Valium 67

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

DOUBLE BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	4
Length	67 Ft / 20.5 m
Beam	32.1 Ft / 9.81 m
Draft	3.9 Ft / 1.19 m
Built - Refit:	2023 - No Refit Date Set
Builder	Lagoon
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Accommodates up to 10 guests in 5 Double cabins, all en-suite.

WATERSPORTS

Dinghy	Yes
Paddle Boards	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
SeaBob F5
Sea Scooter (x2)
Standup Paddle boards (x2)
Wakeboard (adults)
Water ski (2x adults and 1x children)
Monoski
Snorkie Talkie (x2)
Fishing Equipment
Snorkeling equipment
Tubes – Towable inflatable
Inflatable Platform
Floating Sofa

CREW PROFILE

Zalina Yussupova

Captain - Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus

Chef - Eleftherios Nikolarakos
Lefteris was born in 1983 in Athens.
The capital city of Greece, a country with a big history in gastronomy.
He acquired his qulinary expertise in Chef d’ oeuvre College.
He is extremely motivated to constantly develop his skills and grow professionally.
He is confident in his ability to come up with interesting ideas for guest and crew meals.
He also has worked both private and charter with extensive restaurant background.
He is passionate for creating and combining flavors and textures using local ingredients.

Deckhand - Ilias Karamitros

Stewardess - Zalina Yussupova
Zalina originally is from Kazakhstan, but for 22 years now she is been leaving in Greece, Athens.
She has completed 5 years Sole Stewardess on a high and all - inclusive charter catamarans on a busy schedules in Greece and the southern Caribbean.
For 3 years working as a Sole Stewardess on a privately owned catamaran, travelling to France, Spain, Italy, Croatia, Montenegro and Thailand. Until now she has sailed 23,000 nautical miles. She also have previous experience in hospitality industry.
Her hobbies are yoga, meditation, theatre, cinema, reading books, cycling.

ACCOMMODATION INFORMATION

This is:

Accommodates up to 10 guests in 5 Double cabins, all en-suite.

SAMPLE MENU

DAY 1

LUNCH

Salad

Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano

Starter

Split peas,sundried tomatoes cream and marinated anchovies

Main

Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale

Dessert

Lemon cream pie with raspberry sauce

DINNER

Salad

Roasted goat cheese, poached pears and caramelized hazelnuts

Starter

Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce

Main

Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce

Dessert

Traditional orange pie from ''Mykonos'', vanilla ice-cream

DAY 2

LUNCH

Salad

Garlicky sauteed greens, soft cheese and fresh tomato

Starter

Steamed Mussels with ouzo and Greek herbs

Main

Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree

Desserts
''Ekmek kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina

DINNER

Salad

Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros

orange dressing

Starter

Wild greens pie from ''Macedonia''

Main

Beef fillet with grilled baby gem and chimichurri

Dessert

Namelaka chocolate tart, caramelized hazelnuts and bitter chocolate sorbet

DAY 3

LUNCH

Salad

''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo

Starter

Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''

Main

Shrimp orzo with chorizo powder, fennel and Aegean herbs

Dessert

Greek custard cream,''Galaktoboureko'' millefeuille

DINNER

Salad

Steak watermelon marinated, arugula and feta cheese

Starter

Amberjack ceviche in the style of Greek salad

Main

Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel

Dessert

Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce

DAY 4

LUNCH

Salad

Textures of tomatoes,caper and soft cheese from ''Crete''

Starter

Zucchini balls with mint yogurt sauce

Main

''Traditional Greek moussaka'' ,eggplant lasagna with veal tail

Dessert

Rice pudding with mastic, rosewater and pistachios of Aegena

DINNER

Salad

Red cabbage pickled salad, carrot, raisins, roasted butter squash and

prosciutto of Evritania

Starter

Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',

marinated cherry tomatoes and chives oil

Main

Chicken Fricassee, Madeira wine,wild mushrooms and trahanas

Dessert

Chilli cardamom dark chocolate mousse

DAY 5

LUNCH

Salad

Tabbouleh with yogurt-ginger sauce and lemon vinaigrette

Starter

Salmon tartare,avocado, mango and brick caviar

Main

Risotto ''spanakorizo'' with sea bass fillet

Desserts

Flan Parisien Vanille and roasted peaches

DINNER

Salad

''Salmorejo'' cold soup, crispy jamon and creme fraise

Starter

Scallops sauteed with lemon beurre blanc, caviar and morels

Main

Pork tenderloin, sweet potatoes puree with fresh plum sauce

Dessert

Chocolate tart with salted caramel buttercream

DAY 6

LUNCH

Salad

Sea Urchin salad with fresh lemon and olive oil

Starter

Greek shrimp saganaki with feta cheese

Main

Lobster linguine, bisque and grated roe

Dessert

Strawberry mousse and almond crust

DINNER

Salad

Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse

Starter

Wild mushrooms sauteed with blueberries fermentation and thyme

Main

Pistachio crusted lamb chops with grilled vegetables

Dessert

''Saragli'' from Thessaloniki and walnut pastry cream

DAY 7

LUNCH

Salad

Sifnos caper salad with smoked eel

Starter

Salty feta puffs ''Loukoumades'' with tomato jam

Main

Squid stuffed with rice,pine nuts and raisins

Dessert

Crema Catalana

DINNER

Salad

Deconstructed ''gemista' and foam of stuffed vegetables

with sheep's milk yogurt

Starter

Smoked eggplant, with wine cheese and tomato confit

Main

Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes

Dessert

Greek yogurt panna cotta with a sour cherry sauce

PRICING DETAILS
Valium 67 INQUIRE

Pricing

From: 35,000
To: 48,000

Pricing Details

Summer 2024 weekly rates:
High Season (July - August): euro 48.000 per week plus expenses (VAT & APA 25%)
Mid-Season (June - September): euro 44.000 per week plus expenses (VAT & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT & APA 25%)

VAT 6,5% till end of 2024

Summer 2025 weekly rates:
High Season (July - August): euro 48.000 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.000 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.

Valium 67

Pricing

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