Ed Hamilton & Co.

MYTHOS

  • Guests 8
  • Cabins 4
  • Model Sail
  • Year Built 2008

Rates Per Week

Crew Profiles

Specifications

Accommodations

8 Guests in 4 double cabins

Sample Menu

Breakfast

Coffee, tea, juices, fruits, cereals, greek yogurt with honey, croissants, bread
Bacon and/or eggs ( scrambled, fried)
Cold meats and/or cheeses

 

Lunch

Scampi ( breaded king prawns) with English salad and homemade lemon
mayonnaise 
Beef stir-fry

Pasta in pesto sauce 

Barbecued Slouvakis
Chicken salad served in tortilla wraps

Dinners

Starters: -Crispy prosciutto, ruccula salad with Parmesan flakes
Cucumber and feta bites with dill and pomegranate 
Homemade herbed scotch eggs (hard boiled egg incased in sausage meat 
with breadcrumb crust baked in the oven)
Homemade avocado dip served with tortilla chips
Traditional greek salad

Main course

Salmon fillets served with Indian style lemon and peanut rice and spinach
Beef steaks in peppercorn sauce with sautéed potatoes and peas
Italien style carbonara with mushrooms and bacon 
Garlic and chilli pan fried shrimps with lemon/mint cous cous 
Chicken breast with homemade paprika sauce, basmati rice and vegetables 
Shepards pie (English version of moussaka, lamb mine with potato crust 
cooked in the oven). Served with green salad

Deserts

Berry fruits with yogurt and honey
Various pastries
After dinner drinks

Additional Rate Information

July/August : 9590 EUR per week
June/September: 8290 EUR per week
Low Season: 7090 EUR per week
Plus : Applicable VAT at the time of charter, currently 12% 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.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Additional Rate Information

July/August : 9590 EUR per week
June/September: 8290 EUR per week
Low Season: 7090 EUR per week
Plus : Applicable VAT at the time of charter, currently 12% 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.

Location Details

Summer Area: Greece

Winter Area: Greece

Skipper – Konstantinos Agoros

Konstantinos, born in 1982, is a native of Athens and holds a civil engineering degree. His lifelong passion for the sea and nature led him to learn to sail at a young age and that passion eventually grew into a profession first as a yacht technician and then as a professional captain. Kostas holds an Offshore Sailing License from the Yacht Club of Greece and sailed professionally around the Aegean and the Ionian seas before becoming full time captain on Mythos, a limited production exquisitely built classic yacht.

Kostas is fun and personable and enjoys meeting people from all walks of life. His goal is for his guests to have the trip of a lifetime with exhilarating sails, lunch and swimming stops at stunning anchorages and experiencing the many beautiful and varied destinations of his native Greece. Kostas delights in sharing local history, culture and traditions with his guests while ensuring they are made safe while having lots of fun.

Whilst Greek is his mother tongue, Kostas speaks English fluently. On his holidays, he loves to travel the world and in his spare time, he enjoys sports, hiking, photography, reading and playing his guitar.

Cook/Hostess Despoina Tsoukala

Despoina is born in 1989 in Athens and holds a master of Geoscience and Environment as well as Bachelor of Mineral resources Engineering. Working previously in various restaurant s and hotels she decided to join yachting from 2014 in many ty p e of boats ! She also holds diving diploma. Despoina is of the most trusted cook/hostess in the area with a wealth of experience and a keen eye for detail. She will surely impress you with her wonderful culinary skills and creativity. She is happy, always smiling and extremely reliable. She speaks Greek, English and French

Title Name Nation Born Languages
Captain Konstantinos Agoros Greek 1982 English, Greek, French
Crew Despoina Tsoukala Greek

Captain

Constantinos Agoros

Accomodation

Electric Heads 4

Ammenities

Ac Full
Generator Yes
Ice Maker Yes

General

Length 18.00
Pax 8
Cabins 4
Refit 2020
Year Built 2008
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 10.5 ft.
Dinghy Hp 5
Gear Snorkel Yes
Games Beach Yes
Fishing Gear Yes
Other Toys Refit 2020
Newly refurbished teak deck. All new cockpit and sunbed cushions, Bimini and spray hood, dinghy and outboard, cockpit refrigerator, deck lights, hydraulic gangway with remote control. New air conditioning system with individual controls in each cabin and saloon. Newly refurbished leather saloon cushions, all new designer curtains, sound system, oven, WI-FI (extra charge)

8 Guests in 4 double cabins

Breakfast

Coffee, tea, juices, fruits, cereals, greek yogurt with honey, croissants, bread
Bacon and/or eggs ( scrambled, fried)
Cold meats and/or cheeses

 

Lunch

Scampi ( breaded king prawns) with English salad and homemade lemon
mayonnaise 
Beef stir-fry

Pasta in pesto sauce 

Barbecued Slouvakis
Chicken salad served in tortilla wraps

Dinners

Starters: -Crispy prosciutto, ruccula salad with Parmesan flakes
Cucumber and feta bites with dill and pomegranate 
Homemade herbed scotch eggs (hard boiled egg incased in sausage meat 
with breadcrumb crust baked in the oven)
Homemade avocado dip served with tortilla chips
Traditional greek salad

Main course

Salmon fillets served with Indian style lemon and peanut rice and spinach
Beef steaks in peppercorn sauce with sautéed potatoes and peas
Italien style carbonara with mushrooms and bacon 
Garlic and chilli pan fried shrimps with lemon/mint cous cous 
Chicken breast with homemade paprika sauce, basmati rice and vegetables 
Shepards pie (English version of moussaka, lamb mine with potato crust 
cooked in the oven). Served with green salad

Deserts

Berry fruits with yogurt and honey
Various pastries
After dinner drinks

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.