Rates Per Week
Crew Profiles
Specifications
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €29,500/week |
| June & September | Plus Expenses | €26,500/week |
| May to October | Plus Expenses | €20,500/week |
Additional Rate Information
Summer 2022 Weekly Rates
Period A (July/August)Euro 29500 + 12% VAT + 25% APA
Period B (June and September) Euro 26500 + 12% VAT + 25% APA
Period C (rest months) Euros 20500 + 12% VAT + 25% APA
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Greece / Mediterranean
Captain George Liassides
Cheerful, Responsible, Professional!
Is some of the endorsement skills from Valium 62’s guests for Captain George. The experienced captain has been born in Cyprus in 1970 and has Athens as a permanent residence since 1990. Started to sail by yachts at 1993, until to decided in 2001 to make his love of the yachts and tourism, part of his career and his life!
He studied Shipping and Travel& Tourism. His Naval Education included the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma and Greek Coastguard powerboat certification(up to 24m). Also, he is certified of «GMDSS/GO», «Medical Care», « Medical First Aid», «STCW/95 B. Safety Course», «Crowd & Crisis Management Ro/Ro Passengers», «Survival at Open Seas», «PADI Open Seas Scuba» and «IATA/UFTA F. Diploma».
The great experience of him, as a Captain of several premium sailing and motor yachts (Monohull & Catamaran) at Greece and South Mediterranean, has given to him the convenience and the pleasure to sail with Valium62 guests at the most amazing and secret spots of Greek seas!
As a Captain, with his professional attitude and friendliness, he makes all the guest feel welcome to enjoy their sailing holiday of a lifetime!
For Captain George and his crew, the integrated and high-quality hospitality of the guests is the major daily goal!
Chef Tatiana Konstantinidi
Tatiana is creative and dedicated chef, one that enjoys spending her time in the galley. Her chemistry background has given her a deeper understanding of food and cooking techniques. She is passionate about mediterranean cuisine and local ingredients, but she enjoys bringing faraway flavours to the table every now and then. Ask away for vegan, vegetarian and gluten free meals, sushi, asian, mexican and caribbean. In her free time she likes yoga, travelling, reading and of course cooking! Fluent in Greek, English, Spanish and basic German.
Stewardess Rafaela Pouliezou
Rafaela is 28 years old, born at the island of Lipsi, one of the most beautiful Greek islands! She grew up in a seafarer environment as her family’s business was always at sea. Her Family has their own fishing boat, and for many years followed her father as assistant fisherman.
The last years, during the summers, worked as a housekeeper and hostess on private villas at the island of Patmos. At this period, has the opportunity to raise her qualification in hospitality and services.
Now on, with her positive attitude and the motivation for more successful days, Rafaela wants to combine her love for the hosting and the life at sea.
As a yacht stewardess, Rafaela with her experiences and her strong personality, is ready to give the best service to her guests, having amazing vacations!
She has a license of powerboat, certificate of housekeeping, Basic safety training (STCW 95/10) and fisherman license.
She speaks Greek and English.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | GEORGE LIASSIDES | CYPRIOT | 1970 | Greek, English |
| Crew | Tatiana Konstantinidi | Greek |
Captain
Gerorge Liassides
Chef
Tatiana Konstantinidis
Stewardess
Rafaela Pouliezou
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
VALIUM62 | SAMPLE MENU
Breakfast
(paired with fresh bread, seasonal fruit, yoghurt, milk, coffee and tea)
Homemade granola
Detox breakfast ( açai smoothie bowl, quinoa pancakes, berry& chia porridge, grapefruit juice)
Baked bread and various doughs
Grandma’s “spanakopita”
Freshly squeezed juice and smoothies
Various kinds of eggs (poached, fried, omelettes, Benedict, shaksuka, scrambled, Mexican)
Cold cuts and cheese platters
Crepes with various fillings
Soufflé pancakes with fresh fruit
Banana bread
Starters
Pistachio crusted feta cheese with red pepper chutney
Steamed mussels in a wine and saffron flavoured broth
Fresh raviolone with spinach and a runny egg yolk in the middle
Eggplant bake with local cheese mix
Beetroot croquettes with creamy goat cheese
Greek summer rolls
Marinated octopus salad
Mojito grilled prawns
Amberjack carpaccio with mango
Ceviche ala mexicana
Salads
Greek salad
Cretan “dakos” salad and wild seaside herbs
Mint salad with feta cheese
Nicoise style salad with seared tuna
Grilled calamari green salad with tomato vinegraitte
Wild greens with lemon sauce
Beluga lentil salad
Baby spinach with grilled vegetables and honey mustard dressing
Heirloom tomato with burrata and balsamic caviar
Grilled pineapple with beetroot coleslaw
Green salad with strawberries, spring onions and goat cheese
Many colourful combinations of greens, vegetables, grains, fruit, cheese and dressings
Main Courses
Spaghetti alle vongole with bottarga in a white wine sauce
Squid ink risotto with a parmesan tuile and crispy squid tentacles
Salt crusted fresh large fish with ratatouille and aromatic greens
Mediterranean seared tuna steak with fragrant wild rice and marinated root vegetables
Grilled octopus with fava bean purée, caramelised onions and beetroot jam
Fusion seafood paella
Baked beef orzotto “Giouvetsi”
Herb crusted black Angus tenderloin with sweet potato puree and black garlic sauce
Authentic or vegetarian moussaka with spicy white cheese mousse
Crispy skin sea bass with pickled radishes and pea purée
Melt-in-your-mouth baked lamb with wild greek herbs
Free range chicken thighs with tahini sauce and black olives, accompanied by quinoa tabbouleh
Desserts
Greek yoghurt mousse with a passion fruit coulis
Summer cheesecake
Cold mascarpone cream with honey and berries
Classic profiteroles
Lemon tart
Orange pie
Death by chocolate with rosemary infused chocolate sauce
Mastic and rosewater flavoured pannacotta
Traditional “galaktompoureko”
Chocolate souffle
Special Menu
Tuna Sashimi
Sushi
Baja California fish tacos
Caribbean lobster with coconut rice
Crispy skin sea bream with fried garlic and mango salsa
Vietnamese summer rolls
Thai green curry with prawns
*Menu options alternate and change depending on guests’preferences and dietary needs
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.