Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €18,500/week |
| June & September | Plus Expenses | €16,500/week |
| October to May | Plus Expenses | €14,500/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Based in Lavrion – Olympic Marine.
Captain: George Margaritis
Captain George, a seasoned maritime professional, completed his education at Nautical High School in Piraeus and has been navigating the seas with expertise ever since. Born in 1976, he brings a wealth of experience to the helm of Nomad II. His maritime journey began as a deckhand, and over the years, he has ascended to the role of captain on various yachts. With a comprehensive understanding of nautical operations, Captain George ensures the smooth sailing and safety of Nomad II. Fluent in both Greek and English, he seamlessly communicates with his crew and international guests and caters to every need. He is hard working, professional and a great team leader! Captain George’s dedication to maritime excellence together with his extensive background make him an invaluable leader aboard Nomad II, providing his guests with an unforgettable and enjoyable sailing experience.
Chef/Steward: Panagiotis Mouchas
Panagiotis Mouchas is a motivated and experienced chef, dedicated to providing a memorable customer experience. He completed his culinary training at Le Monde Culinary School in Athens in November 2012. Since 2016, Panagiotis has been working as a chef de partie in Athens and Nea Erythrea, and has held positions as sous chef and head chef in Mykonos and Romanos, respectively, specializing in Mediterranean cuisine.
With a solid background in kitchen management, menu planning, and cost control, Panagiotis strives for continuous improvement and faces challenges with passion. His key skills include creating innovative recipes, effective kitchen management, verifying food quality, and cooking consistent, high-quality dishes. Panagiotis is adept at analytical thinking and food creativity, utilizing seasonal ingredients, and staying attuned to customer trends to enhance the dining experience.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | George Margaritis | Greek | 0 | Greek, English |
| Crew | Panagiotis Mouchas | Greek |
Captain
George Margaritis
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Tv 1
Fans in each cabin
2 pillows for each bed
Wine Cooler
Hairdryer
Printer
Wi-fi 10 GB free of charge
SUP (2)
Wakeboard (1)
Water ski (adults) (1)
Water ski (kids) (1)
Inflatable towable (2)
Life Jackets all ages (10)
Fishing gear (2)
Snorkeling gear (10)
Hydraulic platform (1)
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
4 Queen bed cabins plus two semi double cabins for one adult or two children and four bathrooms
Starters
Grilled red mullet with asparagus/seasonal greens, toped with lemon and caper olive oil sauce
Quinoa and herbs salad, served with pico de gallo and olive oil dressing
Sprout salad, grilled prawns and socca (Mediterranean chick pea pancake), served with herbs
pound butter sauce
Cherry tomato and olive bruschetta – add buffalo mozzarella (optional)
White fish ceviche, served with rocket and dill dressing
Zucchini carpaccio with parmesan and lemon dressing
Croquetas de bacalao – Salted cod fritters, served with aioli, preserved lemon and rocket salad
Athena Salad – Grilled sheep feta cheese, thyme infused black olives, cherry tomato, cucumber,
red onion, olive oil and preserved lemon dressing, served with fresh bread and homemade
hummus on the side
Shredded chicken caesar salad, anchovy dressing with a slight garlic kick, served with a classic
cheese toasty on the side
French Twist – Caramelised onions tart with roasted pine nuts and fig jam, served with rocket
salad, balsamic dressing and grilled haloumi cheese
Middle courses
Steamed mussels in Med flavoured broth
Pasta puttanesca
Tomato and pepper gazpacho served with garlic toasted sourdough
Main courses
Moroccan chicken served with fragrant rice, warm pear and olive rocket salad
Grilled whole fish with garlic and thyme served with herbs roasted baby potatoes, and stir fried
seasonal veggies
Grouper or seabass fillet with preserved lemon and served with steamed horta (local wild spinach
kind of greens) and red wine risotto
Seasonal organic vegetables stuffed with a mix of rice and spices, vegetarian
Angus steak served with homemade tartare sauce, truffle, rosemary, and garlic potatoes, mash
and sun-dried tomato salad on the side
Greek Moussaka
Market fish, filleted and served with capper and mustard sauce, sage risotto
Manuka honey and pistachio glazed seared salmon served with sesame, cilantro, broad beans,
and green onion soba noodles with miso butter
Lobster ravioli served with vodka cream sauce and fresh chive
Desserts
Death by chocolate, dark chocolate tart
Bread & butter pudding with vanilla ice-cream
Wild berries cobbler
Tunisian chocolate and date supreme
Passion fruit crème brulée with pecan crust
Margarita sorbet and biscotti
Strawberry and ricotta verrine
Turkish delight tiramisu
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.