Ed Hamilton & Co. Yacht Charter Agents

KIMATA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.

Sample Menu

BREAKFAST

Fresh juices, smoothies and healthy drinks
Eggs (boiled, fried, poached, scrambled, shakshuka, kayanas)
Jams (strawberry, pear, apricot, fig, vanilla honey)
Homemade cakes (chocolate, vanilla, orange, lemon)
Croissants (butter, chocolate)
Puff pastry traditional Greek pies: milk pie, leek pie, spinach pie, cheese pie
Breads: white, black, gluten-free
Pancakes-crepes with: chocolate sauce, tahini, peanut butter, maple syrup
Smoked salmon and smoked eel
Cheese: gruyere, manouri, emmental, gouda, mascarpone with herbs
Cold cuts: turkey, ham, prosciutto, bresaola, mortadella with peanuts
All kinds of meats
Variety of fresh fruits
Bacon, boiled sausages
Variety of dried fruits and nuts
Cereals: honey, oats, chocolate
Traditional Greek yogurt

SALADS

Greek salad with pickled onions, pappardelle cucumber, fried capers, feta cheese snow, and oregano olive oil
Quinoa with diced smoked eggplant and zucchini, roasted nuts, lemon dressing, and spearmint oil
Green salad with raw red Valley shrimp and ginger garlic dressing
Politiki salad with red cabbage, green apple, and raisins
Burrata salad with a trio of cherry tomatoes and basil oil
Grilled watermelon with feta mousse and rucola pesto
Lentil salad with smoked eel, cauliflower lemon sauce, and fresh herbs
Fennel salad with nuts, parmigiano reggiano, and extra virgin olive oil
Potato salad with soil from olives, oregano oil, confit tomato, and dehydrated capers

APPETIZERS

King Alaskan crab with beluga caviar and lemon gel
Greek crab salad with wasabi, avocado, carrot spaghetti and chive oil
Lobster ballotine with yuzu gel, zucchini, and chive soil
Tuna tartar with tomato water, cherry tomatoes, basil leaves and vanilla honey
Musaka croquets with feta mousse, hairs of eggplants, and paprika oil
Smoked eggplant with metsovone cream, parsley oil, and pomegranate
Vegetable ratatouille with tomato basil sauce
Beef tartar with egg yolk flakes, pickles and caviar
Beef carpaccio with parmigiano Reggiano flakes, shaved truffles, rucola and extra virgin olive oil
Scallops marinated with curry and Beurre Blanc sauce

MAIN DISHES

Lemon orzo with raw crayfish and microgreens
Mushroom risotto with fresh truffles, crispy chicken skin and goat cheese
Pomodoro spaghettoni with fior di latte mozzarella and caviar
Lobster with potato gnocchi and bisque
Rib eye with sweet potato puree, sweet potato chips, and red wine reduction sauce
Double-fried chicken chili glazed with rice noodles
Pork tenderloin with potato ecrase and red wine rosemary honey sauce
Cauliflower in three textures (steak, puree, and fried) and tahini sauce
Eggplant fried steak, goat cheese drums, parsley oil, garlic puree and cherry confit tomatoes
Seabass fillet with celery root puree, pickled fennel, baby carrots and parsley oil
Grouper with boiled vegetables, fried capers, and lemon olive oil dressing
Cod with fennel cream, roasted fennel, and parsley powder
Crayfish stifado with asparagus and sautéed chorizo
Amvrakikos shrimp with white wine tarragon sauce and couscous
Lamb chops with crusted peanuts, carrot puree, cauliflower puree, pea puree and red wine sauce

DESSERTS

Pannaccota with strawberry sauce, mint water, and fresh berries
Orange pie with crispy caramel and whipped cream
White chocolate mousse with red pepper and caramelized hazelnuts
Crème Brulee with an essence of sage and fresh berries
Chocolate brownies with orange gel and orange whipped cream
Pavlova, strawberries, whipped cream/ strawberry sauce
Lemon tart with blueberries and lemon meringue

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

RATES 2024 (Summer/Greece)
Period A (July-August) EURO 40500/week
Period B (June – Sept) EURO 38000/week
Period C (October – May) EURO 30500/week
+ 13% VAT + APA 20%
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.

 

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: SUMMER (Greece)
Yacht is based in Marina Zea, Athens. (Summer)

 

Charter Rates Per Week

Rate Period Terms 2 Guests
July & August Plus Expenses €40,500/week
June & September Plus Expenses €38,000/week
October to May Plus Expenses €30,500/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

RATES 2024 (Summer/Greece)
Period A (July-August) EURO 40500/week
Period B (June – Sept) EURO 38000/week
Period C (October – May) EURO 30500/week
+ 13% VAT + APA 20%
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.

 

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: SUMMER (Greece)
Yacht is based in Marina Zea, Athens. (Summer)

 

Captain: Stavros Dritsas

Captain Stavros, born on November 27, 1978, embarked on his sailing journey at the young age of 7, and since then, sailing has become an integral part of his life. This early initiation has provided him with extensive experience, allowing him to actively participate in numerous sailboat racing events and regattas.

With a solid foundation as a sailing instructor, Captain Dritsas prioritizes the safety of Guests, Crew, and the vessel above all else. His exceptional engineering skills, coupled with a background as a mechanic-electrician, provide him with the expertise to address and assist in mechanical operations on board. Known for his high adaptability to various situations and demands, he maintains excellent communication with both guests and his crew.

Chef: Themis Tzounakos

Themis, born in 1991 and a graduate of Le Monde Athens Institute, is a passionate and hardworking individual with more than 12 years of experience in the hospitality and restaurant sector. With a solid foundation of three years in the yachting industry, he has honed his skills as a sous and head chef in various establishments across Athens, Santorini, and Rhodes. Themis eagerly anticipates welcoming guests on board Kimata and sharing his culinary expertise, particularly in Greek and Mediterranean cuisine. Fluent in English and unfailingly polite, Themis possesses a lovable personality, ensuring that he will go above and beyond to create unforgettable vacation experiences for all.

Deckhand: Nikos Nikolaou

Nikos was born in 1974 in Athens, Greece where he lives today with his wife and family. For 9 years, he owned a restaurant in Athens and has also worked as a Sous Chef. His sailing experience began in 1993- he holds both his sailing and motorboat licenses. With his passion for the sea, he joined the yachting world a few seasons ago as a deckhand and this year is his second season on board Kimata. In his free time, he loves to spend time with his family, cook, play basketball, and head off sailing with friends.
Languages: Greek and English (fluent)

Title Name Nation Born Languages
Captain Stavros Dritsas Greek 0 Greek, English & French (basic)
Crew Themis Tzounakos Greek

Captain

Stavros Dritsas

Chef

Themis Tzounakos

Deckhand/Steward

Nikos Nikolaou

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes (x2)
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes

General

Length 67 ft
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 8
Guest Smoke outdoor areas only
Children Allowed Yes

Leisure

Dinghy Highfield 4.20
Dinghy Hp 70
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Fishing Gear Yes

Other Specs

size Feet 67.00 Ft
Beam 32
Draft 5.6
Queen 4
Jacuzzi Yes
Pref Pickup Athens/ Marina Zea
Other Pickup Upon request
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Sun Awning Yes
Bimini Yes
Special Diets Inq
Kosher No
Gay Charters Inq
Nude Charters Inq
Engines 2 x 150 HP Volvo Penta2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
Inverter Yes
Dinghy Pax 8
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Boarding Ladder Hydraulic stern
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Lithium batteries with solar panels - no generator is required at night to run the A/CFiltration system for drinking water (mineral & sparkling water)
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain TV in main saloon area
Stereo system throughout yacht
Additional Bluetooth speakers
Washer and Dryer
Full teak deck
Jacuzzi on deck
Hydraulic Bathing platform
BBQ
Filtration system for drinking water (mineral & sparkling water)
Ac Night Yes
Other Toys Tender Highfield 4,20 with 70 HP engine
SUP (2)
Water Skis
SeaBobs (one with Seabob Cam) with quick chargers (2)
Kneeboard Jobe (1)
Jobe Binar Towable 3P (1)
Wakeboard Jobe Maddox (1)
Jobe Multi board (2)
Banana (3 seater)
Fishing gear
Snorkeling gear
Fishing gear
Jet Surf (1) - (upon request)

All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.

BREAKFAST

Fresh juices, smoothies and healthy drinks
Eggs (boiled, fried, poached, scrambled, shakshuka, kayanas)
Jams (strawberry, pear, apricot, fig, vanilla honey)
Homemade cakes (chocolate, vanilla, orange, lemon)
Croissants (butter, chocolate)
Puff pastry traditional Greek pies: milk pie, leek pie, spinach pie, cheese pie
Breads: white, black, gluten-free
Pancakes-crepes with: chocolate sauce, tahini, peanut butter, maple syrup
Smoked salmon and smoked eel
Cheese: gruyere, manouri, emmental, gouda, mascarpone with herbs
Cold cuts: turkey, ham, prosciutto, bresaola, mortadella with peanuts
All kinds of meats
Variety of fresh fruits
Bacon, boiled sausages
Variety of dried fruits and nuts
Cereals: honey, oats, chocolate
Traditional Greek yogurt

SALADS

Greek salad with pickled onions, pappardelle cucumber, fried capers, feta cheese snow, and oregano olive oil
Quinoa with diced smoked eggplant and zucchini, roasted nuts, lemon dressing, and spearmint oil
Green salad with raw red Valley shrimp and ginger garlic dressing
Politiki salad with red cabbage, green apple, and raisins
Burrata salad with a trio of cherry tomatoes and basil oil
Grilled watermelon with feta mousse and rucola pesto
Lentil salad with smoked eel, cauliflower lemon sauce, and fresh herbs
Fennel salad with nuts, parmigiano reggiano, and extra virgin olive oil
Potato salad with soil from olives, oregano oil, confit tomato, and dehydrated capers

APPETIZERS

King Alaskan crab with beluga caviar and lemon gel
Greek crab salad with wasabi, avocado, carrot spaghetti and chive oil
Lobster ballotine with yuzu gel, zucchini, and chive soil
Tuna tartar with tomato water, cherry tomatoes, basil leaves and vanilla honey
Musaka croquets with feta mousse, hairs of eggplants, and paprika oil
Smoked eggplant with metsovone cream, parsley oil, and pomegranate
Vegetable ratatouille with tomato basil sauce
Beef tartar with egg yolk flakes, pickles and caviar
Beef carpaccio with parmigiano Reggiano flakes, shaved truffles, rucola and extra virgin olive oil
Scallops marinated with curry and Beurre Blanc sauce

MAIN DISHES

Lemon orzo with raw crayfish and microgreens
Mushroom risotto with fresh truffles, crispy chicken skin and goat cheese
Pomodoro spaghettoni with fior di latte mozzarella and caviar
Lobster with potato gnocchi and bisque
Rib eye with sweet potato puree, sweet potato chips, and red wine reduction sauce
Double-fried chicken chili glazed with rice noodles
Pork tenderloin with potato ecrase and red wine rosemary honey sauce
Cauliflower in three textures (steak, puree, and fried) and tahini sauce
Eggplant fried steak, goat cheese drums, parsley oil, garlic puree and cherry confit tomatoes
Seabass fillet with celery root puree, pickled fennel, baby carrots and parsley oil
Grouper with boiled vegetables, fried capers, and lemon olive oil dressing
Cod with fennel cream, roasted fennel, and parsley powder
Crayfish stifado with asparagus and sautéed chorizo
Amvrakikos shrimp with white wine tarragon sauce and couscous
Lamb chops with crusted peanuts, carrot puree, cauliflower puree, pea puree and red wine sauce

DESSERTS

Pannaccota with strawberry sauce, mint water, and fresh berries
Orange pie with crispy caramel and whipped cream
White chocolate mousse with red pepper and caramelized hazelnuts
Crème Brulee with an essence of sage and fresh berries
Chocolate brownies with orange gel and orange whipped cream
Pavlova, strawberries, whipped cream/ strawberry sauce
Lemon tart with blueberries and lemon meringue

Request Info

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.