1-954-271-3005

ONEIDA 2

BUILT/REFIT YEAR 2022
YACHT LENGTH 50.00 Ft
NUMBER OF CABINS 4
NUMBER OF GUESTS 8
TOTAL CREW 3
RATES FROM €15,000
Crew Profile Specifications Sample Menu Rates Calendar

Dimitris Bokolas – Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.

TBA – Chef

TBA – Deckhand


Specifications
Type:
Catamaran
Builder:
Lagoon
Year Built:
2022
Size:
50.00 Ft
Beam:
26.7 Feet
Draft:
4.7 Feet
Guests:
8
Boat Details
Cabins:
4
Double Cabins:
4
Details
A/C:
Full
Engine Details

2x YANMAR 80hp

Fuel Consumption:
15
Locations
Winter Area:
Greece
Summer Area:
Greece
BBQ:
No
Generator:
YES
Voltages:
220V
Internet Access:
Onboard WIFI
Other Toys:

Standup Paddle boards (x2)
SEASCOOTERS (x2)
Water ski for kids
Snorkeling equipment
Tubes – Towable inflatable

BREAKFAST

  • Eggs: boiled, omelet, poached and scrambled
  • Yogurt with granola, honey and berries
  • Sandwich with salmon, cream cheese, avocado, spinach and olive oil
  • Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
  • Cheesecake pancake
  • French toast
  • Greek kagiana with feta cheese and marjoram
  • Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

 

DAY 1

LUNCH

  • Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
  • Lamb lemonade with celery

DINNER

  • Beetroot with xynomyzithra and balsamic vinegar
  • Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

 

DAY 2

LUNCH

  • Greek salad
  • Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

  • Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
  • Ossobuco with mashed potatoes and gremolata

 

DAY 3

LUNCH

  • Manouri breaded with almond fillet and tomato jam
  • Greek moussaka

DINNER

  • Seasonal greens with tomato pulp and fresh oregano
  • Grilled shrimp with parsley and butter sauce

 

DAY 4

LUNCH

  • Gorgonzola salad
  • Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

  • Dakos salad
  • Shrimp pasta

 

DAY 5

LUNCH

  • Fava with octopus
  • “Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

  • Fresh fish ceviche with cucumber, coriander, and citrus
  • “Giouvetsi” octopus

 

DAY 6

LUNCH

  • Bruschetta with whipped cream, dates and Lefka’s salami
  • Greek pastitsio

DINNER

  • Mix salad with pickled Beetroot, carob and balsamic vinaigrette
  • Fried squid

 

DAY 7

LUNCH

  • Mousse tarama with dill oil and black caviar
  • Codfish skordalia

DINNER

  • Tzatziki with xynomyzithra and fennel
  • Fresh tomato with oregano, caper, thyme and coarse salt
  • Stake with potatoes baby (dip chimichurri)

 

DESSERTS

  • Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
  • Blueberry cheesecake
  • Orange pie with ice cream
  • Mousse chocolate with bourbon
  • Mousse yogurt with kumquat marmalade
  • Ekmek

No rates details available.


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


Available:
Hold/Option:
Booked:
Unavailable:

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