Ed Hamilton & Co.

SKY BLU

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen cabins. All with private facilities. Crew of two in separate cabin

Sample Menu

Breakfast – Brunch

Cold Dishes
Greek yogurt, thyme – fir honey, tahini, praline, home made jam, fresh-dried fruits, granola – musli – oats, platter with seasonal fruits.
Warm Dishes
Oat pancakes, crepes, butter croissant or with chocolate, eggs (fried, poached, boiled, omelet, scrambled), Benedict eggs, avocado toast or simple toast with desired ingredients, toast with scrambled eggs, butter, salmon and chives.
Drink
Coffee, tea, milk, juice, fresh orange juice, smoothies

Day 1

Lunch
Cuttlefish with fresh spinach, onion, garlic, lemon, dill, ouzo and fava beens.

Dinner
Tenderloin or burgers with baby potatoes, rosemary, honey mustard dressing and salad with cabbage – carrot.

Day 2

Lunch
Stuffed eggplants with minced meat, tomato sauce, onion, garlic, fresh herbs, and bessamel. (or Greek moussaka).

Dinner
Barley with mushrooms, onion, garlic, butter, white wine, fresh herbs and grated parmesan.

Day 3

Lunch
Spaghetti with shrimps, tomato sauce, butter, garlic, onion, fresh herbs, ouzo and lettuce salad with dried tomato, beet greens, walnuts and balsamic vinegar.

Dinner
Pork en papillote with grilled vegetables, Greek cheeses, garlic, mushrooms, cherry tomatoes and basmati rice.

Day 4

Lunch
Stuffed zucchini with lemon eggnog, minced meat, rice, onion, carrot, lemon and fresh herbs.

Dinner
Papardelles with salmon fillet, whipping cream, dill and salad with green arugula, cherry tomatoes, parmesan flakes and vinaigrette balsamic.

Day 5

Lunch
Grilled Sea bream with boiled vegetables, Greek greens, potatoes, pumpkins, carrots, broccoli and lemon sauce.

Dinner
Shrimp risotto alla milanese and salad with avocado, lettuce, carrot, pomegranate, dill, and white wine vinaigrette.

Day 6

Lunch
Stuffed vegetables (gemista) with rice, fresh herbs and beens salad with fresh onion, parsley and peppers.

Dinner
Braised chicken with mashed potatoes and tomato sauce.

Day 7

Lunch
Greek cheese pie, Greek salad with tomato, cheese feta, cucumber, green pepper, onion, olives and oregano. (Side dish marinated anchovies).

Dinner
Fresh pasta with tomato sauce, basil and green salad with salmon, cherry tomatoes, beetroot leaves, grated parmesan and lemon vinaigrette.

Desserts
°Strawberry cheesecake
°Chocolate souffle with vanilla ice-cream
°Yogurt with fruit jelly
°Tart with chocolate mousse and strawberries
°Orange pie with vanilla ice cream

Cocktails
Mojito (white rum, fresh lime juice, sugar syrup, carbonated water, mint leaves).
Sex on the beach (vodka, fresh orange juice, cranberry juice, pineapple juice, schnaps peach).
Pornstar Martini (vodka, fresh lime juice, passion fruit juice, vanilla syrup).

P.S  If someone is vegetarian or vegan in the above mentioned, variations can be made.

Additional Rate Information

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Summer Base Port: Athens
Summer Operating Area: Greece
Winter Operating Area: Greece

Alternative embarkation ports – please enquire

Based in Marina Alimos, Alimos

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Summer Base Port: Athens
Summer Operating Area: Greece
Winter Operating Area: Greece

Alternative embarkation ports – please enquire

Based in Marina Alimos, Alimos

Captain: Sotiris Konstas
Sotiris was born in 1987 in Athens, Greece and grew up in Elefsina. With a passion for the sea, he began sailing as a university student in Corfu. He quickly turned to the sport of racing sailboats- over the past 12 years, he has built an extensive racing resume both in Greece and Italy. Sotiris received his licensing from NAOK and holds his Offshore Sailing Certification since 2009. He is currently continuing with his RYA sailing studies and certification.
His racing experience and yacht deliveries led him into the yacht charter profession and for the past 3 years he has been charter captain of various sailing yachts and catamarans throughout Greece. He is excited to welcome guests onboard Sky Blu and show them the gorgeous islands of Greece and the relaxing yachting lifestyle.
In his free time, Sotiris freelances as professional cinematographer and previously worked on filming commercials and fiction films. He loves photography and cinematography, hiking, camping, and -of course- sailing for fun!

Languages: Greek (native), English (fluent), French (basic)

Hostess/Deckhand: Aggeliki Ghata
Aggeliki was born in 1994 in Albania and grew up in Piraeus in Athens. With a love of the sea, she followed her passion to the yachting world and began work as a hostess on motor yachts. In time, she decided that she preferred sailing yachts to motor and started work on catamarans.
Aggeliki is friendly, welcoming, and always working hard to offer her guests the best possible holiday. She loves cooking and preparing dishes as she learned from her grandmother and mother- putting in the same attention and love.
When she is not out sailing, she spends her time swimming, making handmade craft creations, wind surfing, and traveling. As well, she has volunteered in a project for Syrian refugees collecting clothes and food at Piraeus Port.

Languages: Greek (native), Albanian (native), English (fluent)

Title Name Nation Born Languages
Captain Sotiris Konstas Greek 1987 English, Greek, Albanian
Crew Anxhela (Aggeliki) Ghata Greek

Captain

Eleni Dritsa

Cook/Hostess

Maria Gkontinou

Accomodation

Electric Heads 4

Ammenities

Ac Full
Generator Fischer Onan 10 KvA
Water Maker 36.96 gallons/ Hr
Ice Maker No
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 45.11
Pax 8
Cabins 4
Year Built 2018
Cruise Speed 8
Children Allowed Yes

Leisure

Dinghy T/T Mercury 15.09 ft.
Dinghy Hp 15 hp
Stand Up Paddle 1
Gear Snorkel Yes
Tube No
2 Man Kayak No
Fishing Gear No
Other Toys SeaWing II Yamaha
T/T Tender 3.80 15 hp four-stroke
1 x SUP
SeaWing II Yamaha
Snorkeling gear

4 queen cabins. All with private facilities. Crew of two in separate cabin

Breakfast – Brunch

Cold Dishes
Greek yogurt, thyme – fir honey, tahini, praline, home made jam, fresh-dried fruits, granola – musli – oats, platter with seasonal fruits.
Warm Dishes
Oat pancakes, crepes, butter croissant or with chocolate, eggs (fried, poached, boiled, omelet, scrambled), Benedict eggs, avocado toast or simple toast with desired ingredients, toast with scrambled eggs, butter, salmon and chives.
Drink
Coffee, tea, milk, juice, fresh orange juice, smoothies

Day 1

Lunch
Cuttlefish with fresh spinach, onion, garlic, lemon, dill, ouzo and fava beens.

Dinner
Tenderloin or burgers with baby potatoes, rosemary, honey mustard dressing and salad with cabbage – carrot.

Day 2

Lunch
Stuffed eggplants with minced meat, tomato sauce, onion, garlic, fresh herbs, and bessamel. (or Greek moussaka).

Dinner
Barley with mushrooms, onion, garlic, butter, white wine, fresh herbs and grated parmesan.

Day 3

Lunch
Spaghetti with shrimps, tomato sauce, butter, garlic, onion, fresh herbs, ouzo and lettuce salad with dried tomato, beet greens, walnuts and balsamic vinegar.

Dinner
Pork en papillote with grilled vegetables, Greek cheeses, garlic, mushrooms, cherry tomatoes and basmati rice.

Day 4

Lunch
Stuffed zucchini with lemon eggnog, minced meat, rice, onion, carrot, lemon and fresh herbs.

Dinner
Papardelles with salmon fillet, whipping cream, dill and salad with green arugula, cherry tomatoes, parmesan flakes and vinaigrette balsamic.

Day 5

Lunch
Grilled Sea bream with boiled vegetables, Greek greens, potatoes, pumpkins, carrots, broccoli and lemon sauce.

Dinner
Shrimp risotto alla milanese and salad with avocado, lettuce, carrot, pomegranate, dill, and white wine vinaigrette.

Day 6

Lunch
Stuffed vegetables (gemista) with rice, fresh herbs and beens salad with fresh onion, parsley and peppers.

Dinner
Braised chicken with mashed potatoes and tomato sauce.

Day 7

Lunch
Greek cheese pie, Greek salad with tomato, cheese feta, cucumber, green pepper, onion, olives and oregano. (Side dish marinated anchovies).

Dinner
Fresh pasta with tomato sauce, basil and green salad with salmon, cherry tomatoes, beetroot leaves, grated parmesan and lemon vinaigrette.

Desserts
°Strawberry cheesecake
°Chocolate souffle with vanilla ice-cream
°Yogurt with fruit jelly
°Tart with chocolate mousse and strawberries
°Orange pie with vanilla ice cream

Cocktails
Mojito (white rum, fresh lime juice, sugar syrup, carbonated water, mint leaves).
Sex on the beach (vodka, fresh orange juice, cranberry juice, pineapple juice, schnaps peach).
Pornstar Martini (vodka, fresh lime juice, passion fruit juice, vanilla syrup).

P.S  If someone is vegetarian or vegan in the above mentioned, variations can be made.

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.