1-954-271-3005

VALIUM52

BUILT/REFIT YEAR 2019
YACHT LENGTH 52.00 Ft
NUMBER OF CABINS 5
NUMBER OF GUESTS 10
TOTAL CREW 3
RATES FROM €18,500
Crew Profile Specifications Sample Menu Rates Calendar

Captain – Grigoris Stronis

Grigoris was born in 1997 in Athens and moved straight away in Santorini where his passion for the sea grew within him. He found himself closer to the sea day by day, enjoying watersports and swimming. His family has a background of hospitality as both his parents have worked as tour operators all over Greece. From the age of 18 onwards, when he attained his National Offshore Sailing Diploma, he has covered more and more miles in daily and weekly cruises in Greece as well as many yacht transfers in the Atlantic Ocean and the Mediterranean Sea.
He has also worked as a base technician, covering up the winter maintenance of an abundance of yachts.

Grigoris is a very friendly, professional captain that will make sure the guests of Valium 52 feel like their home on board.

Chef – Nina Dania
Nina was born in 1998, in Patras, Greece. She grew up in a suburb, by the sea, and she has been by the sea since. At the
age of seven, she started taking sailing courses, and soon enough, sailing had won her heart. After ten years of racing sailing, the
time came to put the sea aside for a while, and study to enter university.
In 2017, she entered the “Special Needs Education” in the Department of Educational and Social Policy, in Pa.Mak. University,
Greece, but not much time passed, and the sea started calling her back.
When she realized that living on the sea is possible, she decided to pause her studies and return to her natural environment,
and since then, she has been spending most of her time on boats.
Working as a hostess on sailing yachts is something that came natural. Her passion for cooking, but also for hosting people,
combined with her nautical knowledge gave her the ability to evolve quickly in the profession. By now, having already four years of
experience, many nautical miles, both inshore and offshore, and with a cooking passion that constantly grows, she knows where her
place- to be is, and she is giving the best of herself in all aspects of her job and life onboard.

Stewardess/Deckhand – Natalia Panariellou
Natalia was born in 1992 in Athens. As soon as you meet her, you know that she is a very motivated person with a very positive and optimistic attitude. She will make sure that all guests on board are experiencing the highest quality-hospitality, with her strong willingness and her strong work ethic along with her background in managing clients requests in the competitive and fast-paced environment of luxury fashion.
Through communication, teamwork and organization, Natalia is ready to give the best service to her guests having amazing vacations!




Specifications
Type:
Catamaran
Builder:
Lagoon
Year Built:
2019
Size:
52.00 Ft
Beam:
28.3 Feet
Draft:
4.11 Feet
Guests:
10
Boat Details
Cabins:
5
Queen:
5
Details
A/C:
Full
Engine Details

2 X 80 HP YANMAR

Fuel Consumption:
25
Locations
Winter Area:
Greece
Summer Area:
Greece
BBQ:
No
Generator:
YES
Internet Access:
Onboard WIFI
Other Toys:

Standup Paddle boards (x2)
Kayak
Wakeboard (adults)
Water ski (adults & children)
Fishing Equipment
Snorkeling equipment
Tubes – Towable inflatable

Breakfast Buffet
Savory
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter

Sweet
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Croissants

Starters
Feta cheese fried in phyllo crust, with honey and sesame
Spicy baked Feta cheese in tomato sauce
Smoked eggplant salad
Grilled peppers with burrata and chimichurri sauce
Fried Talagani cheese with orange jam
Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese
Vine leaves stuffed with rice and herbs

Fish starters
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche with Leche de Tigre
Spicy shrimp Ceviche with cocktail sauce
Steamed Mussels

Salads
Greek Salad
Cucumber, tomato, peppers, pickled onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Crushed cucumber
Strawberries, spring onion, mint, lime
Ampelofasoula
Green beans, almond flakes, lemon, zucchini
Baked beetroot
Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese
Green salad with grapes
Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Quinoa Salad
Peach, peppers, spring onion, mint, ginger

Risotto/Pasta
Mushroom risotto
Wild mushrooms, truffle essence
Zucchini flowers risotto
Baby zucchinis, dill, lime
Beetroot risotto
Goat’s cheese, walnuts
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs
Spaghetti with basil pesto
Pine nuts, parmesan, cherry tomato confit
Carbonara Italiana Egg yolks, pecorino, guanciale

Meat Courses
Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta
Steak au poivre Beef steak, peppercorns, cream, served with potatoes
Osso buco alla Milanese
Slow cooked veal, gremolata, served with pearl cous cous Milanese
Crusted Roast Rack of lamb
Pistachio and herbs crust, served with glazed vegetables
Grilled Pork tenderloin
Greek wine gravy, dried sour cherries, served with celery root purée
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew

Seafood Courses
Shrimp Orzo
Pasta, tomato sauce, star anise
Octopus Calamarata
Pasta, capers, dill
Grilled Sea bream fillet
Served with wild greens, “avgolemono” greek lemony fish sauce
Pan-fried Cod fillet
Served with pea velouté, spring onion, caramelised carrots
Seared Tuna Tataki
Served with mango and pepper salsa, sesame seeds, soy sauce
Grilled Swordfish ‘Souvlakia’
Swordfish skewers, served with grilled vegetables and fresh greens
Sweet n’ sour Octopus stew
Served with fava beans and saffron puree, caramelised pearl onions
Salmon fillet sautéed
Served with potato puree and sautéed spinach

Greek Tradition’s Finest Courses
Slow Cooked Lamb in a pouch
Roasted vegetables, lemon, rosemary
Braised Veal with eggplants
Eggplants, baby carrots, tomato sauce, spices
Greek Moussaka
Eggplants, potatoes, minced beef, béchamel sauce
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Pasticcio
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Ratatouille
Baked seasonal vegetables, virgin olive oil, herbs
Turkish Hunkar Begendi
Veal Stew, tomato sauce, cinnamon, smoked eggplant puree

Desserts
Lavender Crème brûlée
Chocolate moelleux with espresso and vanilla ice cream
Sparkling wine jelly with raspberries and blueberries
Panna cotta with mastiha essence and salted caramel syrup
Grilled Peaches with cream cheese mousse and hazelnuts
Poached Pears in wine and spices, dark chocolate sorbet 

No rates details available.


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


Available:
Hold/Option:
Booked:
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