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 Kassari
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 races 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’ 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 the communicative Spanish language level allows a harmonious understanding, which is the basis of a comfortable and hospitable vacation on board a yacht. Most of all though he is wonderful with children.

Chef: Isaak Athanasiadis
Isaak was born in 1983 in 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, adopting to different circumstances, and many others.
He holds daily skippers’ diploma, pool lifeguard certificate, seaman’s book and powerboat diploma.
He is a non smoker and he speaks very good English.







SAMPLE MENU
 
Breakfast
 
Fresh Juice
Whole or light milk
Cereals of your choice
Greek yogurt 
Fruit salad or compote
Greek spoon desserts
Nuts or raisins
Butter
Thyme honey
Marmalade
Choice Between: Boiled Eggs| Poached| Fried| Scrambled| Omelet
English Bread or Greek rustic bread or croissant
Cake or local sweets
Selection of local cheeses with tomatoes, cucumber and olives
Selection of bacon, ham, boiled sausages and roasted mushrooms
Filter coffee or espresso
Tea
 

Lunch

Appetizers:
Bruschetta with fresh tomato, Feta cheese, basil and olive oil
Steamed mussels with white wine and fresh dill
Trilogy of roasted eggplant and fresh garden herbs
Fried gruyere with cherry tomatoes, ouzo and fresh basil
Vegetables with balsamic sauce
 
Salads:
Greek Salad with cherry tomatoes, cucumber, Feta cheese, capers and peppers
Ruckola with spinach, roasted Manouri cheese, walnuts, raisins and honey sauce
Salad bouquet with smoked salmon, avocado and orange 
Salad bouquet with smoked salmon, tomatoes, cucumber, mustard and spearmint 
Salad of boiled vegetables 
Couscous salad
 
Pasta-Risotto:
Skioufikta (traditional Greek pasta) or hilopitaki (Greek style noodles) with Feta cheese, cherry tomatoes, ruckola and white wine
Risotto with chicken, ricotta cheese and mushroom sauce
Spaghetti with ruckola leaves, parmesan and sundried tomatoes
 
Fish:
Octopus with fava beans, caramelized onions and olive oil
Grilled shrimps with lentils, cooked in seafood broth
 
Meat:
Chicken breast fillet with mushed eggplant puree and olive oil 
or with Roasted Haloumi cheese and small salad
Calf tagliata with ruckola and gruyere
Lamp ragout with zucchinis
Italian sandwich with patatas bravas
 

Dinner

Appetizers:
Greek pie with wild greens
Fava beans puree with onions, sprinkled with olive oil
Small zucchini pancakes with Feta cheese and spearmint
Fried shrimps with tomato sauce and ouzo
Variety of mushrooms with Mizithra cheese and sweet mustard sauce
 
Salads:
Nicoise salad with tuna from Alonissos
Ruckola with apple, celery, louza (Greek Salami), gruyere from Naxos and yogurt sauce
Mista with anthotyro cheese, seasonal fruits and spearmint
Cretan Salad with rusk, tomato, cucumber and feta cheese
 
Pasta-Risotto:
Matsata with shrimps, mussels and seashell sauce
Seafood risotto with Greek Saffron
Beef Giouvetsi baked in stoneware with trimmed Mizithra cheese
 
Fish:
Grilled calamari with sauteed greens and oil vinaigrette sauce
Fish fillet (of the day) wrapped in dough with asparagus and sauce Hollandaise
 
Meat:
Beef fillet with dauphinoise potatoes and red wine sauce
Lamp cooked in the casserole with mashed potato, olive oil and garden herbs
Burger with beef and coleslaw sauce
Chicken breast fillet grilled with baked tomatoes, tzatziki (Greek dip) and small pita breads 
or Souvlaki of pork with caramelized onions with Greek pita
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 Kassari
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 races 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’ 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 the communicative Spanish language level allows a harmonious understanding, which is the basis of a comfortable and hospitable vacation on board a yacht. Most of all though he is wonderful with children.

Chef: Isaak Athanasiadis
Isaak was born in 1983 in 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, adopting to different circumstances, and many others.
He holds daily skippers’ diploma, pool lifeguard certificate, seaman’s book and powerboat diploma.
He is a non smoker and he speaks very good English.







SAMPLE MENU
 
Breakfast
 
Fresh Juice
Whole or light milk
Cereals of your choice
Greek yogurt 
Fruit salad or compote
Greek spoon desserts
Nuts or raisins
Butter
Thyme honey
Marmalade
Choice Between: Boiled Eggs| Poached| Fried| Scrambled| Omelet
English Bread or Greek rustic bread or croissant
Cake or local sweets
Selection of local cheeses with tomatoes, cucumber and olives
Selection of bacon, ham, boiled sausages and roasted mushrooms
Filter coffee or espresso
Tea
 

Lunch

Appetizers:
Bruschetta with fresh tomato, Feta cheese, basil and olive oil
Steamed mussels with white wine and fresh dill
Trilogy of roasted eggplant and fresh garden herbs
Fried gruyere with cherry tomatoes, ouzo and fresh basil
Vegetables with balsamic sauce
 
Salads:
Greek Salad with cherry tomatoes, cucumber, Feta cheese, capers and peppers
Ruckola with spinach, roasted Manouri cheese, walnuts, raisins and honey sauce
Salad bouquet with smoked salmon, avocado and orange 
Salad bouquet with smoked salmon, tomatoes, cucumber, mustard and spearmint 
Salad of boiled vegetables 
Couscous salad
 
Pasta-Risotto:
Skioufikta (traditional Greek pasta) or hilopitaki (Greek style noodles) with Feta cheese, cherry tomatoes, ruckola and white wine
Risotto with chicken, ricotta cheese and mushroom sauce
Spaghetti with ruckola leaves, parmesan and sundried tomatoes
 
Fish:
Octopus with fava beans, caramelized onions and olive oil
Grilled shrimps with lentils, cooked in seafood broth
 
Meat:
Chicken breast fillet with mushed eggplant puree and olive oil 
or with Roasted Haloumi cheese and small salad
Calf tagliata with ruckola and gruyere
Lamp ragout with zucchinis
Italian sandwich with patatas bravas
 

Dinner

Appetizers:
Greek pie with wild greens
Fava beans puree with onions, sprinkled with olive oil
Small zucchini pancakes with Feta cheese and spearmint
Fried shrimps with tomato sauce and ouzo
Variety of mushrooms with Mizithra cheese and sweet mustard sauce
 
Salads:
Nicoise salad with tuna from Alonissos
Ruckola with apple, celery, louza (Greek Salami), gruyere from Naxos and yogurt sauce
Mista with anthotyro cheese, seasonal fruits and spearmint
Cretan Salad with rusk, tomato, cucumber and feta cheese
 
Pasta-Risotto:
Matsata with shrimps, mussels and seashell sauce
Seafood risotto with Greek Saffron
Beef Giouvetsi baked in stoneware with trimmed Mizithra cheese
 
Fish:
Grilled calamari with sauteed greens and oil vinaigrette sauce
Fish fillet (of the day) wrapped in dough with asparagus and sauce Hollandaise
 
Meat:
Beef fillet with dauphinoise potatoes and red wine sauce
Lamp cooked in the casserole with mashed potato, olive oil and garden herbs
Burger with beef and coleslaw sauce
Chicken breast fillet grilled with baked tomatoes, tzatziki (Greek dip) and small pita breads 
or Souvlaki of pork with caramelized onions with Greek pita
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.

CONTACT US