Are You Ready to Start Your Journey?
I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
Make an inquiry
By sending us an inquiry you consent to being contacted by Michelle for the above interests. To view our Privacy Policy please click here.
Print this page
Please click to
This might take up to 20 seconds.
Download PDF
Please click to
This might take up to 20 seconds.
starting at
€70,000/week
Greece
80 ft sailing catamaran
Accommodates up to 10
1 King & 4 Queen ensuite cabins
Great for large groups
AD ASTRA is a Fountaine-Pajot 80ft sailing catamaran offering crewed yacht charters in the Greek Isles.
AD ASTRA is the new flagship from the renowned shipbuilder Fountaine Pajot. This sailing super yacht is of exceptional luxury and space, executing the perfect balance between comfort and distinction. The yacht has a beach club. Down an elegant flight of steps, you reach a platform that stands just above the waterline – ideal for swimmers. This can turn the whole aft area into a huge area for swimmers and sunbathers, or serve as a launch pad for divers and watersports. The aft cockpit offers an incredible entertaining space with multiple sunbeds and a very large dining table. The large forward cockpit has its own bar and a vast sunbed in order to balance the aft relaxation area Under the sunbed is a Jacuzzi. A perfect area to enjoy, relax, and take in the sun. Accommodations are for 10 in one primary king cabin and four queen-bed cabins all with private facilities
The flybridge takes on the mantle of an extra deck, the real story is the elegant wrap-around sofa which provides a really convivial spot for a big group of friends, or the whole family. The flybridges are fully equipped with a full wet bar, as well as a plancha grill. A large 3m-long balcony folds down out of the bulwarks on each side of the cockpit, creating an entirely new dimension to the relaxation options here. While the balcony invites you to dive into the sea alongside, it also creates the opportunity for a sofa, built into the cockpit coaming. In effect, it adds two ‘side cockpits’ to the main cockpit. Deep sofas to starboard and free-standing seating to port with cocktail tables both enjoy fantastic views of the sea through the wrap-around windows.
All photos are artist renderings.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN GEORGE
Cheerful, responsible, and professional!
These are some of the skills endorsed by AD ASTRA 80 guests for Captain George. The experienced captain was born in Cyprus in 1970 and has had Athens as his permanent residence since 1990. He began sailing in 1993 until he decided to make his love for yachts and tourism part of his career and life in 2001. He studied Shipping, Travel & Tourism. His naval education includes the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma, and Greek Coastguard powerboat certification.
His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots in the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority daily.
His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots on the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority daily.
CHEF STATHIS
Chef Stathis brings a wealth of culinary expertise to the crew of Ad Astra. With experience as a Head Chef at the prestigious 5-star Hotel Grand Resort Lagonisi and as a Sous Chef at Michelin-starred establishments such as Hytra in Athens and Adrian Quetglas in Palma, he has honed his skills to perfection! Additionally, his experience as a Private Chef on both motor and sailing yachts has equipped him with adaptability and creativity in varied culinary environments. Having spent three seasons at the esteemed 5-star hotel Costa Navarino, Chef Stathis understands the high standards expected in luxury hospitality.
Beyond his culinary prowess, he possesses a deep knowledge of wines. He is friendly, well-organized in his kitchen, and a great team player! Fluent in both Greek and English, he ensures seamless communication with the crew and guests alike, enriching their stay and overall sailing experience aboard Ad Astra!
CHIEF STEWARDESS TATYANA
Tatyana, originally from Ukraine and now a resident of Greece for the past 18 years, is a seasoned professional in the maritime domain, driven by a profound passion for the open seas. Her yachting journey commenced as a stewardess and cook, specializing in Charter yachts, Sailing yachts, Catamarans, and Motor Yachts.
With a diverse skill set, Tatyana brings a wealth of experience to the table. Her organizational finesse, team spirit, and unwavering good mood contribute to fostering a positive atmosphere for both the crew and guests on board. Tatyana’s meticulous attention to detail and steadfast work ethic play pivotal roles in ensuring the seamless operation of any vessel under her care.
Tatyana holds a Silver Service Certificate, underscoring her commitment to delivering top-notch service. Multilingual and culturally adept, she communicates fluently in Ukrainian, Russian, Greek, English, and Italian, facilitating effective interactions with a broad range of individuals.
DECKHAND/STEWARDESS CHRISTINA
Christina brings a unique blend of academic prowess and versatile work experience to the deck/stew role aboard Ad Astra. With a degree in oceanography under her belt, her passion for the sea is evident in her choice of occupation and work ethic on board. Since 2016, she’s honed her skills in various roles in the customer service sector such as waitress and barwoman, culminating in her transition to the yachting industry in 2021 as a hostess. She is professional, hardworking, dedicated to her guest’s well-being, and gives meticulous attention to detail. Fluent in Greek and English, with some basic knowledge in French, her overall excellent communication skills enhance her ability to connect with guests from diverse backgrounds, ensuring their experience aboard Ad Astra is nothing short of exceptional.
DECKHAND LOUKAS
Introducing Loukas, a dynamic 29-year-old deckhand set to embark on his journey on Ad Astra 80 this year. Born in 1994, Loukas swiftly transitioned from a base technician/manager role to become a deckhand for day cruises during 2023. His adaptability and eagerness to learn propelled him into various sea-related tasks, including yacht transfers from France to Greece. Despite his relatively recent entry into sailing, Loukas’s profound love for the ocean drives his dedication and reliability in all circumstances.
Loukas’s array of interests, spanning winter skiing, boxing, running, swimming, and reading, mirrors his vibrant and enthusiastic character. Armed with outstanding communication skills and an unwaveringly motivated demeanor, Loukas exudes a sense of serenity and composure when faced with the challenges of navigating the open waters. His multifaceted talents and team spirit, make him an indispensable addition to the Ad Astra team.
Cuisine
-
BREAKFAST
- Mediterranean Frittata
A fluffy frittata made with fresh eggs, sautéed spinach, sun-dried tomatoes, Kalamata olives, and feta cheese. Seasoned with herbs like oregano and thyme - Greek Yogurt Parfait
Creamy Greek yogurt, honey, fresh berries (such as strawberries, blueberries, and raspberries), and crunchy granola. Garnished with a drizzle of honey and a sprig of mint - Mediterranean Shakshuka
A flavorful dish of poached eggs in a rich tomato and bell pepper sauce, seasoned with garlic, paprika, and a touch of chili flakes. Served with crusty bread for dipping. - Avocado Toast
Slices of toasted artisanal bread topped with mashed avocado, seasoned with lemon juice, salt, and red pepper flakes. Garnished with cherry tomatoes, crumbled feta cheese, and a drizzle of extra virgin olive oil - Fresh Fruit Salad with Citrus Mint Dressing
A refreshing salad composed of a variety of seasonal fruits such as watermelon, melon, pineapple, grapes, and citrus segments. Tossed in a light dressing made with fresh mint, honey, and citrus juice
- Mediterranean Frittata
-
LUNCH
DAY 1
- Salad: Caprese Salad with Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil, and Balsamic Glaze
- Starter: Grilled Shrimp Skewers with Mango Salsa
- Main Course: Pan-seared Mediterranean Sea Bass with a Lemon-Herb Butter Sauce, served with Herbed Couscous and Grilled Zucchini
- Dessert: Mixed Berry Parfait with Greek Yogurt and Granola
DAY 2
- Salad: Mediterranean Chickpea Salad with Cherry Tomatoes, Cucumbers, Red Onions, Feta Cheese, and Lemon-Herb Vinaigrette
- Starter: Grilled Calamari with Cherry Tomato Relish
- Main Course: Pan-roasted halibut with Mediterranean Salsa Verde, served with Sautéed Spinach and Herb-Roasted Potatoes
- Dessert: Coconut Panna Cotta with Passionfruit Coulis
DAY 3
- Salad: Quinoa Salad with Roasted Vegetables, Feta Cheese, and Lemon-Tahini Dressing
- Starter: Tuna Tataki with Ponzu Sauce and Pickled Ginger
- Main Course: Grilled Salmon with Fresh Tomato and Olive Tapenade, served with Lemon-Herb Orzo and Grilled Broccolini
- Dessert: Mango Sorbet with Fresh Mint
DAY 4
- Salad: Watermelon Salad with Feta Cheese, Mint, and Lime Vinaigrette
- Starter: Seabream Ceviche with mango, avocado, and cold pea soup
- Main Course: Grilled Black Cod with ink pure, pickled fennel, and lemon aioli
- Dessert: Honey Semifreddo cinnamon ice cream
DAY 5
- Salad: Greek Salad with Tomatoes, Cucumbers, Red Onions, Bell Peppers, Kalamata Olives, and Feta Cheese, dressed with Olive Oil and Red Wine Vinegar
- Starter: Grilled Octopus with Lemon and Olive Oil and black-eyed peas
- Main Course: Pan-Seared Sea Bass with Mediterranean Tomato Sauce, accompanied by Herb-Roasted Potatoes and Grilled Asparagus
- Dessert: Mixed Fruit Platter with Honey-Lime Drizzle
DAY 6
- Salad: Baby green leaves with gorgonzola, grapes almonds, and white lemon dressing
- Starter: Deep-fried avocado with Cassius cream and sweet chilly sauce
- Main course: John Dory with Bouillabaisse sauce and diced vegetables and shells
- Dessert: Yogurt cremeux with raspberry ice cream and mint
DAY 7
- Salad: Strawberry gazpacho with garlic bread and aged balsamic reduction
- Starter: Oysters with lemon pearls and tarama cream
- Main Course: Butternut Squash Risotto with sage and Parmesan cheese, garnished with toasted pine nut
- Dessert: Homemade Lemon Sorbet
-
DINNER
DAY 1
- Salad: Arugula and Prosciutto Salad with Shaved Parmesan and Balsamic Reduction
- Starter: Lobster Bisque with Chive Oil and Garlic Crostini
- Main Course: Beef Tenderloin with Wild Mushroom Ragout, Truffle Mashed Potatoes, and Roasted Brussels Sprouts
DAY 2
- Salad: Baby Spinach Salad with Roasted Beets, Goat Cheese, Pecans, and Balsamic Reduction
- Starter: Seared Foie Gras with Fig Compote and Toasted Brioche
- Main Course: Herb-crusted veal with Red Wine Reduction, Truffle Risotto, and Grilled Asparagus
DAY 3
- Salad: Quinoa Salad with Roasted Vegetables, Feta Cheese, and Lemon-Tahini Dressing
- Starter: Tuna Tataki with Ponzu Sauce and Pickled Ginger
- Main Course: Grilled Salmon with Fresh Tomato and Olive Tapenade, served with Lemon-Herb Orzo and Grilled Broccolini
DAY 4
- Salad: Arugula Salad with Prosciutto-Wrapped Figs, Goat Cheese, and Balsamic Glaze
- Starter: Langoustine tartar with Yuzu, Black Truffle, and Caviar
- Main Course: Herb-crusted Lamb chops with Mint Chimichurri, Potato Gratin, and Roasted Carrots
DAY 5
- Salad: Mixed Greens with Roasted Pear, Blue Cheese, Candied Walnuts, and Champagne Vinaigrette
- Starter: Seared Scallops with Cauliflower Puree and Crispy Pancetta
- Main Course: Filet Mignon with Red Wine Reduction, peanut pure, and sundried cherry tomato
DAY 6
- Salad: White and red cole with carrot, peanut, sweet chilly dressing, crispy confit duck
- Starter: Mix of Maki rolls with crab, salmon, and vegetarian options
- Main course: Teriyaki-glazed salmon with vegetable stir-fry and aged soy sauce
DAY 7
- Salad: Crispy Panzanella Salad with Heirloom Tomatoes, capers and oregano
- Starter: Beef carpaccio with Dijon mustard, pine nuts, and homemade balsamic mayonnaise
- Main course: Paccheri pasta with shredded Pork, Demi glaze, and Bechamel sauce.
-
DESSERT
- Chocolate Fondant with Vanilla Bean Ice Cream and Fresh Berries
- Tiramisu with Espresso Soaked Ladyfingers and Mascarpone Cream
- White Chocolate and Raspberry Mousse with Pistachio Tuile
- Dark Chocolate Mousse with Fresh Berries
- Lemon Tart with Raspberry Coulis and Whipped Cream
- Green Tea Matcha Ice Cream
- Avocado and Dark chocolate mousse with almonds