Ed Hamilton & Co. Yacht Charter Agents

ALLURE

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 queen bed cabins, all with en-suite facilities, galley down

Sample Menu

BREAKFAST

Tea, infusions, coffee, fresh juices, smoothies, milk different

types,

bread and toasts, Greek yoghurt, cereals, fresh fruits, honey,

marmalades(jam), tahini and other spreads, cheese and cold  cuts different types,

eggs all types, tomatoes, cucumber, avocados,

pancakes, crepes, viennoiserie different types,

cakes and sweet and savory pies

DAY 1

LUNCH

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette  Zucchini and carrots sauté with cumin seeds  Swordfish with green olives sauce and linguini

DAY 2

LUNCH

Black eyed peas salad with peppers and lemon vinaigrette  Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens

and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs  Chickpeas baked in the oven with rosemary  Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette  Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH

Lentils salad with cherry tomatoes and smoked cheese  Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce  (soutzoukakia)

DAY 5

LUNCH

Rocket salad with nectarine and Talagani grilled cheese  Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins  Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6

LUNCH

Potato salad with estragon and cashew nuts  Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled  peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7

LUNCH

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad  Chickpeas fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart,  Millefeuilles,  Cheesecake,  Brownies,  Tiramisu,

Greek yoghurt with sour cherries or honey,  Fruit salad,

Pavlova,

crème brulee,

Greek traditional desserts

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.

2024 RATE DETAILS
High Season (July-August) EURO 35000/week
Mid Season (June and Sept) EURO 30000/week
Low Season (Rest months) EURO 24900/week
Plus all expenses (V.A.T. 13% & 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 a relocation fee.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week

July & August Plus Expenses €35,000/week
June & September Plus Expenses €30,000/week
October to May Plus Expenses €24,900/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.

2024 RATE DETAILS
High Season (July-August) EURO 35000/week
Mid Season (June and Sept) EURO 30000/week
Low Season (Rest months) EURO 24900/week
Plus all expenses (V.A.T. 13% & 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 a relocation fee.

Location Details

Summer Area: Greece

Winter Area: Greece

Captain: Adam Apostolopoulos

Adam was born and raised in Sweden in 1972.

He fell in love with open blue sailing as a teenager. It started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea man’s book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.

Adam has been sailing professionally on the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”… He enjoys listening and understanding the needs of each and every one of his guests. A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.

Chef: Dionisis Mihailovits
Chef Dionisis is a highly experienced chef. His culinary expertise and passion for cooking reflect in the meticulously crafted and delectable dishes he creates. His signature meat and seafood dishes are not only delicious but also visually stunning. .

In addition to his expertise in cooking, Chef Dionisis is also a master of creating the most refreshing and indulgent “smoothies”. His use of fresh and natural ingredients produces drinks that are not only tasty but also healthy. His ability to create unique combinations of flavors is truly remarkable and a testament to his artistry.

Chef Dionisis’s cheerful and friendly personality makes him a favorite among guests and colleagues alike. He is always willing to share his secrets and techniques and enjoys engaging with his customers to ensure their satisfaction. His calm and positive demeanor is contagious, and he has a unique ability to create a warm and welcoming environment that makes guests feel at home.

The chef’s expertise extends beyond culinary skills as he is exceptional with children. His warm and affectionate approach to children not only makes them feel comfortable but also encourages them to appreciate and enjoy food. Chef Dionisis is indeed a treasure in the culinary world, and anyone who has the pleasure of experiencing his cuisine will truly savor the moment.

Deckhand/Steward: Konstantinos Kakaris
With a wealth of maritime experience, Konstantinos Kakaris has successfully completed four yacht deliveries along the Atlantic Coast of France and has sailed countless miles throughout the picturesque waters of Greece. Currently embarking on his 6th season in the yachting industry, Konstantinos excels in extending a warm welcome to guests on board and guiding them through the enchanting Greek Islands.
His passion for the sailing life and dedicated time spent exploring the depths while Scuba diving infuse the atmosphere with energy, ensuring that everyone on board has a truly memorable experience. Konstantinos’ love for the sea translates into an exceptional ability to create a vibrant and enjoyable environment for all guests.
Fluent in both Greek and English, Konstantinos communicates effortlessly, enhancing the overall guest experience and fostering a seamless connection throughout the voyage. Whether navigating the seas or sharing insights into the beauty of the Greek Islands, Konstantinos is dedicated to making each journey an unforgettable one.

Title Name Nation Born Languages
Captain Adam Apostolopoulos Greek/ Sweedish 1972 English, Swedish, Greek
Crew Dionisis Mihailovits Greek

Captain

Adam Apostolopoulos

Chef

Dionisis Mihailovits

Deckhand/Steward

Konstantinos Kakaris

Accomodation

Electric Heads 5

Amenities

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

Electronics

Ipod Yes

General

Length 62 ft
Pax 10
Cabins 5
Year Built 2022
Cruise Speed 8
Children Allowed Yes

Leisure

Dinghy Highfield 420
Dinghy Hp 60
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel 10
Tube 1
Wake Board Yes
1 Man Kayak 2
2 Man Kayak 1
Fishing Gear Yes

Other Specs

size Feet 61.00 Ft
Beam 31.04
Draft 9.77
Queen 5
Jacuzzi No
Pref Pickup Athens - Marina Ag. Kosmas
Other Pickup upon request
Turn Around 24 hours
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q No
Gay Charters Yes
Nude Charters Yes
Engines 2 x Volvo 150 HP / Onan1 x Onan Cummins 17 Kw
Inverter Yes
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Boarding Ladder Aft
Green Make Water No
Green Reuse Bottle No
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Toiletries (shampoo, conditioner, body wash, body milk)
Beach Towels
USB hookups in all cabins
Hairdryers
Iron
Nespresso machine
Tender lift
Communicate Printer & laptop
WiFi
Ac Night No
Other Toys Highfield 420 & YAMAHA 60 HP
SUP (2)
SeaBobs (2)
Kayak 1 pax (2)
Kayak 2 pax (1)
Water Skis (adult and children) (1)
Fishing gear (1)
Wakeboard (1)
Towable (1)
Snorkeling gear (10)

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

5 queen bed cabins, all with en-suite facilities, galley down

BREAKFAST

Tea, infusions, coffee, fresh juices, smoothies, milk different

types,

bread and toasts, Greek yoghurt, cereals, fresh fruits, honey,

marmalades(jam), tahini and other spreads, cheese and cold  cuts different types,

eggs all types, tomatoes, cucumber, avocados,

pancakes, crepes, viennoiserie different types,

cakes and sweet and savory pies

DAY 1

LUNCH

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette  Zucchini and carrots sauté with cumin seeds  Swordfish with green olives sauce and linguini

DAY 2

LUNCH

Black eyed peas salad with peppers and lemon vinaigrette  Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens

and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs  Chickpeas baked in the oven with rosemary  Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette  Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH

Lentils salad with cherry tomatoes and smoked cheese  Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce  (soutzoukakia)

DAY 5

LUNCH

Rocket salad with nectarine and Talagani grilled cheese  Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins  Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6

LUNCH

Potato salad with estragon and cashew nuts  Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled  peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7

LUNCH

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad  Chickpeas fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart,  Millefeuilles,  Cheesecake,  Brownies,  Tiramisu,

Greek yoghurt with sour cherries or honey,  Fruit salad,

Pavlova,

crème brulee,

Greek traditional desserts

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.