Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
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
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Based in the Ionian in the summer months.
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.
Languages: Greek, English, French
Deckhand: Dimitris Neamonitis
In the year 1972, Dimitris was born in the city of Athens. He received his Higher National Diploma in Food Science in 1994 after completing his studies in Food Science at Leeds University. His interests include horseback riding, sailing, and the cooking, and he holds a diploma in both sailing and motor boating. He is someone who gets along well with guests and has excellent organizing skills.
Since 2016, Dimitris has been employed by the yachting company, where he thrives in providing excellent service across the board in order to provide clients with the best possible charter vacation.
Languages: Greek, English
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Thanos Kourtelis | Greek | 1975 | Greek(Fluent) , English (Fluent) , German (Fluent), Turkish (novice), French (Novice), Dutch (Novice) |
| Crew | Antonis Mitropoulos | Greek |
Captain
Thanos Kourtelis
Chef
Antonis Mitropoulos
Deckhand
Dimitris Neamonitis
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Wakeboard (1, sizes 30 - 45)
Waterski adults (1, sizes 39 - 45)
Monoski (1, sizes 39 - 45)
Kayak 2 seated (1)
SUP (2)
SeaBob (2)
Inflatable couch Jobe for 3 pax(1)
Fishing gear (1)
Snorkeling gear (13)
Baby life jackets (2)
Sea Wing Yamaha (1)
Sea Scooter Jobe (1)
Wakeboard (1)
WORLD’S END can accommodate 10 guests in 5 cabins. The Master cabin has a double bed, shower and electric toilet. 3 Guest cabins have a double bed, shower and electric toilet. A Guest cabin has a twin bed, shower and electric toilet.
WORLD’S END is fully air conditioned through out. WORLD’S END�s crew has a separate heads and shower. Guests are not allowed to bring pets onboard.
Breakfast
Tea, infusions, all types of coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts, eggs all types, avocados, pancakes, crepes, croissant, pancakes, porridge, Shakshuka with tomatoes and herbs
Day 1
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 2
Lunch
Politiki salad with nuts vinegar and fried onion
Grilled shrimps with gremolata and carpaccio zucchini with orange glace
Lobster pasta with bisque and fresh herbs
Dinner
Tartar beef with siracha shimeji mushrooms and cured egg yolk
Fillet mignon with glazed baby carrots and pepper sauce
Day 3
Lunch
Dakos salad with tomato basil and feta cheese
Sauté mushrooms with “staka” milk from Crete island
Mushroom risotto with king oyster truffle and shitake mushrooms
Dinner
Fish of the day ceviche tiger milk mango pomegranate
Variety of sushi maki California rolls nigiri
Day 4
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
Day 5
Lunch
Mexican salad with radicchio lime tomato and coriander
Tempura shrimps with siracha mayo
Grilled chicken breast with smashed potato and soya glace
Dinner
Variety of tacos with pulled pork or spicy beef
Beef ribs roasted with jacket Peruvian potatoes
Day 6
Lunch
Scallops with cauliflower puree and green apple
Beef carpaccio
Orzo seafood with mussels octopus and chorizo
Dinner
Black rice cold salad with grilled vegetables
Black pork with baby potatoes crushed and thyme
Day 7
Lunch
Coleslaw salad
Tsoureki bread with prosciutto and provolone cheese
Beef meatballs with tomato cumin and jasmine rice
Dinner
Burrata salad with cherries tomato and basil pesto
Seabass with trilogy of celery root and tomato sauce
Desserts
Cheesecake
Greek baklava
Kadaifi with white chocolate and pistachio
Deconstructed deep-fried banoffee
Tart with lemon curd
Tiramisu
Apple tart
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.