Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €23,940/week |
| June & September | Plus Expenses | €21,630/week |
| October through May | Plus Expenses | €16,730/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Captain Thanasis Damalidis
Thanasis was born in Athens in 1990.At the age of 11 he had his first experience in sailing as his family used to charter yachts for holidays. Sailing was his true passion so he decided to expertize it and start working in the sea. He started gaining experience by assisting the delivery of newly launched mono hulls and catamarans from the shipyards abroad as well as everywhere in Greece. His charter experience started from smaller size yachts, going to bigger and bigger year after year. Especially last year with 21 weeks of non stop charters and many many happy customers! Thanasis holds an offshore sailing license by HORC club and a powerboat license from Greek authorities. He also holds a first aid license from Greek Red Cross and in his free time he is a volunteer in Red Cross Samaritans, Rescuers and Lifeguards. Skipper Thanasis is always ready to welcome his guests, aiming to ensure a hospitable experience on board and show them the most beautiful hotspots of the Greek islands. He speaks English fluently. His hobbies are diving, training and shooting club.
Chef George Liontos
George is an experienced chef with a demonstrated history of working in high- volume kitchens. He is a culinary expert who fits our crew perfectly and has been able to create memorable dishes that elevate our guest’s dining experience. With rigorous training under his belt George swiftly joined the yachting industry with his primary mission being to ensure his guests have the time of their lives. Starting as a prep cook from Rhodes gradually progressed to various hotels and restaurants (Blue Palace, Crete/ Alex hotel, Athens/ Madlenne ,Athens ,Hlios Resto, Eindhoven/ Birdman, Athens) around the globe where he gained valuable experience in offering service to discerning clientele. His goal is to leave a lasting smile on the faces of everyone who’s tasting his plates. Among other certificates he has a diploma in Culinary Art (IEK AKMI). George speaks fluent Greek, English
Stewardess Marianna Armaou
Marianna was born in 1989 in Greece. The love that she has for the sea and her willingness to learn more about sailing made her to take her decision to move to the yachting industry. Her positive attitude along with her polite personality will make all of her guests feel like home. Marianna speaks Greek and English.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Thanasis Damalidis | Greek | 1990 | Greek, English |
| Crew | George Liontos | Greek |
Captain
Thanasis Damalidis
Accomodation
Amenities
General
Leisure
Other Specs
New Bimini
New Sprayhood
New Cushions
Extra sunbathing area at aft deck
Extra poofs
Extra awning at bow area
Swimming platform extension
Dinghy refit
New sea scooters
New kayak
New Waterskis plus children water skis
New wakeboard
Water Skis
Wakeboard,
Tubes,
Kayak,
SUP,
Fishing gear
Snorkelling
2 x Sea Scooter
12 m2 inflatable platform
Extra Towables
Accommodates 10 guests in 4 Queen(s), 1 Twin(s)cabins
Breakfast
Coffee – Tea – Fresh Orange Juice
Seasonal Fresh Fruit Platter
Cereals – Yogurt with Honey
Bacon and Eggs (Scrambled/Cooked/Fried) – Greek Omelet
Croissant – Toast – Fresh traditional homemade Pies
Pancakes- “Kalitsounia” (small cheese pastry from Crete)
Preserves and Spreads
Assorted Cheeses and Cold Cuts Platter
Appetizers
Chilled leek and avocado soup
Fish pie a la grecque
“Souvlaki” with fig gorgonzola and prosciutto
“Mastelo saganaki” cheese from Chios with mastic liqueur and
lime
Stuffed wontons with goat cheese red pepper, rosemary and honey
Lunch
Stuffed vegetables, variety of vegetables stuffed with a
special mix of rice/spices & herbs
Jewfish marinated with beetroot served on sauté spinach
Suckling lamb with plums (traditional recipe from Epirus)
Baked Sea Bass with lemon couscous
Stuffed squid with Cypriot halloumi cheese served on mashed
jerusalem artichoke
Chicken filet in Vinsanto wine sauce and tangerine,
served on aromatic rice with dry nuts
Dinner
Baked lamb shank served on mashed eggplant
with sesame paste sauce
Greek Mousaka with Greek salad
Grilled filet with tomato tartar served with French fries
Fresh lobster/prawns spaghetti on fresh tomato sauce garlic
and wine
Grilled chicken marinated with whisky and honey in Hellenic
yogurt
sauce, served with sautéed baby potatoes
Dessert
Mascarpone and verbena semifreddo
Poached apricots with crème anglaise/ Chocolate soufflé
Crunchy strawberries crumble / Ginger chocolate cheese cake
Yoghurt with Honey and walnuts
Fresh Fruit Cobbler
Chocolate Pie
Coffee – Tea
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.