Moya

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	3
Length	56 Ft / 17.1 m
Beam	31.0 Ft / 9.47 m
Draft	4.1 Ft / 1.25 m
Builder	Lagoon
Built - Refit:	2014
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Accommodates 10 guests in 4 Queen(s), 1 Twin(s)cabins

WATERSPORTS

Dinghy	4.30 m
Dinghy HP	60
Paddle Boards	Yes
Single Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
4,20 m RIB
Water Skis
Wakeboard,
Tubes,
Kayak,
SUP,
Fishing gear
Snorkelling
2 x Sea Scooter
12 m2 inflatable platform
Extra Towables

CREW PROFILE

Thanasis Damalidis

Captain Thanasis Damalidis
Thanasis was born in Athens in 1990.At the age of 11 he had his first experience in sailing as his family used to charter yachts for holidays. Sailing was his true passion so he decided to expertize it and start working in the sea. He started gaining experience by assisting the delivery of newly launched mono hulls and catamarans from the shipyards abroad as well as everywhere in Greece. His charter experience started from smaller size yachts, going to bigger and bigger year after year. Especially last year with 21 weeks of non stop charters and many many happy customers! Thanasis holds an offshore sailing license by HORC club and a powerboat license from Greek authorities. He also holds a first aid license from Greek Red Cross and in his free time he is a volunteer in Red Cross Samaritans, Rescuers and Lifeguards. Skipper Thanasis is always ready to welcome his guests, aiming to ensure a hospitable experience on board and show them the most beautiful hotspots of the Greek islands. He speaks English fluently. His hobbies are diving, training and shooting club.

Chef Athanasios Kyriakidis
Chef Athanasios is a passionate and experienced Greek chef with over 15 years in restaurants, hotels, and luxury crewed catamarans. Having served as Head Chef in renowned establishments across Greece and abroad, he brings refined Mediterranean flavors, fresh seafood specialties, and creative international dishes to the table. Known for his calm professionalism and warm hospitality, he designs tailor-made menus to suit every guest’s preferences, including vegetarian and children-friendly options. With a true love for the sea and fresh ingredients, Chef Athanasios creates memorable dining experiences that perfectly complement life onboard.

Stewardess
Sia Simeonidou
Sia is a highly motivated and detail-oriented stewardess with a passion for delivering exceptional guest experiences at sea. With a strong background in hospitality andy sailing catamarans and motor yachts, she brings a polished, professional, and friendly presence to the crew. She works closely with the chef and captain to deliver seamless, tailored experiences, whether on charter or with private owners. Fluent in English, and with a friendly and approachable personality, Sia ensures that every guest feels at ease and well cared for throughout their time on board.
Her goal is to leave a lasting smile on the faces of everyone she encounters by creating a seamless and extraordinary voyage

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Coffee – Tea – Fresh Orange Juice

Seasonal Fresh Fruit Platter

Cereals – Yogurt with Honey

Bacon and Eggs (Scrambled/Cooked/Fried) - Greek Omelet

Croissant – Toast – Fresh traditional homemade Pies

Pancakes- “Kalitsounia” (small cheese pastry from Crete)

Preserves and Spreads

Assorted Cheeses and Cold Cuts Platter

Appetizers

Chilled leek and avocado soup

Fish pie a la grecque

“Souvlaki” with fig gorgonzola and prosciutto

“Mastelo saganaki” cheese from Chios with mastic liqueur and

lime

Stuffed wontons with goat cheese red pepper, rosemary and honey

Lunch

Stuffed vegetables, variety of vegetables stuffed with a

special mix of rice/spices & herbs

Jewfish marinated with beetroot served on sauté spinach

Suckling lamb with plums (traditional recipe from Epirus)

Baked Sea Bass with lemon couscous

Stuffed squid with Cypriot halloumi cheese served on mashed

jerusalem artichoke

Chicken filet in Vinsanto wine sauce and tangerine,

served on aromatic rice with dry nuts

Dinner

Baked lamb shank served on mashed eggplant

with sesame paste sauce

Greek Mousaka with Greek salad

Grilled filet with tomato tartar served with French fries

Fresh lobster/prawns spaghetti on fresh tomato sauce garlic

and wine

Grilled chicken marinated with whisky and honey in Hellenic

yogurt

sauce, served with sautéed baby potatoes

Dessert

Mascarpone and verbena semifreddo

Poached apricots with crème anglaise/ Chocolate soufflé

Crunchy strawberries crumble / Ginger chocolate cheese cake

Yoghurt with Honey and walnuts

Fresh Fruit Cobbler

Chocolate Pie

Coffee – Tea

PRICING DETAILS
Moya INQUIRE

Pricing

From: 16,730 per week
To: 23,940 per week

Pricing Details

Rates
July/August : 23.940 EUR per week plus expenses
June/September: 21.630 EUR per week plus expenses
Low Season: 16.730 EUR per week plus expenses

APA 25%

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Embarkation/ Disembarkation 12:00-12:00

Appetizers

Pricing

Pricing Details

Destinations

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