Ed Hamilton & Co.

KEPI

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

Measurements:
Headroom: 2.05m
Salon – 7ft – max. 2.15 m
Cabins – 6ft.8in – 2,05 m
Beds:
3 Cabins length & width – 6ft.8in x 5ft.3in
(Starboard fwd, Portside fwd, and Portside aft)
1 Cabin length & width – 6ft.8in x 5ft
(Starboard aft)

NOTE – All cabins with double beds & ensuite facilities. Yacht available for 8 pax charters. Additional bow single cabin without facilities suitable for a petite individual or child (9th person).
Crew sleeps in central bunk-bed cabin with separate facilities.

Sample Menu

Cleo’s Mediterranean Menu 2014

  

Breakfast 

–        Coffee, tea, fresh fruit juice

–        Greek yoghurt with cereals and honey

–        Fresh fruit platter

–        Croissant, pain chocolate, cakes

–        Baguette, French toast, wholegrain bread

–        Assortment of cheese

–        Eggs prepared to your likings

–        Home-made frittata

Tapas & Starters

        Avocado crayfish cocktail

        Broccoli shot

        Carpaccio of figs with feta cheese, pine nuts and basil

        Cretan rusk with juicy tomatoes, feta, onion rings and olive oil

        Dip of tomato & goat cheese

        Duo of guacamole and tomato dip with crispy pita bread

        Eggplant grilled, filled with feta and chili peppers

        Fresh tuna tartar

        Garlic bread with tomato salsa

        Grilled Haloumi drizzled with lemon juice

        Grilled shrimp with tarragon & lime dip

        Grilled zucchini sticks wrapped in prosciutto

        Hummus dip

        Melted Camembert dip with oregano bread

        Mini melon-Serrano bites

        Mini tortilla-pizza

        Mushrooms in the oven filled with prosciutto-cheese mix

        Original yellow split pea puree (fava) with red onion and lemon

        Red peppers filled with feta in the oven

        Saganaki (grilled cheese)

        Salmon mousse

        Small toast with salmon and goat cheese

        Shots of gazpacho soup on ice

        Spanakopita (spinach pie)

        Taramosalata home made

        Zucchini keftedes with traditional soft    cheese and mint sauce

Lunch

        Bouillabaisse with rouille and ciabatta

        Caesar salad with chicken, crispy bacon, parmesan and garlic bread

        Calamari salad on a bed of lettuce

        Chicken gyros with cucumber salsa and tzatziki

        Club Sandwiches and wraps “terre et mer” with green salad

        Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream

        Fish burgers with salsa Verde and a summer salad

        Greek salad with caper leaves and pita bread

        Lamb souvlaki wraps with lettuce and tzatziki

        Linguine “frutti di mare”

        Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce

        Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce

        Salad Niçoise with fresh tuna on the grill

        Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing

        Shrimps in spicy green curry with jasmine rice

        Spaghetti Carbonara with Parmesan

        Tagliatelle with smoked salmon, white wine sauce topped with fresh dill

        Thai beef salad with mint, cilantro, lime & brown sugar dressing

–     Beetroot tartare with smoked cod and apple

Dinner

        Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes

        Cleo’s favorite Lasagna with 5 vegetables

        Codfish with mustard-soy sauce and grilled tomatoes

        Codfish with white wine sauce, fresh spinach, baked potatoes

        Daurade in the oven with fresh ratatouille and basmati rice

        Escalope Milanese with pasta

        Fresh catch of the day on the grill with rocket, tomato and green asparagus

        Grilled local fish with fresh horta

        Lamb chops on BBQ with tomato salad and grilled vegetables

        Mixed grill with salad of lentils, feta, olive oil and fresh herbs

        Steak on BBQ with potato-chorizo cupcakes and grilled vegetables

        Ossobuco with linguine and gremolata

        Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella

        Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes

        Red mullet with mashed pesto-potatoes and zucchini spaghetti

        Rooster in the oven with tomatoes, olives, lemon and soy sauce

Dessert

        Apple cinnamon pie with grilled almonds

        Apple crumble with Metaxa and speculoos

        Baklava muffins

        Café Glacé

        Carpaccio of pineapple with Cointreau and fresh mint

        Champagne mousse with fresh strawberries

        Cheese platter with fig chutney, dried fruits and assortment of bread

        Crème Brûlée

        Dark chocolate mousse topped with white chocolate flakes

        Flan caramel

        Mascarpone with strawberries marinated in balsamic & vanilla

        Millefeuil

 

 

Additional Rate Information

GREEK FLAG CATAMARAN

2021 Weekly Rates – Greece, East Mediterranean – Rates are in Euros
11,000€ April – May 2021
15,000€ June 2021
16,500€ July – Aug 2021
15,000€ Sept 2021
11,000€ October – Nov 28/2021

Currently, VAT for Greece is 12%.
Food, bar, diesel consumption, and port fees are not included in the price.

APA is 20%
Charters start at 5pm and finish at 9am (Greek Terms), unless otherwise agreed

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

A crew gratuity, at client’s discretion, typically 10% to 20% of the rate, is not included in the rates for Med

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Kepi is available for charter in the Aegean Sea, and the Ionian Sea (Greece), from June to October 2021

Visit famous Aegean destinations like Mykonos and Santorini, secret coves in Iraklia or Koufonissia, swim at world-know bays at Zakynthos, Cefalonia, Ithaca or Paxi in the Ionian.
Kepi’s home port is Olympic Marine Lavrion, a privately-owner modern marina, situated at the gateway of the Cyclades, and Lefkas Marina, when sailing the Ionian.
However other pick-up locations are also possible.

Lavrion is located 30 min East of Athens Airport. Kepi is only 16 nm away from the first island of Cyclades (Kea). Picturesque Cape Sounio, with the Temple of Poseidon overlooking the bay, is only 45 min away from the Marina, and a perfect resting point.

Additional Rate Information

GREEK FLAG CATAMARAN

2021 Weekly Rates – Greece, East Mediterranean – Rates are in Euros
11,000€ April – May 2021
15,000€ June 2021
16,500€ July – Aug 2021
15,000€ Sept 2021
11,000€ October – Nov 28/2021

Currently, VAT for Greece is 12%.
Food, bar, diesel consumption, and port fees are not included in the price.

APA is 20%
Charters start at 5pm and finish at 9am (Greek Terms), unless otherwise agreed

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

A crew gratuity, at client’s discretion, typically 10% to 20% of the rate, is not included in the rates for Med

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Kepi is available for charter in the Aegean Sea, and the Ionian Sea (Greece), from June to October 2021

Visit famous Aegean destinations like Mykonos and Santorini, secret coves in Iraklia or Koufonissia, swim at world-know bays at Zakynthos, Cefalonia, Ithaca or Paxi in the Ionian.
Kepi’s home port is Olympic Marine Lavrion, a privately-owner modern marina, situated at the gateway of the Cyclades, and Lefkas Marina, when sailing the Ionian.
However other pick-up locations are also possible.

Lavrion is located 30 min East of Athens Airport. Kepi is only 16 nm away from the first island of Cyclades (Kea). Picturesque Cape Sounio, with the Temple of Poseidon overlooking the bay, is only 45 min away from the Marina, and a perfect resting point.

CAPTAIN VASILIS DIAMANTIS

Vasilis Diamantis was born and raised in Aigio, a small coastal town by the Corinthian golf. He has been sailing since his early years as a triangle racer. His love for action and nature also lead him to become a snowboard and rafting instructor and guide. He is a charismatic skipper with a great knowledge of the secrets that Greek seas hold, like detecting secluded beaches all around Greece. If you are lucky to have him as your captain you will immediately realize that he can become a trustful and beloved friend, satisfying your all your requests. Vasilis holds the Yachtmaster Offshore and STCW certificates and combined with his experience, you know you are in safe hands. Vasilis is also a volunteer for the Hellenic Red Cross and Civil Protection Authority due to his training and abilities.

COOK/STEWARDESS ELENA MALTEZOU

YEAR OF BIRTH: 1989
NATIONALITY: Greek
NON SMOKER
Elena is a certified mechanical engineer and worked for two years at the National Water Company.
At the same time, she was working in the beginning as a waitress at cafés and cocktail bars and later as assistant cook at restaurants.
Her work experience includes also child supervision at playgrounds which was a personal choice due to her love for children.
For the last three years she has been working as hotel and inventory manager at Multihull Yachting Greece in parallel to her cooking duties at Sazerac Bar Restaurant.
She was born in 1989, speaks English and has been dancing classic and modern ballet since the age of 3. She loves travelling and cooking so she will surprise guests with amazing Greek and National dishes. She adjusts her cooking to clients’ nutritional needs and preferences.

Title Name Nation Born Languages
Captain Vasilis Diamantis Greek 1981 English, Greek
Crew Elena Maltezou Greek

Captain

Vasilis Diamantis

Cook/Stewardess

Elena Maltezou

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 17.5 KW
Ice Maker No
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 52
Pax 8
Cabins 4
Refit 2017
Year Built 2014
Cruise Speed 9 KN
Guest Smoke On deck only
Guest Pet Yes
Children Allowed Yes
Min Child Age n/a

Leisure

Dinghy Custom
Dinghy Hp 50
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 10
Tube 1
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 2
Float Mats 2
Games Beach Yes
Fishing Gear Yes
Other Toys Go Pro Underwater video
2 Deck showers Hot/cold
4 Hairdryers
Top quality inflatable kayaks for 2 pax
Waterski
iPhone, iPad, and Android sound-docking stations in all cabins
Gangway upgraded to carbon

Measurements:
Headroom: 2.05m
Salon – 7ft – max. 2.15 m
Cabins – 6ft.8in – 2,05 m
Beds:
3 Cabins length & width – 6ft.8in x 5ft.3in
(Starboard fwd, Portside fwd, and Portside aft)
1 Cabin length & width – 6ft.8in x 5ft
(Starboard aft)

NOTE – All cabins with double beds & ensuite facilities. Yacht available for 8 pax charters. Additional bow single cabin without facilities suitable for a petite individual or child (9th person).
Crew sleeps in central bunk-bed cabin with separate facilities.

Cleo’s Mediterranean Menu 2014

  

Breakfast 

–        Coffee, tea, fresh fruit juice

–        Greek yoghurt with cereals and honey

–        Fresh fruit platter

–        Croissant, pain chocolate, cakes

–        Baguette, French toast, wholegrain bread

–        Assortment of cheese

–        Eggs prepared to your likings

–        Home-made frittata

Tapas & Starters

        Avocado crayfish cocktail

        Broccoli shot

        Carpaccio of figs with feta cheese, pine nuts and basil

        Cretan rusk with juicy tomatoes, feta, onion rings and olive oil

        Dip of tomato & goat cheese

        Duo of guacamole and tomato dip with crispy pita bread

        Eggplant grilled, filled with feta and chili peppers

        Fresh tuna tartar

        Garlic bread with tomato salsa

        Grilled Haloumi drizzled with lemon juice

        Grilled shrimp with tarragon & lime dip

        Grilled zucchini sticks wrapped in prosciutto

        Hummus dip

        Melted Camembert dip with oregano bread

        Mini melon-Serrano bites

        Mini tortilla-pizza

        Mushrooms in the oven filled with prosciutto-cheese mix

        Original yellow split pea puree (fava) with red onion and lemon

        Red peppers filled with feta in the oven

        Saganaki (grilled cheese)

        Salmon mousse

        Small toast with salmon and goat cheese

        Shots of gazpacho soup on ice

        Spanakopita (spinach pie)

        Taramosalata home made

        Zucchini keftedes with traditional soft    cheese and mint sauce

Lunch

        Bouillabaisse with rouille and ciabatta

        Caesar salad with chicken, crispy bacon, parmesan and garlic bread

        Calamari salad on a bed of lettuce

        Chicken gyros with cucumber salsa and tzatziki

        Club Sandwiches and wraps “terre et mer” with green salad

        Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream

        Fish burgers with salsa Verde and a summer salad

        Greek salad with caper leaves and pita bread

        Lamb souvlaki wraps with lettuce and tzatziki

        Linguine “frutti di mare”

        Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce

        Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce

        Salad Niçoise with fresh tuna on the grill

        Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing

        Shrimps in spicy green curry with jasmine rice

        Spaghetti Carbonara with Parmesan

        Tagliatelle with smoked salmon, white wine sauce topped with fresh dill

        Thai beef salad with mint, cilantro, lime & brown sugar dressing

–     Beetroot tartare with smoked cod and apple

Dinner

        Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes

        Cleo’s favorite Lasagna with 5 vegetables

        Codfish with mustard-soy sauce and grilled tomatoes

        Codfish with white wine sauce, fresh spinach, baked potatoes

        Daurade in the oven with fresh ratatouille and basmati rice

        Escalope Milanese with pasta

        Fresh catch of the day on the grill with rocket, tomato and green asparagus

        Grilled local fish with fresh horta

        Lamb chops on BBQ with tomato salad and grilled vegetables

        Mixed grill with salad of lentils, feta, olive oil and fresh herbs

        Steak on BBQ with potato-chorizo cupcakes and grilled vegetables

        Ossobuco with linguine and gremolata

        Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella

        Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes

        Red mullet with mashed pesto-potatoes and zucchini spaghetti

        Rooster in the oven with tomatoes, olives, lemon and soy sauce

Dessert

        Apple cinnamon pie with grilled almonds

        Apple crumble with Metaxa and speculoos

        Baklava muffins

        Café Glacé

        Carpaccio of pineapple with Cointreau and fresh mint

        Champagne mousse with fresh strawberries

        Cheese platter with fig chutney, dried fruits and assortment of bread

        Crème Brûlée

        Dark chocolate mousse topped with white chocolate flakes

        Flan caramel

        Mascarpone with strawberries marinated in balsamic & vanilla

        Millefeuil

 

 

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.