Ed Hamilton & Co.

AMADEUS

  • Guests 12
  • Cabins 5
  • Model Sail
  • Year Built 1996

Rates Per Week

Crew Profiles

Specifications

Accommodations

One full width Master cabin with small desk and en suite facilities (wc separate from bath and shower).
Two identical double cabins with additional single bunks situated forward.
Two identical double cabins situated aft which can be convertible to twins. (Total 5 double beds)
All cabins with en suite facilities.

Sample Menu

S/Y AMADEUS               

 

BREAKFAST SELECTIONS 

 

 

-Freshly Squeezed Orange And/Or Grapefruit Juice

-Selection Of Other Juices Such As Peach, Pineapple, Tomato.

 

-Fresh Milk Cold And/Or Hot.

 

-Freshly Brewed Coffee And/Or Decaf Coffee, Cappuccino, Espresso (Nespresso)

-Hot Or Cold Chocolate, Selection Of Teas Served With Lemon, Honey And/Or Milk.

 

-Breads: Plain Croissant, Chocolate Croissant, Brioche, Muffins, Traditional Greek Bread,

-Rolls, Pastries, Toast White/Wheat/Rye.

 

-Selection Of Jams And Marmalades Such As Apricot, Strawberry, Rasberry, Orange And Honey.

 

-Selection Of Cheese Such As Emmental, Edam, Gruyere, Kefalotiri, Graviera,

-Cream Cheese, Cottage Cheese, Cheese Spread.

 

-Ham, Bacon, Salami, Smoked Turkey, Prosciutto.

 

-Choice Of: Scrambled Eggs, Boiled Eggs, Fried Eggs, Poached Eggs, Omelets.

-Eggs And Omelets Are Prepared To Order And Accompanied According To The Guest’s Requests.

 

-Pancakes, Served With Jam, Honey, Maple Syrup, Fruits And/Or Whipped Cream.

 

-Home-Made Carrot Cake.

 

-Selection Of Cereals Such As Corn Flakes, Bran,Rice Crispies , Muesli.

 

-Greek Plain Yoghurt And Fruit Yoghurt.

 

-Fruit Salad, Half Grapefruit, Mixed Berries, Stewed Prunes, Dried Fruits And Nuts.

 

 

 

 

 

LUNCH SELECTIONS

 

 

  • Greek Salad With Marinated Anchovy And Extra Virgin Olive Oil

 

Fresh Talliatele With Mushrooms And Parmesan Chips

Seawolf Fiilet With Vegetables Briam, Fried Caper And Fresh Thyme Panacotta With Ginger

 

  • Salad With Radish, Dill, Parsley, Arabic Pita Bread And Soumak

 

Egg-Plant Napoleon With Feta Cheese And Tomato Couli

Chicken Roll, Cous-Cous With Raisins, Pine Nut And Orange Sauce Walnut Cake With Vanilla Ice-Cream

 

  • Salad With Grilled Peach And Apricot And Watermelon Vinaigrette Sauce

 

Risotto With Red Mullet, Pine Nuts And Sun Dried Tomato

Pork Loin Filled With Naxos Graviere

Halvas (Semolina) With Korinthous Raisins Kai Cinnamon

 

  • Salad With Fennel Root, Olives And Orange

Tarte With Goat Cheese And Green Apple

 

Gurnet Fillet With Lemon Sauce Baby Potatoes And Parsley

Yogurt Mousse With Fresh Vanilla

 

  • Watermelon Salad,Feta Onion And Lemon Sauce, Balsamic Vinegar And Extra Virgin Olive Oil

 

Stuffed Squid With Chocolate Sauce

Tuna Fillet With Orange Confite And Red Wine Sauce

Peach Cheesecake

 

  • Green Salad With Smoked Salmon And Salmon Eggs

 

Mussels With Fresh White Cheese (Anthotiro) And Peppers

Sole Fillet Saute With Spring Onion And Fava (Yellow Split Peas) Fron Santorini Island

Galaktompoureko (Pastry Fillo Filled With Cream) And Orange Couli

 

  • Salad With Rocket, Parmezan Flakes, Sun Dried Tomato And Caramel Balsamic Sauce

 

Grilled Octapus With Chick Peas And Lemon

Anglerfish Stew With Green Talliatele

Tiramisu With Aigina Pistachios

 

DINNER SELECTIONS

 

 

-Salad With Cretan Hard Bread , Tomato And Fresh White Cheese (Anthotiro)

 

Grilled Vegetables Napoleon With Mastello (Chios Cheese)

Bream Fillet With Crust From Cuttlefish Ink, Artichoke Mousse And Marinated Fennel Root

Chocolate Souffle With Ice-Cream

 

-Green Salad With Cottage Cheese, Walnuts And Extra Virgin Olive Oil With Herbs

 

Cabbage Leafs Filled With Shrimps, Cracked Wheat And Egg-Lemon Sauce And Ginger

T-Bone Steak With Mushrooms Sauce,Dofinouaze Potato

Trifle With Coffee

 

 

-Caesars Salad With Poached Egg, Parmesan Tuille And Mustard Crackers

 

Fousili With Pesto Sauce And King Prawns

Cod Fish Cooked With Safron, Green Olives And Potato

Kantaifi With Pistachio And Ice Cream

 

-Mozzarella Buffal0 With Black Eyed Beans And Fennel

 

Rizotto Venere With Chicken Breast And Crawfish

Rib-Eye With Fresh Potato Chips And Vegetable Sauce

Almond Pie With Chocolate

 

 

-Baby Spinach Salad, Pears With Pepper And Walnut Vinegar From Blackberry

 

Beef Carpaccio With Caper, Parmesan And Rocket

Gilthead Fillet, Vegetable Chips And Hot Balsamic Sauce

Greek Loukoumades, Thyme Honey And Walnuts

 

 

-Cracked Wheat Salad, Parsley,Cucumber,Tomato And Pomegrenade Sauce

 

Goat And Feta Cheese Croquete, Orange And Cumin Sauce

Pork Souvlaki, Greek Pita Bread, Tzatziki Sauce And French Fries

Caltsounia (Pastry) With Manouri Cheese, Mint, Honey-Orange Sauce

 

 

-Grilled Vegetables Salad And Chaloumi (Cyprus Cheese)

 

Eggplant “Papoutsakia”, Mince Meat With Fresh Tomato Sauce

Spagetti Flavored With Cutlefish Ink, Shrimps

Hazelnut Cream Profiterolle

Additional Rate Information

Weekly Rates:
High Season / August: Euro 45,500
Mid Season / July: Euro 39,500
Low Season / All remaining months: Euro 35,000

Plus, 12% VAT (within Greek waters) and 30% APA, MYBA TERMS.
Greek Charter License

Additional Rate Information

Summer Area: Greece, Turkey, Croatia

Winter Area: Greece

Location Details: Home Base: Marina Zea, Piraeus, Greece
Greek Charter License

Additional Rate Information

Weekly Rates:
High Season / August: Euro 45,500
Mid Season / July: Euro 39,500
Low Season / All remaining months: Euro 35,000

Plus, 12% VAT (within Greek waters) and 30% APA, MYBA TERMS.
Greek Charter License

Location Details

Summer Area: Greece, Turkey, Croatia

Winter Area: Greece

Location Details: Home Base: Marina Zea, Piraeus, Greece
Greek Charter License

CAPTAIN – Nikos Kousoulis
Captain Nikos is a graduate of the Merchant Marine Academy and holds a Captain Class A’ Diploma. He has over 17 years of service at sea onboard many Charter Yachts and Cruise Ships. He has been on board S/Y Amadeus for the past 8 years and will also cruise at night, weather permitting. He holds Certificates in GMDSS, Fir Fighting & First Aid, Personal Safety, Life Saving, and Ship Security. Captain Nikos is an avid Sailor and an excellent host. He speaks English. He is 51 years old, married and has three children.

ENGINEER – Nikos Akermanidis
Nikos holds an Engineer Class B’ Diploma from the Greek Merchant Marine Academy. He has over 18 years of experience onboard Ocean Going Vessels and Charter Yachts. This is his second year on board the yacht. He speaks English and is 42 years old.

CHEF –Thanasis Kalogeropoulos

Thanasis is a certified Master Chef, Post Graduate in Culinary and Pastry Studies at Switselhoff in Bern, Switzerland. Throughout his culinary carrier he has served on board many prestigious privately owned mega yachts. On shore he has worked as a chef at the Athens Hilton and as head chef at the Meridien – Plaza Hotel in Athens. He is also a party specialist. Thanasis, also had the opportunity to work as an in-house chef for some of Greece’s most elite families. His culinary talents include Classic and Modern Greek, Italian, French, Oriental and Sushi. International and Pastry. Thanasis is Greek and speaks good English and conversational Italian and French.

CHIEF STEWARDESS – Mirella Davint
Mirella has 6 years of experience as a stewardess onboard charter and private yachts. She has a very pleasant personality and she aims to accommodate her guests to the fullest. Comments received from previous guests are memorable. This will be Mirella’s fourth season onboard. Mirella speaks English and she is 35 years old.

ASST. STEWARDESS – Kalliopi Perdika

DECKHAND – Stelios Mandos
Stelios holds an Engineer Class B’ Diploma from the Greek Merchant Marine Academy as well as a Sailor’s License. He has over 15 years of experience onboard Ocean
Going Vessels and Charter Yachts. He is rejoining Amadeus after a two year absence full of enthusiasm and energy. His hobbies include spearfishing and sailing. He speaks good English. Stelios is 43 years old, married with two children.

Title Name Nation Born Languages
Captain Nikos Kousoulis Greek 0 Greek, English, French

Captain

Nikos Kousoulis

Engineer

Nikos Akermanidis

Chief Stewardess

Mirella Davint

Chef

Athanasios Kalogeropoulos

Deckhand

Stelios Mandos

Ammenities

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

Electronics

Ipod Yes

General

Length 110
Pax 12
Cabins 5
Refit 2014/2018
Year Built 1996
Cruise Speed 11
Children Allowed Yes

Leisure

Dinghy NEW Novorania 15.09 ft.
Dinghy Hp NEW EVINRUDE 75hp
Adult W Skis Yes
Gear Snorkel Yes
Tube 2
Wake Board Yes
1 Man Kayak Yes
Fishing Gear Yes
Other Toys NEW Novorania tender 15.09 ft. with NEW EVINRUDE 75hp plus
MERCURY x 10hp
Water Skis (adult and kids)
Mono Ski
Wakeboard
2 Tubes
Inflatable Kayak
Fishing Gear
Snorkelling Equipment
4 Yoga mats

One full width Master cabin with small desk and en suite facilities (wc separate from bath and shower).
Two identical double cabins with additional single bunks situated forward.
Two identical double cabins situated aft which can be convertible to twins. (Total 5 double beds)
All cabins with en suite facilities.

S/Y AMADEUS               

 

BREAKFAST SELECTIONS 

 

 

-Freshly Squeezed Orange And/Or Grapefruit Juice

-Selection Of Other Juices Such As Peach, Pineapple, Tomato.

 

-Fresh Milk Cold And/Or Hot.

 

-Freshly Brewed Coffee And/Or Decaf Coffee, Cappuccino, Espresso (Nespresso)

-Hot Or Cold Chocolate, Selection Of Teas Served With Lemon, Honey And/Or Milk.

 

-Breads: Plain Croissant, Chocolate Croissant, Brioche, Muffins, Traditional Greek Bread,

-Rolls, Pastries, Toast White/Wheat/Rye.

 

-Selection Of Jams And Marmalades Such As Apricot, Strawberry, Rasberry, Orange And Honey.

 

-Selection Of Cheese Such As Emmental, Edam, Gruyere, Kefalotiri, Graviera,

-Cream Cheese, Cottage Cheese, Cheese Spread.

 

-Ham, Bacon, Salami, Smoked Turkey, Prosciutto.

 

-Choice Of: Scrambled Eggs, Boiled Eggs, Fried Eggs, Poached Eggs, Omelets.

-Eggs And Omelets Are Prepared To Order And Accompanied According To The Guest’s Requests.

 

-Pancakes, Served With Jam, Honey, Maple Syrup, Fruits And/Or Whipped Cream.

 

-Home-Made Carrot Cake.

 

-Selection Of Cereals Such As Corn Flakes, Bran,Rice Crispies , Muesli.

 

-Greek Plain Yoghurt And Fruit Yoghurt.

 

-Fruit Salad, Half Grapefruit, Mixed Berries, Stewed Prunes, Dried Fruits And Nuts.

 

 

 

 

 

LUNCH SELECTIONS

 

 

  • Greek Salad With Marinated Anchovy And Extra Virgin Olive Oil

 

Fresh Talliatele With Mushrooms And Parmesan Chips

Seawolf Fiilet With Vegetables Briam, Fried Caper And Fresh Thyme Panacotta With Ginger

 

  • Salad With Radish, Dill, Parsley, Arabic Pita Bread And Soumak

 

Egg-Plant Napoleon With Feta Cheese And Tomato Couli

Chicken Roll, Cous-Cous With Raisins, Pine Nut And Orange Sauce Walnut Cake With Vanilla Ice-Cream

 

  • Salad With Grilled Peach And Apricot And Watermelon Vinaigrette Sauce

 

Risotto With Red Mullet, Pine Nuts And Sun Dried Tomato

Pork Loin Filled With Naxos Graviere

Halvas (Semolina) With Korinthous Raisins Kai Cinnamon

 

  • Salad With Fennel Root, Olives And Orange

Tarte With Goat Cheese And Green Apple

 

Gurnet Fillet With Lemon Sauce Baby Potatoes And Parsley

Yogurt Mousse With Fresh Vanilla

 

  • Watermelon Salad,Feta Onion And Lemon Sauce, Balsamic Vinegar And Extra Virgin Olive Oil

 

Stuffed Squid With Chocolate Sauce

Tuna Fillet With Orange Confite And Red Wine Sauce

Peach Cheesecake

 

  • Green Salad With Smoked Salmon And Salmon Eggs

 

Mussels With Fresh White Cheese (Anthotiro) And Peppers

Sole Fillet Saute With Spring Onion And Fava (Yellow Split Peas) Fron Santorini Island

Galaktompoureko (Pastry Fillo Filled With Cream) And Orange Couli

 

  • Salad With Rocket, Parmezan Flakes, Sun Dried Tomato And Caramel Balsamic Sauce

 

Grilled Octapus With Chick Peas And Lemon

Anglerfish Stew With Green Talliatele

Tiramisu With Aigina Pistachios

 

DINNER SELECTIONS

 

 

-Salad With Cretan Hard Bread , Tomato And Fresh White Cheese (Anthotiro)

 

Grilled Vegetables Napoleon With Mastello (Chios Cheese)

Bream Fillet With Crust From Cuttlefish Ink, Artichoke Mousse And Marinated Fennel Root

Chocolate Souffle With Ice-Cream

 

-Green Salad With Cottage Cheese, Walnuts And Extra Virgin Olive Oil With Herbs

 

Cabbage Leafs Filled With Shrimps, Cracked Wheat And Egg-Lemon Sauce And Ginger

T-Bone Steak With Mushrooms Sauce,Dofinouaze Potato

Trifle With Coffee

 

 

-Caesars Salad With Poached Egg, Parmesan Tuille And Mustard Crackers

 

Fousili With Pesto Sauce And King Prawns

Cod Fish Cooked With Safron, Green Olives And Potato

Kantaifi With Pistachio And Ice Cream

 

-Mozzarella Buffal0 With Black Eyed Beans And Fennel

 

Rizotto Venere With Chicken Breast And Crawfish

Rib-Eye With Fresh Potato Chips And Vegetable Sauce

Almond Pie With Chocolate

 

 

-Baby Spinach Salad, Pears With Pepper And Walnut Vinegar From Blackberry

 

Beef Carpaccio With Caper, Parmesan And Rocket

Gilthead Fillet, Vegetable Chips And Hot Balsamic Sauce

Greek Loukoumades, Thyme Honey And Walnuts

 

 

-Cracked Wheat Salad, Parsley,Cucumber,Tomato And Pomegrenade Sauce

 

Goat And Feta Cheese Croquete, Orange And Cumin Sauce

Pork Souvlaki, Greek Pita Bread, Tzatziki Sauce And French Fries

Caltsounia (Pastry) With Manouri Cheese, Mint, Honey-Orange Sauce

 

 

-Grilled Vegetables Salad And Chaloumi (Cyprus Cheese)

 

Eggplant “Papoutsakia”, Mince Meat With Fresh Tomato Sauce

Spagetti Flavored With Cutlefish Ink, Shrimps

Hazelnut Cream Profiterolle

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.