Ed Hamilton & Co.

SERENISSIMA III

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

One master cabin, one VIP cabin and three queen bed guest cabins all with private facilities

Sample Menu

Breakfast

Fresh Orange Juice
Smoothies
Rusks
Butter, chocolate praline, marmalade, and honey
Butter and chocolate croissants
Cheese and cold cuts
Eggs
Fresh fruits

DAY 1

Lunch

Welcome finger food.

Dinner

Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing
Steamed mussels, garlic, dill, ouzo sauce
Whole fresh fish in salt crust, wild greens, lemon oil sauce
Lemon curd, biscuit, passion fruit

DAY 2

Lunch

Burrata, colorful cherry tomatoes, rocket, basil oil
Tuna tataki, celery, green apple, candied walnuts, yoghurt
Fresh Lemon spaghetti, basil, Aegina pistachio
Fresh fruits

Dinner

Quinoa salad, smoked salmon, cranberries, herbs, yoghurt-apple juice dressing
Seabream ceviche, lime, coriander, chili, coconut milk
Asian-style marinated black cod, cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass saucePineapple pavlova, vanilla ice cream

DAY 3

Lunch

Chicken Caesar’s salad, smoked pancetta, croutons, anchovies dressing
Tomato, feta, fresh herbs tart
Ice cream

Dinner

Salad with mushrooms, baby rocket, baby spinach, “anthotiro” cheese, truffle dressing
Beef tartare, quail egg yolk, parmesan, truffle, potato sticks
Iberico pork, grilled broccoli, romesco sauce, almond flakes
Chocolate namelaka, red fruits, cocoa crumble

DAY 4

Lunch

Black-eyed peas, summer veggies, herbs
Fish egg roe salad
Prawns “saganaki”, feta, tomatoes, herbs
Grilled octopus, fava beans puree, caramelized onions
Baklava with Aegina pistachio

Dinner

Cretan “Dakos” salad, rusk, grated tomato, “xinomizithra” cheese, capers
Seabass carpaccio, shallots, strawberries, bottarga, spicy citrus dressing
Seafood “giouvetsi”, saffron, cherry tomatoes, goat cheese
Tiramisu

DAY 5

Lunch

Greek salad, “feta” cheese, fresh oregano
Prawns’ linguine, bisque sauce
Lemon sorbet

Dinner

Grilled sweetcorn, pomegranate, fresh herbs, jalapeno dressing
Tuna tartare, avocado, wasabi dressing, fried shallots
Dover sole, sauteed spinach, fried capers, garlic-soy-brown butter sauce
Banoffee

DAY 6

Lunch

Green salad, “talagani” cheese, cashews, croutons, balsamic vinegar dressing
“Feta” cheese
Traditional “Gemista” (stuffed tomatoes and bell peppers)
Traditional spoon sweet

Dinner

Colorful beetroots, pistachio, yoghurt, green apple
Scallops’ tartare, mango, passion fruit, bell peppers, citrus dressing
Red mullet, prawns’ ravioli, espresso sauce
Pistachio panacota.

DAY 7

Lunch

Beluga lentil salad, fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing
Grilled sardines, tomato-capers dressing
Black pasta, tuna, olives, capers, tomato
Fresh fruits

Dinner

Baby rocket, prosciutto, parmesan, balsamic vinegar dressing
Spring rolls, chorizo, cream cheese, sweet chili sauce
Risotto, butternut squash, beef short ribs, demi-glace
Apple crumble, vanilla ice cream

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

High Season: EURO 90000 per week (June 15th – Sept 15th)
Mid Season: EURO 80000 per week (May 1st – June 14th and Sept 16th – Oct 31st)
Low Season: EURO 70000 per week (rest months)
Plus all expenses (V.A.T. 13% & APA 20%)
VAT 6,5% till end of 2024

 

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week

June 15 - September 15 Plus Expenses €90,000/week
May 1 - June 14 & September 16 - October 31 Plus Expenses €80,000/week
November through April Plus Expenses €70,000/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

High Season: EURO 90000 per week (June 15th – Sept 15th)
Mid Season: EURO 80000 per week (May 1st – June 14th and Sept 16th – Oct 31st)
Low Season: EURO 70000 per week (rest months)
Plus all expenses (V.A.T. 13% & APA 20%)
VAT 6,5% till end of 2024

 

Location Details

Summer Area: Greece

Winter Area: Greece

Captain: George Mourmouris

Captain George is driven by an unwavering passion for the sea, having sailed since the age of twelve and explored nearly every corner of the planet. A true seaman at heart, he finds his greatest joy on the deep blue waters. Holding RYA Ocean Master licenses for both power and sailing yachts, along with certification as a divemaster, George possesses a wealth of knowledge and extensive experience in both the Mediterranean and the Caribbean.

With over 20 years of professional yachting experience, Captain George combines a professional attitude with a meticulous eye for detail. His leadership style is relaxed, contributing to a positive atmosphere on board and ensuring an exceptional experience for guests. He places a strong emphasis on sailing whenever possible, fostering a friendly and laid-back environment.

Known for his professionalism and responsibility, Georges has a talent for making clients feel right at home. Beyond the sea, he indulges in his interests, which include yoga, photography, music, and travel.George is not just a captain; he’s a seasoned mariner dedicated to delivering outstanding and memorable experiences on every voyage.

Previous Yachts: Number One, Kimata

Chef: Michalis Englezilis

Born in 1992 into a family with a deep appreciation for food, Michalis’ culinary journey began at an early age, fueled by the inspiration to become a chef. In 2012, he graduated from Le Monde – Culinary Arts in Athens, setting the foundation for a career devoted to the art of gastronomy. Opting to refine his skills, Michalis embarked on an early career collaborating with seasoned chefs in luxury restaurants, amassing over seven years of valuable professional experience in the culinary realm.
Specializing in gourmet creations influenced by Greek and Italian cuisines, Michalis’ culinary prowess evolved through roles at distinguished establishments such as Franzesca Bistro and Blue Cuisine in Greece, as well as The Arts Club London in the United Kingdom. Driven by a desire to merge his love for cooking with the allure of the sea, Michalis transitioned to the yachting industry several years ago, where he has not only thrived but consistently exceeded the high expectations of his discerning guests.
Michalis is characterized by his infectious optimism and unwavering commitment to satisfying every guest request. Beyond the kitchen, he finds joy in diverse pursuits, including reading, travel, and indulging his passion for basketball.
Fluent in both Greek and English, Michalis brings not only culinary excellence but also effective communication skills to enhance the overall experience for those on board.

Previous Yacht: Serenissima

Chief Stew: TBA

Stew: TBA

Deckhand: Sakis Tsopelakos

Sakis was born in Athens in 1981. He graduated as a Cook from the National School of Tourism, and he worked in customer service as a sous chef for several years. Sakis used to be a water ski athlete and now he is a Water Ski instructor. He holds also an Open Sea Sailing Certificate along with his motor boat license. He is a highly active person who enjoys water sports, yoga, and swimming. Sakis is eager to help and offers incredible service to the guests making their charter trip an unforgettable experience!

Previous Yacht: Pixie

Title Name Nation Born Languages
Captain George Mourmouris Greek 1974 Greek, English
Crew Michalis Englezilis Greek

Captain

George Mourmouris

Chef

Michalis Englezilis

Deckhand

Sakis Tsopelakos

Amenities

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

Electronics

Ipod Yes

General

Length 80 ft
Pax 10
Cabins 5
Year Built 2024
Cruise Speed 10

Leisure

Dinghy 5.20
Dinghy Hp 230
Adult W Skis 1
Jet Skis 1
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board 1
1 Man Kayak 2
Fishing Gear Yes

Other Specs

size Feet 80.00 Ft
Beam 36.4
Draft 6.9
King 2
Queen 3
Gym No
Pref Pickup ATHENS
Other Pickup Please request
Builder Fountaine Pajot
Vcr Dvd Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Kids Skis 1
Sea Bob Yes
Sea Scooter No
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Movie projector
Nintendo switch
Barbecue
Two wet bars (fore deck and fly bridge)
Jacuzzi on foredeck
Two side cockpits with opening wings
A Beach Club that’s 100% overlooking the sea to make the most of the anchorages
Filtration system for drinking water (mineral & sparkling water) - Part of Green Initiative
Communicate Wi-Fi
Printer
Laptop
Other Toys Tender 520 w/ 230HP
Seabobs (2)
Seawings
(4)
Kayak (2)

SUP (2)

Audi E-foil (1)

Jetski (1)
Wakeboard (1)
Monoski adult
(1)
Waterski children (1)
Inflatable donut

Fishing Gear
Snorkeling Gear

Life Jackets (adults & kids)



All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

One master cabin, one VIP cabin and three queen bed guest cabins all with private facilities

Breakfast

Fresh Orange Juice
Smoothies
Rusks
Butter, chocolate praline, marmalade, and honey
Butter and chocolate croissants
Cheese and cold cuts
Eggs
Fresh fruits

DAY 1

Lunch

Welcome finger food.

Dinner

Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing
Steamed mussels, garlic, dill, ouzo sauce
Whole fresh fish in salt crust, wild greens, lemon oil sauce
Lemon curd, biscuit, passion fruit

DAY 2

Lunch

Burrata, colorful cherry tomatoes, rocket, basil oil
Tuna tataki, celery, green apple, candied walnuts, yoghurt
Fresh Lemon spaghetti, basil, Aegina pistachio
Fresh fruits

Dinner

Quinoa salad, smoked salmon, cranberries, herbs, yoghurt-apple juice dressing
Seabream ceviche, lime, coriander, chili, coconut milk
Asian-style marinated black cod, cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass saucePineapple pavlova, vanilla ice cream

DAY 3

Lunch

Chicken Caesar’s salad, smoked pancetta, croutons, anchovies dressing
Tomato, feta, fresh herbs tart
Ice cream

Dinner

Salad with mushrooms, baby rocket, baby spinach, “anthotiro” cheese, truffle dressing
Beef tartare, quail egg yolk, parmesan, truffle, potato sticks
Iberico pork, grilled broccoli, romesco sauce, almond flakes
Chocolate namelaka, red fruits, cocoa crumble

DAY 4

Lunch

Black-eyed peas, summer veggies, herbs
Fish egg roe salad
Prawns “saganaki”, feta, tomatoes, herbs
Grilled octopus, fava beans puree, caramelized onions
Baklava with Aegina pistachio

Dinner

Cretan “Dakos” salad, rusk, grated tomato, “xinomizithra” cheese, capers
Seabass carpaccio, shallots, strawberries, bottarga, spicy citrus dressing
Seafood “giouvetsi”, saffron, cherry tomatoes, goat cheese
Tiramisu

DAY 5

Lunch

Greek salad, “feta” cheese, fresh oregano
Prawns’ linguine, bisque sauce
Lemon sorbet

Dinner

Grilled sweetcorn, pomegranate, fresh herbs, jalapeno dressing
Tuna tartare, avocado, wasabi dressing, fried shallots
Dover sole, sauteed spinach, fried capers, garlic-soy-brown butter sauce
Banoffee

DAY 6

Lunch

Green salad, “talagani” cheese, cashews, croutons, balsamic vinegar dressing
“Feta” cheese
Traditional “Gemista” (stuffed tomatoes and bell peppers)
Traditional spoon sweet

Dinner

Colorful beetroots, pistachio, yoghurt, green apple
Scallops’ tartare, mango, passion fruit, bell peppers, citrus dressing
Red mullet, prawns’ ravioli, espresso sauce
Pistachio panacota.

DAY 7

Lunch

Beluga lentil salad, fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing
Grilled sardines, tomato-capers dressing
Black pasta, tuna, olives, capers, tomato
Fresh fruits

Dinner

Baby rocket, prosciutto, parmesan, balsamic vinegar dressing
Spring rolls, chorizo, cream cheese, sweet chili sauce
Risotto, butternut squash, beef short ribs, demi-glace
Apple crumble, vanilla ice cream

Request Info

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.