Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €24,000/week |
| June & September | Plus Expenses | €22,000/week |
| October to May | Plus Expenses | €18,500/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Based in Marina Alimos, Alimos
Jordan Arzoglou – Captain
Jordan is from Greece and was born in 1998. He attended Leonteios Private French-Hellenic High School and is very proficient in both English and French. After graduation, he followed his passion for the sea into the yachting industry. He received his licensing and immediately started on yachts- first as a deckhand and soon after as a skipper. For the past 4 years he has been working successfully as charter captain in different catamarans from 40-56 ft showing his guests Greek hospitality and providing them safe and fun holidays!
Jordan is eager to welcome his guests to beautiful Greece and show them the stunning islands . In his free time, Jordan loves open sea sailing, swimming, free diving, spearfishing, SCUBA diving, kayaking, listening to music, and hiking.
Skippers license, Lifeguard, First Aid, Diesel Engine Maintenance
Languages: Greek, English, French (fluent)
Chef – Daniel Savvidis
Daniel was born in Greece in 1990. In 2006, he received his Diploma as a Culinary Art Chef and immediately began working as a chef. Even though he is new to the yachting industry, he has extensive restaurant expertise. Daniel’s diligence, adaptability, and friendliness make everyone on board feel immediately welcome. He loves cooking and creating new dishes for his guests, specializing in Greek and Mediterranean cuisine. He speaks Greek, English, and Russian fluently.
Steward/Deckhand: Matrona Gkika
Matrona was born on the gorgeous Greek island of Chios, so she has a long history with the sea.
She has completed her studies at the Tourism and Maritime Academy and will begin her yachting career upon graduation. Since 2018, Matrona has been aboard a variety of yachts. She is a highly active person who enjoys water sports, swimming, and hiking. She is eager to assist and provides exceptional service to her guests, making their time on board an unforgettable experience!
Languages: Greek, English
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jordan Arzoglou | Greek | 1998 | Greek, English, French, Russian |
| Crew | Daniel Savvidis | Greek |
Captain
Ioannis Tzortzis
Chef
Spiridoula Karampoutaki
Stewardess
Anastasia Karagianni
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Hairdryers (2)
Iron (1)
Fan each cabin
Pillow for each bed 2 or sleep 2 for deco
SUP (2)
Sea scooter Yamaha (1)
Inflatable tube 2 seated (1)
Sea Wing (1)
Water Carpet (1)
Water ski (adults) (2)
Kayak 2 seated (1)
Wakeboard (1)
Snorkeling Equipment (12)
Fishing gear
Accommodates 12 guests in 2 master cabins, 3 double bed cabins and one with upper and lower bunks.
Crew sleeps in separate compartments
BREAKFAST OPTIONS
-Variety of breads (whole wheat, focaccia, multigrain, brioche)
-Homemade jams (strawberry, apricot, banana, apple, citrus, and tomato)
-Croissants and pastries (French croissant, chocolate croissant, cinnamon
rolls, bougatsa (Greek traditional pastry))
-Pancakes (chocolate: dark-white chocolate, maple syrup)
-Greek traditional honey
-Yoghurt (low fat, full fat, goat yoghurt)
-Variety of cold cuts (ham, turkey, beef)
-Cheese platter (gouda, emmental, gruyere)
-Variety of fresh local fruits
-Eggs – scrambled, fired, poached, boiled
-Omelets
-Greek frittata
-Kayana eggs
-Bacon and local sausages (beef, turkey, pork, plant based)
Day 1
SALAD
Greek salad/mousse feta/onion pickle/cucumber papardelle/oregano oil
Starters
Sauté Greek sausage/grilled metsovone cheese/tomato marmalade/baby
rucola
Shrimp/ouzo/tomato sauce/fresh oregano/croutons
Main course
Grouper/celery root puree/crispy loutza mykonou/carrot papardelle/parsley
oil
Desert
Orange pie/caramel chips/whip cream
DAY 2
LUNCH
Salad
Caprese/marinated tomatoes/fresh mozzarella/basil/basil oil/ground pepper
Starters
Eggplant/parmesan crème/Napoli sauce/basil leaves
Crispy bread/melon/prosciutto/mint
Main course
Chicken ballotine/carrot puree/baby carrots/mushrooms shitake
Desert
Tiramisu
DINNER
Salad
Melon/prosciutto/rucola/white wine
Starters
Grilled zucchini/parsley/black garlic puree/lemon pearls
Panacotta/parmesan/pancetta
Main course
Mushroom risotto/black truffle flakes/pecorino cream
Desert
White chocolate mousse/blueberries
DAY 3
LUNCH
SALAD
Thai salad/lettuce/spring onion/peanut/chicken/coriander/mango
STARTERS
Jalapenos/shrimps/fish sauce/coriander
Lettuce wrapped with greens/chilly/plum sauce
MAIN COURSE
Nam tok/beef/ginger/coriander/chilly/red onion
DESERT
Mango sticky rice/coconut milk
DINNER
SOUP
Tom kha/coconut milk/lemongrass/mushrooms
STARTERS
Spring rolls/greens/fish sauce/sweet sour sauce
Shrimps/lemon sauce/mango/garlic
MAIN COURSE
Sea bass/garlic/herb paste/chilly/garlic/green apple
DESERT
Water chestnut jelly
DAY 4
LUNCH
STARTER
Grouper ceviche-sweet sour sauce/ground pepper/strawberries
Tuna tartar/cappuccino leaves/soy sauce/lime zest/mango
Main course
Red snapper/pea pure/fried peas/baby vegetables
Dessert
Lemon cream/meringue/berries
DINNER
SALAD
Nicoise/tuna/baby corn/greens
Starter
Smoked mackerel/fried onions/mustard/oregano
Main course
Penne/broccoli/lemon/pecorino
DESSERT
Chocolate soufflé
DAY 5
LUNCH
SALAD
Fresh spring salad with herbs and yuzu vinaigrette
STARTERS
Skoubri millefeuille/parsley oil/crispy pastry
Crab salad/avocado/mango/orange powder
Main course
Linguine/mussels/crawfish/lemon bisque/ground pepper
Dessert
Lemon pavlova/lemon curd/lemon sauce
Dinner
SALAD
Carrot papardelle/lettuce/rice chips/raisins/cherry tomatoes/honey-mustard
dressing
Starters
Beef Carpaccio/fried capers/parmesan foam/truffle oil
Toasted traditional Greek bread/eggplants/tomato confit/oregano oil
Main course
Beef fillet/potato pure/baby carrots/red wine sauce
Dessert
Fried galaktoboureko with white chocolate sauce
DAY 6
LUNCH
SALAD
Black-eyed beans/crispy onion/parsley oil/cubed tomatoes/grated carrot
Starters
Zucchini balls/yoghurt-lemon cream/fried carrots
Mixed mushrooms/Tartuffe cream/rucola/croutons
Main course
Veggie risotto/carrots/zucchini/eggplants/mint/chevre
Dessert
Pecan pie
Dinner
SALAD
Lettuce/gorgonzola/poached peer/citrus vinaigrette
Starter
Slow cooked beef bites/nioke/gravy sauce/anthotyro mousse
Main course
Orzo/tomato sauce/lamb thigh/parmesan tulle/olive oil
Dessert
Mousse chocolate/cake sponge/mixed berries/white chocolate sauce
Day 7
LUNCH
SALAD
Quinoa salad with eggplants/zucchini/toasted peanuts/honey
Starter
Soufflé with gruyere/salami leukados/chilly
Main course
Slow cooked lamb/leek puree/carrot papardelle/pomme soufflé
Dessert
Brownies/chocolate chips/blueberries sauce
Dinner
Cucumber gazpacho/mint/melon
Starters
Crawfish/fresh truffle/bisque
Black tiger shrimps/smoked mayonnaise/chives/chive oil
Main course
Fresh pasta/lobster/tomato/parsley/parmesan foam
Dessert
Panacotta/honey/cinnamon/caramel chips
*Day 3 its an ethnic day menu and can be changed due to clients preferences
*Vegan/gluten-free menus etc. etc. can be arranged if it is asked
*Menu can be changed due to several reasons (weather, provisions, etc.)
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