DAY OFF Yacht Charter - Luxury Fully Crewed Yacht Charters

DAY OFF

from 40000€ per week
27.00 m
Crew: 4
Cabins: 4
Guests: 10
Port: Athens

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

With unparalleled design and quality of build, this Ferretti 881 offers modern comfort, stunning looks and technology that will maximize your on-board experience while you enjoy the greek archipelago. Her wonderful crew promise to make this the holiday you have been longing for!

Amenities

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

AIR CONDITION
Zero Speed STABILISERS
FLOOR TO CEILING WINDOWS IN MASTER CABIN
BBQ ON FLYBRIDGE
POOL TUB ON FLYBRIDGE
SWIM PLATFORM
COFFEE MACHINE
WATERMAKER
DECK SHOWER
PLAYSTATION
WI FI
SAT TV IN ALL CABINS
BOSE SOUND SYSTEM
APPLE TV
EXTENSIVE MUSIC LIBRARY

Watersports

  • Dinghy size : yes
  • Dinghy hp : 40
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :Yes
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 0
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

4 FOLDABLE BICYCLES
1 CANOE-CAYAK
WATERSKIS
SNORKELLING EQUIPMENT
RING
TENDER WITH 40HP HONDA 4-STROKE
JET SKI
1 SUP

Accommodations & Specs

  • Length : 27.00 m
  • Cabins : 4
  • Guests : 10
  • Crew : 4
  • Make : Ferretti
  • Built : 2006
  • Cruising Speed : 22
  • Fuel Consumption : 500
  • Two Double Cabins
    Two Twin Cabins with one pullman bed in each – one convertible to double

    • Showers : 4
    • Tubs : 1
    • Wash Basins : 0
    • Heads : 4
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    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:5

    George Sakelaropoulos|Captain
    Born: 0 Nation: Greek | Languages: English, Greek
    |
    Born: 0 | Nation:

    CAPTAIN – George Sakelaropoulos

    Previous Yachts: M/Y AEGEAN BREEZE, M/Y/ OPTION B, M/Y KALAMARAKI

    CHIEF ENGINNER – TBA

    COOK – Panagiota Papasimeon

    Giota was born in 1957 and has been working as a cook since a very early age and on-board motor-yachts for the last 20 years. She has therefore had a very long experience in kitchens of different size and shape catering guests of all ages and culinary preference. Apart from her legendary dishes, be prepared to taste fresh bread, pitas and pastries all being prepared daily, from scratch with fresh and local ingredients and plenty of love. DAY OFF has been her “home” since the boat’s first day and her talent is one of the boat’s most precious assets.

    STEWARDESS – Rhea May Caballes

    Rhea was born in 1986 in the Filipines. She holds a Bachelor Degree in Hotel and Restaurant Services and has been certified by PYA for the G.U.E.S.T Program in Yacht interior, Food Service, Bartending and Mixology. She has been part of the crew of DAY OFF since the boat’s first day being an indispensible part of the team. Her discreet character and polite, caring personality make guest of DAY OFF feel pampered and comfortable, always attending to their needs with a smile on her face. She speaks English and Greek.

    DECKHAND – Eddie Paguio

    Eddie was born in 1961 in the Philippines. He has been working in deckhand and steward positions of motor-yachts since moving to Greece, 25 years ago and on-board DAY OFF since her first day. With a very positive and service-oriented attitude, he has a keen eye for detail, keeping all aspects of the boat in perfect shape. Guests remember him for his discreet and meticulous character and big smile!

    Guest Reviews

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