Ed Hamilton & Co.

MOYA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 10 guests in 4 Queen(s), 1 Twin(s)cabins

Sample Menu

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

Additional Rate Information

July/August : 21000 EUR per week
June/September: 18500 EUR per week
Low Season: 15000 EUR per week
Plus : Applicable VAT at the time of charter, currently 6.5% and expenses
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

She operates on a Saturday to Saturday basis. Embarkation at 17:00pm, disembarkation at 09:00 am

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Additional Rate Information

July/August : 21000 EUR per week
June/September: 18500 EUR per week
Low Season: 15000 EUR per week
Plus : Applicable VAT at the time of charter, currently 6.5% and expenses
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

She operates on a Saturday to Saturday basis. Embarkation at 17:00pm, disembarkation at 09:00 am

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 Lefteris Mihail
Lefteris was born in Greece in 1991. He grew up in Trikala, Thessaly, where he came into contact with cooking for the first time, as he had the opportunity to watch closely his beloved grandmother to cook traditional exquisite recipes and dishes in the restaurant she owned! As a result, he also loved cooking, later going to the city of Athens to study and graduate from Institute Le Monde! In his spare time he likes to listen to music, read books about cooking but also travel His love for travel led him to combine his profession with his hobby and so he decided to join yachting in 2020 working in various catamarans in Santorini. He is a cheerful, social and communicative person who loves to offer joy and pleasure with his food to his guests! He has attended a large number of Cook seminars. Lefteris speaks English and Greek.

Stewardess Elena Nabilskagia
Elena was born in 1988. She grew up in Piraeus where she has also graduated from Financial and Banking management at the University of Piraeus. She holds the sailing yacht license. At her free time she is a volunteer at Hellenic Red Cross Samaritans, Rescuers and Lifeguards and she also hold the First aid license. Elena loves children s and she used to work during summer holidays in a camping for children. Elena Greece. She loves music and she holds piano and vocal diploma. For winter hobbies she loves ski. She also loves spending her free time doing some experimental cooking. Elena is excited to adapt to the personal preferences of her guests which makes her a warm and welcoming host. She speaks fluently the English She has also attended seminars of customer service.

Title Name Nation Born Languages
Captain Thanasis Damalidis Greek 1990 Greek, English, Russian
Crew Lefteris Mihail Greek

Captain

Thanasis Damalidis

Chef

Lefteris Michail

Stewardess

Elena Nabilshkagia

Accomodation

Electric Heads 5

Ammenities

Ac Full
Generator Onan
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

General

Length 56
Pax 10
Cabins 5
Year Built 2014
Cruise Speed 10
Guest Pet Yes
Children Allowed Yes

Leisure

Dinghy 14.11 ft.
Dinghy Hp 50
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak Yes
Float Mats No
Games Beach Yes
Fishing Gear Yes
Other Toys 13.78 ft. RIB
Water Skis
Wakeboard,
Tubes,
Kayak,
SUP,
Fishing gear
Snorkelling
2 x Sea Scooter
39.37 ft. 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.