Ed Hamilton & Co.

ONEIDA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 10 guests in 5 VIP cabins all with private facilities and fully air-conditioned

Sample Menu

Sample menu Oneida

by chef Elena Mpizani Tsiliggiri

Day 1st;
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 2nd;
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 3rd;
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 4th;
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 5th;
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 6th;
Lunch:
Steamed mussels
Vine beans salad
Fried squid
“Tarama” (preserved fish roe sauce)

Dinner:
Seasonal fish ceviche
Lobster spaghetti

Day 7th:
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

Additional Rate Information

Period A (July/August)Euro 20500 + 12% VAT + 25% APA
Period B (June and September) Euro 18500 + 12% VAT + 25% APA
Period C (rest months) Euros 16500 + 12% VAT + 25% APA

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week

July & August Plus Expenses €20,500/week
June & September Plus Expenses €18,500/week
October to May Plus Expenses €16,500/week

Additional Rate Information

Period A (July/August)Euro 20500 + 12% VAT + 25% APA
Period B (June and September) Euro 18500 + 12% VAT + 25% APA
Period C (rest months) Euros 16500 + 12% VAT + 25% APA

Location Details

Summer Area: Greece

Winter Area: Greece

Cpt. Sotiris Drokalos
His name is Sotiris but everyone calls him “Captain SO.”
Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it.
His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.
He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.
Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!
A bit more of me… S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing
but ultimately, all he does is spend his free time with his 3-year-old twins.
Don’t forget… “A bad day of sailing is much better than a good day of working”
See you aboard.

Dimitris Bokolas – Deckhand/steward
“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.

Elena Bizani – Chef
Her name is Elena. She is 25 years old, a passionate foodie, a curious traveler. She has as career by working near great chefs in award winning restaurants (Michelin star, trip advisors’ excellence, xrysoiskoufoi etc.). She loves cooking Mediterranean cuisine, seafood and bring back in life old Greek traditional recipes and she attended several courses at Le Monde Institute.
In her free time she studies Greek traditional dances and take long walks with her dog. She has a passion for visit new restaurants and try new dishes. The summer months she enjoys the sea, surf with a S.U.P, snorkeling, gather sea urchins or even octopuses.

Title Name Nation Born Languages
Captain Sotiris Drokalos Greek 1981
Crew Dimitris Bokolas Greek

Captain

Sotiris Drokalos

Chef

Eleni Bizani

Deckhand

Dimitris Bokolas

Accomodation

Electric Heads 5

Ammenities

Ac Full
Generator YES
Water Maker 4 x 72.6 gallons
Ice Maker Yes
Internet Onboard WIFI

General

Length 52
Pax 10
Cabins 5
Year Built 2020
Cruise Speed 8

Leisure

Dinghy YES
Dinghy Hp AB 4,20 - YANMAR 40hp
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
Float Mats No
Games Beach No
Fishing Gear Yes

Other Specs

size Feet 52.00 Ft
Beam 28.30 Ft
Draft 4.11 Ft
Queen 5
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Cds YES
Board Games Yes
Num Books YES
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
Gay Charters Yes
Nude Charters Inq
Engines 2 x 80 HP (Yanmar 4JH80)
Inverter YES
Kids Skis Yes
Sea Bob No
Sea Scooter No
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No

Accommodates 10 guests in 5 VIP cabins all with private facilities and fully air-conditioned

Sample menu Oneida

by chef Elena Mpizani Tsiliggiri

Day 1st;
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 2nd;
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 3rd;
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 4th;
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 5th;
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 6th;
Lunch:
Steamed mussels
Vine beans salad
Fried squid
“Tarama” (preserved fish roe sauce)

Dinner:
Seasonal fish ceviche
Lobster spaghetti

Day 7th:
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

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