Ed Hamilton & Co. Yacht Charter Agents

TiAmo

  • Guests 8
  • Cabins 4
  • Model Powered Catamaran
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 full-beam master w/king bed
3 VIP cabins with queen beds
(Bed sizes: 1 Master cabin 1,90 m × 2,00 m, 1 Vip cabin 1,62 m × 2,00 m, 2 Double cabin 1,60 m × 1,90 m)
All cabins equipped with full amenities (shampoo, conditioner, body lotion, body wash)

Sample Menu

Breakfast

Plate with cheese variety, eggs (fried, boiled, poached, scrabbled, omelet), cold cuts, bacon, sausages, cherry tomatoes, and avocado salad, smoked salmon with caper, tuna salad with burned onion

Croissants, pancakes, crepes, platter with summer fruits, Greek yogurt, thyme honey, marmalades, whole grain tahini, praline spread, dried fruits, granola, oats, cereals

All types of coffee – tea, smoothies, fresh orange juice, infused water

Day 1

Lunch

Black garlic crostini with sea bass tartar

Escarole – Radicchio – Valerian salad with citrus fruits and almond fillets

Monkfish skewers with zucchini and red peppers served with celery root purée

Dinner

Grilled mastelo and halloumi cheese with fresh thyme and lime

Spinach – rocket salad with caramelized peach, walnuts, and goat cheese

Lamb with rosemary and garlic pockets, served with baby potatoes

Day 2

Lunch

Tomatoes mariné with basil pesto and spring onion Feta cheese with extra virgin olive oil and fresh oregano Greek ratatouille

Dinner

Black olive pâté crostini with filleted anchovies and cherry tomatoes Caprese salad

Salmon sauté with black linguine and truffle oil

Day 3

Lunch

Greek creation with cherry tomatoes, cucumber, spring and dried onion, kritamo herb, and grilled manouri cheese Kodosuvli (big skewers of marinated pork or chicken) with tzatziki and pita bread

Dinner

Tuna carpaccio with capers and rosé wine Baby potatoes salad with shrimps and truffle Seabass fricassee with tarragon and artichoke

Day 4

Lunch

Cretan rusks with chopped tomatoes and feta cheese

French fries

Stuffed vegetables with summer flavorings

Dinner

Chèvre cheese bruschetta with crunchy muesli and blueberry marmalade

Coleslaw salad with celery, walnuts, and pomegranate pearls

Coq au vin (Greek style) with Limniona wine and traditional pasta

Day 5

Lunch

Gazpacho soup with spring mint and mozzarella Tabbouleh salad with quinoa

Lemon hummus with crispy pitas

Shrimps sautéed with lime, garlic, and chives

Dinner

Pumpkin soup with orange and cardamom

Raw beetroot salad with carrot, green apple, and aioli sauce

Beef steak tagliata with potato purée

Day 6

Lunch

Salad with tomato, boiled egg, and avocado

Grilled corn

Chicken ballotine stuffed with dried tomato and peppers served with baby potatoes and chimichurri sauce

Dinner

(Greek meze night)

Variety of boiled beans with smoked trout Taramas salad

Octopus braised in vinegar Grilled squid with fresh herbs

Shrimps saganaki with ouzo, tomato sauce, and feta cheese

Day 7

Lunch

Eggplant rolls with feta

Rocket salad with fig, prosciutto, and vinaigrette

Coquille big pasta stuffed with Bolognese sauce in the oven with parmesan mozzarella and basil

Dinner

Steamed mussels sauté in Robola wine with fresh herbs and lime breeze

Vegetable banquet with parmesan flakes and balsamic vinegar

Fish of the day en papillote with fava beans

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 28,000/week
Mid Season (June & September): EURO 24,000/week
Low Season (October – May): EURO 19,900/week
+ Plus expenses VAT 13% & APA 30%
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

 

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week

July & August Plus Expenses €28,000/week
June & September Plus Expenses €24,000/week
October to May Plus Expenses €19,900/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 28,000/week
Mid Season (June & September): EURO 24,000/week
Low Season (October – May): EURO 19,900/week
+ Plus expenses VAT 13% & APA 30%
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

 

Location Details

Summer Area: Greece

Winter Area: Greece

Captain: Helene Dritsa

Helene, born in Greece in 1981, boasts an extensive 17-year career in the yachting industry. Her experience spans both sailing and motor yachts, ranging from 28 to 60 feet in length, accumulating an impressive 100,000 nautical miles (60,000 NM in cruising and 40,000 NM in completed races).
During the summer, Helene serves as a skilled Skipper on various charter vessels, ensuring a seamless and enjoyable experience for guests. Transitioning to the winter months, she dedicates herself to overseeing yacht maintenance and repair schedules for both private and charter yachts. Helene’s work ethic is characterized by ambition, diligence, and a strong sense of responsibility, with a particular focus on elevating safety standards on board.
Known for her open smile and positive attitude, Helene excels as a team player, creating an environment where everyone feels safe and comfortable. Her passion for interacting with guests allows her to showcase the beauty of the Greek islands, a task she undertakes with enthusiasm.
Fluent in both Greek and English, Helene is well-equipped to communicate effectively and cater to the diverse needs of those on board.

Chef: Iliana Driva

Iliana, born in Athens in 1989, has immersed herself in the yachting industry for the past four years, serving as a cook-stewardess on charter yachts. Inspired by her father’s seafaring legacy, Iliana’s love for nature and sailing prompted her to pursue a career on the open waters. Prior to her maritime journey, she honed her culinary skills by working as a cook and chef assistant in various restaurants.
Iliana’s true passion lies in crafting delectable dishes while navigating the enchanting Greek islands. She finds joy in exploring local markets, selecting fresh ingredients that capture the authentic flavors of each destination. Specializing in Greek-Mediterranean and international cuisine, Iliana brings a diverse culinary palette to the table.
Beyond her culinary expertise, Iliana is a seasoned barista and bartender, adding a delightful touch to the onboard experience. Fluent in English, she ensures seamless communication with guests from different backgrounds.
Outside the galley, Iliana has pursued studies in cinematography, reflecting her artistic side. When not crafting culinary delights, she actively participates in theatre plays, emphasizing that art is an integral and cherished part of her life

Stewardess/Deckhand: Poly Politidou

Poly brings a wealth of hospitality experience to the TiAmo crew, having spent the last two seasons as a hostess on motor yachts. In the winter months, she honed her skills as a head waitress and shift responsible in Athens’ bustling restaurant scene. Prior to her yachting career, Poly worked in various hotels, learning everything there is in hotel service, and refining her customer service expertise. Armed with a Le Monde certificate in Food & Beverage Management from Athens, she is adept at ensuring seamless guest experiences and satisfaction. She is efficient, organized, a team player and adaptable. Fluent in both Greek and English, Poly’s versatile communication skills and extensive background in hospitality make her a valuable asset aboard TiAmo for the upcoming season.

Title Name Nation Born Languages
Captain Helene Dritsa Greek 1981 Greek, English
Crew Iliana Driva Greek

Captain

Eleni Dritsa

Chef

Iliana Driva

Deckhand / Stewardess

Poly Politidou

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

General

Length 54 ft
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 14

Leisure

Dinghy Brig 390
Dinghy Hp 50
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel 8
Tube Yes
Wake Board 1
2 Man Kayak 1

Other Specs

size Feet 54.00 Ft
Beam 25
Draft 9.2
King 1
Queen 3
Jacuzzi No
Stabilizers No
Pref Pickup Lavrion
Other Pickup upon request
Builder Aquila
Vcr Dvd Yes
Salon Stereo Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines 2 x Cummins 5501 X 24 KvA synchronize Fischer Panda1 X 12 KvA synchronize Fischer Panda11 knots - 21.12 gallons/hour20 knots - 52.8 gallons/hour
Dinghy Pax 6
Sea Bob No
Sea Scooter Yes
Swim Platform Yes
Boarding Ladder Stern
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Wine Cooler
Hair Dryers in each cabin
Shampoo, Conditioner, Shower Gel, Body Lotion
Full teak deck
Communicate WiFi
Printer
Laptop
Ac Night No
Other Toys Brig Tender 390 with 50 HP
SUP (2)
Kayak (1)
Sea wings Yamaha (2)
Water Ski (adult) (1)
Kids Life jackets (8)
Wakeboard (1)
Towable donut (2)
Noodles (6)
Snorkeling gear (8)

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

1 full-beam master w/king bed
3 VIP cabins with queen beds
(Bed sizes: 1 Master cabin 1,90 m × 2,00 m, 1 Vip cabin 1,62 m × 2,00 m, 2 Double cabin 1,60 m × 1,90 m)
All cabins equipped with full amenities (shampoo, conditioner, body lotion, body wash)

Breakfast

Plate with cheese variety, eggs (fried, boiled, poached, scrabbled, omelet), cold cuts, bacon, sausages, cherry tomatoes, and avocado salad, smoked salmon with caper, tuna salad with burned onion

Croissants, pancakes, crepes, platter with summer fruits, Greek yogurt, thyme honey, marmalades, whole grain tahini, praline spread, dried fruits, granola, oats, cereals

All types of coffee – tea, smoothies, fresh orange juice, infused water

Day 1

Lunch

Black garlic crostini with sea bass tartar

Escarole – Radicchio – Valerian salad with citrus fruits and almond fillets

Monkfish skewers with zucchini and red peppers served with celery root purée

Dinner

Grilled mastelo and halloumi cheese with fresh thyme and lime

Spinach – rocket salad with caramelized peach, walnuts, and goat cheese

Lamb with rosemary and garlic pockets, served with baby potatoes

Day 2

Lunch

Tomatoes mariné with basil pesto and spring onion Feta cheese with extra virgin olive oil and fresh oregano Greek ratatouille

Dinner

Black olive pâté crostini with filleted anchovies and cherry tomatoes Caprese salad

Salmon sauté with black linguine and truffle oil

Day 3

Lunch

Greek creation with cherry tomatoes, cucumber, spring and dried onion, kritamo herb, and grilled manouri cheese Kodosuvli (big skewers of marinated pork or chicken) with tzatziki and pita bread

Dinner

Tuna carpaccio with capers and rosé wine Baby potatoes salad with shrimps and truffle Seabass fricassee with tarragon and artichoke

Day 4

Lunch

Cretan rusks with chopped tomatoes and feta cheese

French fries

Stuffed vegetables with summer flavorings

Dinner

Chèvre cheese bruschetta with crunchy muesli and blueberry marmalade

Coleslaw salad with celery, walnuts, and pomegranate pearls

Coq au vin (Greek style) with Limniona wine and traditional pasta

Day 5

Lunch

Gazpacho soup with spring mint and mozzarella Tabbouleh salad with quinoa

Lemon hummus with crispy pitas

Shrimps sautéed with lime, garlic, and chives

Dinner

Pumpkin soup with orange and cardamom

Raw beetroot salad with carrot, green apple, and aioli sauce

Beef steak tagliata with potato purée

Day 6

Lunch

Salad with tomato, boiled egg, and avocado

Grilled corn

Chicken ballotine stuffed with dried tomato and peppers served with baby potatoes and chimichurri sauce

Dinner

(Greek meze night)

Variety of boiled beans with smoked trout Taramas salad

Octopus braised in vinegar Grilled squid with fresh herbs

Shrimps saganaki with ouzo, tomato sauce, and feta cheese

Day 7

Lunch

Eggplant rolls with feta

Rocket salad with fig, prosciutto, and vinaigrette

Coquille big pasta stuffed with Bolognese sauce in the oven with parmesan mozzarella and basil

Dinner

Steamed mussels sauté in Robola wine with fresh herbs and lime breeze

Vegetable banquet with parmesan flakes and balsamic vinegar

Fish of the day en papillote with fava beans

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.