Ed Hamilton & Co.

PAREAKI

  • Guests 10
  • Cabins 4
  • Model Power
  • Year Built 2003

Rates Per Week

Crew Profiles

Specifications

Accommodations

10 guests in one Master, one VIP, and two Twin cabins both convertible to double, all with en-suite facilities. Separate crew quarters.
Master & VIP Cabin – King bed 180 x 200
Twin cabins – Single beds 90 x 200

Sample Menu

BREAKFAST

 

Milk – Variety of teas – Coffees

Fresh orange juice – Fresh fruit juice

 

Fresh fruits

Greek yogurt

Cereals

Bread – Butter Croissant – Chocolate Croissant – Biscuits – Traditional crackers

Fried eggs – Scrambled or Poached – Omelet

Variety of sausages – Bacon – Ham and Turkey – Greek cheeses

 

Homemade marmalades – thyme, pine, fir honey

 

 

 

LUNCH /DINNER

 

Tomato balls with sundried tomatoes

Beef carpaccio with capers and olives

Youvetsi(Greek stew made with beef or lamb and orzo cooked in a tasty tomato-based sauce)

Banoffee

 

Cycladic fava with caramelized onions (yellow split pea puree)

Dakos(Cretan salad)

Salmon fillet sauté with Asian dressing

Chocolate mousse

 

Prawns in kataifi pastry with homemade mayonnaise

Octopus salad

Lobster pasta

Profiterole

 

Beetroot carpaccio with caramelized walnuts and mint

Cherry tomatoes with mozzarella di bufala and basil

Rib-eye with baby potatoes and grilled vegetables

Halva with tangerine and chocolate (Greek traditional semolina pudding)

 

Fresh mussels steamed with wine

Horiatiki salad (traditional Greek salad)

Scallops with spinach and parmesan sauce

Lemon mousse

 

Salmon tartare

Baby tomatoes with mizithra (Greek white cheese), baby spinach and apricots

Sole fish rolls with salmon

Cheesecake with white chocolate and Savoyard

 

Gazpacho soup in a shot

Fish roe salad with cuttlefish ink

Prawn salad with baby spinach and orange

Sea bream fillet stuffed with fennel and wine sauce

Tiramisu

 

Prawn mille feuille, mushrooms and white wine

Tuna tartare with mango and truffle sauce

Langoustines with black tagliatelle and bisque sauce

 

Additional Rate Information

Rates 2020
July/August : 28.500 EUR per week
Low Season: 24.500 EUR per week
Plus : VAT 12% and expenses

2022

July/August : 30.500 EUR per week
Low Season: 26.500 EUR per week
Plus : VAT 12% and expenses

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

Location Details: The yacht is based in Athens and is available in different ports upon request with relocation fees.

Additional Rate Information

Rates 2020
July/August : 28.500 EUR per week
Low Season: 24.500 EUR per week
Plus : VAT 12% and expenses

2022

July/August : 30.500 EUR per week
Low Season: 26.500 EUR per week
Plus : VAT 12% and expenses

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

Location Details: The yacht is based in Athens and is available in different ports upon request with relocation fees.

Captain – Panos Logothetis
Captain Panos has seven years in yachting industry as a Captain. He holds a Yacht Master Certificate of 200gt and studied in the Naval Academy of Aspropyrgos. He has extensively Cruised the Eastern and Western Mediterranean. He is also involved in water sports from a very young age and is now a diving instructor. He offers and enthusiasm that blends well with the positive attitude of the entire crew. He works closely with his guests to ensure that all of their needs and wants are met. Panos in his spare time likes to go fishing and diving. He speaks Greek and English

Chef Nikos Rouvelas
Nikos was born in Greece in 1987 in Athens and started working professionally in cooking in 2006. He has worked in various restaurants but also in private schools cooking for kindergarten and elementary school while he entered yachting in 2019. With his friendly personality he will make you feel at home the moment you step on the yacht and will make sure you have a great time during your cruise. He loves hiking, mushroom picking and tries the different countries’ traditional cuisines!

Stewardess Galini Kirikou
Galini is 35 years from Ukraine and enjoying living in Greece for past 15 years. Her love for the sea, she decided to move in the yacht industry. She is experienced in tourist industry and has been working as a Stewardess onboard luxury charter yachts for. Galini is a smiley person, child-friendly, has great many years. Her enthusiasm and love for her job. In her free time, she enjoys scuba diving, freediving and sailing on this blessed place on earth. She speaks English, Russian and Greek.

Deckhand – Dimitris Papakomnos
Dimitris is 23 years old. He joined Pareaki after having worked on charter yachts in mykonos island as steward and captain on 40feet tender boat. He is hard working member of our team and will always be there to assist with a big smile on his face. His mother language is Greek and he fluently speaks fluently English. He studies as a mechanical engineer and he also holds a diploma for motorboats. Dimitris will be there for your safety and your pleasure!

Title Name Nation Born Languages
Captain Panos Logothetis Greek 0 English, Greek, Russian
Crew Nikos Rouvelas Greek

Captain

Panos Logothetis

Stewardess

Galini Kyrikou

Chef

Nikos Rouvelas

Deckhand

Dimitris Papakomnos

Ammenities

Ac Full
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes

General

Length 23.90
Pax 10
Cabins 4
Refit 2019
Year Built 2003
Cruise Speed 25 knots

Leisure

Dinghy ob
Dinghy Hp 40hp
Adult W Skis Yes
Jet Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Other Toys Tender with an 40hp ob, Ringo, Jet Ski, Water Ski, Seabob F5, SUP, 2 Canoe, Wakeboard, Water Ski for Children, Snorkelling equipment, 2 Electric scooters

10 guests in one Master, one VIP, and two Twin cabins both convertible to double, all with en-suite facilities. Separate crew quarters.
Master & VIP Cabin – King bed 180 x 200
Twin cabins – Single beds 90 x 200

BREAKFAST

 

Milk – Variety of teas – Coffees

Fresh orange juice – Fresh fruit juice

 

Fresh fruits

Greek yogurt

Cereals

Bread – Butter Croissant – Chocolate Croissant – Biscuits – Traditional crackers

Fried eggs – Scrambled or Poached – Omelet

Variety of sausages – Bacon – Ham and Turkey – Greek cheeses

 

Homemade marmalades – thyme, pine, fir honey

 

 

 

LUNCH /DINNER

 

Tomato balls with sundried tomatoes

Beef carpaccio with capers and olives

Youvetsi(Greek stew made with beef or lamb and orzo cooked in a tasty tomato-based sauce)

Banoffee

 

Cycladic fava with caramelized onions (yellow split pea puree)

Dakos(Cretan salad)

Salmon fillet sauté with Asian dressing

Chocolate mousse

 

Prawns in kataifi pastry with homemade mayonnaise

Octopus salad

Lobster pasta

Profiterole

 

Beetroot carpaccio with caramelized walnuts and mint

Cherry tomatoes with mozzarella di bufala and basil

Rib-eye with baby potatoes and grilled vegetables

Halva with tangerine and chocolate (Greek traditional semolina pudding)

 

Fresh mussels steamed with wine

Horiatiki salad (traditional Greek salad)

Scallops with spinach and parmesan sauce

Lemon mousse

 

Salmon tartare

Baby tomatoes with mizithra (Greek white cheese), baby spinach and apricots

Sole fish rolls with salmon

Cheesecake with white chocolate and Savoyard

 

Gazpacho soup in a shot

Fish roe salad with cuttlefish ink

Prawn salad with baby spinach and orange

Sea bream fillet stuffed with fennel and wine sauce

Tiramisu

 

Prawn mille feuille, mushrooms and white wine

Tuna tartare with mango and truffle sauce

Langoustines with black tagliatelle and bisque sauce

 

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.