Ed Hamilton & Co.

CUTE LITTLE CAT

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2015

Rates Per Week

Crew Profiles

Specifications

Accommodations

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

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.

 

 

Additional Rate Information

SUMMER 2021 – 2022 – GREECE – WEEKLY RATES
High season : 28 000 Euros + 30% APA + 13% VAT / MYBA terms
High season : 24 000 Euros + 30% APA + 13% VAT / MYBA terms

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: WINTER 2020-2021: Unavailable – CALENDAR CLOSED VESSEL BACK TO GREECE TO BE BASED THERE PERMANENTLY FROM MAY 2021

SUMMER 2021: available in GREECE – ATHENS, LAVRION

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 €28,000 €28,000 €28,000 €28,000 €28,000 €28,000 €28,000 €0 €0 €0 €0
Winter 2021 to 2022 Plus Expenses €28,000 €0 €0 €28,000 €0 €0 €28,000 €0 €0 €0 €0
Summer 2022 Plus Expenses €28,000 €28,000 €28,000 €28,000 €28,000 €28,000 €28,000 €0 €0 €0 €0

Additional Rate Information

SUMMER 2021 – 2022 – GREECE – WEEKLY RATES
High season : 28 000 Euros + 30% APA + 13% VAT / MYBA terms
High season : 24 000 Euros + 30% APA + 13% VAT / MYBA terms

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: WINTER 2020-2021: Unavailable – CALENDAR CLOSED VESSEL BACK TO GREECE TO BE BASED THERE PERMANENTLY FROM MAY 2021

SUMMER 2021: available in GREECE – ATHENS, LAVRION

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

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 1 ONAM 19 KWA
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 63.83
Pax 8
Cabins 4
Year Built 2015
Cruise Speed 12
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Semi rigid tender 15ft
Dinghy Hp YAMAHA 4 stroke - 50HP
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Games Beach Yes
Fishing Gear Yes
Other Toys On request in the virgin islands only and with extra 4000 USD + fuel (no right to commission):
the Great Dane, Cobalt COBALT R7 BOWRIDER 27'6" (27.49 ft. wakesurfing boat withextra assortment of boards

Included in the charter fee:
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.

 

 

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.