3 Queen Cabins
1 Twin Cabin
Total guests sleeping:8
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Double Kayak
Snorkel
Tube
Fishing Gear
Scuba Diving
Dinghy
20 HP Honda Highfield SP 360 Tender
Dinghy HP
20 HP
Paddle Boards
2
Double Kayaks
Yes
Snorkeling gear
Yes
Inflatable, towable tubes
Yes
Fishing Gear
Yes
Scuba Diving
Yacht offers Rendezvous Diving only
OTHER TOYS 20 HP Honda Highfield SP 360 Tender
Kayak
Standup Paddle board x 2
Snorkeling equipment
Tubes – Towable inflatable
Sea scooter (2)
Noodles
Board Games: chess, backgammon, cards
CREW PROFILE
Amalia Provelengiou
Kai Kleiner
Captain: TBA
Chef: Amalia Provelengiou
Amalia, the culinary artist aboard Sahana, brings a unique blend of skills and experience to the galley. With a speedboat license in hand and a seasoned sailor for 17 years, she navigates both the kitchen and the open seas with finesse. Having honed her culinary talents by practice and dedication, she served as a cook on a catamaran last year, demonstrating her ability to craft delectable meals in the confines of a maritime galley. She is kind, adaptable, with a keen eye for detail and one can understand the love she puts in her dishes. Fluent in Greek and English, with basic knowledge of Spanish, Amalia effortlessly communicates with guests from various backgrounds, ensuring a delightful dining experience for all aboard. Her passion for both sailing and gastronomy infuses every dish she prepares, making her an indispensable asset to the Sahana crew.
Previous Yacht: Lucky Clover
Deckhand/Stew: Kai Kleiner
Kai Kleiner, originally from South Africa, is a dedicated and hardworking deckhand aboard SAHANA. Known for his friendly, approachable nature and strong work ethic, Kai is always willing to go the extra mile to ensure the safety and comfort of guests. His passion for sailing and the sea is evident in everything he does, from assisting with sailing operations to maintaining the vessel with care and precision.
YACHT DESCRIPTION Introducing Sahana, the stunning Bali 5.4 catamaran designed for an unparalleled luxury sailing experience in the Greek islands. This beautiful yacht features three spacious double cabins and one twin bed cabin, each designed with elegance and comfort in mind, providing a cozy retreat for guests to unwind and relax after a day of exploration.
Sahana is not just a yacht; it is a floating haven with a wonderful crew of three dedicated professionals who are committed to ensuring that every moment on board is nothing short of perfection. From personalized service to expert navigation, the crew of Sahana is there to cater to your every need and create unforgettable memories during your Greek island adventure.
Experience the beauty of the Greek islands from the deck of Sahana, where you can soak up the sun, admire the crystal-clear waters, and feel the gentle sea breeze on your face. The spacious outdoor areas provide plenty of room for lounging, dining al fresco, and enjoying the magnificent views as you sail from one stunning destination to the next.
Whether you choose to relax on the flybridge, dine in the open-air cockpit, or swim off the hydraulic swim platform, Sahana offers the perfect setting for a luxurious and unforgettable sailing vacation. Immerse yourself in the charm and magic of the Greek islands aboard this perfect yacht, where every detail has been carefully crafted to ensure your comfort and satisfaction.
Embark on a journey of discovery and relaxation with Sahana as your elegant floating sanctuary, and let the enchanting Greek islands be the backdrop for an unforgettable yachting experience that will leave you refreshed, rejuvenated, and longing to return.
ADDITIONAL INFORMATION
SAMPLE MENU
BREAKFAST
Fresh bread / Pastries / Cakes Jam / Honey / Butter Variety of yogurts Cereals / Nuts French toast / Pancakes / Crêpes Omelette / Scrambled eggs / Poached eggs / Sun side up / Boiled Fruit/Veggie platter Cheese platter / Cold cuts Freshly squeezed juice / Milk (Almond, Oat, Regular, Light,Lactose Free) Coffee, Tea
LUNCH
SALADS
Aegean Breeze Salad Mediterranean Quinoa Bowl Cretan Dakos Salad Steamed Vegetable Salad (Broccoli, Carrot, Zucchini, Olive Oil, and Lemon) Creamy cabbage and carrot Slaw Pomegranate and Arugula Salad Caprese Salad with Heirloom Tomatoes and Basil Beluga Lentil Salad with Cherry Tomatoes and Feta Black-Eyed Peas Salad with Fresh Herbs and Red Onion Beetroot Salad with Walnuts and Yogurt Dressing Traditional Greek Potato Salad with Olive Oil and Parsley
APPETIZERS
Seared Halloumi with Honey and Thyme Spanakopita Rolls with Dill Yogurt Dip Zucchini Fritters with Herbed Tzatziki Cured Anchovies with Lemon and Olive Oil Shrimp Saganaki with Tomato and Feta Melitzanosalata , Smoky Eggplant and Olive Oil Fava Purée with Caramelized Onions and Capers Classic Tzatziki with Garlic, Cucumber, and Dill Creamy Tyrokafteri with Spicy Roasted Peppers Burrata with Cherry Tomatoes, Basil Oil,Sea salt Bruschetta with Tomato, Basil, and Aged Balsamic Hummus with Paprika, Olive Oil, and Pita Bread Crispy Zucchini Balls with Mint and Feta Mini cheese pies with Flaky Phyllo and Cheese Savory Pumpkin Pie with Thyme and Feta Herbed Cheese Croquettes with Lemon Aioli Baked Feta with Tomatoes and Oregano Saganaki (Fried Cheese) with Lemon and Oregano Taramasalata with Olive Oil and Fresh Bread
MAIN COURSES
Freshly Caught Fish Grilled Sea Bream, Sea Bass, and Red Mullet with Lemon and Mediterranean Herbs
Fish Fillets Pan-Seared Salmon, Sea Bass, and Sea Bream with Roasted Vegetables and Lemon Olive Oil
Shellfish & Seafood Seafood Pasta with Fresh Basil, Cherry Tomatoes, and Olive Oil Lobster Pasta with Saffron and a Creamy White Wine Sauce Shrimp Pasta in Garlic, White Wine, and Fresh parsley Orzo with Shrimp and Kozani Saffron, Finished with Lemon Zest
Traditional Greek Dishes Stuffed Seasonal Vegetables (Gemista) with Rice, Fresh Herbs, and Ground Beef Traditional Greek Moussaka with Layers of Eggplant, Minced meat, and Bechamel Sauce
DINNER
SOUPS
Vichyssoise with Sautéed Leeks and Crispy Bacon Roasted Butternut Squash Soup with a Hint of Cinnamon Tomato Soup with Fresh Herbs and a Drizzle of Olive Oil Mushroom Soup with Celery Root, Truffle Oil, and Fresh Thyme Chilled Gazpacho with Heirloom Tomatoes, Cucumber, and Basil Classic Greek Avgolemono (Lemon and Egg Soup) with Chicken and Rice
APPETIZERS
Citrus Ceviche with Sea Bass, Lime, and Fresh Herbs Shrimp Tartare with Chili, Lime, and Avocado Purée Bruschetta with Pico de Gallo and Basil Pesto on Toasted Brioche Stuffed Mushrooms with Cream Cheese, Prosciutto, and Dried Figs Assorted Grilled and Steamed Vegetables with Herb Vinaigrette Crab and Mango Tartare with Avocado, Lime, and Microgreens Tuna Taki with Sesame, Wasabi, and Cucumber Salad Grilled Scallops with Lemon Foam and a Drizzle of Basil Oil Caramelized Figs with Prosciutto and Aged Balsamic Vinegar Freshly Oysters with Lemon and Horseradish Beef Carpaccio with Arugula, Parmesan Shavings, and Balsamic Reduction Prosciutto-Wrapped Asparagus with a Lemon Aioli
MAIN COURSES
Flank Steak with Chimichurri Sauce, Creamy Mashed Potatoes, and Grilled Vegetables Pan-Seared Salmon Fillet with Cauliflower Puree, Roasted Asparagus, and Lemon Butter Sauce Souvlaki Night (Marinated Pork or Chicken Skewers, Grilled Vegetables, Tzatziki, and Pita Bread) Mushroom Risotto with Parmesan and Fresh Herbs Lamb Rack with Herb Crust, Roasted Garlic Mash, and Red Wine Jus Sweet and Sour Chicken with Pineapple, Bell Peppers, and a Tangy Sauce
DESSERTS
Crème Brûlée with Mandarin Orange Infusion Decadent Chocolate Cake with Orange Zest Classic Apple Pie with a Cinnamon Glaze Mosaiko (Greek Chocolate Biscuit Cake with Nuts and Sweet Syrup) Millefeuille with Pastry Cream and Fresh Berries Halva with Orange Syrup and Shredded Coconut Galaktoboureko (Greek Custard Pie with Phyllo and Syrup) Baklava with Honey and Pistachios Assorted Ice Creams in Various Flavors Yogurt Mousse with Seasonal Fresh Fruits Fruit Salad with a Honey-Lime Dressing Greek Yogurt with Spoon Sweet (Seasonal Fruit Preserves) Local Delights
Summer 2025 weekly rates:
High Season (July - August): euro 26.000 per week plus expenses (VAT 12% & APA 25%)
Mid-Season (June - September): euro 23.500 per week plus expenses (VAT 12% & APA 25%)
Low Season (rest months): euro 18.500 per week plus expenses (VAT 12% & 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.