GRAYONE
GRAYONE
Chef: Nikos Dosis
Nikos was born and raised in a small city in Greece called Ioannina. In 2012 he moved to Athens to study Culinary Arts. He is an experienced and highly skilled chef with a passion for creating delicious and beautiful dishes. He has worked in a variety of high-end hotels and restaurants and has already tried his sea legs for one summer in 2021. He is excited to enter again the world of yachting! Nikos is eager to learn and adapt to the unique challenges and opportunities that come with working on yachts and in a close team. He enjoys cooking traditional Greek dishes as well as to combine tradition with other tastes from around the world! Nikos speaks Greek, English and little French.
Chief Stewardess: Kirsty Ravell
Kirsty was born in 1993 in South Africa. She is an experienced crew member who has worked as a stewardess/cook onboard a privately owned 70ft Power Catamaran for one year (summer and winter) in the Mediterranean. During her time on board, she has gained confidence in a range of duties. Prior to joining the yachting industry, Kirsty worked as a coach/trainer at an e-commerce company, providing her with immense experience in management and quality control duties. She also has experience in the hospitality industry as a front-of-house hostess. Having worked from a young age, Kirsty has developed strong life skills and learned how to thrive in any kind of situation. She has always had a very optimistic approach to life and has had many opportunities to expand her work ethic and relationship-building skills within the companies and yachts she has worked for. Kirsty believes that she can bring these skills to a crew and be a valuable team member on board to take the best care of their guests! She speaks English and Spanish.
Stewardess: Elizabeth Ravell
Elizabeth was born in 1996 in South Africa and currently resides in Palma, Spain. She has experience with a variety of yachting duties, including interior works, washdowns, line work, and tender driving, from her time as a personal trainer, deckhand, and stewardess. In addition to her maritime experience, Elizabeth has over three years of hospitality experience, which has given her the ability to pay attention to the smallest of details. She has a substantial interest in fitness, health, and nutrition, and she is a certified fitness instructor with knowledge and experience in the fitness industry. In addition, Elizabeth possesses a degree in Human Resource Management, which has equipped her with the ability to comprehend transparent communication, team dynamics, and dedication to the welfare of colleagues. Elizabeth is a team member, inventive thinker, enthusiastic, and diligent worker who will contribute 100% to the success of the crew on board Grayone. She speaks English and Spanish.
Deckhand: Jhonny Barreto
Jhonny was born in Spain. He has graduated from Polytechnical University of Catalunya. He has been working 29 years in teams of different nationalities. He has managed his nautical career and nautical job simultaneously. He is highly motivated, disciplined and with great attitude to achieve personal and professional objectives. Johnny is very active person, he likes running, mountain bike and snorkelling.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Sunreef Yachts |
| Year Built | 2020 |
| Size | 80.00 Ft |
| Beam | 37.10 Feet |
| Draft | 13.4 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
Pick Up Locations
| Pref. Pick-up: | ATHENS |
| Other Pick-up: | - |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2x John Deere 280HP - Diesel Normal cruise 80 L/Hrs Fast Cruise 100 L/Hrs 2x Onan 18KW, automatic parallel running | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 8 |
| Max Speed: | 11 US Gall/Hr |
Locations
| Winter Area: | - |
| Summer Area: | Greece |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Raymarine VHF and handheld Radio |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| 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: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | Castoldi 16ft jet |
| Dinghy hp: | 110 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | 1 |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | No |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Stern Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 1 |
All breakfasts include
A Selection of fresh baked or sourced pastries, pancakes, butter croissants or cheese pie
Fresh local and in-season fruit platter
Variety of yogurts and Variety of yogurts and various superfoods
Cheese platter
Fresh squeezed juice and Daily smoothie on request
Plus 1 hot selection per day
Cooked Breakfast Bacon, fresh herb baked mushrooms and tomatoes, Eggs (Fried, Scrambled, Poached, Frittata etc.)
** All Lunches and Dinners are accompanied by fresh baked bread
Variety of healthy snacks, fresh & light canapés available on request
DAY 1
Lunch
Octopus carpaccio & capers, topped with arugula, black peppered, red tobiko, and orange zest, dressed with basil oil
Fresh sea bream, wild greens & Mediterranean salads
Macaroni from French meringue with yogurt ice cream in a basil syrup, blueberries & strawberry foam
Dinner
Mushroom soup with black truffle, kadaifi nest & poached egg
Duck with celery root puree, potato crusts & orange sauce
Creme brulee with salted caramel ice cream
DAY 2
Lunch
Shrimp with breadcrumbs & coconut crumbs, coconut vinaigrette, baby spinach, beetroot hair & orange oil
Salmon teriyaki with sesame, carrot puree, baby carrot & baby broccoli
Lemon tart with blueberries, strawberries, and grilled meringue
Dinner
Prosciutto di Parma, roast squash, Fontina with micro green & pumpkin seeds
Ossobuco with sweet potato puree, crispy beetroot, hazelnuts, balsamic & its bone sauce
Panna cotta with yogurt & espresso granita
DAY 3
Lunch
Scallops in pureed peas, beetroot sprouts, pea sprouts & caviar
Sea bass with fava, pickled onion, asparagus, radish, baby spinach & lemon sauce
Kataifi with mastic, lime & pistachio ice cream
Dinner
Superfood salad with quinoa, figs, goji berry, cucumber, radishes, orange vinaigrette & tapioca
Rib-Eye A5 wagyu with Peruvian blue potato puree, shiitake mushrooms, white truffle, roasted shallots & teriyaki sauce
Banoffee with dark chocolate & dulce de leche
DAY 4
Lunch
Deconstructed spinach pie with herb puree and feta cream
Orzo with crayfish & basil oil
Cheesecake topped with vanilla leaf & pistachio cream
Dinner
Koika squid marinated in Japanese style, taramas, lime zest, coriander & micro green
Octopus with green fava beans, carrot puree, baby carrots, basil oil & its boiling sauce
Kataifi with mastic, lime & pistachio ice cream
DAY 5
Lunch
Olive pot, soil & olive tree, made of olives with green vegetables marinated in balsamic vinaigrette
Tuna tartar, sesame oil, soy sauce, sesame seeds, pickled shiitake mushrooms & radishes, flavored with coriander oil
Handmade berry sorbet on a crumbled cookie & dried fruit
Dinner
Greek salad with tomato confit, blanched tomatoes, cucumber, feta cheese, olive paste, pickled onion, roasted peppers, capers, fresh oregano, marinated in olive oil & vinegar
Fresh grilled grouper with asparagus, broccoli, celery, fennel and lemon saffron sauce
Orange pie with montée ganache & sweet orange hairs
DAY 6
Lunch
Salad with avocado mozzarella, cherry tomatoes, fresh basil, valerian stalks in balsamic
di modena vinaigrette
Spaghetti carbonara with guanciale, parmesan reggiano and black pepper
Tiramisu
Dinner
Sea bass ceviche with tiger's milk, green apple, coriander, lime zest & caviar
Variety maki rolls and nigiri with tuna, salmon and shrimp
Trilogy of chocolates with brownies, namelaka and ice cream
DAY 7
Lunch
Tuna carpaccio with ponzu sauce, pickled shimeji mushroom, white truffle flakes, truffle and basil oil
French cut lamb, sweet potato fontan, celeriac puree and red wine sauce
Ekmek kadaifi with fresh vanilla cream and fresh fruit
Dinner
Salads with lettuce hearts, quail eggs, radish pickles and shiitake mushrooms, nori, smoked salt, Ikura caviar, dressing with sea urchin mayonnaise
Black cod with sweet miso, smoked eggplant and steamed rice
Profiteroles craquelin, vanilla ice cream, chocolate ganache and pistachio
No rates details available.
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