Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €80,000/week |
| September through June | Plus Expenses | €70,000/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.
July/August : 80.000 EUR per week plus VAT & expenses
Low Season: 70.000 EUR per week plus VAT & expenses
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: The yacht is based in Athens and is available in different ports upon request with relocation fees.
CAPTAIN
STELIOS BOUKAS
He holds a Class A Diploma. He had so far a successful career in charter yachting for a numbers of years. A highly motivated individual, with excellent interpersonal skills. Trustworthy, hard working, team player and with great attention to detail and priority on safety. A kind person with excellent manners, will be your best host for memorable vacations while discovering the most unique destinations and hidden beauties.
ENGINEER
Thanasis Kiriazis
Thanasis was born in 1986 and holds a class A Engineer Diploma and has so far served on a number of Ships and Yachts.A dedicated and enthusiastic professional Chief Engineer with almost 2 year of experience in Yachting Industry ( Charter & Private) and 15 years on cargo and tanker ships.He is very passionate and enjoys watersports and fishing .
Previous yachts experience : M/Y Tropicana ,M/Y Moka
CHEF
Elissavet Mitilinaiou
Elissavet has attended seminars at Delta and OAED schools on Culinary Art and on tourism industryand have recently completed Hotel Cycle and
Silver Service from IAMI.She holds certificates in Life Saving & Fire fighting from the national school of Aspropirgos,RO-RO passenger,Crisis
management and certificate in emotional control communication.Elissavet has been a member of Can’t Remember for the last 3 years.Her culinary career started at the age of 17 ,in a restaurant near the castle of Rethimno where she has her family home as well.Since her passion blossomed ,she has
worked in many restaurants in Greece.Elissavet has more than 10 years of experience in yachting industry and has travelled extensively throughout Europe.She is a culinary expert who fits our crew perfectly and has been able to create memorable dishes that elevate our guests’s dining experience for the last three years.
Previous Yachts: Iris, Angel, Dream B
Interests :Painting & Music
CHIEF STEWARDESS
Christina Goula
Christina was born in 1999 and she has experience in customer service positions in the hospitality industry .She has an eye for detail and is a perfectionist in all aspects .
A polite ,extremely hard working and committed individual.
She holds a BSc in Computer Science .
Her hobby is cocktail mixology so be prepared to enjoy super cocktails on board .A keen guitar and piano player and a lover for fitness and interior decoration.
Previous yacht experience : M/Y Martina, M/Y Mamma Mia
SECOND STEWARDESS
TBA
SAILOR
Antonis Xatzidakis
Antonis was born in 1988,he has served as a seaman on private and charter yachts for a number of years. He is very experienced ,competent and agreeable person with a warm smile.He enjoys fishing and all type of construction works.
Previous yacht experience: M/Y Blue Angel, Mi Alma,Kappa, Ypsilon ,M/Y Martina
SECOND SAILOR
TBA
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | STELIOS BOUKAS | GREEK | 0 | |
| Crew | Thanasis Kiriazis | GREEK |
Amenities
General
Leisure
Other Specs
1 x 13.12 ft Black Pearl tender with 40hp outboard engine (5 Guests)
1 x Jet ski Yamaha 300hp 3 Seat
2 x Jet ski stand up Yamaha
1 x Jet ski See Doo 2 Seats
2 x Stand-up paddle boards
2 x Seabob F5
1 x Fly board
2 x Tubes
2 x Set ski for adults
1 x Set ski for babies
1 x Mono Ski
Wake board
1 x Canoe Kayak for two persons
Snorkeling equipment
2 X Electric scooters
1 x Inflatable slide (upon request and at extra cost)
Full diving equipment for 4 adults
12 guests in 6cabinsall with en-suite facilities.
SIZE OF BEDS:
MASTER: King size / VIP 1: Queen size / VIP 2: : Queen size plus one Pullman ( Full convertible ) / VIP 3 : : Queen size plus one Pullman ( Full convertible )
TWIN 1: 2 Single beds ( Full convertible to double with King size bed) plus one Pullman / TWIN 2 : With two Pullman beds plus private bathroom .
-CONVERTIBLE CABINS: 3
-SIZE OF CONVERTIBLE BED : Queen size
-HEIGHT OF CABINS: 2.10
Menu 1
Lunch
Shrimp cocktail
Grilled cheese
Mushrooms stuffed with various cheeses
Tuna salad with mayonnaise and thinly sliced cucumber
Nest with ouzo shrimp a la crème
Fresh fruits
Dinner
Caprese mozzarella
Quinoa salad with spring onions
Linguine with lobster
Tiramisu
Menu 2
Lunch
Fried calamari with olive paste
Octopus grilled with fava
Green salad with pomegranate green apple and pomegranate vinaigrette
Pasta primavera al pomodoro
Chocolate pie with ice cream
Dinner
Potato salad with onion, parsley and mayonnaise sauce
Tabouli salad
Red mullets , with rosemary
Panna cotta with red fruit sauce
Menu3
Lunch
Mille-feuille Eggplant
Tzatziki
Greek salad
Moussaka
Lemon pie
Dinner
Macaroni salad with broccoli
” Gyros” traditional Greek food with pita bread. fries, onion, tomato and yoghurt sauce
White almond cake
Menu4
Lunch
Fresh bread rolls , butter flavored with herbs
Quiche Lorraine with spinach, bacon and mushrooms
Pie with herbs
Chicken rolls with cheese and mustard stuffing and bacon topping
‘’Pastitsio’’ macaroni pie with minced meat and béchamel
” Nest” Kataifi with ice cream and ganache
Dinner
Caesar salad
Milanese chicken with rice
Creme caramel
Menu5
Lunch
Octopus with mashed eggplant
‘’Saganaki’’ shrimp with red sauce and feta cheese
Green salad with nuts
Mussel risotto
Fresh fruits
Dinner
Green salad with goat cheese and sundried tomato pesto
Blackfish with okra
Chocolate soufflé with cream
Menu6
Lunch
Guacamole dip with crackers
Fried cheese with lemon drops
Grilled eggplant with garlic parsley oil and vinegar.
Salad with tomatoes various colors, anchovies, capers and feta dressing
Stuffed rice and aromatic herbs
Rice pudding with cinnamon
Dinner
Green salad with salmon and avocado sauce
Sword fish souvlaki with grilled vegetables
Semolina halva with pine nuts and chocolate
Menu7
Lunch
Feta dip with ouzo and olive bread
‘’Kataifi’’ gruyere cheese
Knucklebones lamb in the oven with herbs, vegetables ,apple ,wine and honey
Risotto with a variety of mushrooms and truffle oil
Cheese cake strawberry topping
Dinner
Salad with rocket and mizithra cheese
Osso Bucco
Baklava ,Thin sheets with nuts and syrup
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.