Ed Hamilton & Co. Yacht Charter Agents

WHITE CAPS

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates up to 10 guests in 4 Double cabins and 1 twin (That can be converted to Double)

Sample Menu

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

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

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: GREECE / MEDITERRANEAN

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

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

Captain

Christos Loukatos

Chef

Michalis Kostantelias

Deckhand

Andreas Gkiatis

Stewardess

Eleonora Fyseki

Accomodation

Electric Heads 5

Amenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 68 ft
Pax 10
Cabins 5
Year Built 2021
Cruise Speed 10
Children Allowed Yes

Leisure

Dinghy APEX 443
Dinghy Hp 60HP
Adult W Skis Yes
Knee Board No
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak 1
Fishing Gear Yes

Other Specs

size Feet 67.00 Ft
Beam 32.1
Draft 5.1
Queen 4
Twin Cabins 1
Pref Pickup Athens
Other Pickup Skiathos
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Books YES
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter YES
Water Capacity 264 gallons
Kids Skis No
Sea Bob Yes
Sea Scooter No
Swim Platform Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No
Other Toys SEA BOB
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

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.