7th heaven
7th Heaven Yacht Charter
Step aboard S/Y 7th Heaven, a magnificent catamaran that redefines luxury on the open sea. Designed to offer an exquisite balance of spaciousness and intimacy, this exceptional yacht invites you to experience an unforgettable journey with family and friends. Featuring the largest flybridge in its class, 7th Heaven is the perfect vessel for those seeking both relaxation and adventure in a setting of unparalleled comfort.
Luxury and Space Redefined
From bow to stern, 7th Heaven is designed with elegance and versatility in mind. The expansive 27.5 m² cockpit serves as an inviting space to dine, unwind, and soak in the breathtaking ocean views. The luxurious foredeck offers modular sunbathing stations, allowing guests to bask in the warm sunshine or enjoy a peaceful afternoon under the open sky. Meanwhile, the 30 m² flybridge stands as a true highlight, offering a spacious retreat for socializing, lounging, or taking in the panoramic beauty of the surrounding waters.
The Ultimate Onboard Experience
Designed for effortless entertaining, 7th Heaven features a thoughtfully arranged galley-up layout, seamlessly connecting the yacht’s main saloon with both the foredeck and aft deck. This open-concept design creates a welcoming and social atmosphere, ideal for shared meals, sunset cocktails, and late-night conversations beneath the stars. Whether you’re hosting a lively gathering or enjoying a moment of solitude, every space aboard this yacht is crafted to enhance your experience.
Elegant Accommodations for a Serene Escape
Every guest aboard 7th Heaven will find themselves wrapped in comfort and sophistication. The yacht features a lavish master cabin, alongside three beautifully appointed queen cabins, each with its own private en-suite bathroom. The VIP cabin, located on the starboard aft, offers an intimate and refined retreat, while another queen cabin on the starboard forward provides additional luxury. On the port side, two more queen cabins offer serene accommodations, with the aft cabin featuring convenient deck access, serving as the crew’s private quarters. With ample space and well-designed interiors, 7th Heaven ensures that every guest enjoys a peaceful and rejuvenating stay.
Embark on the Voyage of a Lifetime
Set sail on an adventure unlike any other aboard 7th Heaven. Whether you’re exploring remote island paradises, indulging in world-class cuisine, or simply soaking in the rhythm of the sea, this exceptional yacht offers the perfect setting for making lifelong memories. Don’t miss your chance to experience true luxury on the water—book your charter today and elevate your next vacation to extraordinary heights!
vip cabin on stb aft, a queen cabin stb fwd
2 queen cabin to port, with the aft cabin with a deck access- is the crew cabin
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2x 150 hp yanmar engine, 2x 12kva fischer panda synchronised gen | |
| Fuel Consumption: | 10 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31 Feet |
| Draft: | 5.4 Feet |
| Pax: | 8 |
| YearBuilt: | 2024 |
| Builder: | Fountaine Pajot |
| Engines: | 2x 150 hp yanmar engine, 2x 12kva fischer panda synchronised gen |
| JetSkis: | No |
| Flag: | Malta |
| SatTv: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | all ages are welcome |
| Inverter: | yes |
| Voltages: | 220/110/24 |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | only at aft back steps |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Highfild 4.2 |
| Dinghy hp: | 60 HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes both stern of the boat |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 1 |
-
Diving Costs information
-
Master of Yachts 200GT
Captain Tiaan Pistorius hails from the sunny shores of Jeffreys Bay, South Africa, where his lifelong connection to the ocean began. Surfing, sailing, diving, and fishing shaped his early years and set the course for a professional maritime career spanning over 12 years.
After delivering a wide variety of vessels across the world’s oceans, Tiaan has focused his expertise on the charter industry. He holds a Master of Yachts 200GT license along with numerous supporting maritime qualifications, combining strong technical skill with extensive blue-water experience.
Based in Aegina, Greece for the past six years, Tiaan has dedicated himself to uncovering the most beautiful and lesser-known destinations the Greek islands have to offer. When not at sea, he can usually be found repairing or rebuilding vessels abroad—from 80-foot steel landing craft to vintage racing yachts—bringing new life to old ships wherever he goes.
Known for his calm confidence and problem-solving ability, Tiaan places safety above all else, ensuring guests are always in capable hands. With a deep interest in culture, history, and travel, he delights in bringing people together through shared experiences, taking guests beyond the usual routes to hidden coves and unforgettable anchorages.
Deckhand / Stewardess – Selina Rai
RYA Day Skipper | Powerboat Level 2 | Qualified Yoga Instructor
Selina Rai is a true world citizen. Born in Ireland and raised in Germany and Canada, she has lived in over nine countries and traveled to more than forty, bringing a rich global perspective and natural curiosity to life onboard.
Her passion for sailing was discovered while working and traveling abroad as a foreign language teacher, but everything changed when she joined an Atlantic crossing as part of a delivery crew. Since then, Selina has fully embraced life at sea, developing her sailing skills while combining them with a strong background in hospitality.
Based in Aegina, Greece, Selina worked at her local sailing school as Fleet Cleaning Manager while completing her RYA Day Skipper certification and building miles throughout the Saronic Gulf. She is also a qualified yoga instructor and loves offering onboard yoga sessions to guests who wish to relax, stretch, and reconnect while at sea.
A warm and gregarious extrovert, Selina thrives on creating meaningful connections with guests. Highly adaptable and solution-oriented, she consistently goes above and beyond to ensure every detail is considered. Selina is dedicated to making each charter a memorable experience filled with comfort, energy, and genuine care.
Chef - Clair harrison
With over 25 years of experience in kitchens and hospitality, Claire’s passion for food has been a lifelong pursuit. She began her culinary journey at just 15, working as a pasta apprentice under Lucianna Conte, where she developed a strong foundation in Italian cuisine.
Claire’s career has spanned fine dining restaurants, food trucks, and more than 118 weddings, shaping a philosophy that exceptional food becomes the subtle soundtrack to life’s most memorable celebrations. She has had the privilege of both creating and recreating these moments for guests from around the world.
Travel has deepened Claire’s perspective, reinforcing a belief in continuous learning. By connecting with local producers and artisans—many carrying generations of knowledge—she has refined not only her cooking style but also her approach to sourcing ingredients.
Committed to fresh, vibrant flavours and naturally raised produce, Claire has built a career centered on letting quality ingredients shine, elevating each dish with a touch of flair and a hint of magic.
High Season (July-August) EURO 36000/week
Mid-Season (June and Sept) EURO 31000/week
Low Season (Rest months) EURO 24900/week
Plus, all expenses (V.A.T. 13% & APA 20%)
General yacht rate terms
Rates are + ALL: Plus Expenses
or
inclusive (Caribbean terms) * please contact us for inclusive rates , rate published here are plus expensess.
for Mediterranean guest may choose a *inclusive rate or plus expenses rate
*For inclusive rate F&b will be supply at industry standard of these type of charter. for special request there will be extra charge.
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 nights charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Summer Base Port: Athens
Summer Operating Area: Greece
Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31 Feet
- : 5.4 Feet
- : 8
- : 2024
- : Fountaine Pajot
- : 7
- : 9
- : 2x 150 hp yanmar engine, 2x 12kva fischer panda synchronised gen
- : Yes
- : No
- : Onboard
- : Tiaan Pistorius
- : Malta
- : No
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2x 150 hp yanmar engine, 2x 12kva fischer panda synchronised gen | |
| Fuel Consumption: | 10 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | yes on a h |
| # CD's: | yes |
| Camcorder: | No |
| Books: | yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | yes |
| Minimum Age: | all ages are welcome |
| Generator: | yes |
| Inverter: | yes |
| Voltages: | 220/110/24 |
| Water Maker: | yes |
| Water Cap: | 800 L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | yes |
| Guests Smokes: | only at aft back steps |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfild 4.2 |
| Dinghy hp: | 60 HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes both stern of the boat |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 1 |
-
Diving Costs information
-
Master of Yachts 200GT
Captain Tiaan Pistorius hails from the sunny shores of Jeffreys Bay, South Africa, where his lifelong connection to the ocean began. Surfing, sailing, diving, and fishing shaped his early years and set the course for a professional maritime career spanning over 12 years.
After delivering a wide variety of vessels across the world’s oceans, Tiaan has focused his expertise on the charter industry. He holds a Master of Yachts 200GT license along with numerous supporting maritime qualifications, combining strong technical skill with extensive blue-water experience.
Based in Aegina, Greece for the past six years, Tiaan has dedicated himself to uncovering the most beautiful and lesser-known destinations the Greek islands have to offer. When not at sea, he can usually be found repairing or rebuilding vessels abroad—from 80-foot steel landing craft to vintage racing yachts—bringing new life to old ships wherever he goes.
Known for his calm confidence and problem-solving ability, Tiaan places safety above all else, ensuring guests are always in capable hands. With a deep interest in culture, history, and travel, he delights in bringing people together through shared experiences, taking guests beyond the usual routes to hidden coves and unforgettable anchorages.
Deckhand / Stewardess – Selina Rai
RYA Day Skipper | Powerboat Level 2 | Qualified Yoga Instructor
Selina Rai is a true world citizen. Born in Ireland and raised in Germany and Canada, she has lived in over nine countries and traveled to more than forty, bringing a rich global perspective and natural curiosity to life onboard.
Her passion for sailing was discovered while working and traveling abroad as a foreign language teacher, but everything changed when she joined an Atlantic crossing as part of a delivery crew. Since then, Selina has fully embraced life at sea, developing her sailing skills while combining them with a strong background in hospitality.
Based in Aegina, Greece, Selina worked at her local sailing school as Fleet Cleaning Manager while completing her RYA Day Skipper certification and building miles throughout the Saronic Gulf. She is also a qualified yoga instructor and loves offering onboard yoga sessions to guests who wish to relax, stretch, and reconnect while at sea.
A warm and gregarious extrovert, Selina thrives on creating meaningful connections with guests. Highly adaptable and solution-oriented, she consistently goes above and beyond to ensure every detail is considered. Selina is dedicated to making each charter a memorable experience filled with comfort, energy, and genuine care.
Chef - Clair harrison
With over 25 years of experience in kitchens and hospitality, Claire’s passion for food has been a lifelong pursuit. She began her culinary journey at just 15, working as a pasta apprentice under Lucianna Conte, where she developed a strong foundation in Italian cuisine.
Claire’s career has spanned fine dining restaurants, food trucks, and more than 118 weddings, shaping a philosophy that exceptional food becomes the subtle soundtrack to life’s most memorable celebrations. She has had the privilege of both creating and recreating these moments for guests from around the world.
Travel has deepened Claire’s perspective, reinforcing a belief in continuous learning. By connecting with local producers and artisans—many carrying generations of knowledge—she has refined not only her cooking style but also her approach to sourcing ingredients.
Committed to fresh, vibrant flavours and naturally raised produce, Claire has built a career centered on letting quality ingredients shine, elevating each dish with a touch of flair and a hint of magic.
Day 1 – A Welcome Surprise
Breakfast
Breakfast selection and daily changes
Breakfast
Homemade choc chip mini cookie cereal
Mango smoothie bowl with toasted coconut & berries
Brioche French toast, bacon roses & tomato butter
Lunch
Butter poached chicken, rocket, grilled Adam figs & pine nut salad with pesto roasted squash and custom mini foccacia
Serve with vanilla and rose ice tea
Dinner
Pink pasta with prawns and smoked chilli, thyme puffs filled with pesto custard & topped with lemon jelly drops.
Serve with limoncello gin fizz
Lamb steaks with espagnole sauce, rainbow mash, snowpeas & roast baby turnips, finished with black sesame and preserved lemon.
Serve with mint & red peppercorn tea
Lemon tart with raspberry & vodka sorbet, white chocolate whip & fresh raspberries
Serve with espresso shaved ice
Day 2 – Everything in Moderation, including Moderation
Breakfast
Double cream yoghurt parfait with lime, berries & homemade granola
Apple & toasted pecan flapjack cereal
Bacon lardons waffles with poached egg & chive hollandaise
Lunch
Prawn & mango grilled skewers served on roasted flatbread with gem lettuce hearts, lime and ginger
Saffron butter lobster tail served on warm Po-boy rolls with aioli dipping sauce & spicy apple dipping sauce
Tuna carpaccio with hot honey chilli oil, sprouts & Nasturtiums
Dinner
Smoked pork belly with pickled carrots & Israeli cucumbers, watermelon rind kimchee & honey cured egg yolks, served with boa buns
1 bite lime cheesecake with chilli glaze
Greek style roast chicken with fondant potatoes, green beans in pomegranate molasses & feta mousse
1 bite watermelon granita
Pink chocolate dome filled with homemade honey ice cream & blackberry mousse, sand cookie crumb & South African style fudge
Day 3 –Its about the vibe…
Rum Taster menu
Breakfast
Oat and chai pudding , berries & maple syrup whip (v)
Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone
Fatayer filled with shakshuka, served with spiced yoghurt
Lunch
Beach Picnic
Beef short rib Italian rolls, provolone and slow cooked onion
Chicken caesar lettuce wraps with sprouts & pine nuts
Charcuterie board
Watermelon & feta skewers with fresh mint
Dulce de leche cheesecake
Fudge brownies
Strawberry Sangria
Breakfast
Oat and chai pudding , berries & maple syrup whip (v)
Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone
Fatayer filled with shakshuka, served with spiced yoghurt
Lunch
Beach Picnic
Beef short rib Italian rolls, provolone and slow cooked onion
Chicken caesar lettuce wraps with sprouts & pine nuts
Charcuterie board
Watermelon & feta skewers with fresh mint
Dulce de leche cheesecake
Fudge brownies
Strawberry Sangria
Breakfast
Oat and chai pudding , berries & maple syrup whip (v)
Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone
Fatayer filled with shakshuka, served with spiced yoghurt
Lunch
Beach Picnic
Beef short rib Italian rolls, provolone and slow cooked onion
Chicken caesar lettuce wraps with sprouts & pine nuts
Charcuterie board
Watermelon & feta skewers with fresh mint
Dulce de leche cheesecake
Fudge brownies
Strawberry Sangria
Dinner
Kudu carpaccio with roasted mixed peppers, chilli crunch & heart of palm. Paired with Desert Diamond
Burrata topped with black gold, smoked olive oil and tropical pepper. Served with twice baked garlic points & candied walnut butter. Paired with 1703
Line fish & preserved citrus served with orzo, roast vine tomatoes, steamed rapini & homemade aioli. Paired with Distillery 031 Aqua Zulu cachça
Morrocan spiced mini cucumbers with black tahini dipping sauce. Paired with The Kracken black spice
Cannoli filled chocolate crepe stack, served with warm chocolate crème anglaise. Paired with Maison Ferrand Xaymaca Dry
Day 4 - Tastes like a memory
Breakfast
South African breakfast crunchies
Green smoothies
Japanese flapjacks with strawberry infused maple syrup, mustard seed crusted pancetta and blackberry smash
Lunch
Pasta Bar
Basil & rocket pesto sauce, bacon roses & slow roasted rainbow cherry tomatoes
Porcini & lemon verbena
Slow cooked beef ragout & rosemary cream
Butternut Tagliatelle
Potato & ube gnocchi
Classic farfalle
Dinner
Crab curry bunny chow. Deep fried soft shell crab in a traditional Durban marsala curry sauce, coriander pesto & sambal
Whole roast sirloin served on polenta with roast pearl onions, rocket & red onion salad, pine nut butter & red wine jelly drops
1 bite frozen rosè litchis
Berry sundae – honey comb ice cream, vodka macerated berries, crème anglaise, roasted hazelnuts & cracking white chocolate
Day 5 – Magies vol, oogies toe From SA with love
Breakfast
Mini flapjack cereal and cinnamon milk
Chamomile breakfast panna cotta with poached vanilla plums
Slow cooked rice porridge with poached egg, chorizo & baby leeks
Lunch
Poke bowls with fresh greens, pickled carrot & daikon, enochi, pineapple heart & cured fresh paprika
Served with
Hot smoke salmon
Pork belly burnt ends
Purple cabbage broth
Dinner
It starts with 2 bites
Spicy and smokey South African biltong pate
It's too hot in Durban
Mini bunny chow: Durban curry served in a bread bowl
Shisanyama Time - The way we do it back home. Shisa means fire & Nyama means meat
Marinaded thick cut rump steaks, pepper crusted staanribs (air cured lamb ribs), peri-peri sosaties (chicken thigh skewers) & homemade “boerewors" (spicy sausage) grilled over open flames and served with chargrilled corn, braai baked potato & mango atchar
Melktert (traditional South African set custard tart) served with a creamy cinnamon shot
Day 6 – Keep Calm and have a Burger
Breakfast
Blue smoothie bowls, toasted oats, dragonfruit & blackberries
Roasted pineapple & honey whip
Soft scrambled eggs, pork belly, pickled spring onions & China-guava jam
Lunch
Prawn & Orzo salad with fresh peas
Butter, bacon & grilled feta salad with black gold dressing
Rocket and asparagus tip salad with gorgonzola dressing
Duck breast prosciutto & heirloom tomato salad with naartjie zest dressing
Dinner
Dorito crumbed chicken sliders served on a swirl bun with crunchita, homemade BBQ sauce & Asian ‘slaw served with mini sweet potato waffle fries & chilli, blood orange preserve
Serve with an IPA shandy
120g 70/30 waygu burger on a toasted charcoal brioche bun & topped with cherrywood bacon & millionaires queso. Served with mashed potato fries & homemade aioli
Serve with a biscoff milkshake
DIY Whoppie pie – chocolate “buns", brownie topped with cookie dough, freeze dried mango & shortbread fries
Day 7 – OK I love you bye bye
Breakfast
Quiche cupcakes & avo frosting
Vanilla berries, roasted oats & frozen yoghurt
Fully loaded croissants – soft scrambled eggs, crispy bacon, tomato jam, mushrooms & onion crunch
Lunch
Seaweed & rice paper quesadilla
Seared tuna, avo & smoked olive oil
Korean style crsipy chicken, undressed coleslaw & wasabi mayo
Raw veg, fresh herb mascarpone & roasted cashews
Prawn, spring onion, pineapple relish & mango chutney
Dinner
1 bite Katzu lobster roll with black tahini
Slow roasted smoked pork belly with spicy carrot sauce, spicy peanut brittle & mustard greens
1 bite baked camembert topped with cherry liqueur glaze
Chateau Briand in sauce au Vin Muscat with twice roasted potatoes, garlic French beans & bone marrow butter
1 bite soft baked gingerbread with cardamom tea
White hot chocolate “soup" with Japanese custard pie & puff doughnuts, topped with pistachio
Vegetarian
Caprese salad bite
Porcini raviolo & confit garlic sauce topped with pea pesto, deep fried enoki & lemon salt
Roast heirloom tomato soup served with baked brown butter dippers, basil cream mousse & roasted rosemary corn
Thai green curry & basmati rice served with pompadoms, green banana, mango atchar & fresh green chilli oil
Coconut cream & blackberry cheesecake served with blackberry jelly & caramelized white chocolate
Vegetarian charcuterie of brie, provolone & camembert, roasted peppers, grilled mushrooms, red onion & baby spinach baked inside foccacia & topped with garlic, rosemary & lemon oil
Coconut cream & biscoff cheesecake served with a Beijinho de coco & maple syrup mousse
Vegan menu
Breakfast
Coconut yoghurt, berries & granola
Shakshuka & bake mushrooms with hashbrowns
Lunch
BBQ purple peppers, pickled red onion & kimchi on crusty rolls with lime & avo
Dinner
Grilled asparagus & white truffle
Tofu in purple broth served with beetroot crisp & red onion chutney
Shiitake mushroom pate topped slow roasted portobello, deep friend enoki, gochujang & sesame on toasted ciabatta
Sushi fries & watermelon rind kimchi served with “magic" dipping sauce
Coconut cream & biscoff cheesecake served with a Beijinho de coco & maple syrup mousse
Snacks
Noodle bowls with fresh & stir fry veg, shredded roast chicken, herb oil & mushroom broth
Betel leaf wraps with grilled Vietnamese beef & pickled cucumber
Mixed peri-peri toasted nuts, raw coconut & soft red onions
Bellinis topped with chevin, grilled figs, honey walnuts, salmon pate & biltong pate
Global tacos seaweed taco with crab & pineapple, soft corn taco with pulled pork, charcoal hard shell taco with butter chicken
2 bite fatayer with spinach & peppers
Mini chicken & waffles with gochujang sauce & red pepper maple syrup
Savory mini doughnuts filled with lemongrass custard & topped with sweet habanero glaze
High Season (July-August) EURO 36000/week
Mid-Season (June and Sept) EURO 31000/week
Low Season (Rest months) EURO 24900/week
Plus, all expenses (V.A.T. 13% & APA 20%)
General yacht rate terms
Rates are + ALL: Plus Expenses
or
inclusive (Caribbean terms) * please contact us for inclusive rates , rate published here are plus expensess.
for Mediterranean guest may choose a *inclusive rate or plus expenses rate
*For inclusive rate F&b will be supply at industry standard of these type of charter. for special request there will be extra charge.
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 nights charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Summer Base Port: Athens
Summer Operating Area: Greece
Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
