Ed Hamilton & Co.

HIGH JINKS II

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Accommodations

10 guests in 5 Queen size cabins.

Sample Menu

SAMPLE MENU
 

Breakfast

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

Fresh fruits,

All types of coffees, juices, smoothies, and tea’s

DAY 1

 

Lunch

Lentils salad with avocado, ginger and lime

Beetroot mousse with carob rusk

Sea bream with boiled veggies and lemon sauce

 

Dinner

Green salad with shrimps, mango, basil, and vinegret

Fried graviera cheese with apricot chutney

Stuffed squid with leek and rice

DAY 2

 

Lunch

Lettuce salad with fresh onions and dill

“Biougournti” spicy feta and tomato appetizer

 Roasted baby lamb with potatoes and rosemary

 

 Dinner

Arugula salad with sun-dried tomatoes, walnuts, parmesan, and balsamic vinegar

Mushroom risotto with parmesan, white truffle, and thyme

DAY 3

Lunch

Mixed greens with grilled manouri cheese roasted sesame and grape syrup

Tzatziki

Chicken legs with okra, potatoes, and wine sauce

 

Dinner

Quinoa salad with cucumber, pepper, and sweet chili

Lasagna with spinach and feta cheese

 

DAY 4

 

Lunch

Potato salad with mayo-yogurt  and crispy bacon

Smoked eggplant mousse

Slow-cooked pork belly with black beer and celery root puree

 

Dinner

Beetroot and arugula salad with carob sauce

Feta warped in fyllo pastry with sesame and honey

“Briam” traditional dish with roasted veggies

 

DAY 5

 

Lunch

“Dakos” barley rusk with tomato and feta

Meats balls with coriander flavored yogurt

Stuffed vegetables with rice veggies and herbs

 

Dinner

Coleslaw salad with  red peppers and Greek yogurt

“Giouvetsi” gratin slow-cooked beef in tomato sauce with orzo

DAY 6

 

Lunch

Boiled greens and baby zucchini

Traditional spinach rice

White grouper oven cooked with baby potatoes, garlic and oregano, and “tarama” mousse

 

Dinner

Finocchio and orange salad with fried capers

Tuna tartare with pickled cucumber, chili flakes, and avocado

Octopus with fava bean puree and caramelized onions

DAY 7

 

Lunch

Garlic bread 

Eggplant rolls in sweet and sour balsamic glaze

Pasta with zucchini flowers, feta, spearmint, and basil

 

Dinner

Greek salad 

Santorini’s fried tomato balls

“Mousaka”  roasted eggplants and potatoes with minced meat and bechamel sauce

DESSERTS

 

“Halva” semolina dessert with honey cinnamon and orange zest,

 Lemon tart,

“Ekmek kantaifi” with cream and whipped cream,

Black and white chocolate tart with hazelnut praline,

Apple crumble with sweet yogurt cream,

Cheesecake,

Millefeuille with caramelized fyllo pastry, patisserie cream and vanilla ice cream,

Rice pudding with vanilla and Chios mastiha,

Brownies with caramelized almonds.

 

 

 

Additional Rate Information

2022 Rates

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.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire

Based in Marina Alimos, Alimos

Additional Rate Information

2022 Rates

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.

Location Details

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)

Title Name Nation Born Languages
Captain Michalis Kassaris Greek 1981 Greek, English
Crew Isaak Athanasiadis Greek

Captain

Michalis Kassaris

Accomodation

Electric Heads 5

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 58.10
Pax 10
Cabins 5
Refit 2017
Year Built 2013
Cruise Speed 7
Guest Smoke outer deck only
Children Allowed Yes

Leisure

Dinghy T/T ZODIAC 4.10
Dinghy Hp 50
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak Yes
Fishing Gear Yes

10 guests in 5 Queen size cabins.

SAMPLE MENU
 

Breakfast

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

Fresh fruits,

All types of coffees, juices, smoothies, and tea’s

DAY 1

 

Lunch

Lentils salad with avocado, ginger and lime

Beetroot mousse with carob rusk

Sea bream with boiled veggies and lemon sauce

 

Dinner

Green salad with shrimps, mango, basil, and vinegret

Fried graviera cheese with apricot chutney

Stuffed squid with leek and rice

DAY 2

 

Lunch

Lettuce salad with fresh onions and dill

“Biougournti” spicy feta and tomato appetizer

 Roasted baby lamb with potatoes and rosemary

 

 Dinner

Arugula salad with sun-dried tomatoes, walnuts, parmesan, and balsamic vinegar

Mushroom risotto with parmesan, white truffle, and thyme

DAY 3

Lunch

Mixed greens with grilled manouri cheese roasted sesame and grape syrup

Tzatziki

Chicken legs with okra, potatoes, and wine sauce

 

Dinner

Quinoa salad with cucumber, pepper, and sweet chili

Lasagna with spinach and feta cheese

 

DAY 4

 

Lunch

Potato salad with mayo-yogurt  and crispy bacon

Smoked eggplant mousse

Slow-cooked pork belly with black beer and celery root puree

 

Dinner

Beetroot and arugula salad with carob sauce

Feta warped in fyllo pastry with sesame and honey

“Briam” traditional dish with roasted veggies

 

DAY 5

 

Lunch

“Dakos” barley rusk with tomato and feta

Meats balls with coriander flavored yogurt

Stuffed vegetables with rice veggies and herbs

 

Dinner

Coleslaw salad with  red peppers and Greek yogurt

“Giouvetsi” gratin slow-cooked beef in tomato sauce with orzo

DAY 6

 

Lunch

Boiled greens and baby zucchini

Traditional spinach rice

White grouper oven cooked with baby potatoes, garlic and oregano, and “tarama” mousse

 

Dinner

Finocchio and orange salad with fried capers

Tuna tartare with pickled cucumber, chili flakes, and avocado

Octopus with fava bean puree and caramelized onions

DAY 7

 

Lunch

Garlic bread 

Eggplant rolls in sweet and sour balsamic glaze

Pasta with zucchini flowers, feta, spearmint, and basil

 

Dinner

Greek salad 

Santorini’s fried tomato balls

“Mousaka”  roasted eggplants and potatoes with minced meat and bechamel sauce

DESSERTS

 

“Halva” semolina dessert with honey cinnamon and orange zest,

 Lemon tart,

“Ekmek kantaifi” with cream and whipped cream,

Black and white chocolate tart with hazelnut praline,

Apple crumble with sweet yogurt cream,

Cheesecake,

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.