Weekly rates / Caribbean terms
1 – 6 guests : $52,000
7- 8 guests : $54 000
New Year’s week 2-8 guests: $64,500
Christmas’ week 2- 8 guests : $61,600
One owner’s suite (bed size 1,75m x 2,00m) – and three double queen suites (bed sizes 1,55m x 1,95m) all with private facilities.
captain: Giorgos Mourmouris
Giorgos passion is the sea! He has been sailing since the age of twelve and has reached almost every corner of the planet.
A true seaman at heart there is no place that he rather is than on the deep blue sea. He is RYA Ocean Master licensed for both power and sailing yachts, and a divemaster.
A wealth of knowledge and experience in both the Mediterranean and Caribbean along with a professional attitude and meticulous eye for detail.
Chef: Triantafillos Pnevmatikos
Triantafilos was born in 1985 in Athens Greece. After his studies as a chef at Le Monde- Institute of Hotel and Tourism Studies, he began his career in restaurants throughout Greece. From a young age, he and his father spent time fishing and he fell in love with the sea. These early experiences prompted him in 2019 to take his culinary skills and experience into the yachting world.
Deckhand: George Argitis
George, from the beautiful island of Hydra, is young and highly motivated. After graduation, he spent 3 years as a waiter; during this time, he began studies for joining the yachting profession. In 2019, he attended the Naval Academy of Aspropyrgos for Safety at Sea; this June, he will graduate from IEK Delta Industry in Athens with a Bachelor of Boat Mechanics.
Kimata Sample Menu
Plates of cheese and ham
Variety of breads
Variety of yogurts
Bruschetta with marinated anchovies, tomato and lemon oil
Arugula mozzarella and extra virgin olive oil salad
Roasted meatballs with provolone cheese
Valerian and mixed greens salad with vinegrete of plums
King Crab legs with aromatic butter and smoked eggplant sauce
Variety of sushi sashimi ceviche, tiraditos and causa
Mushroom salad with yuzu and truffle oil vinegrete
Grilled fish with Greek aromatic herbs
Grilled asparangus with pork belly and chestnut mouse
Lamp kebab with Roasted vegetables, humus and pitta bread
Burrata with basil pesto and seasonal heirloom tomatoes
Pasta with smoked tuna
Anticucho octapus with aji amarillo and miso
Roasted stuffed tomatoes with rice and Mediterranean herbs
Mix Green salad with pears and brie cheese
Tuna usuzukuri with truffle ponzu / Beef Carpachio with aromatic Greek herbs
Roast beef with pepper sauce and smoked Jerusalem artichokes
Egg fried rice
Variety of stir fry noodles with beef pork or shrimp
Gyozza dumplings with shitake mushrooms
Brownies with Valhorna namelaka
American cinnamon rolls
Soft Choco biscuits ( levain style)
Cream Brule with coconut milk
Galaktoboureko( milk pie)
tarts with fruits