BOOM

BOOM

BUILT/REFITYEAR 2018
YACHTLENGTH 55.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 3
RATESFROM €15,500

Captain Adam Apostolopoulos


Chef Dionisis Michailovits

Dionisis is amazing both in culinary skills and personality. He has worked several years abroad (France and England) and now has expanded his horizons into the deep blue sea. His meat and seafood dishes are savored by many guests. He is a master of "smoothies"! He has a calm disposition and he is always there to share his recipes. He is great with children.

Deckhand: Stefanos Drampoukakis
Stefanos is 21 years old and is from the beautiful town of Chania on the island of Crete. With a love of the sea, he started sailing and holds certification in both commercial pleasure craft and sailing yachts. His technical and electrical knowledge along with boat systems and equipment are perfect for the yachting world.

Now living in Piraeus, he enjoys working out, walking, and spending time with friends. In joining the crew of Boom, he’s looking forward to welcoming guests and offering them the best possible charter experience!

Languages: Greek and English (fluent)







Specifications

Type Catamaran
BuilderLagoon
Year Built2018
Size55.00 Ft
Beam9.45 Metres
Draft1.50 Metres
Guests10

Boat Details

Cabins: 5
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: 5
Electric Heads: -

Pick Up Locations

Pref. Pick-up: Athens
Other Pick-up: -

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 110HP Yanmar 4JH4 - 110
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 10 US Gall/Hr

Locations

Winter Area: -
Summer Area: -

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: YES
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: ONAN GENSET 17.5kVA 220V/50Hz
Inverter: YES
Voltages: -
Water Maker: YES
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: HIGHFIELD Delux 4.6m
Dinghy hp: 60HP
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: 1
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: YES
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -

Breakfast

Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies

1st Day
Lunch
Beetroot salad with capers and orange vinaigrette                                                                                                        Eggplants stuffed with onions and garlic                                                                                                                          Chicken drumsticks with Jasmine rice

Dinner
Spinach salad with radish and mustard vinaigrette                                                                                                        Zucchini and carrots sauté with cumin seeds                                                                                                                    Swordfish with green olives sauce and linguini

2nd Day
Lunch
Black eyed peas salad with peppers and lemon vinaigrette                                                                                              Tzatziki                                                                                                                                                                             Half lamb with Greek herbs and roasted potatoes

Dinner
Greek salad                                                                                                                                                                        Traditional Greek crunchy cornmeal pie with fresh greens and herbs                                                                              Shrimps with smoked paprika sauce

3rd Day
Lunch
Mushroom and corn salad with dry figs                               
Chickpeas baked in the oven with rosemary                                                                                         
Chicken livers glazed with balsamic vinegar

Dinner
Fennel salad with red onions and ginger vinaigrette                                                                         
Jacket sweet potatoes                                                                                                                                                      Fresh fish from local fishermen with thyme and lime

4th Day
Lunch
Lentils salad with cherry tomatoes and smoked cheese                                                               
Orzo with pumpkin                                                                                                                           
Calamari sauté with aioli sauce

Dinner
Lettuce salad with celery and tahini vinaigrette                                                                           
Couscous with veggies                                                                                                                             
Greek traditional meatballs with tomato sauce (soutzoukakia)

5th Day
Lunch

Rocket salad with nectarine and Talagani grilled cheese                                                                                
Buckwheat with fresh onions and anchovy                                                                                                
Cod en papillote with green beans

Dinner
Quinoa salad with avocados and gherkins                                                                                          
Feta cheese pie with spearmint (Tiropita)                                                                                           
Osso bucco with tomato sauce and basil leaves

6th Day

Lunch
Potato salad with estragon and cashew nuts                                                                                    
Smoked eggplant puree                                                                                                                    
Salt crusted sea bass with coriander seeds

Dinner
Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese                                      
Green peas a la Francaise                                                                                                                    
Chicken filet with pumpkin seed oil                                                                                                                                                                                        
7th Day
Lunch

Greek cabbage salad (Politiki)                                                                                                               
Fried Gnocchi                                                                                                                                              
Mousaka with eggplants, potatoes and minced beef

Dinner
Greek (Cretan) Dakos-salad                                                                                                                     
Chickpea fritters                                                                                                                                 
Tuna skewers with guacamole                                                                                                          

Desserts
Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts

*If you have a food allergy or a special dietary requirement please inform the Chef                   
*All kinds of Greek traditional plates can be cooked                                                                                                        *Fresh fish from local fishermen depends on the weather and the catch  

 

 

No rates details available.


(15 December -30 April)
(1 May - 14 December)


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.