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Ed Hamilton & Co.
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PI 2

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2019

Rates Per Week

Term Information
July & August Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional. €20,000/week
June & September Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional. €18,000/week
October to May Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional. €16,000/week

Crew Profiles

Specifications

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator ONAN 11 KVA
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 50 Ft.
Pax 10
Cabins 5
Year Built 2019
Cruise Speed 7
Guest Smoke On deck
Guest Pet No
Children Allowed Yes

Leisure

Dinghy T/T Highfield Deluxe Yamaha 420
Dinghy Hp 50
Adult W Skis 1
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 10
Tube 2
Wake Board 1
2 Man Kayak 1
Fishing Gear Yes
Other Toys T/T Highfield 13.78 ft w/ 50 HP engine
SUP (2)
Kayak 2 pax (1)
Snorkeling gear (10)
Fishing gear (1)
Wakeboard (1)
Monoski (1)
Scuba jet (2)
Water Skis (adults & Kids)
Inflatable tubes (2)
Baby life jackets

Other Specs

size Feet 50.00 Ft
Beam 26.21 Ft
Draft 4.13 Ft
Queen 5
Pref Pickup Athens
Other Pickup upon request
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q No
Gay Charters Yes
Nude Charters Inq
Water Capacity 184.8 gallons
Dinghy Pax 6
Kids Skis Yes
Sea Bob No
Sea Scooter No
Kite Boarding No
Boarding Ladder Hydraulic
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No

Accommodations

10 guests can sleep in 5 queen bed size cabins all with private bathrooms. All cabins are air-conditioned.

Sample Menu

Breakfast
-Coffee
-Juices
-Tea
-Milk
-Cereal
-Fruit Salad
-Yogurt
-Marmalades,Honey,Jams
-Breads, Croissants
-Cakes
-Greek sweet or savory Pies
-Eggs
-Cheeses,Hams,Salmon etc.
Salads
-Greek Salad*: Tomatoes,Cucumber, Feta Cheese, Onions, Olives, Cappers, Extra Virgin olive oil
-Salmon Salad: Iceberg, Lettuce, Rocket salad, Salmon, Orange wedges, Yogart Orange dressing
-Ntakos*: Greek Traditional whole meal dried bread, Fets cheese, Tomatoes, Cappers, Extra Virgin olive oil
-Green Salad: Green and Red Lettuce, Cherry Tomatoes, Sweet Corn, Red Beans, Croutons, Vinegret
-Kous Kous Salad: Kous Kous, Courgettes, Onions, Mint, Parsley, Vinegar gastric, Cherry Tomatoes, Cucumbers
-Root Vegetable Salad: Fannel, Carrots, Cellery, Herbs, Lemon, Extra Virgin olive oil
Appetizers
 -Fava*
-Tzatziki*
-Spicy Feta Cheese paste*
-Humus
-Tarama Salad*
-Grilled Mushrooms
-Grilled Cheese (Talagani, Haloumi)
-Feta Cheese in filo pastry
-Grilled or boiled vegetables
-Octupus in Vinegar*
-Shrimps Sahanakiin Tomatoe sauce*
-Steamed Mussels
-Apaki (cured smoked pork filet)*
-Siglino (cured salted meat)
Main Dishes
 
MEAT
-Lamp slow roasted in clay pot with rosemary, herbs, baby potatoes and selection of vegetables
-Veal cooked in tomatoe sauce and aromatic herbs, served with wild rice and green beans
-Beef fillet in mavrodaphne sauce served with wild mushroom risoto
-Pork fillet stuffed with pistachios, dried fruit and proschiutto in cream with honey and mustard sauce, served with basmati rice
-Braced feather steak cooked with cellery and vegetable roots, served with mashed potatoes
FISH AND SEAFOOD
-Braced haddock cooked in white wine, cherry toamtoes, olives, cappers and herbs
-Sea Bream stuffed with chopped gabbage and carrots
-Sea Bass grilled served with sautted spinach baby potatoes
-Mackerel fillet cooked in the oven with sliced tomatoes, onions, garlic, daphne and Extra Virgin olive oil*
-Salmon grilled in herbs cryst served with selection of vegetables
-Octupus cooked in red wine and tomatoe sauce served with macaroni*
-Cuttle fish boiled in white wine sauce and spinach
-Pasta with sea food cooked in tomatoe sauce*
-Prawns with orso and vegetables
VEGETERIAN
-Stuffed vegetables with rice and herbs
-Briam: Greek version of ratatouille
-Imam Baildi: Stuffed aubergines with onions, garlic, tomatoes and herbs*
-Green beans in tomatoe sauce and potatoes
-Butter beans cooked in the oven with tomatoe sauce and herbs
DESSERTS
-Baklava
-Kantaifi
-Galactoboureko
-Yogurt with traditional fruity sweets
-Kormos: frozen chocolate and crumbled buiscuits
-Apple crumble
-Tarts
-Cream brulee
* all dishes with star are greek traditional dishes

Additional Rate Information

2023 Rates
High Season: Euro 20000 per week (July – August)
Mid Season: Euro 18000 per week (June and Sept)
Low Season: EURO 16000 (October – May)
Plus all expenses (V.A.T. 13% & APA 25%)

Free Wi-Fi

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

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Marina Zeas, Peiraias

 

Charter Rates Per Week
July & August Plus Expenses €20,000/week
June & September Plus Expenses €18,000/week
October to May Plus Expenses €16,000/week

Additional Rate Information

2023 Rates
High Season: Euro 20000 per week (July – August)
Mid Season: Euro 18000 per week (June and Sept)
Low Season: EURO 16000 (October – May)
Plus all expenses (V.A.T. 13% & APA 25%)

Free Wi-Fi

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

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Marina Zeas, Peiraias

 

Captain: Andreas Ntokos
Andreas is a genuine seafarer!
He has extensive experience at sea built upon thousands of miles of traveling both spent at passages and crossings as well as charters around the Mediterranean Sea. He will be happy to share his knowledge and sailing experience with his guests on board but he will also leave them their space if they wish to.
He is not a “loud” person and he will never advertise his knowledge and capability. Thus he will make sure that all his guests standards and expectations are met and exceeded! His guests trouble free and memorable vacations is his main goal and he uses more of a hands on and lead by example crew management approach in order to effectively deal with whichever problems may occur during the charter.
He is a person you can totally trust for your safety at sea and still, he will do the extra mile working towards fulfilling each guest’s dreams and hopes. And that is what makes him an exceptional captain!

Chef: TBA

Steward/ Deckhand: TBA

Title Name Nation Born Languages
Captain Andreas Ntokos Greek 1978 English, Greek

Captain

Andreas Ntokos

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator ONAN 11 KVA
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 50 ft
Pax 10
Cabins 5
Year Built 2019
Cruise Speed 7
Guest Smoke On deck
Guest Pet No
Children Allowed Yes

Leisure

Dinghy T/T Highfield Deluxe Yamaha 420
Dinghy Hp 50
Adult W Skis 1
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 10
Tube 2
Wake Board 1
2 Man Kayak 1
Fishing Gear Yes

Other Specs

size Feet 50.00 Ft
Beam 26.21 Ft
Draft 4.13 Ft
Queen 5
Pref Pickup Athens
Other Pickup upon request
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q No
Gay Charters Yes
Nude Charters Inq
Water Capacity 184.8 gallons
Dinghy Pax 6
Kids Skis Yes
Sea Bob No
Sea Scooter No
Kite Boarding No
Boarding Ladder Hydraulic
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No
Other Toys T/T Highfield 13.78 ft w/ 50 HP engine
SUP (2)
Kayak 2 pax (1)
Snorkeling gear (10)
Fishing gear (1)
Wakeboard (1)
Monoski (1)
Scuba jet (2)
Water Skis (adults & Kids)
Inflatable tubes (2)
Baby life jackets

10 guests can sleep in 5 queen bed size cabins all with private bathrooms. All cabins are air-conditioned.

Breakfast
-Coffee
-Juices
-Tea
-Milk
-Cereal
-Fruit Salad
-Yogurt
-Marmalades,Honey,Jams
-Breads, Croissants
-Cakes
-Greek sweet or savory Pies
-Eggs
-Cheeses,Hams,Salmon etc.
Salads
-Greek Salad*: Tomatoes,Cucumber, Feta Cheese, Onions, Olives, Cappers, Extra Virgin olive oil
-Salmon Salad: Iceberg, Lettuce, Rocket salad, Salmon, Orange wedges, Yogart Orange dressing
-Ntakos*: Greek Traditional whole meal dried bread, Fets cheese, Tomatoes, Cappers, Extra Virgin olive oil
-Green Salad: Green and Red Lettuce, Cherry Tomatoes, Sweet Corn, Red Beans, Croutons, Vinegret
-Kous Kous Salad: Kous Kous, Courgettes, Onions, Mint, Parsley, Vinegar gastric, Cherry Tomatoes, Cucumbers
-Root Vegetable Salad: Fannel, Carrots, Cellery, Herbs, Lemon, Extra Virgin olive oil
Appetizers
 -Fava*
-Tzatziki*
-Spicy Feta Cheese paste*
-Humus
-Tarama Salad*
-Grilled Mushrooms
-Grilled Cheese (Talagani, Haloumi)
-Feta Cheese in filo pastry
-Grilled or boiled vegetables
-Octupus in Vinegar*
-Shrimps Sahanakiin Tomatoe sauce*
-Steamed Mussels
-Apaki (cured smoked pork filet)*
-Siglino (cured salted meat)
Main Dishes
 
MEAT
-Lamp slow roasted in clay pot with rosemary, herbs, baby potatoes and selection of vegetables
-Veal cooked in tomatoe sauce and aromatic herbs, served with wild rice and green beans
-Beef fillet in mavrodaphne sauce served with wild mushroom risoto
-Pork fillet stuffed with pistachios, dried fruit and proschiutto in cream with honey and mustard sauce, served with basmati rice
-Braced feather steak cooked with cellery and vegetable roots, served with mashed potatoes
FISH AND SEAFOOD
-Braced haddock cooked in white wine, cherry toamtoes, olives, cappers and herbs
-Sea Bream stuffed with chopped gabbage and carrots
-Sea Bass grilled served with sautted spinach baby potatoes
-Mackerel fillet cooked in the oven with sliced tomatoes, onions, garlic, daphne and Extra Virgin olive oil*
-Salmon grilled in herbs cryst served with selection of vegetables
-Octupus cooked in red wine and tomatoe sauce served with macaroni*
-Cuttle fish boiled in white wine sauce and spinach
-Pasta with sea food cooked in tomatoe sauce*
-Prawns with orso and vegetables
VEGETERIAN
-Stuffed vegetables with rice and herbs
-Briam: Greek version of ratatouille
-Imam Baildi: Stuffed aubergines with onions, garlic, tomatoes and herbs*
-Green beans in tomatoe sauce and potatoes
-Butter beans cooked in the oven with tomatoe sauce and herbs
DESSERTS
-Baklava
-Kantaifi
-Galactoboureko
-Yogurt with traditional fruity sweets
-Kormos: frozen chocolate and crumbled buiscuits
-Apple crumble
-Tarts
-Cream brulee
* all dishes with star are greek traditional dishes

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Request Info

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.