Ed Hamilton & Co.

NOVA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

Up to 8 guests, in one master cabin, two double and one with upper & lower bunks.

Sample Menu

BREAKFAST CHOICES

Coffee, Milk, Tea, Herbal Tea, Fleshly Squeezed Orange Juice, Smoothies, Cold Cheese and Meat Platter, Egg Selection, Cereals, Greek Yoghurt, Local Honey, Handmade Marmalades, Seasonal Fruit Selection, Pancakes, Crepes, Waffles, Greek Style Cheese Pie.

LUNCH CHOICES

Starter: Mini Cheese Pies with Roasted Pine Nuts and Spearmint

Salad: Green Salad with Smoked Salmon, Cucumber and a Yoghurt and Dill Sauce

Main Course: Tomatoes and Bell Peppers Stuffed with Vegetables, Rice and Fresh Herbs.

Dessert: Ice Cream Selection

 

Starter: Halved Avocado Topped with King Prawns and Marie Rose Sauce

Salad: Cretan Salad Topped with Caper Leaves Served in a Rye Rusk Basket

Main Course: Fresh Cuttlefish Cooked with Spinach, Leeks, Fennel and Dill

Dessert: Greek Yoghurt Topped with Traditional Candied Fruits

 

Starter: Grilled Octopus with Sea Fennel Leaves served on Fava

Salad: Mixed Leaves Salad with Grilled Chicken, Mango and Cashews

Main Course: King Prawns Cooked in Fresh Tomato Sauce Topped with Feta Cheese Crumbles

Dessert: Traditional Fritters with Honey and Sesame Seeds.

 

Starter: Chicken Gyros with Mini Pitta Bread

Salad: Greek Salad with Extra Virgin Olive Oil

Main Course: Marinated Pork Skewer with Potato Wedges and Tzatziki Sauce

Dessert: Semolina Cake with Almond and Cranberries

 

Starter: Zucchini Fritters with Spring Onions and Herbs with Yoghurt and Sumak

Salad: Caprese Salad with di Buffala Mozzarella and Basil Oil

Main Course: Greek Style Lasagna with Beef Minced Meat and Béchamel Sauce

Dessert: Ice Cream Selection

 

Starter: Spinach and Fennel Pie

Salad: Tomato, Avocado and Feta Cheese Napoleon

Main Course: Grilled Squid with Saffron Risotto

Dessert: Greek Yoghurt Topped with Traditional Candied Fruits

 

Starter: Sea Urchin Eggs served in its Shell with Extra Virgin Olive Oil and Lemon

Salad: Tuna Salad with Baby Vegetables and Citrus Fruit Vinaigrette

Main Course: Linguini Pasta Topped with Botarga Flakes

Dessert: Orange Pie with Mastic Ice Cream

 

DINNER CHOICES

 

Salad: Roasted Mediterranean Vegetables

Main Course: Decoupage of Whole Fresh Fish

Dessert: Chocolate Brownies with Vanilla Bean Ice Cream

 

Salad: Roquette and Mixed Green Leaves Salad served in a Parmesan Nest

Main Course: Black Angus Beef Tagliatta with Purple Potato Mash and a Red Wine with Black Garlic Reduction

Dessert: Panacotta with Mastic Aroma and a Lemon, Saffron and Pink Peppercorns Sauce

 

Starter: King Crab with Avocado Puree and Tomato Coulis

Main Course: Monkfish with Grilled Artichokes on a Bed of Green Peas and Carrots Fricassee

Dessert: Chocolate Sponge Cake with passion Fruit Cremeux and Passion Fruit Foam

 

Starter: Gazpacho Soup Topped with Prawn in Panko Breadcrumbs

Main Course: Local Fillet of Beef with Fondant Potato, Asparagus Wrapped in Prosciutto and a Red Wine and Porcini Mushrooms Sauce

Dessert: Basil and White Chocolate Cremeux with Olive Oil Biscuit and Lemon Sorbet

 

Salad: Panzarella Salad with Chicken Smoked with Green Tea

Main Course: Pan Seared Fillet of Sea Bass with Celeriac Remoulade, Carrot Puree and Salsify                   Tagliatelle  

Dessert: Chocolate Soufflé with Vanilla Bean Ice Cream

 

Salad: Greek Salad

Main Course: Lobster or Jumbo Prawn Black Tagliolini Pasta

Dessert: Crème Brulee Infused with Tonka Bean Aroma

 

Starter: Pitta Bread with Tzatziki

Salad: Mixed Green Salad with Beetroot

Main Course: BBQ on Board

Dessert: Angel’s Hair Filled with Semolina Cream, Cinnamon Foam and Citrus Fruit Syrup

 

Additional Rate Information

July/August : 25200 EUR per week
June/September: 20000 EUR per week
Low Season: 17000 EUR per week
Plus : Applicable VAT at the time of charter, currently 6.5% and expenses
Special Owner’s policy for less than a week charters and delivery/redelivery charges
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

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, Turkey

Winter Area: Greece, Turkey

Additional Rate Information

July/August : 25200 EUR per week
June/September: 20000 EUR per week
Low Season: 17000 EUR per week
Plus : Applicable VAT at the time of charter, currently 6.5% and expenses
Special Owner’s policy for less than a week charters and delivery/redelivery charges
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

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

Location Details

Summer Area: Greece, Turkey

Winter Area: Greece, Turkey

Captain Costas Chiotis

Costas is one of the most experienced sailing yachts skippers in Greece. He was born on the island of Hydra. He is married and has two daughters. Started sailing at the age of 13 and is a professional skipper since 1989, on 50 to 65 feet mono-hulls and catamarans. He has sailed more than 200.000 nautical miles, and has been the Captain of Nova since she was launched in 2011.Costas has all the training and experience to sail you safely in order to relax and enjoy a wonderful cruise! Costas knows the Greek islands and coasts like nobody else: idyllic remote bays, good fishing spots, nice harbours and their best restaurants and bars, interesting sites to visit, etc. Costas has a relaxed and outgoing personality, and adapts easily to new people. On board he is warm and discreet at the same time. His hobbies include sailing, scuba diving, fishing, water skiing, cooking, and models making. He speaks fluent Greek, English and Italian.

Captain class b diploma from Greek merchant marine academy of Aspropyrgos
Officer in charge of a navigational watch
Master of yachts of less than 500 GT
RYA ocean yacht master UP TO 200 GT
Power boat certificate
Holder of Greek seaman’s book
RO/RO passenger (a-v/1, a-v/2, a-v/3)
SSO diploma (ship security officer)
CSO diploma (company security officer)
Risk assessment & risk management
General operator diploma – GMDSS / Inmarsat/ ECDIS
Offshore personal survival training course by USAF
Small craft radar certificate
First aid certificate
Fire-fighting certificate
RYA diesel engine maintenance
CYA race management
Certificate in incident investigation
Certificate in chartering & brokering
PADI diving open water license
Lifeguard – rescue certificate
Seminars in yachting for crew members
Extensive yacht maintenance experience

Chef Sotiris (Takis) Bembedelis

Sotiris is a professional Chef. He graduated in 2004 from the Private Institute of Vocational Training “LE MONDE”in Athens, with specialization in culinary arts. He also holds a degree in tourism management from the Public Technological Educational Institution of Athens. Since 2004 Sotiris has worked as a chef or as the head-chef for various luxury hotels in Athens and on the islands, for Agnanti, the best restaurant on Skopelos island, and on Nova since 2017. His delicious and inspired Mediterranean cuisine will contribute to making your cruise onboard Nova unforgettable ! Calm, easy going and hard working, with a very good sense of humor, Sotiris speaks fluent Greek and English, and has good notions of French and German. His hobbies include Playing football 5×5, traveling, beer brewing, and wine making. He is married and the father of two little girls.

Diploma from Private Institute of Vocational Training “LE MONDE”in Athens, specialization in culinary arts
Degree in tourism management from the Public Technological Educational Institution of Athens.
Numerous trainings and seminars and notably:
‘Sushi’ By Nick Politakos, Chef in Kinjo Japanese Restaurant.
‘Restaurant Desserts’ by Thodoris Moisidis Chef Patissier in Varoulco restaurant (One Michelin Star)
‘Modern Patisserie’ by Raul Martinez (LA Boqueria, Barcelona).
‘Molecular Gastronomy’ by Chef Alexandros Charalampopoulos author of the award-winning book ‘Senses’.

Hostess Konstantina Belsi

Konstantina worked in different areas before she started sailing, and was notably a Greek dance teacher. Konstantina has been the hostess onboard Nova since 2012.
She is a charming, energetic and clever young lady. Her strong empathy and attention to others help create a relaxed and well-being atmosphere onboard. When it comes to setting up the table, Konstantina is an artist, who will make your meals a pleasure for the eyes as well. She speaks fluent Greek and English, and holds the Greek speed boat and sailing boat licenses, and the medical first aid certificate from the European Red Cross. Konstantina is also an excellent masseuse, trained in Swedish and Thai massage, and aromatherapy.

MCA (STCW 95) Basic crew training
Diploma of offshore sailing up to 20m from Hellenic Yacht Fed
Holder of license for power boat up to 20m.
RO/RO passenger A/V1
Holder of Greek seaman’s logbook
Fire-fighting certificate
MCA Proficiency in Medical First Aid Aboard Ship.
Massage training: Swedish with essential oil, Thai, Chair (face)
Training in personal make up
Seminars in yachting for crew members

Title Name Nation Born Languages
Captain Costas Hiotis Greek 1965 Greek,English & Italian
Crew Sotiris Bempedelis Greek

Captain

Costas Hiotis

Chef

Sotiris Bempedelis

Hostess

Konstantina Belsi

Accomodation

Electric Heads 5

Ammenities

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

General

Length 62
Pax 8
Cabins 4
Refit 2020
Year Built 2011
Cruise Speed 9 - 10
Children Allowed Yes

Leisure

Dinghy Rib 15.42 ft.
Dinghy Hp 60Hp
Adult W Skis Yes
Knee Board Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak Yes
Float Mats Yes
Fishing Gear Yes
Other Toys 15.42 ft. dinghy with 60hp outboard Yamaha engine, Snorklling equipment, Fishing rods, Kayak-Tube, Water skiing (adults & kids), Paddle board, Wake board, Floating mats, Knee board

Refit 2020
New Engines 2x New Yanmar 2x 170HP
New Quantum Sails Genoa (the main sails was changed 3 years ago).
Light grey hull membrane, and new colour for Nova logo
Replacement of guard lines inox lines
New ice maker
New bathing towels
New plates
New flydeck mattresses, new tender cover, replacement of all deck pockets, new outside grey screens for saloon windows
New fender socks
New flydeck furniture
New curtains in saloon, cabins and galley
New microwave oven, new hood
Replacement of bow thrusters
Replacement of the fabric bed heads with leather bed heads

Up to 8 guests, in one master cabin, two double and one with upper & lower bunks.

BREAKFAST CHOICES

Coffee, Milk, Tea, Herbal Tea, Fleshly Squeezed Orange Juice, Smoothies, Cold Cheese and Meat Platter, Egg Selection, Cereals, Greek Yoghurt, Local Honey, Handmade Marmalades, Seasonal Fruit Selection, Pancakes, Crepes, Waffles, Greek Style Cheese Pie.

LUNCH CHOICES

Starter: Mini Cheese Pies with Roasted Pine Nuts and Spearmint

Salad: Green Salad with Smoked Salmon, Cucumber and a Yoghurt and Dill Sauce

Main Course: Tomatoes and Bell Peppers Stuffed with Vegetables, Rice and Fresh Herbs.

Dessert: Ice Cream Selection

 

Starter: Halved Avocado Topped with King Prawns and Marie Rose Sauce

Salad: Cretan Salad Topped with Caper Leaves Served in a Rye Rusk Basket

Main Course: Fresh Cuttlefish Cooked with Spinach, Leeks, Fennel and Dill

Dessert: Greek Yoghurt Topped with Traditional Candied Fruits

 

Starter: Grilled Octopus with Sea Fennel Leaves served on Fava

Salad: Mixed Leaves Salad with Grilled Chicken, Mango and Cashews

Main Course: King Prawns Cooked in Fresh Tomato Sauce Topped with Feta Cheese Crumbles

Dessert: Traditional Fritters with Honey and Sesame Seeds.

 

Starter: Chicken Gyros with Mini Pitta Bread

Salad: Greek Salad with Extra Virgin Olive Oil

Main Course: Marinated Pork Skewer with Potato Wedges and Tzatziki Sauce

Dessert: Semolina Cake with Almond and Cranberries

 

Starter: Zucchini Fritters with Spring Onions and Herbs with Yoghurt and Sumak

Salad: Caprese Salad with di Buffala Mozzarella and Basil Oil

Main Course: Greek Style Lasagna with Beef Minced Meat and Béchamel Sauce

Dessert: Ice Cream Selection

 

Starter: Spinach and Fennel Pie

Salad: Tomato, Avocado and Feta Cheese Napoleon

Main Course: Grilled Squid with Saffron Risotto

Dessert: Greek Yoghurt Topped with Traditional Candied Fruits

 

Starter: Sea Urchin Eggs served in its Shell with Extra Virgin Olive Oil and Lemon

Salad: Tuna Salad with Baby Vegetables and Citrus Fruit Vinaigrette

Main Course: Linguini Pasta Topped with Botarga Flakes

Dessert: Orange Pie with Mastic Ice Cream

 

DINNER CHOICES

 

Salad: Roasted Mediterranean Vegetables

Main Course: Decoupage of Whole Fresh Fish

Dessert: Chocolate Brownies with Vanilla Bean Ice Cream

 

Salad: Roquette and Mixed Green Leaves Salad served in a Parmesan Nest

Main Course: Black Angus Beef Tagliatta with Purple Potato Mash and a Red Wine with Black Garlic Reduction

Dessert: Panacotta with Mastic Aroma and a Lemon, Saffron and Pink Peppercorns Sauce

 

Starter: King Crab with Avocado Puree and Tomato Coulis

Main Course: Monkfish with Grilled Artichokes on a Bed of Green Peas and Carrots Fricassee

Dessert: Chocolate Sponge Cake with passion Fruit Cremeux and Passion Fruit Foam

 

Starter: Gazpacho Soup Topped with Prawn in Panko Breadcrumbs

Main Course: Local Fillet of Beef with Fondant Potato, Asparagus Wrapped in Prosciutto and a Red Wine and Porcini Mushrooms Sauce

Dessert: Basil and White Chocolate Cremeux with Olive Oil Biscuit and Lemon Sorbet

 

Salad: Panzarella Salad with Chicken Smoked with Green Tea

Main Course: Pan Seared Fillet of Sea Bass with Celeriac Remoulade, Carrot Puree and Salsify                   Tagliatelle  

Dessert: Chocolate Soufflé with Vanilla Bean Ice Cream

 

Salad: Greek Salad

Main Course: Lobster or Jumbo Prawn Black Tagliolini Pasta

Dessert: Crème Brulee Infused with Tonka Bean Aroma

 

Starter: Pitta Bread with Tzatziki

Salad: Mixed Green Salad with Beetroot

Main Course: BBQ on Board

Dessert: Angel’s Hair Filled with Semolina Cream, Cinnamon Foam and Citrus Fruit Syrup

 

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.