Ed Hamilton & Co.

HELENE

  • Guests 7
  • Cabins 3
  • Model Sail
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

7 guests in: 1 master cabin with one double & one single bed and 2 double guest cabins. All air-conditioned with en suite facilities.

Sample Menu

Breakfast

Fresh Fruit Juices

Tea &/or Coffee

Seasonal and native fresh fruit &/or Fruit Salad

Muesli & Greek yoghurt accompanied by honey

Selection fruit yoghurts

Local Breads served fresh or toasted accompanied by a

selection of preserves

Deliciously Scrambled or Poached Eggs

Lunch

Grilled Red Mullet with Lemon & Celery Salad

Lamb Koftas served with Traditional Greek Salad

Risotto Verde served with shavings of Pecorino

Moules Mariniere accompanied by Warm Crusty Bread

Spaghetti Puttanesca and Roast Langoustines

Evening Dining

Hors D’ouvres

Montasio Cheese Crisps

Snapper Crudo with Chiles and Sesame Seeds

Filo Wrapped Asaparagus with Prosciutto

Tapenade of Sundried Tomato, Olive and Basil Crostini

Appetizers

Lobster, Fennel & Grape Salad

Buffalo Mozzarella, Crispy Serrano Ham and Roast Pepper Salad

Braised Octopus with Oregano

Fried Halloumi Cheese with Lime and Caper Vinaigrette

Entrees

Grilled Seabass with Herb & Raisin Salsa & Chermoula Marinade

served with Baked New Potatoes

Pan Fried Sea Bream & Ratatouille accompanied with Wild Rice

Roasted Leg of Lamb with Garlic, Rosemary & Lemon served

with Roasted New Potatoes and a Courgette & Baby Spinach

Salad

Chicken Cacciatore with Sauteed Courgette

Desserts

Raspberry Tiramisu

Peaches Baked with Amaretti

Walnut and Pistachio Baklava served with Mascarpone

Chocolate Mousse with a Spoonful of Cream

Additional Rate Information

July/August : 16900 EUR per week
June/September: 15400 EUR per week
Low Season: 13200 EUR per week
Plus : VAT 12% and expenses
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Additional Rate Information

July/August : 16900 EUR per week
June/September: 15400 EUR per week
Low Season: 13200 EUR per week
Plus : VAT 12% and expenses
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Location Details

Summer Area: Greece

Winter Area: Greece

Captain Andreas Voulgaris
Andreas is a holder of the RYA’s Yachtmaster Ocean and he is also certified for GMDSS Long Range Operations, firefighting and lifesaving.
He speaks English fluently.He grew up in a family business that is owning, chartering and providing assistance to yachts. Since the year 2000 he has been working as skipper in sailing and power vessels all around the Mediterranean. His first charters started with sailing vessels in the Sporades islands (Skiathos, Skopelos, Alonisos) located in the Northern Aegean sea. He stayed there for 2 years doing weekly sailing trips as captain. Then he moved to Athens and Lavrion where he got to know the Cyclades islands (Mykonos, Paros, Syros, Santorini etc) very well. The Last 6 years he is based at the Ionian Sea where he acquired perfect knowledge of the area’s attractions and weather conditions. Over the years and countless miles he has developed excellent seamanship. He is a people pleaser and has a great sense of humor.
Andreas has two daughters, In his spare time he is an enthusiastic road cyclist and a swimmer.

Cook/Steward Nikolaos Melas
Nikolas is specialized in Mediterranean cuisine and her cooking style can be described as fresh and healthy as she is using the freshest ingredients that are available in the market of each port and presented to a very high standard. His personal qualities as creativity, punctuality, commitment, adaptability along with her organizing skills and friendly personality make his a valuable part of Helene’s crew. He has worked in in various motor yachts from 2007 s a steward and Chef and various restaurants as Four seasons Astir Palace. He holds degrees from Professional culinary arts of IEK Akmi & Food and Beverage management of Le monde Culinary School. Previous yachts: M/y Albatross, M/y Loulou, M/y Joanna K. He speaks Greek and English.

Title Name Nation Born Languages
Captain Andreas Voulgaris Greek 1983 English, Greek
Crew Nikolaos Melas Greek

Captain

Andreas Voulgaris

Cook/Hostess

Dimitra

Accomodation

Electric Heads 3

Ammenities

Ac Full
Generator 15kw
Water Maker yes
Internet Onboard WIFI

General

Length 20.82
Pax 7
Cabins 3
Year Built 2011
Cruise Speed 8

Leisure

Dinghy Williams 325
Adult W Skis Yes
Gear Snorkel Yes
Tube Yes
Wake Board No
Float Mats Yes
Other Toys Water toys: Williams 325 Skipper Operated Tender, Ring, Tubes, Snorkel gear, water skies, Floating mats, Beach games. , Double Donut, SUP

7 guests in: 1 master cabin with one double & one single bed and 2 double guest cabins. All air-conditioned with en suite facilities.

Breakfast

Fresh Fruit Juices

Tea &/or Coffee

Seasonal and native fresh fruit &/or Fruit Salad

Muesli & Greek yoghurt accompanied by honey

Selection fruit yoghurts

Local Breads served fresh or toasted accompanied by a

selection of preserves

Deliciously Scrambled or Poached Eggs

Lunch

Grilled Red Mullet with Lemon & Celery Salad

Lamb Koftas served with Traditional Greek Salad

Risotto Verde served with shavings of Pecorino

Moules Mariniere accompanied by Warm Crusty Bread

Spaghetti Puttanesca and Roast Langoustines

Evening Dining

Hors D’ouvres

Montasio Cheese Crisps

Snapper Crudo with Chiles and Sesame Seeds

Filo Wrapped Asaparagus with Prosciutto

Tapenade of Sundried Tomato, Olive and Basil Crostini

Appetizers

Lobster, Fennel & Grape Salad

Buffalo Mozzarella, Crispy Serrano Ham and Roast Pepper Salad

Braised Octopus with Oregano

Fried Halloumi Cheese with Lime and Caper Vinaigrette

Entrees

Grilled Seabass with Herb & Raisin Salsa & Chermoula Marinade

served with Baked New Potatoes

Pan Fried Sea Bream & Ratatouille accompanied with Wild Rice

Roasted Leg of Lamb with Garlic, Rosemary & Lemon served

with Roasted New Potatoes and a Courgette & Baby Spinach

Salad

Chicken Cacciatore with Sauteed Courgette

Desserts

Raspberry Tiramisu

Peaches Baked with Amaretti

Walnut and Pistachio Baklava served with Mascarpone

Chocolate Mousse with a Spoonful of Cream

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.