ONEIDA

Guests 10
Cabins 5
Model Cat
Year Built 2020

		Term Information
July & August	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. 13% Greek VAT is additional.	€22,500/week
June & September	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. 13% Greek VAT is additional.	€20,500/week
October to May	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. 13% Greek VAT is additional.	€18,500/week

Title	Name	Nation	Born	Licenses	Languages
Captain	Sotiris Drokalos	Greek	1981		English (fluent) - Greek (native)
Crew	Kostas Papaioannou	Greek

Sotiris Drokalos – Captain
His name is Sotiris but everyone calls him “Captain SO.”
Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it.
His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.
He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.
Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!
A bit more of me… S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing
but ultimately, all he does is spend his free time with his 3-year-old twins.
Don’t forget… “A bad day of sailing is much better than a good day of working”
See you aboard.

Kostas Papaioannou – Chef
Kostas is a 42-year-old chef based in Athens, Greece, boasting 15 years of culinary experience spanning traditional Greek, Indian, Asian, and Mediterranean cuisines. Possessing a culinary chef diploma and a background in pastry, he has navigated various roles in restaurants and hotels across Greece. With a keen interest in yachting and a desire to merge culinary prowess with a passion for sailing, Kostas is actively joins on board Oneida as her Chef. His proven track record includes successfully managing kitchen operations and consistently delivering high-quality cuisine.

Penelope Papadopoulou – Deckhand/stewardess
Meet Penelope, a seasoned deckhand hailing from the picturesque landscapes of northern Greece. At 30 years young, her affinity for the sea runs deep, cultivated through countless vacations spent aboard sailing vessels.
Beyond her maritime prowess, Penelope shines as a beacon of hospitality and service. Her innate ability to host and cater to guests’ needs reflects years of dedication and finesse in the art of hospitality. With Penelope on deck, guests are assured a memorable and delightful experience.
But her talents extend beyond the confines of the sea. As an accomplished illustrator and graphic designer, she infuses creativity into everything she touches. Whether it’s crafting stunning visuals or bringing life to the mundane, Penelope’s artistic prowess knows no bounds.
Off duty, she trades her sailor’s hat for a yoga instructor’s mat. A passionate yogi, she finds solace and balance through the practice, inspiring others to embrace wellness and mindfulness.
Her unwavering positivity and friendly disposition make her a cherished member of any crew, bringing joy and camaraderie wherever she goes.

Captain

Sotiris Drokalos

Chef

Kostas Papaioannou

Deckhand/Stewardess

Penelope Papadopoulou

Breakfast

Eggs: boiled, scrambled, omelette, poached and traditional “strapatsada” and “kagiana”
Homemade cakes and pancakes
Crepes and french toast
Cookies
Traditional Greek pies
Cold cuts variety from local Deli
Seasonal fruits and smoothies
Milk and cereals
Greek yoghurt
Honey and homemade marmelades

Day 1st

Lunch :

“Greek” salad.
“Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner :

Seasonal greens saute with citrus sauce, tomatoes and fresh onion.
Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.

Day 2nd

Lunch :

Smoked salmon carpaccio.
“Gemista” ( seasonal vegetables stuffed with rise and herbs).

Dinner :

Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.
Lamp, “Graviera” cheese from Creta island and potatoes papillote.

Day 3rd

Lunch :

Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.
“Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )

Dinner :

Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
Cuttlefish fricassee with fennel.

Day 4th

Lunch :

“Ntako” salad.
“Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner :

Seasonal fish tartar.
Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).

Day 5th

Lunch :

Lamp carpaccio.
Cherry tomatoes salad with “katiki Domokou” cheese.
Wild mushrooms orzo.

Dinner :

Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette
Fish cooked in salt.

Day 6th

Lunch :

Steamed mussels
Vine beans salad
Fried squid
“Tarama” (preserved fish roe sauce)

Dinner :

Seasonal fish ceviche
Lobster spaghetti

Day 7th

Lunch :

“Ntolmadakia” (vine leaves stuffed with herbs and rice).
Beef tagliata with rocket,cherry tomatoes,truffle oil and “Graviera” cheese from Naxos island.

Dinner :

Bruschetta with smoked eel
“Bianco” (a traditional recipe from Corfu island ,a ragu with fish and potatoes)

Desserts

Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
“Ravani” pie with mastixa ice-cream and caramelized rose petals
Orange pudding pie with vanila ice-cream and pistachios
Chocolate moelleux with matcha ice-cream
“Risogalo” with cinnamon ( a milk and rise cream)
“Kantaifi” phillo with salep cream and toasted pine nuts
Cheesecake with sheep yoghurt ,pistachios, and tomato jam
Chocolate mousse

Charter Rates Per Week


July & August	Plus Expenses	€22,500/week
June & September	Plus Expenses	€20,500/week
October to May	Plus Expenses	€18,500/week

Additional Rate Information

High Season (July – August): euro 22.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June – September): euro 20.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 18.500 per week plus expenses (VAT 13% & APA 25%)