One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Adult Waterskis
Kids Waterskis
Wakeboard
Snorkel
Tube
Fishing Gear
Scuba Diving
Dinghy
Highfield 4.20
Dinghy HP
70
Paddle Boards
2
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 Tender Highfield 4,20 with 70 HP engine
SUP (2)
Water Skis
SeaBobs (one with Seabob Cam) with quick chargers (2)
Kneeboard Jobe (1)
Wakeboard Jobe Maddox (1)
Jobe Binar Towable 3P (1)
Jobe Multi board (2)
Banana (3 seater)
Fishing gear
Snorkeling gear
Jet Surf (1) - (upon request)
Board games: chess, backgammon, UNO
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Stavros Dritsas
Giannis Skarlatos
Captain: Stavros Dritsas
Captain Stavros, born on November 27, 1978, embarked on his sailing journey at the young age of 7, and since then, sailing has become an integral part of his life. This early initiation has provided him with extensive experience, allowing him to actively participate in numerous sailboat racing events and regattas.
With a solid foundation as a sailing instructor, Captain Dritsas prioritizes the safety of Guests, Crew, and the vessel above all else. His exceptional engineering skills, coupled with a background as a mechanic-electrician, provide him with the expertise to address and assist in mechanical operations on board. Known for his high adaptability to various situations and demands, he maintains excellent communication with both guests and his crew.
Chef: Giannis Skarlatos
Giannis holds a Culinary Arts degree from a renowned culinary school in Greece and possesses a Certificate in Electrotechnology Engineering from his time in Australia. While new to the yachting industry, he brings a wealth of culinary expertise and a diverse skill set. Giannis is a seasoned chef with a flair for creating innovative dishes using locally sourced, fresh ingredients. His culinary repertoire spans a wide range of flavors, and he adeptly accommodates various dietary needs and preferences to ensure guest satisfaction. With a warm and friendly demeanor, coupled with a delightful sense of humor, Giannis enjoys engaging with guests. Fluent in both Greek and English, he is poised to elevate the onboard dining experience, blending his technical knowledge with a passion for culinary excellence. Giannis is excited to contribute his talents to the yachting world, promising a memorable and enjoyable dining experience for all.
* Giannis won 1st place in Chef's Competition - Emerald Category, EMMYS 2023
Previous Yacht: Lucky Clover, Pixie
Deckhand: TBA
YACHT DESCRIPTION S/Y KIMATA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms.
The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.
Awards:
* 3rd Place Diamond Category, CYBA Designer Water Competition, EMMYS 2024
ADDITIONAL INFORMATION
SAMPLE MENU
Breakfast
Eggs of the day: Avocado toast, Eggs benedict/Florentine, omelet, scrambled Eggs Cheese pie/spinach pie Cold cuts and Cheese platters Croissant/bread assortment Fruit platter Flavored/plain Greek yogurt Chia pudding Variety of preference milk Granola, corn flakes, oats Porridge
Starters
Tzatziki Dolmadakia (vine leaf-wrapped rice) Tirokafteri (spicy cheese dip) Steamed mussels with ouzo and lemon sauce Feta saganaki with honey and sesame seeds Eggplant rolls with tomato sauce and crumbled feta Surf and turf style fried rice Tuna tartar rice crackers Panko-breaded shrimp with lemon mayo Seabass ceviche Guacamole with sour cream and nachos
Salads
Greek salad Dakos salad Quinoa salad with spicy shrimp Horta salad (seasonal greens) Tuna Nicoise salad Caesar salad Potato salad with octopus Burrata with heirloom tomatoes and crispy prosciutto
Main Dishes
Moussaka Gemista (stuffed Bell peppers and tomatoes) Beef or lamb ragu with papardelle Lamb chops/ ribeye/ flank steak BBQ Grilled fish BBQ Cabbage rolls filled with minced pork and avgolemono sauce Beef tataki with ponzu sauce Pan seared sesame crusted salmon Truffle ponzu octopus with fava guacamole
Deserts
Pistachio baklava Greek yogurt with relish Mango mousse Cheesecake Chocolate tart with whipped cream/strawberries Ice cream
RATES 2025 (Summer/Greece)
Period A (July-August) EURO 41500/week
Period B (June - Sept) EURO 39000/week
Period C (October - May) EURO 31500/week
+ 6,5% VAT + APA 20%
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.