Ed Hamilton & Co.

ESPERANCE

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suite

Sample Menu

1st DAY

b r e a k f a s t
cayana
with smoked pepper, goat and sheep cheese from Olympus and basil oil

s n a c k
brioche
with fig marmalade, fresh salad, smoked bacon and goat cheese

l u n c h
pastichada
Elassona beef with honey and Nemea wine
or stuffed vegetables with egg & lemon and seasonal salad

d i n n e r
homemade taramas salad with wild seasonal horta
tuna fillet with fish jus, pea purée and charred artichoke
or beet fillet with vegetabvegetable jus, pea purée and charred artichoke

d r i n k
virgin cocktails with cucumber and lime

d e s s e r t
deconstructed kataifi with vanilla and sake

2nd DAY

b r e a k f a s t
frutalia omelette from Andros with sausage with leek

s n a c k
hortopita with seasonal horta

l u n c h
chickpea stew with marinated anchovy

d i n n e r
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus
or trahanoto with xynomyzithra

d e s s e r t
melitini from Santorini with cucumber sorbet and mint

3rd DAY

b r e a k f a s t
scrambled eggs with fig, cherry tomato confit and pistachio from Aegina

s n a c k
cheese and cold cuts platter

l u n c h
macarounes from Karpathos

d i n n e r
shrimp with garlic confit
athenian salad
risotto with wild horta & calamari
or vegan fricassee with morchella mushrooms

d r i n k
wild horta tea

d e s s e r t
mandolato nougat
with pistachio sorbet

4th DAY

b r e a k f a s t
citrus cake porridge with caramelized or non caramelized fruit

s n a c k
avocado toast

l u n c h

seafood and shellfish plateau
wheat salad with tomato, cucumber and pickled onion

d i n n e r
fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar

pork braisée with tahini purée
or artichoke braisée with tahini purée

d e s s e r t
handmade pasteli with lemon sorbet and salted caramel

5th DAY

b r e a k f a s t
poke bowl

s n a c k
power smoothie with almond milk, apple, banana, honey and tahini

l u n c h
Kerkyrean bourdeto

d i n n e r
grilled vegetables salad with fennel and baby gem
risotto with wild mushrooms with greek black truffle

d e s s e r t
sweet preserve of black chanterelle with vanilla sorbet in pie crust

6th DAY

b r e a k f a s t
chinese omelette with seasonal vegetables

s n a c k
ceviche fish of the day with tiger melon, chili and dill

l u n c h
fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce

d i n n e r
handmade herring salad
salad with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew with smoked vegetables

d e s s e r t
apple pie crust with orange crumble and caramel sorbet

7th DAY 

b r e a k f a s t
shakshuka middle eastern eggs with tomato and Grevena goat cheese

s n a c k
bao ban with handmade pastrame, fresh onion, cabbage and carrot

l u n c h
Aigialeia bourdeto with zucchini flower

d i n n e r
vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli

d e s s e r t
tiramisu with salt blossom and ginger

Additional Rate Information

High Season (July – August): euro 30.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June – September): euro 26.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: GREECE / MEDITERRANEAN

Charter Rates Per Week

July & August Plus Expenses €30,500/week
June & September Plus Expenses €26,500/week
October to May Plus Expenses €22,000/week

Additional Rate Information

High Season (July – August): euro 30.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June – September): euro 26.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: GREECE / MEDITERRANEAN

Captain – Tasos Gotzoulias
Growing by the sea, and growing up with already countless hours of sea activities, becoming a captain reveals a passion for the life at sea. Competitive sailing races, demanding yacht deliveries were the ones who sparked the need for evolution. Yachtmaster offshore, first aid and rescue, sailing instructor licenses, validate the change to a professional. Almost a decade on board different yachts, long experience in Greek waters, a positive, willing to please person, an always bright smile and kind behavior, focused in offering careless vacation to satisfied guests as his primary goal.

Deckhand/Steward – Loukianos Gkogkas
Loukianos is a passionate young sailor, with a proactive mindset and a friendly personality who is great to be around with. He started working in hospitality while studying tourism management. As a result he became a watersports instructor (surf, kitesurf, sup, kayak) at a luxurious hotel resort. This inspired him to develop and pursue a career that combines hospitality and seamanship within the leisure sailing segment. He has applied that over the last few years by working as a deckhand and steward on different types of boats (catamaran, gulet, power boat). This has allowed him to gather a holistic experience, and more than 10.000 miles of sailing practice. Recently he obtained the Certificate of Silver Service for Yachting. His aim is to achieve a warm and comfortable atmosphere for guests aboard. He is a team player and an asset for the crew. This galvanizes the whole sailing team he is a part of, translating into an outstanding level of service and an unforgettable experience for the guests of each trip.

Chef – Giannis Mpounos
A professional Chef characterised by a passion for Culinary Arts and talent to create new recipes, set up menus, and prepare high-quality dishes. Expert daily food preparation to meet the highest menu standards and quality. Competent at supervising kitchen operations such as menu preparation, storage monitoring and sanitation. Fully responsible for safety and hygiene regulations as well as proper use of utensils and equipment. Expert at developing dishes with creativity and flair for the best customer satisfaction.

Title Name Nation Born Languages
Captain Tasos Gotzoulias Greek 1990
Crew Loukianos Gkogkas Greek

Captain

Tasos Gkotzoulias

Deckhand/Steward

Loukianos Gkogkas

Accomodation

Electric Heads 5

Amenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 55 ft
Pax 10
Cabins 5
Year Built 2024
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Yes
Dinghy Hp Highfield 420
Adult W Skis Yes
Wave Run No
Knee Board No
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak Yes
Fishing Gear Yes

Other Specs

Queen 4
Pref Pickup Athens
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Water Capacity 253.44 gallons
Dinghy Pax Honda 60hp
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No
Other Toys SEABOB x 2
Jobe infinity pool x 1
SUP x 2
KAYAK x 1
Floating mat
Waterski (adults & kids)
Wakeboard (adults)
Snorkeling equipment

Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suite

1st DAY

b r e a k f a s t
cayana
with smoked pepper, goat and sheep cheese from Olympus and basil oil

s n a c k
brioche
with fig marmalade, fresh salad, smoked bacon and goat cheese

l u n c h
pastichada
Elassona beef with honey and Nemea wine
or stuffed vegetables with egg & lemon and seasonal salad

d i n n e r
homemade taramas salad with wild seasonal horta
tuna fillet with fish jus, pea purée and charred artichoke
or beet fillet with vegetabvegetable jus, pea purée and charred artichoke

d r i n k
virgin cocktails with cucumber and lime

d e s s e r t
deconstructed kataifi with vanilla and sake

2nd DAY

b r e a k f a s t
frutalia omelette from Andros with sausage with leek

s n a c k
hortopita with seasonal horta

l u n c h
chickpea stew with marinated anchovy

d i n n e r
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus
or trahanoto with xynomyzithra

d e s s e r t
melitini from Santorini with cucumber sorbet and mint

3rd DAY

b r e a k f a s t
scrambled eggs with fig, cherry tomato confit and pistachio from Aegina

s n a c k
cheese and cold cuts platter

l u n c h
macarounes from Karpathos

d i n n e r
shrimp with garlic confit
athenian salad
risotto with wild horta & calamari
or vegan fricassee with morchella mushrooms

d r i n k
wild horta tea

d e s s e r t
mandolato nougat
with pistachio sorbet

4th DAY

b r e a k f a s t
citrus cake porridge with caramelized or non caramelized fruit

s n a c k
avocado toast

l u n c h

seafood and shellfish plateau
wheat salad with tomato, cucumber and pickled onion

d i n n e r
fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar

pork braisée with tahini purée
or artichoke braisée with tahini purée

d e s s e r t
handmade pasteli with lemon sorbet and salted caramel

5th DAY

b r e a k f a s t
poke bowl

s n a c k
power smoothie with almond milk, apple, banana, honey and tahini

l u n c h
Kerkyrean bourdeto

d i n n e r
grilled vegetables salad with fennel and baby gem
risotto with wild mushrooms with greek black truffle

d e s s e r t
sweet preserve of black chanterelle with vanilla sorbet in pie crust

6th DAY

b r e a k f a s t
chinese omelette with seasonal vegetables

s n a c k
ceviche fish of the day with tiger melon, chili and dill

l u n c h
fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce

d i n n e r
handmade herring salad
salad with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew with smoked vegetables

d e s s e r t
apple pie crust with orange crumble and caramel sorbet

7th DAY 

b r e a k f a s t
shakshuka middle eastern eggs with tomato and Grevena goat cheese

s n a c k
bao ban with handmade pastrame, fresh onion, cabbage and carrot

l u n c h
Aigialeia bourdeto with zucchini flower

d i n n e r
vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli

d e s s e r t
tiramisu with salt blossom and ginger

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.