Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | |
|---|---|---|
| July & August | Plus Expenses | €28,000/week |
| September to June | Plus Expenses | €24,000/week |
Location Details
Summer Area: Greece
Winter Area: Greece
CAPTAIN: Dimitris RODOPOULOS
Greek
English fluent,
Dimitri was born in 1981. Hehas been sailing since the age of 7. His father is a sailing instructor at Aegion Nautical Club, so Dimitris first started as a regatta sailor and entered professional skippering 14 years ago.
Since then he spends most of the summer either on board a yacht or on the beach teaching kite-boarding as a recognised IKO instructor.
He has a BA in Economics from the University of Wales and has acquired a Master degree in sports management.
During the Winter he stays active working as a snowboarding instructor and rafting guide.
DECK-HAND: Stelios CHRISTODOULAKIS
Greek
English fluent,
Stelios was born in Athens. He studied motor engineering and has worked in the automotive industry until the age of 29.
Parallel to that he was spending his free time sailing and kite surfing.
Turning 30 he decided to follow his passion for the sea and become a professional crew member.
He is right hand and skipper Dimitris and takes care that all system on board Cute Little Cat function properly.
CHEF-HOSTESS: TBA
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Dimitris RODOPOULOS | Greek | 0 | English, Basic French, Greek |
| Crew | Stelios CHRISTODOULAKIS | Greek |
CAPTAIN
Dimitris RODOPOULOS
CHEF
Tayal WILLOWS
Deck hand - Stew
Stelios CHRISTODOULAKIS
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Retractable baby gates at the sterns
Radio CD MP3
LCD TV & DVD in the saloon / HOME CINEMA 110 � 4K PROJECTOR
Speakers connected to lounge HI-FI set
Ipod docking station in the saloon
Parlour games, book/CD libraries, DVDs
MP3
WIFI acces
1 VHF with DSC + 2 cordless VHF
Lift eFoil
2 Yamaha Seawing seascooters
Water-ski
Wakeboard
Skim board
2 inflattable paddles
Tube
Noodles
Beach toys
Fishing equipment for reef
Deep sea fishing gear for trolling
Snorkeling equipment for 8 / Snorkling gears
Rendez-Vous diving on request
All cabins have separate heads & showers.
Also : air conditionning with private control, plugs 1 for the shaver + 1 for the vanity, hair dryer, TV sets & DVD readers, ipod docking station
The master cabin is equipped with a large sofa and a Baby crib
Separate crew quarter
SAMPLE MENU by Tayla WILLOWS
BREAKFAST
All served with granola, cereals, yogurt, fresh local fruit, freshly ground coffee, espresso, tea and a selection of toast
Freshly baked muffins served with grated mozzarella, jam preserves and whipped cream.
“The All American” – Fried eggs, crispy bacon, beef sausage, mushrooms and grilled tomatoes.
Phyllo pastry egg cups filled with ham, cheese and chives.
Benedict or poached Eggs – Toasted muffins prosciutto with creamy sauce, tomato, mushrooms and avocado.
French toast with maple glazed bacon, fresh berries and Greek yogurt.
Bagels, salmon cream with cheesy scrambled eggs
Lemon and Ricotta Pancakes
LUNCH
Soft tortillas wraps with smoked salmon, cream cheese, fresh strawberries and an island style mango and pineapple sweet chili salsa served with an arugula side salad.
Shrimp and Avocado salad with feta, cucumber, baby tomatoes, snap peas and yellow bell peppers.
Baked hake, spiced tomato dressing and soured lime spinach.
Taco Tuesday! Soft flour tortillas with an assortment of chicken strips, grilled fish, salad ingredients, sour cream, grated cheddar, homemade fresh guacamole, pineapple, black bean and cilantro salsa.
Gourmet burgers with an option of beef, chicken or veggie patty topped with a homemade mango chutney, melted cheddar, tomato, arugula, caramelized onions served with sweet potato wedges.
Buffalo mozzarella salad and couscous served with an assortment freshly baked breads with cold meats, smoked salmon and a selection of gourmet cheeses paired with a selection of chutney’s and jam preserves.
Al Dente Linguine pasta lightly tossed in a lemon and butter sauce topped with crispy parmesan
APPETIZERS
Creamy Butternut Squash Soup with parmesan cream.
Caprese Crostini drizzled in aged balsamic.
Cubed Watermelon topped with basil, feta and balsamic reduction.
Smoked Salmon and Cream Cheese pâté served on Melba toast.
Jalepeno Poppers stuffed with blue cheese wrapped in honey drizzled bacon.
Satay Chicken Skewers.
DINNER
Baked Fish Cakes served on a bed of baby spinach and tomatoes topped with a citrus dressing.
Fillet Mignon- Classic beef cut, served on a bed of homemade buttery mash topped
with roasted vine tomatoes and a creamy pepper corn sauce.
Mushroom and Parmesan risotto drizzled with lemon.
Herb Encrusted Lamb served with ratatouille, sauté potatoes and drizzled with a red wine jus.
Al Dente Linguine with a tomato and shrimp infused cream topped with fresh muscles and shrimp.
Roasted Chicken breast with gremolata butter, griddled leeks, fresh salad and pan juices.
Baked Cod and Pea Purée with a white wine and butter sauce.
DESSERT
Sticky dark chocolate brownies with chocolate chunks and vanilla ice cream.
Passion Fruit and White Chocolate Cheesecake.
Key Lime Pie with a Coconut and Pecan crust.
“Dom Pedros”- a South African Decadency.
Salty Crème Caramel.
Mango and passion fruit Eton mess.
Chocolate Fondue with a platter of fresh fruits and berries.
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