Ed Hamilton & Co. Yacht Charter Agents

DOLLY

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

One master cabin with queen size bed (size between queen and king bed), 4 double cabins with queen size beds all with private facilities.

Sample Menu

Breakfast buffet

Tea

Coffee

Juices

Variety of Breads

Variety of Croissants

Spreads & Jams

Variety of Cereal

Cold Meat platter

Milk: coconut, almond, soya, cow, goat

Cold Cheese platter

Eggs

Greek Yogurt

Nuts

Dried fruits

Appetizers

Ceviche local fish

Mushroom/spinach/garlic

Scallops on shell

Eggplant dip

Greek fennel pie

Greek Tzatziki with pita bread

Beef tartare with quail egg and basil chiffonade

Bruschetta with anchovy butter with rock salt flakes

Bruschetta with avocado and chimichurri

Zucchini with cucumber & tahini dressing

Bruschetta with sea urchin

Roasted cauliflower/garlic powder/mayonnaise dip

Tuna tataki/soya sauce/sesame/mango dressing

Salads

Tabbouleh

Greek salad

Cretan salad

Arugula salad

Bean salad with blue cheese, peppers & cherry tomatoes

Green salad/Italian dressing

Green salad/peach vinaigrette & nuts

Caprese salad/ Burrata/ green tomato  

Green salad with strawberries & vinaigrette

Green salad with parmesan sauce, prosciutto,figs & walnuts

Smoked trout with orange filet, seeds & dressing

 

Main course

Risotto with mushrooms & truffle

Beef Bourguignon with mushrooms, bacon & celeriac puree

Lobster Ginger Lime

Marinated Grouper skewers

T-bone steak with thyme butter sauce

Chicken ballotine with peruvian potato puree & Chili oil

Salmon with roasted vegetable salad & sun-dried tomatoes with walnuts

Lamb with rosemary & baby potatoes

Sea bass with bulgur, pomegranate, walnuts & coriander

Black cod with black rice & miso sauce

 

Desserts

Sorbet

Ice cream

Chocolate fondue

Blue Cheesecake

Orange Pie

Banoffee

Lemon Pie

Greek Halva

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 Rates
High Season (July-August) EURO 42,500/week
Mid Season (June & Sept) EURO 40,000/week
Low Season (October – May) EURO 32,500/week
+ Plus expenses VAT 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

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

Charter Rates Per Week

July & August Plus Expenses €42,500/week
June & September Plus Expenses €40,000/week
October through May Plus Expenses €32,500/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.

2024 Rates
High Season (July-August) EURO 42,500/week
Mid Season (June & Sept) EURO 40,000/week
Low Season (October – May) EURO 32,500/week
+ Plus expenses VAT 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

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

Captain: Konstantinos Politis
Konstantinos has fostered a profound connection with the sea since childhood. At the tender age of 6, he joined the local sailing club team, delving into the intricacies of sailing, weather prediction, and navigation. His early exposure laid the foundation for a lifelong passion for maritime pursuits.
By 2002, Konstantinos, having participated in numerous national regattas, assumed the role of a sailing coach at a local sailing club, further enriching his expertise. In 2008, he pursued formal education, earning a degree in mechanical engineering with a specialization in boat engines. Complementing his academic background, he attended various seminars and technical classes, focusing on both the mechanical and structural aspects of boats. His knowledge culminated in the establishment of his own maintenance company.
From 2016 to 2021, Konstantinos served as the production manager at BSK-Skipper, a prominent R.I.B. company in Greece. This role provided him with the opportunity to visit and experience numerous world-class shipyards, broadening his understanding of yacht construction and design.
Amidst diverse professional paths in the yachting industry, Konstantinos realized his true calling lay in becoming a yacht captain. Since 2018, he has successfully captained both sailing and motor yachts ranging from 50 to 68 feet. For Konstantinos, the role of a captain seamlessly blends his technical skills with a deep-seated love for the sea and the joy derived from ensuring guests have an unforgettable sailing experience.
In summary, Konstantinos, with his technical acumen and extensive yachting background, guarantees an exceptional and memorable time on board for all.

Chef: Nikolaos Lagoudis
Chef Nikolaos, born in 1988, is a Greek culinary maestro who proudly identifies as a world-traveling chef. His culinary journey began with training at one of Greece’s premier culinary schools, where he graduated with the highest honors. Since the inception of his career in 2015, Chef Nikolaos has rapidly ascended the ranks, assuming leadership roles in distinguished establishments such as Sketch (3 Michelin Stars) and Connought Hotel (1 Michelin Star) in London.
A passionate traveler and gourmet artist, Chef Nikolaos has explored the diverse culinary landscapes of Europe, Jordan, Africa, and Thailand. This global exposure informs his cooking style, harmoniously blending international flavors with the finest Greek local ingredients. His creations reflect a synthesis of cultures, a culinary journey that he brings on board to tantalize the taste buds of his guests.
Known for his warm smile and unwavering dedication, Chef Nikolaos ensures a delightful culinary experience for everyone on board. He takes pride in creating dishes that not only showcase his mastery of the craft but also embody the essence of the regions he has explored.
Fluent in both English and Greek, Chef Nikolaos effortlessly communicates with guests, making them feel at home and enhancing their overall enjoyment during their time on board. With Chef Nikolaos at the helm of the kitchen, every meal promises to be a delectable journey, bringing together the best of global flavors and Greek hospitality.

Previous Yachts: Alexandra II, Kimata

Deckhand/Stewardess: Vassiliki Bei

Vassiliki brings a unique blend of expertise to the crew of Dolly as both a deckhand and stewardess. With a BSc in Management Science and Technology, she possesses a sharp analytical mind and a talent for efficient operations. Her background as a sailing athlete and coach, highlighted by her impressive achievements such as securing 9th place in the Optimist class at the World Championship 2010 and representing Greece thrice in national sailing teams, underscores her deep understanding of the sea. Since 2019, she has seamlessly transitioned into hospitality roles, serving as both hostess and skipper in daily cruises. Fluent in Greek, English, and Chinese, Vassiliki ensures smooth communication with guests from diverse backgrounds, enhancing their experience aboard Dolly with her professionalism and warmth.

Title Name Nation Born Languages
Captain Konstantinos Politis Greek 0 Greek, English, Chinese
Crew Nikolaos Lagoudis Greek

Captain

Konstantinos Politis

Lagoudis

Nikolas

Deckhand/Stewardess

Vassiliki Bei

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes (2)
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 67'
Pax 10
Cabins 5
Year Built 2023
Cruise Speed 8
Guest Smoke outdoor areas only
Children Allowed Yes

Leisure

Dinghy T/T Highfield 4,60
Dinghy Hp Yamaha 70
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube 1
Wake Board Yes
2 Man Kayak Yes
Fishing Gear Yes

Other Specs

size Feet 67.00 Ft
Beam 32.2
Draft 5.57
King 1
Queen 4
Jacuzzi Yes
Pref Pickup Athens/Ionian
Other Pickup Upon request
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines VOLVO D3 2 x 150 HPGENERATORS - Fischer Panda 12KW Onan 19 KW
Inverter Yes
Dinghy Pax 9
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Swim Platform Yes
Green Make Water Yes
Green Other Filtration system for drinking water (mineral & sparkling water)
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Audio & video pack lounge saloon
Audio & video pack saloon galley up
Wine cooler (27 bottles max)
Air conditioning
Deck Jacuzzi
Hydraulic swimming platform
Connection on board
Hairdryers (5)
Hair Iron
Iron
Washing/Drying Machine
Robes & Slippers for all the guests
4 Pillows per cabin
Shampoo, Conditioner, Shower Gel, Body & Lotion (Zealots)
Communicate Wi-Fi
Printer
Laptop
Ac Night No
Other Toys T/T HIGHFIELD 4.60 W/ 70HP
SUP (Jobe Yarra 10.6) (2)
Seabobs (2)
E-Foil (1)
Kayak (Aquamarina 13'6'') (1)
Tube (Jobe 4 binar towable 3P) (1)
Wakeboard (Hyperlite state 2.0) (1)
Water Ski Adults (1)
Water Ski Children (1)
Snorkeling gear
Fishing gear

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

One master cabin with queen size bed (size between queen and king bed), 4 double cabins with queen size beds all with private facilities.

Breakfast buffet

Tea

Coffee

Juices

Variety of Breads

Variety of Croissants

Spreads & Jams

Variety of Cereal

Cold Meat platter

Milk: coconut, almond, soya, cow, goat

Cold Cheese platter

Eggs

Greek Yogurt

Nuts

Dried fruits

Appetizers

Ceviche local fish

Mushroom/spinach/garlic

Scallops on shell

Eggplant dip

Greek fennel pie

Greek Tzatziki with pita bread

Beef tartare with quail egg and basil chiffonade

Bruschetta with anchovy butter with rock salt flakes

Bruschetta with avocado and chimichurri

Zucchini with cucumber & tahini dressing

Bruschetta with sea urchin

Roasted cauliflower/garlic powder/mayonnaise dip

Tuna tataki/soya sauce/sesame/mango dressing

Salads

Tabbouleh

Greek salad

Cretan salad

Arugula salad

Bean salad with blue cheese, peppers & cherry tomatoes

Green salad/Italian dressing

Green salad/peach vinaigrette & nuts

Caprese salad/ Burrata/ green tomato  

Green salad with strawberries & vinaigrette

Green salad with parmesan sauce, prosciutto,figs & walnuts

Smoked trout with orange filet, seeds & dressing

 

Main course

Risotto with mushrooms & truffle

Beef Bourguignon with mushrooms, bacon & celeriac puree

Lobster Ginger Lime

Marinated Grouper skewers

T-bone steak with thyme butter sauce

Chicken ballotine with peruvian potato puree & Chili oil

Salmon with roasted vegetable salad & sun-dried tomatoes with walnuts

Lamb with rosemary & baby potatoes

Sea bass with bulgur, pomegranate, walnuts & coriander

Black cod with black rice & miso sauce

 

Desserts

Sorbet

Ice cream

Chocolate fondue

Blue Cheesecake

Orange Pie

Banoffee

Lemon Pie

Greek Halva

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.