Ed Hamilton & Co.

SEA ENERGY V

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Sample Menu

Breakfast

Fresh juices from seasonal fruits, rich and flavorful smoothies, all shorts of egg styles and dishes, avocado smash, big variety of fresh-baked cakes and muffins, handmade jams and pies, milk and cereal, Greek yogurt, pancakes and crepes, fruits.

 

Day 1

Lunch

Fresh crunchy green salad with strips of zucchini and carrots with a vibrant honey and lemon dressing.

Fried cheese coated with almonds and served with a red pepper jam.

Local pork neck cooked in beer and honey with oregano and rice.

Dinner

Spicy rocket with parmesan and sundried tomatoes, dressed with balsamic vinegar.

Octopus cooked in red wine molasse and herbs served with fava and prosciutto chips.

 

Day 2

Lunch

The iconic Greek salad, cucumbers, tomatoes, local olives, and capers, topped with feta cheese.

Fried okra with a Greek salsa style veggie.

Traditional mousaka.

Dinner

Watermelon salad with green tea, cucumber sorbet.

Kadaifi filo and cream cheese rolls with strawberry sauce.

Homemade mushroom ravioli with black truffle.

 

 

Day 3

Lunch

Green salad with yogurt dressing and peach.

Fish raw salad with grilled bread.

Orzo with shrimps and tomato sauce.

 Dinner

Burrata cheese with marinated beetroot and nuts.

Sautéed mushrooms with balsam vinegar and local oregano.

Fish balls cooked in fish broth and served with egg-lemon sauce.

 

Day 4

Lunch

Mellon and feta cheese salad

Roasted potatoes.

Stuffed vegetables with rice, vegetables, and lots of fresh herbs.

Dinner

Mexican night!

Fresh made tacos, seafood, and meat.

Homemade salsa Roja and nachos.

 

Day 5

Lunch

Lentil salad with carrots, fresh herbs, and orange.

Peas and bacon tart.

Veal stew slow-cooked in tomato sauce with rice.

Dinner

Green salad with oranges graviera cheese and cured meat.

Red mullet ceviche.

Sauteed seabass with zucchini puree.

 

Day 6

Lunch

Cucumber and dill lemony green salad.

Roasted baby potatoes with a mustard sauce.

Slow-cooked lamb leg with rosemary and white wine.

Dinner

Italian night with risotto and handmade pizza.

Day 7

Lunch

Handmade naan bread served with hummus.

Chicken thighs roasted with coconut milk and curry.

Dinner

Baby spinach salad with figs and lime dressing.

Spicy shrimps with avocado and kadaifi filo.

Pasta with soft octopus cooked in red wine and tomato sauce

 

Desserts

Walnut pie, pavlova, lemon tart, vanilla cake with ice cream, brownies with caramel, rice pudding, profiterole, milfeuge, chocolate and coconut mousse, apple pie, Greek traditional pastries, black forest cake, banana and caramel tart, cheesecake, burned cheesecake, soufflé,

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%.)

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

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%.)

Location Details

Summer Area: Greece

Winter Area: Greece

Captain: Isidoros Evangelistas
Isidoros is an experienced captain with 30 years of customer service in the Greek tourism industry in his pocket. In 1995 he started working as a day trip skipper doing small excursions in the Cyclades and he slowly worked his way up in the yachting industry. He could gain extensive experience over the years, getting to know the Greek waters, weather, and routes like the back of his hand! Always pleasing his guests, he finds the most beautiful spots to relax, swim, and doing water sports. He is very active, social, open-minded, and responsible. He speaks Greek, Italian, and English and has a basic knowledge of Spanish and French.

Chef: Giorgos Georgakopoulos
Giorgos was born in 1995 in Piraeus. He joined the culinary school in 2014. After his graduation, he has worked as a chef and sous-chef in different hotels, being responsible for preparing all-day menus as well as for the provision and supply management. One summer he has worked on the island of Antiparos where he got the idea of trying his luck in the yachting industry. He is young and excited to be part of a unique experience as a chef onboard a catamaran cruising Greek waters. He is reliable, creative, adaptable, and hard-working in his job and speaks Greek and English.

Steward/ Deckhand: Vasilis Papoutsoglou
Vasilis was born in 1993 and is from Keratsini, Greece – just outside of Athens. He holds a Bachelor Degree in Shipping from Peireus College. For Vasilis, his life has been dedicated to sailing. At the age of 7, he began sailing and by 12 was a member of the Greek National Sailing Team.

A Member of the Pro Olympic Team for Tokyo 2021, he holds a silver medal in a World Championship and both gold and copper from the European Championships. From 2013-2017, he was the tactician for Melx II- Synergia 40 offshore racing team. When he wasn’t racing, he worked as a sailing instructor for training camps in Portugal, Germany, and Israel. He has for the last several years worked as a deckhand on a private yacht. With all of his sailing knowledge, he joins Sea Energy V and is excited to instill his passion for sailing to his guests- helping to create an incredible charter experience in beautiful Greece.

Languages: Greek, English, and French (fluent)

Title Name Nation Born Languages
Captain Isidoros Evangelistas Greek 1969 English, Greek, Italian, moderate Spanish, and French
Crew Giorgos Georgakopoulos Greek

Captain

Isidoros Evangelistas

Deckhand/ Stew

Vasilis Papoutsoglou

Chef

Giorgos Georgakopoulos

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Water Maker 47.52 gallons/h 50H
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 50
Pax 10
Cabins 5
Year Built 2017
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy T/T Highfield 380 Deluxe Yamaha
Dinghy Hp 40
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board Yes
2 Man Kayak Yes
Games Beach Yes
Fishing Gear Yes
Other Toys Towables

Breakfast

Fresh juices from seasonal fruits, rich and flavorful smoothies, all shorts of egg styles and dishes, avocado smash, big variety of fresh-baked cakes and muffins, handmade jams and pies, milk and cereal, Greek yogurt, pancakes and crepes, fruits.

 

Day 1

Lunch

Fresh crunchy green salad with strips of zucchini and carrots with a vibrant honey and lemon dressing.

Fried cheese coated with almonds and served with a red pepper jam.

Local pork neck cooked in beer and honey with oregano and rice.

Dinner

Spicy rocket with parmesan and sundried tomatoes, dressed with balsamic vinegar.

Octopus cooked in red wine molasse and herbs served with fava and prosciutto chips.

 

Day 2

Lunch

The iconic Greek salad, cucumbers, tomatoes, local olives, and capers, topped with feta cheese.

Fried okra with a Greek salsa style veggie.

Traditional mousaka.

Dinner

Watermelon salad with green tea, cucumber sorbet.

Kadaifi filo and cream cheese rolls with strawberry sauce.

Homemade mushroom ravioli with black truffle.

 

 

Day 3

Lunch

Green salad with yogurt dressing and peach.

Fish raw salad with grilled bread.

Orzo with shrimps and tomato sauce.

 Dinner

Burrata cheese with marinated beetroot and nuts.

Sautéed mushrooms with balsam vinegar and local oregano.

Fish balls cooked in fish broth and served with egg-lemon sauce.

 

Day 4

Lunch

Mellon and feta cheese salad

Roasted potatoes.

Stuffed vegetables with rice, vegetables, and lots of fresh herbs.

Dinner

Mexican night!

Fresh made tacos, seafood, and meat.

Homemade salsa Roja and nachos.

 

Day 5

Lunch

Lentil salad with carrots, fresh herbs, and orange.

Peas and bacon tart.

Veal stew slow-cooked in tomato sauce with rice.

Dinner

Green salad with oranges graviera cheese and cured meat.

Red mullet ceviche.

Sauteed seabass with zucchini puree.

 

Day 6

Lunch

Cucumber and dill lemony green salad.

Roasted baby potatoes with a mustard sauce.

Slow-cooked lamb leg with rosemary and white wine.

Dinner

Italian night with risotto and handmade pizza.

Day 7

Lunch

Handmade naan bread served with hummus.

Chicken thighs roasted with coconut milk and curry.

Dinner

Baby spinach salad with figs and lime dressing.

Spicy shrimps with avocado and kadaifi filo.

Pasta with soft octopus cooked in red wine and tomato sauce

 

Desserts

Walnut pie, pavlova, lemon tart, vanilla cake with ice cream, brownies with caramel, rice pudding, profiterole, milfeuge, chocolate and coconut mousse, apple pie, Greek traditional pastries, black forest cake, banana and caramel tart, cheesecake, burned cheesecake, soufflé,

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.