Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
July & August | Plus Expenses | €42,500/week |
June & September | Plus Expenses | €40,000/week |
October to May | Plus Expenses | €32,500/week |
Additional Rate Information
2024 Rates
High Season (July-August) EURO 42,500/week
Mid Season (June & Sept) EURO 40,000/week
Low Season (October – May) EURO 32,500/week
+ Plus expenses VAT 13% + APA 20%
VAT 6,5% till end of 2024
Location Details
Summer Area: Greece
Winter Area: Greece
CAPTAIN: Anastasia’s (Tasos) Gkotsoulias
Meet Captain Anastasia’s (Tasos) Gkotsoulias, the driving force behind catamaran Sunmoon. Born in Greece in 1989, Tasos has been navigating the seas since 2014 when he started his career as a deckhand. After years of hard work and dedication, he worked his way up to become a permanent captain on catamarans in 2021.
With a yacht master certification, Tasos has completed several deliveries all over Europe, gaining valuable experience in navigation and maritime logistics. His deep understanding of yacht operations combined with his passion for sailing ensures that guests on board Sunmoon have a safe and enjoyable voyage.
When he’s not steering the ship, Tasos enjoys scuba diving, surfing and cycling. An adventurer at heart, he loves to explore and discover new destinations. He is fluent in both English and Greek, making him the perfect communicator with guests of all nationalities.
As Captain of Sunmoon, Tasos is responsible for the safety of all guests and crew on board. He leads by example, providing exceptional service and making sure that every aspect of the yacht experience exceeds guests’ expectations. He works closely with the rest of the crew to create the perfect itinerary for each charter, taking into account all guests’ requests and preferences.
With Tasos at the helm, guests can relax and enjoy the luxurious surroundings of Sunmoon, secure in the knowledge that they are in the hands of an experienced Captain who is passionate about providing the ultimate yacht experience.
CHEF: Ioannis Bounas
Introducing Chef Ioannis Bounas, the mastermind behind the delicious culinary creations on board Sunmoon. Ioannis is a professional private chef who is passionate about his craft, and his expert knowledge shines through in every meal he prepares. With years of experience in the culinary arts, Ioannis has a talent for creating new recipes, setting up menus, and preparing high-quality dishes to the highest standards.
What sets Ioannis apart is his ability to not only craft delectable dishes, but also to supervise kitchen operations such as menu preparation, storage monitoring, and sanitation. He is fully responsible for ensuring the safety and hygiene regulations are met as well as proper usage of utensils and equipment. He is an expert at developing dishes with creativity and flair, always striving for the best possible customer satisfaction.
Ioannis takes pride in sourcing only the finest and freshest ingredients, and always considers his guests’ preferences and dietary needs throughout the culinary journey. Whether you prefer classic dishes or are more adventurous in your tastes, Ioannis is more than capable of creating meals that tickle the taste buds and delight the senses.
His passion for creating memorable culinary experiences for guests on board Sunmoon is second to none, making him an integral part of the crew and the perfect complement to your exceptional yachting experience.
Experience culinary delights like never before with Chef Ioannis Bounas on board Sunmoon.
DECKHAND/STEWARD: Loukianos Gogas
Meet Loukianos Gogas, the multi-talented deckhand/steward on board Sunmoon! Born in 1999 in Greece, Loukianos brings a wealth of skills and expertise to his role. With a degree in Tourism Management, he has a deep understanding of the industry and is committed to providing exceptional service to each and every guest on board.
Loukianos is a certified sailor with both a sail and power boat license, making him an invaluable member of the crew during navigational maneuvers. He has also completed silver star service training, ensuring that he is able to anticipate each guest’s needs and provide personalized attention and care at all times.
In addition, Loukianos is a certified watersports instructor, making him the go-to person for guests who want to try out new activities like wakeboarding, paddleboarding or water skiing.
Fluent in both Greek and English, Loukianos is able to communicate effectively with guests from all over the world. With his personable nature and exceptional work ethic, he is an asset to the Sunmoon crew and a key player in ensuring that guests have the time of their lives on board.
Whether you’re in need of a deckhand or steward, Loukianos is the perfect combination of both, ensuring that every aspect of your cruise is expertly taken care of.
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Anastasia's (Tasos) Gkotsoulias | Greek | 1989 | Greek, English, German |
Crew | Ioannis Bounas | Greek |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Shampoo | Conditioner | Body wash | lotion
Iron
Laptop
Wi Fi
11.48 ft hydraulic gangway
Hydraulic swimming platform
Deck Jacuzzi
2 X Seabob
1 X SUP 10,6 Beast
1 X SUP 11,2 Magma
Kayak 2 persons
Towable coach 2 persons
Jobe Stimuli multi board
Hyperlite Broadcast surfer
Jobe floating Manta
snorkeling equipment
Water ski (adult)
ONE MASTER CABIN WITH DIRECT ACCESS TO JACUZZI ON FOR – 40″ TV in owner’s cabin
4 QUEEN BED guest cabins
Hairdryers in cabins
Guest amenities (shampoo, conditioner, body lotion and body wash)
Monday
Breakfast
Cayana with smoked pepper, goat and sheep cheese from Olympus and basil oil
Snack
Brioche with fig marmalade, fresh salad, smoked bacon and goat cheese
Lunch
pastichada
Elassona beef with honey and Nemea wine or stuffed vegetables with egg & lemon and seasonal salad
Dinner
homemade taramas
Salad
with wild seasonal horta
Lunch
tuna fillet with fish jus, pea purée and charred artichoke or beet fillet
with vegetable jus, pea purée and charred artichoke
Drink
virgin cocktails with cucumber and lime
Dessert
deconstructed kataifi with vanilla and sake
Tuesday
Breakfast
frutalia
frutalia omelette from Andros with sausage with leek
Snack
hortopita with seasonal horta
Lunch
chickpea stew with marinated anchovy
Dinner
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus or trahanoto with xynomyzithra
Dessert
melitini from Santorini with cucumber sorbet and mint
Wednesday
Breakfast
scrambled eggs
with fig, cherry tomato confit and pistachio from Aegina
Snack
cheese and cold cuts platter
Lunch
macarounes from Karpathos
Dinner
shrimp with garlic confit athenian salad
risotto with wild horta &
calamari or vegan fricassee with morchella mushrooms
Drink
wild horta tea
Dessert
mandolato nougat with pistachio sorbet
Thursday
citrus cake
porridge with caramelized or non caramelized fruit
Snack
avocado toast
Lunch
seafood and shellfish plateau
wheat salad
with tomato, cucumber and pickled onion
Dinner
fava with echalot pickle
Salad
with cherry tomatoes, goat cheese and caviar
pork braise with tahini purée or artichoke braisée
with tahini purée
Dessert
handmade pasteli with lemon sorbet and salted caramel
Friday
Breakfast
poke bowl
Snack
power smoothie with almond milk, apple, banana, honey and tahini
Lunch
Kerkyrean bourdeto
Dinner
grilled vegetables
Salad
with fennel and baby gem
Lunch
risotto with wild mushrooms with greek black truffle
Dessert
sweet preserve of black chanterelle with vanilla sorbet in pie crust
Saturday
Breakfast
chinese omelette with seasonal vegetables
Snack
Ceviche fish of the day with tiger melon, chili and dill
Lunch
fresh linguini
with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce
Dinner
handmade herring salad
Salad
with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew
with smoked vegetables
Dessert
apple pie crust with orange crumble and caramel sorbet
Sunday
Breakfast
shakshuka
middle eastern eggs with tomato and Grevena goat cheese
Snack
bao ban with handmade pastrame, fresh onion, cabbage and
carrot
Lunch
Aigialeia bourdeto with zucchini flower
Dinner
vegetarian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli
Dessert
Tiramisu with salt blossom and ginger
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