Ed Hamilton & Co.

STEPHANIE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

ACCOMMODATES UP TO 8 GUESTS IN 1 MASTER CABIN AND 3 DOUBLE.

Sample Menu

The following menu is created with respect and faith to the Mediterranean
products. Most components of the dishes are coming from small local
producers. Sometimes, their flavors blend with products coming from
other regional cuisines, to offer the finest of what our lands have to offer.

Breakfast
Juices, Tea, Herbal Blends, Quality Coffees
Finest selection of local cheeses and cold cuts platters
(Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese
Local bacon, pastrami, mortadella, smoked ham, turkey, salami)
Fresh fruit salads
Dried fruit and nuts
Cereal, muesli, homemade granola
Milk, plant-based beverages
Greek Yoghurt from local small producers
Variety of jams and indigenous wild honey
Butter, nut-butters, Cocoa Spread
Tahini, Hazelnut, Almond, Peanut butter
Greek Yoghurt Parfaits
Chia puddings, Overnight Oats
Smoothies
Eggs
(Fried, boiled, scrambled,poached, omellets)
Eggs Daily Specials
(One different special egg dish every morning)
Pastry Daily Specials
(Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies,
Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars)

Day 1
Lunch
Zucchini blossoms Tempura
Tzatziki dip

Cherry tomatoes & Nectarine
Greek Coppa, Burrata, basil

Pasta al pomodoro y basilico
Roasted pomodori, sun-dried tomato, basil, pine nut confit

Dinner
Pumpkin velouté
Ginger, coconut, nutmeg

Cabbage Slaw
Celery, peppers, green apple, raisins, walnuts, mint dressing

Iberico Pork Presa
Cauliflower and white chocolate espuma, grilled peaches, chimichurri

Vanilla Namelaka
strawberry consommé, pink peppercorn, white chocolate soil

Day 2
Lunch
Bonito Crudo
Cucumber water, grapefruit, fennel

Baby Greens and figs
Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette

Grilled Seabream fillet
Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce

Dinner
Beef tartare
Bone marrow, soy cured egg yolks, berries, pickled mustard seeds

Rocket and Strawberries
Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette

Moussakas
Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato

Crème Brulée
Essence of salep

Day 3
Lunch
Savory Cannoli
Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney

Baby Spinach
Cucumber, pickled onion, dill, yoghurt sauce

Beetroot Risotto
Greek Chevre goat cheese, walnut crumble, mint oil

Dinner
Feta Phyllo
Fried feta cheese in a pastry pouch, peach, sesame, honey

Fennel Radicchio
Orange, radish, dill, mandarin vinaigrette

Tender Chicken Fillet, Herby crust
King oyster, charred carrots, hazelnut velouté

Pistachio Sponge Cake
Berry gelato, limoncello gel

Day 4
Lunch
“Taramas” fish roe mousse
“Avgotaraho” fish roe from Messolongi, preserved cumquat
Served with homemade sourdough bread

Charred wild greens
tomato, lemon sauce

Sweet and sour grilled Octopus
Fava beans puree, saCron, fried caper leaves, caramelized pearl onion

Dinner
Crispy Eggplant ball
Stracciatella di buCala, tomato salsa, mint

Mustard Leaves and grapes
“Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls

Fresh Ravioli
Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe

Bourbon Cremeux, Grilled peaches
Caramelized hazelnut , thyme

Day 5
Lunch
Octopus carpaccio
Aioli, fried caper, “Kalamata” olives, rocket

Cretan “Dakos” salad
Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese

Crispy Fried Cod
Potato and garlic espuma, beetroot rose

Dinner
Celeriac Steak
Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene

Grilled Green Beans
Crispy lemon, almonds, dill, chili, yoghurt sauce

Grilled Lamb Ribs
Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander

Lemon Cream
Almond shortbread, meringue, rosewater

Day 6
Lunch
Steamed Saffron Mussels
Coconut, lemongrass

Grilled lettuce hearts
“Kopanisti” Mykonian cheese, anchovies, crumbs

Grouper Wine Leave Roulade
Charred leaks, dill, “Avgolemono” lemon magic sauce

Dinner
Special Greek Family Night

“Bougiourdi”
Spicy baked feta, tomato confit, pepper chutney, herbs

Greek Salad
Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives

Super spiced Chicken Skewer
Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw
Fermented Potato Fries

Greek Yoghurt Ice Cream
Whipped honey, caramelized walnuts

Day 7
Lunch
Mackerel gravlax
Granny smith, pickled shallots, radish, almond cream

Beetroot carpaccio
Raspberry sorbet, pistachio, mint

Seafood Pasta
Shrimp tartare, clams, earl grey bisque, chives

Dinner
Wagyu Tataki
Soy, dashi, truffle

Watermelon and grilled tomatoes
Verbena, feta cream, balsamic vinaigrette

Slow cooked Beef Cheeks
Artichoke espuma, asparagus, gremolata

Smash Pavlova
Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome

Additional Rate Information

High Season (July – August): euro 42.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June – September): euro 40.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%)

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week

July & August Plus Expenses €42,500/week
June & September Plus Expenses €40,000/week
October to May Plus Expenses €35,500/week

Additional Rate Information

High Season (July – August): euro 42.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June – September): euro 40.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%)

Location Details

Summer Area: Greece

Winter Area: Greece

Captain – Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus

Chef – Nina Dania
Born and raised by the sea, I have spent most of my life on board. Racing with dinghy boats since the age of seven and throughout my childhood created a sailing passion that led me into working on sailing yachts in my early adulthood. That was when all my cooking passion found its way to flourish and since then I have been elevating my knowledge and skills. My motivation is to create culinary experiences that highlight the best of the local ingredients and regional cuisine so as to cultivate the connection of destinations and people. The environment of life onboard gives me a constant stimulation to create.
Education: Yachts and Villas Culinary Course, STCW Basic Training, AIDA I Freediver Qualification, RYA Powerboat II, Coastal Sailing Diploma

Deckhand – Christos Argyriou
Greetings to everyone who is in pursuit of exploring Greece’s seawaters , i am Christos a 27 year old seafarer working as sailor with a lot of experience in the yachting industry. My aim is to fully show to people visiting Greece the unique gems of this country as far as also providing 100% of my effort towards them having a lifetime experience with their accommodation while being onboard!

Stewardess – Aggeliki Tziata
I am a seasoned catamaran stewardess with extensive experience in the hospitality and marine sectors. I have worked on various sailboats and catamarans throughout Greece, excelling in deckhand responsibilities, client services, and culinary preparation. As a South African-born Greek and spending countless hours as a child in the sea, I’ve developed a profound love and respect for the marine environment, which enhances my dedication to creating a harmonious and enjoyable onboard experience. I hold both my offshore sailing and advanced scuba diving certifications, further deepening my connection to the sea. I am committed to delivering outstanding service, ensuring every guest has a seamless and luxurious journey. Fluent in English, Greek, and proficient in German, I am adept at catering to an international clientele, making each voyage both enjoyable and memorable.

Title Name Nation Born Languages
Captain Grigoris Stronis Greek 1997 Greek (native), English (fluent), German
Crew Nina Dania Greek

Captain

GRIGORIS STRONIS

Chef

NINA DANIA

Deckhand

CHRISTOS ARGYRIOU

Stewardess

AGGELIKI TZIATA

Accomodation

Electric Heads 4

Amenities

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

Electronics

Ipod Yes

General

Length 67 ft
Pax 8
Cabins 4
Year Built 2024
Cruise Speed 9
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Highfield 460
Dinghy Hp Yamaha 70hp
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Float Mats No
Fishing Gear No

Other Specs

King 1
Queen 3
Pref Pickup Athens
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Books Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Water Capacity 303.6 gallons
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Green Other Lithium batteries with solar panels - no generator is required at night to run the A/C
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night Yes
Other Toys Dinghy with 70 HP

Water Skis Adult & Kids

Kneeboard

Snorkel Gear

Tube

2 x SUPs

2 x Seabob

Infinity Pool inflatable Sea Pool

Infinity Island Inflatable Dock

Airstream Towable 3P

8 x Connelly Party Cove Noodle DeLuxe

WAKEBOARD (ADULTS)

ACCOMMODATES UP TO 8 GUESTS IN 1 MASTER CABIN AND 3 DOUBLE.

The following menu is created with respect and faith to the Mediterranean
products. Most components of the dishes are coming from small local
producers. Sometimes, their flavors blend with products coming from
other regional cuisines, to offer the finest of what our lands have to offer.

Breakfast
Juices, Tea, Herbal Blends, Quality Coffees
Finest selection of local cheeses and cold cuts platters
(Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese
Local bacon, pastrami, mortadella, smoked ham, turkey, salami)
Fresh fruit salads
Dried fruit and nuts
Cereal, muesli, homemade granola
Milk, plant-based beverages
Greek Yoghurt from local small producers
Variety of jams and indigenous wild honey
Butter, nut-butters, Cocoa Spread
Tahini, Hazelnut, Almond, Peanut butter
Greek Yoghurt Parfaits
Chia puddings, Overnight Oats
Smoothies
Eggs
(Fried, boiled, scrambled,poached, omellets)
Eggs Daily Specials
(One different special egg dish every morning)
Pastry Daily Specials
(Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies,
Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars)

Day 1
Lunch
Zucchini blossoms Tempura
Tzatziki dip

Cherry tomatoes & Nectarine
Greek Coppa, Burrata, basil

Pasta al pomodoro y basilico
Roasted pomodori, sun-dried tomato, basil, pine nut confit

Dinner
Pumpkin velouté
Ginger, coconut, nutmeg

Cabbage Slaw
Celery, peppers, green apple, raisins, walnuts, mint dressing

Iberico Pork Presa
Cauliflower and white chocolate espuma, grilled peaches, chimichurri

Vanilla Namelaka
strawberry consommé, pink peppercorn, white chocolate soil

Day 2
Lunch
Bonito Crudo
Cucumber water, grapefruit, fennel

Baby Greens and figs
Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette

Grilled Seabream fillet
Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce

Dinner
Beef tartare
Bone marrow, soy cured egg yolks, berries, pickled mustard seeds

Rocket and Strawberries
Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette

Moussakas
Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato

Crème Brulée
Essence of salep

Day 3
Lunch
Savory Cannoli
Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney

Baby Spinach
Cucumber, pickled onion, dill, yoghurt sauce

Beetroot Risotto
Greek Chevre goat cheese, walnut crumble, mint oil

Dinner
Feta Phyllo
Fried feta cheese in a pastry pouch, peach, sesame, honey

Fennel Radicchio
Orange, radish, dill, mandarin vinaigrette

Tender Chicken Fillet, Herby crust
King oyster, charred carrots, hazelnut velouté

Pistachio Sponge Cake
Berry gelato, limoncello gel

Day 4
Lunch
“Taramas” fish roe mousse
“Avgotaraho” fish roe from Messolongi, preserved cumquat
Served with homemade sourdough bread

Charred wild greens
tomato, lemon sauce

Sweet and sour grilled Octopus
Fava beans puree, saCron, fried caper leaves, caramelized pearl onion

Dinner
Crispy Eggplant ball
Stracciatella di buCala, tomato salsa, mint

Mustard Leaves and grapes
“Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls

Fresh Ravioli
Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe

Bourbon Cremeux, Grilled peaches
Caramelized hazelnut , thyme

Day 5
Lunch
Octopus carpaccio
Aioli, fried caper, “Kalamata” olives, rocket

Cretan “Dakos” salad
Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese

Crispy Fried Cod
Potato and garlic espuma, beetroot rose

Dinner
Celeriac Steak
Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene

Grilled Green Beans
Crispy lemon, almonds, dill, chili, yoghurt sauce

Grilled Lamb Ribs
Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander

Lemon Cream
Almond shortbread, meringue, rosewater

Day 6
Lunch
Steamed Saffron Mussels
Coconut, lemongrass

Grilled lettuce hearts
“Kopanisti” Mykonian cheese, anchovies, crumbs

Grouper Wine Leave Roulade
Charred leaks, dill, “Avgolemono” lemon magic sauce

Dinner
Special Greek Family Night

“Bougiourdi”
Spicy baked feta, tomato confit, pepper chutney, herbs

Greek Salad
Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives

Super spiced Chicken Skewer
Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw
Fermented Potato Fries

Greek Yoghurt Ice Cream
Whipped honey, caramelized walnuts

Day 7
Lunch
Mackerel gravlax
Granny smith, pickled shallots, radish, almond cream

Beetroot carpaccio
Raspberry sorbet, pistachio, mint

Seafood Pasta
Shrimp tartare, clams, earl grey bisque, chives

Dinner
Wagyu Tataki
Soy, dashi, truffle

Watermelon and grilled tomatoes
Verbena, feta cream, balsamic vinaigrette

Slow cooked Beef Cheeks
Artichoke espuma, asparagus, gremolata

Smash Pavlova
Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome

Request Info

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