Ed Hamilton & Co.

SUNMOON

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

ONE MASTER CABIN WITH DIRECT ACCESS TO JACUZZI ON FOR – 40″ TV in owner’s cabin
4 QUEEN BED guest cabins
Hairdryers in cabins
Guest amenities (shampoo, conditioner, body lotion and body wash)

Sample Menu

Monday

Breakfast

Cayana with smoked pepper, goat and sheep cheese from Olympus and basil oil

Snack

Brioche with fig marmalade, fresh salad, smoked bacon and goat cheese

Lunch

pastichada

Elassona beef with honey and Nemea wine or stuffed vegetables with egg & lemon and seasonal salad

Dinner

homemade taramas

Salad

with wild seasonal horta

Lunch

tuna fillet with fish jus, pea purée and charred artichoke or beet fillet

with vegetable jus, pea purée and charred artichoke

Drink

virgin cocktails with cucumber and lime

Dessert

deconstructed kataifi with vanilla and  sake

Tuesday

Breakfast

frutalia

frutalia omelette from Andros with sausage with leek

Snack

hortopita with seasonal horta

Lunch

chickpea stew with marinated anchovy

Dinner

leafy greens with cranberry, walnut, pear and apple cider vinegar dressing

carpaccio with fresh fish of the day

orzo with octopus or trahanoto with xynomyzithra

Dessert

melitini from Santorini with cucumber sorbet and mint

Wednesday

Breakfast

scrambled eggs

with fig, cherry tomato confit and pistachio from Aegina

Snack

cheese and cold cuts platter

Lunch

macarounes from Karpathos

Dinner

shrimp with garlic confit athenian salad

risotto with wild horta &

calamari or vegan fricassee with morchella mushrooms

Drink

wild horta tea

Dessert

mandolato nougat with pistachio sorbet

 Thursday

citrus cake

porridge with caramelized or non caramelized fruit

Snack

avocado toast

Lunch

seafood and shellfish plateau

wheat salad

with tomato, cucumber and pickled onion

Dinner

fava with echalot pickle

Salad

with cherry tomatoes, goat cheese and caviar

pork braise with tahini purée or artichoke braisée

with tahini  purée

Dessert

handmade pasteli with lemon sorbet and salted caramel

 Friday

Breakfast

poke bowl

Snack

power smoothie with almond milk, apple, banana, honey and tahini

Lunch

Kerkyrean bourdeto

Dinner

grilled vegetables

Salad

with fennel and baby gem

Lunch

risotto with wild mushrooms with greek black truffle

Dessert

sweet preserve of black chanterelle with vanilla sorbet in pie crust

 Saturday

Breakfast

chinese omelette with seasonal vegetables

Snack

Ceviche fish of the day with tiger melon, chili and dill

Lunch

fresh linguini

with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce

Dinner

handmade herring salad

Salad

with tomato, cucumber, and mint octopus stew with seafood jus

or okra stew

with smoked vegetables

Dessert

apple pie crust with orange crumble and caramel sorbet

Sunday

Breakfast

shakshuka

middle eastern eggs with tomato and Grevena goat cheese

Snack

bao ban with handmade pastrame, fresh onion, cabbage and

carrot

Lunch

Aigialeia bourdeto with zucchini  flower

Dinner

vegetarian fricassee lentil salad with avocado, walnut and xynomyzithra

lamp chops with lamb jus, smoked carrot and glazed broccoli

or velvet carrot soup with vegetable jus, celery root fillet and broccoli

Dessert

Tiramisu with salt blossom and ginger

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.

2024 Rates
High Season (July-August) EURO 42,500/week
Mid Season (June & Sept) EURO 40,000/week
Low Season (October – May) EURO 32,500/week
+ Plus expenses VAT 13% + APA 20%
VAT 6,5% till end of 2024

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 €32,500/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.

2024 Rates
High Season (July-August) EURO 42,500/week
Mid Season (June & Sept) EURO 40,000/week
Low Season (October – May) EURO 32,500/week
+ Plus expenses VAT 13% + APA 20%
VAT 6,5% till end of 2024

Location Details

Summer Area: Greece

Winter Area: Greece

 

CAPTAIN: Anastasia’s (Tasos) Gkotsoulias

Meet Captain Anastasia’s (Tasos) Gkotsoulias, the driving force behind catamaran Sunmoon. Born in Greece in 1989, Tasos has been navigating the seas since 2014 when he started his career as a deckhand. After years of hard work and dedication, he worked his way up to become a permanent captain on catamarans in 2021.

With a yacht master certification, Tasos has completed several deliveries all over Europe, gaining valuable experience in navigation and maritime logistics. His deep understanding of yacht operations combined with his passion for sailing ensures that guests on board Sunmoon have a safe and enjoyable voyage.

When he’s not steering the ship, Tasos enjoys scuba diving, surfing and cycling. An adventurer at heart, he loves to explore and discover new destinations. He is fluent in both English and Greek, making him the perfect communicator with guests of all nationalities.

As Captain of Sunmoon, Tasos is responsible for the safety of all guests and crew on board. He leads by example, providing exceptional service and making sure that every aspect of the yacht experience exceeds guests’ expectations. He works closely with the rest of the crew to create the perfect itinerary for each charter, taking into account all guests’ requests and preferences.

With Tasos at the helm, guests can relax and enjoy the luxurious surroundings of Sunmoon, secure in the knowledge that they are in the hands of an experienced Captain who is passionate about providing the ultimate yacht experience.

CHEF: Ioannis Bounas

Introducing Chef Ioannis Bounas, the mastermind behind the delicious culinary creations on board Sunmoon. Ioannis is a professional private chef who is passionate about his craft, and his expert knowledge shines through in every meal he prepares. With years of experience in the culinary arts, Ioannis has a talent for creating new recipes, setting up menus, and preparing high-quality dishes to the highest standards.

What sets Ioannis apart is his ability to not only craft delectable dishes, but also to supervise kitchen operations such as menu preparation, storage monitoring, and sanitation. He is fully responsible for ensuring the safety and hygiene regulations are met as well as proper usage of utensils and equipment. He is an expert at developing dishes with creativity and flair, always striving for the best possible customer satisfaction.

Ioannis takes pride in sourcing only the finest and freshest ingredients, and always considers his guests’ preferences and dietary needs throughout the culinary journey. Whether you prefer classic dishes or are more adventurous in your tastes, Ioannis is more than capable of creating meals that tickle the taste buds and delight the senses.

His passion for creating memorable culinary experiences for guests on board Sunmoon is second to none, making him an integral part of the crew and the perfect complement to your exceptional yachting experience.

Experience culinary delights like never before with Chef Ioannis Bounas on board Sunmoon.

DECKHAND/STEWARD: Loukianos Gogas

Meet Loukianos Gogas, the multi-talented deckhand/steward on board Sunmoon! Born in 1999 in Greece, Loukianos brings a wealth of skills and expertise to his role. With a degree in Tourism Management, he has a deep understanding of the industry and is committed to providing exceptional service to each and every guest on board.

Loukianos is a certified sailor with both a sail and power boat license, making him an invaluable member of the crew during navigational maneuvers. He has also completed silver star service training, ensuring that he is able to anticipate each guest’s needs and provide personalized attention and care at all times.

In addition, Loukianos is a certified watersports instructor, making him the go-to person for guests who want to try out new activities like wakeboarding, paddleboarding or water skiing.

Fluent in both Greek and English, Loukianos is able to communicate effectively with guests from all over the world. With his personable nature and exceptional work ethic, he is an asset to the Sunmoon crew and a key player in ensuring that guests have the time of their lives on board.

Whether you’re in need of a deckhand or steward, Loukianos is the perfect combination of both, ensuring that every aspect of your cruise is expertly taken care of.

Title Name Nation Born Languages
Captain Anastasia's (Tasos) Gkotsoulias Greek 1989 Greek, English, German
Crew Ioannis Bounas Greek

Accomodation

Electric Heads 5

Amenities

Ac Full
Generator 2
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 67 ft
Pax 10
Cabins 5
Year Built 2024
Cruise Speed 9
Guest Smoke on deck only
Guest Pet No

Leisure

Dinghy 4,60
Dinghy Hp 70
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
2 Man Kayak 1
Fishing Gear Yes

Other Specs

size Feet 67.00 Ft
Beam 32.2
Draft 557
Units Feet
Queen 5
Jacuzzi Yes
Pref Pickup Athens
Other Pickup Ionian
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Voltages 220/12
Dinghy Pax 8
Sea Bob Yes
Sea Scooter No
Swim Platform yes
Boarding Ladder Hydraulic stern
Num Fish Rods 1
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Hairdryers
Shampoo | Conditioner | Body wash | lotion
Iron
Communicate Printer
Laptop
Wi Fi
Ac Night Yes
Other Toys Tender 4,60 Highfield with 70HP engine
11.48 ft hydraulic gangway
Hydraulic swimming platform
Deck Jacuzzi
2 X Seabob
1 X SUP 10,6 Beast
1 X SUP 11,2 Magma
Kayak 2 persons
Towable coach 2 persons
Jobe Stimuli multi board
Hyperlite Broadcast surfer
Jobe floating Manta
snorkeling equipment
Water ski (adult)

ONE MASTER CABIN WITH DIRECT ACCESS TO JACUZZI ON FOR – 40″ TV in owner’s cabin
4 QUEEN BED guest cabins
Hairdryers in cabins
Guest amenities (shampoo, conditioner, body lotion and body wash)

Monday

Breakfast

Cayana with smoked pepper, goat and sheep cheese from Olympus and basil oil

Snack

Brioche with fig marmalade, fresh salad, smoked bacon and goat cheese

Lunch

pastichada

Elassona beef with honey and Nemea wine or stuffed vegetables with egg & lemon and seasonal salad

Dinner

homemade taramas

Salad

with wild seasonal horta

Lunch

tuna fillet with fish jus, pea purée and charred artichoke or beet fillet

with vegetable jus, pea purée and charred artichoke

Drink

virgin cocktails with cucumber and lime

Dessert

deconstructed kataifi with vanilla and  sake

Tuesday

Breakfast

frutalia

frutalia omelette from Andros with sausage with leek

Snack

hortopita with seasonal horta

Lunch

chickpea stew with marinated anchovy

Dinner

leafy greens with cranberry, walnut, pear and apple cider vinegar dressing

carpaccio with fresh fish of the day

orzo with octopus or trahanoto with xynomyzithra

Dessert

melitini from Santorini with cucumber sorbet and mint

Wednesday

Breakfast

scrambled eggs

with fig, cherry tomato confit and pistachio from Aegina

Snack

cheese and cold cuts platter

Lunch

macarounes from Karpathos

Dinner

shrimp with garlic confit athenian salad

risotto with wild horta &

calamari or vegan fricassee with morchella mushrooms

Drink

wild horta tea

Dessert

mandolato nougat with pistachio sorbet

 Thursday

citrus cake

porridge with caramelized or non caramelized fruit

Snack

avocado toast

Lunch

seafood and shellfish plateau

wheat salad

with tomato, cucumber and pickled onion

Dinner

fava with echalot pickle

Salad

with cherry tomatoes, goat cheese and caviar

pork braise with tahini purée or artichoke braisée

with tahini  purée

Dessert

handmade pasteli with lemon sorbet and salted caramel

 Friday

Breakfast

poke bowl

Snack

power smoothie with almond milk, apple, banana, honey and tahini

Lunch

Kerkyrean bourdeto

Dinner

grilled vegetables

Salad

with fennel and baby gem

Lunch

risotto with wild mushrooms with greek black truffle

Dessert

sweet preserve of black chanterelle with vanilla sorbet in pie crust

 Saturday

Breakfast

chinese omelette with seasonal vegetables

Snack

Ceviche fish of the day with tiger melon, chili and dill

Lunch

fresh linguini

with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce

Dinner

handmade herring salad

Salad

with tomato, cucumber, and mint octopus stew with seafood jus

or okra stew

with smoked vegetables

Dessert

apple pie crust with orange crumble and caramel sorbet

Sunday

Breakfast

shakshuka

middle eastern eggs with tomato and Grevena goat cheese

Snack

bao ban with handmade pastrame, fresh onion, cabbage and

carrot

Lunch

Aigialeia bourdeto with zucchini  flower

Dinner

vegetarian fricassee lentil salad with avocado, walnut and xynomyzithra

lamp chops with lamb jus, smoked carrot and glazed broccoli

or velvet carrot soup with vegetable jus, celery root fillet and broccoli

Dessert

Tiramisu with salt blossom and ginger

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.