WHITE CAPS

  • Guests: 10
  • Cabins: 5
  • Price Range: €35,000 - €41,500

Base

This yacht is based in Greece.

Yacht Description

WHITE CAPS yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Lagoon in 2021. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 4 double cabins, 1 twin cabin.

and a generator.


Accommodation

Accommodates up to 10 guests in 4 Double cabins and 1 twin (That can be converted to Double)
Tube: Yes
Guests: 10
Maxspeed: 14
Draft: 5.1
Cruising Speed: 10
Helipad: No
Ac: Full
Ac Night: No
Built: 2021
Cabins: 5
Double: 4
Twin: 1
Showers: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Flag: GREEK
Homeport: Athens
Yacht Permit: 1
Yacht License: 1

Features

BBQ: 0
AC: Full
Generator: YES
Internet: Onboard WIFI
Cruising Speed: 10
Max Speed: 14

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: YES
Crew Pets: No
Water Capacity: 1000 L
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: YES
Inverter: YES

Price Details

Price from: €35,000

High season rate: €41,500

Summer 2022 weekly rates:

High Season (July - August): euro 41.500 per week plus expenses (VAT12% & APA 25%)
Mid-Season (June - September): euro 37.000 per week plus expenses (VAT12% & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT12% & APA 25%)


Layout

Water Sports

Dinghy Size: APEX 443
Kayaks 1 Pax: 1
Dinghy Hp: 60HP
Swim Platform: Yes
Water Skis Adult: Yes
Water Skis Kids: Yes
Kneeboard: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes

Crew

Crew Information

Captain: Christos Loukatos

Captain- Christos Loukatos

Captain Christos was born in 1984. Since day one, he had a special connection with the sea.He participated in several sailing races in his spare time and he has also operated as a FIV sailing instructor in Italy. He also holds a motor yacht license, and life guard certificate. Professionalism and graciousness are his main characteristics and he will make sure that you have what you need throughout your vacation. His calm and alongside cheerful character will make anyone feel comfortable around him. In his free time he enjoys to hike, listening to music and cooking. Captain Christos is fluent in Greek, English and Italian.

Chef-Sotiris Sotirai

Chef Sotiris was born in 1983.He is characterized by a very positive and can-do attitude. He developed a passion for cooking from a very young age. In 2012, he graduated from the culinary school of Le Monde and since then he has completed a series of seminars on all cuisines. He loves travelling and after working a series of years in some of the finest restaurants and hotels in Athens and in Santorini, he decided to get on board yachts and combine his love of travelling and cooking. Although her inspirations are from multiple cultures and she can deliver a variety of different dietary requirements, he adores Mediterranean cuisine. Sotiris speaks Greek, English and French and aims to please and go above and beyond in order for his guests to have the most enjoyable culinary experience whilst on board.

Deckhand/Steward- Simon Naets-
Simon was born and raised in Belgium. From a very young age he was very passionate and creative with practical tasks and he had a love for the sea. He studied Sociology and Psychology, however he then followed his true passion and did a bachelor’s degree on Maritime Engineering.Over the last years he has been on several yachts, covering a lot of nautical miles and keeping all yachts he’s been on board on a pristine condition.

Simon will do the extra mile to make the guest feel like their home on board White Caps. He absolutely loves watersports and has STCW basic safety training, a medical certificate ENG as well as a Powerboat level 2. On board White caps, he feels like his home as she is a yacht he knows very well as he’s been on board of it from the day she got out of the shipyard.


Menu

Breakfast


Cereals


Fruit


Cold Cuts – Cheeses


Eggs of your preference


Bread


Butter croissants


Jams


Honey


Hazelnut praline


Coffee – Tea


Fresh juice


American breakfast selections


English breakfast selections


First day


Lunch


Osobouko with roast sauce, mushrooms and linguine pasta


Dinner


Salad Traditional greek rusk salad (dakos) withavocado mousse and tomato frames


Appetizer Sea bass tartar


Main Dish Sautéed grouper fillet with smoked eggplant puree


Dessert Banana caramel cream tart with whipped   cream


Second Day


Lunch


Crayfish with barley


Dinner


Salad Black beluga lentils, with Brussels sprouts and herbs


Appetizer Smoked salmon rolls with arugula and    Philadelphia crème


Main Dish Beef cheeks with pappardelle’s pasta 


Dessert Mille feuille vanilla cream with blueberries


Third Day


Lunch


Briam in the oven with edamame brans and gratin feta


Dinner


Salad Tomato salad with basil oil and greek galotyri


Appetizer Spring rolls feta with tomato jam


Main Dish Lamb sous vide with Thessaloniki’s couscous 


Desert Orange pie with vanilla ice cream


Forth day


Lunch


Roast chicken with gratin potatoes


Dinner


Salad Caprese salad mille feuille


Appetizer Caramelized octopus with Santorini fava


Main Dish Linguine pasta with cuttlefish ink a la vongole


Dessert Chocolate Pie


Fifth day


Lunch


Braised veal with vegetable puree


Dinner


Salad Mixed beets with basil oil and fresh mint


Appetizer Vegetable fish soup with lemon foam


Main Dish Mackerel fillet with hot potato salad and lemon oil sauce


Dessert Lemon cream with dark biscuit soil


Sixth day


Lunch


Traditional giouvetsi milk veal in the hull


Dinner


Salad Mixed green salad with beef fillets and soy   sauce


Appetizer Grilled vegetables with talagani cheese and  balsamic cream


Main Dish French cut ribs on the grill with sweet potatopuree


Desert Sweet profiterole with vanilla ice cream


Seventh day


Lunch


Handmade burgers with aromatic rice


Dinner


Salad Pasta salad with herbs and prosciutto


Appetizer Schinoussa’s fava with smoked eel


Main Dish Thrahanoto with turmeric, wild greens and  seafood 


Desert Chocolate mousse trilogy


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