Ed Hamilton & Co.

MEDUSA

  • Guests 8
  • Cabins 4
  • Model Power
  • Year Built 2005

Rates Per Week

Crew Profiles

Specifications

Accommodations

8 guests in 1 Master Suite, 1 VIP ,1 Twin & 1 Twin Cabin with single beds convertible to double ,all with en-suite facilities

Sample Menu

Breakfast
Greek yoghurt, fresh fruits platter, honey & marmaldes, nuts, croissants, bread, eggs with bacon, variety of local cheese, coffee, tea, juice

Appetizers
Tzatziki, sauted mushrooms, bruschetta with feta cheese, cheese pie, zuchini croquettes, baked tomates with feta cheese, bruschetta with salmon &herbs, shrimps with cheese in tomato sauce, talagani cheese with chutney, egglant salad

Salads
Greek salad, Dakos (Cretan salad with rusks, cheese, caper and tomatoes), Caprese, Zuchini with pasta, potato salad, Green salad with quinoa

Main dishes
Pastitsio, Moussakas, Roasted Chicken, Mushroom risotto, Octopus with fava, Chicken with mastic, kritharoto (orzo) with vegetables, Salmon skewer, pasta with shrimps, meatballs with mashed potatoes, beef in tomato sauce, fresh fish

 

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

July/August: Euro 20800
Rest of the months: Euro 17900
Plus : VAT 12% and expenses

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Athens.
Different embarkation/disembarkation ports available upon request.

Charter Rates Per Week

July & August Plus Expenses €20,800/week
September through June Plus Expenses €17,900/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

July/August: Euro 20800
Rest of the months: Euro 17900
Plus : VAT 12% and expenses

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Athens.
Different embarkation/disembarkation ports available upon request.

Captain Stratos Chatzikariofyllis

Captain Stratos was born in 1979, is Greek, married and father of two children.
Licenses: Lifesaving & firefighting appliances, First Aid, Speedboat and other.
He graduated the Merchant Marine Academy of Aspropyrgos and completed a 22 years successful career and holds a Captains Class B Diploma. He joined the yachting business in 2010 as a Captain on Various Motor Yachts since then. He has very good manners, a lot of skills, team work and always willing to assist and serve client’s needs. He is always keen to share his knowledge of the hidden beauties of Greece with their guests. His extensive experience of life cruising at sea ensures that guests will have unique memories from Greek Islands. He speaks Greek and English.

Cook Popi Flamboura
Popi was born in 1967 and is Greek. She has started working in various restaurants as main cook but her passion the sea made her to join the yachting industry recently. She speaks English and Greek and her positive personality make sure guests on board MEDUSA will have an amazing time on board.
Stewardess Maria Merlou
Maria is born in 2002 in Athens and is a very hard-working individual. Her genuine kindness and smile along with his attention to details are his biggest assets. Before joining the yachting industry, Maria had studied Business and Marketing Management at Athens metropolitan college and gained big experience in service working in the hospitality field. She speaks English and Greek.

Deckhand Stathas Christos
Christos was born and raised in Greece and has been on board Medusa for more than one year while previously he worked on board MY Micro and MY Acool Tyrabi as a deckhand. He graduated from GMC Maritime Training Center & Marine Academy and holds a speedboat certificate, as well as a certificate as a sailing instructor. Christos has attended many sailing races around Greece as well as the Aegean rally in 2021. He is very positive and detailed and keeps the yacht in perfect condition. He speaks Greek and English

Title Name Nation Born Languages
Captain Stratos Chatzikariofyllis Greek 1979 Greek, English
Crew Popi Flamboura Greek

Amenities

Ac Full
Generator 2 X KOHLER 17EFOZD-16 KW KVA e
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

General

Length 68 ft
Pax 8
Cabins 4
Refit 2019
Year Built 2005
Cruise Speed 20

Leisure

Dinghy Brick w/ an ob YAMAHA 50 hp
Adult W Skis Yes
Jet Skis Yes
Knee Board No
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes

Other Specs

size Feet 68.00 Ft
Beam 18
Draft 5.4
Queen 2
Twin Cabins 2
Jacuzzi No
Stabilizers No
Pref Pickup Athens. Greece
Other Pickup upon request
Builder Azimut
Vcr Dvd Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Engines ENGINES: 2 X 1150 HP MTU GENERATORS:2 X KOHLER 17EFOZD-16 KW KVA eachFUEL CONSUMPTION: 92.4 gallons/hrGENERATORS CONS.: 50.16 gallons/dayRANGE: 270 mls
Sea Bob No
Sea Scooter No
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain TV/DVD, PS3 game console, Indoor / outdoor audio system, Water maker, Ice maker, BBQ, 2 generator sets, 220V power sockets, Full A/C with individual cabin controls.
Ac Night No
Other Toys Brick w/ an ob YAMAHA50 hp, Jet Ski Sea Doo Spark 2022, Sea Scooter Yamaha 500L, 2 Tubes, 1 pair of water-Ski + Mono Ski, Paddle Board (SUP), Snorkeling gear, Fishing equipment.

8 guests in 1 Master Suite, 1 VIP ,1 Twin & 1 Twin Cabin with single beds convertible to double ,all with en-suite facilities

Breakfast
Greek yoghurt, fresh fruits platter, honey & marmaldes, nuts, croissants, bread, eggs with bacon, variety of local cheese, coffee, tea, juice

Appetizers
Tzatziki, sauted mushrooms, bruschetta with feta cheese, cheese pie, zuchini croquettes, baked tomates with feta cheese, bruschetta with salmon &herbs, shrimps with cheese in tomato sauce, talagani cheese with chutney, egglant salad

Salads
Greek salad, Dakos (Cretan salad with rusks, cheese, caper and tomatoes), Caprese, Zuchini with pasta, potato salad, Green salad with quinoa

Main dishes
Pastitsio, Moussakas, Roasted Chicken, Mushroom risotto, Octopus with fava, Chicken with mastic, kritharoto (orzo) with vegetables, Salmon skewer, pasta with shrimps, meatballs with mashed potatoes, beef in tomato sauce, fresh fish

 

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