Starlight
Introducing the epitome of nautical opulence – our luxury crewed catamarans redefine indulgence at sea. Immerse yourself in unparalleled comfort as our expert crew ensures every desire is met with seamless precision. Discover a harmonious blend of cutting-edge design, lavish interiors, and world-class service, promising an extraordinary voyage that transcends the ordinary. Elevate your maritime experience with a charter that embodies sophistication, setting the stage for memories as exquisite as the seas you sail.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 110.0 HP | |
| Fuel Consumption: | 10 |
| Cruising Speed: | 7 kt |
| Max Speed: | 11 ktUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 9.44 Metres |
| Draft: | 1.5 Metres |
| Pax: | 8 |
| YearBuilt: | 2017 |
| Builder: | Lagoon |
| Engines: | 2 x 110.0 HP |
| Flag: | Croatia |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| 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: | Yes |
| Kosher: | Yes |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 220V |
| Water Maker: | Yes |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Ultra Light 470 |
| Dinghy hp: | 50 HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Dedicated professional with a profound connection to the sea, born in Athens, Greece. Over 13 years, I meticulously cultivated leadership skills as a Sea Scout, ultimately advancing to the position of Venture Leader, where I successfully guided teenagers aged 11-14 for six years. In the past year, I assumed the responsibilities of a skipper, a role that not only enhanced my navigational expertise but also solidified my unwavering commitment to a career path centered around sailing. This progression reflects my seamless integration of sailing into various facets of my life, recognizing it as an integral aspect of both my personal and professional identity. Throughout the last year, I derived immense joy from sailing, concurrently forging meaningful connections with individuals from diverse corners of the globe.
KARKANIS NIKOLAOS
I was born in the city of Athens, Greece. The Sea has always been part of my natural landscape view. Ever since a child, the liquid element was a symbol of Freedom and Purity for me. While a student I started sailing and spent quite a few unforgettable summers in the seas, with Friends and Family. Later as an adult, I found myself working as a host, not on a boat but on my Family's restaurant. It was there that I realized that I found pleasure and joy in providing hosting services to people. All by luck, I someday combined those two areas of my life and I started working on sailing boats. A unique, in its characteristics, profession, a never-ending challenge, while surrounded by the beauty of the Greek coastal reality and tradition. New faces, new mentalities and stories but in the end always the same feeling of fulfillment. The same image of a true smile.
EVIRIA CHARALAMAPOUS
Born in Athens, Greece, I have cultivated a lifelong affinity for the sea, considering it an integral part of my natural surroundings, symbolizing both freedom and purity. From childhood, the aquatic element has held profound meaning for me. During my academic years, I ventured into sailing, spending numerous summers on the seas with friends and family, fostering a deep connection to maritime pursuits. Subsequently, as an adult, my career path led me to the realm of hospitality, where I honed my hosting skills while managing my family's restaurant. It was during this time that I discovered genuine pleasure and joy in delivering exceptional hosting services to patrons. Through a fortuitous turn of events, I merged my maritime and hospitality backgrounds, embarking on a unique profession as a hostess cook on sailing boats. This distinctive role presents a perpetual challenge, set against the breathtaking backdrop of Greece's coastal beauty and rich traditions. Navigating through new faces, diverse mentalities, and a myriad of stories, I consistently find fulfilment in creating memorable experiences. As a hostess cook, I bring a blend of hospitality expertise and culinary proficiency to ensure a seamless and enjoyable sailing experience. This convergence of professional realms has allowed me to witness the enduring impact of a genuine smile—an enduring testament to the satisfaction derived from my work.
STARLIGHT LAGOON 560
BREAKFAST
-Cheese and meat platter
-Eggs (boiled, scrambled, omelette etc.)
-Oat
-Croissants
-Milk, coffee, tea, juices
-Cereal
-Fruits
-Pancakes
-Bread
-Honey and jam variety
-Vegetables
APPETIZERS
-Cauliflower sauté with beurre noisette hollandaise sauce, burned spring onion,lola lettuce,radish and pickled onion rings
-Salmon gravlax with cucumber, orange hearts and orange glaze
-Beef carpaccio with beef tartare
-Zucchini carpaccio
-Greek spreads (‘’tzatziki’’ , ‘’tirokafteri’’ Greek fish-roe dip etc,)
-Traditional stuffed grapes leaves with rice and herbes
-Fried zucchini sticks
-Pan-fried pork
-Vegetable pies
-Mussels on steam
-“Kagianas”
SALADS
-Greek salad
-Ntako salad
-Green bean salad with hazelnuts
-Grilled or boiled vegetables
-Potato salad
-Tuna salad
-Beetroot salad
-Caprese
-Rocket and spinach salad
-boiled seasonal greens
MAIN COURSES
-Scallops saute,fennel,tomato puree and safran sauce
-Mushroom cream soup with black lentils, mushroom oil and mushroom sauté
-Chicken breast with mushroom puree, asparagus sauté and sage sauce
-Fish fillet with chorizo crumble,zucchini and milk sauce with aromatic oil
-Pork tenderloin with glazed baby carrots, celery root puree and carrot sauce
-Rib eye with asparagus ,corn,glazed baby potatoes and red wine sauce
-Risotto milanese with shrimps
-Tagliatelle with salmon ,zucchini,carrots,salmon roe and sauce with vodka ginger and lemongrass
-Traditional Greek stuffed vegetables
-Fresh fish
-Variety of shellfish
additional expenses are not included.
1 June - 21 September, 2024: 19 440 eur + 5000 APA
21 September - 12 October, 2024: 14 130 eur + 5000 APA
12 October - 2 November 2024: 12 690 eur + 5000 APA
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
- : 9.44 Metres
- : 1.5 Metres
- : 8
- : 2017
- : Lagoon
- : 7 kt
- : 11 kt
- : 2 x 110.0 HP
- : Yacht offers Rendezvous Diving only
- : THODORIS KARAGIANNIS
- : Croatia
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 110.0 HP | |
| Fuel Consumption: | 10 |
| Cruising Speed: | 7 kt |
| Max Speed: | 11 ktUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| 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: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | No |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 220V |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Yes |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Pet Type: | Small to medium sized pets |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Ultra Light 470 |
| Dinghy hp: | 50 HP |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Dedicated professional with a profound connection to the sea, born in Athens, Greece. Over 13 years, I meticulously cultivated leadership skills as a Sea Scout, ultimately advancing to the position of Venture Leader, where I successfully guided teenagers aged 11-14 for six years. In the past year, I assumed the responsibilities of a skipper, a role that not only enhanced my navigational expertise but also solidified my unwavering commitment to a career path centered around sailing. This progression reflects my seamless integration of sailing into various facets of my life, recognizing it as an integral aspect of both my personal and professional identity. Throughout the last year, I derived immense joy from sailing, concurrently forging meaningful connections with individuals from diverse corners of the globe.
KARKANIS NIKOLAOS
I was born in the city of Athens, Greece. The Sea has always been part of my natural landscape view. Ever since a child, the liquid element was a symbol of Freedom and Purity for me. While a student I started sailing and spent quite a few unforgettable summers in the seas, with Friends and Family. Later as an adult, I found myself working as a host, not on a boat but on my Family's restaurant. It was there that I realized that I found pleasure and joy in providing hosting services to people. All by luck, I someday combined those two areas of my life and I started working on sailing boats. A unique, in its characteristics, profession, a never-ending challenge, while surrounded by the beauty of the Greek coastal reality and tradition. New faces, new mentalities and stories but in the end always the same feeling of fulfillment. The same image of a true smile.
EVIRIA CHARALAMAPOUS
Born in Athens, Greece, I have cultivated a lifelong affinity for the sea, considering it an integral part of my natural surroundings, symbolizing both freedom and purity. From childhood, the aquatic element has held profound meaning for me. During my academic years, I ventured into sailing, spending numerous summers on the seas with friends and family, fostering a deep connection to maritime pursuits. Subsequently, as an adult, my career path led me to the realm of hospitality, where I honed my hosting skills while managing my family's restaurant. It was during this time that I discovered genuine pleasure and joy in delivering exceptional hosting services to patrons. Through a fortuitous turn of events, I merged my maritime and hospitality backgrounds, embarking on a unique profession as a hostess cook on sailing boats. This distinctive role presents a perpetual challenge, set against the breathtaking backdrop of Greece's coastal beauty and rich traditions. Navigating through new faces, diverse mentalities, and a myriad of stories, I consistently find fulfilment in creating memorable experiences. As a hostess cook, I bring a blend of hospitality expertise and culinary proficiency to ensure a seamless and enjoyable sailing experience. This convergence of professional realms has allowed me to witness the enduring impact of a genuine smile—an enduring testament to the satisfaction derived from my work.
STARLIGHT LAGOON 560
BREAKFAST
-Cheese and meat platter
-Eggs (boiled, scrambled, omelette etc.)
-Oat
-Croissants
-Milk, coffee, tea, juices
-Cereal
-Fruits
-Pancakes
-Bread
-Honey and jam variety
-Vegetables
APPETIZERS
-Cauliflower sauté with beurre noisette hollandaise sauce, burned spring onion,lola lettuce,radish and pickled onion rings
-Salmon gravlax with cucumber, orange hearts and orange glaze
-Beef carpaccio with beef tartare
-Zucchini carpaccio
-Greek spreads (‘’tzatziki’’ , ‘’tirokafteri’’ Greek fish-roe dip etc,)
-Traditional stuffed grapes leaves with rice and herbes
-Fried zucchini sticks
-Pan-fried pork
-Vegetable pies
-Mussels on steam
-“Kagianas”
SALADS
-Greek salad
-Ntako salad
-Green bean salad with hazelnuts
-Grilled or boiled vegetables
-Potato salad
-Tuna salad
-Beetroot salad
-Caprese
-Rocket and spinach salad
-boiled seasonal greens
MAIN COURSES
-Scallops saute,fennel,tomato puree and safran sauce
-Mushroom cream soup with black lentils, mushroom oil and mushroom sauté
-Chicken breast with mushroom puree, asparagus sauté and sage sauce
-Fish fillet with chorizo crumble,zucchini and milk sauce with aromatic oil
-Pork tenderloin with glazed baby carrots, celery root puree and carrot sauce
-Rib eye with asparagus ,corn,glazed baby potatoes and red wine sauce
-Risotto milanese with shrimps
-Tagliatelle with salmon ,zucchini,carrots,salmon roe and sauce with vodka ginger and lemongrass
-Traditional Greek stuffed vegetables
-Fresh fish
-Variety of shellfish
additional expenses are not included.
1 June - 21 September, 2024: 19 440 eur + 5000 APA
21 September - 12 October, 2024: 14 130 eur + 5000 APA
12 October - 2 November 2024: 12 690 eur + 5000 APA
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.
