Ed Hamilton & Co. Yacht Charter Agents

AMADEUS

  • Guests 12
  • Cabins 5
  • Model Sail
  • Year Built 1996

Rates Per Week

Crew Profiles

Specifications

Accommodations

One full width Master cabin with small desk and en suite facilities (wc separate from bath and shower).
Two identical double cabins with additional single bunks situated forward.
Two identical double cabins situated aft which can be convertible to twins. (Total 5 double beds)
All cabins with en suite facilities.

Sample Menu

S/Y AMADEUS               

 

BREAKFAST SELECTIONS 

BREAKFAST
o Continental breakfast
o Ale carte : choice of preferred eggs, omelets, pancakes, etc
o Each morning freshly baked croissants and pastries
o Fresh cut fruits
o Cheese Platter
o Cold cuts Platter
o Chef’s specialty surprise each morning

LUNCH BUFFET

day one
o Steamed mussels with garlic-lemon-whine sauce
o mixed greens with baby rocket & sweet balsamic vinaigrette
o aromatic basmati rice herbed with vegetable jus, raisins & caramelized onions
o dentex fish filleted in front of guests with olive oil and lemon dressing
o tender chateau brion with a greek yogurt, four spice pepper sauce
o flaky spanakopitakia, crusty fillo filled with spinach, fresh herbs & feta cheese
o Chef’s dessert

DINNER

day one
o grilled seared scallops with prosciutto glazed with brandy on a bed of fava
o poached salmon, avocado salad with a creamy dill and chive dressing
o fresh mediterranean lobster marinara in seafood bisk with linguini and basil
o Chef’s dessert

LUNCH BUFFET day two
o traditional greek village salad with creamy feta cheese, capers olive oil and fresh oregano
o lentil salad with a sweet pomegranate and olive oil vinaigrette
o golden fried cheese crockets accompanied by a cool yogurt lemon dip
o grilled skewered vegetables glazed with a creamy balsamic and roasted sesame seed dressing
o keftedakia fried veal and lamb meatballs with a fresh spearmint dip
o braised chicken fillet with crusty spiced skin & fresh tarragon sauce
o butter & chicken jus saffron rice
o Chef’s dessert
***

DINNER

day two
o creamy seafood chowder soup with crusty bread sticks
o rocket & parmiggiana salad with roasted pine nuts and foie gras pasted croutons
o braised marinated lamb loin with lemon & thyme baby potatoes
o Chef’s dessert

LUNCH BUFFET

day three
o catalane salad , wedged cherry tomatoes, cray fish, crab meat with a shrimp jus & spring
onion basil dressing
o grilled octopus & potato salad with olive oil, chive and white wine vinaigrette
o fresh herbed breaded butterfly shrimp with a horseradish cocktail dip
o steamed mussels in Santorini sweet wine
o golden brown crab cakes with a creamy tartar sauce dip
o fillet of sea bass with celery root & butter puree and seasoned sautéed vegetables
o Chef’s dessert
***
DINNER day three
o creamy mushroom risotto sprinkled with shaved truffles, parmiggiana cheese and truffle oil
o mixed green salad with quail egg, smoked turkey and mastixa mayonnaise
o crusty honey skinned duck breast with rosemary, orange and duck jus
o Chef’s dessert

LUNCH BUFFET

day four
o deviled egg, tuna mousse salad with a creamy caper and pickle dressing
o black eyed pea salad with onions, parsley and olive oil vinaigrette
o fried tomato crockets with a spicy cream cheese dip
o stuffed bell peppers with feta cheese and a crusty cream topping
o greek moussaka, layers of eggplant, zucchini, potatoes, hand diced veal sauce & creamy
béchamel
o Chef’s dessert
***
DINNER day four
o seasoned grilled chicken ceasar salad with a creamy anchovy dressing & lightly toasted
croutons
o veal carpaccio topped with kalamata olives, capers and ricotta cheese
o spaghetti al pesto, fresh basil, pine nuts & parmiggiana reggiano blended with extra virgin
olive oil
o Chef’s dessert

LUNCH BUFFET

day five
o greek salad, a combination of baby romaine & rocket leaves and the traditional village
salad, vinaigrette dressing
o smoked salmon avocado salad with a poached egg and creamy sour cream dressing
o tiropitakia (mixed greek cheeses wrapped in flaky fillo pastry)
o zucchini crockets with a cucumber & dill yogurt dip
o lemon veal with aromatic steamed rice and caramelized vegetables
o Chef’s dessert
***
DINNER day five
o fish soup, a pandasia of fresh fish & vegetables, in a hearty broth
o prawn saganaki, jumbo shrimps in a greek style cherry tomato and fresh basil sauce
o oven baked fresh grouper with caper-parsley sauce
o Chef’s dessert

LUNCH BUFFET

day six
o prosciutto, buffalo mozzarella & grape salad with a sweet wine vinaigrette
o fusilli salad, al dente pasta with fresh mediterranean herbs and vegetables
o dolmadakia, stuffed wine leaves with a creamy lemon, egg dressing
o fried calamari with a ouzo yogurt dip
o grilled haloumi cheese topped with grilled tomato, fresh spearmint and extra virgin olive oil
o baby lamb cutlets with beef jus, herbed cous cous & grilled vegetables
o Chef’s dessert
DINNER day six
(Hephaestus: god of metallurgy and the smith of the Olympian gods)
o french onion soup with aromatic croutons and crusty cheese topping
o tabouleh salad, refreshing parsley, bulgur wheat, tomatoes, cucumber, dressed with a lemon
vinaigrette
o stuffed breaded chicken schnitzel with fried rice and sautéed spinach
o Chef’s dessert
***

LUNCH BUFFET

day seven
o mixed lettuce salad with spring, onion and dill vinaigrette
o eggplant salad, oven baked eggplant made into an olive oil & wine vinegar puree
o taramosalata, fish roe salad, blended with an onion, olive oil & lemon dressing
o spring rolls served with a sweet & sour dip
o creatian dakos, tomato jus marinated rusks topped with grated tomatoes, crumbled feta
cheese, olive oil & oregano
o grilled lobster tails with butter lemon and paprika
o smoked tuna with penne in a rich creamy dill sauce
o Chef’s dessert
***
DINNER day seven
o seafood paella, a fruit of seafood blended together with saffron rice
o fruits & nuts salad, lettuce leaves romaine, arugula, walnuts, dried apricots, figs, cranberries
& red cabbage. Reinforced with homemade pomegranate dressing and garnished with
diced fresh green apple
o beef wellington with carrot & potato puree and beef jus gravy
o Chef’s dessert

NOTES
• Please inform the Chef of any allergies of the guests.
• According to guests demands, menu can change in purpose of Vegan/Vegetarian or
children options.
• By consulting with the Chef, menu can change in variation of other international
cuisines
• Menu can change by the chef due to availability of provisions on the islands
• Please advise the Chef through the preference sheet for any birthdays or for any special
occasions
• Chef will happily discuss more Menu options with the guests upon arrival with the
preference sheet he has been sent to make sure all the clients are satisfied

Additional Rate Information

High Season / August: Euro 42,500 per week plus expenses (VAT 23% & APA 25%)
Mid Season / July: Euro 39,500 per week plus expenses (VAT 23% & APA 25%)
Low Season / All remaining months: Euro 35,000 per week plus expenses (VAT 23% & APA 25%)

Additional Rate Information

Summer Area: Greece, Turkey

Winter Area: Greece

Location Details: Home Base: Marina Zea, Piraeus, Greece

 

Charter Rates Per Week

August Plus Expenses €42,500/week
July Plus Expenses €39,500/week
September to June Plus Expenses €35,000/week

Additional Rate Information

High Season / August: Euro 42,500 per week plus expenses (VAT 23% & APA 25%)
Mid Season / July: Euro 39,500 per week plus expenses (VAT 23% & APA 25%)
Low Season / All remaining months: Euro 35,000 per week plus expenses (VAT 23% & APA 25%)

Location Details

Summer Area: Greece, Turkey

Winter Area: Greece

Location Details: Home Base: Marina Zea, Piraeus, Greece

 

CAPTAIN – Harry Fotopoulos

Captain Harry is a graduate of the Merchant Marine Academy and holds a Captain Class A’ Diploma. He also holds a Canadian Commercial Pilot license class B, sailing and speedboat license. He has over 15 years of experience onboard many types of Charter Yachts. He holds Certificates in GMDSS, Fire Fighting & First Aid, Personal Safety, Life Saving, and Ship Security. He has a great knowledge of the Greek islands and will navigate guests to remarkable destinations. During his one season on board he showed great leadership skills and received positive feedback from all guests. He is calm yet very outgoing and speaks very good English.

DECKHAND – Konstantinos Santas

CHIEF STEWARDESS – Mirella Davint
Mirella has 8+ years of experience as a stewardess onboard charter and private yachts. She has a very pleasant personality and she aims to accommodate her guests to the fullest. Comments received from previous guests are memorable. This will be Mirella’s eighth season onboard. Mirella speaks English and she is 38 years old.

ENGINEER – Stelios Mandos
Stelios holds an Engineer Class B’ Diploma from the Greek Merchant Marine Academy as well as a Sailor’s License. He has over 15 years of experience onboard Ocean-Going Vessels and Charter Yachts. His hobbies include spearfishing and sailing. He speaks good English. Stelios is 45 years old, married with two children.

CHEF – George Bakas
George is 56 years old and has worked as a chef for more than 20 years in numerous hotels restaurants, mega yachts and resorts throughout his career. George loves to entice his guests with his delicacies. He is experienced and handles his dishes with pride and looks forward to include his guests into his culinary world. He speaks excellent English and Greek. We are confident that he will serve his guests unforgettable flavors with a mediterranean touch!

ASSISTANT STEWARDESS – Maria Spiliotis
Maria is 25 years old and has been in the yachting industry since 2019. Her working experience includes 2 years as a housekeeper and assistant stewardess. Maria speaks good English. One of Maria’s strongest attributes is her appetite for work. She is also very sociable, welcoming and looks forward to having guests on board S/Y Amadeus.

DECKHAND – Nikos Panagos
Nikos is hard working and has had over 7 years experience on various charter yachts. He holds a speedboat license and safety certificates. He is pleasant, outgoing and enjoys sailing. He speaks English and Greek.

Title Name Nation Born Languages
Captain Harry Fotopoulos Greek 0 Greek, English
Crew Mirella David

Chief Stewardess

Mirela David

Engineer

Stelios Mandos

Amenities

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

Electronics

Ipod Yes

General

Length 110 ft
Pax 12
Cabins 5
Refit 2014/2020
Year Built 1996
Cruise Speed 11
Children Allowed Yes

Leisure

Dinghy NEW Novorania 15.09 ft
Dinghy Hp EVINRUDE 75hp
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube 2
Wake Board Yes
1 Man Kayak Yes
Fishing Gear Yes

Other Specs

size Feet 110.00 Ft
Beam 24.7
Draft 11.1
King 1
Queen 2
Twin Cabins 2
Jacuzzi No
Builder Dynamique Ya
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Num Dine In Yes
Sun Awning Yes
Wind Scoops Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Inq
Nude Charters Inq
Engines Engines: 2 x 320HP Perkins Rolls RoyceGenerators: 1 Northern Lights x 25KW, 1 Onan x 60KWGenerator fuel 66 gallons per day.
Voltages 220V AC - 24V DC
Water Capacity 792 gallons
Dinghy Pax 6
Kids Skis Yes
Sea Bob No
Sea Scooter No
Swim Platform Yes
Num Fish Rods 1
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Master cabin: LCD TV, CD, & DVD entertainment system
Double cabins: LCD TV, CD, & DVD entertainment system
Saloon: LED 40" TV, Blue Ray player & CD entertainment system
X-Box ONE X & Playstation 3 in Saloon
Gameboards
Ipod Dock Station
WIFI / Laptop
Sony BlueTooth Speaker


Communicate VHF-GMDSS
Cellular phone
Radar
E-Mail/internet access
Heads 6
Ac Night Yes
Other Toys 2018 Nuvorania tender 15.09 ft with a New Outboard EVINRUDE 75hp
Splash pool
2 Inflatable SUP
Water Skis (adult and kids)
Mono Ski
Wakeboard
2 Tubes
Inflatable Kayak
Fishing Gear
Snorkelling Equipment
3 Yoga mats

One full width Master cabin with small desk and en suite facilities (wc separate from bath and shower).
Two identical double cabins with additional single bunks situated forward.
Two identical double cabins situated aft which can be convertible to twins. (Total 5 double beds)
All cabins with en suite facilities.

S/Y AMADEUS               

 

BREAKFAST SELECTIONS 

BREAKFAST
o Continental breakfast
o Ale carte : choice of preferred eggs, omelets, pancakes, etc
o Each morning freshly baked croissants and pastries
o Fresh cut fruits
o Cheese Platter
o Cold cuts Platter
o Chef’s specialty surprise each morning

LUNCH BUFFET

day one
o Steamed mussels with garlic-lemon-whine sauce
o mixed greens with baby rocket & sweet balsamic vinaigrette
o aromatic basmati rice herbed with vegetable jus, raisins & caramelized onions
o dentex fish filleted in front of guests with olive oil and lemon dressing
o tender chateau brion with a greek yogurt, four spice pepper sauce
o flaky spanakopitakia, crusty fillo filled with spinach, fresh herbs & feta cheese
o Chef’s dessert

DINNER

day one
o grilled seared scallops with prosciutto glazed with brandy on a bed of fava
o poached salmon, avocado salad with a creamy dill and chive dressing
o fresh mediterranean lobster marinara in seafood bisk with linguini and basil
o Chef’s dessert

LUNCH BUFFET day two
o traditional greek village salad with creamy feta cheese, capers olive oil and fresh oregano
o lentil salad with a sweet pomegranate and olive oil vinaigrette
o golden fried cheese crockets accompanied by a cool yogurt lemon dip
o grilled skewered vegetables glazed with a creamy balsamic and roasted sesame seed dressing
o keftedakia fried veal and lamb meatballs with a fresh spearmint dip
o braised chicken fillet with crusty spiced skin & fresh tarragon sauce
o butter & chicken jus saffron rice
o Chef’s dessert
***

DINNER

day two
o creamy seafood chowder soup with crusty bread sticks
o rocket & parmiggiana salad with roasted pine nuts and foie gras pasted croutons
o braised marinated lamb loin with lemon & thyme baby potatoes
o Chef’s dessert

LUNCH BUFFET

day three
o catalane salad , wedged cherry tomatoes, cray fish, crab meat with a shrimp jus & spring
onion basil dressing
o grilled octopus & potato salad with olive oil, chive and white wine vinaigrette
o fresh herbed breaded butterfly shrimp with a horseradish cocktail dip
o steamed mussels in Santorini sweet wine
o golden brown crab cakes with a creamy tartar sauce dip
o fillet of sea bass with celery root & butter puree and seasoned sautéed vegetables
o Chef’s dessert
***
DINNER day three
o creamy mushroom risotto sprinkled with shaved truffles, parmiggiana cheese and truffle oil
o mixed green salad with quail egg, smoked turkey and mastixa mayonnaise
o crusty honey skinned duck breast with rosemary, orange and duck jus
o Chef’s dessert

LUNCH BUFFET

day four
o deviled egg, tuna mousse salad with a creamy caper and pickle dressing
o black eyed pea salad with onions, parsley and olive oil vinaigrette
o fried tomato crockets with a spicy cream cheese dip
o stuffed bell peppers with feta cheese and a crusty cream topping
o greek moussaka, layers of eggplant, zucchini, potatoes, hand diced veal sauce & creamy
béchamel
o Chef’s dessert
***
DINNER day four
o seasoned grilled chicken ceasar salad with a creamy anchovy dressing & lightly toasted
croutons
o veal carpaccio topped with kalamata olives, capers and ricotta cheese
o spaghetti al pesto, fresh basil, pine nuts & parmiggiana reggiano blended with extra virgin
olive oil
o Chef’s dessert

LUNCH BUFFET

day five
o greek salad, a combination of baby romaine & rocket leaves and the traditional village
salad, vinaigrette dressing
o smoked salmon avocado salad with a poached egg and creamy sour cream dressing
o tiropitakia (mixed greek cheeses wrapped in flaky fillo pastry)
o zucchini crockets with a cucumber & dill yogurt dip
o lemon veal with aromatic steamed rice and caramelized vegetables
o Chef’s dessert
***
DINNER day five
o fish soup, a pandasia of fresh fish & vegetables, in a hearty broth
o prawn saganaki, jumbo shrimps in a greek style cherry tomato and fresh basil sauce
o oven baked fresh grouper with caper-parsley sauce
o Chef’s dessert

LUNCH BUFFET

day six
o prosciutto, buffalo mozzarella & grape salad with a sweet wine vinaigrette
o fusilli salad, al dente pasta with fresh mediterranean herbs and vegetables
o dolmadakia, stuffed wine leaves with a creamy lemon, egg dressing
o fried calamari with a ouzo yogurt dip
o grilled haloumi cheese topped with grilled tomato, fresh spearmint and extra virgin olive oil
o baby lamb cutlets with beef jus, herbed cous cous & grilled vegetables
o Chef’s dessert
DINNER day six
(Hephaestus: god of metallurgy and the smith of the Olympian gods)
o french onion soup with aromatic croutons and crusty cheese topping
o tabouleh salad, refreshing parsley, bulgur wheat, tomatoes, cucumber, dressed with a lemon
vinaigrette
o stuffed breaded chicken schnitzel with fried rice and sautéed spinach
o Chef’s dessert
***

LUNCH BUFFET

day seven
o mixed lettuce salad with spring, onion and dill vinaigrette
o eggplant salad, oven baked eggplant made into an olive oil & wine vinegar puree
o taramosalata, fish roe salad, blended with an onion, olive oil & lemon dressing
o spring rolls served with a sweet & sour dip
o creatian dakos, tomato jus marinated rusks topped with grated tomatoes, crumbled feta
cheese, olive oil & oregano
o grilled lobster tails with butter lemon and paprika
o smoked tuna with penne in a rich creamy dill sauce
o Chef’s dessert
***
DINNER day seven
o seafood paella, a fruit of seafood blended together with saffron rice
o fruits & nuts salad, lettuce leaves romaine, arugula, walnuts, dried apricots, figs, cranberries
& red cabbage. Reinforced with homemade pomegranate dressing and garnished with
diced fresh green apple
o beef wellington with carrot & potato puree and beef jus gravy
o Chef’s dessert

NOTES
• Please inform the Chef of any allergies of the guests.
• According to guests demands, menu can change in purpose of Vegan/Vegetarian or
children options.
• By consulting with the Chef, menu can change in variation of other international
cuisines
• Menu can change by the chef due to availability of provisions on the islands
• Please advise the Chef through the preference sheet for any birthdays or for any special
occasions
• Chef will happily discuss more Menu options with the guests upon arrival with the
preference sheet he has been sent to make sure all the clients are satisfied

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.