ONEIDA 2

Guests 8
Cabins 4
Model Cat
Year Built 2022

		Term Information
July & August	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€19,500/week
June & September	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€17,500/week
October to May	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€15,000/week

Sample menu Oneida

by chef Elena Mpizani Tsiliggiri

Day 1^st;
Lunch:

“Greek salad.
“Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner:
Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.
Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.

Day 2^nd;
Lunch:
Smoked salmon carpaccio.
“Gemista” (seasonal vegetables stuffed with rise and herbs).

Dinner:
Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.
Lamp, “Graviera” cheese from Crete Island and potatoes papillote.

Day 3^rd;
Lunch:
Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.
“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)

Dinner:
Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
Cuttlefish fricassee with fennel.

Day 4^th;
Lunch:
“Ntako” salad.
“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner:
Seasonal fish tartar.
Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).

Day 5^th;
Lunch:
Lamp carpaccio.
Cherry tomatoes salad with “katiki Domokou” cheese.
Wild mushrooms orzo.

Dinner:
Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette
Fish cooked in salt.

Day 6^th;
Lunch:
Steamed mussels
Vine beans salad
Fried squid
“Tarama” (preserved fish roe sauce)

Dinner:
Seasonal fish ceviche
Lobster spaghetti

Day 7^th:
Lunch:
“Ntolmadakia” (vine leaves stuffed with herbs and rice).
Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.

Dinner:
Bruschetta with smoked eel
“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)

Desserts
Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
“Ravani” pie with mastixa ice-cream and caramelized rose petals
Orange pudding pie with vanilla ice-cream and pistachios
Chocolate moelleux with matcha ice-cream
“Risogalo” with cinnamon (a milk and rise cream)
“Kantaifi” phillo with salep cream and toasted pine nuts
Cheesecake with sheep yoghurt, pistachios, and tomato jam
Chocolate mousse

Breakfast
Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”
Homemade cakes and pancakes
Crepes and French toast
Cookies
Traditional Greek pies
Cold cuts variety from local Deli
Seasonal fruits and smoothies
Milk and cereals
Greek yoghurt
Honey and homemade marmalades

Charter Rates Per Week


July & August	Plus Expenses	€19,500/week
June & September	Plus Expenses	€17,500/week
October to May	Plus Expenses	€15,000/week

Additional Rate Information

Summer 2023 weekly rates:
Period A (July/August)Euro 19500+ 12% VAT + 25% APA
Period B (June and September) Euro 17500 + 12% VAT + 25% APA
Period C (rest months) Euros 15000 + 12% VAT + 25% APA

Location Details

Summer Area: Greece

Winter Area: Greece

Dimitris Bokolas – Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.

Chef – TBA

Panayiotis Chourdakis- Deckhand
Panayiotis was born in a small fishing village in north Crete, because of that he can not remember a single day that the sea was not a part of his life. Swimming, snorkeling and fishing on small traditional wooden boats was the environment he was born and raised in. Starting from the age of 17 ,Panayiotis has worked at a selection of the best cafes and restaurants in Crete and Athens. Working on a boat was a lifelong dream that came true. His career in yachting started in 2021 in the beautiful island of Mykonos. He is fluent in English.

*All of the crew members are fully vaccinated against Covid-19.

Title	Name	Nation	Born	Languages
Captain	Dimitris Bokolas	Greek	1968	English (fluent) - Greek (native)
Crew	TBA

Captain

Dimitris Bokolas

Chourdakis

Panayiotis

Accomodation

Electric Heads 4

Ammenities

Ac Full

Hair Dryer Yes

Water Maker Yes

Ice Maker Yes

Internet Onboard WIFI

Electronics

Sat Tv No

General

Length 50 ft

Pax 8

Cabins 4

Year Built 2022

Cruise Speed 8

Guest Pet No

Children Allowed Yes

Leisure

Dinghy Yes

Adult W Skis No

Jet Skis No

Stand Up Paddle 2

Gear Snorkel Yes

Tube Yes

Wake Board Yes

Fishing Gear Yes

Other Specs

size Feet 50.00 Ft

Beam 26.7

Draft 4.7

Builder Lagoon

Vcr Dvd Yes

Salon Stereo Yes

Num Cds Yes

Board Games Yes

Deck Shower Yes

Bimini Yes

Special Diets Inq

Kosher Inq

Gay Charters Inq

Nude Charters Inq

Engines 2x YANMAR 57hp

Inverter Yes

Voltages 220V

Water Capacity 219.12 gallons

Kids Skis Yes

Sea Bob No

Sea Scooter No

Swim Platform Yes

Scuba Onboard Yacht offers Rendezvous Diving only

Ac Night No

Accommodates up to 10 guests in 4 double cabins en-siute and 1 middle cabin ( only for one adult in the or 2 kids).