Ed Hamilton & Co. Yacht Charter Agents

WORLD’S END (MED)

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

One owner suite with a private bathroom
3 Queen size cabins with private bathroom
1 twin cabin with private bathroom

Sample Menu

Breakfast

Tea infusions, water infused with Greek herbs and local flavors
All types of coffee
Fresh juices
All kinds of milk & yogurt
Fresh fruit platter
Cereals
Freshly baked cakes, croissants, and other local desserts local
Jams, tahini, local honey all kind of spreads
Big variety of cheese
Eggs all kinds (scrabble, omelets, poached, sunny side)
Cold cuts & Local sausages
Pancakes  Avocando
Porridge
Shakshuka with fresh tomatoes and feta cheese

Day 1

Lunch

Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
Fava beans with nori seaweed powder, parsley oil, and grilled octopus
Ribeye steak with sweet potato puree and chimichurri sauce

Dinner

Bruschetta with lime crème, brick, and tuna tataki
Seabass with a trilogy of celery root pure raw celery root and crispy chips

Day 2

Lunch

Grilled local vegetables with balsamic reduction and fresh herbs side
Puree from sweet pumpkin and pistachio pesto
Hasselback potatoes with garlic and pastrami
Grilled shrimp with gremolata

Dinner 

Politiki salad with red cabbage, green apple and raisins
Taramas on the side with basil oil
Crawfish ceviche with tiger milk
Risotto with king oyster mushrooms and truffle from Greece

Day 3

Lunch  

Dakos salad with soil from haroupi, feta cheese and fresh tomatoes
Tempura shrimps with spicy sweet chili and tonka
Rack of lamb with pistachio crust and oven-baked potatoes Greek way

Dinner

Burrata salad with cherry tomatoes and basil pesto
Dolmadakia with fennel orzo with lobster bisque sauce and chorizo

Day 4

Lunch

Green salad with green and red mizouna
Japanese rocket, poached pears and hoisin vinaigrette
Fish mosaic with ouzo foam and celery cucumber reduction
Scallops with Jerusalem artichoke puree and caviar

Dinner

Salad with grilled watermelon, mint and feta cheese
Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes

Day 5

Lunch

Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”

Dinner

Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled

Day 6

Lunch

Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing

Dinner

Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio

Desserts

White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille  Rhubarb with dark chocolate ginger and vanilla
Greek Baklava
Trilogy from dark chocolate and beetroot crumble
Poached peach with yogurt ice cream haroupi crumble and olive oil
Tart with lemon curd
Kadaifi with white chocolate pistachio and thyme

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 28500
MID SEASON (June & September): EURO 26500
LOW SEASON (October – May): EURO 20500
Plus Vat 13% plus expenses APA 25%
VAT 6,5% till end of 2024

Free Wi-Fi

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 €28,500/week
June & September Plus Expenses €26,500/week
October to May Plus Expenses €20,500/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 28500
MID SEASON (June & September): EURO 26500
LOW SEASON (October – May): EURO 20500
Plus Vat 13% plus expenses APA 25%
VAT 6,5% till end of 2024

Free Wi-Fi

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: Thanos Kourtelis

Coming from a family of sailors, he was growing up sailing with his Dad’s boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding of engines, maintenance, and yachts in general. Throughout the years as skipper, he has sailed the Mediterranean extensively, has crossed the Atlantic, and knows the Aegean Sea like the back of his hand. He is responsible, hard-working, and with his good-natured attitude, he wins his guests the moment they step onboard. He is very capable as a skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time, he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English. 

Chef: Antonis Mitropoulos

Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis.. With his love of the sea and desire to cook for small, intimate groups, he joined the yachting world.

Antonis specializes in Greek traditional, Mediterranean, Mexican, and Asian cuisines. He loves creating dishes using authentic and fused cuisines that will excite guests and bring everyone together to enjoy fabulous foods and company. He is experienced in meeting special dietary needs and requests- such as gluten-free, vegetarian, vegan, low-calorie, low-carb, and dairy-free meals. Antonis loves being on the water and working with his crew to offer the highest quality charter to guests on World’s End. When he is not in the kitchen (or galley) preparing incredible delicacies.

Languages: Greek (native); English (fluent)

Deckhand/Stew: Dimos Papoutsakis

Dimos is a young, ambitious individual, with a Motorboat license, who is extremely friendly and will look after you in a highly professional and courteous manner. He worked as a salesman and waiter before deciding to join the yachting industry. Dimos also has a Degree from the Merchant Marine Academy of Crete and he was on board merchant ships for a few months as a Probationary Engineer. His remarkable character makes him so likable and pleasant, while his attentive attitude will ensure you have everything you need. He speaks English and Greek and likes martial arts, reading, and travelling.

Title Name Nation Born Languages
Captain Thanos Kourtelis Greek 1975 Greek(Fluent) , English (Fluent)
Crew Antonis Mitropoulos

Captain

Thanos Kourtelis

Chef

Antonis Mitropoulos

Deckhand

Dimos Papoutsakis

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator 2
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 65 ft
Pax 10
Cabins 5
Refit 2016/2020
Year Built 2011
Cruise Speed 10
Guest Smoke deck areas only
Children Allowed Yes

Leisure

Dinghy T/T Williams 385 turbo jet
Dinghy Hp 100 HP
Adult W Skis Yes
Wave Run No
Knee Board No
Stand Up Paddle 2
Gear Snorkel 10
Tube 2
Wake Board Yes
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 65.00 Ft
Beam 31.1
Draft 8.07
King 1
Queen 3
Twin Cabins 1
Pref Pickup Athens
Other Pickup Ionian
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd many
Num Cds many
Board Games Yes
Num Books many
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2 X 150 Volvo D31 X Onan 20 KVA1 X Fisher Panda 12 KVAAir-condition 80,000 BTU1 X watermaker 200 lts/hr1 X watermaker 120 lts/hrA
Inverter Yes
Voltages 12V-220V
Dinghy Pax 6
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Swim Platform Yes
Boarding Ladder Aft - Hydraulic
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain TV in Saloon 40 inch Sony Bravia
Full Sonos System onboard

Showergel, shampoo, body milk, handsoap, cotton buds, scrub pad
Hairdryer
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows on each bed (4)
Communicate WiFi
Ac Night No
Num Video many
Other Toys T/T Williams Tender 385 - turbojet 100 HP
SUP (2)
SeaBob (2)
Sea Scooter Jobe (2)
Wakeboard (1, sizes 30 - 45)
Waterski adults (1, sizes 39 - 45)
Monoski (1, sizes 39 - 45)
Kayak 2 seated (1)
Inflatable couch Jobe for 3 pax(1)
Baby life jackets (2)
Sea Wing Yamaha (1)
Fishing gear (1)
Snorkeling gear (13)

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

One owner suite with a private bathroom
3 Queen size cabins with private bathroom
1 twin cabin with private bathroom

Breakfast

Tea infusions, water infused with Greek herbs and local flavors
All types of coffee
Fresh juices
All kinds of milk & yogurt
Fresh fruit platter
Cereals
Freshly baked cakes, croissants, and other local desserts local
Jams, tahini, local honey all kind of spreads
Big variety of cheese
Eggs all kinds (scrabble, omelets, poached, sunny side)
Cold cuts & Local sausages
Pancakes  Avocando
Porridge
Shakshuka with fresh tomatoes and feta cheese

Day 1

Lunch

Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
Fava beans with nori seaweed powder, parsley oil, and grilled octopus
Ribeye steak with sweet potato puree and chimichurri sauce

Dinner

Bruschetta with lime crème, brick, and tuna tataki
Seabass with a trilogy of celery root pure raw celery root and crispy chips

Day 2

Lunch

Grilled local vegetables with balsamic reduction and fresh herbs side
Puree from sweet pumpkin and pistachio pesto
Hasselback potatoes with garlic and pastrami
Grilled shrimp with gremolata

Dinner 

Politiki salad with red cabbage, green apple and raisins
Taramas on the side with basil oil
Crawfish ceviche with tiger milk
Risotto with king oyster mushrooms and truffle from Greece

Day 3

Lunch  

Dakos salad with soil from haroupi, feta cheese and fresh tomatoes
Tempura shrimps with spicy sweet chili and tonka
Rack of lamb with pistachio crust and oven-baked potatoes Greek way

Dinner

Burrata salad with cherry tomatoes and basil pesto
Dolmadakia with fennel orzo with lobster bisque sauce and chorizo

Day 4

Lunch

Green salad with green and red mizouna
Japanese rocket, poached pears and hoisin vinaigrette
Fish mosaic with ouzo foam and celery cucumber reduction
Scallops with Jerusalem artichoke puree and caviar

Dinner

Salad with grilled watermelon, mint and feta cheese
Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes

Day 5

Lunch

Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”

Dinner

Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled

Day 6

Lunch

Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing

Dinner

Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio

Desserts

White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille  Rhubarb with dark chocolate ginger and vanilla
Greek Baklava
Trilogy from dark chocolate and beetroot crumble
Poached peach with yogurt ice cream haroupi crumble and olive oil
Tart with lemon curd
Kadaifi with white chocolate pistachio and thyme

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.