Grayone

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 3

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	5
Length	80 Ft / 24.4 m
Beam	37.1 Ft / 11.34 m
Draft	13.4 Ft / 4.09 m
Builder	Sunreef Yachts
Built - Refit:	2020
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

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

WATERSPORTS

Dinghy	Castoldi 16ft jet
Dinghy HP	110
Snorkeling gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Castoldi Jet 16 ft Tender (8 pax)
Seabob (2)
Flightscooter (2)
Fishing gear
Wakeboard (1)
SUP (2)
Inflatable for Kids (1)
Waterski (2, for adults and for children)
Snorkeling equipment

Board games: Catan, chess, snakes and ladders, cards against humanity, exploding kittens and many more

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

CREW PROFILE

Daniel Shaw

Jenna Lee Shaw

Kirsty Ravell

Elizabeth Catharina Can Der Merwe

Andre West

Captain: Daniel Shaw

Daniel is a seasoned Captain and Engineer in the yachting industry, boasting over a decade of experience navigating diverse sailing vessels and challenges, accumulating over 40,000 nautical miles in different oceans, with High-End Charters and Ocean Crossings. With a positive mindset and a can-do attitude, he approaches all tasks with dedication and enthusiasm, ensuring the safety and satisfaction of guests and crew alike. Having worked in the past also as a mechanic for ships and airshow fighter jets, he possesses extensive knowledge in mechanical engineering, general vessel maintenance, refit works, and even built his own catamaran from scratch! Fluent in English and Afrikaans, with basic proficiency in Spanish and Dutch, Daniel fosters seamless communication onboard. Beyond his professional expertise, he is a certified Rescue Diver and skilled in KiteSurfing, Surfing, and Foiling, adding to the onboard recreational experience. Since joining the industry in 2017, he has served on multiple catamarans and motor yachts, gaining hands-on experience and leadership skills. As Captain on Grayone, Daniel's commitment to excellence and passion for yachting shine through, promising an unforgettable journey characterized by superior service and adventure.

Chef: Jenna Lee Shaw

Jenna Lee boasts over seven years of extensive yachting experience, encompassing high-end charters, ocean crossings, and private trips aboard large catamarans and motor yachts. A seasoned yacht cook, she ensures seamless operations, smart provisioning and efficient food management onboard Grayone. She has a wide repertoire and can easily adapt her menu to different food preferences and diets. Over the years Jenna Lee has refined her costumer service skills not only in cooking, but also as stewardess, deckhand and even masseuse making her a great asset to the team on board. She is kind, highly professional, efficient and organized. Fluent in both English and South African languages, she excels in catering to various tastes with creativity and finesse, thriving in multicultural environments.

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 Spanish.

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 Spanish.

Deckhand: Andre West

West is a dedicated and hardworking deckhand aboard the catamaran *Grayone*, known for his commitment to excellence and strong work ethic. He excels in fostering positive relationships, creating a welcoming atmosphere, and ensuring a seamless experience for guests. Passionate about outdoor activities and animal welfare, West is always seeking opportunities for personal and professional growth.
With a background in hospitality management, including roles at Kapensis Guesthouse and Ludicks Guest Farm, West brings a wealth of experience in overseeing operations, managing staff, and ensuring guest satisfaction. His ability to handle tasks with efficiency and a keen eye for detail makes him a valuable asset, consistently ensuring a smooth and enjoyable environment for all.

YACHT DESCRIPTION
GRAYONE is a very fashionable dark grey hull color highlighting her gorgeous exterior lines and the enormous deck area covering the three teak decks. The formal dining area is located to port, while a luxurious sofa and matching drop-down table are located in the centre area, beneath the port windows. The opposite side features a comfy L-shaped sofa accompanied by coffee tables, armchairs, and footstools, all of which can be used as extra gathering and resting spaces. In contrast to the traditional nautical decor found on other luxury yachts of a comparable size, the interior of this one features a light ceiling and floors, dark blue and white tones, and a warm, welcome soft orange utilized in part for the materials. The GRAYONE luxury catamaran's clever internal layout allows for a front bar complete with a wine cellar to serve guests both inside the boat and on the foredeck. Guests will have a hard time deciding between the aft cockpit, the spacious flybridge, and the upper deck, which features two loungers, integrated seating with breathtaking views of the water, and a cocktail table. A wide electro-hydraulic bathing platform is essential for the luxury crewed catamaran GRAYONE to store the fast tender, which is powered by 110hp and can reach speeds of over 35 knots. Along with the floating deck, the water toys, which include water skis, and a 16-square-meter floating swimming pool, may be securely thrown into the water.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Vegetable & cheese-filled egg muffins.
Caramelized apple Belgian waffles with Chantilly cream & freshly grated nutmeg
Country-styled personalized omelet filled with your favorite ingredients.
Classic eggs Benedict: freshly baked English muffin, poached eggs, baby spinach, Avocado, bacon, topped with Hollandaise sauce.

(daily: fresh fruit platter, croissants, warm breads, juices, coffees, Greek yogurt, home-made granola and bacon… lots of bacon)

Appetizers

Baked salmon sushi cups.
Truffle mushroom and goat's cheese crostini.
Fried rice paper filled with smoked salmon and cream cheese.
Sweet potato chips served with beetroot hummus and chia seeds.
Pesto and ricotta bruschetta.

Lunch

Sesame ginger tuna tartare on a bed of cucumber, cilantro & lime served with an edamame salad & fresh bread.
Greek souvlaki kebabs served with grilled zucchini and spanakopita.
Pad Thai with sauteed chicken, shrimp fresh veggies, bean sprouts, cilantro, roasted peanuts & fresh lime.
Spicy lamb meatballs, served with dolmades and a Greek salad.
Butterflied garlic lemon lobster with a fresh Mediterranean pasta salad and crusty homemade rolls.

Apres Lunch

Homemade sorbet duo- mango, coconut, and raspberry mint.
Watermelon in honey syrup with cinnamon yoghurt
Homemade ice cream with fresh strawberries.
Key lime pie, served with meringue and lime slices.

Starters

Candied pecan, raspberries, arugula, and goat cheese salad.
Salmon ceviche with mango & coconut salad, served with nori crisps.
Caprese salad with balsamic glaze, fresh local basil, and roasted pine nuts.
Ultra-fresh beef carpaccio, garnished with arugula and drizzled with vinaigrette.
Baked brie and cranberry relish puff pastry squares.

Dinner

Lamb & eggplant moussaka served with a Greek salad, warm pita, and Tzatziki.
Baked sweet salmon served with wasabi mashed potato and garlic butter asparagus.
Authentic orzo combines fresh mussels with ouzo liquor and plenty of herbs and spices.
Thai basil chicken curry with fresh local basil, red curry, chicken, shrimp, fresh peppers, and coconut milk, served with aromatic rice.
Greek traditional pasta beef casserole (‘Giouvetsi’) with roasted vegetable melody.
Sea bass en papillote, crispy shrimp in kataifi crust flamed with squid ink, salad octopus.

Deserts

Traditional sweet baklava . phyllo dough filled with chopped pistachios and honey.
Chocolate brownies served with a trio of ice cream and cream.
Greek milk custard tart served on a filo pastry base and drizzled with orange syrup.
Karydopita (spiced walnut cake ) served with vanilla ice cream.
Tiramisu

PRICING DETAILS
Grayone INQUIRE

Pricing

From: 55,000
To: 75,000

Pricing Details

2025 Rates
High Season: Euro 75000 per week (June 15th - Sept 15th)
Mid Season: Euro 65000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 55000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 25%)

Destinations

greece

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