HIGHJINKS

She has one owners suite, 3 queen size double cabins – all with private facilities. Each cabin is equipped with TV, DVD and stereo system.

MENU

Breakfast:

Fresh Juice

Whole or light milk

Cereals of your choice

Greek yogurt

Fruit salad or compote

Greek spoon desserts

Nuts or raisins

Butter

Thyme honey

Marmalade

Choice Between: Boiled Eggs| Poached| Fried| Scrambled| Omelet

English Bread or Greek rustic bread or croissant

Cake or local sweets

Selection of local cheeses with tomatoes, cucumber and olives

Selection of bacon, ham, boiled sausages and roasted mushrooms

Filter coffee or espresso

Tea

MENU

Meal

Appetizers:

Bruschetta with fresh tomato, Feta cheese, basil and olive oil

Steamed mussels with white wine and fresh dill

Trilogy of roasted eggplant and fresh garden herbs

Fried gruyere with cherry tomatoes, ouzo and fresh basil

Vegetables with balsamic sauce

Salads:

Greek Salad with cherry tomatoes, cucumber, Feta cheese, capers, and peppers

Rucola with spinach, roasted Manouri cheese, walnuts, raisins, and honey sauce

Salad bouquet with smoked salmon, avocado, and orange

Salad bouquet with smoked salmon, tomatoes, cucumber, mustard, and spearmint

Salad of boiled vegetables

Couscous salad

Pasta-Risotto:

Skioufikta (traditional Greek pasta) or hilopitaki (Greek style noodles) with Feta cheese, cherry tomatoes, rucola, and white wine

Risotto with chicken, ricotta cheese, and mushroom sauce

Spaghetti with rucola leaves, parmesan, and sundried tomatoes

Fish:

Octopus with fava beans, caramelized onions, and olive oil

Grilled shrimps with lentils, cooked in seafood broth

Meat:

Chicken breast fillet with mashed eggplant puree and olive oil

Or with Roasted Haloumi cheese and a small salad

Calf tagliata with ruckola and gruyere

Lamp ragout with zucchinis

Italian sandwich with patatas bravas

MENU

Dinner

Appetizers:

Greek pie with wild greens

Fava beans puree with onions, sprinkled with olive oil

Small zucchini pancakes with Feta cheese and spearmint

Fried shrimps with tomato sauce and ouzo

Variety of mushrooms with Mizithra cheese and sweet mustard sauce

Salads:

Nicoise salad with tuna from Alonissos

Rucola with apple, celery, louza (Greek Salami), gruyere from Naxos, and yogurt sauce

Mista with anthotyro cheese, seasonal fruits, and spearmint

Cretan Salad with rusk, tomato, cucumber, and feta cheese

Pasta-Risotto:

Matsata with shrimps, mussels, and seashell sauce

Seafood risotto with Greek Saffron

Beef Giouvetsi baked in stoneware with trimmed Mizithra cheese

Fish:

Grilled calamari with sauteed greens and oil vinaigrette sauce

Fish fillet (of the day) wrapped in dough with asparagus and sauce

Hollandaise

Meat:

Beef fillet with dauphinoise potatoes and red wine sauce

Lamp cooked in the casserole with mashed potato, olive oil and garden

herbs

Burger with beef and coleslaw sauce

Chicken breast fillet grilled with baked tomatoes, tzatziki (Greek dip), and small pita breads

or Souvlaki of pork with caramelized onions with Greek pita breads

2023 Rates
HIGH SEASON (July – August): EURO 25000
MID SEASON (June & September): EURO 23000
LOW SEASON (October – May): EURO 20000
Plus Vat currently at 13% plus expenses APA 25%

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Marina Alimos, Alimos