Ed Hamilton & Co.

NEW HORIZONS

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

2 cabins with queen size beds and
2 cabins with double beds (convertible into twin beds)
All with ensuite facilities, individual controlled aircondition, robes, slippers and toiletries

Sample Menu

BREAKFAST

-Coffee/tea/fresh orange juice – Seasonal fresh fruit platter or fruit salad with honey and cinnamon – Freshly baked croissant – Eggs with bacon or sausages – Cereal, oatmeal – Toasted bread – Cake – Bread – Jam, honey – Greek yoghurt with fruits and honey (or honey and walnuts) – Pancakes with syrup – Greek donuts (loukoumades) with honey and cinnamon or with homemade chocolate paste – French toast with butter, syrup and season fruits – Grilled cheese sandwich – Baked omelette with corn, mushrooms, ham and cheese.

SALADS

-Lettuce salad with honey vinaigrette – Greek salad – Lola salad with red fruits – Cabbage and carrot salad – Beetroot salad with feta cheese, walnuts and mint – Ceasar salad – Quinoa salad with lentils, avocado and haloumi cheese – Pasta salad with vegetables and feta cheese – Salad with bulgar and pomegranate – Cretan dacos – Potato salad – Baked broccoli salad with yoghurt sause – Pasta salad with shrimps – Tuna salad

MAIN COURSE

-Spaghetti with shrimps and ouzo – Fish soup – Stuffed fish with spinach in the oven – Pork steak in the oven with fried potatoes or rise – Beef burger and potatoes in the oven – Pasticcio Greek type of lasagna bolognese with bechamel sause in the oven – Seafood risotto – Giouvetsi Greek dish with chicken, lamb or beef and pasta- Spaghetti bolognese a la greque – Mushrooms risotto – Greek staffed tomatoes with rice and fresh herbs – Meatballs with fried potatoes – Sweet and sour pork with rice – Cheesy baked mussels – Cuttlefish with spinach – Octopus with elbow macaroni 

DESERTS

-Lemon mousse – Mille-feuille – Mosaic cake Greek chocolate and biscuits dessert – Tiramisu – Cheesecake – Chocolate souffle

APPETIZERS

-Stuffed peppers with feta cheese – Bruschetta with eggplant and prosciutto/ goat cheese and salmon/ katiki cheese, prosciutto and melon – Carrot cream soup – Chicken pie – Cheese pie – Garlic sause – Tzatziki – Crab salad – Tarts with tuna salad – Octopus with vinegar – Vegetables au gratin – Eggplant salad – Sausage rolls – Fish croquettes – Stuffed mushrooms

Additional Rate Information

Weekly Rates:
High Season: Euro 14,500 July and August
Mid Season: Euro 10,500 June and September
Low Season: Euro 8,800 All remaining months

Plus 12% VAT and 25% 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: Santorini, Greece for the Summer Season!

Additional Rate Information

Weekly Rates:
High Season: Euro 14,500 July and August
Mid Season: Euro 10,500 June and September
Low Season: Euro 8,800 All remaining months

Plus 12% VAT and 25% 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: Santorini, Greece for the Summer Season!

CAPTAIN – Konstantinos Stergiopoulos
Captain Konstantinos is 34 years old and has been a Captain in the yachting industry for the past 6 years. He holds a sailing and speedboat license. K Captain Konstantinos has worked in various parts of Greece, the past three years he was based in the Sporades on Catamarans doing weekly charters. He speaks fluent English and Greek. Captain Konstantinos is a very polite and responsible Captain, we are confident he will give his clients unforgettable holidays on board New Horizons.

STEWARDESS – Tania Dalamarini

Tania is 25 years old and a graduate of Institute of Vocational Training Le Monde. She has worked in various restaurants and bars as a sous chef and briefly as a barista. Tania believes in the team spirit and customer service excellence. She looks forward to welcoming her guests on board and giving them the vacations they’ve been looking forward to. She speaks English and Greek. Tania is a young woman full of energy, skills, and passion for her job. We are confident she will serve her guests’ with the utmost attention.

Title Name Nation Born Languages
Captain Konstantinos Stergiopoulos Greek 1987 Greek, English
Crew Tania Dalamarini Greek

Chef / Stewardess

Tania Dalamarini

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Ipod Yes

General

Length 46
Pax 8
Cabins 4
Refit 2017
Year Built 2014
Cruise Speed 8

Leisure

Dinghy 3.60 Highfield
Dinghy Hp 30
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube 2
Dive Info Rendez-vous diving only
Other Toys Now BLUE Exterior (2019)
2 Yamaha RDS250 seascooters (2019)
Tender to be driven only by the crew

Refits 2017 as follows:
New waterproof cushions/fabrics cockpit, fly bridge, foredeck and dinghy
Teck decks in cockpit, stairs and in front of saloon
Large Fly Bridge Bimini with surrounding tents offering full enclosure
3 side full enclosure cockpit tents
Window protective tents all around the saloon
Lazy bag
Solar Panels (Sept. 2015)
Aircondition Webasto hot/cold system
Water maker
Dishwasher
New Plumbing
New Refrigerator
Karl Lagerfeld Towels / Nef Nef Beach Towels / Egyptian Cotton Sheets
Cristofle Silverware
Handmade Swiss Crystal Glassware
Custom Porcelain Tableware
Underwater lighting
Dimming lights in saloon and cockpit with remote
Electric LIghted Logo
Teak racks in all showers and plexiglass cabins
New wall and ceiling upholstery
TV and DVD player in Saloon / HIFI system

2 cabins with queen size beds and
2 cabins with double beds (convertible into twin beds)
All with ensuite facilities, individual controlled aircondition, robes, slippers and toiletries

BREAKFAST

-Coffee/tea/fresh orange juice – Seasonal fresh fruit platter or fruit salad with honey and cinnamon – Freshly baked croissant – Eggs with bacon or sausages – Cereal, oatmeal – Toasted bread – Cake – Bread – Jam, honey – Greek yoghurt with fruits and honey (or honey and walnuts) – Pancakes with syrup – Greek donuts (loukoumades) with honey and cinnamon or with homemade chocolate paste – French toast with butter, syrup and season fruits – Grilled cheese sandwich – Baked omelette with corn, mushrooms, ham and cheese.

SALADS

-Lettuce salad with honey vinaigrette – Greek salad – Lola salad with red fruits – Cabbage and carrot salad – Beetroot salad with feta cheese, walnuts and mint – Ceasar salad – Quinoa salad with lentils, avocado and haloumi cheese – Pasta salad with vegetables and feta cheese – Salad with bulgar and pomegranate – Cretan dacos – Potato salad – Baked broccoli salad with yoghurt sause – Pasta salad with shrimps – Tuna salad

MAIN COURSE

-Spaghetti with shrimps and ouzo – Fish soup – Stuffed fish with spinach in the oven – Pork steak in the oven with fried potatoes or rise – Beef burger and potatoes in the oven – Pasticcio Greek type of lasagna bolognese with bechamel sause in the oven – Seafood risotto – Giouvetsi Greek dish with chicken, lamb or beef and pasta- Spaghetti bolognese a la greque – Mushrooms risotto – Greek staffed tomatoes with rice and fresh herbs – Meatballs with fried potatoes – Sweet and sour pork with rice – Cheesy baked mussels – Cuttlefish with spinach – Octopus with elbow macaroni 

DESERTS

-Lemon mousse – Mille-feuille – Mosaic cake Greek chocolate and biscuits dessert – Tiramisu – Cheesecake – Chocolate souffle

APPETIZERS

-Stuffed peppers with feta cheese – Bruschetta with eggplant and prosciutto/ goat cheese and salmon/ katiki cheese, prosciutto and melon – Carrot cream soup – Chicken pie – Cheese pie – Garlic sause – Tzatziki – Crab salad – Tarts with tuna salad – Octopus with vinegar – Vegetables au gratin – Eggplant salad – Sausage rolls – Fish croquettes – Stuffed mushrooms

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.