IRENE
The 69’5” (21.16m) yacht IRENE is an excellently-maintained classic Ferretti yacht with elegant design and a child-friendly, light-filled interior. It’s the ideal yachting platform for families and groups of friends, as well as couples looking for romantic charters. IRENE sleeps eight guests in four cabins, with further accommodation for a crew of four, meaning the 1:2 guest-to-crew ratio guarantees impeccable onboard service.
One Master queen bedded cabin with en-suite bathroom
One VIP queen bedded with en-suite bathroom
One Twin bedded cabin with en-suite bathroom
One Twin bedded cabin with bunk beds (Both twin cabins are sharing one bathroom)
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| Main engines: 2 x 1150 HP MTU Generators: 1 x 20 KW 1 x 17 KW (120 Ltr/day) | |
| Fuel Consumption: | 350 |
| Cruising Speed: | 20 knots |
| Max Speed: | 25 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 5.60 Metres |
| Draft: | 1.83 Metres |
| Pax: | 8 |
| Refit: | 2024 |
| YearBuilt: | 1999 |
| Builder: | Ferretti |
| Engines: | Main engines: 2 x 1150 HP MTU Generators: 1 x 20 KW 1 x 17 KW (120 Ltr/day) |
| 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: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Position: Captain
Description:
Captain Konstantinos, born in 1979, holds a Yachtmaster Offshore Diploma from the Royal Yachting Association, a Speedboat License, and a degree in Marketing Management from Deree College. With over 20 years of extensive experience in the maritime industry, Captain Konstantinos stands out for his dedication, integrity, and hardworking nature. His vast knowledge of the sea and commitment to ensuring a smooth and safe experience make him the ideal captain to guide guests on their journey through the stunning Greek islands. Known for his excellent communication skills, Captain Konstantinos is passionate about sharing the beauty of Greece’s coastal destinations, ensuring that each guest enjoys a personalized and unforgettable experience. His expertise spans across motor yachts of various sizes and his adaptability and enthusiasm make him an invaluable part of the crew. When not navigating the seas, Captain Konstantinos enjoys going to the cinema and, of course, sailing. His dedication to his profession, combined with his friendly and approachable demeanor, guarantees that guests aboard M/Y IRENE will have the trip of a lifetime.
Languages: Greek, English
Previous Yachts: M/Y CATHERINE II (PRINCESS 65’), M/Y SANTA ELENA (POSSILIPO 95’), M/Y SEADOG (FERRETTI 800), PERSHING 62’
Interests: Sailing, Cinema, Exploring Greek Islands
Name: Charalambos Mavroudis
Position: Chef
Description:
Chef Charalambos, born in 1974, holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos and has specialized in Argentinian Cuisine with training in Argentina. With an extensive 25-year career, Chef Charalambos has worked in some of the most prestigious luxury hotels, renowned restaurants, yachts, and even television shows in both Greece and abroad. His culinary journey also includes serving as a Culinary Arts Instructor, further solidifying his expertise in the kitchen. A passionate member of the Chef Club Athens, Charalambos has honed a diverse range of skills, specializing in Mediterranean, Argentinian, Mexican, and German cuisines, with a particular expertise in fish dishes. His innovative approach to cooking ensures that each guest aboard M/Y IRENE experiences exceptional and unforgettable meals, prepared with the finest ingredients. When not crafting delicious meals, Charalambos loves to travel, discover new cuisines, visit food fairs, and dive into the underwater world.
Languages: Greek, English, German
Previous Yachts: M/Y IRENE
Interests: Traveling, Food Fairs, Diving, Exploring New Cuisines
Name: Nataliya Savka
Position: Stewardess
Description:
Nataliya, born in 1979, began her career in the culinary world and later transitioned into yachting in 2010. Her strong background in the kitchen, combined with her passion for meeting new people and traveling, has shaped her into a dedicated and enthusiastic stewardess. Nataliya is known for her warmth and ability to make guests feel at home, ensuring that they have an unforgettable time onboard M/Y IRENE.
As a team player with excellent communication skills, she is adaptable in various situations and always goes the extra mile to accommodate the guests’ daily needs. Whether it's creating lasting memories, assisting with special requests, or providing exceptional service, Nataliya's passion for hospitality shines through. In her free time, Nataliya enjoys spending time with friends, creating meaningful experiences outside of her professional life.
Languages: Greek, English, Russian, Romanian
Previous Yachts: M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH
Interests: Traveling, Cooking, Spending time with friends
Name: Gabriel Navarro
Position: Deckhand
Description:
Gabriel, a skilled and versatile deckhand, excels in hospitality, multitasking, and critical thinking. With training from the Maritime Training Center of the Philippines, Gabriel is well-equipped with certifications in Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid, and Personal Safety and Responsibility. His strong communication skills and dedication to ensuring a smooth and memorable experience for the guests make him an invaluable asset to the M/Y IRENE team. Gabriel is always ready to assist with the yacht’s operations while ensuring that guests' daily needs are met with great care. His positive and professional attitude contributes to the seamless functioning of the yacht, helping guests enjoy their time on board to the fullest. In his spare time, Gabriel enjoys exercising, maintaining a healthy lifestyle.
Languages: English, Greek, Filipino
Previous Yachts: M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR
Interests: Exercising, Personal Development
Breakfast
American Breakfast:
Pancakes & Waffles with various toppings,
Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs
Croissants, Muffins, Bagels with Cream Cheese and Herbs,
Avocado Toast, Monte Cristo Sandwich,
Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,
Variety of Cold Cuts
Greek Traditional Breakfast:
Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and Molasses Sauce
Bougatsa Thessalonikis with Cinnamon and Powdered Sugar
Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs, Omelette,
Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataifi Rolls with Mousse Mizithra Cheese and Pine Nuts with Blackberry Sauce
Low-Calorie Breakfast:
Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,
Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey, Avocado & Cottage Cheese Sandwich
DAY 1
Lunch
Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs
Spinach, Arugula, Lettuce, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette
French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & Red Wine Château Sauce
Apple Crumble Tart with Berry Coulis
Dinner
Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad
Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette
Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confit Zucchini
Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney
DAY 2
Lunch
Sautéed Scampi with Green Pea Velouté & Lemon Foam
Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing
Risotto with Saffron & Shrimp
Lemon Tart
Dinner
Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish Ink Tuile
Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans
Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots
Basil Panna Cotta with Strawberry Gel and Crispy Almonds
DAY 3
Lunch
Caramelized Foie Gras with Fig Marmalade and Brioche Crust
Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing
Lamb Fillet with Rosemary and Thyme, Truffle Potato Purée
Salted Caramel Tiramisu
Dinner
Vitello Tonnato
Caesar Salad
Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini
Pomegranate Sorbet with Champagne Foam and Gold Leaves
DAY 4
Lunch
Scallops with Cauliflower Purée and Truffle Oil
Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime
Grouper Fillet with Sweet Potato Confit, Sea Urchin Sauce, and Avocado Foam
Crème Brûlée with Strawberries
Dinner
Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel
Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with Beetroot Vinaigrette
Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear
Dessert: Profiteroles
DAY 5
Lunch
Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime
Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing
Chicken Ballotin Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables
Deconstructed Ekmek Kataifi
Dinner
Sweet Potato Soup with Coconut Foam and Chorizo Crumble
Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce
Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)
Chocolate Tart with Maldon Salt and Caramel Semifreddo
DAY 6
Lunch
Fish and Scampi Vegetable Soup
Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
Peking Duck with Potato Fondant
Mille-feuille with Vanilla Cream and Forest Fruits
Dinner
Crab Cake with Truffle Aioli
Cobb Salad (USA Style)
Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
American Cheesecake
DAY 7
Lunch
Fish and Scampi Vegetable Soup
Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
Peking Duck with Potato Fondant
Millefeuille with Vanilla Cream and Forest Fruits
Dinner
Crab Cake with Truffle Aioli
Cobb Salad (USA Style)
Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
American Cheesecake
Low season (rest of the period): 20.500 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
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
- : Power
- : 5.60 Metres
- : 1.83 Metres
- : 8
- : 2024
- : 1999
- : Ferretti
- : 20 knots
- : 25 knots
- : Main engines: 2 x 1150 HP MTU Generators: 1 x 20 KW 1 x 17 KW (120 Ltr/day)
- : Yes
- : Yacht offers Rendezvous Diving only
- : Konstantinos Papamakarios
- : Greek
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| Main engines: 2 x 1150 HP MTU Generators: 1 x 20 KW 1 x 17 KW (120 Ltr/day) | |
| Fuel Consumption: | 350 |
| Cruising Speed: | 20 knots |
| Max Speed: | 25 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2024 |
| 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: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Position: Captain
Description:
Captain Konstantinos, born in 1979, holds a Yachtmaster Offshore Diploma from the Royal Yachting Association, a Speedboat License, and a degree in Marketing Management from Deree College. With over 20 years of extensive experience in the maritime industry, Captain Konstantinos stands out for his dedication, integrity, and hardworking nature. His vast knowledge of the sea and commitment to ensuring a smooth and safe experience make him the ideal captain to guide guests on their journey through the stunning Greek islands. Known for his excellent communication skills, Captain Konstantinos is passionate about sharing the beauty of Greece’s coastal destinations, ensuring that each guest enjoys a personalized and unforgettable experience. His expertise spans across motor yachts of various sizes and his adaptability and enthusiasm make him an invaluable part of the crew. When not navigating the seas, Captain Konstantinos enjoys going to the cinema and, of course, sailing. His dedication to his profession, combined with his friendly and approachable demeanor, guarantees that guests aboard M/Y IRENE will have the trip of a lifetime.
Languages: Greek, English
Previous Yachts: M/Y CATHERINE II (PRINCESS 65’), M/Y SANTA ELENA (POSSILIPO 95’), M/Y SEADOG (FERRETTI 800), PERSHING 62’
Interests: Sailing, Cinema, Exploring Greek Islands
Name: Charalambos Mavroudis
Position: Chef
Description:
Chef Charalambos, born in 1974, holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos and has specialized in Argentinian Cuisine with training in Argentina. With an extensive 25-year career, Chef Charalambos has worked in some of the most prestigious luxury hotels, renowned restaurants, yachts, and even television shows in both Greece and abroad. His culinary journey also includes serving as a Culinary Arts Instructor, further solidifying his expertise in the kitchen. A passionate member of the Chef Club Athens, Charalambos has honed a diverse range of skills, specializing in Mediterranean, Argentinian, Mexican, and German cuisines, with a particular expertise in fish dishes. His innovative approach to cooking ensures that each guest aboard M/Y IRENE experiences exceptional and unforgettable meals, prepared with the finest ingredients. When not crafting delicious meals, Charalambos loves to travel, discover new cuisines, visit food fairs, and dive into the underwater world.
Languages: Greek, English, German
Previous Yachts: M/Y IRENE
Interests: Traveling, Food Fairs, Diving, Exploring New Cuisines
Name: Nataliya Savka
Position: Stewardess
Description:
Nataliya, born in 1979, began her career in the culinary world and later transitioned into yachting in 2010. Her strong background in the kitchen, combined with her passion for meeting new people and traveling, has shaped her into a dedicated and enthusiastic stewardess. Nataliya is known for her warmth and ability to make guests feel at home, ensuring that they have an unforgettable time onboard M/Y IRENE.
As a team player with excellent communication skills, she is adaptable in various situations and always goes the extra mile to accommodate the guests’ daily needs. Whether it's creating lasting memories, assisting with special requests, or providing exceptional service, Nataliya's passion for hospitality shines through. In her free time, Nataliya enjoys spending time with friends, creating meaningful experiences outside of her professional life.
Languages: Greek, English, Russian, Romanian
Previous Yachts: M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH
Interests: Traveling, Cooking, Spending time with friends
Name: Gabriel Navarro
Position: Deckhand
Description:
Gabriel, a skilled and versatile deckhand, excels in hospitality, multitasking, and critical thinking. With training from the Maritime Training Center of the Philippines, Gabriel is well-equipped with certifications in Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid, and Personal Safety and Responsibility. His strong communication skills and dedication to ensuring a smooth and memorable experience for the guests make him an invaluable asset to the M/Y IRENE team. Gabriel is always ready to assist with the yacht’s operations while ensuring that guests' daily needs are met with great care. His positive and professional attitude contributes to the seamless functioning of the yacht, helping guests enjoy their time on board to the fullest. In his spare time, Gabriel enjoys exercising, maintaining a healthy lifestyle.
Languages: English, Greek, Filipino
Previous Yachts: M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR
Interests: Exercising, Personal Development
Breakfast
American Breakfast:
Pancakes & Waffles with various toppings,
Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs
Croissants, Muffins, Bagels with Cream Cheese and Herbs,
Avocado Toast, Monte Cristo Sandwich,
Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,
Variety of Cold Cuts
Greek Traditional Breakfast:
Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and Molasses Sauce
Bougatsa Thessalonikis with Cinnamon and Powdered Sugar
Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs, Omelette,
Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataifi Rolls with Mousse Mizithra Cheese and Pine Nuts with Blackberry Sauce
Low-Calorie Breakfast:
Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,
Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey, Avocado & Cottage Cheese Sandwich
DAY 1
Lunch
Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs
Spinach, Arugula, Lettuce, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette
French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & Red Wine Château Sauce
Apple Crumble Tart with Berry Coulis
Dinner
Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad
Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette
Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confit Zucchini
Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney
DAY 2
Lunch
Sautéed Scampi with Green Pea Velouté & Lemon Foam
Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing
Risotto with Saffron & Shrimp
Lemon Tart
Dinner
Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish Ink Tuile
Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans
Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots
Basil Panna Cotta with Strawberry Gel and Crispy Almonds
DAY 3
Lunch
Caramelized Foie Gras with Fig Marmalade and Brioche Crust
Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing
Lamb Fillet with Rosemary and Thyme, Truffle Potato Purée
Salted Caramel Tiramisu
Dinner
Vitello Tonnato
Caesar Salad
Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini
Pomegranate Sorbet with Champagne Foam and Gold Leaves
DAY 4
Lunch
Scallops with Cauliflower Purée and Truffle Oil
Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime
Grouper Fillet with Sweet Potato Confit, Sea Urchin Sauce, and Avocado Foam
Crème Brûlée with Strawberries
Dinner
Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel
Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with Beetroot Vinaigrette
Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear
Dessert: Profiteroles
DAY 5
Lunch
Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime
Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing
Chicken Ballotin Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables
Deconstructed Ekmek Kataifi
Dinner
Sweet Potato Soup with Coconut Foam and Chorizo Crumble
Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce
Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)
Chocolate Tart with Maldon Salt and Caramel Semifreddo
DAY 6
Lunch
Fish and Scampi Vegetable Soup
Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
Peking Duck with Potato Fondant
Mille-feuille with Vanilla Cream and Forest Fruits
Dinner
Crab Cake with Truffle Aioli
Cobb Salad (USA Style)
Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
American Cheesecake
DAY 7
Lunch
Fish and Scampi Vegetable Soup
Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
Peking Duck with Potato Fondant
Millefeuille with Vanilla Cream and Forest Fruits
Dinner
Crab Cake with Truffle Aioli
Cobb Salad (USA Style)
Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
American Cheesecake
Low season (rest of the period): 20.500 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
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.
