Ed Hamilton & Co.

NADAMAS

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

6 guests in 3 cabins: 1 master & 1 double & 1 single convertible to double, all air-conditioned with en suite facilities. Saloon table drops down & saloon sofa converts to a double bed.

Sample Menu

BREAKFAST
Coffee, Chocolate (Hot and cold), Variety of Tea- Ice Tea, Milk (Low Fat and Regular) Fresh Fruits and Fruit Salads, nuts,dried fruits Variety of bread (bagels, breadsticks, biscuits) French toast,croissants,pancakes Honey, peanut butter,jam Cereal and Greek yogurt (Granola, Oats, Corn Flakes) Cold pressed juice & smoothies Cheese & cold cut platter Omelet with mozzarella, prosciutto,cherry tomatoes, rucola Omelet with caramelized onion,mushromms,corn Eggs (fried,scrambled, poached)

MAIN COURSES 

Fillet Solomon with asparagus, sesame and lemon sauce Linguini seafood Grilled veal fillet tagliata with vegetable ratatouille Mousaka Traditional Crete pasta ‘skioufixta’ with shrimps and estragon Lamb cooked in the oven with baby potatoes and herbs Kritharoto with shrimps, cheese and bisque Mussels and clams with tomato, lemon, parsley and potatoes cubes Cuttlefish with spinach Risotto with mushrooms and truffle oil Stuffed chicken leg with spinach ,tomatoes, cheese and groats Octopus in wine with (split peas ), Mix bbq souvlaki and kebap with traditional tzatziki ,pita and country potatoes Traditional stuffed: tomatoes and peppers with rice and minced meat

SALADS
Greek salad with cherry tomatoes, cucumber, pepper, fresh onion, caper, feta, basilico and ‘soil’ olive Octopus salad with grilled peach , boiled zucchini, tomato, parsley and dressing of citrus fruits Healthy salad with broccoli, carrot, quinoa, tricolore peppers, cherry tomatoes, avocado, basilic and dressing ginger –olive oil Fresh salad slice cucumber, mix mesclun, mint, handmade croutons, pine nuts and vine great White and red Cabbage salad with coriander, apple or mango and dressing lemon Asparagus salad with green beans cherry tomatoes , carrots parsley , onion and walnuts Mesclun salad with potatoes, avocado, fresh onion and smoked salmon

APPETIZERS
Roll smoked salmon with cream cheese and red sweet pepper (Florinis) Tortilla with cocktail sauce, iceberg, shrimps and cucumber Mini Greek ntakos with tomato feta olives and oregano Mussels saganaki with feta and mustard Cold tomato soup with traditional feta and balsamic, Bruschetta with grilled marinated vegetable and parmesan

DESERTS
Mousse chocolate with strawberry and nuts, Traditional saragli with walnuts and cinnamon, Traditional halvas (semolina),

Yogurt with honey and walnuts, Fresh fruits

Additional Rate Information

Rates 2021
July & August:22.000 euro+Vat+expenses
June & September: 19.000 euro+Vat+expenses
All other months: 18.000 euro+Vat+expenses

Tax Status:
Applicable VAT at the time of charter, currently 12% and expenses

Rates 2020
July & August:21.750 euro+Vat+expenses
June & September: 18.500 euro+Vat+expenses
All other months: 17.000 euro+Vat+expenses

Tax Status:
Vat Rate currently 12%

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

Rates 2021
July & August:22.000 euro+Vat+expenses
June & September: 19.000 euro+Vat+expenses
All other months: 18.000 euro+Vat+expenses

Tax Status:
Applicable VAT at the time of charter, currently 12% and expenses

Rates 2020
July & August:21.750 euro+Vat+expenses
June & September: 18.500 euro+Vat+expenses
All other months: 17.000 euro+Vat+expenses

Tax Status:
Vat Rate currently 12%

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

Captain Konstantinos Ntitsiopoulos
CKonstantinos Ntitsiopoulos was born in 1983. He grew up in Katerini where he completed his basic education. He holds a Bachelor degree in Physical Education and Sports Science, with specialty in sailing, and a Bachelor degree in Physical Therapy where he graduated in 2010 with Honors. Sailing has been his passion since he was a young athlete. He started with dinghy sailing in 1992-optimist class and he continued with 420, 470. He has participated in many sailing regattas and holds a lot of gold medals in National Championships. He was a member of the National Team of Sailing in 1998 and 2003- 2004. His most important award was the bronze medal in European Championship-470 class. Offshore sailing was the next step.
He worked as a skipper and offshore sailing instructor between 2011-2016 and he sailed on many boats covering more than 25000 nm. In 2017, he takes over as a captain on the sailing yacht NADAMAS which he looks after her all year round and maintain her in excellent condition. Konstantinos is sociable and likes to live on board with people who are on vacation. His intention is to make the passengers feel safe, have fun and travel with them to the best sailing destinations. He is eager to teach people how to sail. He is a fluent speaker of the English language. In his free time he likes travelling, reading, kite and wind surfing, diving.

Elisavet Amanatiadou

Elisavet has been working in the culinary industry for six years. Following her completion of culinary 2 year – studies, she started chasing her dreams. As a highly accomplished and high level-oriented professional she has been in different positions at top-rated resorts and restaurants in Greece.
Her passion for the sea and the Greek island cuisine brought her aboard to show her skills to a new challenge. Being very willing to offer a great service and excellent tastes to guests, she would like to use her cooking skills she has gained in Greece, as well as the knowledge of handling an international clientele, to take the next step in her career.
She is specialized in Greek cuisine, but she also has attended in plenty cooking seminars, like “All vegan workshop”, “Asian kitchen workshop” and “Cardinal Street Food workshop”. She is experimental and she likes to combine different tastes following the guest desires.
Elisavet is ready to welcome you aboard and try her delicate tastes!!!!!

Title Name Nation Born Languages
Captain Constantinos Ntitsiopoulos Greek 1983 English, Greek
Crew Elisavet Amanatiadou Greek

Captain

Konstantinos Ntitsiopoulos

cook/hostess

Elisavet Amanatiadou

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 14KWA
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 21.10
Pax 6
Cabins 3
Year Built 2017
Cruise Speed 8.5

Leisure

Dinghy Williams Jet tender 325 sport
Dinghy Hp 100hp
Tube Yes
Wake Board Yes
1 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Other Toys Williams Jet tender 325 sport 100hp, Tubes, SKIS, Wakeboard, SUP, Kayak.

6 guests in 3 cabins: 1 master & 1 double & 1 single convertible to double, all air-conditioned with en suite facilities. Saloon table drops down & saloon sofa converts to a double bed.

BREAKFAST
Coffee, Chocolate (Hot and cold), Variety of Tea- Ice Tea, Milk (Low Fat and Regular) Fresh Fruits and Fruit Salads, nuts,dried fruits Variety of bread (bagels, breadsticks, biscuits) French toast,croissants,pancakes Honey, peanut butter,jam Cereal and Greek yogurt (Granola, Oats, Corn Flakes) Cold pressed juice & smoothies Cheese & cold cut platter Omelet with mozzarella, prosciutto,cherry tomatoes, rucola Omelet with caramelized onion,mushromms,corn Eggs (fried,scrambled, poached)

MAIN COURSES 

Fillet Solomon with asparagus, sesame and lemon sauce Linguini seafood Grilled veal fillet tagliata with vegetable ratatouille Mousaka Traditional Crete pasta ‘skioufixta’ with shrimps and estragon Lamb cooked in the oven with baby potatoes and herbs Kritharoto with shrimps, cheese and bisque Mussels and clams with tomato, lemon, parsley and potatoes cubes Cuttlefish with spinach Risotto with mushrooms and truffle oil Stuffed chicken leg with spinach ,tomatoes, cheese and groats Octopus in wine with (split peas ), Mix bbq souvlaki and kebap with traditional tzatziki ,pita and country potatoes Traditional stuffed: tomatoes and peppers with rice and minced meat

SALADS
Greek salad with cherry tomatoes, cucumber, pepper, fresh onion, caper, feta, basilico and ‘soil’ olive Octopus salad with grilled peach , boiled zucchini, tomato, parsley and dressing of citrus fruits Healthy salad with broccoli, carrot, quinoa, tricolore peppers, cherry tomatoes, avocado, basilic and dressing ginger –olive oil Fresh salad slice cucumber, mix mesclun, mint, handmade croutons, pine nuts and vine great White and red Cabbage salad with coriander, apple or mango and dressing lemon Asparagus salad with green beans cherry tomatoes , carrots parsley , onion and walnuts Mesclun salad with potatoes, avocado, fresh onion and smoked salmon

APPETIZERS
Roll smoked salmon with cream cheese and red sweet pepper (Florinis) Tortilla with cocktail sauce, iceberg, shrimps and cucumber Mini Greek ntakos with tomato feta olives and oregano Mussels saganaki with feta and mustard Cold tomato soup with traditional feta and balsamic, Bruschetta with grilled marinated vegetable and parmesan

DESERTS
Mousse chocolate with strawberry and nuts, Traditional saragli with walnuts and cinnamon, Traditional halvas (semolina),

Yogurt with honey and walnuts, Fresh fruits

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.