Ed Hamilton & Co.

ChristAl MiO

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

One Master Cabin, 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video

Sample Menu

Breakfast

Tea, infusions, all types of coffee, fresh  juices, smoothies, milk (different types),  bread and toasts, croquet madame, Greek  yogurt, cereals, fresh fruits, honey, local  jams, tahini and other spreads, cheese and  cold cuts, eggs all types, avocados,  pancakes, crepes, croissant, pancakes,  porridge, cakes.

  Day 1

  Lunch

Shrimps ceviche flavored with fresh mango

Nicoise salad with the famous tuna from Alonissos  island.

Whole Grouper baked in sea salt crust.

Dinner

Grilled talagani cheese with homemade tomato  chutney.

Rocket salad with cherry tomatoes, parmesan flakes and  thyme honey vinaigrette sauce.

Goat mastelo from Sifnos island with potato puree.

Day 2 

Lunch

Bugiourdi (Grilled feta cheese with spices and  tomato)

Green salad with gorgonzola, fruits, walnuts  Kleftiko (Lamb with vegetables en papillote)

Dinner

Athenian salad with grouper  Steamed mussels with ouzo and Greek herbs

Salmon sauté with spinach and cherry tomatoes

Day 3

Lunch 

Cucumber soup

Yoghurt mint sauce with pitas

Greek salad with fresh oregano and caper leaves  Moussaka the traditional way

Dinner

Feta cheese wrapped in filo with thyme honey and sesame  Row beetroot salad from Pontos

Seabass with vegetables and herbs en papillote

Day 4

Lunch

Mykonian mostra (rusk with kopanisti cheese, tomato and caper)

Octopus braise in cabernet sauvignon with fava from Santorini on  the side

Flambé shrimps saganaki with ouzo and feta  Fried red mullets

Grilled Squid

Almyra boiled greens

Dinner 

Orange fennel salad

Beef carpaccio with rocket and cherry tomatoes

Rib eye steak with darphin potatoes and béarnaise sauce

 

Day 5

Lunch

Tabbouleh salad with quinoa  Fried joulienne zucchini with tzatziki

“Gemista” stuffed tomatoes and peppers

Dinner

Spinach rocket salad with dried fruits  Grilled peppers

Haloumi cheese marinated with mango, spring onion and mint

Chicken fillet with rosemary and lemon, served with baby  potatoes

Day 6

Lunch

Grilled vegetables with basil pesto

Cod doughnut with beetroot tartar and aioli sauce

Dinner

Smocked eggplant salad with crispy Arabic pies

Rocket salad with baby spinach, sundried tomatoes,  sweet balsamic dressing and graviera flakes

Rooster pastitsada with traditional Greek pasta

Day 7

Lunch 

Prosciutto melon salad

Gaspatzo soup

Tuna tagliata with sauce vierge  Gremolata couscous

Dinner

Mesclun salad with red grapefruit fillets, avocado and  goat cheese

Shrimps sauté flavored with mastic from Hios island ,  served with asparagus and peas

Lobster linguini with fresh tomato sauce

Desserts

Blueberry panacotta  Tiramisu

Orange pie with mastic ice cream  Mousse lemon, chocolate

Baklava

Traditional sweet with milk and filo  Chocolate pie

Halvas (Semolina with Korinthous raisins and  cinnamon )

Cheesecake

Lime tart with meringue  Cretan traditional kaltsounia

Additional Rate Information

RATES 2022
Period A (July-August) EURO 42000/week
Period B (June – Sept) EURO 38000/week
Period C (October – May) EURO 32000/week

+ VAT 13% + APA 30%

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire
Based in Marina Alimou, Alimos

Additional Rate Information

RATES 2022
Period A (July-August) EURO 42000/week
Period B (June – Sept) EURO 38000/week
Period C (October – May) EURO 32000/week

+ VAT 13% + APA 30%

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire
Based in Marina Alimou, Alimos

Captain: Theo Maniatakos
Theo began Offshore Racing School in 1992 and progressed over the years to become an Offshore Sailing Instructor from 2003-2008. He raced intensively in Greece from 2007-2014 before taking his passion for sailing to yacht charters.
He holds an RYA Yacht Master Offshore, RYA Marine Radio Short Range, ENAK First Aid, and STCW Basic Safety Training. Along with sailing, he is active in scuba diving, spearfishing, cycling, Shotokan Karate, and photography. In his previous professional life, Theo was an Architectural Engineer. His professionalism, calm character, and reliability make him the perfect captain to take your clients on the trip of a lifetime! He speaks Greek and English fluently.

CHEF: Emilia Sotiriou

Emilia was born in 1982. She is from the gastronomical island of Crete where she incorporates traditional ingredients to create a fusion of tastes on your palate. Emily LOVE to cook and can get carried away so if you need to keep your waistline make sure you tell her! Emilia is always with a smile – loved by everyone. A girl with virtues and integrity. She has been cooking for most of her life as it was a passion and she completed her chef certification in 2018. She has worked in numerous catamarans and yachts as stewardess, hostess, and chef and has completed many courses in seamanship, safety, and customer care as well. All of which is helping her to take the best care of her clients! Her eye for detail will make sure that the clients will get the service before they can even ask for it! She specializes in healthy cooking, fresh Mediterranean cuisine and will accommodate any type of diet such as low carb, gluten-free, and many more. In her spare time, she loves photography, diving, sail racing, music, and travel

Deckhand: Moisis Moisiadis

Moisis was born in 1991 in Athens, Greece. In 2010 he began his studies at the Greek Academy of the Merchant Navy receiving his diploma in 2014.
From 2011 to 2013, he worked as a 3rd captain in the Merchant Navy and went on to become the trainee officer.
In 2017, he began his career in sailing yachts as a skipper on catamarans in Santorini and in Milos. He continued over the last few years as a skipper on charter yachts and is excited to be joining ChristAl MiO this season!
Along with his sailing credentials, he has certifications in firefighting, medical aid, and survival craft and rescue boats.
He speaks fluent Greek, English, and basic French.

Stewardess: Joanna Arvanitaki

Joanna was born in 1984 in Athens. Joanna is an amazing professional stewardess, who has a wonderful personality and a beautiful smile, which lightens the spirit of everyone around her. She will look after you at all times so that you can have the best vacations during your stay on the Yacht. Children simply adore her, while her calm character and high professionalism allow her to cope with any given situation.

Joanna has worked in the Restaurants of the most prestigious hotels in Athens, such as the King George Palace Hotel, the Ledra Marriott Hotel, the New Acropolis Museum, the Sofitel Airport Hotel, and the Athens Plaza Hotel, as well as servicing privately owned Villas and Summer Retreats for Greek and Foreign Diplomats, Politicians, Shipowners and various VIP’s, as well as on high luxury Yachts.

Joanna has British as well as Greek Nationality and is very communicative. She has a great sense of humor and her responsible attitude always makes consider first the safety and well-being of her guests.

Title Name Nation Born Languages
Captain Theo Maniatakos Greek 1973 Greek, English, French
Crew Emilia Sotiriou Greek

Captain

Theo Maniatakos

Chef

Emilia Sotiriou

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 2
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 67
Pax 10
Cabins 5
Year Built 2020
Cruise Speed 18 knots
Guest Smoke on deck
Children Allowed Yes

Leisure

Dinghy Highfield 460
Dinghy Hp 60 HP
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak 2
Float Mats Yes
Fishing Gear Yes
Other Toys 2 X SUP,
2 X Kayak,
1 sea bob,
tubes,
wakeboard,
water carpet,
water ski (children and adult)Inflatable Towables,
SeaWing II Yamaha

One Master Cabin, 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video

Breakfast

Tea, infusions, all types of coffee, fresh  juices, smoothies, milk (different types),  bread and toasts, croquet madame, Greek  yogurt, cereals, fresh fruits, honey, local  jams, tahini and other spreads, cheese and  cold cuts, eggs all types, avocados,  pancakes, crepes, croissant, pancakes,  porridge, cakes.

  Day 1

  Lunch

Shrimps ceviche flavored with fresh mango

Nicoise salad with the famous tuna from Alonissos  island.

Whole Grouper baked in sea salt crust.

Dinner

Grilled talagani cheese with homemade tomato  chutney.

Rocket salad with cherry tomatoes, parmesan flakes and  thyme honey vinaigrette sauce.

Goat mastelo from Sifnos island with potato puree.

Day 2 

Lunch

Bugiourdi (Grilled feta cheese with spices and  tomato)

Green salad with gorgonzola, fruits, walnuts  Kleftiko (Lamb with vegetables en papillote)

Dinner

Athenian salad with grouper  Steamed mussels with ouzo and Greek herbs

Salmon sauté with spinach and cherry tomatoes

Day 3

Lunch 

Cucumber soup

Yoghurt mint sauce with pitas

Greek salad with fresh oregano and caper leaves  Moussaka the traditional way

Dinner

Feta cheese wrapped in filo with thyme honey and sesame  Row beetroot salad from Pontos

Seabass with vegetables and herbs en papillote

Day 4

Lunch

Mykonian mostra (rusk with kopanisti cheese, tomato and caper)

Octopus braise in cabernet sauvignon with fava from Santorini on  the side

Flambé shrimps saganaki with ouzo and feta  Fried red mullets

Grilled Squid

Almyra boiled greens

Dinner 

Orange fennel salad

Beef carpaccio with rocket and cherry tomatoes

Rib eye steak with darphin potatoes and béarnaise sauce

 

Day 5

Lunch

Tabbouleh salad with quinoa  Fried joulienne zucchini with tzatziki

“Gemista” stuffed tomatoes and peppers

Dinner

Spinach rocket salad with dried fruits  Grilled peppers

Haloumi cheese marinated with mango, spring onion and mint

Chicken fillet with rosemary and lemon, served with baby  potatoes

Day 6

Lunch

Grilled vegetables with basil pesto

Cod doughnut with beetroot tartar and aioli sauce

Dinner

Smocked eggplant salad with crispy Arabic pies

Rocket salad with baby spinach, sundried tomatoes,  sweet balsamic dressing and graviera flakes

Rooster pastitsada with traditional Greek pasta

Day 7

Lunch 

Prosciutto melon salad

Gaspatzo soup

Tuna tagliata with sauce vierge  Gremolata couscous

Dinner

Mesclun salad with red grapefruit fillets, avocado and  goat cheese

Shrimps sauté flavored with mastic from Hios island ,  served with asparagus and peas

Lobster linguini with fresh tomato sauce

Desserts

Blueberry panacotta  Tiramisu

Orange pie with mastic ice cream  Mousse lemon, chocolate

Baklava

Traditional sweet with milk and filo  Chocolate pie

Halvas (Semolina with Korinthous raisins and  cinnamon )

Cheesecake

Lime tart with meringue  Cretan traditional kaltsounia

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.