Ed Hamilton & Co.

VALIUM62

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Sample Menu

  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

Additional Rate Information

Period A (July/August)Euro 28500 + 12% VAT + 20% APA
Period B (June and September) Euro 25500 + 12% VAT + 20% APA
Period C (rest months) Euros 20500 + 12% VAT + 20% APA

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Greece / Mediterranean

Additional Rate Information

Period A (July/August)Euro 28500 + 12% VAT + 20% APA
Period B (June and September) Euro 25500 + 12% VAT + 20% APA
Period C (rest months) Euros 20500 + 12% VAT + 20% 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

Electric Heads 5

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 62
Pax 10
Cabins 5
Year Built 2018
Cruise Speed 10
Children Allowed Yes
Min Child Age 2

Leisure

Dinghy 13.78 ft.
Dinghy Hp 60
Adult W Skis 2
Jet Skis No
Knee Board 1
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 10
Tube 1
Wake Board 1
1 Man Kayak 1
2 Man Kayak 1
Float Mats No
Games Beach Yes
Fishing Gear Yes
Other Toys sea bob x 2

  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.