Oneida 2

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

DOUBLE BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	50 Ft / 15.3 m
Beam	26.7 Ft / 8.16 m
Draft	4.7 Ft / 1.44 m
Builder	Lagoon
Built - Refit:	2022 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Accommodates 8 guests in 4 double cabins

WATERSPORTS

Dinghy	Yes
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
Standup Paddle boards (x2)
SEASCOOTERS (x2)
Water ski for kids
Snorkeling equipment
Tubes – Towable inflatable

CREW PROFILE

Dimitris Bokolas

Zoe Chatzeathanasiou

Dimitris Bokolas - Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.

Zoi Chatzeathanasiou - Chef
My name is Zoe. I am a professional chef with 7 years of experience. During these years I have worked in different kind of restaurants, gaining skills and experience next to award winning Greek chefs. Although my culinary expertise is mainly based on Mediterranean cuisine, I really like experimenting with different tastes and variety of cuisines as well. I am passionate not only about cooking but also about nature, so my free time I enjoy exploring and hiking.

Petros Filos - Deckhand
Petros was born in 2002 in Athens and holds a speed boat license and a sailing license. Over the past season, he has gained significant experience, strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills and team spirit he is dedicated to ensuring the safety and satisfaction of both crew and guests. His dedication and expertise to the team, makes him a valuable asset. Beyond sailing, he has a strong passion for sports. He speaks Greek and English.

ADDITIONAL INFORMATION

SAMPLE MENU

BREAKFAST

Eggs: boiled, omelet, poached and scrambled
Yogurt with granola, honey and berries
Sandwich with salmon, cream cheese, avocado, spinach and olive oil
Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
Cheesecake pancake
French toast
Greek kagiana with feta cheese and marjoram
Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

DAY 1

LUNCH

Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
Lamb lemonade with celery

DINNER

Beetroot with xynomyzithra and balsamic vinegar
Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

DAY 2

LUNCH

Greek salad
Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
Ossobuco with mashed potatoes and gremolata

DAY 3

LUNCH

Manouri breaded with almond fillet and tomato jam
Greek moussaka

DINNER

Seasonal greens with tomato pulp and fresh oregano
Grilled shrimp with parsley and butter sauce

DAY 4

LUNCH

Gorgonzola salad
Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

Dakos salad
Shrimp pasta

DAY 5

LUNCH

Fava with octopus
“Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

Fresh fish ceviche with cucumber, coriander, and citrus
“Giouvetsi” octopus

DAY 6

LUNCH

Bruschetta with whipped cream, dates and Lefka’s salami
Greek pastitsio

DINNER

Mix salad with pickled Beetroot, carob and balsamic vinaigrette
Fried squid

DAY 7

LUNCH

Mousse tarama with dill oil and black caviar
Codfish skordalia

DINNER

Tzatziki with xynomyzithra and fennel
Fresh tomato with oregano, caper, thyme and coarse salt
Stake with potatoes baby (dip chimichurri)

DESSERTS

Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
Blueberry cheesecake
Orange pie with ice cream
Mousse chocolate with bourbon
Mousse yogurt with kumquat marmalade
Ekmek

PRICING DETAILS
Oneida 2 INQUIRE

Pricing

From: 15,000
To: 18,500

Pricing Details

Summer 2025 weekly rates:
High Season (July - August): euro 19.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 17.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (VAT 13% & 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.

Destinations

greece

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ONEIDA 2