Keros Island

Yacht Description

The 29m motor yacht KEROS ISLAND was built by FX Yachts in Turkey.
Built for speed with lavish interiors by Scaro Design, she accommodates 8 guests in 4 beautifully appointed staterooms.
She has a large sun deck and superb al fresco and entertainment areas on the main deck.
With top speed of 27knots, she is ideal for island hopping and is fitted with zero speed stabilizers for additional comfort at anchor.
The 4 experienced crew provide relaxed and seamless service making for an unforgettable Guest experience.

Gallery

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:4

Alain PERRON|Captain
Born: 1970 Nation: French | Languages: English and French

Laura LEVAILLANT|Chef
Born: 1970 | Nation: French

Captain:
Alain PERON,
Nationality French –
Passionate and discrete, Alain grew up in a family of Sailers. On boats since a young age, he is now backed by 22 years’ experience in various jobs related to the sea: fisherman, events manager, sailing school manager, instructor, sailing yacht skipper and motor yacht captain on a Arcadia 115 during 7 years. Thanks to his wide experience as a Captain on both private and charter yachts, he enjoys helping his Guests to discover the most beautiful areas, secluded beaches, gourmet restaurants and also to practice water sports.
He will make sure the Guests spend the most memorable holiday.

He speaks fluent English, French

CHEF
Laura Le Vaillant
Nationality: French
Born in provence, Laura has grown up knowing the best and finest of fresh local produce!
Having graduated from Ecole Hoteliere Sainte Victoire, she then worked in Restaurants worldwide gaining a love for cooking and traveling,.
She then went back to college to qualify as a pastry chef and has since worked in the finest of award winning restaurants mainly in her much loved Provence. Having worked with famous starred chefs and learning many techniques and secrets she decided to set up by herself and has been working as a freelance chef before joining Keros Island, ready to give guests an amazing culinary experience

Speaks English and French

Stewardess: Laurie POUPEL
Nationality French –
Laurie was born in Martinique and grew up in the South of France. She comes from a family of sailors that gave her the passion of the sea. Dynamic, positive and always smiling, she knows how to take care of the guests. Her strong eye for detail and perseverance guarantees top class service for all guests. Laurie loves to travel and to discover new cultures and people from different nationalities.

She speaks fluent English and French.

FIRST MATE: Brandon ROWE
Nationality South African –
Brandon is friendly, well-spoken and a super positive person with an energetic and outgoing personality. Brandon gets along well with other people and he is fully committed to what he does. Well mannered, honest and very hard working, he has a great passion for yachting and has lots of experience with water sports and tender driving. He also has good mechanical & technical knowledge of water crafts.
He speaks English, French and Afrikaans

Keros Island

Yacht Description

Amenities

Amenities

Watersports

Watersports

Accommodations & Specs

Gallery

Sample Menu

Crew Profiles

Guest Reviews

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