Ed Hamilton & Co.

LUCKY CLOVER

  • Guests 12
  • Cabins 6
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 12 guests in 2 master cabins, 3 double bed cabins and one with upper and lower bunks.
Crew sleeps in separate compartments

Sample Menu

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.)

Additional Rate Information

2022 Rates
HIGH SEASON (July – August): EURO 20.000
MID SEASON (June & September): EURO 18.000
LOW SEASON (October – May): EURO 16.000
Plus Vat currently at 13% plus expenses APA 20%

PLEASE NOTE: If 12 guests on board APA of 25% is required

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 (July – August): EURO 20.000
MID SEASON (June & September): EURO 18.000
LOW SEASON (October – May): EURO 16.000
Plus Vat currently at 13% plus expenses APA 20%

PLEASE NOTE: If 12 guests on board APA of 25% is required

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 Yiannis Tzortzis
Captain Yiannis was born in 1975 in Greece. From early on he had two main passions: Mechanical Engineering and sailing. So soon after getting 3 diplomas in Engineering he started his professional involvement with the sea. He is a well-experienced captain, who has sailed the Greek and Mediterranean seas, knowing every little bay and harbor inside out. Captain Yiannis is able to cope with any difficult situation at hand responsibly and decisively. As serious as he takes his job, as kind and wonderful he is as a person. His guests call him a calm and gentle giant, who is always smiling, while kids just simply adore him. He speaks fluently English and makes everyone on board feel extremely welcome.
After serving nearly two years in the Greek Navy, he acquired his Skipper Diploma at the Dolphinarium Yacht Club, he obtained the Rescuer Degree, First Aid CARPA, he was captain of various monohull sailing yachts, in one of which he was awarded the 1st Position in Rally Ionian 2011-2012, he worked on VitaminSea Leopard a 113,22 ft boat, which traveled for four months from Marseille to Athens before he started working with crewed catamarans.
Here he has shown his full potential as Captain and host. His hobbies include volleyball, engineering, and maintaining anything mechanical.

Chef Spiridoula Karampoutaki
Spiridoula was born and raised in Volos and comes from a family that loves to cook! Her parents owned restaurants in the area and she grew up with a passion for food! After graduating in Computer Science, she changed focus and continued studies at the culinary school Le Gourmet- where she continues to give seminars. Immediately following her graduation, she began work in restaurants, including 5 years at Hotel Xenia, a 5* restaurant in which she was a top-level chef.
From here, Spiridoula decided to push her culinary skills further by participating in the television cooking show, Master Chef and achieved 2nd place! Upon completing the show, she planned gastronomical events throughout Greece and continued work at a fine dining restaurant in Cyprus.
With all of this experience, she is joining the crew of Lucky Clover to combine her exceptional culinary skills and her love of the sea. She is so excited to welcome guests and offers an incredible charter experience with unbelievable foods!

Languages: Greek and English (fluent)

Stewardess – Anastasia Karagianni
Anastasia will be joining us on board Lucky clover this season and she comes to us with great recommendations. She likes to keep the boat in impeccable condition and is very detailed. She has a motor and sailing license. During the winter seasons she works as a director in TV programs, advertisements, and other projects, her latest project was the Greek Master Chef where she was assistant to the Director. Her passion for the sea is what drove her to start working as a hostess in crewed yachts a couple of years ago. Her main goal is to attend to the guests and ensure that all is to their liking. She is hardworking and very organized. She has completed courses on safety at sea and customer care. Anastasia looks forward to ´welcoming´ you on board!

Title Name Nation Born Languages
Captain Giannis Tzortzis Greek 1975 Greek, English, French
Crew Spiridoula Karampoutaki Greek

Captain

Ioannis Tzortzis

Chef

Spiridoula Karampoutaki

Stewardess

Anastasia Karagianni

Accomodation

Electric Heads 6

Ammenities

Ac Full
Generator 2 x 19kw ONAN with COON
Water Maker 79.2 gallons
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 52
Pax 12
Cabins 6
Year Built 2016
Cruise Speed 8
Children Allowed Yes

Leisure

Dinghy YES
Dinghy Hp 60
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube 2
Wake Board Yes
2 Man Kayak Yes
Games Beach Yes
Fishing Gear Yes
Other Toys -TV FURNITURE WITH ELECTRIC LIFT IN SALOON AND 32� LCD TV
-TV ANTENNA
-BLU RAY DVD PLAYER
-FUSION RADIO CD / USB PLAYER AND LOUDSPEAKERS IN SALON, COCKPIT, FLY BRIDGE AND ALL CABINS
-B &G SONIC HUB
-WI-FI B&G MODULE WITH INTERNET CONNECTION
-SONY PLAYSTATION 4 WITH 2 CONTROLLERS + GAMES
-LAPTOP PC

Water toys:
DINGY 12.8 ft. Highfield aluminium with 60HP outboard Yamaha, 2 X SUP, WATER SKI ADULT & CHILDREN's , KAYAK FOR TWO PEOPLE, SNORKELLING Equipment, FISHING GEAR, MONO TUBE, DOUBLE TUBE, Wakeboard

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.)

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.