Characteristics

• Showers : 5
• Tubs : 0
• Wash Basins : 0
• Heads : 0
• Elec. Heads : 5
• Helipad : No
• Jacuzzi : No
• A/C : Full
• Pref. Pick-up : Santorini
• Other Pick-up : Upon – Request
• Engines/Generators : VOLVO PENTA 2 X 150HP | ONAN GENSET 19KVA 220V
• Fuel Consumption : 40 Litres/Hr
• Cruising Speed : 9
• Max Speed : 10

Accomodation & Equipment

Menu

BREAKFAST

Milk – Variety of teas – Coffees

Fresh orange juice – Fresh fruit juice

Fresh fruits

Greek yogurt

Cereals

Bread – Butter Croissant – Chocolate Croissant – Biscuits – Traditional crackers

Fried eggs – Scrambled or Poached – Omelets

Variety of sausages – Bacon – Ham and Turkey – Greek cheeses

 Homemade jams – thyme, pine, fir honey

Day 1

Lunch

Dakos salad (Greek traditional)

Brussels sprouts with bacon and parmesan cheese

Sea bream with spinach, rice, herbs and yuzu sauce

Dinner

Green salad with pear, handmade pasteli and framboise dressing

Pork “Bekri” meze (Greek traditional)

Lamb chops with potatoes fried and honey mustard sauce

Day 2

Lunch

Salmon salad with avocado, iceberg, sesame, chili flakes and soy sauce

Zucchini balls with yoghurt spearmint dip

Lobster tail orzo

Dinner

Caprese salad with buffalo mozzarella, basil oil, cherry tomatoes

Meatballs with creamy tomato sauce

Rib – eye steak with parsnip puree and Port of wine sauce

Day 3

Lunch

Beetroot salad with Ponzu dressing and passion fruits pearls

Saganaki cheese with tomato-chili jam

Pastitsio

Dinner

Spinach salad with anthotyro cheese, dill dressing and grilled apricot

Octopus in wine sauce with shallots

Grilled swordfish, avocado, crab with butter lemongrass sauce

Day 4

Lunch

Watermelon salad with crispy duck, cashew nuts and hoisin sauce

Mini spinach pie with feta

Gemista (stuffed vegetable with rice, herbs, chopped beef) (Greek traditional)

Dinner

Lentils salad

Eggplant with smoked tuna

Pork in celery leek sauce with truffle-potato puree

Day 5

Lunch

Potato salad with gruyere, cherry tomatoes, corn, Dijon mustard

Pasta soufflé, bacon, sausage, mix cheese

Chicken sous vide with rosemary and smoked paprika sauce, grilled baby gem

Dinner

Lettuce salad, grilled vegetables, caramelize pecan

Mushrooms risotto with black truffle and crispy bread with active carbon

Tuna fillet with grilled tomatoes and gnocchi

Day 6

Lunch

Black quinoa salad, pepper, mussels and black garlic dressing

Sweet potatoes with goat cheese and chorizo

Grilled salmon with baby carrots, baby corn and thyme sauce

Dinner

Rocket salad with artichoke, crumble truffle-balsamic and dressing balsamic

Cauliflower gratin with tarragon

Picanha Black angus with basmati rice and pepper sauce

Day 7

Lunch

Tabbouleh salad, yogurt, sumac

Butter Miso mushrooms

Beef fillet, asparagus, broccoli and béarnaise sauce

Farewell dinner

Greek salad (Greek traditional)

Bouyourdi

Tzatziki (Greek traditional)

Pita bread

Cuts of meat

Desserts

Cheesecake,

Brownies,

Namelaka trilogy,

Fruits platter,

Orange pie,

Ice cream and,

Greek traditional desserts

Watersports

Amenities

Crew info

Number of Crew:3

Stelios Arampagis|Captain
Born: – Nation: Greek | Languages: English, Greek

Vasilis Varelas|Deckhand
Born: 1984 | Nation: Greek

Captain: George Arampagis

George was born on the island of Ikaria. George has been working as a professional captain on both motor yachts and sailing yachts for the past 12 years. He obtained his sailing and motor boat license in 2010 and completed his studies as chief officer in the Mercantile Marine in 2020. From 2014 to 2022 he has worked on a 74ft Ocean Voyager and 80 ft Fountaine Pajot catamaran. He is a licensed Open PADI instructor. He has also completed life saving, and GMDSS operator. He is also an instructor of CPR/FIRST AID – INFANT/CHILD/ADULT. He has worked several years in the maintenance of yachts. He is a very calm individual, great sailor and with a wonderful disposition.
In his spare time Captain George enjoys Skiing, water skiing and cycling.

Languages: Greek and English

CHEF: Victoria Yianni

Victoria, born in 1986, is from Athens, Greece. She began her culinary career in 2007 at the Katikies Hotel in Santorini. Since then, she has been working as a caterer and in multiple fine restaurants in Santorini including Restaurant Canaves Oia.

With a love of the sea and a desire to work more closely with guests, Victoria joins the team of S/Y Santorini. She’s excited to spoil her guests with exceptional dishes while they explore the gorgeous Greek islands. In her free time, Victoria loves music and cinema.

Languages: Greek (native) and English (fluent)

DECKHAND: VASILIS VARELAS
Vassilis was born in 1991 in Greece. After attending the Culinary School of ΙΕΚ ΑΚΜΗ in Patras, he went on to the University of Derby where he graduated with Honours with a BA in International Hospitality Management. From 2011, he has worked throughout Greece and in the Netherlands in restaurants as a chef and in banquet service. In over 10 years of working in hospitality, he has brought a positive attitude and exceptional professionalism to each event. Vassilis joins the crew of Santorini and is excited to offer guests incredible service and the very best charter holiday in Greece.

Languages: Greek (native); English (fluent)

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