Ed Hamilton & Co. Yacht Charter Agents

ONEIDA 2

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates up to 10 guests in 4 double cabins en-suite

Sample Menu

BREAKFAST

  • Eggs: boiled, omelet, poached and scrambled
  • Yogurt with granola, honey and berries
  • Sandwich with salmon, cream cheese, avocado, spinach and olive oil
  • Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
  • Cheesecake pancake
  • French toast
  • Greek kagiana with feta cheese and marjoram
  • Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

DAY 1

LUNCH

  • Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
  • Lamb lemonade with celery

DINNER

  • Beetroot with xynomyzithra and balsamic vinegar
  • Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

DAY 2

LUNCH

  • Greek salad
  • Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

  • Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
  • Ossobuco with mashed potatoes and gremolata

DAY 3

LUNCH

  • Manouri breaded with almond fillet and tomato jam
  • Greek moussaka

DINNER

  • Seasonal greens with tomato pulp and fresh oregano
  • Grilled shrimp with parsley and butter sauce

DAY 4

LUNCH

  • Gorgonzola salad
  • Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

  • Dakos salad
  • Shrimp pasta

DAY 5

LUNCH

  • Fava with octopus
  • “Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

  • Fresh fish ceviche with cucumber, coriander, and citrus
  • “Giouvetsi” octopus

DAY 6

LUNCH

  • Bruschetta with whipped cream, dates and Lefka’s salami
  • Greek pastitsio

DINNER

  • Mix salad with pickled Beetroot, carob and balsamic vinaigrette
  • Fried squid

DAY 7

LUNCH

  • Mousse tarama with dill oil and black caviar
  • Codfish skordalia

DINNER

  • Tzatziki with xynomyzithra and fennel
  • Fresh tomato with oregano, caper, thyme and coarse salt
  • Stake with potatoes baby (dip chimichurri)

DESSERTS

  • Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
  • Blueberry cheesecake
  • Orange pie with ice cream
  • Mousse chocolate with bourbon
  • Mousse yogurt with kumquat marmalade
  • Ekmek

Additional Rate Information

High Season (July – August): euro 19.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June – September): euro 17.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (VAT 13% & APA 25%)

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week

July & August Plus Expenses €19,500/week
June & September Plus Expenses €17,500/week
October to May Plus Expenses €15,000/week

Additional Rate Information

High Season (July – August): euro 19.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June – September): euro 17.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (VAT 13% & APA 25%)

Location Details

Summer Area: Greece

Winter Area: Greece

Dimitris Bokolas – Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.

Zoi Chatzeathanasiou – Chef
My name is Zoe. I am a professional chef with 7 years of experience. During these years I have worked in different kind of restaurants, gaining skills and experience next to award winning Greek chefs. Although my culinary expertise is mainly based on Mediterranean cuisine, I really like experimenting with different tastes and variety of cuisines as well. I am passionate not only about cooking but also about nature, so my free time I enjoy exploring and hiking.

Stathis Apostolidis – Deckhand
Hello, my name is Stathis, and I am delighted to introduce myself to you. I hail from Athens, where I was born and raised. Despite earning a degree in programming, my true calling led me away from the confines of a computer screen and towards a more immersive connection with nature and people.
After a brief stint in a marketing company, I discovered my true passion in tourism, specifically within the yachting industry. This shift allowed me to seamlessly blend my love for sailing with the joy of exploring diverse destinations. What truly sets my heart afloat is the opportunity to spend quality time with guests, creating lasting connections and unforgettable experiences.
Every day spent at sea reinforces my enthusiasm for what I do, and I am as dedicated as ever to continual learning and improvement. I look forward to sharing my love for sailing and creating remarkable moments with you on board Oneida 2.

Title Name Nation Born Languages
Captain Dimitris Bokolas Greek 1968 English (fluent) - Greek (native)
Crew Zoi Chatzeathanasiou  Greek

Captain

Dimitris Bokolas

Chef

Zoe Chatzeathanasiou 

Deckhand/Steward

Stathis Apostolidis

Accomodation

Electric Heads 4

Amenities

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

Electronics

Sat Tv No

General

Length 50 ft
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Highfield 340
Dinghy Hp 25hp outboard
Adult W Skis No
Jet Skis No
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board No
Fishing Gear No

Other Specs

size Feet 50.00 Ft
Beam 26.7
Draft 4.7
Queen 4
Pref Pickup Preveza
Other Pickup Athens, Greece
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Cds Yes
Board Games Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q No
Gay Charters Yes
Nude Charters Inq
Engines 2x YANMAR 80hp
Inverter Yes
Voltages 220V
Water Capacity 219.12 gallons
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Swim Platform Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No
Other Toys Standup Paddle boards (x2)
SEASCOOTERS (x2)
Water ski for kids
Snorkeling equipment
Tubes – Towable inflatable

Accommodates up to 10 guests in 4 double cabins en-suite

BREAKFAST

  • Eggs: boiled, omelet, poached and scrambled
  • Yogurt with granola, honey and berries
  • Sandwich with salmon, cream cheese, avocado, spinach and olive oil
  • Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
  • Cheesecake pancake
  • French toast
  • Greek kagiana with feta cheese and marjoram
  • Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

DAY 1

LUNCH

  • Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
  • Lamb lemonade with celery

DINNER

  • Beetroot with xynomyzithra and balsamic vinegar
  • Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

DAY 2

LUNCH

  • Greek salad
  • Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

  • Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
  • Ossobuco with mashed potatoes and gremolata

DAY 3

LUNCH

  • Manouri breaded with almond fillet and tomato jam
  • Greek moussaka

DINNER

  • Seasonal greens with tomato pulp and fresh oregano
  • Grilled shrimp with parsley and butter sauce

DAY 4

LUNCH

  • Gorgonzola salad
  • Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

  • Dakos salad
  • Shrimp pasta

DAY 5

LUNCH

  • Fava with octopus
  • “Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

  • Fresh fish ceviche with cucumber, coriander, and citrus
  • “Giouvetsi” octopus

DAY 6

LUNCH

  • Bruschetta with whipped cream, dates and Lefka’s salami
  • Greek pastitsio

DINNER

  • Mix salad with pickled Beetroot, carob and balsamic vinaigrette
  • Fried squid

DAY 7

LUNCH

  • Mousse tarama with dill oil and black caviar
  • Codfish skordalia

DINNER

  • Tzatziki with xynomyzithra and fennel
  • Fresh tomato with oregano, caper, thyme and coarse salt
  • Stake with potatoes baby (dip chimichurri)

DESSERTS

  • Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
  • Blueberry cheesecake
  • Orange pie with ice cream
  • Mousse chocolate with bourbon
  • Mousse yogurt with kumquat marmalade
  • Ekmek
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