Ed Hamilton & Co. Yacht Charter Agents

NEW HORIZONS 2

  • Guests 11
  • Cabins 5
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

10-11 Guests in one master cabin, three double cabins and one triple, all with en suite facilities (plexiglass shower cabins)

All cabins with en suite facilities (plexiglass shower stalls)
All cabins with ensuite facilities, individual, aircondition controls, mini fans, toiletries, slippers and robes.

Sample Menu

BREAKFAST:

Coffee (Dolce Gusto Nescafe Machine) – tea – fresh orange juice – cereal – oatmeal – fresh fruits – various fresh bread and toast – jams – Greek honey – Greek yoghurt plain or with fruits/honey/nuts – fresh baked croissant – small cream pies sprinkled with powdered sugar – cake – French toast – eggs (fried/scrambled/omelete/poached/boiled) with bacon – Greek scrambled eggs with tomato (local dish) – grilled ham/cheese sandwich – assorted cheese and cold cut platter

SALADS:

Greek tomato salad with feta cheese, fresh oregano and capers – Arugula with baby spinach, parmesan flakes and dry figs – Mixed green salad with balsamic, honey and figs – Boiled beetroots with yoghurt and walnuts – Iceberg lettuce with avocado and smoked salmon – Cretan “Dakos” salad topped with local white cheese and chopped fresh tomato – Iceberg lettuce with red cabbage with balsamic and orange dressing

APPETIZERS:

Baked eggplant with mozzarella and tomato – Steamed mussels with wine and garlic – Shrimps saganaki with maratho (similar to dill) and ouzo – Mushroom with truffle and cheese – Talagani grilled cheese – Fava with caramalized onions – Mpougioudi (grilled feta cheese with sliced fresh tomato and peppers) – Cheese pie – Spinach pie – Tzatziki (yoghurt and garlic dip) – Eggplant dip – Baked feta cheese in phyllo topped with honey and sesame

MAIN COURSE:

Stuffed tomatos and peppers with rice and green fresh herbs – Moussaka – Cuttlefish with spinach – Kotsi (pork) with potatoes and sesame – Grilled fresh fish with lemon sauce served with assorted vegetables – Chicken with peppers and tarragon – Lamb Frikase cooked with romaine lettuce and egg lemon sauce – Spaghetti with shrimps – Spinach ravioli with feta and mint sauce – Beef in tomato sauce and eggplant puree – Artichokes ala polita with potatoes and carrots in a lemon sauce – Briam (mixed vegetables) cooked with a tomato sauce in the oven – Soutzoukakia politika (small spicy meatballs) cooked in a tomato sauce served with white rice

DESSERTS:

Sauteed Pear in a red wine and ice cream – Cheesecake – Tiramisu – Mille-feuille – Chocolate souffle – Ekmek Kantaifi – Chocolate mousse – Panacota – Apple Beignets

Additional Rate Information

High Season: Euro 19,000 (July /August)
Mid Season: Euro 17,000 (June/September)
Low Season: Euro 15,000 (April/May/October)

+12% VAT of charter fee within Greek waters + APA

One way charters are subject to extra charges according to the destination.
For one way charters departing from Athens the charges are :
– Argosaronic / Central Aegean Sea Euro 450 – Euro 700
– South/ Northern Aegean Sea Euro 900
– Ionian Sea Euro 1,100

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Marina Alimos, Athens, Greece

Charter Rates Per Week

July & August Plus Expenses €19,000/week
June & September Plus Expenses €17,000/week
October to May Plus Expenses €15,000/week

Additional Rate Information

High Season: Euro 19,000 (July /August)
Mid Season: Euro 17,000 (June/September)
Low Season: Euro 15,000 (April/May/October)

+12% VAT of charter fee within Greek waters + APA

One way charters are subject to extra charges according to the destination.
For one way charters departing from Athens the charges are :
– Argosaronic / Central Aegean Sea Euro 450 – Euro 700
– South/ Northern Aegean Sea Euro 900
– Ionian Sea Euro 1,100

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Marina Alimos, Athens, Greece

CAPTAIN – Phoebe Parthenoglou

Captain Phoebe is 34 years old and has been in the yachting industry for the past 6 years. She holds a sailing boat and speedboat license. She is always there to greet her guests with a smile and is extremely hard working. Phoebe has participated in delivering catamarans and monohulls from France and Greek islands. She also holds several certifications and licenses such as:
STCW, GMDSS, RYA Yacht-master Offshore, RYA Power Boat Level 2, Day Skipper Offshore, Padi Certification. She speaks fluent English, Greek and basic Spanish. She is in possession of 200 hours of YOGA Alliance Teaching Certificate and a pro-chef. Captain Phoebe joins the New Horizons team highly recommended.

CHEF – Maria Karageorgiou

Maria, an exceptional chef with over 10 years of experience, brings a delightful fusion of flavors and creativity to every dish. Her expertise in Greek Mediterranean cuisine ensures an extraordinary culinary experience on board, with a diverse and exciting menu tailored to your preferences.
With Maria’s exceptional attention to detail and dedication to using the finest ingredients, your dining experience on board will be truly memorable. She takes pride in customizing menus to suit individual preferences and dietary requirements, ensuring that every guest’s culinary desires are met with delight.
Beyond her culinary talents, Maria’s warm personality and excellent communication skills create an enjoyable and engaging atmosphere on board.

DECKHAND / STEWARDESS – Efrosyni Tsiritaki

Efrosyni Tsiritaki, an experienced cultural professional, skilled sailor, and attentive deckhand/stewardess, offers a unique blend of architectural expertise, a passion for the open sea, and exceptional service skills. With a creative mindset, fluency in multiple languages, and a love for adventure, Efrosyni guarantees an unforgettable charter experience that combines luxury, culture, and the thrill of sailing. Efrosyni is looking forward on welcoming guests onboard for an extraordinary journey, where every detail is taken care of with utmost care and professionalism.

Title Name Nation Born Languages
Captain Phoebe Parthenoglou Greek 1989 English, Spanish and Greek
Crew Maria Karageorgiou Greek

Captain

Phoebe Parthenoglou

Chef

Maria Karageorgiou

Stewardess

Efrosyni Tsiritaki

Amenities

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

Electronics

Ipod Yes

General

Length 50 ft
Pax 11
Cabins 5
Year Built 2016
Cruise Speed 8.5

Leisure

Dinghy 3.80 Highfield
Dinghy Hp 30
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube 2
Wake Board 1
Dive Info Rendez-vous only

Other Specs

Beam 27
Draft 4'11''
Queen 5
Pullman Cabins 1
Pref Pickup Athens, Greece
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Inq
Nude Charters Inq
Engines 2 x 75hp Volvo 2D / Onan 11kva (0.66 gallons p/hr)
Inverter Inverter 2.000W/110v
Water Capacity 700ltters /184gal
Dinghy Pax 6
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Boarding Ladder Hydraulic unfolding teak
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Heads 5
Other Toys 12.47 ft Highfield tender (driven by crew only) with 30hp Mercury outboard
SEAWING II Sea scooter 2023
Water ski (adult and children)
Wakeboard
2 Tubes
2 Inflatable SUP
Fishing Lines
Snorkelling gear

10-11 Guests in one master cabin, three double cabins and one triple, all with en suite facilities (plexiglass shower cabins)

All cabins with en suite facilities (plexiglass shower stalls)
All cabins with ensuite facilities, individual, aircondition controls, mini fans, toiletries, slippers and robes.

BREAKFAST:

Coffee (Dolce Gusto Nescafe Machine) – tea – fresh orange juice – cereal – oatmeal – fresh fruits – various fresh bread and toast – jams – Greek honey – Greek yoghurt plain or with fruits/honey/nuts – fresh baked croissant – small cream pies sprinkled with powdered sugar – cake – French toast – eggs (fried/scrambled/omelete/poached/boiled) with bacon – Greek scrambled eggs with tomato (local dish) – grilled ham/cheese sandwich – assorted cheese and cold cut platter

SALADS:

Greek tomato salad with feta cheese, fresh oregano and capers – Arugula with baby spinach, parmesan flakes and dry figs – Mixed green salad with balsamic, honey and figs – Boiled beetroots with yoghurt and walnuts – Iceberg lettuce with avocado and smoked salmon – Cretan “Dakos” salad topped with local white cheese and chopped fresh tomato – Iceberg lettuce with red cabbage with balsamic and orange dressing

APPETIZERS:

Baked eggplant with mozzarella and tomato – Steamed mussels with wine and garlic – Shrimps saganaki with maratho (similar to dill) and ouzo – Mushroom with truffle and cheese – Talagani grilled cheese – Fava with caramalized onions – Mpougioudi (grilled feta cheese with sliced fresh tomato and peppers) – Cheese pie – Spinach pie – Tzatziki (yoghurt and garlic dip) – Eggplant dip – Baked feta cheese in phyllo topped with honey and sesame

MAIN COURSE:

Stuffed tomatos and peppers with rice and green fresh herbs – Moussaka – Cuttlefish with spinach – Kotsi (pork) with potatoes and sesame – Grilled fresh fish with lemon sauce served with assorted vegetables – Chicken with peppers and tarragon – Lamb Frikase cooked with romaine lettuce and egg lemon sauce – Spaghetti with shrimps – Spinach ravioli with feta and mint sauce – Beef in tomato sauce and eggplant puree – Artichokes ala polita with potatoes and carrots in a lemon sauce – Briam (mixed vegetables) cooked with a tomato sauce in the oven – Soutzoukakia politika (small spicy meatballs) cooked in a tomato sauce served with white rice

DESSERTS:

Sauteed Pear in a red wine and ice cream – Cheesecake – Tiramisu – Mille-feuille – Chocolate souffle – Ekmek Kantaifi – Chocolate mousse – Panacota – Apple Beignets

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.