Serenity

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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	60 Ft / 18.3 m
Beam	32.7 Ft / 9.99 m
Draft	6.5 Ft / 1.99 m
Builder	Sunreef Yachts
Built - Refit:	2025
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

8 Guests in one Master Suite and 3 Double cabins all with similar size and with ensuite facilities

WATERSPORTS

Dinghy	Tender Gala V500
Dinghy HP	100
Paddle Boards	2
Single Kayaks	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Tender Gala V500 (100 Hp) with 9 guests seats
2 Sea bob
2 Stand Up Paddle
1 Kayak
Tubes
Fishing rob
Snorkeling equipment

CREW PROFILE

Captain
Vasiliki Paziana
Captain Vasiliki is an experienced sailor with over 40,000 nautical miles, including 15,500 ocean miles. She holds an RYA Yacht Master Ocean, multiple maritime licenses (Greek Offshore, Motor Boat <24m), and safety certifications (STCW 95, GMDSS, First Aid/CPR). A PADI Open Water Diver, she also trained in rescue operations with the German Red Cross. Beyond sailing, she has a BA in Greek Literature, a teaching diploma in special needs, and certifications in Braille & Greek Sign Language. Fluent in English, she enjoys sailing, skiing, hiking, diving, and photography. She has captained luxury charters across Greece, including New Horizons 3, Andare Avanti, and Medseatation. Her experience includes ocean passages, yacht deliveries, and regattas, such as a transatlantic aboard Azizam and a Cape Horn expedition on EVOHE.

Chef
Antony Pazianas
Chef Antony specializes in Mediterranean, Italian, sushi, and bistronomy. He has completed a Culinary Arts degree (IEK Omiros, 2022-2024) and trained in butchery (Averof Agricultural School). Additionally, he holds certifications in offshore sailing, motorboat driving, and first aid. His experience includes charter yacht cuisine high-end hospitality (Le Grand Chalet, Arahova), and restaurant work. With a strong background in seafood, menu development, and cost evaluation, he also has over 10 years in bartending and barista roles. Antony won third place in the Chef Competition, Category A, at MEDYS 2025. Passionate about travel, sailing, motorbikes, and skiing, Antony constantly refines his craft, blending creativity with culinary precision.

Hostess
Sofia Kontoxristou
Sofia brings a warm and attentive presence to the crew, ensuring guests enjoy a comfortable and memorable experience on board. With a strong background in hospitality and a keen eye for detail, she takes great pride in maintaining a clean, organized, and welcoming environment. Her friendly nature, excellent service skills, and commitment to guest satisfaction make her a valued member of the team.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast
• Smoked salmon & avocado sandwic with olive oil and cream cheese
• Omelette with mushrooms, cherry tomatoes and feta cheese
• Selection of fresh fruits – local and exotic
• Greek yogurt with honey, dried nuts and handmade marmalade
• Fresh pancakes with butter and handmade apple marmalade
• Selection of Greek cheeses and cold cuts
• Fresh bread and pastries from a local bakery

Lunch Options
• Green salad with fresh tuna and avocado yogurt sauce
• Chickpea wrap with smoked salmon, lime yogurt, and herbs
• Poached cuttlefish in garlic olive oil and Chinese cabbage
• Oven-roasted chicken stuffed with vegetables and herbs

Dinner Starters
• Traditional Greek rustic clear fish soup
• Eggplant cream with feta cheese and herbs
• Shrimps saganaki with fresh tomatoes and feta cheese
• Stuffed mushrooms with truffle oil and béchamel sauce
• Sea bass ceviche with tiger milk
• Grilled eggplants in garlic olive oil witherbs and dried nuts

Dinner Mains
• Greek lobster with handmade pasta and garlic butter
• Slow-cooked lamb ribs with potatoes, tzatziki sauce & red peppers stuffed with feta
• Grilled swordfish fillet with vegetables & deep-fried calamari with aioli sauce
• Grilled octopus with pasta, olive oil and beetroot poached in garlic olive oil
• Stuffed calamari with Kefalotyri cheese, deep-fried red mullets & yogurt sauce
• Arroser fillet mignon with sweet potato purée & mushrooms in wine sauce

Desserts
• Handmade ice cream with syrup
and biscuits
• Traditional Greek baklava
• Handmade cheesecake with
salted caramel
• Tiramisu

PRICING DETAILS
Serenity INQUIRE

Pricing

From: 34,900 per week
To: 48,000 per week

Pricing Details

July/August : 48,000 EUR per week
June/September: 42,500 EUR per week
Low Season: 34,900 EUR per week

APA 25%

Embarkation at 12:00 noon, disembarkation at 12:00 noon

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

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.
Currently 12% Greek VAT

Serenity

Pricing

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