LIFE TIME

Guests 8
Cabins 4
Model Sail
Year Built 2020

		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

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

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

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

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

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LIFE TIME

Captain

Konstantinos Antoniou

Cook/Hostess

Josephine Schmid

Accomodation

Amenities

General

Leisure

Other Specs

Charter Rates Per Week

Additional Rate Information

Location Details

Captain

Konstantinos Antoniou

Cook/Hostess

Josephine Schmid

Accomodation

Amenities

General

Leisure

Other Specs