Ed Hamilton & Co.

AURELIA

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 double cabins and 1 twin cabin.

Sample Menu

Breakfast

Teas-Blends of Herbs – Top quality Coffees
Smoothies: Orange, Banana, Apple, Grapefruit
Jams: Apricot, Pear, Apple, Tomato, Fig
Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon
Croissants: Butter, Chocolate
Pies: Spinach Pie, Cheese Pie,
Bread: White, Black, Brioche, Gluten Free
Pancakes: Peanut Butter, Banana & Honey, Maple syrup
Smoked Salmon, Bacon
Cheeses:Blue, Gouda, Emmental, Feta, Goat, Cheddar
Cold Cuts: Turkey, Ham, Prosciutto,  Salami, Mortadella
Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches
Nuts: almonds, walnuts, hazelnuts
Cereals: oats, chocolate, honey, cornflakes
Dairy: Milk, Almond Milk, Strained Yogurt, Goat Yogurt
Eggs: Omelet, fried, poached, scrambled, boiled,

Lunch

King Prawns with Lemongrass Ginger Cherry Tomatoes on Sweet potato puree
Homemade Aurelia Fish burger in a Brioche ban
Chicken and Lemon Stir fry
Soy sauce Beef and sweet Pepper Skewers with Stuffed Courgette Flowers
Spinach & Gorgonzola Tartlets with spicy fig Chutney
Grilled Steak with Saffron Cauliflower and baby onions
Catch of the Day Blackened Fish Taco & roasted potato wedges, tomato and basil Aioli
Seared Tuna with Spinach Polenta cakes
Classic Moules Mariniere with Garlic bread & Parsley

Starters

Ceviche, Plantin chips & coriander parmesan Balls
Peruvian ‘Conchitas a la Parmesana’
Salmon Tartare with Avocado & Shrimp
Courgette & Sweet Potato cakes with onion Chutney
Watermelon & Cucumber Gazpacho with Goat cheese & Brioche croutons
Thai Beef Salad with Mango Salsa
Beetroot Houmous & crudities and homemade pita
Salmon Ceaser

Main Courses

Pan-fried  duck breast with soy honey glaze, pak choi and coriander rice
Scallops & Truffle Risotto with pea shoots and rocket
Homemade Veal Meatball Tagliatelle & Sundried tomato bread
Classic French Lobster Termidor with garlic Green Beans
Iberico wrapped stuffed Feta Chicken Breast with Parisienne Potatoes
Homemade Pumpkin Gnocchi with Saffron Butter & nettles
Moroccan Tagine
Grilled Sea Bream Fillet with Jerusalem Artichoke puree & glazed baby carrots

Deserts

Ouzo & Saffron Panna Cota with berry coulis
Tart Tatin
Lemon & Lime Cheesecake
Chocolate Almond Brownie
Strawberry Tiramisu
Classic Baked Alaska

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.

High Season Rate (July & August): 30,500 EUR / Week + VAT + 25% APA
Mid Season Rate (June & September): 26,500 EUR / Week + VAT + 25% APA
Low Season Rate (Rest months): 22,000 EUR / Week + VAT + 25% APA
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

 

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week

July & August Plus Expenses €30,500/week
June & September Plus Expenses €26,500/week
October to May Plus Expenses €22,000/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.

High Season Rate (July & August): 30,500 EUR / Week + VAT + 25% APA
Mid Season Rate (June & September): 26,500 EUR / Week + VAT + 25% APA
Low Season Rate (Rest months): 22,000 EUR / Week + VAT + 25% APA
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

 

Location Details

Summer Area: Greece

Winter Area: Greece

Captain: Nikolay Vasilev

With over 25 years of experience navigating various sport and pleasure crafts, Captain Nikolay is a seasoned seafarer. His affinity for watercrafts began in his early years, propelling him into the realms of sailing races, motor yachts, and advanced navigation. Renowned for his exceptional boat handling skills, he brings a wealth of expertise to the role of captain. He is kind, hard-working, a team player and is always happy to sail that extra mile for his guests in board. Beyond his maritime prowess, Nikolay is known for his remarkable communication skills, effortlessly engaging in both work-related discussions and casual conversations.

Chef: Krasse Gueorguiev Nikolaev

Meet Krasse, the talented Chef from Bulgaria who is excited to be a part of your crew on board Aurelia. With over 15 years of culinary expertise in diverse cuisines, Krasse has honed his skills in some of London’s most cherished restaurants and hotels. Confident that your culinary journey on board will be extraordinary, Krasse believes that being a Chef involves more than just cooking—it’s about infusing emotions and sensations into every dish, truly stimulating the Art of Senses.
Krasse’s culinary adventures have taken him to various corners of the world, including England, America, Cambodia, Tanzania, and France. This globetrotting experience has granted him the privilege to explore and master the art of crafting authentic cuisines, to adapt to different environments and being creative.
Beyond his culinary prowess, Krasse brings a unique touch to Aurelias menu by incorporating sports nutrition into his creations, drawing inspiration from his personal experience as an athlete. Dedicated to providing more than just a meal, Krasse is committed to offering an immersive and delightful dining experience during your time on this catamaran.

*In addition to his excellent cooking skills, Krasse is also a famous ultra-marathon athlete. With over 60 marathons completed, he has run marathons in the Arctic, Cambodia and in the Sahara, alongside diverse companions like Maasai and Buddhists. He also organizes charity runs in Bulgaria for children with onco-hematological diseases. Krasse’s last project was in 2023 by isolating himself in a closed space in a public place in Sofia, in order to raise funds for addiction prevention.

Deck/Stew: Martin Valchev

Martin was born in 2001 in Bulgaria. He is a young, dedicated and detail-oriented individual with a passion for delivering exceptional charter service. Possessing strong organizational and multitasking skills, combined with attentiveness, patience, and excellent presentation abilities, he aims to ensure 100% guest satisfaction onboard and upholds the highest standards of hospitality. Martin possesses a sailing diploma and is prone in safe navigation, maintenance, and yacht/tender operations. He makes sure to always provide personalized guest service, ensuring comfort and satisfaction throughout the entire journey. He is kind, professional, and is creating a welcoming atmosphere with his positive attitude onboard.

Title Name Nation Born Languages
Captain Nikolay Vasilev Bulgarian 0 English, Bulgarian
Crew Krasse Gueorguiev Nikolaev Bulgarian

Captain

Nikolay Vasilev

Chef

Krasse Gueorguiev Nikolaev

Deckhand/Steward

Martin Valchev

Accomodation

Electric Heads 5

Amenities

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

Electronics

Ipod Yes

General

Length 55 ft
Pax 10
Cabins 5
Year Built 2024
Cruise Speed 8

Leisure

Dinghy Highfield
Dinghy Hp Honda 60 HP
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Fishing Gear Yes

Other Specs

size Feet 55.00 Ft
Beam 29.6
Draft 5.1
Units Feet
Queen 4
Twin Cabins 1
Jacuzzi No
Pref Pickup Athens
Other Pickup Upon request
Builder Lagoon
Vcr Dvd Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Inq
Nude Charters Inq
Kids Skis Yes
Sea Bob Yes
Sea Scooter Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Iron
Hairdryer
Shampoo, Conditioner, Shower Gel, Body Lotion
Communicate WiFi
Ac Night Yes
Other Toys Highfield with Honda 60 HP
SUP (2)
Seabob (1)
Sea Scooter (2)
Waterski - Adults (1)
Waterski - Kids (1)
Fishing Gear
Snorkeling Gear

All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

4 double cabins and 1 twin cabin.

Breakfast

Teas-Blends of Herbs – Top quality Coffees
Smoothies: Orange, Banana, Apple, Grapefruit
Jams: Apricot, Pear, Apple, Tomato, Fig
Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon
Croissants: Butter, Chocolate
Pies: Spinach Pie, Cheese Pie,
Bread: White, Black, Brioche, Gluten Free
Pancakes: Peanut Butter, Banana & Honey, Maple syrup
Smoked Salmon, Bacon
Cheeses:Blue, Gouda, Emmental, Feta, Goat, Cheddar
Cold Cuts: Turkey, Ham, Prosciutto,  Salami, Mortadella
Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches
Nuts: almonds, walnuts, hazelnuts
Cereals: oats, chocolate, honey, cornflakes
Dairy: Milk, Almond Milk, Strained Yogurt, Goat Yogurt
Eggs: Omelet, fried, poached, scrambled, boiled,

Lunch

King Prawns with Lemongrass Ginger Cherry Tomatoes on Sweet potato puree
Homemade Aurelia Fish burger in a Brioche ban
Chicken and Lemon Stir fry
Soy sauce Beef and sweet Pepper Skewers with Stuffed Courgette Flowers
Spinach & Gorgonzola Tartlets with spicy fig Chutney
Grilled Steak with Saffron Cauliflower and baby onions
Catch of the Day Blackened Fish Taco & roasted potato wedges, tomato and basil Aioli
Seared Tuna with Spinach Polenta cakes
Classic Moules Mariniere with Garlic bread & Parsley

Starters

Ceviche, Plantin chips & coriander parmesan Balls
Peruvian ‘Conchitas a la Parmesana’
Salmon Tartare with Avocado & Shrimp
Courgette & Sweet Potato cakes with onion Chutney
Watermelon & Cucumber Gazpacho with Goat cheese & Brioche croutons
Thai Beef Salad with Mango Salsa
Beetroot Houmous & crudities and homemade pita
Salmon Ceaser

Main Courses

Pan-fried  duck breast with soy honey glaze, pak choi and coriander rice
Scallops & Truffle Risotto with pea shoots and rocket
Homemade Veal Meatball Tagliatelle & Sundried tomato bread
Classic French Lobster Termidor with garlic Green Beans
Iberico wrapped stuffed Feta Chicken Breast with Parisienne Potatoes
Homemade Pumpkin Gnocchi with Saffron Butter & nettles
Moroccan Tagine
Grilled Sea Bream Fillet with Jerusalem Artichoke puree & glazed baby carrots

Deserts

Ouzo & Saffron Panna Cota with berry coulis
Tart Tatin
Lemon & Lime Cheesecake
Chocolate Almond Brownie
Strawberry Tiramisu
Classic Baked Alaska

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.