SEA ENERGY V

SEA ENERGY V

BUILT/REFITYEAR 2017
YACHTLENGTH 50.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 3
RATESFROM €14,000

Captain: Isidoros Evangelistas
Isidoros is an experienced captain with 30 years of customer service in the Greek tourism industry in his pocket. In 1995 he started working as a day trip skipper doing small excursions in the Cyclades and he slowly worked his way up in the yachting industry. He could gain extensive experience over the years, getting to know the Greek waters, weather, and routes like the back of his hand! Always pleasing his guests, he finds the most beautiful spots to relax, swim, and doing water sports. He is very active, social, open-minded, and responsible. He speaks Greek, Italian, and English and has a basic knowledge of Spanish and French.

Chef: Giorgos Georgakopoulos
Giorgos was born in 1995 in Piraeus. He joined the culinary school in 2014. After his graduation, he has worked as a chef and sous-chef in different hotels, being responsible for preparing all-day menus as well as for the provision and supply management. One summer he has worked on the island of Antiparos where he got the idea of trying his luck in the yachting industry. He is young and excited to be part of a unique experience as a chef onboard a catamaran cruising Greek waters. He is reliable, creative, adaptable, and hard-working in his job and speaks Greek and English.

Deckhand: Nikos Sevastis
Nikos has been working for several years as a deckhand on catamarans. He has a wonderful disposition and is always with a smile. He makes sure that the yacht is in top condition, his guests always with a full glass, and to make any arrangements they need. Nikos speaks fluent English and is very communicative.












Specifications

Type Catamaran
BuilderFountaine-Pajot
Year Built2017
Size50.00 Ft
Beam26.3 Feet
Draft4.1 Feet
Guests10

Boat Details

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

Pick Up Locations

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

Details

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

Engine Details

Volvo D2 75 HP
Fuel Consumption: 30
Cruising Speed: 8
Max Speed: 9 US Gall/Hr

Locations

Winter Area: Greece
Summer Area: Greece

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: 180L/h 50H
Special Diets: Inq
Kosher: No
BBQ: No
# Dine In: -
Minimum Age: -
Generator: -
Inverter: 2000W Inverter/charger / 220V
Voltages: 220
Water Maker: 180L/h 50H
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: T/T Highfield 380 Deluxe Yamaha
Dinghy hp: 40
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: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -

Breakfast

Fresh juices from seasonal fruits, rich and flavorful smoothies, all shorts of egg styles and dishes, avocado smash, big variety of fresh-baked cakes and muffins, handmade jams and pies, milk and cereal, Greek yogurt, pancakes and crepes, fruits.

 

Day 1

Lunch

Fresh crunchy green salad with strips of zucchini and carrots with a vibrant honey and lemon dressing.

Fried cheese coated with almonds and served with a red pepper jam.

Local pork neck cooked in beer and honey with oregano and rice.

Dinner

Spicy rocket with parmesan and sundried tomatoes, dressed with balsamic vinegar.

Octopus cooked in red wine molasse and herbs served with fava and prosciutto chips.

 

Day 2

Lunch

The iconic Greek salad, cucumbers, tomatoes, local olives, and capers, topped with feta cheese.

Fried okra with a Greek salsa style veggie.

Traditional mousaka.

Dinner

Watermelon salad with green tea, cucumber sorbet.

Kadaifi filo and cream cheese rolls with strawberry sauce.

Homemade mushroom ravioli with black truffle.

 

 

Day 3

Lunch

Green salad with yogurt dressing and peach.

Fish raw salad with grilled bread.

Orzo with shrimps and tomato sauce.

 Dinner

Burrata cheese with marinated beetroot and nuts.

Sautéed mushrooms with balsam vinegar and local oregano.

Fish balls cooked in fish broth and served with egg-lemon sauce.

 

Day 4

Lunch

Mellon and feta cheese salad

Roasted potatoes.

Stuffed vegetables with rice, vegetables, and lots of fresh herbs.

Dinner

Mexican night!

Fresh made tacos, seafood, and meat.

Homemade salsa Roja and nachos.

 

Day 5

Lunch

Lentil salad with carrots, fresh herbs, and orange.

Peas and bacon tart.

Veal stew slow-cooked in tomato sauce with rice.

Dinner

Green salad with oranges graviera cheese and cured meat.

Red mullet ceviche.

Sauteed seabass with zucchini puree.

 

Day 6

Lunch

Cucumber and dill lemony green salad.

Roasted baby potatoes with a mustard sauce.

Slow-cooked lamb leg with rosemary and white wine.

Dinner

Italian night with risotto and handmade pizza.

Day 7

Lunch

Handmade naan bread served with hummus.

Chicken thighs roasted with coconut milk and curry.

Dinner

Baby spinach salad with figs and lime dressing.

Spicy shrimps with avocado and kadaifi filo.

Pasta with soft octopus cooked in red wine and tomato sauce

 

Desserts

Walnut pie, pavlova, lemon tart, vanilla cake with ice cream, brownies with caramel, rice pudding, profiterole, milfeuge, chocolate and coconut mousse, apple pie, Greek traditional pastries, black forest cake, banana and caramel tart, cheesecake, burned cheesecake, soufflé,

No rates details available.


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


Available:
Hold/Option:
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