Winter Season: January till April 18 || October 10 till December 31: 17385.00 Euros per Week plus VAT 12% 2086.00 Euros Summer Season: April 18 till May 16 || September 26 to October 10: 18430.00 Euros per Week plus VAT 12% 2212.00 Euros Summer Season: May 16 till May 30: 19570.00 Euros per Week plus VAT 12% 2348.00 Euros Summer Season: May 30 till June 06 || June 13 till July 04 || September 12 till September 26: 24937.00 Euros per Week plus VAT 12% 2992.00 Euros Summer Season: June 06 till June 13: 22705.00 Euros per Week plus VAT 12% 2725.00 Euros Summer Season: July 04 till July 25: 26505.00 Euros per Week plus VAT 12% 3181.00 Euros Summer Season: July 25 till August 15: 27645.00 Euros per Week plus VAT 12% 3317.00 Euros Summer Season: August 15 till August 22 || August 29 till September 12: 23560.00 Euros per Week plus VAT 12% 2827.00 Euros Summer Season: August 22 till August 29: 29165.00 Euros per Week plus VAT 12% 3500.00 Euros Charter Terms & Services VAT Policy The charter price is exclusive of 12% VAT, which will be charged on top. If any changes in VAT occur prior to the commencement of the charter, then this cost will be paid extra by the charterer with the balance payment. Charter Duration All yachts are available exclusively for weekly charters. Shorter-term charters may be possible, but can only be confirmed a few days prior to the requested dates, subject to availability. Pet Policy We are pet-friendly! Small dogs up to 8 kg are welcome on board. Please note that a double final cleaning fee will apply for charters with pets. APA (Advance Provisioning Allowance) 25%-30% of the total charter price Extra Services All additional services are payable in cash at the base prior to embarkation. • Final Cleaning (mandatory): €350 per booking Includes linen and towels • Skipper (mandatory): €200 per day + meals & food expenses • Hostess (mandatory): €180 per day + meals & food expenses Refundable Deposit: 4000.00 EUR via MasterCard or VISA

Plus Expenses · Greece Terms

BREAKFAST: -Tea, Coffee -Variety of juices, Smoothies -Variety of different kinds of milk -Greek Yoghurt -Spreads: Butter, Chocolate Praline, Peanut butter, Tahini -Marmelades -Greek Honey -Bread, crackers, sticks, rusks -Traditional greek salty & sweet pies -Tortilla wraps -Avocado toast -Croissants -Muffins -Cakes -Fresh Fruits -Dried Fruits & nuts -Cereals & granola -Cheese & charcuterie platter -Sausages -Bacon -Smoked Salmon -Eggs: Boiled, Sunny side up, Omelet, Scramble -Pancakes: A selection is prepared daily according to guest preferences SALADS: -Rocket- Baby Rocket Leaves, Avocado, Parmesan, Cherry Tomatoes, Balsamic Vinegar -Caprese Burrata- Cherry tomatoes, Basil Pesto, Burrata -Dakos salad - Cretan barley rusk salad-with tomato & feta or myzithra cheese -Greek- Tomato, Cucumber, Onion, Peppers, Olives, Oregano, Feta cheese -Prosciutto, rocket and gruyere -Shrimps Caesar’s- Little Gem, Parmesan, Croutons, Shrimps, Caesar’s Dressing -Mix green salad with sun dried tomatoes, haloumi, balsamic dressing, pine nuts -Boiled vegetables- broccoli, carots, potatoes, cauliflower, zucchini STARTERS/ SNACKS/ MEZE: -Feta Bougiourdi- Baked Feta cheese, Tomato, Pepper, Chili Flakes -Taramosalata -Eggplant salad (Melitzanosalata) -Roasted potatoes stuffed with cheeses -Grilled Formaela cheese -Tzatziki -Fava beans puree -Grilled halloumi cheese -Potato salad with olives, capers, dijon vinegraite -Spicy feta cheese spread (Tyrosalata) -Eggplant roll with feta & tomato sauce -Greek pies -Stuffed vine leaves with rice -Baked vegetables -Guacamole -Plevrotous mushrooms roasted -Bruschetta with shrimps or mushrooms, or tomato -Roasted peppers stuffed with cheeses & herbs -Mushrooms tigania (on the pan) MAIN COURSES: -Roasted chicken with potatoes -Risotto shrimps milanese -Kritharoto mushrooms truffle (orzo) -Fresh Fish (sea bass, sea bream) -Sardines with tomato & garlic -Linguini- shrimps saganaki (tomato & feta) -Pastitsio (Pasta, minced beef, béchamel) -Briam (Roasted vegetables) -Imam Baildi (roasted eggplants stuffed with tomato sauce & onions) -Salmon fillet with honey & garlic -Lasagna- eggplants, tomatoes, feta & cheeses -Stuffed peppers & tomatoes with rice -Lamb roasted- slow cooked -Pennes with minced fresh tuna & baby tomatoes -Giouvetsi (beef with orzo & tomato sauce) -Gyros -chicken or pork with pita bread DESSERTS: -Mosaic -Ice cream kaimaki & sour cherry -Fresh Fruits -Variety of Ice Creams -Baklava, Kataifi, Saragli

TENDER: 4 m, 60 HP engine
2 standup paddleboards
Snorkeling gear
Fishing Gear

Captain Spyros Sakellariou — Captain

Spyros Sakellariou

Stewardess / Deckhand Adriana Gkomoli — Stewardess / Deckhand

Adriana Gkomoli

Name: Spyros Sakellariou

Position: Captain
Nationality: Greek
Languages: Greek, English

Spyros Sakellariou is a Greek captain with active professional experience since 2017. Born and raised in a coastal village near Athens, he developed a deep connection with the sea from an early age. Spearfishing and diving have been part of his life since childhood, shaping both his seamanship and respect for the marine environment.

He has extensive sailing experience across the Cyclades, Ionian, and Saronic Gulfs, as well as completing multiple yacht transfers throughout Greece and international deliveries from France to Greece. He holds a speedboat license and combines solid navigational skills with hands-on experience in a wide range of sea conditions. Excellent communication skills and friendly demenor with guests of all ages.

For Spyros, the sea is more than a profession—it is a way of life. What began as a lifelong passion has evolved into his career, allowing him to turn his love for the sea into everyday practice.

Name: Adriana Gkomoli

Position: Stewardess / Deckhand
Nationality: Greek
Languages: Greek (native), English
Date of Birth: 14/09/2002

Adriana is a Greek crew member born and raised in Athens. She began her journey in yachting last year, bringing with her a genuine love for the sea and a strong motivation to grow within the industry.

She maintains a positive attitude and contributes to a professional and welcoming onboard environment. Her creativity and attention to detail support the overall guest experience and daily operations.

In her dual role as Stewardess and Deckhand, Adriana is hands-on and adaptable. She actively assists with mooring operations and deck duties, working efficiently as part of a team. At the same time, she maintains high standards of cleanliness and organization in the vessel’s interior common areas, ensuring they are consistently well maintained.

She is always willing to support the galley when needed and is reliable and attentive in all aspects of her role.

With consistency, adaptability, and a strong team spirit, she always aims to contribute meaningfully to the smooth operation of the vessel and the overall quality of the journey.