Ed Hamilton & Co.

SUMMER STAR

  • Guests 10
  • Cabins 6
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

10 Guests in 5 Double & 1 twin cabin, all air-conditioned with en-suite facilities.

Sample Menu

BREAKFAST

Coffee
, Tea
Fresh cold pressed juice
Milk, whole and lactose free
Greek Yogurt
Different types of cereals
All type of eggs
Pancakes
Fresh made breads and cakes
Viennoiseries
Toast
Fruit or Chocolate cake
Greek Cheese & cold cut platter
Honey and homemade jams and
marmalades

SALADS 
Tomato with buffalo mozzarella and pesto sauce Zucchini and carrot salad with melon and crispy prosciutto Green salad with orange and fennel Salad with greens and fresh vegetables with shrimps and mustard-lemon dressing Caprese with grilled peppers and grilled manouri cheese Lettuce, carrot, dried raisins and lemon sause Greek Salad with grilled feta with chili flakes

APPETIZERS
Grilled shrimps with lemon sauce
Selection of Greek marinated fishes
served with roasted bread and
homemade deeps
Grilled octopus with fava
Smoked salmon rolls with ricotta, dill
and lemon zest
Grilled Tomato Bruschetta with
parmesan and feta
Grilled goat cheese with honey
and nuts
Sautéed zucchini with mint and
Greek yogurt s au c e
Eggp lants with garlic and tomato
sauce
Spinach and feta cheese
traditional pie
Steamed mussels with white wine
and fresh dill

MAIN DISHES
Roasted Cod fillet with fresh vegetables and aromatic rice Tenderloin with mushrooms and cream Grilled Sea Bass fillet with herbs served asparagus Shrimp pasta Risotto with mushrooms and chicken fillet with pesto Sause Stuffed Grilled Salmon with sautéed spinach and herbs Roasted lamp with vegetables Roast beef with vegetables and tomato sauce with mashed potatoes and grilled zucchini Stuffed vegetables with rice and calamari Pasta with peas, pesto Sause and smoked pork ‘’apaki’’

DESSERTS
Mascarpone cream with fresh
strawberries
Homemade Baklava
Cheese and fruits
Cheesecake with white chocolate,
caramelized almonds and grilled
nectarine and vanilla Sause
Tiramisu
Pasta flora with homemade apricot jam
Concord chocolate cake
Pana Co tta with pistachios and white
chocolate
Lemon pie
Chocolate mousse

Additional Rate Information

July/August : 18000 EUR per week
June/September: 16000EUR per week
Low Season: 12900 EUR per week
Plus : VAT 12% and expenses

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Athens, Greece, but can be relocated in other Greek islands upon request

Additional Rate Information

July/August : 18000 EUR per week
June/September: 16000EUR per week
Low Season: 12900 EUR per week
Plus : VAT 12% and expenses

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Athens, Greece, but can be relocated in other Greek islands upon request

CAPTAIN: Yiannis Atmatzidis
Yiannis is a skilled sailor and at ease with all aspects of yacht maintenance and care. He also has good engineering and technical skills and am able to trouble shoot most problems. You will find him very professional and friendly in manner and always willing to lend a hand. He is an excellent skipper and a very good team leader. He is enthusiastic, dedicated, capable and very patient with the customers.
He has an experience of 15 years in yachting and 10 years in yachts maintenance! He speaks English and Greek.

Cook/Hostess Anna Kavoura Michopoulou
Despite of her young age, Anna has a great experience of 8 years on board commercial catamarans as a Hostess/Cook professionally interact with guests, providing excellent service in every aspect of their on-board experience. Anna has a knowledge of expert housekeeping and laundry protocols, fine dining and wine service as well as inventory management, skilled organization, administration and above all discretion She holds a Bachelor of Maritime Studies but her love for her job make her always upgrading her skills in cooking and making pastry which is her real passion. Guests are always surprised by her pastry creations! Anna has excellent communication skills, attention to detail and high desire for continuous learning. She can communicate in English, French and Greek

Title Name Nation Born Languages
Captain Yiannis Atmatzidis Greek 0 English, Greek
Crew Anna Kavoura Michopoulou Greek

Captain

Yiannis Atmatzidis

Ammenities

Ac Full
Water Maker Yes
Ice Maker Yes

Electronics

Ipod Yes

General

Length 52
Pax 10
Cabins 6
Year Built 2019
Cruise Speed 9

Leisure

Dinghy Honda RIB 40HP
Dinghy Hp 40
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Other Toys Sup, fishing gear

10 Guests in 5 Double & 1 twin cabin, all air-conditioned with en-suite facilities.

BREAKFAST

Coffee
, Tea
Fresh cold pressed juice
Milk, whole and lactose free
Greek Yogurt
Different types of cereals
All type of eggs
Pancakes
Fresh made breads and cakes
Viennoiseries
Toast
Fruit or Chocolate cake
Greek Cheese & cold cut platter
Honey and homemade jams and
marmalades

SALADS 
Tomato with buffalo mozzarella and pesto sauce Zucchini and carrot salad with melon and crispy prosciutto Green salad with orange and fennel Salad with greens and fresh vegetables with shrimps and mustard-lemon dressing Caprese with grilled peppers and grilled manouri cheese Lettuce, carrot, dried raisins and lemon sause Greek Salad with grilled feta with chili flakes

APPETIZERS
Grilled shrimps with lemon sauce
Selection of Greek marinated fishes
served with roasted bread and
homemade deeps
Grilled octopus with fava
Smoked salmon rolls with ricotta, dill
and lemon zest
Grilled Tomato Bruschetta with
parmesan and feta
Grilled goat cheese with honey
and nuts
Sautéed zucchini with mint and
Greek yogurt s au c e
Eggp lants with garlic and tomato
sauce
Spinach and feta cheese
traditional pie
Steamed mussels with white wine
and fresh dill

MAIN DISHES
Roasted Cod fillet with fresh vegetables and aromatic rice Tenderloin with mushrooms and cream Grilled Sea Bass fillet with herbs served asparagus Shrimp pasta Risotto with mushrooms and chicken fillet with pesto Sause Stuffed Grilled Salmon with sautéed spinach and herbs Roasted lamp with vegetables Roast beef with vegetables and tomato sauce with mashed potatoes and grilled zucchini Stuffed vegetables with rice and calamari Pasta with peas, pesto Sause and smoked pork ‘’apaki’’

DESSERTS
Mascarpone cream with fresh
strawberries
Homemade Baklava
Cheese and fruits
Cheesecake with white chocolate,
caramelized almonds and grilled
nectarine and vanilla Sause
Tiramisu
Pasta flora with homemade apricot jam
Concord chocolate cake
Pana Co tta with pistachios and white
chocolate
Lemon pie
Chocolate mousse

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.