SELENE

SELENE

BUILT/REFITYEAR 2019
YACHTLENGTH 62.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 3
RATESFROM €22,500

Captain: Theodore Giannisis
Captain Theo was born in 1974 in Greece on beautiful Andros Island. At a very young age, he joined the Nautical Club of Andros and started sailing with Optimists, 420s, and Lasers- soon progressing to offshore sailing yachts.

Theo began his sailing career in 2005 as the first mate on the gaff-rigged schooner, S/Y AELLO. He went on to complete his RYA/ MCA Yacht Master Offshore with commercial endorsement, STCW 95 Safety, and his Greek Powerboat License. He is continually working to improve his knowledge and skills of sailing and the technical and mechanical aspects of yachting.

Over the years, he has sailed many miles, sharing experiences with his guests and providing them with first-class service. Theo is a 100% sailor and is a wonderful entertainer. He welcomes guests as family and loves to have them experience life in Greece on the sea.

When he is not on the water, he is in it- he has his Padi Open Sea diver certifications. As well, he loves spending time with his family, hiking, music, and enjoying the incredible nature found in Greece.

Languages: Greek and English


Chef TBA

Deckhand/ Steward: Giorgos Kourtoglou
Giorgios has worked for the past five years as deckhand and skipper in different catamarans and monohulls. He was born in 1985 and lives on the island of Aegina. He is very responsible, organized, and is used to work under high pressure and he is looking forward to welcoming his guests on Selene. He is flexible, adaptable, and an excellent team player. He speaks Greek and English and loves to fish, scuba dive, and travel.



Specifications

Type Catamaran
BuilderLagoon
Year Built2015
Size62.00 Ft
Beam33 Feet
Draft7.4 Feet
Guests8

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: -
Electric Heads: 4

Pick Up Locations

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

Details

Refit: 2019
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Engines: 2 x 150 HP Generator 1: 19 KW Generator 2: 10KW (silent)
Fuel Consumption: 40
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: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: 180L/hour
Special Diets: Inq
Kosher: No
BBQ: -
# Dine In: -
Minimum Age: -
Generator: 19 kw
Inverter: 5000 w
Voltages: 220
Water Maker: 180L/hour
Water Cap: 4/240L
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Inflatable 4.5m
Dinghy hp: 50
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
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

 

Eggs at your preference: fried, scrambled, poached, boiled, strapatsada(scrambled egg with tomato sauce and feta)

Fruit platter or fruit salad in syrup

Cake at your preference: vanilla, chocolate, orange, carrot, apple

creps, pancakes, croissants, tost

Variety off cheese

Variety of cold: cutts, sausages, bacon

Coffee: espresso, filter, Greek, Nescafe

Tea, wild herbs

Juice at your preference: orange, vegetables or other fruits

Daily yogurt: milk, butter, almond milk

Variety of cereal: nuts, dry fruits

honey, marmalade, peanut butter

Greek pies at your preference: bougatsa,

 mushrooms sautéed, cherry tomatoes, cucumber

pickled fish, smoked salmon

beans

Variety of fresh bread

 

 

 

Monday

 

Lunch:

 

Shrimps saganaki with tomato sauce and feta

Mixed salad with grilled avocado cherry tomatoes, cucumber, radish and white balsamic dressing

Grouper fillet with boiled leafy greens and lemon dressing

Pavlova with lemon cream and berries

 

Dinner:

 

Feta rolls with kantaifi honey and pistachio

Greek salad with mizithra cheese and croutons

Ribeye steak with baby potatoes and chimichurri sauce

Pane cotta with espresso and caramel sauce

 

 

Tuesday

 

Lunch:

 

Octopus confit with fava mouse and caramelized onions

Green salad with smoked fish, pickled onion, deal, radish and lemon dressing

Linguini with lobster bisque sauce, herbs and cherry tomatoes

Chocolate soufflé with milk cream

 

Dinner:

 

Mixed mushrooms bruschetta, herbs, goat creamy cheese, rucola and truffle oil

Mixed green salad with orange dressing fried haloumi cheese, walnuts and croutons

Lamb ribs with herbs and grilled vegetables

Chocolate pie with strawberries and whip cream

 

 

Wednesday

 

Lunch:

 

Dolmadakia with wine leafs and yogurt sauce with mint

Fatou's salad : mixed vegetables, crispy Arabic pie, chickpeas and lemon dressing

Hunkar: beef stew in tomato sauce with eggplant puree

Variety of Turkish desserts

 

Dinner:

 

Fried smoked cheese with nuts crust and fig marmalade

Greek style sizar salad with sigklino from mani, graviera cheese and croutons

Chicken skewers with couscous parsley salad and lemon dressing

Tiramisu

 

 

 

Thursday

  

Lunch:

 

Squid sauteed with pesto sauce ruccola, grilled zucchini and fennel

Fried cod with tempura beetroot tartar and aioli sauce

Lime tart with marinque

 

Dinner:

 

Smoked eggplant salad with crispy Arabic pies and pomegranate

Green salad with rucolla, baby spinach, sundried tomatoes, sweet balsamic dressing and graviera flakes

Rooster pastitsada with traditional Greek pasta and anthotyro cheese

Οrange-pie with mastiha ice cream

 

 

Friday

 

 

Lunch:

 

Gaspatzo tomato soup with basil oil

fried zucchini chips with avocado mouse

Beef soffritto with puree and thyme

Walnuts pie with vanilla ice cream and chocolate syrup

 

Dinner:

 

Black risotto with cuttlefish and lemon zest

Nisouaz salad with baby potatoes, cherry tomatoes, beans, egg, lettuce and fresh tuna

Salmon fillet grilled with quinoa salad, avocado mouse and orange dressing

Lemon cheesecake with syrup sour cherry

 

 

Saturday

 

 

Lunch:

 

Orzo risotto with shrimps, saffron and ouzo

Roasted beetroot salad with grapefruit fillets, baby spinach, walnuts, petimezi and olive oil

Tuna fillet grilled with marinated bell pepper salad and asparagus

Ravani with mango sorbet

 

Dinner:

 

Meatballs with chili tomato sauce and feta gratinee

Stuffed vegetables with rice

Orange pie

 

 

Sunday

 

Lunch:

 

Crispy zucchini balls with yogurt and mint sauce

Cretan dakos salad with mizithra cheese caper and olives

Musaka with beef ragu , eggplant , potatoes and bechamel sauce

Loukoumades with ganache sauce or honey with walnuts

 

Dinner:

 

Mussels in white wine sauce herbs and feta

Crispy shrimps wrapped with kantaifi, mixed green salad, red pepper and mango dressing

Grilled swordfish fillet with warm spinach salad and smoked olive dressing

Tart with strawberries

 

 

 

Snacks

 

Club sandwich with French fries

Canapes

Toast

Sandwiches

Pizza

Burgers

 

Vegan, Gluten-free and Special kids menu is available.
All the ingredients are the best quality in the local market and Delicatessen shops carefully chosen by the chef

Ethnic cuisines available at your request

Barbeque available

No rates details available.


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


Available:
Hold/Option:
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