BOOM
4 queen and one cabin with up down bunk beds all with private bathroom
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X 110HP (Yanmar 4JH4-110) Generator: Onan Genset 17,5 Kva 220V / 50 Hz | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 8 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31 Feet |
| Draft: | 4.11 Feet |
| Pax: | 10 |
| YearBuilt: | 2018 |
| Builder: | Lagoon |
| Engines: | 2 X 110HP (Yanmar 4JH4-110) Generator: Onan Genset 17,5 Kva 220V / 50 Hz |
| Flag: | Greek |
| 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: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 220V / 50HZ |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Outdoor areas |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T HIGHFIELD 4,20m |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Adam was born and raised in Sweden in 1972.
Fell in love with open blue sailing as a teenager. Started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea mans book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.
Been sailing professionally the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”...
Enjoys listening and understanding the needs of each and every one of his guests.
A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.
Chef: Dionisis Mihailovic
Dionisis is amazing both in culinary skills and personality. He has worked several years abroad (France and England) and now has expanded his horizons into the deep blue sea. His meat and seafood dishes are savored by many guests. He is a master of "smoothies"! He has a calm disposition and he is always there to share his recipes. He is great with children.
Deckhand: Stefanos Drampoukakis
Stefanos is 21 years old and is from the beautiful town of Chania on the island of Crete. With a love of the sea, he started sailing and holds certification in both commercial pleasure craft and sailing yachts. His technical and electrical knowledge along with boat systems and equipment are perfect for the yachting world.
Now living in Piraeus, he enjoys working out, walking, and spending time with friends. In joining the crew of Boom, he’s looking forward to welcoming guests and offering them the best possible charter experience!
Languages: Greek and English (fluent)
Breakfast
Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies
DAY 1
LUNCH
Beetroot salad with capers and orange vinaigrette
Eggplants stuffed with onions and garlic
Chicken drumsticks with Jasmine rice
DINNER
Spinach salad with radish and mustard vinaigrette
Zucchini and carrots sauté with cumin seeds
Swordfish with green olives sauce and linguini
DAY 2
LUNCH
Black eyed peas salad with peppers and lemon vinaigrette
Tzatziki
Half lamb with Greek herbs and roasted potatoes
DINNER
Greek salad
Traditional Greek crunchy cornmeal pie with fresh greens and herbs
Shrimps with smoked paprika sauce
DAY 3
LUNCH
Mushroom and corn salad with dry figs
Chickpeas baked in the oven with rosemary
Chicken livers glazed with balsamic vinegar
DINNER
Fennel salad with red onions and ginger vinaigrette
Jacket sweet potatoes
Fresh fish from local fishermen with thyme and lime
DAY 4
LUNCH
Lentils salad with cherry tomatoes and smoked cheese
Orzo with pumpkin
Calamari sauté with aioli sauce
DINNER
Lettuce salad with celery and tahini vinaigrette
Couscous with veggies
Greek traditional meatballs with tomato sauce (soutzoukakia)
DAY 5
LUNCH
Rocket salad with nectarine and Talagani grilled cheese
Buckwheat with fresh onions and anchovy
Cod en papillote with green beans
DINNER
Quinoa salad with avocados and gherkins
Feta cheese pie with spearmint (Tiropita)
Osso bucco with tomato sauce and basil leaves
DAY 6
LUNCH
Potato salad with estragon and cashew nuts
Smoked eggplant puree
Salt crusted sea bass with coriander seeds
DINNER
Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese
Green peas a la Francaise
Chicken filet with pumpkin seed oil
DAY 7
LUNCH
Greek cabbage salad (Politiki)
Fried Gnocchi
Mousaka with eggplants, potatoes and minced beef
DINNER
Greek (Cretan) dakos salad
Chikpea fritters
Tuna skewers with guacamole
DESSERTS
Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts
*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
HIGH SEASON (July - August): EURO 21900
MIDSEASON (June - Sept): EURO 20600
LOW SEASON (October - May) : EURO 15.500
Plus Vat currently at 12% plus expenses APA 20%
Charters for less than a week are only available upon request and the weekly rate is divided by 6
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
- : 4.11 Feet
- : 10
- : 2018
- : Lagoon
- : 8
- : 9
- : 2 X 110HP (Yanmar 4JH4-110) Generator: Onan Genset 17,5 Kva 220V / 50 Hz
- : Yes
- : Yacht offers Rendezvous Diving only
- : Adam Apostolopoulos
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X 110HP (Yanmar 4JH4-110) Generator: Onan Genset 17,5 Kva 220V / 50 Hz | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 8 |
| 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: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Onan 17,5 kva 220V / 50HZ |
| Inverter: | Yes |
| Voltages: | 220V / 50HZ |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Outdoor areas |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T HIGHFIELD 4,20m |
| Dinghy hp: | 60 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Adam was born and raised in Sweden in 1972.
Fell in love with open blue sailing as a teenager. Started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea mans book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.
Been sailing professionally the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”...
Enjoys listening and understanding the needs of each and every one of his guests.
A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.
Chef: Dionisis Mihailovic
Dionisis is amazing both in culinary skills and personality. He has worked several years abroad (France and England) and now has expanded his horizons into the deep blue sea. His meat and seafood dishes are savored by many guests. He is a master of "smoothies"! He has a calm disposition and he is always there to share his recipes. He is great with children.
Deckhand: Stefanos Drampoukakis
Stefanos is 21 years old and is from the beautiful town of Chania on the island of Crete. With a love of the sea, he started sailing and holds certification in both commercial pleasure craft and sailing yachts. His technical and electrical knowledge along with boat systems and equipment are perfect for the yachting world.
Now living in Piraeus, he enjoys working out, walking, and spending time with friends. In joining the crew of Boom, he’s looking forward to welcoming guests and offering them the best possible charter experience!
Languages: Greek and English (fluent)
Breakfast
Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies
DAY 1
LUNCH
Beetroot salad with capers and orange vinaigrette
Eggplants stuffed with onions and garlic
Chicken drumsticks with Jasmine rice
DINNER
Spinach salad with radish and mustard vinaigrette
Zucchini and carrots sauté with cumin seeds
Swordfish with green olives sauce and linguini
DAY 2
LUNCH
Black eyed peas salad with peppers and lemon vinaigrette
Tzatziki
Half lamb with Greek herbs and roasted potatoes
DINNER
Greek salad
Traditional Greek crunchy cornmeal pie with fresh greens and herbs
Shrimps with smoked paprika sauce
DAY 3
LUNCH
Mushroom and corn salad with dry figs
Chickpeas baked in the oven with rosemary
Chicken livers glazed with balsamic vinegar
DINNER
Fennel salad with red onions and ginger vinaigrette
Jacket sweet potatoes
Fresh fish from local fishermen with thyme and lime
DAY 4
LUNCH
Lentils salad with cherry tomatoes and smoked cheese
Orzo with pumpkin
Calamari sauté with aioli sauce
DINNER
Lettuce salad with celery and tahini vinaigrette
Couscous with veggies
Greek traditional meatballs with tomato sauce (soutzoukakia)
DAY 5
LUNCH
Rocket salad with nectarine and Talagani grilled cheese
Buckwheat with fresh onions and anchovy
Cod en papillote with green beans
DINNER
Quinoa salad with avocados and gherkins
Feta cheese pie with spearmint (Tiropita)
Osso bucco with tomato sauce and basil leaves
DAY 6
LUNCH
Potato salad with estragon and cashew nuts
Smoked eggplant puree
Salt crusted sea bass with coriander seeds
DINNER
Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese
Green peas a la Francaise
Chicken filet with pumpkin seed oil
DAY 7
LUNCH
Greek cabbage salad (Politiki)
Fried Gnocchi
Mousaka with eggplants, potatoes and minced beef
DINNER
Greek (Cretan) dakos salad
Chikpea fritters
Tuna skewers with guacamole
DESSERTS
Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts
*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
HIGH SEASON (July - August): EURO 21900
MIDSEASON (June - Sept): EURO 20600
LOW SEASON (October - May) : EURO 15.500
Plus Vat currently at 12% plus expenses APA 20%
Charters for less than a week are only available upon request and the weekly rate is divided by 6
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.
