Ed Hamilton & Co.

NEW HORIZONS 2

  • Guests 11
  • Cabins 5
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

10-11 Guests in one master cabin, three double cabins and one triple, all with en suite facilities (plexiglass shower cabins)

All cabins with en suite facilities (plexiglass shower stalls)
All cabins with ensuite facilities, individual, aircondition controls, mini fans, toiletries, slippers and robes.

Sample Menu

BREAKFAST:

Coffee (Dolce Gusto Nescafe Machine) – tea – fresh orange juice – cereal – oatmeal – fresh fruits – various fresh bread and toast – jams – Greek honey – Greek yoghurt plain or with fruits/honey/nuts – fresh baked croissant – small cream pies sprinkled with powdered sugar – cake – French toast – eggs (fried/scrambled/omelete/poached/boiled) with bacon – Greek scrambled eggs with tomato (local dish) – grilled ham/cheese sandwich – assorted cheese and cold cut platter

 

SALADS:

Greek tomato salad with feta cheese, fresh oregano and capers – Arugula with baby spinach, parmesan flakes and dry figs – Mixed green salad with balsamic, honey and figs – Boiled beetroots with yoghurt and walnuts – Iceberg lettuce with avocado and smoked salmon – Cretan “Dakos” salad topped with local white cheese and chopped fresh tomato – Iceberg lettuce with red cabbage with balsamic and orange dressing

 

APPETIZERS:

Baked eggplant with mozzarella and tomato – Steamed mussels with wine and garlic – Shrimps saganaki with maratho (similar to dill) and ouzo – Mushroom with truffle and cheese – Talagani grilled cheese – Fava with caramalized onions – Mpougioudi (grilled feta cheese with sliced fresh tomato and peppers) – Cheese pie – Spinach pie – Tzatziki (yoghurt and garlic dip) – Eggplant dip – Baked feta cheese in phyllo topped with honey and sesame

 

MAIN COURSE:

Stuffed tomatos and peppers with rice and green fresh herbs – Moussaka – Cuttlefish with spinach – Kotsi (pork) with potatoes and sesame – Grilled fresh fish with lemon sauce served with assorted vegetables – Chicken with peppers and tarragon – Lamb Frikase cooked with romaine lettuce and egg lemon sauce – Spaghetti with shrimps – Spinach ravioli with feta and mint sauce – Beef in tomato sauce and eggplant puree – Artichokes ala polita with potatoes and carrots in a lemon sauce – Briam (mixed vegetables) cooked with a tomato sauce in the oven – Soutzoukakia politika (small spicy meatballs) cooked in a tomato sauce served with white rice

 

DESSERTS:

Sauteed Pear in a red wine and ice cream – Cheesecake – Tiramisu – Mille-feuille – Chocolate souffle – Ekmek Kantaifi – Chocolate mousse – Panacota – Apple Beignets

Additional Rate Information

Weekly Rates:
High Season: Euro 18,000 (July /August)
Mid Season: Euro 16,000 (June/September)
Low Season: Euro 14,000 (April/May/October)

+12% VAT of charter fee within Greek waters+20% APA
Charters less than one week as per MYBA Terms rate ./. by 6
Preferred embarkation time 16:00hrs
Preferred disembarkation time 10:00hrs
Holds Greek Charter License

One way charters are subject to extra charges according to the destination.
For one way charters departing from Athens the charges are :
– Argosaronic / Central Aegean Sea Euro 450 – Euro 700
– South/ Northern Aegean Sea Euro 900
– Ionian Sea Euro 1,100

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Marina Alimos, Athens, Greece

Additional Rate Information

Weekly Rates:
High Season: Euro 18,000 (July /August)
Mid Season: Euro 16,000 (June/September)
Low Season: Euro 14,000 (April/May/October)

+12% VAT of charter fee within Greek waters+20% APA
Charters less than one week as per MYBA Terms rate ./. by 6
Preferred embarkation time 16:00hrs
Preferred disembarkation time 10:00hrs
Holds Greek Charter License

One way charters are subject to extra charges according to the destination.
For one way charters departing from Athens the charges are :
– Argosaronic / Central Aegean Sea Euro 450 – Euro 700
– South/ Northern Aegean Sea Euro 900
– Ionian Sea Euro 1,100

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Marina Alimos, Athens, Greece

CAPTAIN – Nikolas Siganos

Captain Nikolas is 40 years old and has been a Captain in the yachting industry for the past 13 years. Captain Nikolas holds a sailing boat and speedboat license and he is also a certified lifeguard. He is an experienced sailor, even volunteered as a sailor at the Olympics in Athens in 2004. Captain Nikolas is always there to greet his clients with a smile and extremely hard working. He speaks English and Greek, some of his leisure time hobbies include cycling, swimming and amateur photography. Captain Nikolas joins the New Horizons team highly recommended.

CHEF – Miltos Koskinakis

Miltos is 22 years old and a graduate of Institute of Vocational Training Akmi. He holds a butchers certificate and a Hellenic Food Authority certification. Miltos has worked in various restaurants and resorts including Nikki Beach Hotel & Spa in Santorini and Porto Heli ***** and also Sun Rocks ***** Santorini as Chef Departie. Miltos looks forward to welcoming his guests on board and introducing them to his culinary world. He speaks English, Greek and German. Miltos is a young chef full of energy, skills and passion towards his job. We are confident he will serve his guests unforgettable flavours.

STEWARDESS/DECKHAND – Natalia Vorona

Natalia is 44 years old and has been in the hospitality industry since 1997. Her working experience includes 4 years as a stewardess in professional yachts. Natalia speaks English, Russian, Ukrainian and Greek. One of Natalia’s strongest attributes is her appetite for work. She’s also very social, welcoming and looks forward to accommodating guests onboard New Horizons 2. Her hobbies include dancing, gymnastics and painting.

Title Name Nation Born Languages
Captain Nikolas Sigalas Greek 1981 English, Spanish, Russia, Ukrainian and Greek

Captain

Nikolas Sigalas

Chef

Miltos Koskinakis

Strewardess / Deckhand

Natalia Vorona

Ammenities

Ac Full
Hair Dryer Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 50
Pax 11
Cabins 5
Year Built 2016
Cruise Speed 8.5

Leisure

Dinghy 3.80 Highfield
Dinghy Hp 30
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube 2
Wake Board 1
Dive Info Rendez-vous only
Other Toys -2 Yamaha RDS250 seascooters (2019)
- Banana (3 seater)
- Yoga Instructer (upon request) at extra cost
- "Wine While Sailing" (upon request) at extra cost
- Ice maker capacity 12kg/ day
- All new linens/towels and throw pillows

10-11 Guests in one master cabin, three double cabins and one triple, all with en suite facilities (plexiglass shower cabins)

All cabins with en suite facilities (plexiglass shower stalls)
All cabins with ensuite facilities, individual, aircondition controls, mini fans, toiletries, slippers and robes.

BREAKFAST:

Coffee (Dolce Gusto Nescafe Machine) – tea – fresh orange juice – cereal – oatmeal – fresh fruits – various fresh bread and toast – jams – Greek honey – Greek yoghurt plain or with fruits/honey/nuts – fresh baked croissant – small cream pies sprinkled with powdered sugar – cake – French toast – eggs (fried/scrambled/omelete/poached/boiled) with bacon – Greek scrambled eggs with tomato (local dish) – grilled ham/cheese sandwich – assorted cheese and cold cut platter

 

SALADS:

Greek tomato salad with feta cheese, fresh oregano and capers – Arugula with baby spinach, parmesan flakes and dry figs – Mixed green salad with balsamic, honey and figs – Boiled beetroots with yoghurt and walnuts – Iceberg lettuce with avocado and smoked salmon – Cretan “Dakos” salad topped with local white cheese and chopped fresh tomato – Iceberg lettuce with red cabbage with balsamic and orange dressing

 

APPETIZERS:

Baked eggplant with mozzarella and tomato – Steamed mussels with wine and garlic – Shrimps saganaki with maratho (similar to dill) and ouzo – Mushroom with truffle and cheese – Talagani grilled cheese – Fava with caramalized onions – Mpougioudi (grilled feta cheese with sliced fresh tomato and peppers) – Cheese pie – Spinach pie – Tzatziki (yoghurt and garlic dip) – Eggplant dip – Baked feta cheese in phyllo topped with honey and sesame

 

MAIN COURSE:

Stuffed tomatos and peppers with rice and green fresh herbs – Moussaka – Cuttlefish with spinach – Kotsi (pork) with potatoes and sesame – Grilled fresh fish with lemon sauce served with assorted vegetables – Chicken with peppers and tarragon – Lamb Frikase cooked with romaine lettuce and egg lemon sauce – Spaghetti with shrimps – Spinach ravioli with feta and mint sauce – Beef in tomato sauce and eggplant puree – Artichokes ala polita with potatoes and carrots in a lemon sauce – Briam (mixed vegetables) cooked with a tomato sauce in the oven – Soutzoukakia politika (small spicy meatballs) cooked in a tomato sauce served with white rice

 

DESSERTS:

Sauteed Pear in a red wine and ice cream – Cheesecake – Tiramisu – Mille-feuille – Chocolate souffle – Ekmek Kantaifi – Chocolate mousse – Panacota – Apple Beignets

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.