EROS Yacht Charter - Luxury Fully Crewed Yacht Charters
from 44000€ per week
35.00 m
Crew: 4
Cabins: 4
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock : Yes
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : 8
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches : 5
  • Crew Smokes : No
  • Guests Smokes : On Deck
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2
  • Inverter : Yes
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Water maker

Watersports

  • Dinghy size : Zodiac Yachtline 470
  • Dinghy hp : 90
  • Dinghy Pax : 11
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : Yes
  • Wake Board : 1
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 1
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish : Yes
  • U/Water Camera : Yes
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Jacuzzi in master cabin
Watermaker

Accommodations & Specs

  • Length : 35.00 m
  • Cabins : 4
  • Guests : 10
  • Crew : 4
  • Make : Brooks Motor Craft, Lowestoft, England
  • Built : 1939
  • Cruising Speed : 9 k
  • Fuel Consumption : 8
  • EROS comfortably accommodates ten to twelve guests.

    -Master cabin features a queen size bed with en suite facilities including a jacuzzi tub and shower.
    -VIP cabin features a double size bed with en suite facilities (head and shower).
    -Two twin cabins with upper and lower single beds (facilities for twin cabins are shared)
    -The updated saloon features a new couch that can accommodate two guests.
    -The deck house features two long couches for lounging, happy hour, etc., and are also very comfortable beds.
    All cabins have individual air conditioning, and functioning hatches for natural ventilation. All heads are electric.
    The crew quarters are separate, forward of the galley, and have six bunks and two more heads and showers.

    The deck house features two long couches for lounging, happy hour, etc., and are also very comfortable beds.

    All cabins have individual air conditioning, and functioning hatches for natural ventilation.

    The crew quarters are separate, forward of the galley, and have six bunks and two more heads and showers.

    • Showers : 3
    • Tubs : 1
    • Wash Basins : 3
    • Heads : 3
    • Elec. Heads : 3
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Interior Layout

    EROS - 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:5

    Justin Bernhart|Captain
    Born: 0 Nation: USA | Languages: English
    |
    Born: 0 | Nation:

    Your EROS charter crew includes our Captain, Chef, First Mate, Steward, and Deckhand. All crew members are licensed full-time professionals, certified by the U.S. Coast Guard. Their love for sailing is matched by their steadfast commitment to your safety and comfort.

    Justin Bernhart, Captain

    Justin Bernhart is a licensed captain with an extensive background in marine safety and charter, as well as tall ship and motor yacht handling. He is a veteran of the U.S. Coast Guard, with experience in search and rescue, and a graduate of the Northwest School of Wooden Boatbuilding. He has spent years building and restoring wooden boats on the east and west coasts of North America. He is an experienced offshore sailor and deliveryman, and has been at the helm of various charter and privately-owned vessels, from the 103-foot gaff-rigged AURORA to a 12-meter racing sloop and a 112-foot Westport motor yacht. His credentials include a 500-ton USCG license, advanced firefighting, medical care, and rescue. He is adept at crew training, supervision, and all aspects of yacht management.

    Jared Frith, First mate

    Jared started sailing dinghies and other small boats on Lake Dillon near his home in Breckenridge, Colorado. He joined a steel l ketch carrying charter guests between Panama and Colombia through the San Blas Islands and fell in love with sailing and the charter business. From there Jared traveled by land through many different countries, but really missed sailing so he found himself on more yachts, gravitating towards larger and older traditional vessels, mostly schooners. Jared loves wooden yachts, the older the better; he enjoys their character. And he loves sharing time on these yachts with guests that he can teach and form friendships with. He enjoys long sea deliveries, seeing the crew become a team, standing watch and partaking in the ultimate nature outing. In his free time Jared loves spending time in the outdoors and traveling as much as possible.

    Aimee O’Neil, Deckhand/Stewardess

    Aimee grew up on the local waters of New England. From an early age she developed a deep love for the ocean. With past experiences in surf instruction, surf rescue, this surfer gone sailor is at home on the water. Her sailing experience began as a child on her father’s boat and working as a deckhand aboard 12 Meter “Heritage”. Her interests also include free diving and astrology. During your time aboard Eros, Aimee will make you feel right at home. Her years of experience in the restaurant and hospitality industries and knowledge on deck allow her to deliver a 5-star experience no matter what. She is ecstatic to serve on Eros where she combines all of her passions in one place.

    Jessica Filkins, Chef

    Jessica is a yoga teacher, health coach, energy healer, nutritional chef, and entrepreneur. Her highest joy is hosting wellness based adventure retreats. She grew up on Block Island and spent half her childhood home-schooled on a boat in the Bahamas. Jessica studied philosophy, anthropology and psychology at Colorado College. As a chef, Jessica is renowned in her community for the delicious healthy foods and has a gift for bringing amazing people together and facilitating joyful and transformational experiences.

    Stewardess Eva Tash

    Eva’s love for sailing began when her parents signed her up for sailing camp while on family vacation in the south of France. She began learning the basics on Hobie cats in France and when back home in New England, on small dinghys her neighbors had. When her family moved to Newport, RI Eva found her home with the high school sailing team where she hit, and excelled through a massive learning curve in the art of racing. Eva competed year round for 4 years, until she started college. During her short time in college, she realized how much she missed sailing, and soon paused her studies to pursue a career in the industry.

    Guest Reviews

    More Details

    ×

     

    Hello!

    Click one of our contacts below to chat on WhatsApp

    ×