HIGHJINKS

Guests 8
Cabins 4
Model Cat
Year Built 2014

		Term Information
July & August	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. 12% Greek VAT is additional.	€25,000/week
June & September	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. 12% Greek VAT is additional.	€23,000/week
October to May	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. 12% Greek VAT is additional.	€20,000/week

Title	Name	Nation	Born	Licenses	Languages
Captain	Konstantinos Kalioras	Greek	1993		Greek, English
Crew	Anastasios Lamprakis	Greek

Captain: Konstantinos Kalioras

Born in 1993, Captain Konstantinos navigates the seas with a blend of technical prowess and kind hospitality. His maritime journey commenced as a yacht technician only 3 years ago, cultivating a deep understanding of any kind of sailing vessels. Transitioning seamlessly only one year later, he embraced the role of a skipper for weekly and daily charters, emphasizing safety, hard work and unforgettable experiences.
Having already sailed an impressive 4844 nautical miles in Greek waters, Captain Konstantinos demonstrates both navigational expertise and a profound connection to the maritime realm. Fluent in Greek and English, he ensures effective communication and professionalism, enriching each charter experience.
Captain Konstantinos leads with a calm demeanor, prioritizing safety, punctuality, and personalized service. His leadership style fosters harmony onboard S/Y Highjinks, creating an environment where guests can truly relax and indulge in the beauty of the sea.
Beyond professional duties, Captain Konstantinos radiates a passion for the sea and a love for Greece’s maritime heritage. This enthusiasm infuses every journey aboard Highjinks with a sense of adventure, based also on his training as a lifeguard and firefighter.
Embark on an extraordinary yachting adventure with Captain Konstantinos, where sailing stories, good team spirit, hospitality, and the allure of Greek waters converge for an unforgettable experience.

Chef: Anastasios Lamprakis

Anastasios, born in 1971, brings a wealth of culinary expertise and uniqueness to the crew of Highjinks. With a Diploma in Professional Cookery, he has honed his skills through numerous specialized seminars, delving into Japanese and Oriental Cuisine, as well as mastering the knowledge and use of herbs. Since 2010, he has been a fixture in the yachting industry, showcasing his culinary prowess aboard various motor yachts as a seasoned chef. He is organized, adaptable to different kitchen environments and has a wide repertoire of cuisines to offer. Fluent in Greek, English, and German, Anastasios not only crafts delectable dishes to different guest preferences but also ensures a warm and welcoming atmosphere on board through easy communication with his guests, elevating their dining experience to the fullest!

Stewardess/Deckhand: Dimitra Papanikou
Born in 1992, Dimitra Papanikou brings a dynamic skill set to the Highjinks yacht. Holding certificates as both a professional yacht skipper and a photographer from Leica Academy Athens, she seamlessly blends maritime expertise with a keen artistic eye. After only 2 years of working in the challenging yachting industry on Mykonos yachts for day trips and weekly charters, Dimitra is now well-versed and prepared in providing impeccable service. She is responsible, organized and as a non-smoker, she ensures a pristine environment. Possessing a silver service certificate, she adds a touch of elegance to onboard hospitality. Fluent in Greek and English, Dimitra enhances the guest experience with her communication skills. Expect a perfect fusion of professionalism, creativity, and service excellence under her attentive care!!

Captain

Konstantinos Kalioras

Chef

Anastasios Lamprakis

Deckhand/ Stewardess

Dimitra Papanikou

BREAKFAST
Cake, Jam, Yoghurt, Cereals, Milk, Coffee, Butter, Muffins, Crepes, Pancakes, Plate with different types of cheese, Plate with cold cuts and a’ la minute (Scrambled eggs, French toast, omelet, etc.)

Day 1

Lunch

Tagliata Salad (Green salad with smoked ostrich fillets and lightly spicy dressing with avocado and lime)
Appetizer
Gondolas with cottage cheese, prosciutto, and anise – Goat cheese balls with herbs and grated peppers
Main course
Lamb de samples: – Baby potatoes with citrus juice and rosemary, baked in the oven
Dessert
Fried pineapple with mascarpone, liqueur and maple syrup

Dinner

Green Salad with mango and papaya
Appetizer
Napoleon grilled vegetables with mastelo cheese (local cheese) – Stuffed mushrooms with tomato, pancetta, and parmesan cheese
Main course
Beef escalope with tomato sauce, mushrooms, baby carrots, and white wine white Egyptian rice
Dessert
Cheesecake with wild cherries

Day 2

Lunch

Salad with lettuce and orange, in parmesan cheese “nest”, dressed with sweet paprika, honey, garlic, and orange juice
Appetizer
Mini pizza with seafood—sardines wrapped in vine leaves
Main course
Spaghetti with crawfish or lobster
Dessert
Ravani and ice cream with mastic flavor and rose water

Dinner

Greek Salad
Appetizer
Chickpeas balls – Tzatziki – Anthotiros (local cheese) with herbs, baked in the oven
Main course
Grilled baby chicken with honey and herbs – Sweet potato puree
Dessert
Crème brulee “Catalana” (with buffalo milk)

Day 3

Lunch

Green Salad with arugula, spinach and pomegranate
Appetizer
Mini pies with herbs, stuffed vine leaves with rice and Carrot balls with honey
Main course
Caramelized pork fillet; potatoes “oftes” (local way of cooking)
Dessert
Baklava of Lebanon

Dinner

Green Salad with salmon, avocado, anise and lime
Appetizer
Shrimps with tomato sauce, chili and Roquefort, baked in the oven – Mini burgers with seafood – Fish roe salad Main course
Grilled (local) fish (sea bass, sea bream etc.) – Red rice in broth of herbs
Dessert
Truffles with goji berries and dates

Day 4

Lunch

Salad with smoked chicken, chili sauce and lime
Appetizer
Eggplant mousse – Meatballs
Main course
Stuffed chicken roll with vegetables – Mashed sweet potatoes
Dessert
White halva with strawberries and peaches

Dinner

Salad with arugula, cherry tomatoes and cottage cheese
Appetizer
Carpathian mushroom – Zucchini balls – Split peas
Main course
Pasta with smoked salmon, cherry tomatoes and red wine
Dessert
Mille Feuille with feta and anthotiros cream

Day 5

Lunch

Nicoise Salad
Appetizer
Different types of tapas – Humus with basil – Falafel
Main course
Stuffed cutlets with feta cheese – Potatoes with rosemary garlic chili and curry, baked in the oven
Dessert
Galaktoboureko (local sweet)

Dinner

Potato Salad (Greek traditional salad) with pancetta, spring onions and pickles
Appetizer
Stuffed zucchini flowers – Spicy cheese salad – Grilled red sweet peppers with balsamic and herbs
Main course
Stuffed wild boar roll with cheese and asparagus—mushroom risotto
Dessert
Panna cotta with wild cherry syrup

Day 6

Lunch

Salad with black-eyed peas, spring onions, colored peppers and oregano
Appetizer
Eggplants with mozzarella, basil and balsamic – Fried cheese (saganaki)
Main course
Fish with salt crust – Mussel risotto
Dessert
Profiterole

Dinner

Greek Salad
Appetizer
Gruyere with honey and four peppers – Traditional cheese pies – Stuffed cherry tomatoes with mozzarella and basil
Main course
Pasticcio – Green beans with tomato sauce
Dessert
Chocolate mousse

Day 7

Lunch

Salad dakos with tomato, feta cheese, caper and oregano
Appetizer
Elephant beans with tomato sauce – Kagianas (fried eggs with tomato)
Main course
Grilled lamb chops – Steamed vegetables and asparagus
Dessert
Orange pie

Dinner

Salad with shrimp and noodles
Appetizer
Baby squid in marinade; – Grilled shrimp, marinated with lime and ginger crab salad
Main course
Sea bass with olives, caper, and basil – Wild rice in broth of fish
Dessert
Chocolate pie

*All kinds of breads served at meals are handmade.

Charter Rates Per Week


July & August	Plus Expenses	€25,000/week
June & September	Plus Expenses	€23,000/week
October to May	Plus Expenses	€20,000/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 25000
MID SEASON (June & September): EURO 23000
LOW SEASON (October – May): EURO 20000
Plus Vat currently at 12% plus expenses APA 25%

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