ADARA NEXT
Step aboard the exquisite sailing catamaran ADARA NEXT, a newly built Sunreef 60 that embodies modern luxury, sophistication, and superior craftsmanship. Designed for guests who seek both comfort and adventure, ADARA NEXT offers a truly elevated charter experience across the world’s most beautiful waters. With her sleek lines and contemporary Sunreef craftsmanship, ADARA NEXT combines cutting-edge design with a warm, inviting atmosphere. Spacious indoor and outdoor living areas offer the ideal setting for leisure and socializing, whether you're dining al fresco, lounging under the sun, or enjoying evening cocktails against a breathtaking horizon. ADARA NEXT accommodates 8 guests in four lavish queen cabins, each meticulously appointed with elegant finishes and high-end amenities. These serene private retreats provide the perfect balance of comfort and style, allowing guests to relax and unwind in complete tranquility. A professional crew of four ensures that every moment on board is seamless and memorable. With an experienced captain, skilled chef, attentive stewardess, and knowledgeable deckhand, the crew is dedicated to delivering exceptional service, personalized hospitality, and unwavering attention to detail throughout your journey. The talented onboard chef crafts gourmet meals tailored to guest preferences, using fresh, high-quality ingredients to elevate every dining experience. Enjoy delicious cuisine in a setting that enhances every moment at sea. For endless fun on the water, ADARA NEXT is equipped with a wide selection of water toys, offering guests the perfect balance of relaxation and adventure. Experience everything from serene paddling sessions to exhilarating thrills directly from the yacht. Perfect for families, friends, or couples seeking the ideal blend of luxury, comfort, and exploration, ADARA NEXT promises an unforgettable escape. Whether you’re basking on sun-drenched decks, retreating to your beautifully designed cabin, or discovering hidden coves with the water toys, every moment on ADARA NEXT is elevated by thoughtful design and world-class service. Discover the sea in unparalleled style aboard S/Y ADARA NEXT, where refined luxury meets effortless hospitality, creating the perfect setting for a truly unforgettable sailing experience.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines - 2xVolvo 150hp D3 Generators- 2xKohler 17.5 kVa Water makers- 2x 280l/220V EcoSistems and Blue Water Aircondition 100000 BTU Energy Saving VDF controlled 230 V AC - for silent night capability - no generator required at night for A/C | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 33.46 Feet |
| Draft: | 5.2 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Sunreef Yachts |
| SatTv: | Yes |
| JetSkis: | No |
| Flag: | Bulgarian |
| Engines: | Engines - 2xVolvo 150hp D3 Generators- 2xKohler 17.5 kVa Water makers- 2x 280l/220V EcoSistems and Blue Water Aircondition 100000 BTU Energy Saving VDF controlled 230 V AC - for silent night capability - no generator required at night for A/C |
| 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: | Wifi Starlink Laptop Printer |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 2x 280l/22 |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | 2x 280l/22 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Zar 49SL |
| Dinghy hp: | 90 HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Hydraulic aft bathing platform |
| Boarding Ladder (Loc/Type): | Hydraulic gangway |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Stan, born in 1973, has been sailing already since his early childhood years. He started as a 7-year-old boy to sail optimists, lasers and also to windsurf. By the age of 20, he had already embraced the role of a skipper and racer. Over the years he has sailed in many seas calling them his home such as the Black sea, the Mediterranean Sea, the Caribbean, and also several Atlantic crossings! He has worked for private and charter, sailing and motor yachts, able to gain experience with owners, customers, in yacht management and team organization. He is kind, calm and very responsible, and hard-working. He tries to live up to his client’s expectations in every way, providing them safety, care, and full attention during their cruise of a lifetime! He speaks Bulgarian and English. With Captain Stan at the helm, your sailing experience is bound to be an unforgettable adventure.
Chef: Velin Velikov
Velin Velikov is an experienced chef with over 25 years in fine dining, known for his technical precision and consistency. He has worked in demanding kitchens, including Michelin-starred restaurants, refining his skills at the highest level.
His culinary style blends Mediterranean and international influences, with a focus on balance, clean flavors, and seasonal ingredients. Having previous experience working on luxury yachts, he is well adapted to high-pressure, dynamic environments and understands the standards of hospitality at sea.
Professional, adaptable, and detail-oriented, he brings strong leadership and high standards to every kitchen he leads. Driven by passion and a constant pursuit of excellence, he creates refined and memorable culinary experiences.
Stewardess: Alexandra Vasiliou
Alexandra is a motivated and detail-oriented hospitality professional with experience in high-end customer service and tourism. She has a strong background in guest relations, including her role as stewardess in Santorini where she ensured a high standard of onboard service.
She is known for her excellent communication skills, positive attitude, and ability to work efficiently under pressure. Her experience in service and fast-paced environments makes her well-suited for a yacht stewardess position.
Fluent in Greek, English, and Bulgarian, Alexandra is capable of delivering a warm, professional, and personalized experience to international guests onboard.
Deckhand: Maria Mehmed
Maria, born in 1998 in Bulgaria, has a strong passion for the sea and a clear commitment to building a career in the yachting industry. She holds a sailing license and made the transition to yachting after gaining valuable experience ashore in the hospitality sector, working as a receptionist, accountant, and waitress.
She brings excellent customer service skills, a professional and friendly attitude, and takes pride in delivering a high standard of guest care at all times. Maria is a reliable and motivated team player who is comfortable working on board, understands yacht operations, and approaches her duties with a strong work ethic and a positive mindset. She is eager to continue learning, develop her deck skills, and progress within the industry.
Maria speaks Bulgarian, Greek, and English fluently, with conversational Turkish and basic French.
Previous Yacht: Above & Beyond
Daily Morning & Base Selections
Refreshments: Freshly squeezed seasonal juices, immunity-boosting ginger shots, and bespoke fruit smoothies.
The Baker's Basket: Warm sourdough, golden croissants, and traditional handmade Greek pies.
Fresh Market: Vibrant platters of seasonal fruits and sun-ripened Mediterranean berries.
Mediterranean Deli & Dairy: Premium cold cuts (Prosciutto di Parma, Bresaola), artisanal aged Greek cheeses (Graviera, Manouri), assorted raw nuts, dried fruits, and authentic strained yogurt with wild thyme honey.
Healthy Bowls: Homemade toasted granola, organic seeds, nuts, and chia puddings with coconut milk.
Day 1
Breakfast Feature
Shakshuka "Verde", poached eggs in a vibrant green sauce of spinach, leeks, and garden herbs, garnished with marinated goat cheese and toasted pine nuts.
Lunch
Panzanella, tomato & bread salad with fresh oregano and feta.
Zucchini Fritters, crispy golden fritters served with a smooth salsify purée.
Sea Bass Fillet, accompanied by lemon-herb quinoa and charred broccolini.
Lemon Meringue Pie, with sweet honeycomb.
Afternoon Snack
Artisanal Cheese & Charcuterie Board with fig jam and assorted crackers.
Dinner
Burrata, with heirloom tomatoes, edamame, basil, and pistachio.
Tuna Tartare, with wasabi soya dressing, smoked egg yolk, avocado, and jalapeño salsa.
Beef Fillet, served with cheese-potato mousseline, asparagus, and red wine jus.
Dark Chocolate Tart, balanced with sea salt and rich caramel.
Day 2
Breakfast Feature
Signature Avocado Toast, served with poached eggs, tahini dressing, kale pesto, and semi-dried tomatoes.
Lunch
Classic Caesar Salad, with Romaine lettuce, croutons, and Grana Padano.
Crispy Calamari, golden fried rings served with smoked paprika aioli.
Mediterranean Shrimps, sautéed with tomatoes, orange, and capers.
Baked Rice Pudding, infused with orange and traditional Greek mastiha.
Afternoon Snack
Freshly baked scones with clotted cream and strawberry preserve.
Dinner
Smoked Eggplant Salad, with cheese mousse and basil.
Pan-Seared Scallops, served with classic Beurre Blanc and sweet pea puree.
USDA Prime Beef Ribeye, served grilled with authentic Argentine Chimichurri sauce.
Classic Crème Brûlée, with fresh vanilla bean.
Day 3
Breakfast Feature
Truffled Mushroom Omelet, a light and airy soft-cooked omelet with sautéed wild forest mushrooms and melted Brie de Meaux.
Lunch
Arugula & Parmesan Salad, with salt flower and premium olive oil.
Santorini Tomato Keftedes, traditional tomato fritters with homemade tzatziki.
Fresh Catch of the Day (Fagri), whole baked fish served with Mediterranean herb-roasted potatoes and lemon-oil emulsion.
Elderflower Panna Cotta, served with seasonal fruit.
Afternoon Snack
Mini Caprese skewers with a balsamic glaze reduction.
Dinner
Cherry Tomatoes, with goat cheese and basil pesto.
Grilled Squid, served with a lime-coriander dressing and shaved fennel salad.
Slow-Cooked Lamb Shank, served with bulgur risotto, spinach, anchovies, and sheep milk labneh.
House-Made Carrot Cake, layered with spiced cream.
Day 4
Breakfast Feature
Turkish-Style Poached Eggs, nestled in garlic-infused Greek yogurt, drizzled with warm Aleppo pepper butter, topped with Feta.
Lunch
Baby Spinach Salad with feta, dill, and spring onion.
Baba Ganoush, with zaatar and toasted pita bread.
Orata al Cartoccio, baked in parchment with garlic, cherry tomatoes, olives, walnuts, potatoes, lemon, and thyme.
White Chocolate & Strawberry Mousse, topped with fresh blueberries.
Afternoon Snack
Assorted fruit tarts and iced matcha lattes.
Dinner
Finely Chopped Tomato & Walnut Salad, with pomegranate molasses and sumac.
Pesce Crudo, with lemon puree, wasabi mayo, and basil.
Duck Breast, accompanied by a rich port wine reduction and parsnip puree.
Yuzu Chocolate Cheesecake, accompanied by a mixed berry compote.
Day 5
Breakfast Feature
Pain Perdu, caramelized thick-cut brioche infused with Bourbon vanilla, served with flame-grilled peaches and mascarpone whip.
Lunch
Beetroot & Orange Salad, with yogurt and asparagus.
Roasted Cauliflower, served with chickpea puree, lemon yogurt, almond crumble, and kale.
Sole cooked Meunière style, accompanied by a spicy tomato broth, leeks, and white bean stew.
Modern Baklava, with pumpkin seeds, caramelized white chocolate, and yogurt-mastiha mousse.
Afternoon Snack
Applewood-smoked mixed nuts and savory Parmesan shortbreads.
Dinner
Greek Salad (Horiatiki), with barrel-aged feta, Kalamata olives, and carob rusks.
Slow-Cooked Octopus, with Salsa Verde, pickled carrots, garlic, and semi-dried tomatoes.
Iberico Pork Neck – Served with roasted sweet potatoes, charred padron peppers, and a sweet Pedro Ximénez glaze.
Hot Chocolate Fudge Cake, paired with vanilla ice cream.
Day 6
Breakfast Feature
Classic Eggs Benedict, poached eggs with precision-cooked Hollandaise over toasted brioche.
Lunch
Asian Rice Noodle Salad, with shrimp and black sesame.
Black Mussels, cooked with lemongrass, ginger, pearl barley, and fennel.
Corn-Fed Chicken, served with turmeric-cauliflower puree, zucchini, and a light lemon sauce.
Fresh Fruit Platter & Sorbet
Afternoon Snack
Smoked salmon blinis with crème fraîche and dill.
Dinner
Smoked Salmon Salad, with avocado, cucumber, and cottage cheese.
Pan-Fried Red Mullet, accompanied by a beluga lentil stew, cherry tomato confit, and saffron sauce.
Traditional Lamb Moussaka, baked to perfection, accompanied by a crisp cucumber and mint side salad.
Classic Tiramisu, with a hint of premium Amaretto.
Day 7
Breakfast Feature
Applewood smoked Salmon Bagel, with dill cream cheese, capers, and thinly sliced red onion.
Lunch
Quinoa & Roasted Pumpkin Salad, with toasted pumpkin seeds, baby spinach, and tahini-lemon dressing.
Glazed Root Vegetables, slow-roasted with honey, thyme, and sea salt.
Cod Fillet, pan-seared, served over creamy polenta with roasted cherry tomato confit.
Nougat Glacé, featuring mango, crunchy pecans, and frutti di bosco.
Afternoon Snack
Gourmet beef sliders with truffle fries.
Dinner
Grilled Peach & Prosciutto Salad, with stracciatella, fresh mint, and balsamic caviar.
Lobster Ravioli, with a light saffron bisque and crispy sage.
Veal Fillet, accompanied by truffle mashed potatoes, glazed baby carrots, and a rich peppercorn sauce.
Pistachio & Raspberry Tart, with white chocolate ganache and raspberry coulis.
04/07/26 - 11/07/26
07/06/26- 21/06/26
07/06/26- 21/06/26
07/06/26-21/06/26
01/10/2025-08/10/2025
28/07/25-04/08/25
28/07/25-04/08/25
12/07/25 - 26/07/25
27/06/25-10/07/25
06/06/2025-13/06/2025
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season (July - August): EURO 45,000/week
Mid Season (June & September): EURO 40,500/week
Low Season (October - May): EURO 35,000/week
+ Plus expenses 6,5% VAT & APA 30%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
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 + 6,5% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 33.46 Feet
- : 5.2 Feet
- : 8
- : 2025
- : Sunreef Yachts
- : 7
- : 9
- : Yes
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Stanislav Petkov
- : Bulgarian
- : Engines - 2xVolvo 150hp D3 Generators- 2xKohler 17.5 kVa Water makers- 2x 280l/220V EcoSistems and Blue Water Aircondition 100000 BTU Energy Saving VDF controlled 230 V AC - for silent night capability - no generator required at night for A/C
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines - 2xVolvo 150hp D3 Generators- 2xKohler 17.5 kVa Water makers- 2x 280l/220V EcoSistems and Blue Water Aircondition 100000 BTU Energy Saving VDF controlled 230 V AC - for silent night capability - no generator required at night for A/C | |
| Fuel Consumption: | 40 |
| 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: | Wifi Starlink Laptop Printer |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 2x 280l/22 |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | 2xKohler 17.5 kVa |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | 2x 280l/22 |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Zar 49SL |
| Dinghy hp: | 90 HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Hydraulic aft bathing platform |
| Boarding Ladder (Loc/Type): | Hydraulic gangway |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Stan, born in 1973, has been sailing already since his early childhood years. He started as a 7-year-old boy to sail optimists, lasers and also to windsurf. By the age of 20, he had already embraced the role of a skipper and racer. Over the years he has sailed in many seas calling them his home such as the Black sea, the Mediterranean Sea, the Caribbean, and also several Atlantic crossings! He has worked for private and charter, sailing and motor yachts, able to gain experience with owners, customers, in yacht management and team organization. He is kind, calm and very responsible, and hard-working. He tries to live up to his client’s expectations in every way, providing them safety, care, and full attention during their cruise of a lifetime! He speaks Bulgarian and English. With Captain Stan at the helm, your sailing experience is bound to be an unforgettable adventure.
Chef: Velin Velikov
Velin Velikov is an experienced chef with over 25 years in fine dining, known for his technical precision and consistency. He has worked in demanding kitchens, including Michelin-starred restaurants, refining his skills at the highest level.
His culinary style blends Mediterranean and international influences, with a focus on balance, clean flavors, and seasonal ingredients. Having previous experience working on luxury yachts, he is well adapted to high-pressure, dynamic environments and understands the standards of hospitality at sea.
Professional, adaptable, and detail-oriented, he brings strong leadership and high standards to every kitchen he leads. Driven by passion and a constant pursuit of excellence, he creates refined and memorable culinary experiences.
Stewardess: Alexandra Vasiliou
Alexandra is a motivated and detail-oriented hospitality professional with experience in high-end customer service and tourism. She has a strong background in guest relations, including her role as stewardess in Santorini where she ensured a high standard of onboard service.
She is known for her excellent communication skills, positive attitude, and ability to work efficiently under pressure. Her experience in service and fast-paced environments makes her well-suited for a yacht stewardess position.
Fluent in Greek, English, and Bulgarian, Alexandra is capable of delivering a warm, professional, and personalized experience to international guests onboard.
Deckhand: Maria Mehmed
Maria, born in 1998 in Bulgaria, has a strong passion for the sea and a clear commitment to building a career in the yachting industry. She holds a sailing license and made the transition to yachting after gaining valuable experience ashore in the hospitality sector, working as a receptionist, accountant, and waitress.
She brings excellent customer service skills, a professional and friendly attitude, and takes pride in delivering a high standard of guest care at all times. Maria is a reliable and motivated team player who is comfortable working on board, understands yacht operations, and approaches her duties with a strong work ethic and a positive mindset. She is eager to continue learning, develop her deck skills, and progress within the industry.
Maria speaks Bulgarian, Greek, and English fluently, with conversational Turkish and basic French.
Previous Yacht: Above & Beyond
Daily Morning & Base Selections
Refreshments: Freshly squeezed seasonal juices, immunity-boosting ginger shots, and bespoke fruit smoothies.
The Baker's Basket: Warm sourdough, golden croissants, and traditional handmade Greek pies.
Fresh Market: Vibrant platters of seasonal fruits and sun-ripened Mediterranean berries.
Mediterranean Deli & Dairy: Premium cold cuts (Prosciutto di Parma, Bresaola), artisanal aged Greek cheeses (Graviera, Manouri), assorted raw nuts, dried fruits, and authentic strained yogurt with wild thyme honey.
Healthy Bowls: Homemade toasted granola, organic seeds, nuts, and chia puddings with coconut milk.
Day 1
Breakfast Feature
Shakshuka "Verde", poached eggs in a vibrant green sauce of spinach, leeks, and garden herbs, garnished with marinated goat cheese and toasted pine nuts.
Lunch
Panzanella, tomato & bread salad with fresh oregano and feta.
Zucchini Fritters, crispy golden fritters served with a smooth salsify purée.
Sea Bass Fillet, accompanied by lemon-herb quinoa and charred broccolini.
Lemon Meringue Pie, with sweet honeycomb.
Afternoon Snack
Artisanal Cheese & Charcuterie Board with fig jam and assorted crackers.
Dinner
Burrata, with heirloom tomatoes, edamame, basil, and pistachio.
Tuna Tartare, with wasabi soya dressing, smoked egg yolk, avocado, and jalapeño salsa.
Beef Fillet, served with cheese-potato mousseline, asparagus, and red wine jus.
Dark Chocolate Tart, balanced with sea salt and rich caramel.
Day 2
Breakfast Feature
Signature Avocado Toast, served with poached eggs, tahini dressing, kale pesto, and semi-dried tomatoes.
Lunch
Classic Caesar Salad, with Romaine lettuce, croutons, and Grana Padano.
Crispy Calamari, golden fried rings served with smoked paprika aioli.
Mediterranean Shrimps, sautéed with tomatoes, orange, and capers.
Baked Rice Pudding, infused with orange and traditional Greek mastiha.
Afternoon Snack
Freshly baked scones with clotted cream and strawberry preserve.
Dinner
Smoked Eggplant Salad, with cheese mousse and basil.
Pan-Seared Scallops, served with classic Beurre Blanc and sweet pea puree.
USDA Prime Beef Ribeye, served grilled with authentic Argentine Chimichurri sauce.
Classic Crème Brûlée, with fresh vanilla bean.
Day 3
Breakfast Feature
Truffled Mushroom Omelet, a light and airy soft-cooked omelet with sautéed wild forest mushrooms and melted Brie de Meaux.
Lunch
Arugula & Parmesan Salad, with salt flower and premium olive oil.
Santorini Tomato Keftedes, traditional tomato fritters with homemade tzatziki.
Fresh Catch of the Day (Fagri), whole baked fish served with Mediterranean herb-roasted potatoes and lemon-oil emulsion.
Elderflower Panna Cotta, served with seasonal fruit.
Afternoon Snack
Mini Caprese skewers with a balsamic glaze reduction.
Dinner
Cherry Tomatoes, with goat cheese and basil pesto.
Grilled Squid, served with a lime-coriander dressing and shaved fennel salad.
Slow-Cooked Lamb Shank, served with bulgur risotto, spinach, anchovies, and sheep milk labneh.
House-Made Carrot Cake, layered with spiced cream.
Day 4
Breakfast Feature
Turkish-Style Poached Eggs, nestled in garlic-infused Greek yogurt, drizzled with warm Aleppo pepper butter, topped with Feta.
Lunch
Baby Spinach Salad with feta, dill, and spring onion.
Baba Ganoush, with zaatar and toasted pita bread.
Orata al Cartoccio, baked in parchment with garlic, cherry tomatoes, olives, walnuts, potatoes, lemon, and thyme.
White Chocolate & Strawberry Mousse, topped with fresh blueberries.
Afternoon Snack
Assorted fruit tarts and iced matcha lattes.
Dinner
Finely Chopped Tomato & Walnut Salad, with pomegranate molasses and sumac.
Pesce Crudo, with lemon puree, wasabi mayo, and basil.
Duck Breast, accompanied by a rich port wine reduction and parsnip puree.
Yuzu Chocolate Cheesecake, accompanied by a mixed berry compote.
Day 5
Breakfast Feature
Pain Perdu, caramelized thick-cut brioche infused with Bourbon vanilla, served with flame-grilled peaches and mascarpone whip.
Lunch
Beetroot & Orange Salad, with yogurt and asparagus.
Roasted Cauliflower, served with chickpea puree, lemon yogurt, almond crumble, and kale.
Sole cooked Meunière style, accompanied by a spicy tomato broth, leeks, and white bean stew.
Modern Baklava, with pumpkin seeds, caramelized white chocolate, and yogurt-mastiha mousse.
Afternoon Snack
Applewood-smoked mixed nuts and savory Parmesan shortbreads.
Dinner
Greek Salad (Horiatiki), with barrel-aged feta, Kalamata olives, and carob rusks.
Slow-Cooked Octopus, with Salsa Verde, pickled carrots, garlic, and semi-dried tomatoes.
Iberico Pork Neck – Served with roasted sweet potatoes, charred padron peppers, and a sweet Pedro Ximénez glaze.
Hot Chocolate Fudge Cake, paired with vanilla ice cream.
Day 6
Breakfast Feature
Classic Eggs Benedict, poached eggs with precision-cooked Hollandaise over toasted brioche.
Lunch
Asian Rice Noodle Salad, with shrimp and black sesame.
Black Mussels, cooked with lemongrass, ginger, pearl barley, and fennel.
Corn-Fed Chicken, served with turmeric-cauliflower puree, zucchini, and a light lemon sauce.
Fresh Fruit Platter & Sorbet
Afternoon Snack
Smoked salmon blinis with crème fraîche and dill.
Dinner
Smoked Salmon Salad, with avocado, cucumber, and cottage cheese.
Pan-Fried Red Mullet, accompanied by a beluga lentil stew, cherry tomato confit, and saffron sauce.
Traditional Lamb Moussaka, baked to perfection, accompanied by a crisp cucumber and mint side salad.
Classic Tiramisu, with a hint of premium Amaretto.
Day 7
Breakfast Feature
Applewood smoked Salmon Bagel, with dill cream cheese, capers, and thinly sliced red onion.
Lunch
Quinoa & Roasted Pumpkin Salad, with toasted pumpkin seeds, baby spinach, and tahini-lemon dressing.
Glazed Root Vegetables, slow-roasted with honey, thyme, and sea salt.
Cod Fillet, pan-seared, served over creamy polenta with roasted cherry tomato confit.
Nougat Glacé, featuring mango, crunchy pecans, and frutti di bosco.
Afternoon Snack
Gourmet beef sliders with truffle fries.
Dinner
Grilled Peach & Prosciutto Salad, with stracciatella, fresh mint, and balsamic caviar.
Lobster Ravioli, with a light saffron bisque and crispy sage.
Veal Fillet, accompanied by truffle mashed potatoes, glazed baby carrots, and a rich peppercorn sauce.
Pistachio & Raspberry Tart, with white chocolate ganache and raspberry coulis.
04/07/26 - 11/07/26
07/06/26- 21/06/26
07/06/26- 21/06/26
07/06/26-21/06/26
01/10/2025-08/10/2025
28/07/25-04/08/25
28/07/25-04/08/25
12/07/25 - 26/07/25
27/06/25-10/07/25
06/06/2025-13/06/2025
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season (July - August): EURO 45,000/week
Mid Season (June & September): EURO 40,500/week
Low Season (October - May): EURO 35,000/week
+ Plus expenses 6,5% VAT & APA 30%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
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 + 6,5% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
