Ed Hamilton & Co.

PI 2

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

Rates Per Week

Crew Profiles

Specifications

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

2022 Rates

High Season: Euro 18000 per week (July – August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (October – May)
Plus all expenses (V.A.T. 13% & APA 25%.)

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

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire
Based in Marina Zeas, Peiraias

Additional Rate Information

2022 Rates

High Season: Euro 18000 per week (July – August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (October – May)
Plus all expenses (V.A.T. 13% & APA 25%.)

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

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire
Based in Marina Zeas, Peiraias

Captain: Vaggelis Chatzigiannakoudis
As an islander in origins and a competitive swimmer since his early childhood, he has a great passion for the sea from his very early years. His passion evolved as he studied the sea in the UK as an oceanographer and a marine mechanical engineer. He then switched to working in the sea in 1998 by receiving his sailing diploma. Since then, he has worked as a sailor and skipper for many different charter and private yachts. He is the holder of an approved MCA master 200GT license for sailing and motor yachts. He is an energetic individual, very responsible, adaptable, hard-working, and knows how to provide his guests an unforgettable sailing holiday! He loves anything that has to do with the sea such as spear diving, surfing, and swimming. He has a surf instructor and lifeguard license and speaks English and Greek fluently.

Chef: Dimitris Dimitsas
Dimitris is a Greek national. Besides being a chef, Dimitris is also a passionate sailor and owner of a small sailing yacht.
He has worked as a professional chef in a number of restaurants and hotels in Greece and abroad. He has great experience with chartered crewed catamarans as he has worked for several catamarans.
Soon, guests and crew announced Dimitris as an exceptional chef, preparing a vast selection of plates, in both international and Mediterranean cuisine. He effortlessly adjusting meals to the requirements of his guests. But above all, he is famous for transforming an ordinary recipe into a delicious meal, using fresh ingredients and lots of imagination.

Stewardess/ Deckhand
Eleni was born in 1994 in Athens, Greece. She graduated in 2016 with a Bachelor of Naval Science & Art. Her courses focused on marine meteorology, hydrography, and oceanography… excellent studies for crew! She continues her studies today toward a Master of Marketing Management with her thesis based on the yachting industry.
She joined the Hellenic Navy as a naval officer in 2016, gaining all the necessary skills to manage a vessel and crew members. From 2017 until now, she has worked on charters as a stewardess on several motor yachts in Greece.
She holds her skipper certificate and speed boat license, first aid, and PADI Open water diver certification.
Her passions include having volunteered as a marine biology researcher, and sailing regattas- taking first place in the International Aegean Rally in 2016 with her team.
Eleni is kind and offers the very best of service. She’s eager to show guests the very best of sailing in the beautiful Greek waters.
Languages: Greek, English (fluent)

Title Name Nation Born Languages
Captain Vaggelis Chatzigiannakoudis Greek 1976 English, Greek
Crew Dimitris Dimitsas Greek

Chef

Dimitris Dimitsas

Captain

Vaggelis Chatzigiannakoudis

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
Pax 10
Cabins 5
Year Built 2019
Cruise Speed 8
Guest Smoke On deck
Guest Pet No
Children Allowed Yes

Leisure

Dinghy T/T Highfield Deluxe Yamaha 420
Dinghy Hp 50
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak 1
Fishing Gear Yes
Other Toys Yamaha Sea wing

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

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.