HIGH JINKS II

€18,000 - €23,000 / WEEK

10 guests in 5 Queen size cabins.

BUILT/REFIT
YEAR
2017
YACHT
LENGTH
58 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€18,000
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 x Volvo 110 hp 1 X ONAN Wind Generator
Fuel Consumption: 50
Cruising Speed: 7
Max Speed: 8US Gall/Hr
Details
Type: Cat
Beam: 29.2 Feet
Draft: 7.9 Feet
Pax: 10
Refit: 2017
YearBuilt: 2013
Builder: Fountaine-Pajot
Engines: 2 x Volvo 110 hp 1 X ONAN Wind Generator
Flag: Greek
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: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 12/220
Water Maker: Yes
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: outer deck only
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T ZODIAC 4.10
Dinghy hp: 50
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Aft - Hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Michalis Kassaris
Nation: Greek
Born: 1981
License: RYA/MCA Yachtmaster
Languages: Greek, English, Italian, French
Chef
Isaak Athanasiadis
Nation: Greek
Born: 1983
Captain Michalis Kassaris
Michalis is a capable captain - his calm personality and winning smile make everyone feel at home from the first second you meet him. Born in Greece in 1981, from his very first life stage captain Michalis developed a passion for sailing as a sailing student, racer and later as a sailing coach. His broad sailing experience ranges from sailing race participation to boat maintenance. All his life he has been sailing on various S/Y such as Ocean Star, Lagoon, Ocean Voyager. He holds an RYA Yachtmaster Offshore Sail -Power and STCW advanced licenses. Michalis’s experience on the sea is outstanding and combined with his lifeguard experience, safety will be ensured making your trip even more delightful. The Captain's friendly character, fluency in the English language, and communicative Spanish language level allows a harmonious understanding, which is the basis of a comfortable and hospitable vacation onboard a yacht. Most of all though he is wonderful with children.

Chef: Isaak Athanasiadis
Isaak was born in 1983 on the beautiful island of Crete.
He began his career in 2010 when he started to work in several hotels in Crete until 2014 when he upgraded himself as a sous chef in a Family Center, in Isla Party restaurant, and many more.
In 2017, he became a chef and he worked in several elegant restaurants in Crete, such as Ntore Gastronomy & Symposia.
During these years he gained many skills such as organizational skills, adapting to different circumstances, and many others.
He holds daily skippers’ diploma, pool lifeguard certificate, seaman’s book, and powerboat diploma.
He is a nonsmoker and he speaks very good English.







SAMPLE MENU
 

Breakfast

Varieties of Greek pies and other pastry creations, sweet or sour

Eggs cooked in all forms

Fresh bread, toasted croissants, Greek local jams tahini, local honey, yogurt

Fresh fruits,

All types of coffees, juices, smoothies, and tea's

DAY 1

 

Lunch

Lentils salad with avocado, ginger and lime

Beetroot mousse with carob rusk

Sea bream with boiled veggies and lemon sauce

 

Dinner

Green salad with shrimps, mango, basil, and vinegret

Fried graviera cheese with apricot chutney

Stuffed squid with leek and rice

DAY 2

 

Lunch

Lettuce salad with fresh onions and dill

"Biougournti" spicy feta and tomato appetizer

 Roasted baby lamb with potatoes and rosemary

 

 Dinner

Arugula salad with sun-dried tomatoes, walnuts, parmesan, and balsamic vinegar

Mushroom risotto with parmesan, white truffle, and thyme

DAY 3

Lunch

Mixed greens with grilled manouri cheese roasted sesame and grape syrup

Tzatziki

Chicken legs with okra, potatoes, and wine sauce

 

Dinner

Quinoa salad with cucumber, pepper, and sweet chili

Lasagna with spinach and feta cheese

 

DAY 4

 

Lunch

Potato salad with mayo-yogurt  and crispy bacon

Smoked eggplant mousse

Slow-cooked pork belly with black beer and celery root puree

 

Dinner

Beetroot and arugula salad with carob sauce

Feta warped in fyllo pastry with sesame and honey

"Briam" traditional dish with roasted veggies

 

DAY 5

 

Lunch

"Dakos" barley rusk with tomato and feta

Meats balls with coriander flavored yogurt

Stuffed vegetables with rice veggies and herbs

 

Dinner

Coleslaw salad with  red peppers and Greek yogurt

"Giouvetsi" gratin slow-cooked beef in tomato sauce with orzo

DAY 6

 

Lunch

Boiled greens and baby zucchini

Traditional spinach rice

White grouper oven cooked with baby potatoes, garlic and oregano, and "tarama" mousse

 

Dinner

Finocchio and orange salad with fried capers

Tuna tartare with pickled cucumber, chili flakes, and avocado

Octopus with fava bean puree and caramelized onions

DAY 7

 

Lunch

Garlic bread 

Eggplant rolls in sweet and sour balsamic glaze

Pasta with zucchini flowers, feta, spearmint, and basil

 

Dinner

Greek salad 

Santorini's fried tomato balls

"Mousaka"  roasted eggplants and potatoes with minced meat and bechamel sauce

DESSERTS

 

"Halva" semolina dessert with honey cinnamon and orange zest,

 Lemon tart,

"Ekmek kantaifi" with cream and whipped cream,

Black and white chocolate tart with hazelnut praline,

Apple crumble with sweet yogurt cream,

Cheesecake,

Millefeuille with caramelized fyllo pastry, patisserie cream and vanilla ice cream,

Rice pudding with vanilla and Chios mastiha,

Brownies with caramelized almonds.

 

 

 

June 13, 2019
Mitch
June 13, 2019
Rio
15/08/2020
charter
15/08/2020
charter
15/8/2020
charter
Rates are Plus Expenses
2021 Rates

HIGH SEASON (July - August): EURO 23000
MID SEASON (June & September): EURO 21000
LOW SEASON (October - May): EURO 18000
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
  • : 29.2 Feet
  • : 7.9 Feet
  • : 10
  • : 2017
  • : 2013
  • : Fountaine-Pajot
  • : 7
  • : 8
  • : 2 x Volvo 110 hp 1 X ONAN Wind Generator
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Michalis Kassaris
  • : Greek
  • : No
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 5
Electric Heads: 5
Engine Details
2 x Volvo 110 hp 1 X ONAN Wind Generator
Fuel Consumption: 50
Cruising Speed: 7
Max Speed: 8US Gall/Hr
Details
Refit: 2017
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: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 12/220
Water Maker: Yes
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: outer deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T ZODIAC 4.10
Dinghy hp: 50
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Aft - Hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Michalis Kassaris
Nation: Greek
Born: 1981
License: RYA/MCA Yachtmaster
Languages: Greek, English, Italian, French
Chef
Isaak Athanasiadis
Nation: Greek
Born: 1983
Captain Michalis Kassaris
Michalis is a capable captain - his calm personality and winning smile make everyone feel at home from the first second you meet him. Born in Greece in 1981, from his very first life stage captain Michalis developed a passion for sailing as a sailing student, racer and later as a sailing coach. His broad sailing experience ranges from sailing race participation to boat maintenance. All his life he has been sailing on various S/Y such as Ocean Star, Lagoon, Ocean Voyager. He holds an RYA Yachtmaster Offshore Sail -Power and STCW advanced licenses. Michalis’s experience on the sea is outstanding and combined with his lifeguard experience, safety will be ensured making your trip even more delightful. The Captain's friendly character, fluency in the English language, and communicative Spanish language level allows a harmonious understanding, which is the basis of a comfortable and hospitable vacation onboard a yacht. Most of all though he is wonderful with children.

Chef: Isaak Athanasiadis
Isaak was born in 1983 on the beautiful island of Crete.
He began his career in 2010 when he started to work in several hotels in Crete until 2014 when he upgraded himself as a sous chef in a Family Center, in Isla Party restaurant, and many more.
In 2017, he became a chef and he worked in several elegant restaurants in Crete, such as Ntore Gastronomy & Symposia.
During these years he gained many skills such as organizational skills, adapting to different circumstances, and many others.
He holds daily skippers’ diploma, pool lifeguard certificate, seaman’s book, and powerboat diploma.
He is a nonsmoker and he speaks very good English.







SAMPLE MENU
 

Breakfast

Varieties of Greek pies and other pastry creations, sweet or sour

Eggs cooked in all forms

Fresh bread, toasted croissants, Greek local jams tahini, local honey, yogurt

Fresh fruits,

All types of coffees, juices, smoothies, and tea's

DAY 1

 

Lunch

Lentils salad with avocado, ginger and lime

Beetroot mousse with carob rusk

Sea bream with boiled veggies and lemon sauce

 

Dinner

Green salad with shrimps, mango, basil, and vinegret

Fried graviera cheese with apricot chutney

Stuffed squid with leek and rice

DAY 2

 

Lunch

Lettuce salad with fresh onions and dill

"Biougournti" spicy feta and tomato appetizer

 Roasted baby lamb with potatoes and rosemary

 

 Dinner

Arugula salad with sun-dried tomatoes, walnuts, parmesan, and balsamic vinegar

Mushroom risotto with parmesan, white truffle, and thyme

DAY 3

Lunch

Mixed greens with grilled manouri cheese roasted sesame and grape syrup

Tzatziki

Chicken legs with okra, potatoes, and wine sauce

 

Dinner

Quinoa salad with cucumber, pepper, and sweet chili

Lasagna with spinach and feta cheese

 

DAY 4

 

Lunch

Potato salad with mayo-yogurt  and crispy bacon

Smoked eggplant mousse

Slow-cooked pork belly with black beer and celery root puree

 

Dinner

Beetroot and arugula salad with carob sauce

Feta warped in fyllo pastry with sesame and honey

"Briam" traditional dish with roasted veggies

 

DAY 5

 

Lunch

"Dakos" barley rusk with tomato and feta

Meats balls with coriander flavored yogurt

Stuffed vegetables with rice veggies and herbs

 

Dinner

Coleslaw salad with  red peppers and Greek yogurt

"Giouvetsi" gratin slow-cooked beef in tomato sauce with orzo

DAY 6

 

Lunch

Boiled greens and baby zucchini

Traditional spinach rice

White grouper oven cooked with baby potatoes, garlic and oregano, and "tarama" mousse

 

Dinner

Finocchio and orange salad with fried capers

Tuna tartare with pickled cucumber, chili flakes, and avocado

Octopus with fava bean puree and caramelized onions

DAY 7

 

Lunch

Garlic bread 

Eggplant rolls in sweet and sour balsamic glaze

Pasta with zucchini flowers, feta, spearmint, and basil

 

Dinner

Greek salad 

Santorini's fried tomato balls

"Mousaka"  roasted eggplants and potatoes with minced meat and bechamel sauce

DESSERTS

 

"Halva" semolina dessert with honey cinnamon and orange zest,

 Lemon tart,

"Ekmek kantaifi" with cream and whipped cream,

Black and white chocolate tart with hazelnut praline,

Apple crumble with sweet yogurt cream,

Cheesecake,

Millefeuille with caramelized fyllo pastry, patisserie cream and vanilla ice cream,

Rice pudding with vanilla and Chios mastiha,

Brownies with caramelized almonds.

 

 

 

June 13, 2019
Mitch
June 13, 2019
Rio
15/08/2020
charter
15/08/2020
charter
15/8/2020
charter
Rates are Plus Expenses
2021 Rates

HIGH SEASON (July - August): EURO 23000
MID SEASON (June & September): EURO 21000
LOW SEASON (October - May): EURO 18000
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.

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