Ed Hamilton & Co.

CARPE DIEM CAT 620

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 Owner’s Cabins
Several original ambiances
created by Nauta design for the
Lagoon 620: luxury, elegance
and functionality.

Exceptional living space with large sun-decks, both above and below deck.

Sample Menu

Expertly designed Menu Cuisine a la Minute.
The whole Menu is made with the freshest of ingredients,
always selected by the chef on the local market.
Fine wine and caviar selection
 
 
 
MONDAY
 
Breakfast: 
English breakfast with coffee and fresh juices
 
Lunch: 
Salad: tomato with buffalo mozzarella and pesto sauce
Hot appetiser: Grilled calamari with lemon sauce
Main dish: Salmon fillet with teriyaki sauce and stewed spinach
Dessert: Mascarpone cream with fresh strawberries
 
Dinner: 
Salad: Caesar salad
Cold appetiser: Selection of greek marinated fishes served with roasted bread
Main dish: Beef Steak with truffle sauce and mashed parsnips
Dessert: Fruits and ice cream
 
 
TUESDAY
 
Breakfast: 
Club Sandwich with fresh salad and french fries
 
Lunch: 
Salad: Kob salad
Hot appetiser: Grilled octopus – greek styled
Main dish: Grilled Sea Bass fillet with herb sauce, served with sweet carrots and asparagus
Dessert: Creme Brûlée with dark chocolate
 
Dinner: 
Cold appetiser: Smoked salmon with capers
Main dish: Duck magret with orange sauce and fettuccini wild mushrooms
Dessert: Cheese and fruits
 
 
WEDNESDAY
 
Breakfast: 
American breakfast
 
Lunch: 
Traditional Greek salad with feta cheese
Hot appetiser: Mediterranean shrimps with tomato sauce and basils
Main dish: Stuffed chicken breast with parmesan cheese and stewed potatoes
Dessert: Cheese cake with white chocolate
 
Dinner: 
Salad: Vitamina salad with carrots, apple, celery and pine nuts
Main dish: Grilled beef ribs with barbecue sauce and vegetables
Dessert: Vanilla ice cream with black berry
 
 
THURSDAY
 
Breakfast: 
Toast sandwich – ham and yellow cheese, fresh vegetables
 
Lunch: 
Salad: Smoked salmon, lettuce and orange sauce
Hot appetiser: Grilled goat cheese with honey and nuts
Main dish: Tagliatelle with fresh sea food
Dessert: Tiramisu
 
Dinner: 
Hot appetiser: Stewed mussels with wine and garlic
Main dish: Wild fish roasted in salt, grilled vegetables on side
Dessert: Pancake “ Crepe Suzette “ served with ice cream
 
 
FRIDAY
 
Breakfast: 
Scrambled eggs with crispy bacon and jam
 
Lunch: 
Salad: Salad of fresh vegetables with sea food and mustard dressing
Main dish: Fresh fish on the barbecue, baked potatoes with mayonnaise sauce
Dessert: Stewed pair with marsala, cinnamon and ice cream
 
Dinner: 
Cold appetiser: Cheese and sausages
Main dish: Roast beef with mushed potatoes and grilled zucchini
Dessert: Fruit tartlet with Bavarian cream
 
 
SATURDAY
 
Breakfast: 
Omelette assorti
 
Lunch: 
Salad: Tzaziki salad
Hot appetiser: Fuagra with Armagnac and caramelised peach
Main dish: Paella Valenciana
Dessert: Macarrones
 
Dinner:  
Salad: Fresh green salad with sardines
Main dish: American cheese burger with french fries
 
 
SUNDAY
 
Breakfast: 
Greek mini börek with cheese and ham
 
 
 
 
 
NOTE: Sushi menu available on request
Set Uramaki
Set Nigiri
Set Hosomaki
 
Black caviar – Russian sturgeon – available to purchase on board
 
Coffee -Nespresso machine, tea, fruits, juices
 
Full list of Alcoholic beverage available on board

Additional Rate Information

Additional Rate Information

Summer Area: Greece

Location Details: 2022 GREECE RATES:

HIGH SEASON (July – August): EURO 28500
MID SEASON (June & September): EURO 25500
LOW SEASON (October – May): EURO 23500
Plus Vat currently at 13% plus expenses APA 20%

7 days minimum charter during high season or upon request.

Located in Marina Alimos, Kalamaki, Athens.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests 11 Guests 12 Guests
Summer 2021 Plus Expenses €31,500 €31,750 €32,000 €32,500 €33,000 €33,500 €34,000 €0 €0 €0 €0

Location Details

Summer Area: Greece

Location Details: 2022 GREECE RATES:

HIGH SEASON (July – August): EURO 28500
MID SEASON (June & September): EURO 25500
LOW SEASON (October – May): EURO 23500
Plus Vat currently at 13% plus expenses APA 20%

7 days minimum charter during high season or upon request.

Located in Marina Alimos, Kalamaki, Athens.

Captain: Dancho Angelov Petkov
Captain Dancho is from Sofia, Bulgaria, and is 49 years old. He trained at the National Sports Academy of Bulgaria as a sailing coach and physical education teacher; he continued his education for a Master’s Degree in Sport Animation- the creation of organised fun sports for groups of guests. His professional, well-organized nature combined with his energy and love of adventure and sport are the perfect blend for a charter captain.

He loves the sea and introducing guests to the wonders of travel and sailing. With hundreds of miles through Greece, Turkey, Croatia, Montenegro, and the beautiful Black Sea, he is incredibly experienced and brings professionalism and energy to Carpe Diem. Along with his sailing instructor credentials, Dancho is wind surfing instructor and also wakeboards- anything to be out on the water! In the winter, he takes a little break from the sea and heads to the mountains for some Alpine skiing.
Languages: Bulgarian, Russian (fluent); English (conversational)

Chef: Vladimir Iliev
Vladimir is a very young and talented chef from Bulgaria. Right after school, he went to the College of Catering and Culinary Arts. Since 2001 he has been working as a chef in different restaurants in Bulgaria and Georgia. In 2007 he wrote his own cookbook which was awarded by the “Bulgarian Hotel and Restaurant Association – BAHA” – as Book of the Year. He is the face of a cooking show in Bulgaria and since 2016 the proud owner of his own restaurant in Sofia. It will be his second season on a yacht in Greece. He is very hard-working, reliable, and meticulous in his job to make his guests happy. His cuisine is international and delicious. He is polite, a team player, and loves to travel. He speaks Bulgarian, Russian, and basic English.

Stewardess: Martina Nikolova
Martina was born in 1980 in Sofia. Right after school, she started working in the restaurant business working as a waitress, restaurant manager, and even as a sous-chef. She is energetic and hard-working, enjoys her job with a smile, and is very organized and ready to assist her guests in their every need. She is open, adaptable, has strong communication skills, and is very responsible in her work. She speaks fluently Bulgarian, English, and basic Russian.

Title Name Nation Born Languages
Captain Dancho Angelov Petkov Bulgarian 1971 English, Bulgarian, Russian, Basic German
Crew Vladimir Iliev Bugarian

Captain

Dancho Angelov Petkov

Ammenities

Ac Full
Hair Dryer Yes
Generator 1 x MASE MARINE GENERATOR 26 K
Water Maker 73.92 gallons/H (74
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 62
Pax 8
Cabins 4
Year Built 2016
Cruise Speed 8
Guest Smoke deck areas only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy T/T OCEAN MASTER DELUXE 4.60 + COVER
Dinghy Hp 60HP HONDA
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak Yes
Fishing Gear Yes

4 Owner’s Cabins
Several original ambiances
created by Nauta design for the
Lagoon 620: luxury, elegance
and functionality.

Exceptional living space with large sun-decks, both above and below deck.

Expertly designed Menu Cuisine a la Minute.
The whole Menu is made with the freshest of ingredients,
always selected by the chef on the local market.
Fine wine and caviar selection
 
 
 
MONDAY
 
Breakfast: 
English breakfast with coffee and fresh juices
 
Lunch: 
Salad: tomato with buffalo mozzarella and pesto sauce
Hot appetiser: Grilled calamari with lemon sauce
Main dish: Salmon fillet with teriyaki sauce and stewed spinach
Dessert: Mascarpone cream with fresh strawberries
 
Dinner: 
Salad: Caesar salad
Cold appetiser: Selection of greek marinated fishes served with roasted bread
Main dish: Beef Steak with truffle sauce and mashed parsnips
Dessert: Fruits and ice cream
 
 
TUESDAY
 
Breakfast: 
Club Sandwich with fresh salad and french fries
 
Lunch: 
Salad: Kob salad
Hot appetiser: Grilled octopus – greek styled
Main dish: Grilled Sea Bass fillet with herb sauce, served with sweet carrots and asparagus
Dessert: Creme Brûlée with dark chocolate
 
Dinner: 
Cold appetiser: Smoked salmon with capers
Main dish: Duck magret with orange sauce and fettuccini wild mushrooms
Dessert: Cheese and fruits
 
 
WEDNESDAY
 
Breakfast: 
American breakfast
 
Lunch: 
Traditional Greek salad with feta cheese
Hot appetiser: Mediterranean shrimps with tomato sauce and basils
Main dish: Stuffed chicken breast with parmesan cheese and stewed potatoes
Dessert: Cheese cake with white chocolate
 
Dinner: 
Salad: Vitamina salad with carrots, apple, celery and pine nuts
Main dish: Grilled beef ribs with barbecue sauce and vegetables
Dessert: Vanilla ice cream with black berry
 
 
THURSDAY
 
Breakfast: 
Toast sandwich – ham and yellow cheese, fresh vegetables
 
Lunch: 
Salad: Smoked salmon, lettuce and orange sauce
Hot appetiser: Grilled goat cheese with honey and nuts
Main dish: Tagliatelle with fresh sea food
Dessert: Tiramisu
 
Dinner: 
Hot appetiser: Stewed mussels with wine and garlic
Main dish: Wild fish roasted in salt, grilled vegetables on side
Dessert: Pancake “ Crepe Suzette “ served with ice cream
 
 
FRIDAY
 
Breakfast: 
Scrambled eggs with crispy bacon and jam
 
Lunch: 
Salad: Salad of fresh vegetables with sea food and mustard dressing
Main dish: Fresh fish on the barbecue, baked potatoes with mayonnaise sauce
Dessert: Stewed pair with marsala, cinnamon and ice cream
 
Dinner: 
Cold appetiser: Cheese and sausages
Main dish: Roast beef with mushed potatoes and grilled zucchini
Dessert: Fruit tartlet with Bavarian cream
 
 
SATURDAY
 
Breakfast: 
Omelette assorti
 
Lunch: 
Salad: Tzaziki salad
Hot appetiser: Fuagra with Armagnac and caramelised peach
Main dish: Paella Valenciana
Dessert: Macarrones
 
Dinner:  
Salad: Fresh green salad with sardines
Main dish: American cheese burger with french fries
 
 
SUNDAY
 
Breakfast: 
Greek mini börek with cheese and ham
 
 
 
 
 
NOTE: Sushi menu available on request
Set Uramaki
Set Nigiri
Set Hosomaki
 
Black caviar – Russian sturgeon – available to purchase on board
 
Coffee -Nespresso machine, tea, fruits, juices
 
Full list of Alcoholic beverage available on board

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.