Ed Hamilton & Co.

VALIUM52

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 10 guests in 5 VIP cabins all with private facilities and fully air-conditioned

Sample Menu

SAMPLE MENU 

Breakfast
Coffee – Tea – Fresh Juices – stinks and smoothies
Seasonal Fresh Fruit Platter
Super seed crunchy muesli– Yogurt with Honey
Non baked energy muesli bars (optional with tahini/chocolate topping)
Paléo granola
Bacon and Eggs (Scrambled/Cooked/Fried/muffins)
Croissant – Toast – Preserves and Spreads
Fresh homemade pies and cakes
Assorted Cheeses and Cold Cuts Platter
And of course any egg/omelette plate upon request

Appetizers
Greek tapas Platter served with crackers, fresh bread and home made dips
Tuna carpaccio
Salty cheese cake with caramelized pommodori
Fava beans with caramelized onions
Smoked salmon & avocado stacks

Salads
Greek salad
Green salad with melon, crispy prosciutto and cheese
Kale, quinoa and almond salad
Ruccula salad with walnuts, pinecone and parmesan cheese flakes
Green salad with Roquefort cheese, pears, strawberries and walnuts
Tomato salad with orange, avocado and local goat cheese
Marinated Grilled and fried vegetables
Quinoa salad with ruccola,avocado and ginger vinegrete
Colorful lentils salad
Thai beef salad

Lunch/Dinner***
Grouper Pavé on a Mediterranean layer and leek chips
Moussaka Millefeuille (the original Greek Mousaka in a different way)
Greek souvlaki (variety of meats served with special homemade dips and homemade pittas)
Grilled veggie pasta with pomodori and ricotta cheese
Bass fish fillet on a light tartar sauce
Gemista (variety of vegetables stuffed with a special mix of rice(or cracked wheat) and herbs served special
roasted potatoes)
“pochettes” surprises…(tender chicken fillets wraped and slowly baked with….wait until you open yours!)
Glazed pork médallon served with fresh celery scented yogurt salad
Smoked tuna spaghetti with fresh capers, thyme and mozzarella cheese
Marinated sweet and sour chicken, served with grilled potatoes/vegetables
Coconut beef curry served with cauliflower rice
Marinated lamb leg with mint and white wine, served with baby potatoes(oven grilled with rosemary)
Grilled swordfish marinated with a soya/garlic/lime sauce, served with grilled vegetables
Chicken with tahini and quinoa
Lamb cutlets & macadamia pesto
Zucchini and tomato pasta

Desserts
Cheese cake with orange confit
Strawberry sorbet
Chocolate pie with vanilla ice cream
Chocolate pate with figs
Mousse limoncello
Yoghurt on rose petals confit Fresh Fruit Cobbler

Additional Rate Information

Rates are Plus Expenses

Summer 2022 Weekly Rates
Period A (July/August)Euro 20500 + 12% VAT + 25% APA
Period B (June and September) Euro 18500 + 12% VAT + 25% APA
Period C (rest months) Euros 16500 + 12% VAT + 25% APA

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

Additional Rate Information

Summer Area: Greece

Charter Rates Per Week

July & August Plus Expenses €20,500/week
June & September Plus Expenses €18,500/week
October to May Plus Expenses €16,500/week

Additional Rate Information

Rates are Plus Expenses

Summer 2022 Weekly Rates
Period A (July/August)Euro 20500 + 12% VAT + 25% APA
Period B (June and September) Euro 18500 + 12% VAT + 25% APA
Period C (rest months) Euros 16500 + 12% VAT + 25% APA

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

Location Details

Summer Area: Greece

Captain Roberto Rodrigues
Roberto was born in Cascais, a seaside town close to Lisbon in Portugal in 1980. His passion for the sea led him to learn how to sail at the age of 12, on his father’s and friends’ boats. After his university studies in Marketing and Business Management with specialty in Tourism, at the age of 25 he moved to Greece, where he found out that he could marry his long life passion for the sea with a professional career in the Yachting Industry.
His naval education includes MCA/RYA Yachtmaster Ocean Sail and Motor Conversion, MCA/RYA Cruising Instructor, Greek Offshore Sailing Diploma and Portuguese Coastal Skipper. He is also certified in GMDSS/GO, Medical First Aid, STCW/10 B. Safety Course, Crowd & Crisis Management Ro/Ro Passengers, Survival at Open Seas, Personal Safety and Social Responsibility, Personal Survival Technique, Fire Prevention and Fire Fighting, Competence in Security Awareness.
Roberto is an experienced Captain in yacht charters both in the Mediterranean and Caribbean seas as well as in long distance yacht deliveries, with two West to East Atlantic crossings as a skipper. Guests characterize him as being a professional, calm, patient, safe aware and friendly host on his yachts and his knowledge of secret and secluded spots around the Greek archipelago is unparalleled.
He is fluent in Portuguese, English, Spanish, Greek and Italian and his hobbies include sailing dinghies, photography and guitar playing. You can be sure that your holiday vacations will have the best captured moments along with a romantic serenade onboard Valium 52!

Chef Maria Thalassionou
Maria was born and raised up in Athens.
Her passion for cooking and sailing was developed from early age. She studied fine arts&graphic design but after a 12 year career in fashion industry in Greece&South Africa she decide to follow her dreams. Cooking&Sailing.
She graduate with honors the culinary institute (LeMonde) attended various pastry and wine postgraduate classes and at the same time she manage to get her yacht master.
Her passion lead her to travel around the world discovering and tasting different culinary cultures and worked in several yachts the last 10years.
Although her inspirations are from multiple cultures and she can deliver a variety of different dietary requirements, she adores Mediterranean cuisine.
Healthy and fresh, focusing on the finest local products she can find in the market.
Maria aims to please and goes above and beyond in order for her (or Valium52) guests to have the most enjoyable culinary experience whilst on board.

Stewardess Evi Migdali
Evi is 33 years old, born in the capital of Greece, Athens. She studied Biology at the University of Crete and worked as a research assistant for many years where she developed a lot of abilities, like her adaptability, troubleshooting and critical thinking. During her studies she started to explore the world of customer services as a waitress, cooker, bartender and housekeeper which led her to become stuff manager, food and beverage manager and head waitress in many restaurants, cafes and catering food supplies. Her passion for good coffee revealed her barista skills when she worked as a head barista in specialty coffee shops.
Her volleyball career in a professional level in Greece and Germany made her decisive and focused. Furthermore, she developped her teamwork spirit and reliability. Working as a coach of junior volleyball academies she learned to be communicative, good advisor, creative and always face situations with a big sense of humor.
Her willingness for evolving, succeeding and facing challenges orientated her to do what expresses her most, which is, customer service and hospitality on board. Her major satisfaction is the pleasure and happiness of her guests.
She possesses a license of powerboat, private housekeeping and room services certificate, specialty coffee, latte art and filter coffee certificate and bartending seminar certificate. She speaks Greek and exceptional English.
As a yacht stewardess, Evi is ready to travel through the Championship with her guests and crew providing you with her professional services by creating a relaxing, carefree and cheerful environment during your vacation.

Title Name Nation Born Languages
Captain Roberto Rodriguez Portuguese 1980
Crew Maria Thalassinou Greek

Captain

Roberto Rodrigues

Chef

Maria Thalassinou

Stewardess

Evi Mygdali

Accomodation

Electric Heads 5

Ammenities

Ac Full
Generator YES
Water Maker YES
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 52
Pax 10
Cabins 5
Year Built 2019
Cruise Speed 8
Children Allowed Yes

Leisure

Dinghy YES
Dinghy Hp Highfield 380 Yamaha 30HP
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak Yes
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 52.00 Ft
Beam 28.3 Ft
Queen 5
Twin Cabins 1
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Books YES
Deck Shower Yes
Bimini Yes
Special Diets Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2 X 80 HP YANMAR
Inverter YES
Water Capacity 4 x 72.6 gallons
Kids Skis Yes
Sea Bob No
Sea Scooter No
Swim Platform YES
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night Yes

Accommodates 10 guests in 5 VIP cabins all with private facilities and fully air-conditioned

SAMPLE MENU 

Breakfast
Coffee – Tea – Fresh Juices – stinks and smoothies
Seasonal Fresh Fruit Platter
Super seed crunchy muesli– Yogurt with Honey
Non baked energy muesli bars (optional with tahini/chocolate topping)
Paléo granola
Bacon and Eggs (Scrambled/Cooked/Fried/muffins)
Croissant – Toast – Preserves and Spreads
Fresh homemade pies and cakes
Assorted Cheeses and Cold Cuts Platter
And of course any egg/omelette plate upon request

Appetizers
Greek tapas Platter served with crackers, fresh bread and home made dips
Tuna carpaccio
Salty cheese cake with caramelized pommodori
Fava beans with caramelized onions
Smoked salmon & avocado stacks

Salads
Greek salad
Green salad with melon, crispy prosciutto and cheese
Kale, quinoa and almond salad
Ruccula salad with walnuts, pinecone and parmesan cheese flakes
Green salad with Roquefort cheese, pears, strawberries and walnuts
Tomato salad with orange, avocado and local goat cheese
Marinated Grilled and fried vegetables
Quinoa salad with ruccola,avocado and ginger vinegrete
Colorful lentils salad
Thai beef salad

Lunch/Dinner***
Grouper Pavé on a Mediterranean layer and leek chips
Moussaka Millefeuille (the original Greek Mousaka in a different way)
Greek souvlaki (variety of meats served with special homemade dips and homemade pittas)
Grilled veggie pasta with pomodori and ricotta cheese
Bass fish fillet on a light tartar sauce
Gemista (variety of vegetables stuffed with a special mix of rice(or cracked wheat) and herbs served special
roasted potatoes)
“pochettes” surprises…(tender chicken fillets wraped and slowly baked with….wait until you open yours!)
Glazed pork médallon served with fresh celery scented yogurt salad
Smoked tuna spaghetti with fresh capers, thyme and mozzarella cheese
Marinated sweet and sour chicken, served with grilled potatoes/vegetables
Coconut beef curry served with cauliflower rice
Marinated lamb leg with mint and white wine, served with baby potatoes(oven grilled with rosemary)
Grilled swordfish marinated with a soya/garlic/lime sauce, served with grilled vegetables
Chicken with tahini and quinoa
Lamb cutlets & macadamia pesto
Zucchini and tomato pasta

Desserts
Cheese cake with orange confit
Strawberry sorbet
Chocolate pie with vanilla ice cream
Chocolate pate with figs
Mousse limoncello
Yoghurt on rose petals confit Fresh Fruit Cobbler

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.