Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €36,000/week |
| June & September | Plus Expenses | €34,000/week |
| October through May | Plus Expenses | €32,000/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.
High season (July & August): Euro 36.000 per week plus VAT & expenses
Mid season (June/September): Euro 34.000 per week plus VAT & expenses
Low season (rest of the period): Euro 32.000 per week plus VAT & expenses
Plus : Applicable VAT at the time of charter, currently 12%.
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 Iakovos Sichante
Iakovos was born in 1994 and is Greek. He is a highly motivated and experienced seaman, calm and hospitable. He holds a Captain’s Class B’ degree and all the necessary certificates such as Life saving & Fire fighting. He started his career as 2nd officer on paasengers vessels, but his friendly and caring personality along with his excellent communication skills made him to choose the yachting career, so he combines the discipline and the ability to work under pressure of a seaman and the politeness of a great host. Iakovos adores any activity related to sea and the chance to meet people of different walks of life. He speaks Greek and English
.
Cook Viktoriia Shcherbakova
Viktoriia is Ukrainian and is a young professional truly committed to hard work and always willing to provide excellent service with attention to detail and a personal touch. She is flexible and can adapt easily while remaining highly focused and motivated. Viktoriia is friendly, easy going, determined and creative. She always pays attention so the provisioning is well organized. She is a graduate Cook and also holds waiter’s certificate. In addition she is a specialist of hotel service and restaurant business. Viktoriia hold also seaman’s certificates such as Training of passenger ships personnel, safety, ship security awareness etc. Before joining the yachting industry in 2018 on board a M/Y in Saudi Arabia, she had worked as waitress, as housemaid and then as Cook in Odessa. In her free time she prefers going for snowboard or studying foreign languages.
Chief Stewardess Alexandra Puriene
Alexanda is of Romanian nationality, and she speaks English, Russian – fluent; Greek, Polish, French – conversational; Romanian, Italian – understanding. She has a long experience in yachting onboard private and commercial motor yachts from 2018 as Stewardess or as Solo Stewardess and has also worked as hotel and restaurant manager. Her experience and her positive attitude make her a great asset for the team of WIDE LIBERTY. She loves travelling around the world and meeting people from different cultures and holds a Thai massage certificate and aromatherapy. Her hobbies are massage, water sports and reading books.
Stewardess Katherine De La Vega
Katherine is from Philippines and has a lively interest in her job and is always willing to broaden her knowledge. Thanks to her experience Katherine is under pressure and keep her responsibilities under control. She is a team player and had great collaboration with her colleagues during her career. Katherine speaks English.
Deckhand TBC
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Iakovos Sichante | Greek | 1994 | Greek, English, Russian |
| Crew | Alexandra Puriene | Romanian |
Amenities
General
Leisure
Other Specs
10 guests in 5 cabins, all fully air-conditioned with en-suite facilities.
SIZE OF BEDS (in m):
MASTER: 160×200 cm ( 1 room )
VIP: 130×200 cm ( 2 rooms )
TWIN: 90×200 cm ( 4 rooms
Breakfast
Coffee, tea, milk & chocolate
Sliced bread, rusks, vanilla-chocolate muffins
Musli, variety of cereals
French butter croissants
Jam, various flavours and honey, butter
Scrabbled eggs, omeletes, boiled eggs
Sliced cheese (kaseri/edam) and ham or turkey
Fried bacon stripes assorted with mini sausages
Greek yogurt
Fresh seasonal fruit selection
Freshly prepared orange, grapefruit & appricot juice and smoothies
Lunch
Appetizers: Fried zucchini with parmezan cheese and yogurt sause
Four-cheese croquettes
Salad: Green romain lettuce with arugula, avocado, crispy bacon
stripes and goat cheese balls with pistachio
Main course: Beef filet assorted with mashed potatoes, roasted fenel
and carrots
Desert: Pavlova with strawberries
Dinner
Appetizers: Octapus terrine with oregano and vinegar
Crispy fried mini cheese pies with honey and poppy seed
Salad: Green salad with beetroots and goat cheese
Main course: Sole meniere assorted with roasted asparagus sprinkled
with grated parmesan cheese and mashed gauliflower
Desert: Creme brulee masticha flavoured
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.