ESTIA POSEIDON Yacht Charter - Luxury Fully Crewed Yacht Charters

ESTIA POSEIDON

from 33000€ per week
26.00 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 :
  • Salon Stereo : 0
  • Sat Tv : Yes
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : 0
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Satellite TV
Soundbar and Wireless Rear Surround Sound System
Multimedia system in bedrooms Wi-Fi

Watersports

  • Dinghy size : Avon 3.90 & OB Yamaha 50hp
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : Yes

Avon 3.90 & OB Yamaha 50hp
Electrical scooter
Water ski (adults and children) and Monoski
Paddleboard (SUP)
Snorkeling equipment
Fishing gear
Wakeboard
SeaBob
Tubes
Kneeboard
Inflatable water toys (donuts, beds and a small sofa)
Towable Sofa (3 seaters)

Accommodations & Specs

  • Length : 26.00 m
  • Cabins : 4
  • Guests : 10
  • Crew : 4
  • Make : Falcon
  • Built : 2006
  • Cruising Speed : 20 knots
  • Fuel Consumption : 470
  • One master cabin with double bed and ensuite facilities
    One Vip double cabin with ensuite facilities
    Two twin cabins with one extra pullman bed each and ensuite facilities

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : No
    • 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

    Rafael Sotiris Kosmas |Captain
    Born: 0 Nation: Greek | Languages: English, Greek,Russian, French
    |
    Born: 0 | Nation:

    CAPTAIN
    Kosmas Rafael Sotiris – Greek
    Languages: Greek, English, French
    Rafael grew up in Athens, Greece and learnt to sail from an early
    age. In 2010 he joined the MT Olympic Flair, as an Apprentice
    Officer. He spent 4 seasons in Tankers and in the summer of 2016, he
    began his yachting career on a 54metre yacht as 2nd Officer, working
    on various yachts in different positions, ultimately gaining his Class
    Certificate of Competency – STCW ’78 Merchant Marine Academy of
    Hydra Ministry of Shipping in early 2016. Since then, he has
    commanded yachts until 54metres in varying parts of the world,
    such as Aegean, Ionian and Adriatic Sea. He is energetic and hardworking, loves the sea and will make sure that the guests will have a
    safe trip and greatest satisfaction.

    CHIEF ENGINEER
    Apostolopoulos Vasilios – Greek
    Languages: Greek, English
    Vasilis was born in 1976 in Greece. He has graduated from the
    Mechanical Engineering Institute of Aspropyrgos and holds an
    Engineer Class A’ certificate. He has worked from 1995 in the
    engineering on various M/T before joining yachting industry and is
    very competent in his job. In 2008, Vasilis joined the yachting
    industry as a Chief Engineer and then he never looked back. He has
    worked for M/Y Z2, M/Y Milos, M/Y Lumar, M/Y Galini and M/Y
    Happy Blue.
    He’s very hard working, easy going, well organized and does every
    job to the best of his ability. He knows the importance of everyone
    on board working as a team for the common goal being a successful
    charter boat and has a very good eye for details.

    CHEF
    Fasoulis Vasilis – Greek
    Languages: Greek, English
    Vasilis comes originally from Nafplio, Peloponisos, Greece. His passion for
    food came around the age of nine-teen when he was a Chef in a
    restaurant named Le Monde. Quickly inspired by the quality and taste of
    fresh produce he continued his career to a restaurant in Newcastle, to
    develop his skills. From there Vasilis left England and moved to Nafplio,
    where he opened his own restaurant, in which he is planning and
    designing menus and sourcing produce. Vasilis always aims to please his
    customers. He goes above and beyond expectations, in order to the Estia
    Poseidon’s guests have the most enjoyable culinary experience whilst
    onboard.
    Chef Vasilis is determined that he wants to continue his career in the
    yachting industry. He also owns the Yacht Master diploma and the Basic
    Safety training certification. He is an advanced open water Driver and a
    very capable Deckhand.
    Vasilis’ objective is to satisfy culinary desires, embrace local produce, and
    provide guests with the highest level of cuisine.

    STEWARDESS
    Gertsyk Kseniia – Russian
    Languages: English, Russian, Greek.
    Kseniia hales from Russia but the last few years she lives in
    Piraeus, Greece. She has attended the Industrial Technical
    College in Russia. Before entering the yachting industry,
    Alexandra worked in a Hotel in Rhodes as a “B” Buffet Kitchen.
    Since 2020, Kseniia has enjoyed putting that knowledge to great
    use in the yachting industry with experience on prestigious
    sailing yachts such as “Blue Sky” and “My way” as a Stewardess.
    Kseniia has traveled extensively during her time onboard yachts
    and takes every opportunity to explore new places and cultures.
    She has a love for the ocean and keeps active with water sports,
    swimming, mountain climbing and travelling.

    DECKHAND
    Hannibal Villaret – Filipino
    Languages: English
    Villaret holds a Bachelor of Science & Marine Transportation since 2000
    and has been working at sea since 2004. His 17-years previous
    experience as Deckhand includes working on motor yachts from 22-118
    meters. He started his Charter career at the Atlanta Colden Yachts in
    2009 and since then, he never stopped sailing . As a member of our team,
    he is highly motivated and performs within safety and quality guidelines
    at all times.
    Villaret’s nickname is Bhal and he is a very hard working and valuable
    member of the crew that is much appreciated by our guests.

    Guest Reviews

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