and mushroom omelette • Pancakes • Fresh fruits • Assorted croissants

LUNCH

Mix of fresh salads with red quinoa • Zucchini and shrimp cream soup • Lamb chops with herbs and pecorino Deconstructed tiramisu

DINNER

Burrata cheese with cherry tomatoes, olives and capers with fresh basil • Zucchini carpaccio with ricotta cheese Sesame crusted Red Tuna Fillet with ruccola and fennel

Kiwi Lime Mojito Cheesecake


4TH DAY

 

BREAKFAST

Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bacon omelette Apple Pancakes • Fresh fruits • Assorted croissants

LUNCH

Peeled tomatoes with ruccola, olives, honey dressing and flaky parmesan cheese

Sesame Crust Salmon Tartare with avocado-tapenade • Beef pepper steak with roasted rosemary potatoes Strawberry Terrine with cream sauce and caramelized walnuts (candied walnuts)

DINNER

Avocado with star anise poached pears, ruccola and Mirabeau cheese

Beef carpaccio with green beans and parmesan cheese • Aromatic crust skeletons Fillet with cherry tomatoes Panna Cotta with fresh fruits

 

5TH DAY

 

BREAKFAST

Boiled eggs • Traditional Bulgarian Mekici/Banica • Cheese, bacon and ham platter Fresh vegetables • Bacon omelette

Apple Pancakes • Fresh fruits • Assorted croissants

LUNCH

Leaf lettuce with pine nuts, cherry tomatoes and roasted (baked) goat cheese Kachuko Fish soup • Porcini Risotto with parmesan cheese

Blueberry Cheesecake

DINNER

Fresh Cucumber Radish salad with parsley and cherry tomatoes

Octopus Carpaccio with red onion jam and lime • Red Thai curry and Polenta Duck fillet with sheep cheese Red fruit raw vegan dessert

 

 

6TH DAY

BREAKFAST

Boiled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bean toast • Eggs Benedict Apple Pancakes • Fresh fruits • Assorted croissants

LUNCH

Caesar salad

Minestrone soup • Chicken fillet with bread sauce and black truffle Forest fruits with crème brûlée emulsion and crispy caramel

DINNER

Zucchini Salad with spinach, sun-dried tomatoes and ratatouille vinaigrette Prosciutto-Wrapped Asparagus with Hollandaise • Saltimbocca alla Romana White Chocolate Yogurt Mousse With Red Fruits

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.