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Ed Hamilton & Co. Yacht Charter Agents
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LIFE TIME

  • Guests 8
  • Cabins 4
  • Model Sail
  • Year Built 2020

Rates Per Week

Term Information
July & August Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. 12% Greek VAT is additional. €18,500/week
June & September Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. 12% Greek VAT is additional. €17,000/week
October to May Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. 12% Greek VAT is additional. €15,000/week

Crew Profiles

Title Name Nation Born Licenses Languages
Captain Konstantinos Antoniou Greek 1979 Greek & English
Crew Josephine Schmid German

Captain – Konstantinos Antoniou
Putting my experience into practice by maintaining the yacht, managing crew and safety operations in order to provide a high standard service for both the owner and the guests.
I have always had a strong passion for sailing and hospitality. Startingon optimists from the age of 10 onto lasers and 420s till the age of 17. After finishing my studies to become a mechanical engineer I soon decided to turn my passion into a profession. I completed all thenecessary measurements and successfully absolved the offshore sailing and power certificate to become a professional skipper.
Since then I have worked on many privately owned as well as crewed sailing yachts/Catamarans ranking from the size of 65 to 80feet. My engineering background has always been a big advantage throughout my career as I am capable of dealing with all technical aspects and problems independently.

Cook/hostess – Josephine Schmid
Spending most of her life close to water, Josephine has always been passionate about sailing. As an openminded and communicative person and her love for cooking, she will make sure everything you need to enjoy your charter is at close hand.

Captain

Konstantinos Antoniou

Cook/Hostess

Josephine Schmid

Specifications

Accomodation

Electric Heads 4

Amenities

Ac Full
Generator YES
Water Maker YES
Internet Onboard WIFI

General

Length 21 Ft.
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8
Children Allowed Yes

Leisure

Dinghy Highfield 340
Dinghy Hp 25HP
Stand Up Paddle Yes
Gear Snorkel Yes
Wake Board Yes
Games Beach Yes
Fishing Gear No

Other Specs

size Meter 65.62 ft
Beam 5.4
Draft 2.95
Double Cabins 3
Twin Cabins 1
Pref Pickup Athens
Builder Jeanneau
Vcr Dvd No
Board Games Yes
Num Books YES
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 1 x 180 hp VOLVO
Inverter YES
Kids Skis Yes
Sea Bob No
Sea Scooter No
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No

Accommodations

She can accommodate up to 8 in 3 double cabins, 1 twin cabin all air-conditioned

Sample Menu

LIFE TIME SAMPLE MENU

Breakfast Buffet
Savory
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter
Sweet
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Croissants
Starters
Feta cheese fried in phyllo crust, with honey and sesame
Bougiourdi
Spicy baked Feta cheese in tomato sauce
Smoked eggplant salad
Grilled red peppers stuffed with feta cheese
Grilled mastelo cheese
with pesto and balsamiko vinegar
Fava
Yellow split peas pouree served with capers crithamo and onions
Dolmades
Vine leaves stuffed with rice and herbs
Tzatziki
Yogurt dip mixed with garlic and cocumber
Fish starters
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche
Saganaki shrimps
cooked in thick tomato sauce ouzo and feta cheese
Steamed Mussels
with lemon and oregano vinegret
Smoked herring with potato and blackeyed peas salad
Salads
Greek Salad
Cucumber, tomato, peppers, onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Ampelofasoula
Green beans, sesame, lemon, zucchini
Beetroot
Beetroots, mint , garlic and manouri cheese
Green salad with figs
Mixed greens, dried figs, mint, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Tabouleh
Groats with tomato, cocumber, peppers, spring onion, mint, ginger, lemon
Risotto/Pasta
Mushroom risotto
Wild mushrooms, truffle essence
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs, spaghetti with basil pesto, pine nuts, parmesan, cherry tomato confit
Seafood talliatela
Shrimps, mussels, tomato, basil, parmesan,
Carbonara Italiana
Egg yolks, pecorino, guanciale
Meat Courses
Ragu alla Bolognese beef,
slow cooked in the oven with orso pasta
Greek Kleftiko
Slow Cooked Lamb in a pouch
with vegetables, lemon, rosemary
Goat in the pot
Marinated with lemon sauce served with rice
Rooster stew
Cooked in cinamon and red wine served with chilopites (traditional greek noodles)
Fried pork
With leaks and plumps served with potato puree
Grilled Ribeye with sweet and sour sauce
served with roasted vegetables and potatoes
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew
Seafood courses
Seafood rissoto
Shrimps and mussels, ouzo, saffron
Octapus stew
Slow cooked in red wine served with split peas pouree and caramelized onions
Grilled Sea bass fillet
Served with wild greens, and “ladolemono” greek lemony fish sauce
Grilled sardines with tomato and parsley
Baked Squids
stuffed with rice, greek herbs dried grapes and white wine
Tuna tataki
Seared tuna with crushed sesame served with sauteed green beans
Greek Tradition’s Finest Courses
Greek Papoutsakia
Baked eggplants stuffed with minced beef, herbs, bechamel sauce
Greek Kebab-Giaourtlou
Traditional lamp burgers served with roasted vegetables, yogurt sauce, and greek pita bread
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Pasticcio
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Soufiko (Ikarian recipe)
Pot baked seasonal vegetables, virgin olive oil, herbs
Desserts
Chocolate mosaic with dried berries, nuts served with chocolate syrop
Tiramisu with greek coffee
Panna cotta with mastiha essence and salted caramel syrup
Cheese mousse greek cheese, figs, mint and pistachio
Traditional halva samolina putting with raisins and nuts

Yogurt mousse with lemon and pinneapple cuts

Additional Rate Information

High Season (July – August): euro 18.500 per week plus expenses (plus VAT 12% & APA 25%)
Mid-Season (June – September): euro 17.000 per week plus expenses (plus VAT 12% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (plus VAT 12% & APA 25%)

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: She is based in Athens (Marina Ag. Kosmas), Greece

Charter Rates Per Week
July & August Plus Expenses €18,500/week
June & September Plus Expenses €17,000/week
October to May Plus Expenses €15,000/week

Additional Rate Information

High Season (July – August): euro 18.500 per week plus expenses (plus VAT 12% & APA 25%)
Mid-Season (June – September): euro 17.000 per week plus expenses (plus VAT 12% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (plus VAT 12% & APA 25%)

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: She is based in Athens (Marina Ag. Kosmas), Greece

Captain – Konstantinos Antoniou
Putting my experience into practice by maintaining the yacht, managing crew and safety operations in order to provide a high standard service for both the owner and the guests.
I have always had a strong passion for sailing and hospitality. Startingon optimists from the age of 10 onto lasers and 420s till the age of 17. After finishing my studies to become a mechanical engineer I soon decided to turn my passion into a profession. I completed all thenecessary measurements and successfully absolved the offshore sailing and power certificate to become a professional skipper.
Since then I have worked on many privately owned as well as crewed sailing yachts/Catamarans ranking from the size of 65 to 80feet. My engineering background has always been a big advantage throughout my career as I am capable of dealing with all technical aspects and problems independently.

Cook/hostess – Josephine Schmid
Spending most of her life close to water, Josephine has always been passionate about sailing. As an openminded and communicative person and her love for cooking, she will make sure everything you need to enjoy your charter is at close hand.

Title Name Nation Born Languages
Captain Konstantinos Antoniou Greek 1979 Greek & English
Crew Josephine Schmid German

Captain

Konstantinos Antoniou

Cook/Hostess

Josephine Schmid

Accomodation

Electric Heads 4

Amenities

Ac Full
Generator YES
Water Maker YES
Internet Onboard WIFI

General

Length 21 ft
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8
Children Allowed Yes

Leisure

Dinghy Highfield 340
Dinghy Hp 25HP
Stand Up Paddle Yes
Gear Snorkel Yes
Wake Board Yes
Games Beach Yes
Fishing Gear No

Other Specs

size Meter 65.62 ft
Beam 5.4
Draft 2.95
Double Cabins 3
Twin Cabins 1
Pref Pickup Athens
Builder Jeanneau
Vcr Dvd No
Board Games Yes
Num Books YES
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 1 x 180 hp VOLVO
Inverter YES
Kids Skis Yes
Sea Bob No
Sea Scooter No
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No

She can accommodate up to 8 in 3 double cabins, 1 twin cabin all air-conditioned

LIFE TIME SAMPLE MENU

Breakfast Buffet
Savory
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter
Sweet
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Croissants
Starters
Feta cheese fried in phyllo crust, with honey and sesame
Bougiourdi
Spicy baked Feta cheese in tomato sauce
Smoked eggplant salad
Grilled red peppers stuffed with feta cheese
Grilled mastelo cheese
with pesto and balsamiko vinegar
Fava
Yellow split peas pouree served with capers crithamo and onions
Dolmades
Vine leaves stuffed with rice and herbs
Tzatziki
Yogurt dip mixed with garlic and cocumber
Fish starters
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche
Saganaki shrimps
cooked in thick tomato sauce ouzo and feta cheese
Steamed Mussels
with lemon and oregano vinegret
Smoked herring with potato and blackeyed peas salad
Salads
Greek Salad
Cucumber, tomato, peppers, onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Ampelofasoula
Green beans, sesame, lemon, zucchini
Beetroot
Beetroots, mint , garlic and manouri cheese
Green salad with figs
Mixed greens, dried figs, mint, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Tabouleh
Groats with tomato, cocumber, peppers, spring onion, mint, ginger, lemon
Risotto/Pasta
Mushroom risotto
Wild mushrooms, truffle essence
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs, spaghetti with basil pesto, pine nuts, parmesan, cherry tomato confit
Seafood talliatela
Shrimps, mussels, tomato, basil, parmesan,
Carbonara Italiana
Egg yolks, pecorino, guanciale
Meat Courses
Ragu alla Bolognese beef,
slow cooked in the oven with orso pasta
Greek Kleftiko
Slow Cooked Lamb in a pouch
with vegetables, lemon, rosemary
Goat in the pot
Marinated with lemon sauce served with rice
Rooster stew
Cooked in cinamon and red wine served with chilopites (traditional greek noodles)
Fried pork
With leaks and plumps served with potato puree
Grilled Ribeye with sweet and sour sauce
served with roasted vegetables and potatoes
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew
Seafood courses
Seafood rissoto
Shrimps and mussels, ouzo, saffron
Octapus stew
Slow cooked in red wine served with split peas pouree and caramelized onions
Grilled Sea bass fillet
Served with wild greens, and “ladolemono” greek lemony fish sauce
Grilled sardines with tomato and parsley
Baked Squids
stuffed with rice, greek herbs dried grapes and white wine
Tuna tataki
Seared tuna with crushed sesame served with sauteed green beans
Greek Tradition’s Finest Courses
Greek Papoutsakia
Baked eggplants stuffed with minced beef, herbs, bechamel sauce
Greek Kebab-Giaourtlou
Traditional lamp burgers served with roasted vegetables, yogurt sauce, and greek pita bread
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Pasticcio
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Soufiko (Ikarian recipe)
Pot baked seasonal vegetables, virgin olive oil, herbs
Desserts
Chocolate mosaic with dried berries, nuts served with chocolate syrop
Tiramisu with greek coffee
Panna cotta with mastiha essence and salted caramel syrup
Cheese mousse greek cheese, figs, mint and pistachio
Traditional halva samolina putting with raisins and nuts

Yogurt mousse with lemon and pinneapple cuts

Having trouble choosing the best boat for you? Create an account to favorite multiple boats and let us help you decide. Our expert staff has over 50 years of combined experience in the yacht charter industry.

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.