Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
July & August | Plus Expenses | €41,500/week |
June & September | Plus Expenses | €37,000/week |
October to May | Plus Expenses | €35,000/week |
Additional Rate Information
High Season (July – August): euro 41.500 per week plus expenses (VAT & APA 25%)
Mid-Season (June – September): euro 37.000 per week plus expenses (VAT & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT & APA 25%)
VAT 6,5% till end of 2024
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: GREECE / MEDITERRANEAN
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/7794brochure44_666b4487c0129.jpg)
Captain – Christos Loukatos
Captain Christos was born in 1984. Since day one, he had a special connection with the sea.He participated in several sailing races in his spare time and he has also operated as a FIV sailing instructor in Italy. He also holds a motor yacht license, and life guard certificate. Professionalism and graciousness are his main characteristics and he will make sure that you have what you need throughout your vacation. His calm and alongside cheerful character will make anyone feel comfortable around him. In his free time he enjoys to hike, listening to music and cooking. Captain Christos is fluent in Greek, English and Italian.
Chef – Michail Kostantelias
Chef Michail, is an imaginative and dedicated culinary expert. After completing his studies he has since honed his craft through a series of specialized workshops in modern gastronomy. With a rich background in luxury dining, Michail has enhanced the culinary scenes of renowned establishments in Greece. His tenure at S/Y WHITE CAPS, now entering its second year, marries his passion for the sea with his culinary expertise. Michail excels in adapting his dishes to meet a spectrum of dietary preferences, priding himself on his skill in fusion and traditional Greek cuisine. Fluent in both Greek and English, Michail is committed to providing WHITE CAPS’ guests with an unforgettable gastronomic journey.
Deckhand – Andreas Gkiatis
Deckhand Andreas was born in 1992. Despite his young age, he has spent several hours at sea, as captain assistant and has even been a speedboat operator for two years in a row, exploring many Greek islands. He studied mechanical engineering and possess sailing certificate. Self driven person with strong will to work and highly motivated by working challenges. What he loves most in his free time is traveling and scuba diving.
Stewardess – Eleonora Fyseki
Stewardess Eleonora was born in 1989. She is a very professional, dedicated and kind person. She has over 10 years of experience in the hospitality industry working for different hotels in Greece and England. She always looks for ways to improve herself personally and professionally. Eleonora is a graduate from the John Moore’s University in Liverpool. She is certified in Silver Service, speaks fluent English, she holds a power boat license and has attended various hospitality seminars. Her charismatic personality and charming smile contribute to a very lively and attentive atmosphere on board. Eleonora loves travelling, listening to music, and experiencing art.
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Christos Loukatos | Greek | 1984 | Greek, English, Italian, French |
Crew | Michail Kostantelias | Greek |
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/7794crew1_666b448821332.jpg)
Captain
Christos Loukatos
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/7794crew2_666b44887214d.jpg)
Chef
Michalis Kostantelias
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/7794crew3_666b4488d0bce.jpg)
Deckhand
Andreas Gkiatis
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/7794crew4_666b44892b722.jpg)
Stewardess
Eleonora Fyseki
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
SUP x2
Tube
Wakeboard for adults and kids
Water ski for adults
Kayak
Snorkeling gear
Fishing gear
Accommodates up to 10 guests in 4 Double cabins and 1 twin (That can be converted to Double)
Breakfast
Cereals
Fruit
Cold Cuts – Cheeses
Eggs of your preference
Bread
Butter croissants
Jams
Honey
Hazelnut praline
Coffee – Tea
Fresh juice
American breakfast selections
English breakfast selections
First day
Lunch
Osobouko with roast sauce, mushrooms and linguine pasta
Dinner
Salad Traditional greek rusk salad (dakos) withavocado mousse and tomato frames
Appetizer Sea bass tartar
Main Dish Sautéed grouper fillet with smoked eggplant puree
Dessert Banana caramel cream tart with whipped cream
Second Day
Lunch
Crayfish with barley
Dinner
Salad Black beluga lentils, with Brussels sprouts and herbs
Appetizer Smoked salmon rolls with arugula and Philadelphia crème
Main Dish Beef cheeks with pappardelle’s pasta
Dessert Mille feuille vanilla cream with blueberries
Third Day
Lunch
Briam in the oven with edamame brans and gratin feta
Dinner
Salad Tomato salad with basil oil and greek galotyri
Appetizer Spring rolls feta with tomato jam
Main Dish Lamb sous vide with Thessaloniki’s couscous
Desert Orange pie with vanilla ice cream
Forth day
Lunch
Roast chicken with gratin potatoes
Dinner
Salad Caprese salad mille feuille
Appetizer Caramelized octopus with Santorini fava
Main Dish Linguine pasta with cuttlefish ink a la vongole
Dessert Chocolate Pie
Fifth day
Lunch
Braised veal with vegetable puree
Dinner
Salad Mixed beets with basil oil and fresh mint
Appetizer Vegetable fish soup with lemon foam
Main Dish Mackerel fillet with hot potato salad and lemon oil sauce
Dessert Lemon cream with dark biscuit soil
Sixth day
Lunch
Traditional giouvetsi milk veal in the hull
Dinner
Salad Mixed green salad with beef fillets and soy sauce
Appetizer Grilled vegetables with talagani cheese and balsamic cream
Main Dish French cut ribs on the grill with sweet potatopuree
Desert Sweet profiterole with vanilla ice cream
Seventh day
Lunch
Handmade burgers with aromatic rice
Dinner
Salad Pasta salad with herbs and prosciutto
Appetizer Schinoussa’s fava with smoked eel
Main Dish Thrahanoto with turmeric, wild greens and seafood
Desert Chocolate mousse trilogy
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.