ENDLESS SUMMER

from 95000€ per week
39.00 m
Crew: 6
Cabins: 6
Guests: 12

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

Amenities

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

ZERO SPEED Naiad speed stabilizers
10 person Jacuzzi
2 x barbecue grills (Fly Bridge Deck & 1 portable)
inside & outside bars.

TVs in each cabin:
– Master: 40”
– VIP Cabin: 48″
– Guest staterooms 24”
– Main Salon: 55”

Watersports

Watersports

  • Dinghy size : NAUTICA 5,5m
  • Dinghy hp : 150 hp
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :2
  • Wave Runners :0
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : Yes
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Tender: Nautica 5,5m – Yamaha engine 150hp

Water sports:
1 x Eclipse Mirage SUP
1 x SUP
2 x Yamaha 1200cc wave runners (3 person)
2 x Canoes
1 set x Water Ski for adults
1 set x Water skis for children
2 x Wake boards
1 x Tube
1 x sofa for 4 persons
Fishing gear
1 x Seabob water scooter F5
1 x extra removable brand new swimming platform
Special Feature: WATER SLIDE

1 x Jetsurf (upon request – at Charterer’s expense)

Accommodations & Specs

  • Length : 39.00 m
  • Cabins : 6
  • Guests : 12
  • Crew : 6
  • Make : Westport
  • Built : 2004
  • Cruising Speed : 17
  • Fuel Consumption : 590
  • 1 Master Suite on main deck
    1 VIP Suite on upper deck (convertible to salon)
    2 VIP Suites on lower deck
    2 Twin Staterooms on Lower deck with 1 Pullman berth each (convertible to double beds)

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • 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:8

    Christos Delis |Captain
    Born: 0 Nation: Hellenic | Languages:
    |
    Born: 0 | Nation:

    Captain Christos Delis
    Nationality: Greek
    Date of birth: 1973

    Captain Christos holds a Captain Class A Certificate and has been working in the industry for 31 years! His first experience as an apprentice officer was on m/t Venture in 1992, sailing worldwide and building experience and knowledge. He shifted to the luxury yacht charter industry in 2002, where he has been working ever since. Christos has vast experience having climbed the ladder from Apprentice to Captain and holds this position for the last 16 years. He has certificates in SSO, GMDSS, ARPA, RADAR, Firefighting, First Aid, and Helicopter Landing Officer, and has a speed boat driving license as well. It is his third year onboard Endless Summer and he is looking forward to welcoming all his guests onboard! Christos is married with two children

    Chief Engineer TBC
    Nationality:
    Date of birth:

    Chief Officer: TBC
    Nationality: Greek
    Date of birth:

    Chef Pavlos Pavlakis
    Nationality: Greek
    Date of birth:1978

    Pavlos is 44 years old. He graduated from Palmie` Professional Cook School, after finishing a professional program in the Culinary Arts. In 2009 he commenced his position as Cook in high‐end cruise ships, restaurants, and yachts building his knowledge and exploring Greek & International cuisines. It has to be mentioned that Pavlos was awarded a prize in the Pan‐Hellenic Cooking Festival 2005 in Mediterranean Cuisine. Pavlos first joined the luxury yachting industry in 2017 onboard M/Y Mabrouk where he delivered his luxurious gastronomical creations, keeping all guests onboard blessed with his delightful and delicious gourmet cuisine until this very day! His experience ranges from Japanese, French, Greek, and many more, however, he always puts his own personal touch, so that each bite can be savoured, by even the most demanding of palates. During his free time, Pavlos enjoys reading, going to the cinema, and sports. He speaks fluent English and is a family man, married with one child.

    Chief Stewardess Anastasia Tsakou
    Nationality: Greek
    Date of birth: 1985

    Anastasia’s nurturing character makes her the ideal Stewardess, always ready to take action and care for her guests onboard. She has completed Health and Welfare classes, and has over nine years of experience in the navy hospital and general clinic as a nurse. In 2011, she decided to shift her career to the luxury yachting industry due to her love for travel and the sea! Anastasia furthered her professional training and holds Certificates in Silver Service, Personnel survival techniques, Fire prevention & fire fighting, Elementary first aid and a Speedboat, Bosun and Sailor license. She has also attended various seminars on Cellier Wine Guide & Wine & Food pairing. She speaks English and on her spare time loves to travel, read, diving and all kinds of sports. It is her 2nd year onboard Endless Summer.

    2nd Stewardess Maria
    Nationality: Greek
    Date of birth:

    Bosun Spiros Kabitsis
    Nationality: Greek
    Date of birth: 1983

    Spiros was born on April 24, 1983. He is married with a wonderful child and speaks fluent English. After graduating from high school, Spiros then attended and obtained a diploma from the Technical Lyceum and has a day skipper certificate. Spiros began his experience at sea in 2004 working onboard S/Y “Aristarchos” and has proven that he is a great part of the team. He constantly works alongside his crew mates, ensuring that all which is needed from the persons on board are met accurately and swiftly. Spiros may be found attending to his aquarium or teaching sailing on dingy boats during his free time.

    Deckhand Niko
    Nationality: Greek
    Date of birth:

    Deckhand Leonidas
    Nationality: Greek
    Date of birth:

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