HIGH JINKS II
HIGH JINKS II
Chef: Isaak Athanasiadis
Isaak was born in 1983 on the beautiful island of Crete.
He began his career in 2010 when he started to work in several hotels in Crete until 2014 when he upgraded himself as a sous chef in a Family Center, in Isla Party restaurant, and many more.
In 2017, he became a chef and he worked in several elegant restaurants in Crete, such as Ntore Gastronomy & Symposia.
During these years he gained many skills such as organizational skills, adapting to different circumstances, and many others.
He holds daily skippers’ diploma, pool lifeguard certificate, seaman’s book, and powerboat diploma.
He is a nonsmoker and he speaks very good English.
Deckhand/ Steward: Giannis Stamatakis
Specifications
| Type | Catamaran |
|---|---|
| Builder | Fountaine-Pajot |
| Year Built | 2013 |
| Size | 58.00 Ft |
| Beam | 29.2 Feet |
| Draft | 7.9 Feet |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | 5 |
| Electric Heads: | 5 |
Pick Up Locations
| Pref. Pick-up: | Athens |
| Other Pick-up: | upon request |
Details
| Refit: | 2017 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 x Volvo 110 hp 1 X ONAN Wind Generator | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 7 |
| Max Speed: | 8 US Gall/Hr |
Locations
| Winter Area: | Greece |
| Summer Area: | Greece |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WIFI 10 GB for free |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 12/220 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | outer deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | T/T ZODIAC 4.10 |
| Dinghy hp: | 50 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | 2 |
| Water Skis Kids: | 1 |
| Jet Skis: | No |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | 10 |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Aft - Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Breakfast
Varieties of Greek pies and other pastry creations, sweet or sour
Eggs cooked in all forms
Fresh bread, toasted croissants, Greek local jams tahini, local honey, yogurt
Fresh fruits,
All types of coffees, juices, smoothies, and tea's
DAY 1
Lunch
Lentils salad with avocado, ginger and lime
Beetroot mousse with carob rusk
Sea bream with boiled veggies and lemon sauce
Dinner
Green salad with shrimps, mango, basil, and vinegret
Fried graviera cheese with apricot chutney
Stuffed squid with leek and rice
DAY 2
Lunch
Lettuce salad with fresh onions and dill
"Biougournti" spicy feta and tomato appetizer
Roasted baby lamb with potatoes and rosemary
Dinner
Arugula salad with sun-dried tomatoes, walnuts, parmesan, and balsamic vinegar
Mushroom risotto with parmesan, white truffle, and thyme
DAY 3
Lunch
Mixed greens with grilled manouri cheese roasted sesame and grape syrup
Tzatziki
Chicken legs with okra, potatoes, and wine sauce
Dinner
Quinoa salad with cucumber, pepper, and sweet chili
Lasagna with spinach and feta cheese
DAY 4
Lunch
Potato salad with mayo-yogurt and crispy bacon
Smoked eggplant mousse
Slow-cooked pork belly with black beer and celery root puree
Dinner
Beetroot and arugula salad with carob sauce
Feta warped in fyllo pastry with sesame and honey
"Briam" traditional dish with roasted veggies
DAY 5
Lunch
"Dakos" barley rusk with tomato and feta
Meats balls with coriander flavored yogurt
Stuffed vegetables with rice veggies and herbs
Dinner
Coleslaw salad with red peppers and Greek yogurt
"Giouvetsi" gratin slow-cooked beef in tomato sauce with orzo
DAY 6
Lunch
Boiled greens and baby zucchini
Traditional spinach rice
White grouper oven cooked with baby potatoes, garlic and oregano, and "tarama" mousse
Dinner
Finocchio and orange salad with fried capers
Tuna tartare with pickled cucumber, chili flakes, and avocado
Octopus with fava bean puree and caramelized onions
DAY 7
Lunch
Garlic bread
Eggplant rolls in sweet and sour balsamic glaze
Pasta with zucchini flowers, feta, spearmint, and basil
Dinner
Greek salad
Santorini's fried tomato balls
"Mousaka" roasted eggplants and potatoes with minced meat and bechamel sauce
DESSERTS
"Halva" semolina dessert with honey cinnamon and orange zest,
Lemon tart,
"Ekmek kantaifi" with cream and whipped cream,
Black and white chocolate tart with hazelnut praline,
Apple crumble with sweet yogurt cream,
Cheesecake,
Millefeuille with caramelized fyllo pastry, patisserie cream and vanilla ice cream,
Rice pudding with vanilla and Chios mastiha,
Brownies with caramelized almonds.
No rates details available.
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