Ed Hamilton & Co. Yacht Charter Agents

MOYA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 10 guests in 4 Queen(s), 1 Twin(s)cabins

Sample Menu

Breakfast

Coffee – Tea – Fresh Orange Juice

Seasonal Fresh Fruit Platter

Cereals – Yogurt with Honey

Bacon and Eggs (Scrambled/Cooked/Fried) – Greek Omelet

Croissant – Toast – Fresh traditional homemade Pies

Pancakes- “Kalitsounia” (small cheese pastry from Crete)

Preserves and Spreads

Assorted Cheeses and Cold Cuts Platter

 

Appetizers

Chilled leek and avocado soup

Fish pie a la grecque

“Souvlaki” with fig gorgonzola and prosciutto

“Mastelo saganaki” cheese from Chios with mastic liqueur and

lime

Stuffed wontons with goat cheese red pepper, rosemary and honey

 

Lunch

Stuffed vegetables, variety of vegetables stuffed  with a

special mix of rice/spices & herbs

Jewfish marinated with beetroot served on sauté spinach

Suckling lamb with plums (traditional recipe from Epirus)

Baked Sea Bass with lemon couscous

Stuffed squid with  Cypriot halloumi cheese served on mashed

jerusalem artichoke

Chicken filet in Vinsanto wine sauce and tangerine,

served on aromatic rice with dry nuts

 

Dinner

Baked lamb shank served on mashed eggplant

with sesame paste sauce

Greek Mousaka with Greek salad

Grilled filet with tomato tartar served with French fries

Fresh lobster/prawns spaghetti  on fresh tomato sauce garlic

and wine

Grilled chicken marinated with whisky and honey in Hellenic

yogurt

sauce, served with sautéed baby potatoes

 

Dessert

Mascarpone and verbena semifreddo

Poached apricots with crème anglaise/ Chocolate soufflé

Crunchy strawberries crumble / Ginger chocolate cheese cake

Yoghurt with Honey and walnuts

Fresh Fruit Cobbler

Chocolate Pie

Coffee – Tea

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.

Rates 2024
July/August : 23.940 EUR per week plus VAT & expenses
June/September: 21.630 EUR per week plus VAT & expenses
Low Season: 16.730 EUR per week plus VAT & expenses

Rates 2025
July/August : 23.940 EUR per week plus VAT & expenses
June/September: 21.630 EUR per week plus VAT & expenses
Low Season: 16.730 EUR per week plus VAT & expenses

She operates on a Saturday to Saturday basis. Embarkation at 17:00pm, disembarkation at 09:00 am

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week

July & August Plus Expenses €23,940/week
June & September Plus Expenses €21,630/week
October through May Plus Expenses €16,730/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.

Rates 2024
July/August : 23.940 EUR per week plus VAT & expenses
June/September: 21.630 EUR per week plus VAT & expenses
Low Season: 16.730 EUR per week plus VAT & expenses

Rates 2025
July/August : 23.940 EUR per week plus VAT & expenses
June/September: 21.630 EUR per week plus VAT & expenses
Low Season: 16.730 EUR per week plus VAT & expenses

She operates on a Saturday to Saturday basis. Embarkation at 17:00pm, disembarkation at 09:00 am

Location Details

Summer Area: Greece

Winter Area: Greece

Captain Thanasis Damalidis
Thanasis was born in Athens in 1990.At the age of 11 he had his first experience in sailing as his family used to charter yachts for holidays. Sailing was his true passion so he decided to expertize it and start working in the sea. He started gaining experience by assisting the delivery of newly launched mono hulls and catamarans from the shipyards abroad as well as everywhere in Greece. His charter experience started from smaller size yachts, going to bigger and bigger year after year. Especially last year with 21 weeks of non stop charters and many many happy customers! Thanasis holds an offshore sailing license by HORC club and a powerboat license from Greek authorities. He also holds a first aid license from Greek Red Cross and in his free time he is a volunteer in Red Cross Samaritans, Rescuers and Lifeguards. Skipper Thanasis is always ready to welcome his guests, aiming to ensure a hospitable experience on board and show them the most beautiful hotspots of the Greek islands. He speaks English fluently. His hobbies are diving, training and shooting club.

Chef George Liontos
George is an experienced chef with a demonstrated history of working in high- volume kitchens. He is a culinary expert who fits our crew perfectly and has been able to create memorable dishes that elevate our guest’s dining experience. With rigorous training under his belt George swiftly joined the yachting industry with his primary mission being to ensure his guests have the time of their lives. Starting as a prep cook from Rhodes gradually progressed to various hotels and restaurants (Blue Palace, Crete/ Alex hotel, Athens/ Madlenne ,Athens ,Hlios Resto, Eindhoven/ Birdman, Athens) around the globe where he gained valuable experience in offering service to discerning clientele. His goal is to leave a lasting smile on the faces of everyone who’s tasting his plates. Among other certificates he has a diploma in Culinary Art (IEK AKMI). George speaks fluent Greek, English

Stewardess Marianna Armaou
Marianna was born in 1989 in Greece. The love that she has for the sea and her willingness to learn more about sailing made her to take her decision to move to the yachting industry. Her positive attitude along with her polite personality will make all of her guests feel like home. Marianna speaks Greek and English.

Title Name Nation Born Languages
Captain Thanasis Damalidis Greek 1990 Greek, English
Crew George Liontos Greek

Captain

Thanasis Damalidis

Accomodation

Electric Heads 5

Amenities

Ac Full
Generator Onan
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

General

Length 56 ft
Pax 10
Cabins 5
Refit 2022
Year Built 2014
Cruise Speed 10
Guest Pet Yes
Children Allowed Yes

Leisure

Dinghy 14.11 ft
Dinghy Hp 60
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak Yes
Float Mats No
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 56.00 Ft
Beam 31
Draft 4.11
Queen 4
Twin Cabins 1
Pref Pickup Athens
Other Pickup upon request
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines 2 x 110hp Yanmar
Inverter Yes
Voltages 12 & 220V
Water Capacity 1000
Kids Skis Yes
Sea Bob No
Sea Scooter No
Swim Platform Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Refit 2022

New Bimini
New Sprayhood
New Cushions
Extra sunbathing area at aft deck
Extra poofs
Extra awning at bow area
Swimming platform extension
Dinghy refit
New sea scooters
New kayak
New Waterskis plus children water skis
New wakeboard
Ac Night Yes
Sail Instruct Yes
Other Toys 13.78 ft RIB
Water Skis
Wakeboard,
Tubes,
Kayak,
SUP,
Fishing gear
Snorkelling
2 x Sea Scooter
12 m2 inflatable platform
Extra Towables

Accommodates 10 guests in 4 Queen(s), 1 Twin(s)cabins

Breakfast

Coffee – Tea – Fresh Orange Juice

Seasonal Fresh Fruit Platter

Cereals – Yogurt with Honey

Bacon and Eggs (Scrambled/Cooked/Fried) – Greek Omelet

Croissant – Toast – Fresh traditional homemade Pies

Pancakes- “Kalitsounia” (small cheese pastry from Crete)

Preserves and Spreads

Assorted Cheeses and Cold Cuts Platter

 

Appetizers

Chilled leek and avocado soup

Fish pie a la grecque

“Souvlaki” with fig gorgonzola and prosciutto

“Mastelo saganaki” cheese from Chios with mastic liqueur and

lime

Stuffed wontons with goat cheese red pepper, rosemary and honey

 

Lunch

Stuffed vegetables, variety of vegetables stuffed  with a

special mix of rice/spices & herbs

Jewfish marinated with beetroot served on sauté spinach

Suckling lamb with plums (traditional recipe from Epirus)

Baked Sea Bass with lemon couscous

Stuffed squid with  Cypriot halloumi cheese served on mashed

jerusalem artichoke

Chicken filet in Vinsanto wine sauce and tangerine,

served on aromatic rice with dry nuts

 

Dinner

Baked lamb shank served on mashed eggplant

with sesame paste sauce

Greek Mousaka with Greek salad

Grilled filet with tomato tartar served with French fries

Fresh lobster/prawns spaghetti  on fresh tomato sauce garlic

and wine

Grilled chicken marinated with whisky and honey in Hellenic

yogurt

sauce, served with sautéed baby potatoes

 

Dessert

Mascarpone and verbena semifreddo

Poached apricots with crème anglaise/ Chocolate soufflé

Crunchy strawberries crumble / Ginger chocolate cheese cake

Yoghurt with Honey and walnuts

Fresh Fruit Cobbler

Chocolate Pie

Coffee – Tea

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.