Ed Hamilton & Co.

CRAZY HORSE

  • Guests 10
  • Cabins 5
  • Model Powered Catamaran
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities. Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers

2 x (200×170 cm)
1 x (200 x 160 cm)
1 x (200 x 85/170 cm – convertible)
1 x (200 x 85)

Sample Menu

Starters

Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s
Tomato mille Feuillet & “mastelo Chios white cheese,”  fresh mint, olive oil, & Greek pittas.
Santorini traditional tomato balls with fresh herbs & yogurt dip.
Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers.
Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma.
Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche.
Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil.
Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.

Salads

Classic Greek salad
Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette.
Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette.
Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.

Pasta, risotto, & more

Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce.
Barley Risotto with fresh seafood & tomato herbed sauce.
Risotto Negro with fried calamari & lemon dill sauce.
Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce.
Tagliatele with sauté chicken, spring onion, garlic, & creamed soya.
Lobster linguine cooked in lobster juice & fresh tomatoe with herbs.
Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.

Meat & Poultry

Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges.
Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side.
Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary.
Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato.
Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad.
Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.

Fish & Seafood

Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce.
Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions.
Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad.
Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce).
Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip.
Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.

Desserts

Lemon mille feuille with buttered filo crust & trimmed chilled chocolate.
Classic Tiramisu creamed.
Belgian chocolate tart with white chocolate mousse & fresh strawberries.
Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream.
Old but gold chocolate soufflé with pistachio ice cream.
Greek cheesecake with rusk biscuits & figs marmalade

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.

2024 Rates
High Season (15 June – 15 September): EURO 65,000/week
Mid Season (1 May – 14 June & 16 September – 31 October) EURO 60,000/week
Low Season (November – April): EURO 50,000/week
+ Plus expenses VAT 13% & APA 30%
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

June 15 - September 15 Plus Expenses €65,000/week
May 1 - June 14 & September 16 - October 31 Plus Expenses €60,000/week
November through April Plus Expenses €50,000/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.

2024 Rates
High Season (15 June – 15 September): EURO 65,000/week
Mid Season (1 May – 14 June & 16 September – 31 October) EURO 60,000/week
Low Season (November – April): EURO 50,000/week
+ Plus expenses VAT 13% & APA 30%
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: Tilemachos Aidinis

Introducing Captain Tilemachos, a valued member of our crew overseeing the motor catamaran, Crazy Horse. Born in Greece in 1968, Tilemachos holds a degree in mechanical engineering since 1991 and has seamlessly transitioned into a successful career as a professional captain. His commitment to ensuring guests have an unforgettable sailing experience is unparalleled.
With a diverse skill set, Tilemachos is a certified cruising instructor by the Royal Yacht Association. Fluent in both Greek and English, he excels in effective communication, effortlessly connecting with our diverse range of guests. His extensive experience includes numerous yacht deliveries, refining his navigation skills and ensuring a smooth and secure journey on board.
Beyond technical expertise, Tilemachos is passionate about showcasing the warmth, friendliness, and rich cultural heritage of Greece. His dedication to customer service ensures that your time on board Crazy Horse will be nothing short of extraordinary. With Captain Tilemachos at the helm, rest assured you are in the hands of a seasoned professional committed to making your sailing experience truly memorable.

Chef: Nick Melas

Chef Nick, born in 1988, brings a wealth of culinary expertise to the galley of Crazy Horse. With a degree in Professional Culinary Arts and certifications in Food & Beverage Management and Signature Seafood Menu, he combines creativity with precision to deliver exceptional dining experiences. Since 2017, Chef Nick has been an integral part of the yachting industry, honing his skills on various yachts ranging from 65 to 115 feet in length. Proficient in Greek, English, and possessing basic knowledge of French and Spanish, he ensures seamless communication with guests from diverse backgrounds. With his passion for gastronomy and commitment to excellence, Chef Nick elevates the onboard dining experience, delighting guests with exquisite flavors and impeccable presentation.

Chief Stewardess: Orjana-Anastasia Zhula

The Chief Stew aboard Crazy Horse, Anastasia, brings a wealth of experience to her role. Having worked as a stewardess on yachts since 2021 and now aboard Crazy Horse for over a year, she’s adept at managing the intricacies of luxury hospitality. With a Degree in Hotel Business and previous positions in customer service, she seamlessly ensures only excellent guest experiences. Fluent in Greek, English, and Turkish, her multilingual abilities enhance communication on board. Born in 1987, Anastasia embodies professionalism, efficiency, and dedication in ensuring the utmost satisfaction of Crazy Horse’s guests.

Deckhand/Steward Marinos Syrigos

Meet Marinos, our passionate deckhand/steward coming from the beautiful island of Salamina in Greece! Growing up by the sea, Marinos developed a love for water, nature, and water sports from a young age. With 4 years of experience working on passenger ships, Marinos has honed his skills and knowledge, making him an invaluable part of the Crazy Horse team. His polite demeanor, strong work ethic, and excellent teamwork make him a joy to work with. Marinos is fluent in both English and Greek, and in his free time, you’ll often find him enjoying his favorite water sports. We’re thrilled to have Marinos aboard, bringing his expertise and enthusiasm to every voyage!

Deckhand/Stew : Stefanos Drampoukakis

Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.

Ex-yacht: Allure 59

Title Name Nation Born Languages
Captain Tilemachos Aidinis 1968 Greek and English
Crew Nick Melas Greek

Captain

Tilemachos Aidinis

Chef

Nick Melas

Chief Stewardess

Orjana-Anastasia Zhula

Deckhand/ Stew

Marinos Syrigos

Deckhand

Stefanos Drampoukakis

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 24 ft
Pax 10
Cabins 5
Refit 2023
Year Built 2019
Cruise Speed 12

Leisure

Dinghy Highfield tender 5,60
Dinghy Hp 70 HP
Adult W Skis 1
Jet Skis 1
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board 1
2 Man Kayak 2
Fishing Gear Yes

Other Specs

size Feet 78.00 Ft
size Meter 78.74 ft
Queen 3
Twin Cabins 2
Jacuzzi No
Pref Pickup Athens Nea Peramos
Other Pickup Upon Request
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Sun Awning Yes
Bimini Yes
Special Diets Yes
Kosher No
Gay Charters Yes
Nude Charters Inq
Engines 2 X Volvo Penta 510Generators Onan 27KW & 19KWWatermaker
Inverter yes
Dinghy Pax 9
Kids Skis 1
Sea Bob No
Sea Scooter Yes
Boarding Ladder stern hydraulic
Green Make Water No
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain TV in all cabins
TV in main saloon
Awning for fore deck
Hydraulic Swimming platform
Wine Cooler
4 Pillows per Cabin
Shampoo, Conditioner, Shower Gel, Body Lotion
Communicate Wi-fi
Printer
Other Toys Highfield tender 5,60 with 70 HP
Jet ski Yamaha 1800 (1)
SUP (2)
Wakeboard (1)
Waterski (adult and children)
Monoski adult (1)
Inflatable towable 3 PAX (1)
Kayak 2 PAX (2)
Sea scooter (2)
Snorkeling equipment

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

3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities. Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers

2 x (200×170 cm)
1 x (200 x 160 cm)
1 x (200 x 85/170 cm – convertible)
1 x (200 x 85)

Starters

Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s
Tomato mille Feuillet & “mastelo Chios white cheese,”  fresh mint, olive oil, & Greek pittas.
Santorini traditional tomato balls with fresh herbs & yogurt dip.
Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers.
Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma.
Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche.
Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil.
Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.

Salads

Classic Greek salad
Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette.
Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette.
Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.

Pasta, risotto, & more

Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce.
Barley Risotto with fresh seafood & tomato herbed sauce.
Risotto Negro with fried calamari & lemon dill sauce.
Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce.
Tagliatele with sauté chicken, spring onion, garlic, & creamed soya.
Lobster linguine cooked in lobster juice & fresh tomatoe with herbs.
Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.

Meat & Poultry

Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges.
Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side.
Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary.
Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato.
Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad.
Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.

Fish & Seafood

Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce.
Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions.
Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad.
Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce).
Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip.
Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.

Desserts

Lemon mille feuille with buttered filo crust & trimmed chilled chocolate.
Classic Tiramisu creamed.
Belgian chocolate tart with white chocolate mousse & fresh strawberries.
Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream.
Old but gold chocolate soufflé with pistachio ice cream.
Greek cheesecake with rusk biscuits & figs marmalade

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.