ALMOSTA ROAD
Lagoon stock photos - real time photos coming May 2025
5 Cabin Version
4 Queen En Suite Guest Staterooms
Crew takes starboard midship cabin
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 30 Feet |
| Draft: | 5 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | MALTA |
| SatTv: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink WIFI is available in both Greece. Download speeds in foreign countries are not equal to the speeds of the US. |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Transom Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 14' |
| Dinghy hp: | 60 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rod and Reel combo |
| Rods: | 2 |
Born and raised in London, UK. The outdoors and adventure was always at the forefront of Jake's mind when it came to doing anything with his time, which was the reason for Jake's interest in working as a landscape Gardener for several years. Here Jake acquired the necessary experience and balance in hard labour, using his hands, operating heavy machinery as well as keeping a keen eye for detail. It wasn't until his early 20's Jake started to pick up sailing on the south coast of England and discovered a whole new world on the water which he fell in love with.
In 2018, he obtained his Yacht Master Offshore in the UK which was the start of his professional role in the industry as a Yacht Captain. Jake has since had a huge amount of experience working on charter yachts all over the Mediterranean, Caribbean, French Polynesia and UK. Also, filled the roles as Lead Skipper and Route Manager for flotilla companies in various destinations. At the start and end of seasons, Jake would be keeping himself on the water working frequently as a yacht delivery skipper.
In his free time, between charter seasons, Jake will always make sure he has something planned for the outdoors. From riding motorcycle enduro in the mountains in Europe, to jumping straight back into his old football team in his home town, Jake always wants to stay active. He spends the rest of his spare time participating in water sports, diving, tennis and some travelling.
Chef Mollie:
Has a background in performing arts, fitness, entrepreneurship, and a deep passion for global cuisine, bringing a unique blend of creativity, discipline, and cultural appreciation to her culinary craft.
Her journey began in Mexico, where she worked as a dancer, acrobat, and flying trapeze instructor. It was there she fell in love with Mexican cuisine, developing a profound appreciation for bold flavors and fresh ingredients. This experience ignited Mollie's passion for creating vibrant, flavorful dishes using ingredients like lime, chili, and garlic—her signature guacamole becoming a favorite among colleagues and friends alike.
Afterward, Mollie pursued her interest in sports and exercise science, studying in Australia for a year and ultimately staying for nearly four years. During this time, she successfully co-founded a performance center for strength sports on the Sunshine Coast. Following this entrepreneurial endeavor, Mollie served as the front-of-house manager at a vegan and gluten-free herbal bar. Here she honed her leadership skills while innovating new cocktails, curating menus, and managing a talented team, further developing her ability to balance creativity and operations.
Returning home, Mollie transitioned into the yachting industry—a career that perfectly aligns with her love for travel and food. Over the years, Mollie has taken on multiple roles as deckhand, stewardess, and chef on motor yachts and catamarans. This experience has not only strengthened Mollie's adaptability and team collaboration skills but also solidified her passion for culinary arts. She has been fortunate to visit over 50 countries, immersing herself in local cuisines and incorporating those influences into her cooking.
Mollie believes fresh, high-quality ingredients and a meticulous attention to detail are the foundations of every exceptional dish. Whether crafting a nutritious breakfast or an elaborate multi-course dinner, Mollie aims to deliver meals that are both wholesome and unforgettable.
Captain Jake Navarro Qualifications:
RYA Yachtmaster Offshore 200GT
STCW Safety Training
Emergency First Aid Training
PADI Advanced Diver
UKSA Superyacht Crew Training
Chef Mollie Olsson Qualifications:
Ashburton Culinary Academy Yacht Chef Certificate 2023
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Yoga Teacher Training 2024
Pilates, Boxing and Aqua Aerobics Instructor
Chef's Mollie's Sample Menu
Fresh Fruit Platter | Juice/Smoothie | Tea & Coffee Served Daily
BREAKFAST
SPELT PANCAKES
Cinnamon | Maple | Mascarpone
SHAKSHUKA
Avocado | Feta | Mint | Toasted Bread
CARAMELIZED FRENCH TOAST
Fresh Berries | Butter
HOMEMADE SCONES
Jam | Butter | Nutella | Whipped Cream
CROISSANT BENEDICT
Smoked Salmon | Hollandaise | Avocado | Poached Egg
ITALIAN STYLE EGGS CAPRESE
Fried Egg | Ciabatta | Pesto | Crispy Proscuitto |Mozerella | Tomato
CREPES
Lemon Curd | Caster Sugar | Raspberries
LUNCH
MADE TO ORDER ITALIAN PIZZA
Mascarpone | Crème fraiche | Mozzarella | Mixed protein | Mixed vegetables
BANG BANG VIETNAMESE NOODLE SALAD
Prawns | Shallots| Roasted peanuts | Bean sprouts | Mint | Ginger | Lime | Chili
POKE BOWL
Fresh tuna | Cabbage| Sushi rice | Mango salsa | Pickled Ginger | Chili mayo
THE MOLLIE SALAD
Couscous | Parsley | Cashews | Pomegranate | Red cabbage | Feta | Sweet potato
CAESAR SALAD
Creamy caesar dressing | homemade croutons | Parmesan | Chicken
cushion Garlic bread
MEXICAN CARNITAS TACO
Pulled pork | Guacamole | Pico de Gallo | Coriander | Pickled red onion
FANCY CHICKEN BURGER
Brioche Parsley Basil Lemon zest Sweet potato fries | Harissa-honey
dressing
STARTERS
CREAMY CAULIFLOWER SOUP
Garlic | Cashew nut | Pumpkin seed | Garlic bread
ROASTED ROOT VEGETABLE SALAD
Sweet potato | Carrot | Honey | Garlic | Ricotta | Rosemary | Thyme
THAI GREEN MANGO SALAD
Mango | Peanuts | Chili | Ginger | Coconut flakes | Basil
SIZZLING PRAWNS
Chili | Parsley | Aioli | Toasted bread
SEA BREAM CEVICHE
Charred sweetcorn | Spring onion | Coriander | Lime
JAPANESE CABBAGE PANCAKES
White cabbage | Soy sauce | Siracha mayo
GRILLED LOBSTER TAILS
Lemon | Parsley | Butter| Dijon mustard | Garlic
MAIN
RIBEYE STEAK
Parmesan potato stack | Beurre rouge | Honey carrots
SEARED SESAME CRUSTED TUNA STEAK
Asian slaw | Asparagus| Soy sauce
CREAMY LEMON RISOTTO
Garlic shrimps | Asparagus | Caramelized cherry tomatoes
MAHI MAHI
Cauliflower puree | Garlic herb oil | Parmesan crisp | Citrus beurre blanc
CREAMY LOBSTER PASTA
White wine | Parmesan | Lemon | Chives | Garlic bread
MIDDLE EASTERN MEZE
Lamb kofta | Falafel| Tabouli| Tzatziki | Hummus| Zaalouk
Muhammara | Pita Bread
TERIYAKI SALMON
Creamy coconut rice | Thai cucumber salad | Cashews
DESSERT
SWEDISH STICKY CHOCOLATE CAKE
Whipped cream | Raspberries | Caster sugar
DECONTRUCTED CARROT CAKE
Roasted pecans | Pickled carrots
THREE LAYERD CHEESECAKE
Cream cheese | Strawberries | White chocolate
CHOCOLATE TARTE
Nut crust Sea salt
CREME BRULEE
Crispy sugar crust | Vanilla
APPLE TARTE
Vanilla ice cream | Almonds
HIBISCUS PANNA COTTA
Vanilla | Hibiscus sauce
</strong> <strong>24hr turns available, please inquire.</strong>
Additional Rate Details:
Summer 2025, 7 night rates:
High Season (Mid June, July, August): 31,500 EUR per week plus expenses (VAT 13% & APA 25%)
Notes:
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner.
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.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.</p>
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
- : 30 Feet
- : 5 Feet
- : 8
- : 2025
- : Lagoon
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jake Navarro
- : MALTA
- : No
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink WIFI is available in both Greece. Download speeds in foreign countries are not equal to the speeds of the US. |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Streaming |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes |
| Water Cap: | 250 Gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Transom Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 14' |
| Dinghy hp: | 60 |
| Dinghy # pax: | 8pax |
| Water Skis Adult: | 1 |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rod and Reel combo |
| Rods: | 2 |
Born and raised in London, UK. The outdoors and adventure was always at the forefront of Jake's mind when it came to doing anything with his time, which was the reason for Jake's interest in working as a landscape Gardener for several years. Here Jake acquired the necessary experience and balance in hard labour, using his hands, operating heavy machinery as well as keeping a keen eye for detail. It wasn't until his early 20's Jake started to pick up sailing on the south coast of England and discovered a whole new world on the water which he fell in love with.
In 2018, he obtained his Yacht Master Offshore in the UK which was the start of his professional role in the industry as a Yacht Captain. Jake has since had a huge amount of experience working on charter yachts all over the Mediterranean, Caribbean, French Polynesia and UK. Also, filled the roles as Lead Skipper and Route Manager for flotilla companies in various destinations. At the start and end of seasons, Jake would be keeping himself on the water working frequently as a yacht delivery skipper.
In his free time, between charter seasons, Jake will always make sure he has something planned for the outdoors. From riding motorcycle enduro in the mountains in Europe, to jumping straight back into his old football team in his home town, Jake always wants to stay active. He spends the rest of his spare time participating in water sports, diving, tennis and some travelling.
Chef Mollie:
Has a background in performing arts, fitness, entrepreneurship, and a deep passion for global cuisine, bringing a unique blend of creativity, discipline, and cultural appreciation to her culinary craft.
Her journey began in Mexico, where she worked as a dancer, acrobat, and flying trapeze instructor. It was there she fell in love with Mexican cuisine, developing a profound appreciation for bold flavors and fresh ingredients. This experience ignited Mollie's passion for creating vibrant, flavorful dishes using ingredients like lime, chili, and garlic—her signature guacamole becoming a favorite among colleagues and friends alike.
Afterward, Mollie pursued her interest in sports and exercise science, studying in Australia for a year and ultimately staying for nearly four years. During this time, she successfully co-founded a performance center for strength sports on the Sunshine Coast. Following this entrepreneurial endeavor, Mollie served as the front-of-house manager at a vegan and gluten-free herbal bar. Here she honed her leadership skills while innovating new cocktails, curating menus, and managing a talented team, further developing her ability to balance creativity and operations.
Returning home, Mollie transitioned into the yachting industry—a career that perfectly aligns with her love for travel and food. Over the years, Mollie has taken on multiple roles as deckhand, stewardess, and chef on motor yachts and catamarans. This experience has not only strengthened Mollie's adaptability and team collaboration skills but also solidified her passion for culinary arts. She has been fortunate to visit over 50 countries, immersing herself in local cuisines and incorporating those influences into her cooking.
Mollie believes fresh, high-quality ingredients and a meticulous attention to detail are the foundations of every exceptional dish. Whether crafting a nutritious breakfast or an elaborate multi-course dinner, Mollie aims to deliver meals that are both wholesome and unforgettable.
Captain Jake Navarro Qualifications:
RYA Yachtmaster Offshore 200GT
STCW Safety Training
Emergency First Aid Training
PADI Advanced Diver
UKSA Superyacht Crew Training
Chef Mollie Olsson Qualifications:
Ashburton Culinary Academy Yacht Chef Certificate 2023
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Yoga Teacher Training 2024
Pilates, Boxing and Aqua Aerobics Instructor
Chef's Mollie's Sample Menu
Fresh Fruit Platter | Juice/Smoothie | Tea & Coffee Served Daily
BREAKFAST
SPELT PANCAKES
Cinnamon | Maple | Mascarpone
SHAKSHUKA
Avocado | Feta | Mint | Toasted Bread
CARAMELIZED FRENCH TOAST
Fresh Berries | Butter
HOMEMADE SCONES
Jam | Butter | Nutella | Whipped Cream
CROISSANT BENEDICT
Smoked Salmon | Hollandaise | Avocado | Poached Egg
ITALIAN STYLE EGGS CAPRESE
Fried Egg | Ciabatta | Pesto | Crispy Proscuitto |Mozerella | Tomato
CREPES
Lemon Curd | Caster Sugar | Raspberries
LUNCH
MADE TO ORDER ITALIAN PIZZA
Mascarpone | Crème fraiche | Mozzarella | Mixed protein | Mixed vegetables
BANG BANG VIETNAMESE NOODLE SALAD
Prawns | Shallots| Roasted peanuts | Bean sprouts | Mint | Ginger | Lime | Chili
POKE BOWL
Fresh tuna | Cabbage| Sushi rice | Mango salsa | Pickled Ginger | Chili mayo
THE MOLLIE SALAD
Couscous | Parsley | Cashews | Pomegranate | Red cabbage | Feta | Sweet potato
CAESAR SALAD
Creamy caesar dressing | homemade croutons | Parmesan | Chicken
cushion Garlic bread
MEXICAN CARNITAS TACO
Pulled pork | Guacamole | Pico de Gallo | Coriander | Pickled red onion
FANCY CHICKEN BURGER
Brioche Parsley Basil Lemon zest Sweet potato fries | Harissa-honey
dressing
STARTERS
CREAMY CAULIFLOWER SOUP
Garlic | Cashew nut | Pumpkin seed | Garlic bread
ROASTED ROOT VEGETABLE SALAD
Sweet potato | Carrot | Honey | Garlic | Ricotta | Rosemary | Thyme
THAI GREEN MANGO SALAD
Mango | Peanuts | Chili | Ginger | Coconut flakes | Basil
SIZZLING PRAWNS
Chili | Parsley | Aioli | Toasted bread
SEA BREAM CEVICHE
Charred sweetcorn | Spring onion | Coriander | Lime
JAPANESE CABBAGE PANCAKES
White cabbage | Soy sauce | Siracha mayo
GRILLED LOBSTER TAILS
Lemon | Parsley | Butter| Dijon mustard | Garlic
MAIN
RIBEYE STEAK
Parmesan potato stack | Beurre rouge | Honey carrots
SEARED SESAME CRUSTED TUNA STEAK
Asian slaw | Asparagus| Soy sauce
CREAMY LEMON RISOTTO
Garlic shrimps | Asparagus | Caramelized cherry tomatoes
MAHI MAHI
Cauliflower puree | Garlic herb oil | Parmesan crisp | Citrus beurre blanc
CREAMY LOBSTER PASTA
White wine | Parmesan | Lemon | Chives | Garlic bread
MIDDLE EASTERN MEZE
Lamb kofta | Falafel| Tabouli| Tzatziki | Hummus| Zaalouk
Muhammara | Pita Bread
TERIYAKI SALMON
Creamy coconut rice | Thai cucumber salad | Cashews
DESSERT
SWEDISH STICKY CHOCOLATE CAKE
Whipped cream | Raspberries | Caster sugar
DECONTRUCTED CARROT CAKE
Roasted pecans | Pickled carrots
THREE LAYERD CHEESECAKE
Cream cheese | Strawberries | White chocolate
CHOCOLATE TARTE
Nut crust Sea salt
CREME BRULEE
Crispy sugar crust | Vanilla
APPLE TARTE
Vanilla ice cream | Almonds
HIBISCUS PANNA COTTA
Vanilla | Hibiscus sauce
</strong> <strong>24hr turns available, please inquire.</strong>
Additional Rate Details:
Summer 2025, 7 night rates:
High Season (Mid June, July, August): 31,500 EUR per week plus expenses (VAT 13% & APA 25%)
Notes:
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner.
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.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.</p>
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.
