JULIE M Yacht Charter - Luxury Fully Crewed Yacht Charters

JULIE M

from 40000€ per week
25.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: ATHENS

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

JULIE M is an exceptional yacht: filled with light throughout, contemporary interior design using light oak wood and leather, lots of toys and impeccable service, this Ferretti 830 offers the top charter experience in Greece. Let yourself be charmed!

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 : Yes
  • Re-usable water bottles : Yes

AIR CONDITION
ARG STABILISERS
FLOOR TO CEILING WINDOWS IN MASTER CABIN
CONTEMPORARY INTERIOR DESIGN WITH LEATHER SOFAS AND LIGHT OAK WOOD
BBQ ON FLYBRIDGE
POOL TUB ON FLYBRIDGE
SWIM PLATFORM
COFFEE MACHINE
WATERMAKER
DECK SHOWER
PLAYSTATION 3
VSAT WI FI
SAT TV IN ALL CABINS
SONOS SOUND SYSTEM
BOSE SOUND SYSTEM
APPLE TV ENTERTAINMENT SYSTEM
ULTRA HIGH DEFINITION 4K 48” TV IN SALON
FULL HIGH DEFINITION TV IN ALL CABINS VIP & GUEST CABIN
MP3 SOUND SYSTEM

Watersports

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

TENDER: WILLIAMS 445 TURBO JET (New 2019)
3 X Brand New SEABOB F5S (2019)
3 X KITESURF (DIFFERENT SIZES)
3 X RINGS
3 X COMPLETE SCUBA DIVING EQUIPMENT
2 X WATER SKI
2 X SUP
KNEEBOARD
NAUTIBUOY INFLATABLE BEACH PLATFORM
FULL SETS OF SNORKELLING EQUIPMENT

Accommodations & Specs

  • Length : 25.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Ferretti
  • Built : 2008
  • Cruising Speed : 24
  • Fuel Consumption : 500
  • Two Double Cabins
    Two Twin Cabins, 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

    Ioannis Papapanos|Captain
    Born: 1968 Nation: Greek | Languages: ENGLISH
    |
    Born: 1968 | Nation:

    Yannis Papapanos
    Captain
    Captain Yannis was born in 1968 and is married with one daughter. He has graduated from the Hellenic Navy and is a Master-Mariner and Yachts Master for RYA. His journey in yachting started in 2010 and has been passionate about offering his services in the field since then. His involvement with chartering and commercial yachts was inevitable. He speaks English fluently and has an Open Water Scuba Diving Certificate. His warm character, professionalism and enthusiasm for his job are among the reasons, his guests always leave with the best memories.

    Alkiviades Karo
    Chef
    Albanian
    Born in 1987, Alkis graduated from IEK AKMI in 2007.. He has attended a range of seminars to expand his knowledge: Molecular gastronomy, Cretan Cuisine, French Cuisine Techniques, Pastry and Chocolate, Japanese cuisine and sushi, Food cost management and Mediterranean Creative Gastronomy. He has been the Executive Chef of Cafe Boheme in Athens since 2009 and Ouzeri restaurant in Santorini during the summer months, from 2011 to 2016. He is very creative and hard-working, competent in a very wide range of cuisines and always strives to improve and extend his skills. He joined JULIE M in April 2020, offering guests an incredible gastronomical experience throughout his first season.

    Dimitra Riga
    Stewardess
    Greek
    Dimitra was born in 1991. Being brought up in Greece, she went through a Bachelor of Law in Wales, followed up by a Masters of Law in Finland. She has received extensive training in Silver Service, including “Butler and Etiquette” from the British Butler Institute in the UK, “Hospitality Supervisor” at the AHLEI, “Silver Sky” by AST Airlines Services in Greece, “Etiquette an Protocol” by the Institute Villa Pierrefeu in Switzerland. After 6 years in Europe, she took a chance and redirected herself to a Middle East aviation opportunity, where she completed 3 years of flying with the Saudi Royal Fleet as a VVIP Flight Attendant alongside some of the most high profile people of the Kingdom also attending Presidential movements. Following that, she relocated to Los Angeles and assumed duties as a VIP Flight Attendant for Sheikh Alhokair on an A320 aircraft cabin operation. She then went on to work as a Senior VIP Flight Attendant for GainJet Aviation a leading European Private Aviation Operator, before joining JULIE M in July 2020. Her discipline, confidence and professionalism have made her an inseparable part of the team, raising the standards on board and exceeding guests’s expectations again and again!

    Manolis Dafereros
    Engineer/Deckhand
    Manolis was born in 1957 and is married with children and grandchildren. He has been working as a Marine Engineer all his life, in ships
    first and in private yachts since 1986, having only changed 2 positions since then. He has been working on-board “JULIE M” since her “birth”. He therefore knows all her secrets and takes care of her like she deserves!

    Reygan P. Resplandor
    Steward/Deckhand
    Reygan was born in 1980 and is married with one daughter. He holds a BSc in Aeronautical Engineer and has been certified by the PYA, having attended the G.U.E.S.T program in Yacht Interior, Food Service, Bartending and Mixology. He has been working on-board private yachts since 2008 and on-board “Julie M” since 2015. He is very meticulous about his job, discreet and attentive to his guests’ needs. He speaks English and Philipino.

    Guest Reviews

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