HIGHJINKS
What are you looking for in your vacation? If you are aiming to take your family and friends on a memorable journey, living an adventurous, yet also relaxing and comfortable, tour among the magnificent Greek islands, sailing through the crystal blue seas of the Aegean or the Ionian, then this impressive and luxurious boat, HIGH JINKS SANYA 57, a definitively elegant and innovative catamaran with a unique, contemporary design by FOUNTAINE PAJOT, is going to fulfil all your desires and expectations. With all the pleasures of the sea, with the distinctive comfort, fixtures and services you’ve come to expect from our Flagship Class, HIGH JINKS will embrace you and will book a place in your heart. The memories you will create on this boat, will be cherished for ever. HIGH JINKS can accommodate up to 8 guests in 1 King size cabin, which features an exclusive suite with a lounge, desk and spacious designer bathroom and three generous Queen size cabins, all equipped with private bathroom facilities. All cabins have been especially designed for maximum comfort and space and have full air-conditioning, TV, DVD and stereo system integrated. HIGH JINKS SANYA 57 offers the luxury and comfort of a fine hotel. Wide staircases beckon to the tranquility and privacy of beautifully appointed cabins. The salon, with its soft colors and flexible seating areas is the perfect place, if you want to hide from the sun and yet not loose contact through the panoramic view with the outside world or if you just want to guess what kind of mouth-watering, delicious culinary delicacies your Chef is going to prepare for you. The aft deck, where you probably will spend most of your time at, is stylishly designed for your comfort, either when gathering around the table to enjoy a fabulous meal, filling the air with Mediterranean flavors, or simply relaxing, with an aperitif in your hand, after an exhausting day, playing with the numerous water toys, such as water skis, kayaks, paddle board, wake board, knee board, tubes, snorkeling gear etc., you have on board. Then again if you like fishing and catch something, your Chef can prepare it for you the same day and serve it to you in the most delicious way, you can imagine. The fore deck is the absolute ideal area for sun-bathing on comfortable sun mattresses, a trampoline, and the best location, if you see any dolphins swimming alongside the boat. The Fly-bridge is the ultimate favorite place for enjoying a glass of champagne accompanied by a finger-licking hors d'oeuvre, while gazing onto the horizon and harmoniously savouring the dreamlike scenery during a sunset. The sailing catamaran HIGH JINKS SANYA 57 will bring you to the most beautiful places in the Mediterranean while traveling in all comfort and privacy. Guided by her crew you will yourself discover the magnificent islands, nature and culture and most importantly the magnificent clarity of the Greek crystal blue waters. Modern and minimal in design with an excellent crew of three. Awards: *2nd Place Emerald Category, CYBA Designer Water Competition, EMMYS 2024
She has one owners suite, 3 queen size double cabins - all with private facilities. Each cabin is equipped with TV, DVD and stereo system.
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 3 |
Single Cabins: | 1 |
Showers: | 4 |
Electric Heads: | 4 |
Engine Details | |
---|---|
Engines - 2 X 110 Volvo Penta Generator - 1 x ONAN KVA | |
Fuel Consumption: | 30 |
Cruising Speed: | 7 |
Max Speed: | 10US Gall/Hr |
Details | |
---|---|
Type: | Cat |
Beam: | 29.13 Feet |
Draft: | 4.59 Feet |
Pax: | 8 |
YearBuilt: | 2014 |
Builder: | Fountaine Pajot |
Engines: | Engines - 2 X 110 Volvo Penta Generator - 1 x ONAN KVA |
Flag: | Greek |
SatTv: | Yes |
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: | - |
Deck Shower: | Yes |
Water Maker: | Yes |
Special Diets: | Inq |
Kosher: | No |
BBQ: | Yes |
Minimum Age: | - |
Inverter: | Yes |
Voltages: | 12 V/220 V |
Water Maker: | Yes |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | deck areas 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: | Yes |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | Yes |
Kayaks (2 Pax): | - |
Floating Mats: | - |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | Yes |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | 2 |
Captain Vangelis, with over a decade of experience at sea, brings an unparalleled blend of navigation expertise and technical proficiency to Highjinks. Serving as Captain since 2012, he’s adept at handling everything from the intricacies of navigation to swiftly addressing mechanical or technical issues. His hands-on experience extends beyond leadership; Vangelis personally maintains and manages a yacht fleet during the winter, giving him a keen understanding of resource management, budget control, and problem-solving on board. During the summer as Captain, he oversees the entire operation of the vessel, ensuring smooth coordination between the crew and high-quality service for passengers. Above all, Vangelis places the utmost priority on safety, ensuring that the crew and passengers are always in safe hands while adhering to maritime regulations and standards. With his steady hand at the helm, guests are guaranteed a memorable sailing experience of a lifetime!
Chef: Anastasios Lamprakis
Anastasios, born in 1971, brings a wealth of culinary expertise and uniqueness to the crew of Highjinks. With a Diploma in Professional Cookery, he has honed his skills through numerous specialized seminars, delving into Japanese and Oriental Cuisine, as well as mastering the knowledge and use of herbs. Since 2010, he has been a fixture in the yachting industry, showcasing his culinary prowess aboard various motor yachts as a seasoned chef. He is organized, adaptable to different kitchen environments and has a wide repertoire of cuisines to offer. Fluent in Greek, English, and German, Anastasios not only crafts delectable dishes to different guest preferences but also ensures a warm and welcoming atmosphere on board through easy communication with his guests, elevating their dining experience to the fullest!
Stewardess/Deckhand: Matrona Gkini
Matrona, born on the picturesque Greek island of Chios, has always had a deep connection to the sea. She pursued her studies at the Tourism and Maritime Academy, laying the foundation for a promising career in yachting. Since 2018, she has gained valuable experience aboard various yachts, honing her skills in hospitality and guest services. An energetic and adventurous individual, Matrona enjoys water sports, swimming, and hiking, bringing her enthusiasm for the outdoors into her work. Her dedication to providing exceptional service ensures that guests have a truly memorable experience on board. Fluent in Greek and English, she is always eager to assist, creating a warm and welcoming atmosphere for everyone she meets.
Previous Yacht: Lucky Clover






































































MID SEASON (June & September): EURO 23000
LOW SEASON (October - May): EURO 20000
Plus Vat currently at 12% plus expenses APA 25%
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) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
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
- : 29.13 Feet
- : 4.59 Feet
- : 8
- : 2014
- : Fountaine Pajot
- : 7
- : 10
- : Engines - 2 X 110 Volvo Penta Generator - 1 x ONAN KVA
- : Yes
- : Yacht offers Rendezvous Diving only
- : Vangelis Pantazis
- : Greek
- : Yes
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 3 |
Single Cabins: | 1 |
Showers: | 4 |
Wash Basins: | - |
Heads: | - |
Electric Heads: | 4 |
Engine Details | |
---|---|
Engines - 2 X 110 Volvo Penta Generator - 1 x ONAN KVA | |
Fuel Consumption: | 30 |
Cruising Speed: | 7 |
Max Speed: | 10US 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: | - |
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 V/220 V |
Water Maker: | Yes |
Water Cap: | 220 lt/hr |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Yes |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | deck areas only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | T/T ZODIAC 4.10 |
Dinghy hp: | 50 |
Dinghy # pax: | 5 |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | - |
Wave Runners: | - |
Kneeboard: | Yes |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | Yes |
Kayaks (2 Pax): | - |
Floating Mats: | - |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | Yes |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | 2 |
Captain Vangelis, with over a decade of experience at sea, brings an unparalleled blend of navigation expertise and technical proficiency to Highjinks. Serving as Captain since 2012, he’s adept at handling everything from the intricacies of navigation to swiftly addressing mechanical or technical issues. His hands-on experience extends beyond leadership; Vangelis personally maintains and manages a yacht fleet during the winter, giving him a keen understanding of resource management, budget control, and problem-solving on board. During the summer as Captain, he oversees the entire operation of the vessel, ensuring smooth coordination between the crew and high-quality service for passengers. Above all, Vangelis places the utmost priority on safety, ensuring that the crew and passengers are always in safe hands while adhering to maritime regulations and standards. With his steady hand at the helm, guests are guaranteed a memorable sailing experience of a lifetime!
Chef: Anastasios Lamprakis
Anastasios, born in 1971, brings a wealth of culinary expertise and uniqueness to the crew of Highjinks. With a Diploma in Professional Cookery, he has honed his skills through numerous specialized seminars, delving into Japanese and Oriental Cuisine, as well as mastering the knowledge and use of herbs. Since 2010, he has been a fixture in the yachting industry, showcasing his culinary prowess aboard various motor yachts as a seasoned chef. He is organized, adaptable to different kitchen environments and has a wide repertoire of cuisines to offer. Fluent in Greek, English, and German, Anastasios not only crafts delectable dishes to different guest preferences but also ensures a warm and welcoming atmosphere on board through easy communication with his guests, elevating their dining experience to the fullest!
Stewardess/Deckhand: Matrona Gkini
Matrona, born on the picturesque Greek island of Chios, has always had a deep connection to the sea. She pursued her studies at the Tourism and Maritime Academy, laying the foundation for a promising career in yachting. Since 2018, she has gained valuable experience aboard various yachts, honing her skills in hospitality and guest services. An energetic and adventurous individual, Matrona enjoys water sports, swimming, and hiking, bringing her enthusiasm for the outdoors into her work. Her dedication to providing exceptional service ensures that guests have a truly memorable experience on board. Fluent in Greek and English, she is always eager to assist, creating a warm and welcoming atmosphere for everyone she meets.
Previous Yacht: Lucky Clover
BREAKFAST
Cake, Jam, Yoghurt, Cereals, Milk, Coffee, Butter, Muffins, Crepes, Pancakes, Plate with different types of cheese, Plate with cold cuts and a’ la minute (Scrambled eggs, French toast, omelet, etc.)
Day 1
Lunch
Tagliata Salad (Green salad with smoked ostrich fillets and lightly spicy dressing with avocado and lime)
Appetizer
Gondolas with cottage cheese, prosciutto, and anise - Goat cheese balls with herbs and grated peppers
Main course
Lamb de samples: - Baby potatoes with citrus juice and rosemary, baked in the oven
Dessert
Fried pineapple with mascarpone, liqueur and maple syrup
Dinner
Green Salad with mango and papaya
Appetizer
Napoleon grilled vegetables with mastelo cheese (local cheese) - Stuffed mushrooms with tomato, pancetta, and parmesan cheese
Main course
Beef escalope with tomato sauce, mushrooms, baby carrots, and white wine white Egyptian rice
Dessert
Cheesecake with wild cherries
Day 2
Lunch
Salad with lettuce and orange, in parmesan cheese “nest”, dressed with sweet paprika, honey, garlic, and orange juice
Appetizer
Mini pizza with seafood—sardines wrapped in vine leaves
Main course
Spaghetti with crawfish or lobster
Dessert
Ravani and ice cream with mastic flavor and rose water
Dinner
Greek Salad
Appetizer
Chickpeas balls - Tzatziki - Anthotiros (local cheese) with herbs, baked in the oven
Main course
Grilled baby chicken with honey and herbs - Sweet potato puree
Dessert
Crème brulee “Catalana” (with buffalo milk)
Day 3
Lunch
Green Salad with arugula, spinach and pomegranate
Appetizer
Mini pies with herbs, stuffed vine leaves with rice and Carrot balls with honey
Main course
Caramelized pork fillet; potatoes “oftes” (local way of cooking)
Dessert
Baklava of Lebanon
Dinner
Green Salad with salmon, avocado, anise and lime
Appetizer
Shrimps with tomato sauce, chili and Roquefort, baked in the oven - Mini burgers with seafood - Fish roe salad Main course
Grilled (local) fish (sea bass, sea bream etc.) - Red rice in broth of herbs
Dessert
Truffles with goji berries and dates
Day 4
Lunch
Salad with smoked chicken, chili sauce and lime
Appetizer
Eggplant mousse - Meatballs
Main course
Stuffed chicken roll with vegetables - Mashed sweet potatoes
Dessert
White halva with strawberries and peaches
Dinner
Salad with arugula, cherry tomatoes and cottage cheese
Appetizer
Carpathian mushroom - Zucchini balls - Split peas
Main course
Pasta with smoked salmon, cherry tomatoes and red wine
Dessert
Mille Feuille with feta and anthotiros cream
Day 5
Lunch
Nicoise Salad
Appetizer
Different types of tapas - Humus with basil - Falafel
Main course
Stuffed cutlets with feta cheese - Potatoes with rosemary garlic chili and curry, baked in the oven
Dessert
Galaktoboureko (local sweet)
Dinner
Potato Salad (Greek traditional salad) with pancetta, spring onions and pickles
Appetizer
Stuffed zucchini flowers - Spicy cheese salad - Grilled red sweet peppers with balsamic and herbs
Main course
Stuffed wild boar roll with cheese and asparagus—mushroom risotto
Dessert
Panna cotta with wild cherry syrup
Day 6
Lunch
Salad with black-eyed peas, spring onions, colored peppers and oregano
Appetizer
Eggplants with mozzarella, basil and balsamic - Fried cheese (saganaki)
Main course
Fish with salt crust - Mussel risotto
Dessert
Profiterole
Dinner
Greek Salad
Appetizer
Gruyere with honey and four peppers - Traditional cheese pies - Stuffed cherry tomatoes with mozzarella and basil
Main course
Pasticcio - Green beans with tomato sauce
Dessert
Chocolate mousse
Day 7
Lunch
Salad dakos with tomato, feta cheese, caper and oregano
Appetizer
Elephant beans with tomato sauce - Kagianas (fried eggs with tomato)
Main course
Grilled lamb chops - Steamed vegetables and asparagus
Dessert
Orange pie
Dinner
Salad with shrimp and noodles
Appetizer
Baby squid in marinade; - Grilled shrimp, marinated with lime and ginger crab salad
Main course
Sea bass with olives, caper, and basil - Wild rice in broth of fish
Dessert
Chocolate pie
*All kinds of breads served at meals are handmade.






































































MID SEASON (June & September): EURO 23000
LOW SEASON (October - May): EURO 20000
Plus Vat currently at 12% plus expenses APA 25%
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) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
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.