AETHER
S/Y AETHER is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.
1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
3 Double cabins with queen beds and 3 bathrooms.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines x 2: 150 HP VOLVO Generators x 2: ONAN 17 KW ONAN 27 KW | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.3 Feet |
| Draft: | 8.5 Feet |
| Pax: | 8 |
| YearBuilt: | 2018 |
| Builder: | Fountaine Pajot |
| Engines: | Engines x 2: 150 HP VOLVO Generators x 2: ONAN 17 KW ONAN 27 KW |
| Flag: | Greek |
| SatTv: | Yes |
| Jacuzzi: | Yes |
| 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: | Wi-Fi 10 GB Free of charge |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | 220 |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | On deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T Highfield Deluxe |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Nikos was born in Athens, and for the past several years, he has worked as a Captain on sailing and motor yachts, taking guests on day trips and longer vacation cruises. He began his career at sea at an early age. As he got older, his enthusiasm for sailing intensified, and he eventually began working as a professional sailing coach in yacht clubs and on Olympic classes, logging more than 5,000 nautical miles in races since 1998. His years of experience working with kids as a coach make him a natural leader. He can think outside the box, talk to anyone, and solve any problem. With a warm smile and a handshake, he welcomes his passengers aboard Aether.
A native Greek speaker, and fluent in English.
LICENSES/CERTIFICATIONS
• Licensed Sailing yacht Captain up to 2000 m by HORC 2008
• Licensed Speed boat Captain by Hellenic Coast Guard 2010
• Licensed Sailing coach for Olympic classes by Greek Ministry of Sports (2014)
• Licensed teacher for offshore skipper by Greek Ministry of Sports (2014)
• Licensed pool lifeguard from ENAK 2014
Chef: Dimitris Konstantakis
Dimitris was born and raised in 1988 in Athens. He got his diploma in Plant Production from the Technical school of Crete and then he joined the culinary school ( Le Monde) in Athens. He did his practice in one of the most successful and well-known five-star hotels in Athens (Wyndham Grand Athens 5*). He then started working as an A' Cook at a Grill Bar in Athens and numerous other hotels throughout Athens gaining experience as a chef, as a team player, and in food creation. After working on the land he decided to explore life at sea since he loves to travel and see new places. In his spare time, he likes to play basketball, swim and listen to music.
He speaks Greek, English, and French.
Stewardess: Electra Papanastasiou
Electra was born in 1994 in Greece. She has joined the yachting industry only 2 years ago, after working as a hairdresser and hotel receptionist for a few years, always focusing on customer service and impeccable customer relations. In the last two years she has learned to adapt herself to work on a yacht, to work in a team, organize and optimize her time as efficient as possible to provide the best experience to her guests!! She is friendly, trustworthy, and very hard working. With her keen eye to detail and discreet and pleasant attitude, she will know her guests’ desires before they do! She is always happy to assist! Electra is a certified PADI diver, learning to become a PADI rescuer, she is fit and loves to hike, climb and being active. She speaks Greek and English.
BREAKFAST
Cereal Station
Juice Station
Chilled Orange and Apple juice
Coffee Station - selection of Teas
Fresh Seasonal Fruits with Yogurt & Honey
Toast Station
English Muffins with assorted Condiments-Croissant-Cake
Scrambled Eggs and Boiled eggs
Link sausage
Choice of Smoked bacon - Pork sausage.
Cold meat Platter
Cheese Platter
Pancakes
pancakes - maple syrup – praline- marmalades.
Day 1
Lunch
Salmon tataki
Lentil Salad
Oven-baked potatoes, vegan bechamel from almond milk, and vegan cheese
Risotto with wild mushrooms truffle and fresh porcini
Dinner
Fish soup
Green salad, dill, and ginger
Crayfish Carpaccio
Grilled fresh fish and vegetables
Day 2
Lunch
Bruschetta mozzarella, basil, olives
Shrimp tartar
Couscous salad
Lobster Spaghetti
Dinner
Spinach with rice and fresh tomato
Greek salad
Zucchini tempura
Mousaka
Day 3
Lunch
Beef tartar
Quinoa Tabbouleh
Cheese pie
Pork with leaks
Dinner
Halloumi salad
Sauteed mushrooms with balsamic cream and rocket
Saganaki cheese
Artichokes with peas
Day 4
Lunch
Anchovy marinated
Mixed Green salad, cherry tomatoes, spring onions
Taramosalata from smoked mackerel, tomato marmalade, olives confi
Shrimp Giouvetsi
(shrimps- orzo - tomato- onion- basil oil- herbs)
Dinner
Bruschetta prosciutto , fig and balsamic crème
Rocket, mozzarella, Akrokolion (Greek Prosciutto) salad
Green beans, tomato sauce, potatoes
Lamp in gastric
Day 5
Lunch
Broccoli salad
Crab tartar
with avocado, yuzu, chili mayo
Fava and octopus with caramelized onion
Sea bass, greens, carrot puree, basil oil
Dinner
Steamed mussels with traditional sauce
Shrimp salad
Sea bass ceviche with sea urchin and greens
Cuttlefish with spinach
Day 6
Lunch
Shrimps with kataifi
Pasta crab salad
Stuffed squid with groats
Stuffed vegetables with feta cheese mousse
Dinner
Guacamole dip, tacos
Spinach syglino salad
Spinach pie
Veal in tomato sauce with wild rice
Day 7
Lunch
Mediterranean salad
Greek platter
(tzatziki, French fries, pita bread, etc.)
Pastitsio
Marinated lamb chops
Dinner
Green salad
Cabbage rolls
Vegetable burger with homemade potatoes and sun-dried tomato sauce
Desserts
Millefeuille
Cheesecake
Chocolate brownie with melted caramel and vanilla ice cream
Gazpacho melon with caramel ice cream
Lemon pie
Ice cream
Banoffee
Chocolate souffle
RATES 2024
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ 13% VAT + APA 20%
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 or 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
- : 32.3 Feet
- : 8.5 Feet
- : 8
- : 2018
- : Fountaine Pajot
- : 9
- : 10
- : Engines x 2: 150 HP VOLVO Generators x 2: ONAN 17 KW ONAN 27 KW
- : Yes
- : Yacht offers Rendezvous Diving only
- : Nikos Giamalakis
- : Greek
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines x 2: 150 HP VOLVO Generators x 2: ONAN 17 KW ONAN 27 KW | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| 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: | Wi-Fi 10 GB Free of charge |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | ONAN 17 KVA |
| Inverter: | - |
| Voltages: | 220 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T Highfield Deluxe |
| Dinghy hp: | 60 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Nikos was born in Athens, and for the past several years, he has worked as a Captain on sailing and motor yachts, taking guests on day trips and longer vacation cruises. He began his career at sea at an early age. As he got older, his enthusiasm for sailing intensified, and he eventually began working as a professional sailing coach in yacht clubs and on Olympic classes, logging more than 5,000 nautical miles in races since 1998. His years of experience working with kids as a coach make him a natural leader. He can think outside the box, talk to anyone, and solve any problem. With a warm smile and a handshake, he welcomes his passengers aboard Aether.
A native Greek speaker, and fluent in English.
LICENSES/CERTIFICATIONS
• Licensed Sailing yacht Captain up to 2000 m by HORC 2008
• Licensed Speed boat Captain by Hellenic Coast Guard 2010
• Licensed Sailing coach for Olympic classes by Greek Ministry of Sports (2014)
• Licensed teacher for offshore skipper by Greek Ministry of Sports (2014)
• Licensed pool lifeguard from ENAK 2014
Chef: Dimitris Konstantakis
Dimitris was born and raised in 1988 in Athens. He got his diploma in Plant Production from the Technical school of Crete and then he joined the culinary school ( Le Monde) in Athens. He did his practice in one of the most successful and well-known five-star hotels in Athens (Wyndham Grand Athens 5*). He then started working as an A' Cook at a Grill Bar in Athens and numerous other hotels throughout Athens gaining experience as a chef, as a team player, and in food creation. After working on the land he decided to explore life at sea since he loves to travel and see new places. In his spare time, he likes to play basketball, swim and listen to music.
He speaks Greek, English, and French.
Stewardess: Electra Papanastasiou
Electra was born in 1994 in Greece. She has joined the yachting industry only 2 years ago, after working as a hairdresser and hotel receptionist for a few years, always focusing on customer service and impeccable customer relations. In the last two years she has learned to adapt herself to work on a yacht, to work in a team, organize and optimize her time as efficient as possible to provide the best experience to her guests!! She is friendly, trustworthy, and very hard working. With her keen eye to detail and discreet and pleasant attitude, she will know her guests’ desires before they do! She is always happy to assist! Electra is a certified PADI diver, learning to become a PADI rescuer, she is fit and loves to hike, climb and being active. She speaks Greek and English.
BREAKFAST
Cereal Station
Juice Station
Chilled Orange and Apple juice
Coffee Station - selection of Teas
Fresh Seasonal Fruits with Yogurt & Honey
Toast Station
English Muffins with assorted Condiments-Croissant-Cake
Scrambled Eggs and Boiled eggs
Link sausage
Choice of Smoked bacon - Pork sausage.
Cold meat Platter
Cheese Platter
Pancakes
pancakes - maple syrup – praline- marmalades.
Day 1
Lunch
Salmon tataki
Lentil Salad
Oven-baked potatoes, vegan bechamel from almond milk, and vegan cheese
Risotto with wild mushrooms truffle and fresh porcini
Dinner
Fish soup
Green salad, dill, and ginger
Crayfish Carpaccio
Grilled fresh fish and vegetables
Day 2
Lunch
Bruschetta mozzarella, basil, olives
Shrimp tartar
Couscous salad
Lobster Spaghetti
Dinner
Spinach with rice and fresh tomato
Greek salad
Zucchini tempura
Mousaka
Day 3
Lunch
Beef tartar
Quinoa Tabbouleh
Cheese pie
Pork with leaks
Dinner
Halloumi salad
Sauteed mushrooms with balsamic cream and rocket
Saganaki cheese
Artichokes with peas
Day 4
Lunch
Anchovy marinated
Mixed Green salad, cherry tomatoes, spring onions
Taramosalata from smoked mackerel, tomato marmalade, olives confi
Shrimp Giouvetsi
(shrimps- orzo - tomato- onion- basil oil- herbs)
Dinner
Bruschetta prosciutto , fig and balsamic crème
Rocket, mozzarella, Akrokolion (Greek Prosciutto) salad
Green beans, tomato sauce, potatoes
Lamp in gastric
Day 5
Lunch
Broccoli salad
Crab tartar
with avocado, yuzu, chili mayo
Fava and octopus with caramelized onion
Sea bass, greens, carrot puree, basil oil
Dinner
Steamed mussels with traditional sauce
Shrimp salad
Sea bass ceviche with sea urchin and greens
Cuttlefish with spinach
Day 6
Lunch
Shrimps with kataifi
Pasta crab salad
Stuffed squid with groats
Stuffed vegetables with feta cheese mousse
Dinner
Guacamole dip, tacos
Spinach syglino salad
Spinach pie
Veal in tomato sauce with wild rice
Day 7
Lunch
Mediterranean salad
Greek platter
(tzatziki, French fries, pita bread, etc.)
Pastitsio
Marinated lamb chops
Dinner
Green salad
Cabbage rolls
Vegetable burger with homemade potatoes and sun-dried tomato sauce
Desserts
Millefeuille
Cheesecake
Chocolate brownie with melted caramel and vanilla ice cream
Gazpacho melon with caramel ice cream
Lemon pie
Ice cream
Banoffee
Chocolate souffle
RATES 2024
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ 13% VAT + APA 20%
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 or 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.
