Ed Hamilton & Co.

KaLiMar

  • Guests 10
  • Cabins 6
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

four double cabins and two semi double cabins (which can accommodate one adult or two children) with four bathrooms

Sample Menu

Sample menu for 7 days charter

 

Breakfast

 

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

 

Day 1

Lunch

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

 

Dinner

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

 

Day 2

Lunch

Tomatoes mariné with basil pesto and spring onion

Feta cheese with extra virgin olive oil and fresh oregano

Greek ratatouille

 

Dinner

Black olive paté crostini with filleted anchovies and cherry tomatoes

Caprese salad

Salmon sauté with black linguine and truffle oil

 

Day 3

Lunch

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

 

Dinner

Tuna carpaccio with capers and rosé wine

Baby potatoes salad with shrimps and truffle

Seabass fricassee with tarragon and artichoke

 

Day 4

Lunch

Cretan rusks with chopped tomatoes and feta cheese

French fries

Stuffed vegetables with summer flavorings  

 

 Dinner

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

 

Day 5

Lunch

Gazpacho soup with spring mint and mozzarella

Tabbuleh salad with quinoa 

Lemon hummus with crispy pitas

Shrimps sauté with lime, garlic and chives

 

Dinner

Pumpkin soup with orange and cardamom

Raw beetroot salad with carrot, green apple and aioli sauce

Beef steak tagliata with potato puré  

 

Day 6

Lunch

Salad with tomato, boiled egg and avocado

Grilled corn

Chicken ballotine stuffed with dried tomato and peppers, served with baby potatoes and chimichurri sauce

 

Dinner

(Greek meze night)

Variety of boiled beans with smoked trout

Taramas salad

Octopus braisé in vinegar

 Grilled squid with fresh herbs

Shrimps saganaki with ouzo, tomato sauce and feta cheese

 

Day 7

Lunch

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

 

Dinner

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

 

 

Desserts

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

Additional Rate Information

2022 Rates
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.

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: 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.

Location Details

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.

Title Name Nation Born Languages
Captain Helene Dritsa Greek 1981 Greek, English
Crew Iliana Driva Greek

Ammenities

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

Electronics

Ipod Yes

General

Length 50
Pax 10
Cabins 6
Year Built 2019
Cruise Speed 8
Guest Smoke On deck
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Tender 3,80
Dinghy Hp 40 HP
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel 10
Tube 1
Wake Board Yes
Fishing Gear No
Other Toys Snorkeling equipment
Adult Water-skis
Children water ski
Wakeboard
2 x Stand up paddleboard
kayak 2 pax
1 tube
RIB 3,40 with 40 hp for 6 pax
SeaWing II Yamaha

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

 

Breakfast

 

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

 

Day 1

Lunch

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

 

Dinner

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

 

Day 2

Lunch

Tomatoes mariné with basil pesto and spring onion

Feta cheese with extra virgin olive oil and fresh oregano

Greek ratatouille

 

Dinner

Black olive paté crostini with filleted anchovies and cherry tomatoes

Caprese salad

Salmon sauté with black linguine and truffle oil

 

Day 3

Lunch

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

 

Dinner

Tuna carpaccio with capers and rosé wine

Baby potatoes salad with shrimps and truffle

Seabass fricassee with tarragon and artichoke

 

Day 4

Lunch

Cretan rusks with chopped tomatoes and feta cheese

French fries

Stuffed vegetables with summer flavorings  

 

 Dinner

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

 

Day 5

Lunch

Gazpacho soup with spring mint and mozzarella

Tabbuleh salad with quinoa 

Lemon hummus with crispy pitas

Shrimps sauté with lime, garlic and chives

 

Dinner

Pumpkin soup with orange and cardamom

Raw beetroot salad with carrot, green apple and aioli sauce

Beef steak tagliata with potato puré  

 

Day 6

Lunch

Salad with tomato, boiled egg and avocado

Grilled corn

Chicken ballotine stuffed with dried tomato and peppers, served with baby potatoes and chimichurri sauce

 

Dinner

(Greek meze night)

Variety of boiled beans with smoked trout

Taramas salad

Octopus braisé in vinegar

 Grilled squid with fresh herbs

Shrimps saganaki with ouzo, tomato sauce and feta cheese

 

Day 7

Lunch

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

 

Dinner

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

 

 

Desserts

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.