Ed Hamilton & Co. Yacht Charter Agents

PROJECT STEEL

  • Guests 12
  • Cabins 5
  • Model Power
  • Year Built 1993

Rates Per Week

Crew Profiles

Specifications

Accommodations

12 guests in 1 Master Suite (King), 1 VIP (Queen),
1 Double convertible to playroom & 2 twin cabins each with an additional single upper pullman, all with en-suite facilities and individual A/C control

Sample Menu

 BREAKFAST  

Milk-Coffee-Tea-Cereals- Toasted bread- Croissants- Greek Yoghurt- Butter- Marmalade- Variety of eggs- Variety of Greek Cheese- Cakes- Pancakes- Crepes-Greek Sweet Cream pie-Fresh Fruits and Fresh orange Juice.

LUNCH CHOICES 

Starter: Scallops with mango, pineapple chutney and Vanilla oil.

Salad: Kinoa salad with baby rocket leaves, avocado and vinaigrette Ginger, served within the avocado shell.

Main Course: Steamed Salmon and mussels with cauliflower puree, beetroot jelly and mayonnaise with basil and wasabi.

Dessert: Delicious lemon pie

Starter: Dorado Carpaccio with roe of Mesologgi and cucumber and lime sorbet.

Salad: Green salad with king Crab and cocktail sauce

Main course: Paella a la Valenciana

Dessert: Pecan pie with chocolate served with vanilla ice-cream

Starter: Traditional Greek cheese pie with herbs

Salad: Beetroot special salad with green apple, walnuts and yoghurt

Main course: Smoked pork pancetta with avocado salsa and sweet potato chips

Dessert: Cheesecake with blueberries

Starter: Peruvian potato nioki with Porto wine sauce

Salad: Greek salad in a dry bread nest

Main course:  Rolled Chicken breast with ricotta cheese, spinach and dry tomato , rolled in prosciutto with warm balsamic vinaigrette

Dessert: Greek sweet cream pie with vanilla ice-cream

DINNER CHOICES

Starter: Basil Ravioli stuffed with mozzarella and prosciutto served with parmesan cream

Salad: Green Salad in kataifi pastry nest with feta cheese, unsalted white cheese, sorbet of lemon and olive oil with flavor of thyme

Main course: Lamb ribs with smoked eggplant puree, celery root chips and sauce with thyme flavor

Dessert: Rose apple pie

Starter: Terrine with mousse of cream cheese and fresh herbs

Salad: Colorful cabbage salad with carrot, celery and citrus fruit vinaigrette

Main course: kebab with groats, rolled in vine leaves with Greek salsa and yoghurt sauce

Dessert: Praline tiramisu served with fresh fruits

Starter: Mille Feuille with roasted sardines in olive oil, sea urchin and  tomatoes chutney.

Salad: Colorful lentils salad with citrus fruit vinaigrette

Main course: Fish fillet with olives crust, served with stuffed zucchini cannelloni and roasted tomato sauce        

Dessert: Kasato Parfait with lemon and lime served on stuffed caramelized croissant

Starter: Risotto with leek and smoked pork in pieces and leek chips

Salad: Green salad with raspberry vinaigrette and garlic crouton with herbs

Main course: Beef fillet in sous-vide with vegetable spaghetti and mint pesto

Dessert: Banoffee

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.

2024
July/August : 60.000 EUR per week plus expenses
Low Season: 49.000 EUR per week plus expenses
Plus : Applicable VAT at the time of charter, currently 6.5% for 2024

2025
High season 2025 (July & August): Euro 67.000 per week plus expenses
Low season 2025 (rest months): Euro 55.000 per week plus expenses
Applicable VAT at the time of charter, currently 12% for 2025

 

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: The yacht is based in Athens and is available in different ports upon request with relocation fees.

Charter Rates Per Week

July & August Plus Expenses €60,000/week
September through June Plus Expenses €49,000/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.

2024
July/August : 60.000 EUR per week plus expenses
Low Season: 49.000 EUR per week plus expenses
Plus : Applicable VAT at the time of charter, currently 6.5% for 2024

2025
High season 2025 (July & August): Euro 67.000 per week plus expenses
Low season 2025 (rest months): Euro 55.000 per week plus expenses
Applicable VAT at the time of charter, currently 12% for 2025

 

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: The yacht is based in Athens and is available in different ports upon request with relocation fees.

CAPTAIN: Evangelos Chatzigiannakoudis
Evangelos born in 1976, is a devoted seaman with 25 years of experience. He started his career onboard commercial and cruise ships where he gained all the necessary skills needed to run a tight ship. He holds commander class A master diploma from the Merchant Marine Academy of Aspropyrgos and RYA/MCA Yaxhtmaster Ocean power drivern craft and sailing vessel certificate as well as skipper license from 1998. His safety-conscious and professional attitude together with his interpersonal skills make him a great captain and companion to explore the sea. . He speaks Greek and English, and his outgoing personality and willingness to please his guests contribute to an unforgettable charter experience. Evangelos has also graduated from University of Plymouth UK on HND Marine and Composites Technology and Marine Biology and holds a degree on International Busines Administration. He loves Surf, reading, spear diving and Cycling!
Previous yachts: A PERINI NAVI 45M, S/C ABOVE AND BEYOND SUNREEF 80 , S/Y NIKI CLASSIC SCOONER 75, S/Y SPINDRIFT MOODY 64, , M/Y MAGNA GRECIA , DELIVERIES FROM uk to Europe, S/Y CALLISTO SWAN 80

CHEF: Panagiotis Danesis

Panagiotis was born in Athens Greece and studied culinary arts in 1998 and 2002. From an early age started working in various restaurants as chef and sous chef. He has recently joined yachting! Describing himself as calm, passionate and driven, Pangiotis is excited to create extraordinary food experiences for the guests on board Project Steel. He speaks Greek and English

CHIEF STEWARDESS Μaria Agapidi
Maria is born in Athens in 1992 and had graduated from food technology Athens University, Chemistry Sussex University and attended courses in National and Kapodistrian University of Athens. Her love for the sea made her jump in the yachting sector working as a stewardess and chief stewardess of various Motor yachts. Maria’s quiet and gentle personality ensures that every guest’s needs are met with a genuinely warm smile. Her goal is that every guest of PROJECT STEEL leaves the yacht with memories for a lifetime. Maria speaks Greek, English & German.

STEWARDESS: Koralia Driva
Koralia is a hardworking individual with excellent communication skills, able to motivate herself as a team member. Her attention to detail and great organizational skills along with her tireless work ethic ensures a high standard of service to her guests. Before joining M/Y PROJECT STEEL’s team Koralia gained valuable experience on M/Y Elena V & M/Y George Five. Koralia speaks Greek & English.

DECKHAND: Alexandros Soulies
He has Joined yachting in 2006 of full time professional experience working on board private and charter yachts (22 m to 50m ) as deckhand and 2nd engineer. He has many technical skills, and is a hardworking, energetic, and enthusiastic member of the team. He also has valid certificates for Life Saving and Fire Fighting, Open water Padi, speedboat license and speaks fluent English and Greek

DECKHAND: Thomas Belsis
He has Joined yachting in 2013 of full-time professional experience working on board private and charter yachts and more than 6 years onboard Project Steel. He holds a license as a skipper and his big love is sailing. He has many technical skills, and is a hardworking, energetic, and enthusiastic member of the team. Thomas speaks English, he is single, and his favorite hobby is fishing.

Title Name Nation Born Languages
Captain Evangelos Chatzigiannakoudis Greek 1976 Greek, English, German
Crew Panagiotis Danesis Greek

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator 2
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 112 ft
Pax 12
Cabins 5
Refit 2007/2014/2019/2020
Year Built 1993
Cruise Speed 11,5
Guest Smoke External Areas only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 4,30
Dinghy Hp 70
Adult W Skis Yes
Jet Skis Yes
Wave Run Yes
Knee Board Yes
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak Yes
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 112.00 Ft
Beam 22
Draft 8.2
King 1
Queen 1
Double Cabins 1
Twin Cabins 2
Pullman Cabins 2
Helipad No
Jacuzzi No
Stabilizers At Anchor & Underway
Elevators No
Pref Pickup Athens
Other Pickup Any Greek port
Builder Bugari
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 50
Num Cds Yes
Board Games Yes
Num Books 20
Deck Shower Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines ENGINES: 2x630hpMANGENERATORS: 1 X 50KW/ 1 X 27 KW Onan (2016)FUEL CONSUMPTION: 130lt/h @ 11.5KnotsGENERATORS CONS.: 170/DayRANGE: 3000NM @ 10 Knots
Inverter yes
Voltages 220
Water Capacity 12 CBM
Dinghy Pax 5
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Swim Platform Yes
Boarding Ladder Stern
Num Fish Rods 2
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night Yes
Other Toys 70hp 20.34 ft RIB (2019), Jet Ski, Sea Bob (2019), Tubes, Kneeboard, Wake board, Water skis (adults & kids), SUP, Kayak, Floating mats, Fishing gear, Snorkel gear.

12 guests in 1 Master Suite (King), 1 VIP (Queen),
1 Double convertible to playroom & 2 twin cabins each with an additional single upper pullman, all with en-suite facilities and individual A/C control

 BREAKFAST  

Milk-Coffee-Tea-Cereals- Toasted bread- Croissants- Greek Yoghurt- Butter- Marmalade- Variety of eggs- Variety of Greek Cheese- Cakes- Pancakes- Crepes-Greek Sweet Cream pie-Fresh Fruits and Fresh orange Juice.

LUNCH CHOICES 

Starter: Scallops with mango, pineapple chutney and Vanilla oil.

Salad: Kinoa salad with baby rocket leaves, avocado and vinaigrette Ginger, served within the avocado shell.

Main Course: Steamed Salmon and mussels with cauliflower puree, beetroot jelly and mayonnaise with basil and wasabi.

Dessert: Delicious lemon pie

Starter: Dorado Carpaccio with roe of Mesologgi and cucumber and lime sorbet.

Salad: Green salad with king Crab and cocktail sauce

Main course: Paella a la Valenciana

Dessert: Pecan pie with chocolate served with vanilla ice-cream

Starter: Traditional Greek cheese pie with herbs

Salad: Beetroot special salad with green apple, walnuts and yoghurt

Main course: Smoked pork pancetta with avocado salsa and sweet potato chips

Dessert: Cheesecake with blueberries

Starter: Peruvian potato nioki with Porto wine sauce

Salad: Greek salad in a dry bread nest

Main course:  Rolled Chicken breast with ricotta cheese, spinach and dry tomato , rolled in prosciutto with warm balsamic vinaigrette

Dessert: Greek sweet cream pie with vanilla ice-cream

DINNER CHOICES

Starter: Basil Ravioli stuffed with mozzarella and prosciutto served with parmesan cream

Salad: Green Salad in kataifi pastry nest with feta cheese, unsalted white cheese, sorbet of lemon and olive oil with flavor of thyme

Main course: Lamb ribs with smoked eggplant puree, celery root chips and sauce with thyme flavor

Dessert: Rose apple pie

Starter: Terrine with mousse of cream cheese and fresh herbs

Salad: Colorful cabbage salad with carrot, celery and citrus fruit vinaigrette

Main course: kebab with groats, rolled in vine leaves with Greek salsa and yoghurt sauce

Dessert: Praline tiramisu served with fresh fruits

Starter: Mille Feuille with roasted sardines in olive oil, sea urchin and  tomatoes chutney.

Salad: Colorful lentils salad with citrus fruit vinaigrette

Main course: Fish fillet with olives crust, served with stuffed zucchini cannelloni and roasted tomato sauce        

Dessert: Kasato Parfait with lemon and lime served on stuffed caramelized croissant

Starter: Risotto with leek and smoked pork in pieces and leek chips

Salad: Green salad with raspberry vinaigrette and garlic crouton with herbs

Main course: Beef fillet in sous-vide with vegetable spaghetti and mint pesto

Dessert: Banoffee

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.