DAY 1

Breakfast

Spinach Philadelphia rolled omelet (veggies on the side), Parmigiana cake, watermelon pizza, Fresh fruit juice with mint and honey.

Lunch

Starter: White Taramawith Garlicky crisps
Salad: Variety of boiled vegetables with lemon sauce
Main: Buyabes soup with Scorpio fish, Grouper, and Codfish.

Dessert: Mango Panna Cotta

Dinner

Starter: Mushroom Tempura Nuggets with BBQ sauce
Salad: Micro Greens with figs and Roquefort Cheese dressing.
Main: Chicken Roll stuffed with Mushrooms and Truffle(roasted veggies on the side)

Dessert: Chocolate Cheesecake

DAY 2

Breakfast

Pancakes with smoked herb turkey, avocado mush, bechamel, and poached egg in crust.
Fresh fruit platter. Fresh Mellon juice with a sense of Basil.

Lunch

Starter: Nachos with Guacamole and Salsa
Salad: Chicken Mango Salad
Main: Crusty Beef Burritos( crispy chunks potatoes)

Dessert: Loukoumades(mini donuts with cinnamon and honey)

Dinner

Starter: Clams in Santorinianwine sprinkled with fresh herbs(garlic bread on the side)
Salad: Mix Green Salad with avocado mayonnaise and shrimp popcorn.
Main: Lobster Linguini Pasta

Dessert: Peach Sorbet

DAY 3

Breakfast

Two kinds of Crepes: Sweet with chocolate, hazelnut, and strawberries. Salty with cold cuts, cheese and Philadelphia.
Fruit salad
Orange juice with strawberries and mint

Lunch

Greek Fiesta, Souvlaki wraps with meat sticks
Greek Salad, French fries, and Tzatziki dip.

Dessert: Mosaiko

Dinner

Starter: Caviar finger food
Salad: Cucumber Sesame Salad
Main: Salmon Teriyaki with aromatic rice

Dessert: Cheesecake

DAY 4

Breakfast

Scrambled eggs, mini sausage, crispy bacon, toast.
Greek yogurt with fruit, honey, and nuts.
Croissants, butter, and chocolate
Green juice with green apples, celery, kiwis, and Greek mint.

Lunch

Starter: Crispy Calamari with Wasabi mayonnaise
Salad: Crab Salad
Main: Pasta Vongole

Dessert: Tiramisu

Dinner

Starter: Beef carpaccio
Salad: Caesars Salad
Main: Bon Filet with Mush Potatoes and Truffle

Dessert: Profiterole

DAY 5

Breakfast

Cheese pie, Mushroom omelet(veggies on the side),
Vanilla cake
Fresh fruit platter
Macha Latte

Lunch

Starter: Zucchini bolls with lemon chives dip
Salad: Tabuleh
Main: Greek Musaka(Light Version)

Dessert: Pecan Pie

Dinner

Starter: Salmon Tartar with lemon comfy
Salad: Baby Beetroot Salad
Main: Stuffed Calamari with Spinach cream

Dessert: Orange Pie

DAY 6

Breakfast

Vanilla Chia Seeds Pudding with a Variety of wild fruits and Agave syrup
Avocado toast with Poached egg
Muffins Vanilla and Chocolate
Fresh Pineapple juice

Lunch

Starter: Eggplant rolls with basil and ricotta
Salad: Greek Ntakossalad
Main: Stuffed Florina Peppers with Quinoa, Beef, and pinecones

Dessert: Baklava

Dinner

Starter: Gazpacho Verde with Burrata Cheese
Salad: Parmesan Crust with rocket and grilled asparagus
Main: Creamy Jumbo Shrimp Risotto

Dessert: Mango Muse

DAY 7

Breakfast

Strapatsada(Greek Yummy tomato and feta cheese omelet)
Spanakopita( Spinach pie)
Fresh fruit platter
Blueberry smoothie

Lunch

BBQ PARTY: Variety of different kinds of Meets(Chicken, Pork, Burgers, Sausages
Salads: Grilled Vegetables, Potato Salad, Greek Salad
French fries, Tzatziki, BBQ sauce, Pita Bread, Buns

Dessert: ice cream variety

Dinner

Starter: Shrimp Ceviche
Salad: Caprese
Main: Sea Bass filet with celery root mash and steamed local greens

Dessert: Cognac strawberries sorbet

TENDER: T/T 1 x 4.30 ZAR, 60 HP engine, with room for 6
2 standup paddleboards
2-person kayak
Sea scooter
Fishing Gear

Cook/Hostess Anna Maria Christodoulou — Cook/Hostess

Anna Maria Christodoulou

Captain: Dimitris Dalakos

Captain Dimitris was born in Athens, Greece in 1980. He is a third-generation seaman and from a very young age he helped in his uncle’s off-shore yachts. He was always at sea, sailing both Lasers and Optimists at the same time. He began his professional career in 1994 as a deckhand on the 1950s classic wooden sloop S/Y Stella. When he was 18, he got his offshore skipper’s license and since then, he has sailed various sailing yachts both monohulls and catamarans, always aiming at improving his knowledge and sailing skills. His strong connection with both his guests and workers is highly widely known. Another of Dimitris’ skills, deriving from his long experience as a professional DJ, is being a charismatic entertainer. He makes his guests feel like family while skilfully presenting the beauties of his country; according to them he knows the Aegean like the back of his hand. In his free-time, Dimitris loves spending time with his family and dog, playing tennis, and doing water sports. He is also a keen photographer and videographer.
Languages": Greek (native), English (fluent).

Cook/Hostess: Anna-Maria Christodoulou

Anna Maria is a key member of the crew, renowned for her vibrant personality, outstanding hosting abilities, and exceptional culinary talent. Her passion and commitment to providing an unparalleled guest experience make her a favorite among all who have the pleasure of sailing with her. In the galley, Anna-Maria creates exquisite dishes that captivate guests with diverse flavors, with a special focus on Mediterranean cuisine. Her cooking, driven by both passion and skill, elevates the onboard dining experience and brings an extra touch of joy to every journey. By combining her culinary expertise with her natural hospitality, Anna-Maria ensures that every meal is not only delicious but also a memorable and engaging occasion. Her warm presence and remarkable talents make QUEEN OF DIAMONDS a symbol of luxury and delight on the seas.
Languages": Greek (native), English (fluent).

Client Comments June 2025

31/05/2025-07/06/2025

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Caribbean

Western Mediterranean

Eastern Mediterranean

South Pacific

QUEEN OF DIAMONDS

'QUEEN OF DIAMONDS ' is a Sailing Catamaran, accommodating up to 10 guests, available for crewed charter with a home base in Athens, Greece.