Ed Hamilton & Co.

NOMAD II

  • Guests 10
  • Cabins 6
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 Queen bed cabins plus two semi double cabins for one adult or two children and four bathrooms

Sample Menu

DAY 1

LUNCH

caprese salad with basil flavors

Sea bass carpaccio with lemon zest urchin eggs and chili

Crayfish orzo

DINNER

Spinach salad with sun-dried tomatoes and grill chaloumi

Bruschetta spetsofai (sausage with peppers and tomato) and feta cheese

Coq an vin with carrot puree or spaghetti

 

DAY 2

LUNCH

Mix green salad with melon prosciutto goat cheese spearmint

Steamed mussels with wine and fresh herbs

Roasted squid with basil pesto and fava

DINNER

Salad with spinach artichokes and figs and fillet almond

Veal carpaccio with mushrooms truffle oil and parmesan

Beef tagliata mashed potato and asparagus saute

 

DAY 3

LUNCH

Greek salad

Fava with caramelized onion and pickles kritamo

Greek Mousaka

DINNER

Tzatziki, eggplant salad

Feta in crust and fig chutney

Kontosouvli (pork or chicken) French fries and pita bread

 

DAY 4

LUNCH

Cherry tomatoes baby rocket with anthotiro (soft Greek cheese)

Zucchini ball with yogurt sause

Lamb frikase ( spinach herbs and lemon sauce)

DINNER

Kakavia soup (fish soup)

Quinoa salad with smoked salmon and avocado

Fresh fish with lentils and smoked louza (traditional cold cuts)

 

DAY 5

LUNCH

Cretan dakos (rusk grated tomato feta cheese )

Octopus with vinegar fennel  Oregano and olive oil

Seabass with aromatic risotto and sauce star anise

DINNER

Green Salad with shrimps fennel and vinaigrette tomatoes olive

Carpaccio tuna horseradish crem pistachio chives chili citrus flavors

Lobster spaghetti

 

DAY 6

LUNCH

Salad with roasted peppers  cherry tomatoes coriander and grill haloumi

Feta mpougournti (grill cheese with peppers tomatoes Oregano)

Stuffed vegetables

DINNER

Chicken spinach salad with avocado almond and vinaigrette bacon

Shrimp saganaki (with ouzo tomato and feta )

Turkey burger with grilled vegetables and gravy sauce

DAY 7

LUNCH

Potato salad with mustard and curry

Octopus grill with tarama and and lemon zest

Linguini vongole

DINNER

Salad with beetroot nuts and sun-dried tomatoes

Eggplant rolls with cream cheese rocket

Lamb with rosemary lemon in the oven with bake baby potato  

Additional Rate Information

2022 Rates
Period A (July-August) EURO 15800/week
Period B (June – Sept) EURO 14500/week
Period C (October – May) EURO 11900/week

+ VAT 13% + APA 25%

Charters for less than a week are only available upon request and the weekly rate is divided by 6

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Athens (Lavrion Olympic Marine)

Additional Rate Information

2022 Rates
Period A (July-August) EURO 15800/week
Period B (June – Sept) EURO 14500/week
Period C (October – May) EURO 11900/week

+ VAT 13% + APA 25%

Charters for less than a week are only available upon request and the weekly rate is divided by 6

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Athens (Lavrion Olympic Marine)

Captain: Vasilis Stamoulis
Vasilis was born in 1988 and lives in Athens. He was a member of the Greek National Team and he has represented his country at World and European Championships in the Olympic Laser category. He has been awarded Greek champion 3 times including other categories such as Optimist, Laser, and Lighting – the “triangle of sailing”. Over the years, he has competed as a skipper and a crew member in many open sea regattas for several racing yachts.

Captain Vasilis is a sailing instructor certified by the Greek National Federation and he attended the Greek Lifeguarding Academy of Kalithea and is a fully certified lifeguard. Along with his other activities, he continues to coach both children and adults at many different yacht clubs throughout Greece and Cyprus. He is an excellent teacher! Captain Vasilis always takes his guest’s preferences into consideration and combines this with his knowledge of the Greek islands to create the most memorable charter. He’s looking forward to a great summer cruising the gorgeous Greek Islands with guests onboard Nomad II.

Languages: Greek and English (fluent)

Cook/Deckhand: Vasilis Manesis
Vasilis is from the beautiful island of Andros and now lives in the city of Athens. With a love of food and cooking, he attended the Le Monde Culinary School. As well, he has continued his studies through additional seminars on pastry. Upon graduation, he began his career in various restaurants throughout Athens, Andros Island, and Crete.

With a passion for the sea, he decided to bring his cooking skills to the yachting world. Vasilis wanted to live and experience life on the water. Joining Nomad II, he can combine his desire to sail with preparing lovely meals for his guests- especially fresh Mediterranean dishes. He is excited for the season of sailing and introducing guests to the beauty of Greece.

Languages: Greek and English (fluent)

Title Name Nation Born Languages
Captain Vasilis Stamouis Greek 1988 Greek, English
Crew Vasilis Manesis Greek

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 50
Pax 10
Cabins 6
Year Built 2020
Cruise Speed 7
Children Allowed Yes

Leisure

Dinghy 12.8 ft.
Dinghy Hp 60hp
Adult W Skis Yes
Stand Up Paddle 2
Wake Board Yes
2 Man Kayak 1
Fishing Gear Yes
Other Toys Hydraulic platform

4 Queen bed cabins plus two semi double cabins for one adult or two children and four bathrooms

DAY 1

LUNCH

caprese salad with basil flavors

Sea bass carpaccio with lemon zest urchin eggs and chili

Crayfish orzo

DINNER

Spinach salad with sun-dried tomatoes and grill chaloumi

Bruschetta spetsofai (sausage with peppers and tomato) and feta cheese

Coq an vin with carrot puree or spaghetti

 

DAY 2

LUNCH

Mix green salad with melon prosciutto goat cheese spearmint

Steamed mussels with wine and fresh herbs

Roasted squid with basil pesto and fava

DINNER

Salad with spinach artichokes and figs and fillet almond

Veal carpaccio with mushrooms truffle oil and parmesan

Beef tagliata mashed potato and asparagus saute

 

DAY 3

LUNCH

Greek salad

Fava with caramelized onion and pickles kritamo

Greek Mousaka

DINNER

Tzatziki, eggplant salad

Feta in crust and fig chutney

Kontosouvli (pork or chicken) French fries and pita bread

 

DAY 4

LUNCH

Cherry tomatoes baby rocket with anthotiro (soft Greek cheese)

Zucchini ball with yogurt sause

Lamb frikase ( spinach herbs and lemon sauce)

DINNER

Kakavia soup (fish soup)

Quinoa salad with smoked salmon and avocado

Fresh fish with lentils and smoked louza (traditional cold cuts)

 

DAY 5

LUNCH

Cretan dakos (rusk grated tomato feta cheese )

Octopus with vinegar fennel  Oregano and olive oil

Seabass with aromatic risotto and sauce star anise

DINNER

Green Salad with shrimps fennel and vinaigrette tomatoes olive

Carpaccio tuna horseradish crem pistachio chives chili citrus flavors

Lobster spaghetti

 

DAY 6

LUNCH

Salad with roasted peppers  cherry tomatoes coriander and grill haloumi

Feta mpougournti (grill cheese with peppers tomatoes Oregano)

Stuffed vegetables

DINNER

Chicken spinach salad with avocado almond and vinaigrette bacon

Shrimp saganaki (with ouzo tomato and feta )

Turkey burger with grilled vegetables and gravy sauce

DAY 7

LUNCH

Potato salad with mustard and curry

Octopus grill with tarama and and lemon zest

Linguini vongole

DINNER

Salad with beetroot nuts and sun-dried tomatoes

Eggplant rolls with cream cheese rocket

Lamb with rosemary lemon in the oven with bake baby potato  

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.