KEPI

KEPI

BUILT/REFITYEAR 2016
YACHTLENGTH 52.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 2
RATESFROM €12,300

CAPTAIN VASILIS DIAMANTIS

Vasilis Diamantis was born and raised in Aigio, a small coastal town by the Corinthian golf. He has been sailing since his early years as a triangle racer. His love for action and nature also lead him to become a snowboard and rafting instructor and guide. He is a charismatic skipper with a great knowledge of the secrets that Greek seas hold, like detecting secluded beaches all around Greece. If you are lucky to have him as your captain you will immediately realize that he can become a trustful and beloved friend, satisfying your all your requests. Vasilis holds the Yachtmaster Offshore and STCW certificates and combined with his experience, you know you are in safe hands. Vasilis is also a volunteer for the Hellenic Red Cross and Civil Protection Authority due to his training and abilities.



COOK/STEWARDESS ELENA MALTEZOU

YEAR OF BIRTH: 1989
NATIONALITY: Greek
NON SMOKER
Elena is a certified mechanical engineer and worked for two years at the National Water Company.
At the same time, she was working in the beginning as a waitress at cafés and cocktail bars and later as assistant cook at restaurants.
Her work experience includes also child supervision at playgrounds which was a personal choice due to her love for children.
For the last three years she has been working as hotel and inventory manager at Multihull Yachting Greece in parallel to her cooking duties at Sazerac Bar Restaurant.
She was born in 1989, speaks English and has been dancing classic and modern ballet since the age of 3. She loves travelling and cooking so she will surprise guests with amazing Greek and National dishes. She adjusts her cooking to clients’ nutritional needs and preferences.





Specifications

Type Catamaran
BuilderLagoon
Year Built2014
Size52.00 Ft
Beam29 Feet
Draft4 Feet
Guests10

Boat Details

Cabins: 5
Queen: 3
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: Lavrion / Aegean Sea
Other Pick-up: Cyclades (Mykonos, Paros, Sant

Details

Refit: 2016
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Yanmar 2 x 75HP Generator 17.5 Kva
Fuel Consumption: 20
Cruising Speed: 9 KN
Max Speed: -

Locations

Winter Area: Greece
Summer Area: Greece

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Electronic equipment: Fusion Radio - USB player with saloon and cockpit speakers, TV led 32", DVD player, wifi connection, tablet 10", printer/scanner. Satellite phone.
# of Videos: -
# DVDs/Movies: Library
# CD's: + itunes
Camcorder: No
Books: + ipad
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: n/a
Generator: 17.5 KW
Inverter: Yes
Voltages: 220v and 110v
Water Maker: -
Water Cap: -
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Many
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: Custom
Dinghy hp: 50
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 10
Tube: 10
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: 2
Swim Platform: Yes 2 at stern
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Big Game Rods
Rods: 2

Cleo’s Mediterranean Menu 2014

  

Breakfast 

-        Coffee, tea, fresh fruit juice

-        Greek yoghurt with cereals and honey

-        Fresh fruit platter

-        Croissant, pain chocolate, cakes

-        Baguette, French toast, wholegrain bread

-        Assortment of cheese

-        Eggs prepared to your likings

-        Home-made frittata

Tapas & Starters

-        Avocado crayfish cocktail

-        Broccoli shot

-        Carpaccio of figs with feta cheese, pine nuts and basil

-        Cretan rusk with juicy tomatoes, feta, onion rings and olive oil

-        Dip of tomato & goat cheese

-        Duo of guacamole and tomato dip with crispy pita bread

-        Eggplant grilled, filled with feta and chili peppers

-        Fresh tuna tartar

-        Garlic bread with tomato salsa

-        Grilled Haloumi drizzled with lemon juice

-        Grilled shrimp with tarragon & lime dip

-        Grilled zucchini sticks wrapped in prosciutto

-        Hummus dip

-        Melted Camembert dip with oregano bread

-        Mini melon-Serrano bites

-        Mini tortilla-pizza

-        Mushrooms in the oven filled with prosciutto-cheese mix

-        Original yellow split pea puree (fava) with red onion and lemon

-        Red peppers filled with feta in the oven

-        Saganaki (grilled cheese)

-        Salmon mousse

-        Small toast with salmon and goat cheese

-        Shots of gazpacho soup on ice

-        Spanakopita (spinach pie)

-        Taramosalata home made

-        Zucchini keftedes with traditional soft    cheese and mint sauce

Lunch

-        Bouillabaisse with rouille and ciabatta

-        Caesar salad with chicken, crispy bacon, parmesan and garlic bread

-        Calamari salad on a bed of lettuce

-        Chicken gyros with cucumber salsa and tzatziki

-        Club Sandwiches and wraps “terre et mer” with green salad

-        Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream

-        Fish burgers with salsa Verde and a summer salad

-        Greek salad with caper leaves and pita bread

-        Lamb souvlaki wraps with lettuce and tzatziki

-        Linguine “frutti di mare”

-        Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce

-        Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce

-        Salad Niçoise with fresh tuna on the grill

-        Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing

-        Shrimps in spicy green curry with jasmine rice

-        Spaghetti Carbonara with Parmesan

-        Tagliatelle with smoked salmon, white wine sauce topped with fresh dill

-        Thai beef salad with mint, cilantro, lime & brown sugar dressing

-     Beetroot tartare with smoked cod and apple

Dinner

-        Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes

-        Cleo’s favorite Lasagna with 5 vegetables

-        Codfish with mustard-soy sauce and grilled tomatoes

-        Codfish with white wine sauce, fresh spinach, baked potatoes

-        Daurade in the oven with fresh ratatouille and basmati rice

-        Escalope Milanese with pasta

-        Fresh catch of the day on the grill with rocket, tomato and green asparagus

-        Grilled local fish with fresh horta

-        Lamb chops on BBQ with tomato salad and grilled vegetables

-        Mixed grill with salad of lentils, feta, olive oil and fresh herbs

-        Steak on BBQ with potato-chorizo cupcakes and grilled vegetables

-        Ossobuco with linguine and gremolata

-        Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella

-        Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes

-        Red mullet with mashed pesto-potatoes and zucchini spaghetti

-        Rooster in the oven with tomatoes, olives, lemon and soy sauce

Dessert

-        Apple cinnamon pie with grilled almonds

-        Apple crumble with Metaxa and speculoos

-        Baklava muffins

-        Café Glacé

-        Carpaccio of pineapple with Cointreau and fresh mint

-        Champagne mousse with fresh strawberries

-        Cheese platter with fig chutney, dried fruits and assortment of bread

-        Crème Brûlée

-        Dark chocolate mousse topped with white chocolate flakes

-        Flan caramel

-        Mascarpone with strawberries marinated in balsamic & vanilla

-        Millefeuil

 

 

No rates details available.


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


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Hold/Option:
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