• Guests: 8
  • Cabins: 4
  • Price Range: €9,020 - €19,250


This yacht is based in Greece.

Yacht Description

JEANNEAU 64 yacht is a 65.00 ft long sailboat monohull and spends the summer and winter season in Greece. It was built by Jeanneau in 2014. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 2 double cabins, 1 twin cabin.

The sailboat features Volvo D4-180-180 HP / 132 kW ONAN 7.5 Kw 220V 1500RPM engines and a generator.


She can accommodate 8 guests in 4 cabins. The cabin layout comprises a master suite with super-king double and and en suite shower room. There are two other double cabins also with private shower rooms. There is a bunk room with 2 single bunks which has access to a fourth bathroom with wash basin and toilet. All cabins are air-conditioned. The crew cabin is forward and accessed from the bow.
Tube: 1
Guests: 8
Maxspeed: 10
Pref Pickup: Corfu, Greece
Draft: 2.95
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: No
Built: 2014
Turnaround: Corfu, Greece
Cabins: 4
King: 1
Double: 2
Twin: 1
Showers: 3
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Flag: British
Homeport: Corfu, Greece
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1


BBQ: Yes
AC: Full
Generator: GENERATOR ONAN 7.5 Kw 220V 150
Internet: Onboard WIFI


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Sea Recove
Water Capacity: 1000 litres
Ice Maker: No
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 14
Smoking: on deck only
Crew Smokes: No
Children Ok: Yes
Generator: GENERATOR ONAN 7.5 Kw 220V 150
Inverter: 700 VA INVERTER provides 220V/
Voltages: 220
Hammock: Yes

Price Details

Price from: €9,020

High season rate: €19,250

2021 Weekly Rates
Low - €9,020 (1st April - 22nd May & 1st - 31st October)
Mid - €13,970 (23rd May - 30th June & 1st - 30th September)
High - €19,250 (1st July - 31st August)

Charter Terms - arrival 4pm, departure 10am, diYachting contract
Prices include; Greek VAT

Bookings are only accepted with per person package. €580 per adult per week, €3480 per child under 16 per week, includes; all breakfasts & lunches, soft drinks, tea & coffee onboard, water, yacht & tender fuel. Minimum 4 people
Dinner is optional at €25 per adult, €20 per child for 3 courses and €5 less for 2 courses.

One Way Fees if booking the first leg, free return if already booked
Corfu to Kefalonia OR Kefalonia to Corfu €1200


Water Sports

Dinghy Size: 4.2m
Dinghy Hp: 50
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: 1
Boarding Ladder: on swim platform
Windsurfer: 1
Snorkel Gear: Yes
Wake Board: 1
Paddleboard: 2


Crew Information

Captain: Jake Elsden-Powell

Jake was born and grew up on the North Norfolk Coast. 2020 is Jake’s 4th year in the industry and is delighted to be onboard Argentous this summer, it is also his 4th year in the Ionian so he knows the area very well and will take you to the best spots. Previous to
working on yachts he worked in the hospitality industry, chalet host, front of house, sous chef and restaurant service.

Jake takes great pride in his work and his primary concerns ae quality and safety as a yacht master and sailor. Working alongside Kat, they make a very happy crew who enjoy their job and care for each and everyone of their guests.

Kat grew up dinghy sailing in the summers but her real introduction to yachting was through racing whilst at the University of Manchester (sailing out of Liverpool). At first so used to racing her first experience of cruising yachts was a pleasant surprise.

From winter seasons in luxury ski chalets Kat loves making cakes, canapés and treats for afternoon tea. As a flotilla host these skills were transferred to the galley. Always looking for adventure Kat has studied in Canada, been to art school, worked in France, Greece and at a Summer Camp in the USA teaching Synchronised Swimming. She loves working abroad however not many places fuel her addiction to Wasabi Peas. Kat's cooking and baking is always full of fun flavours and ideas that she is keen to share with friends.

Always the host, she loves entertaining and making everyone feel welcome.



Continental breakfast selection, tea, coffees, juices & cereals plus one of the following

  • Cinnamon French toast with sweet mascarpone and a berry compote

  • Omelettes - with a choice of fillings eg. ham, tomato, cheese, mushroom

  • Scrambled eggs and smoked salmon

  • Breakfast Blueberry Granola Muffins

  • American style pancakes with Maple Syrup

  • Breakfast Yoghurt jars made to order - with Fresh fruit, Granola and (Local) Honey

  • Breakfast quiche



  • Courgettes, chargrilled and dressed with Lemon, Mint, Chilli and Feta

  • Charcuterie board, fresh mozzarella, tomato and basil with local baked bread

  • Croque Monsieur an ultimate cheesy indulgence with smoked ham and mustard mayo. 

  • Tomato salad and basil with olive oil and anchovies

  • Creamy pesto pasta salad with rocket, parmesan and cherry tomatoes    

  • King Prawn Tacos with guacamole, red onion, fresh lime, sriracha sauce, chilli, yoghurt, mint, coriander, in a grilled flour tortilla

  • Frittata - seasonal vegetables with green salad

  • Apple and Beetroot salad with walnuts and crumbled feta cheese

  • Falafel, Halloumi, tahini yoghurt, red cabbage salad with toasted pitta




  • Pancetta wrapped asparagus

  • Tapas board - red pepper bruschetta, caramelised apple and pate crostini, serrano ham and peach served with homemade sangria

  • Medley of mushrooms in a tarragon crème served on a crispy crostini with a wild rocket salad

  • Satay Chicken skewers

  • Caprese Salad

  • Chevre Chaud -Baked Goats Cheese and Honey Tart.


  • Poached salmon on a bed of minted pea puree, lemon and pan fried gnocchi

  • Pork Loin with Cherry Vinaigrette and Dauphinoise Potatoes

  • Lamb cutlets pan-seared with Rosemary and Garlic, potato puree and ribbons of carrot.

  • Seared Asian Tuna, with Coconut rice and stir fried greens.

  • Sizzling garlic prawns with herby butternut squash orzo

  • Grilled local fish with Burnt Orange Hollandaise, served with buttered kale and crushed new potatoes.

  • Ballotine of chicken, red pepper jus and courgette ribbons

  • BBQ Glazed Pork, Apple and Polenta


  • Deconstructed Kirsh Brownie

  • Lemon Posset with Almond Shortbread

  • Creme brulée

  • Mango and Passionfruit Eton Mess

  • Pineapple roasted in white rum and muscovado sugar served with a toasted coconut creme

  • Berry Sorbet Baked Alaska

  • Inquire about JEANNEAU 64

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