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ROYAL FLUSH

€14,000 - €21,000 / WEEK
ROYAL FLUSH - 2
Salon
ROYAL FLUSH - 3
Salon & Galley
ROYAL FLUSH - 4
Aft Deck
ROYAL FLUSH - 5
Sundeck
ROYAL FLUSH - 6
Double Cabin
ROYAL FLUSH - 7
Double Cabin
ROYAL FLUSH - 8
Double Cabin
ROYAL FLUSH - 9
Double Cabin
ROYAL FLUSH - 10
Aft Deck
ROYAL FLUSH - 11
Aft Deck
ROYAL FLUSH - 12
Aft Deck
ROYAL FLUSH - 13
Aft Deck
ROYAL FLUSH - 14
Aft Deck
ROYAL FLUSH - 15
ROYAL FLUSH - 16
ROYAL FLUSH - 17
ROYAL FLUSH - 18
ROYAL FLUSH - 19
ROYAL FLUSH - 20
ROYAL FLUSH - 21
ROYAL FLUSH - 22
ROYAL FLUSH - 23
ROYAL FLUSH - 24
ROYAL FLUSH - 25
ROYAL FLUSH - 26
ROYAL FLUSH - 27
ROYAL FLUSH - 28

Royal Flush is a Lagoon 52 catamaran, built in 2017 and totally refitted in 2022. She can accommodate up to 12 guests in 6 en-suite cabins, of which 5 are Double and 1 Twin with upper and lower bunk beds. She offers 3 different spaces for the guests to relax, these would be the cockpit, the forward salon and the flybridge. Equipped with all the amenities of a floating hotel in combination with a professional and experienced crew of 2, surely she will offer you a great vacation experience.

4 Double Cabins with Queen size beds
1 Double Cabin with double bed
1 Twin Cabin with lower and upper bunk beds
All cabins with en-suite facilities.

BUILT/REFIT
YEAR
2022
YACHT
LENGTH
52 Ft
NUMBER OF
CABINS
6
NUMBER OF
GUESTS
12
TOTAL
CREW
2
CHARGES
FROM
€14,000
Accommodations
Cabins: 6
Queen: 4
Single Cabins: 1
Showers: 6
Electric Heads: 6
Engine Details
Engines: 2 x Yanmar 80hp / Generator: Onan 19.5 kwa (Consumption: 5 lt/hr)
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 9US Gall/Hr
Details
Type: Cat
Beam: 8.60 Metres
Draft: 1.50 Metres
Pax: 12
Refit: 2022
YearBuilt: 2017
Builder: Lagoon
Engines: Engines: 2 x Yanmar 80hp / Generator: Onan 19.5 kwa (Consumption: 5 lt/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: Multimedia Plotter 12′ outside in the cockpit
Raymarine Depth/Depth/Speed Instruments
GMDSS/VHF connection/Epirb
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Zodiac 4.20 Yachtline
Dinghy hp: 40
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
TBA
Nation:
Languages: English, Greek, basic Italian
Cook/Stewardess
Alexandra Selima
Nation: Greek
Born: 1979
Captain: TBA

Cook/Stewardess: Alexandra Selima
Alexandra was born in 1979 and raised in Athens. She had two primary passions while she was in school: cooking and sailing. She had two main passions while she was in school: cooking and sailing. She has an offshore sailing license and every year she participates in off shore sailing yacht races. She also holds a professional diploma in culinary arts from Le Monde Institute, where she graduated with distinction. She had previously worked in restaurants, but in 2010 she made the decision to combine her skills by working on yachts. She has taken part in several workshops on cooking. Her cooking is just amazing! Her cuisine is really wonderful! She has also finished the RYA courses in Maritime Radio Operation, Sea Survival, and First Aid. She is an outgoing, cheerful person who enjoys providing care for others. She enjoys traveling, reading, and playing tennis. She can speak a little Italian, Greek, and English.

Breakfast
Coffee – Tea – Fresh Orange Juice
Seasonal Fresh Fruit Platter
Cereals – Yogurt with Honey
Bacon and Eggs (Scrambled/Cooked/Fried) - Greek Omelet
Croissant – Toast – Fresh traditional homemade Pies
Pancakes – “Kalitsounia” (small cheese pastry from Crete)
Preserves and Spreads
Assorted Cheeses and Cold Cuts Platter

Appetizers
Chilled leek and avocado soup
Fish pie a la grecque
“Souvlaki” with fig gorgonzola and prosciutto
“Mastelo saganaki” cheese from Chios with mastic liqueur and lime
Stuffed wontons with goat cheese red pepper, rosemary and honey

Lunch
Stuffed vegetables, variety of vegetables stuffed with a special mix of rice/spices & herbs
Jewfish marinated with beetroot served on sauté spinach
Suckling lamp with plums (traditional recipe from Epirus)
Baked Sea Bass with lemon couscous
Stuffed squid with Cypriot halloumi cheese served on mashed Jerusalem artichoke
Chicken filet in Vinsanto wine sauce and tangerine, served on aromatic rice with dry nuts

Dinner
Baked lamb shank served on mashed eggplant with sesame paste sauce
Greek Mousaka with Greek salad
Grilled filet with tomato tartar served with French fries
Fresh lobster/prawns spaghetti on fresh tomato sauce garlic and wine
Grilled chicken marinated with whisky and honey in Hellenic yogurt sauce, served with sautéed baby potatoes

Dessert
Mascarpone and verbena semifreddo
Poached apricots with crème anglaise/ Chocolate soufflé
Crunchy strawberries crumble / Ginger chocolate cheese cake
Yoghurt with Honey and walnuts
Fresh Fruit Cobbler
Chocolate Pie
Coffee – Tea

Best vacation of our lives
I’m not sure where to start but not only was this the best vacation our group has experienced, it was possibly the best week of our lives. We all agreed that the only thing that could make the trip better is an additional week! The boat (Royal Flush) is a masterpiece in itself—immaculate and spacious, high-tech and (extremely) well equipped. I can’t imagine there’s a better boat out there. The Saronic Islands are not to be missed and while we thought the popular Cyclades were the ideal spots, you’ll have to twist my arm to get me to go anywhere else. I’m convinced the Saronic are heaven. The sunrises and sunsets give pause and time stops in those moments. I hope everyone gets to experience this at least once in their lives. I believe the relaxation, happiness, and bliss our family experienced that week is the meaning of life. Chelsea C – USA
Client Comments July 2023
01/07/2023 - 08/07/2023
Client Comments July 2023
22/07/223 - 29/07/2023
Rates are Plus Expenses
2024 Charter Rates:
High Season Rate (July & August): 21,000 EUR / Week + VAT + Expenses
Mid Season Rate (June & September): 19,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 14,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 25% of the charter fee not included in the rates.

***All charters are operating Sat - Sat 17:00 - 09:00

Relocation fees:
Catamarans up to 52 ft: Cyclades (1,000 EUR each way) *
Catamarans 55ft and up: Cyclades (1,500 EUR each way) *
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note that, 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
  • : 8.60 Metres
  • : 1.50 Metres
  • : 12
  • : 2022
  • : 2017
  • : Lagoon
  • : 8
  • : 9
  • : Engines: 2 x Yanmar 80hp / Generator: Onan 19.5 kwa (Consumption: 5 lt/hr)
  • : Yacht offers Rendezvous Diving only
  • : TBA
  • : Greek
Accommodations
Cabins: 6
Queen: 4
Single Cabins: 1
Showers: 6
Wash Basins: 6
Heads: 6
Electric Heads: 6
Engine Details
Engines: 2 x Yanmar 80hp / Generator: Onan 19.5 kwa (Consumption: 5 lt/hr)
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 9US Gall/Hr
Details
Refit: 2022
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: Multimedia Plotter 12′ outside in the cockpit
Raymarine Depth/Depth/Speed Instruments
GMDSS/VHF connection/Epirb
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: Yes
Minimum Age: -
Generator: Onan 19.5 kwa
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: 1000lt
Ice Maker: Yes
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: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Zodiac 4.20 Yachtline
Dinghy hp: 40
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
TBA
Nation:
Languages: English, Greek, basic Italian
Cook/Stewardess
Alexandra Selima
Nation: Greek
Born: 1979
Captain: TBA

Cook/Stewardess: Alexandra Selima
Alexandra was born in 1979 and raised in Athens. She had two primary passions while she was in school: cooking and sailing. She had two main passions while she was in school: cooking and sailing. She has an offshore sailing license and every year she participates in off shore sailing yacht races. She also holds a professional diploma in culinary arts from Le Monde Institute, where she graduated with distinction. She had previously worked in restaurants, but in 2010 she made the decision to combine her skills by working on yachts. She has taken part in several workshops on cooking. Her cooking is just amazing! Her cuisine is really wonderful! She has also finished the RYA courses in Maritime Radio Operation, Sea Survival, and First Aid. She is an outgoing, cheerful person who enjoys providing care for others. She enjoys traveling, reading, and playing tennis. She can speak a little Italian, Greek, and English.

Breakfast
Coffee – Tea – Fresh Orange Juice
Seasonal Fresh Fruit Platter
Cereals – Yogurt with Honey
Bacon and Eggs (Scrambled/Cooked/Fried) - Greek Omelet
Croissant – Toast – Fresh traditional homemade Pies
Pancakes – “Kalitsounia” (small cheese pastry from Crete)
Preserves and Spreads
Assorted Cheeses and Cold Cuts Platter

Appetizers
Chilled leek and avocado soup
Fish pie a la grecque
“Souvlaki” with fig gorgonzola and prosciutto
“Mastelo saganaki” cheese from Chios with mastic liqueur and lime
Stuffed wontons with goat cheese red pepper, rosemary and honey

Lunch
Stuffed vegetables, variety of vegetables stuffed with a special mix of rice/spices & herbs
Jewfish marinated with beetroot served on sauté spinach
Suckling lamp with plums (traditional recipe from Epirus)
Baked Sea Bass with lemon couscous
Stuffed squid with Cypriot halloumi cheese served on mashed Jerusalem artichoke
Chicken filet in Vinsanto wine sauce and tangerine, served on aromatic rice with dry nuts

Dinner
Baked lamb shank served on mashed eggplant with sesame paste sauce
Greek Mousaka with Greek salad
Grilled filet with tomato tartar served with French fries
Fresh lobster/prawns spaghetti on fresh tomato sauce garlic and wine
Grilled chicken marinated with whisky and honey in Hellenic yogurt sauce, served with sautéed baby potatoes

Dessert
Mascarpone and verbena semifreddo
Poached apricots with crème anglaise/ Chocolate soufflé
Crunchy strawberries crumble / Ginger chocolate cheese cake
Yoghurt with Honey and walnuts
Fresh Fruit Cobbler
Chocolate Pie
Coffee – Tea

Best vacation of our lives
I’m not sure where to start but not only was this the best vacation our group has experienced, it was possibly the best week of our lives. We all agreed that the only thing that could make the trip better is an additional week! The boat (Royal Flush) is a masterpiece in itself—immaculate and spacious, high-tech and (extremely) well equipped. I can’t imagine there’s a better boat out there. The Saronic Islands are not to be missed and while we thought the popular Cyclades were the ideal spots, you’ll have to twist my arm to get me to go anywhere else. I’m convinced the Saronic are heaven. The sunrises and sunsets give pause and time stops in those moments. I hope everyone gets to experience this at least once in their lives. I believe the relaxation, happiness, and bliss our family experienced that week is the meaning of life. Chelsea C – USA
Client Comments July 2023
01/07/2023 - 08/07/2023
Client Comments July 2023
22/07/223 - 29/07/2023
Rates are Plus Expenses
2024 Charter Rates:
High Season Rate (July & August): 21,000 EUR / Week + VAT + Expenses
Mid Season Rate (June & September): 19,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 14,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 25% of the charter fee not included in the rates.

***All charters are operating Sat - Sat 17:00 - 09:00

Relocation fees:
Catamarans up to 52 ft: Cyclades (1,000 EUR each way) *
Catamarans 55ft and up: Cyclades (1,500 EUR each way) *
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note that, 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.

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