Ed Hamilton & Co.

ANDREA

  • Guests 12
  • Cabins 6
  • Model Power
  • Year Built 1987

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 Double cabin with queen size bed (convertible to two single beds)
1 Double cabin with queen size bed
2 Twin cabins with two single beds (each convertible to a queen size bed) and a pullman berth each
2 Single cabins with a single bed each and a pullman berth each

All cabins with en-suite facilities

Sample Menu

BREAKFAST

Greek cheese & meat platter

Bread variety

Scrambled eggs

Omelette

Homemade Greek pies

Homemade jams & pastries

Pancakes

Greek yogurt with honey & fresh fruits

Variety of cereals

Fresh juices

1st DAY

LUNCH

Fresh fish with herbs and Greek ‘fava’ (‘Fava’is a dish made with yellow split peas pureed)
Sushi dolma! Marinated sardines in ricevinegar, cucumber, lemon-dill mayonnaise,sushi rice, grape leaves and fleur de sel
Mediterranean salad

DINNER

Greek traditional pasta beef casserole (‘Giouvetsi’)
Roasted vegetable medley
Fresh fruits with yogurt mousse

2nd DAY

LUNCH

Stuffed Vegetables (‘Gemista’ is a Greekstyle risotto with in-season vegetables)
Tzatziki dip
Spicy feta mousse dip
Authentic Greek salad (‘Choriatiki’)

DINNER

Rib-eye steak with caramelized onions
Quinoa salad
Apple ice-cream with biscuits andcaramel syrup

3rd DAY

LUNCH

Authentic Greek moussaka
Green salad with caramelized nuts,citrus fruits and manouri cheese

DINNER

Mushroom risotto
Prosciutto & melon salad with
balsamic vinaigrette
Tiramisu

4th DAY

LUNCH

Pancetta BBQ
Grilled vegetables
Greek saganaki cheese

DINNER

Sea bass en papillote
Crispy shrimps in kataifi crust
Flamed with squids’ ink, salad octopus
Mille-feuille with ice cream

5th DAY

LUNCH

Greek souvlaki kebabs
Roast potato and rosemary
Grilled zucchini salad

DINNER

Stifàdo slow cooked beef tempúra, kokkàrionions purée with tomato sauce, red wineand mushrooms sauté
Caprese salad
White chocolate raspberry cheesecake

6th DAY

LUNCH

Spaghetti carbonara
Caesar salad with boiled chicken and kale

DINNER

Saint Jacques ceviche “a la polita”, with peas, carrots,sweet and sour lime-mint vinaigrette
Baby arugula salad with Parmesan
Red wine poached pear filled with vanilla ice-cream

7th DAY

LUNCH

Grilled chicken with spicy marinade
Feta stuffed sweet potatoes
Beetroot salad

DINNER

Grilled mackerel
Balsamic lentil salad
Tomato tartar
Banoffee moelleux

 

Additional Rate Information

All season (summer 2021): 34.800€ + VAT 12% + all expenses
All season (summer 2022): 39.800€ + VAT 12% + all expenses

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: The yacht is based in Athens, Greece

Additional Rate Information

All season (summer 2021): 34.800€ + VAT 12% + all expenses
All season (summer 2022): 39.800€ + VAT 12% + all expenses

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: The yacht is based in Athens, Greece

CAPTAIN – Ioannis Kourtis (Giannis)
Captain Giannis was born in 1985 in Athens, Greece. He is a graduate of the Maritime Academy of Aspropyrgos and holds a Captain Class A Certificate. He also holds skipper’s and speedboat licenses. Before entering the yachting industry in 2013 he was 9 years onboard various passenger ferries. This is his third year onboard M/Y ANDREA. His previous experience onboard motor yachts and motor sailers was onboard M/S ERATO, M/S AEGEAN SCHATZ, M/S SIR WINSTON CHURCHILL, M/Y A.M.Z. He is very reliable, hard-working, and really loves his job. Also, he has extensive knowledge of the Greek seas and he will cruise with the guests to unique bays. You can expect a truly safe and unforgettable holiday experience! He constantly receives excellent comments from the guests. When not working, he enjoys diving and fishing! He speaks Greek and English.

CHIEF ENGINEER – Sotiris Dodos
Sotiris was born in 1988 and graduated from Merchant Maritime Academy of Makedonia, in Nea Michaniona, holding an Engineer Class B Certificate. He joined the team of M/Y ANDREA last year and since 2014 was working at Celebrity Cruises. Sotiris is a skilled engineer, very responsible and was constantly participating and assisting to emergency and security drills and safety training. He also holds a speed boat operator license. When not working, he really loves fishing. He speaks Greek and English.

CHEF – Kostas Papacharalampous
Chef Kostas was born in 1987 and is a very experienced Chef with professional experience at L’Atelier de Joel Robuchon in Paris! He has worked in 9 different countries, mainly in Europe (especially at Zermatt in Switzerland), and also at The Belvedere in Mykonos. Chef Kostas truly loves his job and every time he cooks, he feels as excited as the time he created his first dish! He strongly believes that culinary flavors are the best way to communicate with people and always do his best to satisfy even the most exquisite tastes. In his free time he travels all over the world! He speaks Greek, English, Spanish and basic French.

CHIEF STEWARDESS – Maria Margoni
Maria was born in 1987 and is married. She has been working as a Stewardess onboard luxury charter yachts since 2016. Before joining the team of M/Y ANDREA, she was onboard M/Y PAREAKI and before that onboard M/Y DIVINE, M/S AEGEAN SCHATZ and M/Y DREAM. Maria is a smiley person, child-friendly, has great enthusiasm and love for her job. She is very organized and always does her best to satisfy the guests. In her free time, she enjoys reading and going to the gym. She speaks Greek, English and basic French.

STEWARDESS – Maria-Eleni Panteli
Maria-Eleni was born in 1999 in Athens, Greece. She holds a degree in Tourism & Hospitality Management. She has also attended Public Relations & Customer Service Training Seminars and Wine Seminars. Before joining the yachting industry, Maria-Eleni worked in high-end restaurants in Santorini. This is her second year onboard M/Y ANDREA. She displays a high level of attention to detail and organization which are essential attributes for her role. She speaks Greek, English and German.

DECKHAND/SAILOR – Ioannis Panteleos
Ioannis was born in 1974 and is a graduate of Sivitanidios Vocational Training Institute. He has successfully passed all the required courses in life saving, saving techniques, firefighting, first aid techniques and is a holder of a speed boat operator license and a skipper’s license. Ioannis with his kind, hard-working and friendly personality will do his best to satisfy the guests onboard ANDREA! He speaks Greek and English.

Title Name Nation Born Languages
Captain Ioannis Kourtis (Giannis) Greek 1985 Greek, English, French, German, Spanish
Crew Kostas Papacharalampous Greek

Captain

Ioannis Kourtis (Giannis)

Chef

Kostas Papacharalampous

Chief Stewardess

Maria Margoni

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 x 45 kw, 1 x 25 kw Onan
Ice Maker Yes

Electronics

Sat Tv Yes

General

Length 36.70
Pax 12
Cabins 6
Refit 2018
Year Built 1987
Cruise Speed 14
Guest Smoke in deck areas
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Commodore Prestige 17.39 ft.
Dinghy Hp 130hp Yamaha engine
Adult W Skis Yes
Jet Skis 2
Wave Run Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube 2
1 Man Kayak 2
Float Mats 1
Fishing Gear Yes
Dive Info Rsvp dining
Other Toys Tender Commodore Prestige 17.39 ft. with 130hp Yamaha engine (8 pax)
2 x Sea Doo Spark Jet Skis (6624.34 ft. /> 2 x Adult Water Skis
2 x Children Water Skis
2 x Kayaks
2 x Towable Tubes (2-rider & 1-rider)
1 x Towable Sofa (4 pax)
1 x Water Carpet (6 kids & 4 adults)
1 x SUP
Fishing & Snorkeling equipment

1 Double cabin with queen size bed (convertible to two single beds)
1 Double cabin with queen size bed
2 Twin cabins with two single beds (each convertible to a queen size bed) and a pullman berth each
2 Single cabins with a single bed each and a pullman berth each

All cabins with en-suite facilities

BREAKFAST

Greek cheese & meat platter

Bread variety

Scrambled eggs

Omelette

Homemade Greek pies

Homemade jams & pastries

Pancakes

Greek yogurt with honey & fresh fruits

Variety of cereals

Fresh juices

1st DAY

LUNCH

Fresh fish with herbs and Greek ‘fava’ (‘Fava’is a dish made with yellow split peas pureed)
Sushi dolma! Marinated sardines in ricevinegar, cucumber, lemon-dill mayonnaise,sushi rice, grape leaves and fleur de sel
Mediterranean salad

DINNER

Greek traditional pasta beef casserole (‘Giouvetsi’)
Roasted vegetable medley
Fresh fruits with yogurt mousse

2nd DAY

LUNCH

Stuffed Vegetables (‘Gemista’ is a Greekstyle risotto with in-season vegetables)
Tzatziki dip
Spicy feta mousse dip
Authentic Greek salad (‘Choriatiki’)

DINNER

Rib-eye steak with caramelized onions
Quinoa salad
Apple ice-cream with biscuits andcaramel syrup

3rd DAY

LUNCH

Authentic Greek moussaka
Green salad with caramelized nuts,citrus fruits and manouri cheese

DINNER

Mushroom risotto
Prosciutto & melon salad with
balsamic vinaigrette
Tiramisu

4th DAY

LUNCH

Pancetta BBQ
Grilled vegetables
Greek saganaki cheese

DINNER

Sea bass en papillote
Crispy shrimps in kataifi crust
Flamed with squids’ ink, salad octopus
Mille-feuille with ice cream

5th DAY

LUNCH

Greek souvlaki kebabs
Roast potato and rosemary
Grilled zucchini salad

DINNER

Stifàdo slow cooked beef tempúra, kokkàrionions purée with tomato sauce, red wineand mushrooms sauté
Caprese salad
White chocolate raspberry cheesecake

6th DAY

LUNCH

Spaghetti carbonara
Caesar salad with boiled chicken and kale

DINNER

Saint Jacques ceviche “a la polita”, with peas, carrots,sweet and sour lime-mint vinaigrette
Baby arugula salad with Parmesan
Red wine poached pear filled with vanilla ice-cream

7th DAY

LUNCH

Grilled chicken with spicy marinade
Feta stuffed sweet potatoes
Beetroot salad

DINNER

Grilled mackerel
Balsamic lentil salad
Tomato tartar
Banoffee moelleux

 

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.