- Guests 10
- Cabins 6
- Model Cat
- Year Built 2019
Additional Rate Information
High Season: Euro 15800 per week (July – August)
Mid Season: Euro 14500 per week (June and Sept)
Low Season: EURO 11900 (October – May)
Plus all expenses (V.A.T. 12% & APA 25%.)
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 – Helene Dritsa
Helene was born in Greece in 1981. She has worked in the yachting industry already for the past 17 years on various sailing and motor yachts, from 28 to 60 feet in length, with a total of 100,000 nautical miles accumulated (60,000 NM cruising, 40,000 NM completed races).
During the summer months, she is usually employed as a Skipper on various charter vessels. Throughout the winter months, she is involved in managing the yacht maintenance and repair schedules for private and charter yachts. She is ambitious, hard-working, and responsible in her work taking safety on her yacht to another level! She is a team player with an open smile and attitude, making everyone feel safe and comfortable immediately!
She loves to interact with her guests and show them the beauty of the Greek islands.
She speaks Greek and English.
Cook/ Stewardess: Iliana Driva
Iliana was born in 1989 in Athens, and she has been working in the yachting industry the last 3 years as cook – stewardess on charter yachts. Her love for nature and sailing made her to take the chance to follow her dad’s steps as a sailor. She has worked as cook and chef assistant in restaurants for several years but her passion is cooking while traveling on these magnificent Greek islands. She enjoys going to local markets and choose fresh products that reflects the flavours of each place she visits. She cooks Greek – Mediterranean and international cuisine. She has also experience as a barista and bartender.
She speaks fluent English. She also has studied cinematography and when she’s not cooking on board for her clients, she participates in theatre plays. Art is an integral part of her life.
|Captain||Helene Dritsa||Greek||1981||Greek, English|
four double cabins and two semi double cabins (which can accommodate one adult or two children) with four bathrooms
Sample menu for 7 days charter
Plate with cheese variety, eggs ( fried, boiled, poached , scrabbled, omelet), cold cuts, bacon, sausages, cherry tomatoes and avocado salad, smoked salmon with caper, tuna salad with burned onion
Croissants, pancakes, crepes, platter with summer fruits, Greek yogurt, thyme honey, marmalades, whole grain tahini, praline spread, dried fruits, granola, oats, cereals
All types of coffee – tea, smoothies, fresh orange juice, infused water
Black garlic crostini with sea bass tartar
Escarol – Radicchio – Valeriana salad with citrus fruits and almond fillets
Monkfish skewers with zucchini and red peppers served with celery root puré
Griiled mastelo and haloumi cheese with fresh thyme and lime
Spinach – rocket salad with caramelized peach, walnuts, and goat cheese
Lamb with rosemary and garlic pockets, served with baby potatoes
Tomatoes mariné with basil pesto and spring onion
Feta cheese with extra virgin olive oil and fresh oregano
Black olive paté crostini with filleted anchovies and cherry tomatoes
Salmon sauté with black linguine and truffle oil
Greek creation with cherry tomatoes, cucumber, spring and dried onion, kritamo herb and grilled manouri cheese
Kodosuvli (big skewers of marinated pork or chicken) with tzatziki and pita bread
Tuna carpaccio with capers and rosé wine
Baby potatoes salad with shrimps and truffle
Seabass fricassee with tarragon and artichoke
Cretan rusks with chopped tomatoes and feta cheese
Stuffed vegetables with summer flavorings
Chevré cheese bruschetta with crunchy muesli and blueberry marmalade
Coleslaw salad with celery, walnuts and pomegranate pearls
Coq au vin (Greek style) with Limniona wine and traditional pasta
Gazpacho soup with spring mint and mozzarella
Tabbuleh salad with quinoa
Lemon hummus with crispy pitas
Shrimps sauté with lime, garlic and chives
Pumpkin soup with orange and cardamom
Raw beetroot salad with carrot, green apple and aioli sauce
Beef steak tagliata with potato puré
Salad with tomato, boiled egg and avocado
Chicken ballotine stuffed with dried tomato and peppers, served with baby potatoes and chimichurri sauce
(Greek meze night)
Variety of boiled beans with smoked trout
Octopus braisé in vinegar
Grilled squid with fresh herbs
Shrimps saganaki with ouzo, tomato sauce and feta cheese
Eggplant rolls with feta
Rocket salad with fig, prosciutto and vinaigrette
Coquille big pasta stuffed with Bolognese sauce in the oven with parmesan mozzarella and basil
Steamed mussels sauté in Robola wine with fresh herbs and lime breeze
Vegetable banquet with parmesan flakes and balsamic vinegar
Fish of the day en papillote with fava beans
Orange pie with mastic ice cream, cheesecake with strawberry sauce, lemon tart with berries, semolina halva with raisins and cinnamon, banana brownies, yoghurt with traditional sweets, fruit salad
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.