Ed Hamilton & Co.

WHITE CORAL

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Four double cabins, one cabin with bunk beds all with private bathrooms – crew of two in separate cabin

Sample Menu

~Sample Menu~

Breakfast

tea, coffee, juice, milk, hand made bread and toasts, hand made cakes, pancakes, greek yogurt, jams, honey, cerials, eggs all types, cheese and cold cuts, fresh fruits, porridge

Starters

-Eggplant rolls with feta cheese, dried tomato and basil

-Bruscettas with feta cheese, cherry tomatoes, capers and olive oil/or salmon, cucumber and cream cheese

-Various dips

-Portobello mushrooms in the oven with olives, peppers, tomato sauce and herbs

-Haloumi cheese with tomato, zuchinni and mint oil

-Fava with caramelized onions and capers

-Bougiourdi with tomato cherrys, red onions and feta cheese

-Gazpacho with hand made crutons

-Anchovy with cucumber and peppers

Salads

-Greek salad

with capers , fresh onions, sauer mizithra and fresh parsley

-Quinoa salad

with rocket, avocado and ginger vinaigrette

-Beetroot salad

with walnut, yogurt and garlic

-Rocket salad

with beetroot, finochio and orange vinaigrette

-Black-eyed pea salad

with red onion, carrot, orange slices and celery

-Green salad

with grapes, pear and roquefort or

with strawberrys, avocado and olive-lemon-orange vinaigrette

-Colorfull salad with lentils

with beluga-red-green lentils, manouri and cherry tomatoes

Lunch

-“Briam”

seasonal vegetables with herbs and feta

-Octapus with pasta and tomato sauce

-Skiufihta (cretan traditional pasta) with mashrooms

-Stuffed peppers with rice and herbs

-Steamed mussels with onion and carrot

-Pork chops with vegetables

-Stuffed squid with feta and herbs

Dinner

-Linguini with shrimps and tomato sauce

-Chicken fillet with rosemary and vegetables

-Lamb in the oven with baby potatoes

-Various white-fishes “en papillote” with herbs and vegetables

-“Imam baildi”

eggplants with onions and tomato sauce

-Risotto with leek and sigklino Manis

-Beef fillet with carrot puree

Desserts

 -Orange pie with ice cream

-Cheese cake

-Chocolate salami with biscuits

Additional Rate Information

2022 Rates
HIGH SEASON (July – August): EURO 15000/wk
MID SEASON (June – Sept): EURO 14000/wk
LOW SEASON:(October – May) EURO 11000/wk

Plus Vat currently at 13% plus expenses APA 20%
7 days minimum charter during high season or upon request.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Yacht is based in Athens – other pick up areas within Greece available upon request.

Additional Rate Information

2022 Rates
HIGH SEASON (July – August): EURO 15000/wk
MID SEASON (June – Sept): EURO 14000/wk
LOW SEASON:(October – May) EURO 11000/wk

Plus Vat currently at 13% plus expenses APA 20%
7 days minimum charter during high season or upon request.

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Yacht is based in Athens – other pick up areas within Greece available upon request.

Captain: Ilias Chourdakis

Ilias is from Mykonos and began in the yachting world in 2013- first on a 30 foot RIB and then onto various sailing yachts throughout his career. He holds his Offshore Sailing Certificate from Nautical Athletic Club of Voula and his RYA GMDSS Short Range certification.

He is energetic and easy-going along with being very motivated – all of which he brings to White Coral to offer guests an exceptional holiday. He is passionate about sailing and introducing guests to the wonders of Greece and the gorgeous Aegean waters. Along with sailing, he loves sports of all kinds and enjoys diving, fishing, and traveling.

Languages: Greek and English (fluent)

Cook/ Hostess: Zoi Gkretsi

Zoi is from Athens, Greece, and studied in different countries throughout Europe. She has a Bachelor’s Degree in Greek Philology from the University of Crete in Rethimno, Greece, and a second Bachelor’s Degree in European Literature from Universidad del Pais Vasco in Vitoria, Spain. And, with a Master’s Degree in Modern Greek Studies, Zoi is the perfect person to cruise within the Greek Islands!

With a love of the water and wanting to work on yachts, she became certificated at the Nautical Club of Tzitzifies Kallithea Offshore Sailing School. She combines her love of sailing, her studies, and her passion for Mediterranean cooking into one and brings this fabulous mix to White Coral. When she is not sailing, she loves hiking, yoga, and photography. Zoi is looking forward to welcoming guests onto White Coral this season and showing them the beauty of Greece!

Languages: Greek, English, Spanish (fluent); German (conversational)

Title Name Nation Born Languages
Captain Ilias Chourdakis Greek 0 Greek, English, Spanish, German
Crew Zoi Gkretsi Greek

Accomodation

Electric Heads 5

Ammenities

Ac Full
Generator 2 x 60 HP Generator (13.3 kVA,
Water Maker Yes
Internet Onboard Computer

Electronics

Ipod Yes

General

Length 47
Pax 10
Cabins 5
Year Built 2020
Cruise Speed 7
Guest Smoke On deck
Guest Pet No
Children Allowed Yes

Leisure

Dinghy T/T Viper 12.14 ft.
Dinghy Hp 50 HP
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board Yes
2 Man Kayak 1
Games Beach Yes
Fishing Gear Yes
Other Toys Water skiing
Wakeboarding
Inflatable towables (Banana & Airstream II)
Kayak with 2 seats
SUP x 2
Snorkelling equipment
Fishing gear
Board games

Four double cabins, one cabin with bunk beds all with private bathrooms – crew of two in separate cabin

~Sample Menu~

Breakfast

tea, coffee, juice, milk, hand made bread and toasts, hand made cakes, pancakes, greek yogurt, jams, honey, cerials, eggs all types, cheese and cold cuts, fresh fruits, porridge

Starters

-Eggplant rolls with feta cheese, dried tomato and basil

-Bruscettas with feta cheese, cherry tomatoes, capers and olive oil/or salmon, cucumber and cream cheese

-Various dips

-Portobello mushrooms in the oven with olives, peppers, tomato sauce and herbs

-Haloumi cheese with tomato, zuchinni and mint oil

-Fava with caramelized onions and capers

-Bougiourdi with tomato cherrys, red onions and feta cheese

-Gazpacho with hand made crutons

-Anchovy with cucumber and peppers

Salads

-Greek salad

with capers , fresh onions, sauer mizithra and fresh parsley

-Quinoa salad

with rocket, avocado and ginger vinaigrette

-Beetroot salad

with walnut, yogurt and garlic

-Rocket salad

with beetroot, finochio and orange vinaigrette

-Black-eyed pea salad

with red onion, carrot, orange slices and celery

-Green salad

with grapes, pear and roquefort or

with strawberrys, avocado and olive-lemon-orange vinaigrette

-Colorfull salad with lentils

with beluga-red-green lentils, manouri and cherry tomatoes

Lunch

-“Briam”

seasonal vegetables with herbs and feta

-Octapus with pasta and tomato sauce

-Skiufihta (cretan traditional pasta) with mashrooms

-Stuffed peppers with rice and herbs

-Steamed mussels with onion and carrot

-Pork chops with vegetables

-Stuffed squid with feta and herbs

Dinner

-Linguini with shrimps and tomato sauce

-Chicken fillet with rosemary and vegetables

-Lamb in the oven with baby potatoes

-Various white-fishes “en papillote” with herbs and vegetables

-“Imam baildi”

eggplants with onions and tomato sauce

-Risotto with leek and sigklino Manis

-Beef fillet with carrot puree

Desserts

 -Orange pie with ice cream

-Cheese cake

-Chocolate salami with biscuits

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.