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NEW HORIZONS 2

€15,000 - €19,000 / WEEK
NEW HORIZONS 2 - 2
Forward Area
NEW HORIZONS 2 - 3
Forward Another View
NEW HORIZONS 2 - 4
Aft Deck
NEW HORIZONS 2 - 5
Interior Salon & Dining
NEW HORIZONS 2 - 6
Master Cabin
NEW HORIZONS 2 - 7
Queen Cabin
NEW HORIZONS 2 - 8
Upper Deck
NEW HORIZONS 2 - 9
Night Shot Aft Deck
NEW HORIZONS 2 - 10
Breakfast Lifestyle
NEW HORIZONS 2 - 11
Forward Lounging Area
NEW HORIZONS 2 - 12
Double Cabin
NEW HORIZONS 2 - 13
Triple Cabin
NEW HORIZONS 2 - 14
Master Another View
NEW HORIZONS 2 - 15
Master Detail
NEW HORIZONS 2 - 16
Ensuite
NEW HORIZONS 2 - 17
Amenities
NEW HORIZONS 2 - 18
Cuisine
NEW HORIZONS 2 - 19
Lifestyle Upper Deck
NEW HORIZONS 2 - 20
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S/Y NEW HORIZONS 2 FOUNTAINE PAJOT - SABA 50 BUILT 2016 / LOA 50FT 11 PAX / 5 CABINS 3 CREW BASED IN ATHENS, GREECE

10-11 Guests in one master cabin, three double cabins and one triple, all with en suite facilities (plexiglass shower cabins)

All cabins with en suite facilities (plexiglass shower stalls)
All cabins with ensuite facilities, individual, aircondition controls, mini fans, toiletries, slippers and robes.

BUILT/REFIT
YEAR
2016
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
11
TOTAL
CREW
3
CHARGES
FROM
€15,000
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Electric Heads: -
Engine Details
2 x 75hp Volvo 2D / Onan 11kva (2.5ltrs p/hr)
Fuel Consumption: 13
Cruising Speed: 8.5
Max Speed: 11US Gall/Hr
Details
Type: Cat
Beam: 27 Feet
Draft: 4'11'' Feet
Pax: 11
YearBuilt: 2016
Builder: Fountaine Pajot
Engines: 2 x 75hp Volvo 2D / Onan 11kva (2.5ltrs p/hr)
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: Inq
BBQ: -
Minimum Age: -
Inverter: Inverter 2.000W/110v
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 3.80 Highfield
Dinghy hp: 30
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 2
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Hydraulic unfolding teak
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Phoebe Parthenoglou
Nation: Greek
Born: 1989
Languages: English, Spanish and Greek
Chef
Maria Karageorgiou
Nation: Greek
CAPTAIN – Phoebe Parthenoglou

Captain Phoebe is 34 years old and has been in the yachting industry for the past 6 years. She holds a sailing boat and speedboat license. She is always there to greet her guests with a smile and is extremely hard working. Phoebe has participated in delivering catamarans and monohulls from France and Greek islands. She also holds several certifications and licenses such as:
STCW, GMDSS, RYA Yacht-master Offshore, RYA Power Boat Level 2, Day Skipper Offshore, Padi Certification. She speaks fluent English, Greek and basic Spanish. She is in possession of 200 hours of YOGA Alliance Teaching Certificate and a pro-chef. Captain Phoebe joins the New Horizons team highly recommended.

CHEF – Maria Karageorgiou

Maria, an exceptional chef with over 10 years of experience, brings a delightful fusion of flavors and creativity to every dish. Her expertise in Greek Mediterranean cuisine ensures an extraordinary culinary experience on board, with a diverse and exciting menu tailored to your preferences.
With Maria's exceptional attention to detail and dedication to using the finest ingredients, your dining experience on board will be truly memorable. She takes pride in customizing menus to suit individual preferences and dietary requirements, ensuring that every guest's culinary desires are met with delight.
Beyond her culinary talents, Maria's warm personality and excellent communication skills create an enjoyable and engaging atmosphere on board.


DECKHAND / STEWARDESS – Efrosyni Tsiritaki

Efrosyni Tsiritaki, an experienced cultural professional, skilled sailor, and attentive deckhand/stewardess, offers a unique blend of architectural expertise, a passion for the open sea, and exceptional service skills. With a creative mindset, fluency in multiple languages, and a love for adventure, Efrosyni guarantees an unforgettable charter experience that combines luxury, culture, and the thrill of sailing. Efrosyni is looking forward on welcoming guests onboard for an extraordinary journey, where every detail is taken care of with utmost care and professionalism.


BREAKFAST:

Coffee (Dolce Gusto Nescafe Machine) - tea - fresh orange juice - cereal - oatmeal - fresh fruits - various fresh bread and toast - jams - Greek honey - Greek yoghurt plain or with fruits/honey/nuts - fresh baked croissant - small cream pies sprinkled with powdered sugar - cake - French toast - eggs (fried/scrambled/omelete/poached/boiled) with bacon - Greek scrambled eggs with tomato (local dish) - grilled ham/cheese sandwich - assorted cheese and cold cut platter

 

SALADS:

Greek tomato salad with feta cheese, fresh oregano and capers - Arugula with baby spinach, parmesan flakes and dry figs - Mixed green salad with balsamic, honey and figs - Boiled beetroots with yoghurt and walnuts - Iceberg lettuce with avocado and smoked salmon - Cretan "Dakos" salad topped with local white cheese and chopped fresh tomato - Iceberg lettuce with red cabbage with balsamic and orange dressing

 

APPETIZERS:

Baked eggplant with mozzarella and tomato - Steamed mussels with wine and garlic - Shrimps saganaki with maratho (similar to dill) and ouzo - Mushroom with truffle and cheese - Talagani grilled cheese - Fava with caramalized onions - Mpougioudi (grilled feta cheese with sliced fresh tomato and peppers) - Cheese pie - Spinach pie - Tzatziki (yoghurt and garlic dip) - Eggplant dip - Baked feta cheese in phyllo topped with honey and sesame

 

MAIN COURSE:

Stuffed tomatos and peppers with rice and green fresh herbs - Moussaka - Cuttlefish with spinach - Kotsi (pork) with potatoes and sesame - Grilled fresh fish with lemon sauce served with assorted vegetables - Chicken with peppers and tarragon - Lamb Frikase cooked with romaine lettuce and egg lemon sauce - Spaghetti with shrimps - Spinach ravioli with feta and mint sauce - Beef in tomato sauce and eggplant puree - Artichokes ala polita with potatoes and carrots in a lemon sauce - Briam (mixed vegetables) cooked with a tomato sauce in the oven - Soutzoukakia politika (small spicy meatballs) cooked in a tomato sauce served with white rice

 

DESSERTS:

Sauteed Pear in a red wine and ice cream - Cheesecake - Tiramisu - Mille-feuille - Chocolate souffle - Ekmek Kantaifi - Chocolate mousse - Panacota - Apple Beignets

Guest Comments
Season 2018
Guest Comments
June 29- July 5, 2019
Guest Comment
September 27 - October 5, 2019
Rates are Plus Expenses
2025 Weekly Rates:
High Season: Euro 19,000 (July /August)
Mid Season: Euro 17,000 (June/September)
Low Season: Euro 15,000 (April/May/October)


+12% VAT of charter fee within Greek waters + APA
Charters less than one week as per MYBA Terms rate ./. by 6
Holds Greek Charter License

Home Base: Athens, Greece

Embarkation at : 12:00Hrs
Disembarkation at : 12:00Hrs

For pick up and/or drop off at another Greek port, relocation fees will be applicable depending on destination. Kindly inquire.

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
  • : 27 Feet
  • : 4'11'' Feet
  • : 11
  • : 2016
  • : Fountaine Pajot
  • : 8.5
  • : 11
  • : 2 x 75hp Volvo 2D / Onan 11kva (2.5ltrs p/hr)
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Phoebe Parthenoglou
  • : Greek
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: 5
Electric Heads: -
Engine Details
2 x 75hp Volvo 2D / Onan 11kva (2.5ltrs p/hr)
Fuel Consumption: 13
Cruising Speed: 8.5
Max Speed: 11US 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: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: Inverter 2.000W/110v
Voltages: -
Water Maker: Yes
Water Cap: 700ltters /184gal
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 3.80 Highfield
Dinghy hp: 30
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 2
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Hydraulic unfolding teak
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Phoebe Parthenoglou
Nation: Greek
Born: 1989
Languages: English, Spanish and Greek
Chef
Maria Karageorgiou
Nation: Greek
CAPTAIN – Phoebe Parthenoglou

Captain Phoebe is 34 years old and has been in the yachting industry for the past 6 years. She holds a sailing boat and speedboat license. She is always there to greet her guests with a smile and is extremely hard working. Phoebe has participated in delivering catamarans and monohulls from France and Greek islands. She also holds several certifications and licenses such as:
STCW, GMDSS, RYA Yacht-master Offshore, RYA Power Boat Level 2, Day Skipper Offshore, Padi Certification. She speaks fluent English, Greek and basic Spanish. She is in possession of 200 hours of YOGA Alliance Teaching Certificate and a pro-chef. Captain Phoebe joins the New Horizons team highly recommended.

CHEF – Maria Karageorgiou

Maria, an exceptional chef with over 10 years of experience, brings a delightful fusion of flavors and creativity to every dish. Her expertise in Greek Mediterranean cuisine ensures an extraordinary culinary experience on board, with a diverse and exciting menu tailored to your preferences.
With Maria's exceptional attention to detail and dedication to using the finest ingredients, your dining experience on board will be truly memorable. She takes pride in customizing menus to suit individual preferences and dietary requirements, ensuring that every guest's culinary desires are met with delight.
Beyond her culinary talents, Maria's warm personality and excellent communication skills create an enjoyable and engaging atmosphere on board.


DECKHAND / STEWARDESS – Efrosyni Tsiritaki

Efrosyni Tsiritaki, an experienced cultural professional, skilled sailor, and attentive deckhand/stewardess, offers a unique blend of architectural expertise, a passion for the open sea, and exceptional service skills. With a creative mindset, fluency in multiple languages, and a love for adventure, Efrosyni guarantees an unforgettable charter experience that combines luxury, culture, and the thrill of sailing. Efrosyni is looking forward on welcoming guests onboard for an extraordinary journey, where every detail is taken care of with utmost care and professionalism.


BREAKFAST:

Coffee (Dolce Gusto Nescafe Machine) - tea - fresh orange juice - cereal - oatmeal - fresh fruits - various fresh bread and toast - jams - Greek honey - Greek yoghurt plain or with fruits/honey/nuts - fresh baked croissant - small cream pies sprinkled with powdered sugar - cake - French toast - eggs (fried/scrambled/omelete/poached/boiled) with bacon - Greek scrambled eggs with tomato (local dish) - grilled ham/cheese sandwich - assorted cheese and cold cut platter

 

SALADS:

Greek tomato salad with feta cheese, fresh oregano and capers - Arugula with baby spinach, parmesan flakes and dry figs - Mixed green salad with balsamic, honey and figs - Boiled beetroots with yoghurt and walnuts - Iceberg lettuce with avocado and smoked salmon - Cretan "Dakos" salad topped with local white cheese and chopped fresh tomato - Iceberg lettuce with red cabbage with balsamic and orange dressing

 

APPETIZERS:

Baked eggplant with mozzarella and tomato - Steamed mussels with wine and garlic - Shrimps saganaki with maratho (similar to dill) and ouzo - Mushroom with truffle and cheese - Talagani grilled cheese - Fava with caramalized onions - Mpougioudi (grilled feta cheese with sliced fresh tomato and peppers) - Cheese pie - Spinach pie - Tzatziki (yoghurt and garlic dip) - Eggplant dip - Baked feta cheese in phyllo topped with honey and sesame

 

MAIN COURSE:

Stuffed tomatos and peppers with rice and green fresh herbs - Moussaka - Cuttlefish with spinach - Kotsi (pork) with potatoes and sesame - Grilled fresh fish with lemon sauce served with assorted vegetables - Chicken with peppers and tarragon - Lamb Frikase cooked with romaine lettuce and egg lemon sauce - Spaghetti with shrimps - Spinach ravioli with feta and mint sauce - Beef in tomato sauce and eggplant puree - Artichokes ala polita with potatoes and carrots in a lemon sauce - Briam (mixed vegetables) cooked with a tomato sauce in the oven - Soutzoukakia politika (small spicy meatballs) cooked in a tomato sauce served with white rice

 

DESSERTS:

Sauteed Pear in a red wine and ice cream - Cheesecake - Tiramisu - Mille-feuille - Chocolate souffle - Ekmek Kantaifi - Chocolate mousse - Panacota - Apple Beignets

Guest Comments
Season 2018
Guest Comments
June 29- July 5, 2019
Guest Comment
September 27 - October 5, 2019
Rates are Plus Expenses
2025 Weekly Rates:
High Season: Euro 19,000 (July /August)
Mid Season: Euro 17,000 (June/September)
Low Season: Euro 15,000 (April/May/October)


+12% VAT of charter fee within Greek waters + APA
Charters less than one week as per MYBA Terms rate ./. by 6
Holds Greek Charter License

Home Base: Athens, Greece

Embarkation at : 12:00Hrs
Disembarkation at : 12:00Hrs

For pick up and/or drop off at another Greek port, relocation fees will be applicable depending on destination. Kindly inquire.

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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