• Guests: 8
  • Cabins: 4
  • Price Range: €55,000 - €75,000


This yacht is based in Greece.

Yacht Description

GRAYONE yacht is a 80.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Sunreef Yachts in 2020. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 queen cabins, 1 twin cabin.

The sailboat features 2x John Deere 280HP - Diesel Normal cruise 80 L/Hrs Fast Cruise 100 L/Hrs 2x Onan 18KW, automatic parallel running engines .


Featuring 4 very Luxurious cabins with TV , accommodating 8 guests

1 Master Cabin en-suite

2 VIP Cabin en-suite

1 Twin Cabin en-suite
Guests: 8
Maxspeed: 11
Draft: 13.4
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2020
Cabins: 4
Queen: 3
Twin: 1
Jacuzzi: No

Flag: Malta
Yacht Mca: 1


BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 11


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Inq
Crew Smokes: Inq
Children Ok: Yes

Price Details

Price from: €55,000

High season rate: €75,000

2023 Rates
High Season EURO 75000/week + all exp (July / August)
Low Season EURO 55000 + all exp (rest months)
+ APA 30% + VAT 6,5%


Water Sports

Dinghy Size: Castoldi 16ft jet
Dinghy Hp: 110
Floating Mats: No
Water Skis Adult: Yes
Boarding Ladder: Stern Hydraulic
Jet Skis: 1
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

TV in each cabin
5.1 Surround in the saloon powered by Yamaha
Two Speakers on the Bow
Two Speakers on flybridge
Two Speakers on stern
Karaoke system


Crew Information



Chief Stewardess


Captain: TBA

Captain: TBA

Chef: Eleftherios Nikolarakos
Meet Eleftherios Nikolarakos, the talented chef on board the luxurious catamaran Grayone. Born in Greece in 1983, Eleftherios graduated from Chef d’Oeuvre Culinary Institute in 2007. With over a decade of experience in the culinary industry, he has worked as an executive sous chef at Kiku Japanese restaurant and also at Kivotos Mykonos boutique hotel.
As a true food lover, Eleftherios has developed a passion for creating delicious and innovative dishes that cater to all tastes and preferences. He takes pride in using only the freshest, seasonal ingredients sourced locally in Greece to create unforgettable meals for his guests.
Eleftherios' expertise and attention to detail have earned him recognition and many satisfied customers. We are thrilled to have him on board the Grayone catamaran, and we know his cuisine will exceed your expectations. Get ready for an exquisite culinary experience during your trip!
Languages: Greek, English and some German

Chief Stewardess: Kirsty Ravell
Kirsty was born in 1993 in South Africa. She is an experienced crew member who has worked as a stewardess/cook onboard a privately owned 70ft Power Catamaran for one year (summer and winter) in the Mediterranean. During her time on board, she has gained confidence in a range of duties. Prior to joining the yachting industry, Kirsty worked as a coach/trainer at an e-commerce company, providing her with immense experience in management and quality control duties. She also has experience in the hospitality industry as a front-of-house hostess. Having worked from a young age, Kirsty has developed strong life skills and learned how to thrive in any kind of situation. She has always had a very optimistic approach to life and has had many opportunities to expand her work ethic and relationship-building skills within the companies and yachts she has worked for. Kirsty believes that she can bring these skills to a crew and be a valuable team member on board to take the best care of their guests! She speaks English and Afrikaans.

Stewardess: Elizabeth Ravell
Elizabeth was born in 1996 in South Africa and currently resides in Palma, Spain. She has experience with a variety of yachting duties, including interior works, washdowns, line work, and tender driving, from her time as a personal trainer, deckhand, and stewardess. In addition to her maritime experience, Elizabeth has over three years of hospitality experience, which has given her the ability to pay attention to the smallest of details. She has a substantial interest in fitness, health, and nutrition, and she is a certified fitness instructor with knowledge and experience in the fitness industry. In addition, Elizabeth possesses a degree in Human Resource Management, which has equipped her with the ability to comprehend transparent communication, team dynamics, and dedication to the welfare of colleagues. Elizabeth is a team member, inventive thinker, enthusiastic, and diligent worker who will contribute 100% to the success of the crew on board Grayone. She speaks English and Afrikaans.

Deckhand: Jhonny Barreto
Jhonny was born in Spain. He has graduated from Polytechnical University of Catalunya. He has been working 29 years in teams of different nationalities. He has managed his nautical career and nautical job simultaneously. He is highly motivated, disciplined and with great attitude to achieve personal and professional objectives. Johnny is very active person, he likes running, mountain bike and snorkelling.



All kind of milks

Fresh juices and smoothies

All types of eggs


Variety of jams with or without sugar

Variety in bakery (traditional, whole grain, corn)

Bread with tahini, pine honey, peanut butter

Different types of cereals

Yogurt with fresh fruits

Pancakes and crepes


Cheese pie in a yoghurt dough




Homemade leek pie with mixed cheese

Tuna tartar with ponzu

Homemade cheese pie with flowered honey

 Saganaki mussels with homemade fries, ouzo homemade tomato sauce and xynomyzithra cheese

Fried squid with guacamole sour cream and herbs

Marinated grilled octopus, fish eggs emulsion and garlic sprouts

Greek spreads, (tzatziki, Taramas, tirokafteri, eggplant spread) pita bread, crudités and traditional leek sausage

Octopus carpaccio with black garlic and leche de tigre

Scallops sautéed in Japanese amazu and chili sauce

Bruschetta garlic flavor with marinated gavels fish

Feta cheese bouyiourdi with peppers, confit tomato cherry, bukovo spice and pita bread

Beef tataki, gomma dressing, black and white sesame

Seabass tartar, shiso leaves, onion, cucumber, wafu dressing

Grilled garlic shrimps

Oysters on ice

Curry cauliflower, apple curry mousse, sour cream

Spinach cheese gyoza pie, feta cheese with sour milk and lemon pearls

Steamed greens, almond skordalia




Greek salad with carob rusk and feta cheese

Baby spinach salad with marinated chicken breast grilled and flavored with herbs and vinaigrette sauce

Mesclun salad, spring onions cherry tomatoes, mushrooms sautéed, Katiki domokou cheese, old fashion mustard oregano vinaigrette

Greek Dakos, barley rusk, fresh tomato purée, cherry tomato, cappers, capper leaves, feta cheese

Rocket salad with Chinese cabbage, sweet potatoes, cherry tomatoes, lemon sauce flavored with Greek herbs and xigalo cheese from Crete

Radicchio, green Lola, red Lola, iceberg, pomegranates walnuts with sauce vinaigrette flavored with thyme

Caprese salad, tomato and mozzarella with homemade pesto Genovese 

Kinoa salad with grilled vegetables and vinaigrette sauce flavored with orange

Salad with lettuce, avocado, cherry tomatoes, smoked flambé salmon with spicy lemon sauce

Lentils salad with grilled vegetables cherry tomatoes confit and grilled manouri cheese

Caesar salad with white spicy sauce and parmesan flakes

Politiki salad with cabbage, carrots, grilled pepper red coriander, and white vinegar sauce

Mixed green vegetables with grilled talagani cheese pomegranate and green apple

Potato salad, white onion, old fashion mustard, spring onions, homemade mayonnaise, cappers, pickled cucumbers, fine fresh chopped parsley


Main Meat

Moussaka with grilled eggplant, fresh cooked minced beef, mornay sauce, arseniko naxou cheese

Greek traditional pita gyros and fresh fries

Beef filet, carrot purée baby grilled Zucchini cappuccino leaves and Vinsanto Santorini sauce

Rib Eye black angus with tsimitsouri sauce and baked garlic butter potato

Beef cheeks braised, celeriac purée and flambé corn

Kebab ‘giaourtlou’, lightly sheep minced meat grilled with pita bread, yogurt mousse and traditional tomato sauce

Crunchy pork belly with citrus sauce and honey according baby sauté potatoes with thyme and garlic

Barbecue with variety of local meats, sausage, fries, Greek pita bread, dips, and spreads


Main Seafood

Oven roasted sea bass, staffed with sautéed fresh spinach, fennel, spring onions, Santorini cappers and  ratatouille vegetables bed

Grilled sea bream with Greek herbs, cherry tomatoes and fresh fine accompany baked baby potatoes with rosemary and roasted vegetables

Sashimi fresh salmon roasted black and white sesame, umeboshi, new style oil

Grilled fresh squid, green aioli, tartar sauce and variety of grilled roots

Greek night with share meze dishes from traditional local flavours

Fresh codfish croquettes with light flavored skordalia from potatoes, with herbs and sautéed baby carrots

Orzo with Skorpionfish and slow cooked tomato sauce


Main Vegetables or pasta

Spinach ravioli with fresh tomato sauce and basil

Lasagna with Bolognese, tartufata and mornay sauce

Mushroom risotto with flakes from white truffle

Risotto with grilled duck, black garlic and smoked Greek traditional Metsovone

Handmade tagliatelle with seafood fresh tomato ouzo and basil

Lobster pasta with fresh tomato and basil

Stuffed tomatoes and multi color peppers bell with rice vegetables raisin and pine



Gazpacho with croutons

Cold carrot velouté, ginger and sour cream

Pumpkin velouté with Greek Yogurt pumpkin seeds and pumpkin seed oil



Chocolate fondant

Variety of ice creams

Mille-feuille with vanilla cream and strawberries

Lemon pie

Greek Galaktompoureko

Ekmek kadaifi

Chocolate tart

Frozen mojito cheesecake

Birthday cake

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