Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests |
|---|---|---|
| July & August | Plus Expenses | €40,500/week |
| June & September | Plus Expenses | €38,000/week |
| October to May | Plus Expenses | €30,500/week |
Additional Rate Information
Location Details
Summer Area: Greece
Location Details: SUMMER 2023 (Greece)
Yacht is based in Marina Zea, Athens. (Summer)
Captain: Giorgos Mourmouris
Giorgos passion is the sea! He has been sailing since the age of twelve and has reached almost every corner of the planet. A true seaman at heart there is no place that he rather is than on the deep blue sea. He is RYA Ocean Master licensed for both power and sailing yachts, and a divemaster. A wealth of knowledge and experience in both the Mediterranean and Caribbean along with a professional attitude and meticulous eye for detail. His relaxed leadership style and over 20 years of professional yachting experience Giorgos will help to get the best out of any situation and ensure a wonderful experience for you and your guests. He likes to maintain a relaxed and friendly atmosphere on board with an emphasis on sailing as much as possible. He is extremely professional and responsible and makes his clients feel right at home. In his spare time, Giorgos likes yoga, photography, music, and travel.
Chef: Nikos Lagoudis
Chef Nickolas is Greek, born in 1988, and describes himself as a world-traveling chef. He completed his training in one of the best culinary schools in Greece and graduated with Highest Honors. Chef Nickolas started his career in 2015 and has managed in this short time to lead sections in restaurants like Sketch ( 3 Michelin Stars) and Connought Hotel( 1 Michelin Star) in London. He has an enduring passion for traveling and cooking. He has traveled to all of Europe, Jordan, Africa, and Tayland and cooks in a way that brings all these flavors forward – along with the best Greek local ingredients. He will always greet you with a smile and do his best to make sure you enjoy your time on board!
Deckhand: TBA
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Giorgos Mourmouris | Greek | 1974 | Greek, English |
| Crew | Nikos Lagoudis | Greek |
Captain
Giorgos Mourmouris
Chef
Nikos Lagoudis
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
SUP (2)
Water Skis (adults & kids) (2)
SeaBobs (2)
Wakeboard Jobe Maddox (1)
Jobe Lunar towable 3 seater (1)
Jobe Multi board (1)
Fishing gear (2)
Snorkeling gear (8)
One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.
Breakfast Buffet
Tea
Coffee
Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal
Juices
Cold Meat platter
Cold Cheese platter
Eggs
Greek Yogurt
Nuts & Dried fruits
Day 1
Lunch
Green salad with seeds and orange balsamic vinaigrette
Shrimp saganaki with cherry tomatoes and Greek local feta
Steamed mussels with white wine sauce
Ice Cream
Dinner
Beetroot salad with Greek yogurt, caper leaves, nuts, and herbs
Salmon tartare with basil and citrus dressing
Sea Bass with black, white red quinoa, herbs and lemon dressing
Panna cotta/coconut/wild berries syrup
Day 2
Lunch
Artichoke/Greek taramas/Anchovy
Greek Fava with caramelized onion
Octopus confit
Orange Liqueur
Dinner
Bean salad/blue cheese/peppers mix/tomato
T-bone steak with thyme butter sauce
Green salad with Italian dressing
Chocolate fondue
Day 3
Lunch
Beef tartare with quail egg and basil chiffonade
Chicken ballotine with Peruvian potato puree and Chili oil
Green salad with peach vinaigrette and nuts
Sorbet
Dinner
Bruschetta with anchovy butter and rock salt flakes
Tuna tataki with soya sauce, sesame, and mango dressing
Salmon with roasted vegetable salad, sun-dried tomatoes, and walnuts Lemon Pie
Day 4
Lunch
Bruschetta with avocado and chimichurri
Caprese salad/Burrata/green tomato
Mushrooms Truffle Risotto
Ice cream
Dinner
Ceviche local fish
Roasted cauliflower with garlic powder and mayonnaise dip
Marinated Grouper skewers
Blue Cheesecake
Day 5
Lunch
Lobster with Ginger and Lime
Greek salad
Tabbouleh
Liqueur
Dinner
Mushroom/spinach/garlic
Green salad with parmesan sauce, prosciutto, figs and walnuts
Beef Bourguignon with mushroom, bacon and celeriac puree
Orange Pie
Day 6
Lunch
Scallops on shell with hibiscus and vanilla
Arugula salad with smoked trout, orange filet, seeds, and dressing
Black cod with black rice and miso sauce
Sorbet
Dinner
Greek Tzatziki/dill/pita bread
Zucchini and cucumber with tahini dressing
Lamb with rosemary and baby potatoes
Greek Halva, orange confit
Day 7
Lunch
Cretan salad
Pork bbq
Eggplant dip and Greek fennel pie
Ice cream
Dinner
Bruschetta with sea urchin, bottarga and cream cheese
Green salad with strawberries vinaigrette
Sea bass and bulgur with pomegranate, walnuts, and coriander
Banoffee
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