- Guests 10
- Cabins 5
- Model Cat
- Year Built 2013
Additional Rate Information
HIGH SEASON (July – August): EURO 23000
MID SEASON (June & September): EURO 21000
LOW SEASON (October – May): EURO 18000
Plus Vat currently at 13% plus expenses APA 20%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Summer Area: Greece
Winter Area: Greece
Location Details: Alternative embarkation ports – please enquire
Based in Marina Alimos, Alimos
Captain Michalis Kassaris
Michalis is a capable captain – his calm personality and winning smile make everyone feel at home from the first second you meet him. Born in Greece in 1981, from his very first life stage captain Michalis developed a passion for sailing as a sailing student, racer and later as a sailing coach. His broad sailing experience ranges from sailing race participation to boat maintenance. All his life he has been sailing on various S/Y such as Ocean Star, Lagoon, Ocean Voyager. He holds an RYA Yachtmaster Offshore Sail -Power and STCW advanced licenses. Michalis’s experience on the sea is outstanding and combined with his lifeguard experience, safety will be ensured making your trip even more delightful. The Captain’s friendly character, fluency in the English language, and communicative Spanish language level allows a harmonious understanding, which is the basis of a comfortable and hospitable vacation onboard a yacht. Most of all though he is wonderful with children.
Chef: Isaak Athanasiadis
Isaak was born in 1983 on the beautiful island of Crete.
He began his career in 2010 when he started to work in several hotels in Crete until 2014 when he upgraded himself as a sous chef in a Family Center, in Isla Party restaurant, and many more.
In 2017, he became a chef and he worked in several elegant restaurants in Crete, such as Ntore Gastronomy & Symposia.
During these years he gained many skills such as organizational skills, adapting to different circumstances, and many others.
He holds daily skippers’ diploma, pool lifeguard certificate, seaman’s book, and powerboat diploma.
He is a nonsmoker and he speaks very good English.
Deckhand/ Steward: Vasilis Papanikolaou
Vasilis was born in 1987 and is from Athens, Greece. After completing his Civil Engineer B.Sc. at Piraeus University of Applied Sciences, he decided to pursue his Certificate of Offshore Sailing Competence (Skipper’s license) and soon after joined the yachting world. With a passion for the sea from a young age, he intends to continue his sailing education and experience to become a captain. His honest, hard-working, and organized approach is perfect onboard HighJinks II. He’s looking forward to showing guests the beauty of Greece and creating for them and incredible holiday experience.
Languages: Greek and English (fluent)
|Captain||Michalis Kassaris||Greek||1981||Greek, English|
10 guests in 5 Queen size cabins.
Varieties of Greek pies and other pastry creations, sweet or sour
Eggs cooked in all forms
Fresh bread, toasted croissants, Greek local jams tahini, local honey, yogurt
All types of coffees, juices, smoothies, and tea’s
Lentils salad with avocado, ginger and lime
Beetroot mousse with carob rusk
Sea bream with boiled veggies and lemon sauce
Green salad with shrimps, mango, basil, and vinegret
Fried graviera cheese with apricot chutney
Stuffed squid with leek and rice
Lettuce salad with fresh onions and dill
“Biougournti” spicy feta and tomato appetizer
Roasted baby lamb with potatoes and rosemary
Arugula salad with sun-dried tomatoes, walnuts, parmesan, and balsamic vinegar
Mushroom risotto with parmesan, white truffle, and thyme
Mixed greens with grilled manouri cheese roasted sesame and grape syrup
Chicken legs with okra, potatoes, and wine sauce
Quinoa salad with cucumber, pepper, and sweet chili
Lasagna with spinach and feta cheese
Potato salad with mayo-yogurt and crispy bacon
Smoked eggplant mousse
Slow-cooked pork belly with black beer and celery root puree
Beetroot and arugula salad with carob sauce
Feta warped in fyllo pastry with sesame and honey
“Briam” traditional dish with roasted veggies
“Dakos” barley rusk with tomato and feta
Meats balls with coriander flavored yogurt
Stuffed vegetables with rice veggies and herbs
Coleslaw salad with red peppers and Greek yogurt
“Giouvetsi” gratin slow-cooked beef in tomato sauce with orzo
Boiled greens and baby zucchini
Traditional spinach rice
White grouper oven cooked with baby potatoes, garlic and oregano, and “tarama” mousse
Finocchio and orange salad with fried capers
Tuna tartare with pickled cucumber, chili flakes, and avocado
Octopus with fava bean puree and caramelized onions
Eggplant rolls in sweet and sour balsamic glaze
Pasta with zucchini flowers, feta, spearmint, and basil
Santorini’s fried tomato balls
“Mousaka” roasted eggplants and potatoes with minced meat and bechamel sauce
“Halva” semolina dessert with honey cinnamon and orange zest,
“Ekmek kantaifi” with cream and whipped cream,
Black and white chocolate tart with hazelnut praline,
Apple crumble with sweet yogurt cream,
Millefeuille with caramelized fyllo pastry, patisserie cream and vanilla ice cream,
Rice pudding with vanilla and Chios mastiha,
Brownies with caramelized almonds.
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.