Engines/Generators :2 X Cummins 550 HP
2 X Generators
2 X watermarker
Fuel Consumption :140 Litres/Hr
Cruising Speed :16
Max Speed :18
Accomodation & Equipment
One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.
Showers :4
Tubs :0
Wash Basins :5
Heads :4
Elec. Heads :4
Helipad :No
Jacuzzi :Yes
A/C :Full
Menu
Breakfast
Choice of Assorted Bread (toast, croissants, rolls, brioche, muffins, etc) Served with Preserves (Jam, marmalade), Honey Choice of fresh Fruit Juice (orange, pineapple, tomato) Cut Fruits (grapefruit, melon, papaya, pears, bananas) Stewed Fruits (plums, apples, figs, prunes) Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc) Sen/ed with hot/cold milk Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock) Eggs: (Fried, boiled, poached, plain or savory omelet) Meat: (Bacon, Sausages, Salami, etc – fried or grilled) Choice of Assorted Bread (toasts, brioches, croissants, rolls, brown bread Served with butter and preserves (honey, jam, marmalade) Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc) Greek yogurt with Greek honey Handcrafted baked goods Healthy bowls – avocado toast Pancakes, French toast, cakes- banana bread Healthy smoothies with seeds
Salads
Greek Salad*: Tomatoes, Cucumber, Feta Cheese, Onions, Olives, Cappers, Extra Virgin olive oil Salmon Salad: Iceberg, Lettuce, Rocket salad, Salmon, Orange wedges, Yogart Orange Dressing Ntakos*: Greek Traditional whole meal dried bread, Fets cheese, Tomatoes, Cappers, Extra Virgin olive oil Green Salad: Green and Red Lettuce, Cherry Tomatoes, Sweet Corn, Red Beans, Croutons, Vinegret Kous Kous Salad: Kous Kous, Courgettes, Onions, Mint, Parsley, Vinegar gastric, Cherry Tomatoes, Cucumbers Root Vegetable Salad: Fannel, Carrots, Celery, Herbs, Lemon, Extra Virgin olive oil
Appetizers
Fava Tzatziki Spicy Feta Cheese paste Humus Tarama Salad Grilled Mushrooms Grilled Cheese (Talagani, Haloumi) Feta Cheese in filo pastry Grilled or boiled vegetables Octopus in Vinegar Shrimps Sahanaki in Tomato sauce Steamed Mussels Apaki (cured smoked pork filet) Siglino (cured salted meat
Main Dishes
Meat
Lamp slow-roasted in a clay pot with rosemary, herbs, baby potatoes, and a selection of vegetables Veal cooked in tomato sauce and aromatic herbs served with wild rice and green beans Beef fillet in mavrodaphne sauce served with wild mushroom risotto Pork fillet stuffed with pistachios, dried fruit and prosciutto in cream with honey and mustard sauce, served with basmati rice Braced feather steak cooked with celery and vegetable roots, served with mashed potatoes
Fish & Seafood
Braced haddock cooked in white wine, cherry tomatoes, olives, cappers, and herbs Sea Bream stuffed with chopped cabbage and carrots Sea Bass grilled served with sauteed spinach baby potatoes Mackerel fillet cooked in the oven with sliced tomatoes, onions, garlic, daphne, and Extra Virgin olive oil Salmon grilled in herbs crust served with a selection of vegetables Octopus cooked in red wine and tomatoes sauce served with macaroni Cuttlefish boiled in white wine sauce and spinach Pasta with seafood cooked in tomato sauce Prawns with orzo and vegetables
Vegetarian
Stuffed vegetables with rice and herbs Briam: Greek version of ratatouille Imam Baildi: Stuffed aubergines with onions, garlic, tomatoes, and herbs Green beans in tomato sauce and potatoes Butter beans cooked in the oven with tomato sauce and herbs
Desserts
Banoffee Souffle chocolate with salted caramel Galaktoboureko Yogurt with traditional fruity sweets Kormos: frozen chocolate and crumbled biscuits Apple crumble Tarts Cream Brule
Watersports
Dinghy size :Highfield sport 4,20M
Dinghy hp :60
Dinghy Pax :6
Water Skis Adult :Yes
Water Skis Kids :Yes
Jet Skis :0
Wave Runners :0
Kneeboard :0
Windsurfer :0
Snorkel Gear :Yes
Tubes :Yes
Scurfer :0
Wake Board :Yes
Kayaks 1 Pax :0
Kayaks (2 Pax) :2
SU Paddle Boards :2
Fishing Gear :Yes
Rods :
Deep Sea Fish :
U/Water Camera :0
U/Water Video :0
Sea Bobs :Yes
Sea Scooters :No
Highfield tender 4,20 SPORT with 60 Hp
Seabob (2)
SUP (2)
KAYAK (2)
3 person towable couch (1)
Water carpet (1)
Wakeboard (adults & kids)
Water Ski (adults & kids)
Snorkeling gear
Fishing gear
Amenities
Internet Access :Onboard WIFI
Salon Stereo :Yes
Sat Tv :0
Sun Awning :0
Hammock :
Windscoops :
Deck Shower :Yes
Bimini :Yes
Special Diets :Yes
Kosher :
BBQ :Yes
Dine In :yes
Nude :Inq
Hairdryers :Yes
Port Hatches :
Crew Smokes :No
Guests Smokes :
Guest Pets :0
Children Ok :Yes
Gym/Exercise :No
Elevators :No
Wheel Chair Access :No
Generator :
Inverter :
Ice Maker :yes
Stabilizers :No
Make purified drinking water? :Yes
Re-usable water bottles :Yes
Washer & Dryer
Hydraulic Swimming Platform
Crew info
Number of Crew:3
Giorgos Benis|Captain Born: 1966 Nation: Greek | Languages: English and Greek
Dimitris Dimitsas|Chef Born: 1966 | Nation: Greek
Captain: Giorgos Benis
George holds MCA/RYA Yacht Master Offshore up to 200GT, and Motor Boat operator license. He has under his belt more than 100.000 nautical miles and a 30-years- experience in the yacht charter industry in Greece. He started his career back in 1995 and has sailed onboard charter to high performance boats.
He grew up in a town surrounded by the sea and started sailing at the age of 6! In 1988, he completed his postgraduate studies in mechanical engineering and served his country in the navy. In the past, he also worked several years in nautical clubs as offshore sailing and diesel engines instructor and in 2010, along with his older brother, they founded their own Offshore Sailing Training Center in Volos and named it after their legendary sailing boat, Himera. Over the last 5 years he works exclusively in crewed charters.
George is a proud father of 4 young boys.
He speaks Greek & English
Chef: Dimitris Dimitsas
Dimitris is a devoted chef with 22 years of professional experience in the cooking industry. He graduated from Thames Valley University of London in 2001, and holds a BSc in International Culinary arts. In addition he has the Food Hygiene certificate and a State Diploma in Hotel, Catering & Institutional Operations.
For many years he has worked in restaurant and hotel kitchens. Among the collaborations that stand out in his career, are the London 4 Seasons Hotel, and the UK Australian Embassy. In 2016 he decided to accept a new challenge, and stepped into the yacht charter industry.
Besides cooking, he enjoys diving and sailing with his kids.
Dimitris can easily adjust any meal to the requirements of his guests, and is known for transforming an ordinary recipe into a delicious meal, using fresh ingredients and lots of imagination.
He speaks Greek, English & Italian.
Stewardess/Deckhand: Anastasia (Nancy) Fakidi
Nancy is a distinguished world class athlete. Counting more than 15 years of success in Dinghy Sailing, she won the podium numerous times in European & World Championships. Her parents encouraged her to start saiing when she was only six years old and very soon she became passionate about this new world. From 2007 to 2021 she was a member of the Hellenic National Sailing team, and in 2019 she joined the Hellenic pro-Olympic Sailing team.
When the time came for business orientation, it was only natural for her to seek a career within the yachting industry. Today she holds a BSc at Maritime Studies, STCW, Offshore Sailing & Power Yacht certificates. In business, she believes that the road to success is built starting from the very bottom.
Her character is humble, disciplined, highly motivated and extremely hard working.
She enjoys working as part of a team while travelling all over the world.
She speaks Greek & English.
This will be the second year for Nancy to work with cpt. George.