Ad Astra 80

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	5
Length	78 Ft / 23.8 m
Beam	35.4 Ft / 10.82 m
Draft	6.6 Ft / 2.02 m
Builder	Fountaine Pajot
Built - Refit:	2024 - No Refit Date Set
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

One master cabin and four queen bed guest cabins all with private facilities

WATERSPORTS

Dinghy	Highfield 4,60 m
Dinghy HP	80
Paddle Boards	2
Double Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Jet Skis	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Highfield Tender 4,60 m with 80 HP engine
Chase boat (upon request and extra charge)
Jet ski (2 PAX)
Wakeboard (1)
Water ski adults (1)
Monoski adults (1)
Inflatable couch 3 seated (1)
Fishing gear (1)
Snorkeling gear (10)
SeaBob (2)
Kayak (2)
Paddleboard (2)
Inflatable donut (2)
Life jackets (adults & kids)

Board games: Backgammon, Chess, UNO

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

CREW PROFILE

George Liassides

Panagiotis Tsekeris

Loukas Douvaras

Vasiliki Maragou

Marina Affatato

Captain: George Liassides

Cheerful, responsible, and professional!
These are some of the skills endorsed by AD ASTRA 80 guests for Captain George. The experienced captain was born in Cyprus in 1970 and has had Athens as his permanent residence since 1990. He began sailing in 1993 until he decided to make his love for yachts and tourism part of his career and life in 2001.
He studied Shipping, Travel & Tourism. His naval education includes the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma, and Greek Coastguard powerboat certification (up to 24m). Additionally, he is certified for "GMDSS/GO," "Medical Care," "Medical First Aid," "STCW/95 B. Safety Course," "Crowd and Crisis Management Ro/Ro Passengers," "Survival at Open Seas," "PADI Open Seas Scuba," and "IATA/UFTA.
His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots in the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority on a daily basis.

Chef: Panagiotis Tsekeris
Panagiotis, born in 1999, brings a fresh culinary perspective to the team aboard Ad Astra. Having graduated from LeMonde in 2020, he embarked on a journey through some of Greece's finest restaurants in Athens, Skiathos, and Mykonos starting from 2018. Fluent in Greek and English, Panagiotis not only crafts delectable dishes but also fosters a welcoming atmosphere with his exceptional customer service. His strengths lie in his team spirit, his ability to thrive under pressure, and adept problem-solving skills, ensuring seamless operations in the galley and beyond. With his dedication to culinary excellence and a passion for creating memorable dining experiences, Panagiotis is determined to elevate the gastronomic journey aboard Ad Astra to new heights.

Previous Yacht: Serenissima

Chief Stew: Vassiliki Maragkou

Vasiliki Maragkou brings a wealth of experience and passion to her role as Chief Stewardess. With a decade in the luxury service industry, specifically in 5-star hotels and Michelin-star restaurants, she excels in providing top-tier service and ensuring a seamless and luxurious experience for all guests. Vasiliki's keen eye for detail and exceptional organizational skills make her an invaluable leader of the stewarding team.

Vasiliki holds WSET Level 1 and Level 2 certifications in Wines from W.S.P.C. LDT Athens, and she has also studied Food and Beverage Management at Le Monde College Athens. Her educational background further enhances her ability to deliver exceptional service and manage the culinary experiences on board.

Deck/Stew: Marina Affatato

Meet Marina, the vibrant stewardess on board Ad Astra. A dynamic blend of Italian heritage and Greek roots, Marina brings with her a stellar maritime background, having served as a Petty Officer in the Hellenic Navy. With her seafaring precision, impeccable service skills she’s set to elevate the onboard experience. Currently pursuing Maritime Studies in Athens, Marina is fluent in Italian, Greek, and English, and thrives in fast-paced, multicultural environments. Energetic, adaptable, and always professional, she’s known for her calm presence, sharp eye for detail, and unwavering commitment to excellence!

Deckhand: Loukas Douvaras

Introducing Loukas, a dynamic 29-year-old deckhand set to embark his journey on Ad Astra 80 this year. Born in 1994, Loukas swiftly transitioned from a base technician/manager role to become a deckhand for day cruises during 2023. His adaptability and eagerness to learn propelled him into various sea-related tasks, including yacht transfers from France to Greece. Despite his relatively recent entry into sailing, Loukas's profound love for the ocean drives his dedication and reliability in all circumstances.
Loukas's array of interests, spanning winter skiing, boxing, running, swimming, and reading, mirrors his vibrant and enthusiastic character. Armed with outstanding communication skills and an unwaveringly motivated demeanor, Loukas exudes a sense of serenity and composure when faced with the challenges of navigating the open waters. His multifaceted talents and team spirit, make him an indispensable addition to the Ad Astra team.

YACHT DESCRIPTION
S/Y AD ASTRA is new flagship from the renowned shipbuilder Fountaine Pajot. This sailing super yacht of exceptional luxury and space, executing the perfect balance between comfort and distinct. The yacht has a beach club. Down an elegant flight of steps you reach a platform that stands just above the waterline – ideal for swimmers. This can turn the whole aft area into a huge area for swimmers and sunbathers, or serve as a launch pad for divers and watersporters. The aft cockpit offers incredible entertaining space with multiple sunbeds and a very large dining table. The large forward cockpit has its own bar and a vast sunbed in order to balance the aft relaxation area Under the sunbed is a Jacuzzi. A perfect area to enjoy, relax and take in the sun. The flybridge takes on the mantle of an extra deck, the real story is the elegant wrap-around sofa which provides a really convivial spot for a big group of friends, or the whole family. The flybridges fully equipped with a full wet bar, as well as a plancha grill. A large 3m-long balcony folds down out of the bulwarks on each side of the cockpit, creating an entirely new dimension to the relaxation options here. While the balcony invites you to dive into the sea alongside, it also creates the opportunity for a sofa, built into the cockpit coaming. In effect, it adds two ‘side cockpits’ to the main cockpit. Deep sofas to starboard and free-standing seating to port with cocktail tables both enjoy fantastic views of the sea through the wrap-around windows.

ADDITIONAL INFORMATION

SAMPLE MENU

BREAKFAST
Teas-blends of hers
Top quality coffee
Smoothies
Jams: Apricot,pear, strawberry
Greek traditional honey
Homemade cakes: vanilla , chocolate, carrot, banana
Croissant: vanilla, chocolate
Greek pies : spinach pie , cheese pie , chicken pie
Breads : white, black , multigrain, brioche
Pancakes-crepes : with Nutella, tahini , peanut butter , honey , maple syrup
Cheese platter and cold cuts
Eggs : omelet ,fried , scrambled eggs , boiled , sakshuka eggs
Dairy : milk ,rice milk , oat milk , soya milk
Yogurt, yogurt goat
Cereal : granola,oat

Day 1

Lunch

Fresh salad with cherry tomatoes ,avocado , chili ,coriander , zest and juice laime and lemon

Ceviche sea bream with lemon , thyme , zest laime , sisame oil and soya

Whole fish bianco with baby potatoes and lemon garlic sauce

Dessert

Yogurt mousse with Greek thyme honey and caramelised nuts

Dinner

Mix green salad with cranberry , nuts , sauté prawns and dressing from citrus fruits

Tuna tartar in crust with 2 mayo garlic and wasabi

Red mullet savoro sauce and raisin

Dessert

Mousse chocolate with passion fruit

Day 2

Lunch

Greek salad with feta cheese , oregano ,caper , onion

Traditional “ tzatziki “

Roast lamb with rosemary ,thyme , fresh origano and garlic

baby potatoes marinated mustard honey

Dessert

Chocolate trunk with pistachio and ice cream

Dinner

Arugula spinach salad with cranberry , cashews nuts , Gorgonzola cheese and pear dressings

Beef tataki with ponzu sauce and pickle carrot ,onion

Iberico steak with green beans and orange sauce

Dessert

Cheesecake strawberry

Day 3

Lunch

Cretan Dakos salad with xinomyzithra cheese

Zucchini meatballs ,yogurt with herbs

Traditional “mousaka “

Dessert

Greek donuts with honey and cinnamon

Dinner

Burata salad with mozzarella and basil pesto and basil oil

Grouper little scoundrel with egg lemon sauce

Pasta calamarata with roe from Mesollogi

Dessert

Mousse halva with kaimakii ice cream

Day 4

Lunch

Watermelon salad with feta cheese ,jalapeño peppers , coriander and plain juice amd zest

Fave beans , octopus and caramelised onion

Orzo prawns with bisque

Dessert

Mix from ice creams

Dinner

Cabbage with grilled vegetables ,croutons, Parmesan and balsamic gel

Homade nioki pasta with Parmesan sauce ,truffle oil and fresh truffle

Rub eye with sweet potatoes purée, grilled asparagus

Dessert

Tiramisu

Day 5

Lunch

Groats salad with tomato,cucumber and fresh herbs

Seabass Athinaiki tartar

Linguini with lobster and bisque

Desserts

Crème lemon with fegentin biscuits

Dinner

Tricolour quinoa with avocado and pea sprouts dressing mustard honey

Beef carpaccio with oil ,lemon, truffle oil , horseradish zest and rocket

Dessert

Kiouneffe with ice cream

Day 6

Lunch

Kandaifi salad with lemon sorbet ,green leaves , strawberries and balsamic vinegar

Rustic service crayfish

Whole fish in salt crust with oil lemon

And grilled vegetables

Dessert

Traditional rizogalo

Dinner

Freda pasta salad , dill , sun dried tomatoes, red pepper, olives , vinegar xeres and herbs

Tarama salad with crispy pies

Seabass filet with beat roots puree and stamnagathi with lemon and dashi

Dessert

Pana cotta

Day 7

Lunch

Caesar salad with baby gem ,chicken,bacon , anchovies dressing and Parmesan flakes

Ratatouille ograten with graviera Naxou

Traditional “gemista” ( stuffed vegetables)

Dessert

Mixed fresh fruits platter

Dinner

Beluga lentils with vegetables and herbs with gazpacho avocado

Kakavia soup with stone fish

Cuttlefish with sauté spinach, marmalade tomato and truffle cream

Dessert

Churros with sugar ,cinnamon and butterscotch

PRICING DETAILS
Ad Astra 80 INQUIRE

Pricing

From: 65,000 per week
To: 85,000 per week

Pricing Details

Rates 2025
High Season (15 June - 15 September) EURO 90000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 800000/week + all exp
Low Season (1 November - 30 April) EURO 70000 + all exp
+ APA 20% + VAT 6,5%

Rates 2026
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)

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

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees:
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Ad Astra 80

Pricing

Pricing Details

Destinations

Learn More AboutAd Astra 80