WORLD’S END (MED)
WORLD’S END (MED)
Coming from a family of sailors, he was growing up sailing with his Dad's boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding about engines, maintenance and yachts in general. Throughout the years as skipper he has sailed the Mediterranean extensively, has crossed the Atlantic and knows the Aegean Sea like the back of his hand. He is responsible, hard-working and with his good-natured attitude he wins his guests the moment they step on board. He is very capable as skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.
Chef: Constantinos Constantis
Constantinos is an energetic and ambitious, young chef with big dreams! After finishing chef school in 2008, he is constantly on the way up the career latter. Starting off as trainee he ended up working as executive chef in well known 4 and 5-star hotels before joining the yachting industry. He has excellent communication and management skills, organizes his kitchen and staff in an efficient way and is very conscious of food hygiene rules. He loves to create new dishes with imagination, speed and to the specific needs of his customers. He is adaptable, pleasant to have on board and hard-working. He speaks Greek and English.
Stewardess: Popi Tomazou
Popi was born in 1981 and is a true sailor and perfect steward. She is extremely attentive to everyones needs.
Popi has a marvellous character, with a warm welcoming great smile and is always very joyful. She is great with children and makes everyone on board feel very welcome and cozy. She speaks fluently English, Greek and Africaans.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Fountaine-Pajot |
| Year Built | 2011 |
| Size | 65.00 Ft |
| Beam | 31.1 Feet |
| Draft | 4.2 Feet |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
Pick Up Locations
| Pref. Pick-up: | Athens |
| Other Pick-up: | - |
Details
| Refit: | 2016/2020 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| Engine 2 X 150 Volvo Penta Generators 1 X Onan 20 KVA, 1 X Fisher Panda 12 KVA | |
| Fuel Consumption: | 27 |
| Cruising Speed: | 9 |
| Max Speed: | 11 US Gall/Hr |
Locations
| Winter Area: | Greece |
| Summer Area: | Greece |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi / Internet, |
| # of Videos: | - |
| # DVDs/Movies: | many |
| # CD's: | many |
| Camcorder: | - |
| Books: | many |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | 2 |
| Inverter: | Yes |
| Voltages: | 12V-220V |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | deck areas only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | T/T Williams 385 turbo jet |
| Dinghy hp: | 100 HP |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | 10 |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Aft - Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
BREAKFAST
Coffee, tea and fresh juices.
Milk and chocolate.
Fresh bread and toast.
Cakes and croissants.
Compote, spoon dessert, marmalade and nutella.
Greek yogurt, honey and walnuts.
Cereals (cornflakes, musli andall-brans).
Eggs (Boiled, fried, scrabbled) and omelet.
Selection of cheese and cold cuts platter.
Seasonal fresh fruit assortment.
APPETIZERS
Mushroomssurprise.
Salad with gruel and parsley.
Tzatziki and fava.
Feta cheese pie with honey and sesameseeds
Smoked salmon on orange slices,avocado and mixed greens .
Rocket Salad with parmesan, cherry, tomatoes, prosciutto and balsamic honey vinaigrette.
Dacos (Cretan rusk with tomatoes,capari and traditional cream cheese).
LUNCH MAIN COURSE
Eggplant and potato moussaka.
King shrimps with homemade pasta.
Cuts of the day with steamed vegetables and oil & lemon sauce.
Stuffed tomatoes.
Braised veal with mashed potatoes and extra virgin oil olive.
Chicken with mustard sauce and rice.
Fried pork with leeks, potato mush and white wine oregano sauce.
AFTERNOON SNACKS
Greek sea food meze.
Selection of cheese and cold cuts with fresh fruits, nuts and traditional rusks.
DINNER MAIN COURSE
Salmon with spinach.
Cherry tomatoes, fresh basil and motsarella spaghetti.
Mixed seasonal vegetables- green peas , okra.
Chicken filet with lemon sauce and fine herbs.
Rib-eye with grill vegetables.
Meatballs with tomato sauce and yogurt
Pork loin skewers with pita bread, roast tomatoes, fries and tzatziki sause.
DESSERTS
Cheesecake with sweet cherry comfiture.
Chocolate soufflé and fresh cream.
Semolina halva with nuts and raisin.
Yogurt with condensed milk, biscuit and lemon.
Traditional revani.
Chocolate mousse with strawberries.
Bodybuilder chocolate.
No rates details available.
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