WORLD’S END Fountaine Pajot Galathea 65

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WORLD’S END Fountaine Pajot Galathea 65

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Rate from (per week)

20500 - 28500€

Length

19 meters

Cabins

5 Cabins

Guests

10 guests

Crew

Brand

Fountaine-Pajot

Built/Refit date

2011

Port

Athens

Cruising Speed

9 knots

Fuel consumption

30 per hour

About

Characteristics

Showers : 5
Tubs : 0
Wash Basins : 5
Heads : 5
Elec. Heads : 5
Helipad : No
Jacuzzi : No
A/C : Full
Pref. Pick-up : Athens
Other Pick-up :
Engines/Generators : Engine 2 X 150 Volvo Penta
Generators 1 X Onan 20 KVA, 1 X Fisher Panda 12 KVA
Fuel Consumption : 30 Litres/Hr
Cruising Speed : 9
Max Speed : 11

Accomodation & Equipment

WORLD’S END can accommodate 10 guests in 5 cabins. The Master cabin has a double bed, shower and electric toilet. 3 Guest cabins have a double bed, shower and electric toilet. A Guest cabin has a twin bed, shower and electric toilet.
WORLD’S END is fully air conditioned through out. WORLD’S END�s crew has a separate heads and shower. Guests are not allowed to bring pets onboard.

Showers : 5
Tubs : 0
Wash Basins : 5
Heads : 5
Elec. Heads : 5
Helipad : No
Jacuzzi : No
A/C : Full

Tea, infusions, all types of coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts, eggs all types, avocados, pancakes, crepes, croissant, pancakes, porridge, Shakshuka with tomatoes and herbs

Day 1

Lunch

Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”

Dinner
Bruschetta with lime crème Brik and smoked salmon

Seabass with smoked beetroot puree and fennel pickled

Day 2

Lunch

Politiki salad with nuts vinegar and fried onion
Grilled shrimps with gremolata and carpaccio zucchini with orange glace
Lobster pasta with bisque and fresh herbs

Dinner
Tartar beef with siracha shimeji mushrooms and cured egg yolk
Fillet mignon with glazed baby carrots and pepper sauce

Day 3

Lunch

Dakos salad with tomato basil and feta cheese
Sauté mushrooms with “staka” milk from Crete island
Mushroom risotto with king oyster truffle and shitake mushrooms

Dinner

Fish of the day ceviche tiger milk mango pomegranate
Variety of sushi maki California rolls nigiri

Day 4

Lunch

Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing

Dinner
Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio

Day 5

Lunch

Mexican salad with radicchio lime tomato and coriander
Tempura shrimps with siracha mayo
Grilled chicken breast with smashed potato and soya glace

Dinner
Variety of tacos with pulled pork or spicy beef
Beef ribs roasted with jacket Peruvian potatoes

Day 6

Lunch
Scallops with cauliflower puree and green apple
Beef carpaccio
Orzo seafood with mussels octopus and chorizo

Dinner

Black rice cold salad with grilled vegetables
Black pork with baby potatoes crushed and thyme

Day 7

Lunch

Coleslaw salad

Tsoureki bread with prosciutto and provolone cheese

Beef meatballs with tomato cumin and jasmine rice

Dinner

Burrata salad with cherries tomato and basil pesto
Seabass with trilogy of celery root and tomato sauce

Desserts

Cheesecake

Greek baklava

Kadaifi with white chocolate and pistachio

Deconstructed deep-fried banoffee

Tart with lemon curd

Tiramisu

Apple tart

Watersports

Dinghy size : T/T Williams 385 turbo jet
Dinghy hp : 100 HP
Dinghy Pax :
Water Skis Adult : Yes
Water Skis Kids : Yes
Jet Skis :0
Wave Runners :No
Kneeboard : No
Windsurfer : 0
Snorkel Gear : 10
Tubes : 2
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

T/T Williams Tender 385 – turbojet 100hp
Wakeboard (1, sizes 30 – 45)
Waterski adults (1, sizes 39 – 45)
Monoski (1, sizes 39 – 45)
Kayak 2 pax (1)
SUP (2)
Seabob (2)
Inflatable couch (1)
Fishing gear (1)
Snorkeling gear (13)
Baby life jackets (2)

Amenities

Internet Access : Onboard WIFI
Salon Stereo : Yes
Sat Tv : 0
Sun Awning : Yes
Hammock :
Windscoops :
Deck Shower : Yes
Bimini : Yes
Special Diets : Inq
Kosher :
BBQ : Yes
Dine In : Yes
Nude : Inq
Hairdryers : Yes
Port Hatches :
Crew Smokes : No
Guests Smokes : deck areas only
Guest Pets : 0
Children Ok : Yes
Gym/Exercise : No
Elevators : No
Wheel Chair Access : No
Generator : 2
Inverter : Yes
Ice Maker : Yes
Stabilizers : No
Make purified drinking water? :
Re-usable water bottles :

TV in Saloon 40 inch Sony Bravia
Full Sonos System onboard

Showergel, shampoo, body milk, handsoap, cotton buds, scrub pad
Hairdryers (5)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows on each bed (4)

Crew info

Number of Crew:3

Thanos Kourtelis|Captain
Born: 1975 Nation: Greek | Languages: Greek(Fluent) , English (Fluent) , German (Fluent), Turkish (novice), French (Novice), Dutch (Novice

Antonis Mitropoulos|Chef
Born: 1975 | Nation: Greek

Captain: Thanos Kourtelis
Coming from a family of sailors, he was growing up sailing with his Dad’s boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding of engines, maintenance, and yachts in general. Throughout the years as skipper, he has sailed the Mediterranean extensively, has crossed the Atlantic, and knows the Aegean Sea like the back of his hand. He is responsible, hard-working, and with his good-natured attitude, he wins his guests the moment they step onboard. He is very capable as a skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time, he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.

Chef: Antonis Mitropoulos

Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis.

Languages: Greek, English, French

Deckhand / Stewardess: Anna Fenning – Kazantzidi

Anna, born in 1999, is from Jena, Germany. She attended George Watsons College in Edinburgh, Scotland, and went on to graduate with Honours in Product Design from Edinburgh Napier University. During this time, her studies included a specialized semester in Design Engineering at Erasmus in Zwolle, Netherlands. From a young age, she sailed Optimist and Laser’s in Kavala, Greece. Over the years, she has been building her sailing knowledge and experience through RYA with the dream of becoming a captain. She has taken courses at the Chichester Yacht Club and Cobnor Sailing in England and N.O.K. in Kavala, Greece.

Anna is energetic and eager to show her guests the beauty of sailing the gorgeous Greek waters. With her experience, she is perfect to create the ideal charter. Along with her love of sailing, she enjoys cooking, illustration and design, swimming, plant care, camping, and learning languages – currently, she is practicing Turkish, French, and Dutch. Plus, over the past 2 years, she has been patenting and producing her original bachelors design- a sailing jacket with life saving features!

Languages: English, German, Greek (all 3 native languages)