Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €19,000/week |
| June & September | Plus Expenses | €17,000/week |
| October to May | Plus Expenses | €15,000/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Marina Alimos, Athens, Greece
CAPTAIN – Dimitris Zirinoglou
Captain Dimitris is 34 years old and has been a Captain in the yachting industry for the past 3 years. He holds a sailing boat and speedboat license. He is always there to greet his guests with a smile and is extremely hard working. He speaks English and Greek. During his leisure time his hobbies include basketball, voleyball, spearfishing, , music and motorbike adventures. He is also a certified bartender. Captain Nikolas joins the New Horizons team highly recommended.
CHEF – Dimitris Konstantakis
DImitris is 34 years old and a graduate of Institute of Le Monde. He has worked in various catamarans, restaurants and resorts including Αthenaum Grand Hotel **** several private chef events, even cooking for rock stars in Rock Wave festival. Dimitris looks forward to welcoming his guests on board and introducing them to his culinary world. He speaks English, French and Greek. He is a young chef full of energy, skills and passion towards his job. We are confident that he will serve his guests unforgettable flavors.
STEWARDESS – Savinna-Maria Makarouna
Savinna-Maria is 22 years old and has been in the hospitality industry since 2016. Her working experience includes 2 years as a stewardess on board professional yachts. Natalia speaks fluent English and Greek. One of Savinna’s strongest attributes is her appetite for work. She is also very sociable, welcoming and looks forward to having guests on board New Horizons 2. Her hobbies include cooking and music.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Dimitris Zirinoglou | Greek | 1988 | English, French and Greek |
| Crew | Savinna-Maria Makarouna | Greek |
Ammenities
Electronics
General
Leisure
Other Specs
12.47 ft Highfield tender (driven by crew only) with 30hp Mercury outboard
1 Yamaha RDS250 sea scooters (2019)
Water ski (adult and children)
Wakeboard
2 Tubes
2 Inflatable SUP
Snorkeling gear
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.