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 – Phoebe Parthenoglou
Captain Phoebe is 34 years old and has been in the yachting industry for the past 6 years. She holds a sailing boat and speedboat license. She is always there to greet her guests with a smile and is extremely hard working. Phoebe has participated in delivering catamarans and monohulls from France and Greek islands. She also holds several certifications and licenses such as:
STCW, GMDSS, RYA Yacht-master Offshore, RYA Power Boat Level 2, Day Skipper Offshore, Padi Certification. She speaks fluent English, Greek and basic Spanish. She is in possession of 200 hours of YOGA Alliance Teaching Certificate and a pro-chef. Captain Phoebe joins the New Horizons team highly recommended.
CHEF – Maria Karageorgiou
Maria, an exceptional chef with over 10 years of experience, brings a delightful fusion of flavors and creativity to every dish. Her expertise in Greek Mediterranean cuisine ensures an extraordinary culinary experience on board, with a diverse and exciting menu tailored to your preferences.
With Maria’s exceptional attention to detail and dedication to using the finest ingredients, your dining experience on board will be truly memorable. She takes pride in customizing menus to suit individual preferences and dietary requirements, ensuring that every guest’s culinary desires are met with delight.
Beyond her culinary talents, Maria’s warm personality and excellent communication skills create an enjoyable and engaging atmosphere on board.
DECKHAND / STEWARDESS – Efrosyni Tsiritaki
Efrosyni Tsiritaki, an experienced cultural professional, skilled sailor, and attentive deckhand/stewardess, offers a unique blend of architectural expertise, a passion for the open sea, and exceptional service skills. With a creative mindset, fluency in multiple languages, and a love for adventure, Efrosyni guarantees an unforgettable charter experience that combines luxury, culture, and the thrill of sailing. Efrosyni is looking forward on welcoming guests onboard for an extraordinary journey, where every detail is taken care of with utmost care and professionalism.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Phoebe Parthenoglou | Greek | 1989 | English, Spanish and Greek |
| Crew | Maria Karageorgiou | Greek |
Captain
Phoebe Parthenoglou
Chef
Maria Karageorgiou
Stewardess
Efrosyni Tsiritaki
Amenities
Electronics
General
Leisure
Other Specs
SEAWING II Sea scooter 2023
Water ski (adult and children)
Wakeboard
2 Tubes
2 Inflatable SUP
Fishing Lines
Snorkelling 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.