Ed Hamilton & Co.

WORLD’S END (MED)

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

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.

Sample Menu

Breakfast

Variety of teas and coffees, fresh juices, smoothies, milk (different types), bread and toasts, Greek yogurt, cereals, fresh fruits, fruit salad honey, local jams, tahini and other spreads. Variety of cheese and cold cuts. Eggs all types, bacon, sausages ,vegetables, salads , pancakes, crepes, croissant different types, cakes, muffins ,pies.

DAY 1

LUNCH

Greek Salad

Vegetable and Halloumi Millefeuille

Lamb chops with Hasselback potatoes and mustard sauce

DINNER

Melon soup with spearmint and prosciutto

Mixed leaves salad with pear, nuts and aromatic balsamic vinaigrette

Seabass with Jerusalem artichoke puree and tomato coulis

 

DAY 2

LUNCH

Traditional Dakos salad

Feta cheese ‘fingers’ with apple chutney

Pastichio (pasta, minced meat, béchamel sauce)

 

DINNER

Rocket salad with dried tomatoes and pesto sauce

Octopus carpaccio with caramelized onion, capers, and fava from Santorini

Sea bream with spinach rice, herbs and lemon sauce

DAY 3

LUNCH

Salad with lettuce, carrots, cherry tomatoes and anthotiro cheese

Mushroom Ravioli with feta sauce and truffle oil

Traditional ‘Yemista”

(variety of vegetables stuffed with rice, herbs, vegetables)

DINNER

Beetroot salad with walnuts and yoghurt sauce

Vegetable Risotto

Beef Picanha with sweet potatoes puree and red wine sauce

DAY 4

LUNCH

Garden salad with vegetables, rusk and raspberry vinaigrette

Arancini balls with yoghurt sauce and parsley oil

Beef fillet with parsnip puree, asparagus and sauce Allemande

Dinner

Salmon roll stuffed with Philadelphia cheese

Nicoise salad

Grilled Salmon with baby carrots, chicory and lemongrass scented sauce

DAY 5

LUNCH

Avocado with shrimps and cocktail sauce

Mixed leaves salad with pomegranate and passion fruit vinaigrette

Octopus cooked in wine served with pasta kritharaki

DINNER

Cooked cabbage salad with sausage and herbed mayonnaise

Spinach ravioli with tomato sauce

Pork roll stuffed with bacon, cheese served with peas and carrots puree and lemon oil sauce

DAY 6

LUNCH

Quinoa salad with carrots, corn, mint, walnuts and strawberry vinaigrette

Vegetable tart with gorgonzola mousse

Ossobuco with tagliattelle

Dinner

Caprese salad with basil and tomato textures

Hummus with onion pearls and crispy tortilla

Grilled Chicken served with warm chickpeas salad and grape sauce

DAY 7

LUNCH

Spring rolls stuffed with vegetables

Noodle salad with vegetables, sesame and chilli sauce

Tuna with basmati rice and soy scented sauce

DINNER

Salad Mix

Greek meat festival

(meat,pitta bread,tzatziki sauce etc.)

DESSERTS

Cheesecake, Fruit platter, Traditional Greek desserts, Brownies, Banana cake, Chocolate soufflé,

Ice Cream , Tiramisu, Vanilla or chocolate mousse with fruits, Orange pie, walnut pie

 

*If you have a food allergy or a special dietary requirement please inform the Chef.

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch  

 

 

 

 

 

 

 

 

 

 

 

 

 

Additional Rate Information

2022 Rates
HIGH SEASON (July – August): EURO 27000
MID SEASON (June & September): EURO 25000
LOW SEASON (October – May): EURO 19000
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: Located in Marina Alimos, Kalamaki, Athens.

Additional Rate Information

2022 Rates
HIGH SEASON (July – August): EURO 27000
MID SEASON (June & September): EURO 25000
LOW SEASON (October – May): EURO 19000
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: Located in Marina Alimos, Kalamaki, Athens.

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: Constantinos Constantis
Constantinos is an energetic and ambitious, young chef with big dreams! After finishing chef school in 2008, he is constantly on the way up the career ladder. Starting off as a trainee he ended up working as an executive chef in well-known 4 and 5-star hotels before joining the yachting industry. He has excellent communication and management skills, organizes his kitchen and staff in an efficient way, and is very conscious of food hygiene rules. He loves to create new dishes with imagination, speed, and to the specific needs of his customers. He is adaptable, pleasant to have onboard, and hard-working. He speaks Greek and English.

Deckhand / Stewardess: Lia Mari
Lia holds is a new addition to World’s End. She is an outgoing individual and makes sure her guests are always with a full glass in hand and not lifting a finger on their holidays!
She holds both a sailing and powerboat license and a certificate from the ERC on Basic Life Support. She has worked on various yachts over the years and is a great addition to the team.
Extremely organized…makes awesome coffee and has completed also bartending seminars, so make sure you try one of her amazing cocktails. She has excellent guest relations skills. She has also been part of the Hellenic Rescue Team and is experienced both in First Aid, rescue at sea and mountain.

Languages: Greek (Fluent), English (Fluent), Russian (Intermediate)

Title Name Nation Born Languages
Captain Thanos Kourtelis Greek 1975 Greek, English, Russian
Crew Constantinos Constantis Cypriot

Captain

Thanos Kourtelis

Chef

Constantinos Constantis

Deckhand / Stewardess

Lia Mari

Accomodation

Electric Heads 5

Ammenities

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

Electronics

Ipod Yes

General

Length 65
Pax 10
Cabins 5
Refit 2016/2020
Year Built 2011
Cruise Speed 9
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 2
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Other Toys Williams Tender 385 - turbo jet 100hp
2 X Seabobs F5 (2016)
Adult water ski
Adult mono ski
Children water ski
2 X 2 seater Kayak
tubes
snorkelling equipment
Wakeboard
2 x SUP

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

Variety of teas and coffees, fresh juices, smoothies, milk (different types), bread and toasts, Greek yogurt, cereals, fresh fruits, fruit salad honey, local jams, tahini and other spreads. Variety of cheese and cold cuts. Eggs all types, bacon, sausages ,vegetables, salads , pancakes, crepes, croissant different types, cakes, muffins ,pies.

DAY 1

LUNCH

Greek Salad

Vegetable and Halloumi Millefeuille

Lamb chops with Hasselback potatoes and mustard sauce

DINNER

Melon soup with spearmint and prosciutto

Mixed leaves salad with pear, nuts and aromatic balsamic vinaigrette

Seabass with Jerusalem artichoke puree and tomato coulis

 

DAY 2

LUNCH

Traditional Dakos salad

Feta cheese ‘fingers’ with apple chutney

Pastichio (pasta, minced meat, béchamel sauce)

 

DINNER

Rocket salad with dried tomatoes and pesto sauce

Octopus carpaccio with caramelized onion, capers, and fava from Santorini

Sea bream with spinach rice, herbs and lemon sauce

DAY 3

LUNCH

Salad with lettuce, carrots, cherry tomatoes and anthotiro cheese

Mushroom Ravioli with feta sauce and truffle oil

Traditional ‘Yemista”

(variety of vegetables stuffed with rice, herbs, vegetables)

DINNER

Beetroot salad with walnuts and yoghurt sauce

Vegetable Risotto

Beef Picanha with sweet potatoes puree and red wine sauce

DAY 4

LUNCH

Garden salad with vegetables, rusk and raspberry vinaigrette

Arancini balls with yoghurt sauce and parsley oil

Beef fillet with parsnip puree, asparagus and sauce Allemande

Dinner

Salmon roll stuffed with Philadelphia cheese

Nicoise salad

Grilled Salmon with baby carrots, chicory and lemongrass scented sauce

DAY 5

LUNCH

Avocado with shrimps and cocktail sauce

Mixed leaves salad with pomegranate and passion fruit vinaigrette

Octopus cooked in wine served with pasta kritharaki

DINNER

Cooked cabbage salad with sausage and herbed mayonnaise

Spinach ravioli with tomato sauce

Pork roll stuffed with bacon, cheese served with peas and carrots puree and lemon oil sauce

DAY 6

LUNCH

Quinoa salad with carrots, corn, mint, walnuts and strawberry vinaigrette

Vegetable tart with gorgonzola mousse

Ossobuco with tagliattelle

Dinner

Caprese salad with basil and tomato textures

Hummus with onion pearls and crispy tortilla

Grilled Chicken served with warm chickpeas salad and grape sauce

DAY 7

LUNCH

Spring rolls stuffed with vegetables

Noodle salad with vegetables, sesame and chilli sauce

Tuna with basmati rice and soy scented sauce

DINNER

Salad Mix

Greek meat festival

(meat,pitta bread,tzatziki sauce etc.)

DESSERTS

Cheesecake, Fruit platter, Traditional Greek desserts, Brownies, Banana cake, Chocolate soufflé,

Ice Cream , Tiramisu, Vanilla or chocolate mousse with fruits, Orange pie, walnut pie

 

*If you have a food allergy or a special dietary requirement please inform the Chef.

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch  

 

 

 

 

 

 

 

 

 

 

 

 

 

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.