Ed Hamilton & Co.

SANTORINI

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 double cabins with queen size beds all with private bathrooms

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

-option 1-

Appetizer:  Greek marinated octopus in red vinegar with dried oregano and bay leaf

Salad: Black eyed beans with tomato, fresh onions, dried red onions, parsley, red wine vinegar with mustard dressing

Main: Stewed octopus in tomato sauce and makaronaki kofto (Greek pasta)

Dessert: Greek yogurt with homemade traditional spoon sweets

 

-option 2-

Appetizer: Stuffed portobello mushrooms with cream cheese, herbs and garlic dressing

Salad: Green salad with cherry tomatoes, cucumber, caramelized pearl and blue cheese

Main: Flounder fish with fennel and Moschofilero (Greek white wine)

 wine sauce

Dessert: Orange pie with vanilla or chocolate ice cream

 

-option 3-

Appetizer: Stuffed green peppers (kerato) with feta cheese rolled with bacon

Salad: Greek salad with paximadi Charoupiou (rusks from Crete)

Main: Kritharoto (orzo) in tomato sauce with sautéed shrimps in ouzo

Dessert: Lemon mousse with basil leaf

 

 

 

DINNER

-option 1-

Appetizer: Fresh mussels sautéed with Assyrtiko (Greek white wine) in garlic sauce

Salad: Broccoli, avocado and sautéed in truffle oil zucchini with lemon dressing

Main: Salmon fillet with honey garlic crust and chili flakes accompanied with baby potatoes

Dessert: Cheesecake with oatmeal cookies, cinnamon and ginger topped with strawberries and mint leaves

 

 

-option 2-

Appetizer: Zucchini fritters with mint and line yogurt dressing

Salad: Caprese salad buffalo mozzarella, tomatoes and basil oil

Main: Sofrito (Greek traditional dish from the island Corfu) veal with parsley, beetroot and lemon dressing

Dessert: Panna cotta with vanilla bits and chocolate or cherry sauce

 

-option 3-

Appetizer: Grilled Talagani (Greek cheese) with tomato sauce

Salad: Rocket salad with watermelon, black sesame and Chèvre cheese

Main: Midopilafo (lemon rice with mussels) and dill

Dessert: Molten lava cakes with kaimaki (Greek ice cream with mastic flavor)

 

 

FORMAL DINING

Appetizer: Ceviche with sea bass

Salad: Green salad with prosciutto, melon, walnuts, balsamic vinegar and honey dressing

Main: Lobster with linguine pasta

Dessert: Ekmek Kadayifi (Greek dessert with custard and whipped cream pastry with syrup)

 

 

VEGETARIAN

 

Appetizer: Velvet zucchini soup with estragon and soya cream

Salad: Greek salad

Main: Imam bayildi (stuffed eggplants with vegetables in tomato sauce)

Dessert: Baked apple stuffed with halva

 

 

 

Kid’s Menu

 

Appetizer: Grilled cheese

Salad: Kid friendly Caesars salad

Main: Chicken nuggets or Beef patty with slice of cheese topped with tomato sauce

Dessert: Variety of ice creams syrups and topping

Additional Rate Information

2022 Rates
High Season (15 June – 15 September) EURO 31500/week + all exp
Mid Season (1 May – 14 June & 16 September – 31 October) EURO 27500/week + all exp
Low Season (October – May) EURO 20000 + all exp
+ APA 20% + VAT 13%

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

Additional Rate Information

2022 Rates
High Season (15 June – 15 September) EURO 31500/week + all exp
Mid Season (1 May – 14 June & 16 September – 31 October) EURO 27500/week + all exp
Low Season (October – May) EURO 20000 + all exp
+ APA 20% + VAT 13%

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

CAPTAIN: CHRISTOS LOUKATOS
Captain Christos was born in 1984 and is married. Most of his life he has spent on the sea. He participates in sailing races in his spare time and he is also a FIV sailing instructor in Italy. He also holds a motor yacht license, and life guard certificate. He is an eager Captain who will look after his guests with professionalism and courteousness to make sure they will have anything you need. His calm and alongside cheerful character will make anyone feel comfortable around him. In his free time he enjoys to hike, listening to music and cooking. Captain Christos is fluent in Greek, English and Italian (B2).

CHEF:Tina Shelegia

Tina, originally from Tbilisi, Georgia, has spent the last 5 years in the yachting world. An accomplished actress, she studied and received her degree in the Bachelor of Arts: Theater Arts Shota Rustaveli Theatre And Film University in Tbilisi, Georgia. From Georgia to China, she spent 7 years on stage in art productions. Her passion for sailing and the sea brought her to Greece. With the same energy she has for the arts, she pursued a career in yachting. She holds many certificates such as a Sailing License, Basic Safety Course, Personal Survival Techniques, Fire Prevention And Fire Fighting, Elementary First Aid, and Radiocommunications.

From a young age, she cooked alongside her grandmother and mother learning in the traditional way. In yachting, cooking became her profession. She creates delightful dishes to her guests preferences and loves fresh Mediterranean dishes with Greek products- Shrimp Saganaki is a favourite! In her free time, she loves travelling, sports, cooking, sailing, and reading.

Languages: Georgian, Russian, English (fluent), Greek (excellent), Chinese (conversational)

DECKHAND/ STEWARD – ARVANITIS IOANNIS
Ioannis, also known as “Tzoni”, is 21 years old from Greece, with a passion for the sea as he is a windsurf athlete. He has been working as a deckhand in Santorini doing daily cruises, working with many different nationalities and has worked in the hospitality industry as well. His main goal is to become a skipper himself. In his free time, he is very active as he plays basketball, volleyball, tennis, and water polo and has participated as well in Brazilian Jiu-Jitsu games. He has an English proficiency certificate and a German diploma. Last but not least, he holds both sailing and motor yacht license and first aid certification.

Title Name Nation Born Languages
Captain Christos Loukatos Greek 1984 Georgian, Russian, English, Greek, Chinese
Crew Ioannis Arvanitis Greek

Captain

Christos Loukatos

Deckhand/ Stew

Giannis Arvanitis

Chef

Tina Shelegia

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 62
Pax 10
Cabins 5
Year Built 2020
Cruise Speed 9
Children Allowed Yes

Leisure

Dinghy Ocean Master 460
Dinghy Hp 60
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board 1
2 Man Kayak 1
Fishing Gear Yes

5 double cabins with queen size beds all with private bathrooms

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

-option 1-

Appetizer:  Greek marinated octopus in red vinegar with dried oregano and bay leaf

Salad: Black eyed beans with tomato, fresh onions, dried red onions, parsley, red wine vinegar with mustard dressing

Main: Stewed octopus in tomato sauce and makaronaki kofto (Greek pasta)

Dessert: Greek yogurt with homemade traditional spoon sweets

 

-option 2-

Appetizer: Stuffed portobello mushrooms with cream cheese, herbs and garlic dressing

Salad: Green salad with cherry tomatoes, cucumber, caramelized pearl and blue cheese

Main: Flounder fish with fennel and Moschofilero (Greek white wine)

 wine sauce

Dessert: Orange pie with vanilla or chocolate ice cream

 

-option 3-

Appetizer: Stuffed green peppers (kerato) with feta cheese rolled with bacon

Salad: Greek salad with paximadi Charoupiou (rusks from Crete)

Main: Kritharoto (orzo) in tomato sauce with sautéed shrimps in ouzo

Dessert: Lemon mousse with basil leaf

 

 

 

DINNER

-option 1-

Appetizer: Fresh mussels sautéed with Assyrtiko (Greek white wine) in garlic sauce

Salad: Broccoli, avocado and sautéed in truffle oil zucchini with lemon dressing

Main: Salmon fillet with honey garlic crust and chili flakes accompanied with baby potatoes

Dessert: Cheesecake with oatmeal cookies, cinnamon and ginger topped with strawberries and mint leaves

 

 

-option 2-

Appetizer: Zucchini fritters with mint and line yogurt dressing

Salad: Caprese salad buffalo mozzarella, tomatoes and basil oil

Main: Sofrito (Greek traditional dish from the island Corfu) veal with parsley, beetroot and lemon dressing

Dessert: Panna cotta with vanilla bits and chocolate or cherry sauce

 

-option 3-

Appetizer: Grilled Talagani (Greek cheese) with tomato sauce

Salad: Rocket salad with watermelon, black sesame and Chèvre cheese

Main: Midopilafo (lemon rice with mussels) and dill

Dessert: Molten lava cakes with kaimaki (Greek ice cream with mastic flavor)

 

 

FORMAL DINING

Appetizer: Ceviche with sea bass

Salad: Green salad with prosciutto, melon, walnuts, balsamic vinegar and honey dressing

Main: Lobster with linguine pasta

Dessert: Ekmek Kadayifi (Greek dessert with custard and whipped cream pastry with syrup)

 

 

VEGETARIAN

 

Appetizer: Velvet zucchini soup with estragon and soya cream

Salad: Greek salad

Main: Imam bayildi (stuffed eggplants with vegetables in tomato sauce)

Dessert: Baked apple stuffed with halva

 

 

 

Kid’s Menu

 

Appetizer: Grilled cheese

Salad: Kid friendly Caesars salad

Main: Chicken nuggets or Beef patty with slice of cheese topped with tomato sauce

Dessert: Variety of ice creams syrups and topping

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.