AETHER Fountaine Pajot Alegria 67

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from 30500€ per week
20.00 m
Crew: 3
Cabins: 4
Guests: 8

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

S/Y AETHER is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury.

She accommodate 8 guests in four cabins – one owner’s suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining.

Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : No
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : On deck
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : ONAN 17 KVA
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water? :
  • Re-usable water bottles :

7

 

Watersports

  • Dinghy size : T/T Highfield Deluxe Yamaha 390
  • Dinghy hp : 60
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : No
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 1
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Highfield 4,20 m tender with 60 HP
Waterkis (children & adult)
Wakeboard
Inflatable towables
Snorkeling Equipment
2 x Kayak
2 X SUP
Fishing Gear
Watercapret
2 X Seabobs

Jacuzzi on deck

 

Broker Notes

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : FOUNTAINE PAJOT
  • Built : 2018
  • Cruising Speed : 8
  • Fuel Consumption : 30
  • 1 Owner’s suite with private bathroom
    3 Queen double cabins with 3 bathrooms

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

     

    Interior Layout

    AETHER Fountaine Pajot Alegria 67 - Boat Interior Layout

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:3

    George Benis|Captain
    Born: 1966 Nation: Greek | Languages: Greek, English, French
    TSITSANIS KONSTANTINOS|Chef
    Born: 1966 | Nation: Greek

    Captain: Giorgos Benis
    Giorgos was born and raised in Volos of Greece in 1966.
    He studied mechanical engineer back when he was young.
    He then decided to improve his sailing skills and he now owns Offshore, Speed boat, Life and saving & Fire fighting certificates.
    From 1995, he has worked with many charter companies in Greece as a skipper, he has very good experience in sailing in the Aegean Sea and Ionian also with monohulls and catamaran sailing yachts, 30 up to 55 feet.
    Before getting on board on Nomad, he was sailing on a 58ft catamaran doing daily cruises in Santorini.
    He also owns a sailing school in Volos since 2010.
    A very well experienced captain to explore Greek seas.
    Languages: English

    Chef: TSITSANIS KONSTANTINOS
    Konstantinos was born in 1982 and started his cooking career already at the age of 17 attending the school of tourism. Since then, he has worked in many foreign countries in restaurants of various cultures, yachts and 5-star hotels. He prefers cooking Mediterranean cuisine but is constantly learning to incorporate also different tastes. He concentrates on local products and always tries to highlight the traditional recipes with new techniques and creations without losing the delicious and traditional elements. His purpose is to convey his passion for cooking in his dishes and to travel his guests to different flavorful worlds. In his spare time, he loves to spend time with his daughter reading and cooking together.

    Languages: Greek (native); English

    Stewardess/Deckhand: Anastasia (Nancy) Fakidi

    Nancy was a performing athlete and member of the Hellenic Sailing Team from 2007 until 2021. During those years, she participated in a number of Local & International Championships where I have been distinct in high level positions. Having completed a career as a Sailing athlete, she decided to make her passion as a career.
    She is extremely motivated, hard-working and reliable individual. She is flexible and adaptable and comfortable in new situations and able to communicate well with all age groups. She enjoys working as part of a team while enjoy travelling all over the world.

    FOREIGN LANGUAGES
    – English: C2 level- Excellent oral & written ability
    – French: B1 level – Very good oral & written ability
    – Greek: Mother tongue – Native speaker

     

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