Ed Hamilton & Co.

PROJECT STEEL

  • Guests 12
  • Cabins 5
  • Model Power
  • Year Built 1993

Rates Per Week

Crew Profiles

Specifications

Accommodations

12 guests in 1 Master Suite (King), 1 VIP (Queen),
1 Double convertible to playroom & 2 twin cabins each with an additional single upper pullman, all with en-suite facilities and individual A/C control

Sample Menu

 BREAKFAST  

Milk-Coffee-Tea-Cereals- Toasted bread- Croissants- Greek Yoghurt- Butter- Marmalade- Variety of eggs- Variety of Greek Cheese- Cakes- Pancakes- Crepes-Greek Sweet Cream pie-Fresh Fruits and Fresh orange Juice.  

 

LUNCH CHOICES   

Starter: Scallops with mango, pineapple chutney and Vanilla oil.

Salad: Kinoa salad with baby rocket leaves, avocado and vinaigrette Ginger, served within the avocado shell.

Main Course: Steamed Salmon and mussels with cauliflower puree, beetroot jelly and mayonnaise with basil and wasabi.

Dessert: Delicious lemon pie

 

Starter: Dorado Carpaccio with roe of Mesologgi and cucumber and lime sorbet.

Salad: Green salad with king Crab and cocktail sauce

Main course: Paella a la Valenciana

Dessert: Pecan pie with chocolate served with vanilla ice-cream 

 

Starter: Traditional Greek cheese pie with herbs

Salad: Beetroot special salad with green apple, walnuts and yoghurt

Main course: Smoked pork pancetta with avocado salsa and sweet potato chips

Dessert: Cheesecake with blueberries

 

Starter: Peruvian potato nioki with Porto wine sauce

Salad: Greek salad in a dry bread nest 

Main course:  Rolled Chicken breast with ricotta cheese, spinach and dry tomato , rolled in prosciutto with warm balsamic vinaigrette 

Dessert: Greek sweet cream pie with vanilla ice-cream 

 

 

 

DINNER CHOICES

Starter: Basil Ravioli stuffed with mozzarella and prosciutto served with parmesan cream

Salad: Green Salad in kataifi pastry nest with feta cheese, unsalted white cheese, sorbet of lemon and olive oil with flavor of thyme

Main course: Lamb ribs with smoked eggplant puree, celery root chips and sauce with thyme flavor

Dessert: Rose apple pie

 

Starter: Terrine with mousse of cream cheese and fresh herbs

Salad: Colorful cabbage salad with carrot, celery and citrus fruit vinaigrette 

Main course: kebab with groats, rolled in vine leaves with Greek salsa and yoghurt sauce

Dessert: Praline tiramisu served with fresh fruits

 

Starter: Mille Feuille with roasted sardines in olive oil, sea urchin and  tomatoes chutney.

Salad: Colorful lentils salad with citrus fruit vinaigrette

Main course: Fish fillet with olives crust, served with stuffed zucchini cannelloni and roasted tomato sauce        

Dessert: Kasato Parfait with lemon and lime served on stuffed caramelized croissant

 

Starter: Risotto with leek and smoked pork in pieces and leek chips

Salad: Green salad with raspberry vinaigrette and garlic crouton with herbs

Main course: Beef fillet in sous-vide with vegetable spaghetti and mint pesto

Dessert: Banoffee  

Additional Rate Information

Rates 2021
July/August : 60.000 EUR per week
Low Season: 45.000 EUR per week
Plus : Applicable VAT at the time of charter, currently 6.5%

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

Winter 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 2021
July/August : 60.000 EUR per week
Low Season: 45.000 EUR per week
Plus : Applicable VAT at the time of charter, currently 6.5%

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

Winter Area: Greece

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

CAPTAIN: John Georgas
John was born 1980, in the USA. He came to Greece at the age of 7 and has lived in Athens ever since.
He started sailing in small dinghies at the age of 8 and in the following years participated in various sailing races and regattas of national and international level with excellent results. He has been a member of the Greek national Sailing team for more than 5 years. John has also worked as a Professional Skipper on offshore Racing Sailboats, International Delivery skipper for Princess Yachts (2005-2011), a Sailing instructor (1998-2008), Captain on the Motor yachts “Touchdown”, “Tools” and “Blue My Mind”. During the winter seasons John has worked in the Merchant Marine Industry as a Marine Superintendent onboard Oil and Chemical tankers for Elmira Tankers and Blue Sea Shipping Monaco. John has graduated from Nautical high school for the proficiency of Merchant Marine deck officer and is holder of Yacht Master Offshore commercially endorsed licenses for both Sailing and Motor driven vessels. He also holds Certificates for First Aid, Passenger Safety, Security officer, Life Saving and Fire fighting, public responsibilities as per STCW. requirements and speaks fluent English and Greek. John is single and his hobby is sailing.

ENGINEER: Konstantinos Thermos
Konstantinos was born 1984 in Athens Greece. He started his professional carrier on Ferry boats and he joined yachting industry in 2009. Konstantinos has graduated Merchant Marine Academy of Hydra. He also has valid certificates for Life Saving and Fire Fighting, Ship security, safe navigation and speaks fluent English and Greek. Konstantinos is single and his Hobbies except for sailing are, fishing, music and travelling.

CHEF: Antonios Zafiriou
Antonis was born 1987 in Athens Greece. He has studied at the well-reputed “LE MONDE” Institute in Athens. After working his way up from third chef to head chef in many highly recognized restaurants in Athens he moved to Paris in order to continue his studies in Cuisine and Patisserie at the << Cordon Blue>> institute.
Antonis has also completed seminars for Espresso-Cappuccino and has good knowledge of Bar-tending and Cocktails. After returning from Paris he successfully stated to work as head Chef onboard the “M/Y NITTA V” , “M/Y DRAGON” and many years on board “PROJECT STEEL”. He speaks fluent English and basic French.

STEWARDESS Olga Kothi
Olga has started her work life in the service department of various restaurants, aiming to uplift her service skills and customer service techniques. Her love for sea made her jump in the sailing and yachting sector working as a cook/hostess and chief stewardess of various Motor and sailing yachts. Olga’s quiet and gentle personality ensures that every guests’ needs are met with a genuinely warm smile. Her goal is that every guest of PROJECT STEEL leaves the yacht with memories for a lifetime

STEWARDESS: Katerina Kalogiri
Katerina was born in the beautiful Island of Zakinthos. She has worked as a waitress in many high end restaurants since 2015, first in her hometown of Zakinthos and later in Athens and Mykonos. Her love for the sea helped her take the decision to join the challenging industry of luxury yachting. After completing her first season in 2019 she has started her journey to continuously evolve and improve her skills providing exceptional service and care to her guests, always with a smile. Her kind and caring character will make all guests feel at home. Katerina also holds a degree in Maritime economics and management and speaks Greek, English and German. She has been an active athlete in the past competing in volleyball and gymnastics. She also enjoys dancing and swimming in her spare time.

STEWARD / DECKHAND: Thomas Belsis
He has Joined yachting in 2013 of full time professional experience working on board private and charter yachts.
He holds a license as a skipper and his big love is sailing.He has many technical skills, and is a hardworking, energetic and enthusiastic member of the team. Thomas speaks English, he is single and his favorite hobby is fishing.

Title Name Nation Born Languages
Captain John Georgas Greek 1980 Greek, English, basic French
Crew Antonios Zafiriou Greek

Captain

John Georgas

Engineer

Konstantinos Thermos

First Mate

Panagiotis Stathatos

Chef

Antonios Zafeiriou

Stewardess

Olga Kokthi

Steward/Deckhand

Thomas Belsis

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 2
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 34
Pax 12
Cabins 5
Refit 2007/2014/2019/2020
Year Built 1993
Cruise Speed 11,5
Guest Smoke External Areas only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 4,30
Dinghy Hp 70
Adult W Skis Yes
Jet Skis Yes
Wave Run Yes
Knee Board Yes
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak Yes
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Other Toys 70hp 20.34 ft. RIB (2019), Jet Ski, Sea Bob (2019), Tubes, Kneeboard, Wake board, Water skis (adults & kids), SUP, Kayak, Floating mats, Fishing gear, Snorkel gear.

12 guests in 1 Master Suite (King), 1 VIP (Queen),
1 Double convertible to playroom & 2 twin cabins each with an additional single upper pullman, all with en-suite facilities and individual A/C control

 BREAKFAST  

Milk-Coffee-Tea-Cereals- Toasted bread- Croissants- Greek Yoghurt- Butter- Marmalade- Variety of eggs- Variety of Greek Cheese- Cakes- Pancakes- Crepes-Greek Sweet Cream pie-Fresh Fruits and Fresh orange Juice.  

 

LUNCH CHOICES   

Starter: Scallops with mango, pineapple chutney and Vanilla oil.

Salad: Kinoa salad with baby rocket leaves, avocado and vinaigrette Ginger, served within the avocado shell.

Main Course: Steamed Salmon and mussels with cauliflower puree, beetroot jelly and mayonnaise with basil and wasabi.

Dessert: Delicious lemon pie

 

Starter: Dorado Carpaccio with roe of Mesologgi and cucumber and lime sorbet.

Salad: Green salad with king Crab and cocktail sauce

Main course: Paella a la Valenciana

Dessert: Pecan pie with chocolate served with vanilla ice-cream 

 

Starter: Traditional Greek cheese pie with herbs

Salad: Beetroot special salad with green apple, walnuts and yoghurt

Main course: Smoked pork pancetta with avocado salsa and sweet potato chips

Dessert: Cheesecake with blueberries

 

Starter: Peruvian potato nioki with Porto wine sauce

Salad: Greek salad in a dry bread nest 

Main course:  Rolled Chicken breast with ricotta cheese, spinach and dry tomato , rolled in prosciutto with warm balsamic vinaigrette 

Dessert: Greek sweet cream pie with vanilla ice-cream 

 

 

 

DINNER CHOICES

Starter: Basil Ravioli stuffed with mozzarella and prosciutto served with parmesan cream

Salad: Green Salad in kataifi pastry nest with feta cheese, unsalted white cheese, sorbet of lemon and olive oil with flavor of thyme

Main course: Lamb ribs with smoked eggplant puree, celery root chips and sauce with thyme flavor

Dessert: Rose apple pie

 

Starter: Terrine with mousse of cream cheese and fresh herbs

Salad: Colorful cabbage salad with carrot, celery and citrus fruit vinaigrette 

Main course: kebab with groats, rolled in vine leaves with Greek salsa and yoghurt sauce

Dessert: Praline tiramisu served with fresh fruits

 

Starter: Mille Feuille with roasted sardines in olive oil, sea urchin and  tomatoes chutney.

Salad: Colorful lentils salad with citrus fruit vinaigrette

Main course: Fish fillet with olives crust, served with stuffed zucchini cannelloni and roasted tomato sauce        

Dessert: Kasato Parfait with lemon and lime served on stuffed caramelized croissant

 

Starter: Risotto with leek and smoked pork in pieces and leek chips

Salad: Green salad with raspberry vinaigrette and garlic crouton with herbs

Main course: Beef fillet in sous-vide with vegetable spaghetti and mint pesto

Dessert: Banoffee  

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.