WORLD'S END (MED)
Step aboard WORLD’S END, a stunning Fountaine Pajot Galathea 65 and one of the most beloved yachts in our fleet. Fully refitted in 2016 and continuously upgraded since, this exceptional sailing catamaran combines performance, elegance, and comfort in perfect harmony. Her stylish design, highlighted by vibrant, playful accents, creates an atmosphere that is both luxurious and relaxed. Built to the highest industry standards, WORLD’S END ensures your safety and comfort throughout your voyage. From the moment you step on board, you’ll be captivated by her bright, elegant interiors, spacious and serene cabins, and generous deck areas designed for total relaxation. Whether you’re lounging in the sun, enjoying the sea breeze over a gourmet meal, or indulging in water sports, every detail invites you to unwind and enjoy. Accommodating up to 10 guests, WORLD’S END features one King cabin, three Queen cabins, and one Twin cabin, each with private en-suite facilities. Ideal for families or groups of friends, she offers an intimate yet indulgent setting for unforgettable Mediterranean adventures. On the aft deck, you’ll feel as though you’re dining on your own private seaside terrace — savoring exquisite dishes prepared by your personal Chef, inspired by Mediterranean flavors and your individual preferences. For those seeking excitement, WORLD’S END offers a thrilling collection of water toys, including seabobs, paddleboards, water skis, wakeboards, kayaks, tubes, and more — transforming the sea into your private playground. And with a top sailing speed of 11 knots, adventure is always within reach. When it’s time to slow down, bask on the sunbeds, watch dolphins play alongside the yacht, or toast the sunset from the cozy upper deck with a glass of champagne in hand. Guided by her professional and attentive crew, WORLD’S END will take you to the most beautiful destinations in the Mediterranean — where every moment is crafted around your desires. From your itinerary to your meals and daily activities, everything is customized to create a truly one-of-a-kind experience you’ll treasure long after the journey ends. WORLD’S END isn’t just a yacht — it’s a feeling, an experience, a memory waiting to be made.
One owner suite with a private bathroom
3 Queen size cabins with private bathroom
1 twin cabin with private bathroom
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X 150 Volvo D3 1 X Onan 20 KVA 1 X Fisher Panda 12 KVA Air-condition 80,000 BTU 1 X watermaker 200 lts/hr 1 X watermaker 120 lts/hrA | |
| Fuel Consumption: | 64 |
| Cruising Speed: | 9 |
| Max Speed: | 10.5US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31.1 Feet |
| Draft: | 4.2 Feet |
| Pax: | 10 |
| Refit: | 2016/2020 |
| YearBuilt: | 2011 |
| Builder: | Fountaine Pajot |
| Engines: | 2 X 150 Volvo D3 1 X Onan 20 KVA 1 X Fisher Panda 12 KVA Air-condition 80,000 BTU 1 X watermaker 200 lts/hr 1 X watermaker 120 lts/hrA |
| JetSkis: | No |
| 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: | WiFi |
| Camcorder: | - |
| Books: | many |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 12V-220V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | deck areas only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T Williams 385 turbo jet |
| Dinghy hp: | 100 HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Aft - Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Apostolis brings over 25 years of maritime experience and an unwavering passion for the sea to World's End. With an impressive career spanning about 67,000 nautical miles, he has extensively navigated the Aegean, Cretan and Ionian Seas, as well as the Mediterranean Sea for yacht deliveries, aboard yachts of all types and sizes, both for private use and charter. His deep-rooted knowledge of Greek waters, combined with outstanding navigational skills, makes him an exceptional guide and leader at sea.
A safety-conscious and diligent captain, Apostolis is known for his mastery in line handling, course plotting, and weather forecasting—skills that ensure every voyage is smooth, secure, and enjoyable. His dynamic leadership style fosters a confident and capable crew, while his communicative and reliable nature creates a welcoming and professional atmosphere onboard.
Fluent in Greek, English, and French, Captain Apostolis connects easily with guests from around the world. His strengths include strong social skills, resourcefulness, consistency, and a natural love for travel. His dedication to excellence, along with his physical stamina and self-sufficiency, ensures that every guest experience is executed with precision and care.
With Captain Apostolis at the helm, guests can relax and immerse themselves in the beauty of the Greek islands, confident in the hands of a seasoned mariner and dedicated professional.
Previous yacht: Navya
Chef: Stavros Tengelidis
Stavros joins World’s End as Chef, bringing a wealth of culinary experience from his work in prestigious restaurants and five-star hotels across Greece, Belgium, and the Netherlands since 2008. Known for his creativity, precision, and dedication to high-quality cuisine, he expertly crafts menus that combine classic techniques with contemporary flavors, tailored to guests’ preferences. In 2025, Stavros expanded his expertise to the yachting industry, quickly adapting his skills to the unique demands of charter life, including personalized meal planning, efficient provisioning, and delivering exceptional dining experiences at sea. Passionate about fresh ingredients, seasonal produce, and beautifully presented dishes, he excels in creating memorable meals that enhance every onboard moment. Professional, versatile, and attentive, Stavros thrives in fast-paced, multicultural environments and is committed to providing guests with both exquisite cuisine and warm, seamless service, ensuring each charter aboard World’s End is unforgettable.
Deckhand/Stew: Spyros Bountis
Spyros is a dedicated member of the Word’s End crew, bringing a genuine love for the sea and hospitality to every guest experience. With four years in marine tourism, he combines expertise in deck operations and boat maintenance with a friendly, attentive approach, ensuring smooth sailing and exceptional service on board. Fluent in Greek and a skilled problem-solver, Spyridon keeps the vessel in top condition and assists guests with care and professionalism. Passionate about gastronomy, outdoor adventures, and fitness, he brings energy and enthusiasm to every task. His commitment to service and love of the sea make every journey aboard Word’s End safe, seamless, and memorable.
Breakfast
Beverages
Tea Selection, Coffee Selection, Fresh Juices, Smoothies
Milk Selection: Cow, Coconut, Almond, Soya, Goat
Bakery & Sweets
Pancakes, Crêpes, Daily Cakes, Croissants
Variety of Artisan Breads
Spreads & Accompaniments
Greek Yogurt, Greek Honey, Tahini, Peanut Butter, Chocolate Praline, Maple Syrup
Homemade Jams: Orange, Apricot, Cherry, Strawberry, Mixed Berries
Fresh & Savory
Cold Meat Platter, Cold Cheese Selection, Seasonal Fresh Fruits, Nuts & Dried Fruits
Variety of Cereals
Eggs (Cooked to Preference)
Day 1
Lunch
Starter
Smoked Aubergine Spread | Traditional Greek-style smoked eggplant dip with spring onion and extra virgin olive oil
Salad
Garden Green Salad |Crisp lettuce, cucumber, radish, fresh dill, and lemon dressing
Main
Corfiot “Pastitsada” | Slow-braised rooster in spiced tomato sauce, served with handmade “hilopites” pasta and aged mizithra cheese.
Dessert
Caramelized Semolina Halva with Ceylon cinnamon and roasted almonds.
Dinner
Starter
White Tarama Mousse | Creamy fish roe dip with golden herring caviar and chive oil.
Salad
Baby Potatoes & Smoked Eel | With cultured cream and pickled shallots.
Main
Aegean Fish & Shellfish Stew (“Kakavia”) | Fresh catch of the day with prawns and mussels in a light saffron broth.
Dessert
Lemon Tart | Silky lemon cream with Italian meringue.
Day 2
Lunch
Starter
Grilled Calamari with Lemon and Olive Oil.
Salad
Rocket & Prosciutto Salad with aged graviera cheese and honey-lime vinaigrette.
Main
Briam – Greek Roasted Vegetable Casserole | Zucchini, eggplant, potatoes, and tomatoes baked with herbs and olive oil.
Dessert
Greek Yogurt with sour cherry compote and almond crumble.
Dinner
Starter
Beef Tartare | Hand-cut beef with smoked mayonnaise and fresh herbs.
Salad
Baby Greens Salad | With “Geremezi” cheese, seasonal fruit, and Aegina pistachios.
Main
Roasted Duck Breast, served with celeriac, quince, and grape molasses glaze.
Dessert
Baked Apples with Cinnamon Cream and Salted Caramel Ice Cream.
Day 3
Lunch
Starter
Seared Scallops with cauliflower tabbouleh and citrus dressing.
Salad
Cretan Dakos Salad | Barley rusk topped with crushed tomato and fresh Greek cheese.
Main
Whole Roasted Fish of the Day served with seasonal wild greens and lemon.
Dessert
Vanilla Panna Cotta with strawberry sorbet.
Dinner
Starter
Lightly Cured Fresh Fish with mild Corfiot pepper sauce and saffron cream.
Salad
Avocado & Fennel Salad with basil and lime dressing.
Main
Black Orzo with Seafood | Cuttlefish ink pasta with langoustines and fresh herbs.
Dessert
Tsoureki Bread & Cream with pineapple textures and toasted crumble.
Day 4
Lunch
Starter
Shrimp Saganaki | Shrimp cooked in tomato sauce with feta and a splash of ouzo.
Salad
Baby Gem Salad with fennel, cucumber and olive oil.
Main
Greek-Style Green Beans | Slow-cooked haricots with tomato and olive oil.
Dessert
Pavlova with wild berries and passion fruit sorbet.
Dinner
Starter
Greek Pork Meatballs with smooth fava bean purée and capers.
Salad
Rocket Salad with prosciutto, parmesan, and strawberries.
Main
Slow-Braised Pork with parsnip purée and light cardamom jus.
Dessert
Warm Chocolate Soufflé with Madagascan vanilla ice cream.
Day 5
Lunch
Starter
Seared Koilada Prawns with mango and strawberry brunoise, shellfish bisque.
Salad
Black-Eyed Pea Salad with sweet peppers, herbs, and lime.
Main
Seared Tuna Steak with smoked eggplant, cuttlefish ink, and fresh tomato water.
Dessert
Baklava with mastic ice cream.
Dinner
Starter
Crispy Feta Saganaki with thyme honey.
Salad
Classic Greek Salad | Tomato, cucumber, olives, and oregano.
Main
Traditional Greek Moussaka | Layers of aubergine, beef and creamy béchamel.
Dessert
Lemon Sorbet
Day 6
Lunch
Starter
Tzatziki | Strained yogurt with cucumber and dill.
Salad
Octopus Salad with green apple and light smoked dressing.
Main
“Gemista” – Stuffed Tomatoes & Peppers filled with aromatic rice and fresh herbs.
Dessert
Deconstructed Cheesecake with fresh berries.
Dinner
Starter
Beef Carpaccio with rocket, black truffle, and aged Parmesan.
Salad
Spinach & Feta Inspired Salad | Crisp filo, baby spinach, and fresh herbs.
Main
Grilled Prime Rib Eye with celeriac purée, wild mushrooms, and thyme jus.
Dessert
Chocolate Mousse with praline and raspberry sorbet.
Day 7
Lunch
Starter
Sea Bass Ceviche with leche de tigre, sweet potato, and chili.
Salad
Burrata & Tomatoes with basil and aged balsamic.
Main
Anthotiro Cheese Ravioli with orange and fresh herbs.
Dessert
Portokalopita | Greek orange syrup cake with “kaimaki” ice cream.
Dinner
Starter
Grilled Octopus with smooth vanilla bean purée and chili salsa.
Salad
Heirloom Tomato Salad with traditional Greek cheese, carob, and oregano oil.
Main
Pan-Seared Sea Bream with sautéed greens and light ginger-basil sauce.
Dessert
Chilled Red Fruit Soup with almond white chocolate foam.
HIGH SEASON (July - August): EURO 28500
MID SEASON (June & September): EURO 26500
LOW SEASON (October - May): EURO 20500
Plus Vat 6,5% plus expenses APA 25%
Free Wi-Fi
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
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 + 6,5% VAT) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
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
- : 31.1 Feet
- : 4.2 Feet
- : 10
- : 2016/2020
- : 2011
- : Fountaine Pajot
- : 9
- : 10.5
- : 2 X 150 Volvo D3 1 X Onan 20 KVA 1 X Fisher Panda 12 KVA Air-condition 80,000 BTU 1 X watermaker 200 lts/hr 1 X watermaker 120 lts/hrA
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Apostolis Athanasiou
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X 150 Volvo D3 1 X Onan 20 KVA 1 X Fisher Panda 12 KVA Air-condition 80,000 BTU 1 X watermaker 200 lts/hr 1 X watermaker 120 lts/hrA | |
| Fuel Consumption: | 64 |
| Cruising Speed: | 9 |
| Max Speed: | 10.5US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2016/2020 |
| 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: | WiFi |
| # of Videos: | - |
| # DVDs/Movies: | many |
| # CD's: | many |
| Camcorder: | - |
| Books: | many |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | 2 |
| Inverter: | Yes |
| Voltages: | 12V-220V |
| 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: | deck areas only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T Williams 385 turbo jet |
| Dinghy hp: | 100 HP |
| Dinghy # pax: | 5 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Aft - Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Apostolis brings over 25 years of maritime experience and an unwavering passion for the sea to World's End. With an impressive career spanning about 67,000 nautical miles, he has extensively navigated the Aegean, Cretan and Ionian Seas, as well as the Mediterranean Sea for yacht deliveries, aboard yachts of all types and sizes, both for private use and charter. His deep-rooted knowledge of Greek waters, combined with outstanding navigational skills, makes him an exceptional guide and leader at sea.
A safety-conscious and diligent captain, Apostolis is known for his mastery in line handling, course plotting, and weather forecasting—skills that ensure every voyage is smooth, secure, and enjoyable. His dynamic leadership style fosters a confident and capable crew, while his communicative and reliable nature creates a welcoming and professional atmosphere onboard.
Fluent in Greek, English, and French, Captain Apostolis connects easily with guests from around the world. His strengths include strong social skills, resourcefulness, consistency, and a natural love for travel. His dedication to excellence, along with his physical stamina and self-sufficiency, ensures that every guest experience is executed with precision and care.
With Captain Apostolis at the helm, guests can relax and immerse themselves in the beauty of the Greek islands, confident in the hands of a seasoned mariner and dedicated professional.
Previous yacht: Navya
Chef: Stavros Tengelidis
Stavros joins World’s End as Chef, bringing a wealth of culinary experience from his work in prestigious restaurants and five-star hotels across Greece, Belgium, and the Netherlands since 2008. Known for his creativity, precision, and dedication to high-quality cuisine, he expertly crafts menus that combine classic techniques with contemporary flavors, tailored to guests’ preferences. In 2025, Stavros expanded his expertise to the yachting industry, quickly adapting his skills to the unique demands of charter life, including personalized meal planning, efficient provisioning, and delivering exceptional dining experiences at sea. Passionate about fresh ingredients, seasonal produce, and beautifully presented dishes, he excels in creating memorable meals that enhance every onboard moment. Professional, versatile, and attentive, Stavros thrives in fast-paced, multicultural environments and is committed to providing guests with both exquisite cuisine and warm, seamless service, ensuring each charter aboard World’s End is unforgettable.
Deckhand/Stew: Spyros Bountis
Spyros is a dedicated member of the Word’s End crew, bringing a genuine love for the sea and hospitality to every guest experience. With four years in marine tourism, he combines expertise in deck operations and boat maintenance with a friendly, attentive approach, ensuring smooth sailing and exceptional service on board. Fluent in Greek and a skilled problem-solver, Spyridon keeps the vessel in top condition and assists guests with care and professionalism. Passionate about gastronomy, outdoor adventures, and fitness, he brings energy and enthusiasm to every task. His commitment to service and love of the sea make every journey aboard Word’s End safe, seamless, and memorable.
Breakfast
Beverages
Tea Selection, Coffee Selection, Fresh Juices, Smoothies
Milk Selection: Cow, Coconut, Almond, Soya, Goat
Bakery & Sweets
Pancakes, Crêpes, Daily Cakes, Croissants
Variety of Artisan Breads
Spreads & Accompaniments
Greek Yogurt, Greek Honey, Tahini, Peanut Butter, Chocolate Praline, Maple Syrup
Homemade Jams: Orange, Apricot, Cherry, Strawberry, Mixed Berries
Fresh & Savory
Cold Meat Platter, Cold Cheese Selection, Seasonal Fresh Fruits, Nuts & Dried Fruits
Variety of Cereals
Eggs (Cooked to Preference)
Day 1
Lunch
Starter
Smoked Aubergine Spread | Traditional Greek-style smoked eggplant dip with spring onion and extra virgin olive oil
Salad
Garden Green Salad |Crisp lettuce, cucumber, radish, fresh dill, and lemon dressing
Main
Corfiot “Pastitsada” | Slow-braised rooster in spiced tomato sauce, served with handmade “hilopites” pasta and aged mizithra cheese.
Dessert
Caramelized Semolina Halva with Ceylon cinnamon and roasted almonds.
Dinner
Starter
White Tarama Mousse | Creamy fish roe dip with golden herring caviar and chive oil.
Salad
Baby Potatoes & Smoked Eel | With cultured cream and pickled shallots.
Main
Aegean Fish & Shellfish Stew (“Kakavia”) | Fresh catch of the day with prawns and mussels in a light saffron broth.
Dessert
Lemon Tart | Silky lemon cream with Italian meringue.
Day 2
Lunch
Starter
Grilled Calamari with Lemon and Olive Oil.
Salad
Rocket & Prosciutto Salad with aged graviera cheese and honey-lime vinaigrette.
Main
Briam – Greek Roasted Vegetable Casserole | Zucchini, eggplant, potatoes, and tomatoes baked with herbs and olive oil.
Dessert
Greek Yogurt with sour cherry compote and almond crumble.
Dinner
Starter
Beef Tartare | Hand-cut beef with smoked mayonnaise and fresh herbs.
Salad
Baby Greens Salad | With “Geremezi” cheese, seasonal fruit, and Aegina pistachios.
Main
Roasted Duck Breast, served with celeriac, quince, and grape molasses glaze.
Dessert
Baked Apples with Cinnamon Cream and Salted Caramel Ice Cream.
Day 3
Lunch
Starter
Seared Scallops with cauliflower tabbouleh and citrus dressing.
Salad
Cretan Dakos Salad | Barley rusk topped with crushed tomato and fresh Greek cheese.
Main
Whole Roasted Fish of the Day served with seasonal wild greens and lemon.
Dessert
Vanilla Panna Cotta with strawberry sorbet.
Dinner
Starter
Lightly Cured Fresh Fish with mild Corfiot pepper sauce and saffron cream.
Salad
Avocado & Fennel Salad with basil and lime dressing.
Main
Black Orzo with Seafood | Cuttlefish ink pasta with langoustines and fresh herbs.
Dessert
Tsoureki Bread & Cream with pineapple textures and toasted crumble.
Day 4
Lunch
Starter
Shrimp Saganaki | Shrimp cooked in tomato sauce with feta and a splash of ouzo.
Salad
Baby Gem Salad with fennel, cucumber and olive oil.
Main
Greek-Style Green Beans | Slow-cooked haricots with tomato and olive oil.
Dessert
Pavlova with wild berries and passion fruit sorbet.
Dinner
Starter
Greek Pork Meatballs with smooth fava bean purée and capers.
Salad
Rocket Salad with prosciutto, parmesan, and strawberries.
Main
Slow-Braised Pork with parsnip purée and light cardamom jus.
Dessert
Warm Chocolate Soufflé with Madagascan vanilla ice cream.
Day 5
Lunch
Starter
Seared Koilada Prawns with mango and strawberry brunoise, shellfish bisque.
Salad
Black-Eyed Pea Salad with sweet peppers, herbs, and lime.
Main
Seared Tuna Steak with smoked eggplant, cuttlefish ink, and fresh tomato water.
Dessert
Baklava with mastic ice cream.
Dinner
Starter
Crispy Feta Saganaki with thyme honey.
Salad
Classic Greek Salad | Tomato, cucumber, olives, and oregano.
Main
Traditional Greek Moussaka | Layers of aubergine, beef and creamy béchamel.
Dessert
Lemon Sorbet
Day 6
Lunch
Starter
Tzatziki | Strained yogurt with cucumber and dill.
Salad
Octopus Salad with green apple and light smoked dressing.
Main
“Gemista” – Stuffed Tomatoes & Peppers filled with aromatic rice and fresh herbs.
Dessert
Deconstructed Cheesecake with fresh berries.
Dinner
Starter
Beef Carpaccio with rocket, black truffle, and aged Parmesan.
Salad
Spinach & Feta Inspired Salad | Crisp filo, baby spinach, and fresh herbs.
Main
Grilled Prime Rib Eye with celeriac purée, wild mushrooms, and thyme jus.
Dessert
Chocolate Mousse with praline and raspberry sorbet.
Day 7
Lunch
Starter
Sea Bass Ceviche with leche de tigre, sweet potato, and chili.
Salad
Burrata & Tomatoes with basil and aged balsamic.
Main
Anthotiro Cheese Ravioli with orange and fresh herbs.
Dessert
Portokalopita | Greek orange syrup cake with “kaimaki” ice cream.
Dinner
Starter
Grilled Octopus with smooth vanilla bean purée and chili salsa.
Salad
Heirloom Tomato Salad with traditional Greek cheese, carob, and oregano oil.
Main
Pan-Seared Sea Bream with sautéed greens and light ginger-basil sauce.
Dessert
Chilled Red Fruit Soup with almond white chocolate foam.
HIGH SEASON (July - August): EURO 28500
MID SEASON (June & September): EURO 26500
LOW SEASON (October - May): EURO 20500
Plus Vat 6,5% plus expenses APA 25%
Free Wi-Fi
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
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 + 6,5% VAT) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
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.
