- Guests 10
- Cabins 5
- Model Cat
- Year Built 2015
Charter Rates Per Week
|July & August||Plus Expenses||€30,500/week|
|June & September||Plus Expenses||€27,500/week|
|October to May||Plus Expenses||€22,000/week|
Additional Rate Information
High Season: EURO 30.500 per week (July – August)
Mid Season: EURO 27.500 per week (June & September)
Low Season: EURO 22.000 per week (October – May)
Plus all expenses (V.A.T. 13% & APA 20%.)
WiFi 100EUR unlimited use
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Summer Area: Greece
Winter Area: Greece
Location Details: Based in Marina Alimos, Athens.
Captain: Theodore Giannisis
Captain Theo was born in 1974 in Greece on beautiful Andros Island. At a very young age, he joined the Nautical Club of Andros and started sailing with Optimists, 420s, and Lasers- soon progressing to offshore sailing yachts.
Theo began his sailing career in 2005 as the first mate on the gaff-rigged schooner, S/Y AELLO. He went on to complete his RYA/ MCA Yacht Master Offshore with commercial endorsement, STCW 95 Safety, and his Greek Powerboat License. He is continually working to improve his knowledge and skills of sailing and the technical and mechanical aspects of yachting.
Over the years, he has sailed many miles, sharing experiences with his guests and providing them with first-class service. Theo is a 100% sailor and is a wonderful entertainer. He welcomes guests as family and loves to have them experience life in Greece on the sea.
When he is not on the water, he is in it- he has his Padi Open Sea diver certifications. As well, he loves spending time with his family, hiking, music, and enjoying the incredible nature found in Greece.
Languages: Greek and English
Chef: George Kazatzis
George is DELTA’S head of the culinary arts department.
He was born in Toronto Canada and studied culinary management at Georgian College Canada. Was the president of the junior Chef Club of Georgian College.
He started his career at the Ossawippi Express fine dining restaurant. Has also attended a number of seminars such as enology, bartending, HACCP applying, and Sous Vide technics.
Has also instructed a number of seminars such as fish filleting, and modern Greek cuisine. Also managed as a chef, kitchens around the city of Athens.
Deckhand/ Steward: TBA
|Captain||Thodoris Giannisis||Greek||1974||Greek, English|
Cabins: 5 double cabins / Heads: 5 electric private heads
• Sleeps 10 guests in 5 spacious
• Crew enjoy their own
separate cabins & heads
Selection of Coffee (Filter, Greek, Espresso), Juice & Tea
Milk (Almond, Oat, Soy)
Greek Yogurt with honey
Cold Cuts and Cheese Platters
Morning Baked Cakes
Sweet and Savory Greek pies
Seasonal Fruit Platters
Ntakos(Traditional Cretan Rusk with Chopped Tomato and Feta Salad)
Greek CaesarSaladwith Apakiand Garlic-Yogurt Sauce
Tabbouleh Salad with Cracked Wheat, Parsley, Mint, Tomato, and Olive Oil
Garden Saladwith Mixed Greens and Seasonal Veggies topped with Balsamic Vinaigrette
Green Saladwith Shrimps toped with a Honey-Dill Dressing
Filo Wrapped Feta Dip-Fried and topped with Grape Sweet Preserve
TzatzikiDip with Cucumber and Ouzo
Fava Puree with Caramelized Onions
Greek Saganaki Dip-Fried cheese with Cognac-Sesame Sauce
Sauté Squid and Octopus with Dried Tomato Pesto
Ceviche With Citrus & Ouzo Vinaigrette
Braised Beefwith Sweet Red Wine Sauce served with Mushroomsand Sweet Potatoes smashed
Rib Eyewith Peppercorn Sauce, Baby Potatoes, and Asparagus
Lamp Fricassee with Seasonal Greens and Lemon-Dill Sauce
Gyro Trilogy (Chicken, Lamp & Pork) with Deep-Fried Vegetables and Hand-made Pitta Bread
Greek GiouvetsiBeef with Tomato Sauce and Orzo, cooked in a clay pot
ImamEggplants with Onion, Herbs, and Tomato Sauce topped with Feta
Prawn Pastawith Ouzo and Tomato Sauce
Sauté Salmon with Dill Cream Sauce, served with Beetroots
Sea Bass with Sauté Mixed Greens with Lemon-Dill Sauce
Sea Bass with steamed Baby Vegetables and a Lemon-Lime Sauce
BriamGreek style Ratatouille
Loukoumades(Deep-Fried Dough) with Honey
Greek Yogurt with Honey, Traditional Greek Sweets, and Walnuts
Mosaico (Chocolate Salami)
Pannacotta With Coffee Sauce
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.