White Caps

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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	5.1 Ft / 1.56 m
Builder	Lagoon
Built - Refit:	2021
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Accommodates up to 10 guests in 4 Double cabins and 1 twin (That can be converted to Double)

WATERSPORTS

Dinghy	APEX 443
Dinghy HP	60HP
Paddle Boards	Yes
Single Kayaks	1
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
SEA BOB
SUP x2
Tube
Wakeboard for adults and kids
Water ski for adults
Kayak
Snorkeling gear
Fishing gear

CREW PROFILE

Christos Loukatos

Angelos Tolias

Captain - Christos Loukatos

Captain Christos was born in 1984. Since day one, he had a special connection with the sea.He participated in several sailing races in his spare time and he has also operated as a FIV sailing instructor in Italy. He also holds a motor yacht license, and life guard certificate. Professionalism and graciousness are his main characteristics and he will make sure that you have what you need throughout your vacation. His calm and alongside cheerful character will make anyone feel comfortable around him. In his free time he enjoys to hike, listening to music and cooking. Captain Christos is fluent in Greek, English and Italian.

Chef - George Tsamouris

George is a talented and passionate chef from Greece with over 15 years experience. After completing his studies in Le Monde Culinary School, he gained experience mostly as a Head & Executive chef in restaurants, 5 star hotels and private villas. He has developed ability to create delightful menus according to individual preferences. From creating menus, food management and provisioning, safety and hygiene standards. He is excited to return to the sea and create new dishes and a wonderful dining atmosphere on board. Fluent in both Greek and English, he is committed to providing WHITE CAPS guests with an unforgettable gastronomic journey.

Deckhand/Steward - Angelos Tolias

Angelos was born in 2000. He is a very professional, dedicated and kind person. He has a diploma in the Engineering and the Maritime professional sector. His management on large tanker ships, brings maritime knowledge to his role. He has valuable experience in customer and dining service, working many years in various restaurants and private yachts in Greece. He always looks for ways to improve himself personally and professionally. Additionally , he holds a license for speed boat, speaks advanced English , loves travelling and listening to music.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Cereals
Fruit
Cold Cuts – Cheeses
Eggs of your preference
Bread
Butter croissants
Jams
Honey
Hazelnut praline
Coffee – Tea
Fresh juice
American breakfast selections
English breakfast selections

First day

Lunch

Osobouko with roast sauce, mushrooms and linguine pasta

Dinner

Salad Traditional greek rusk salad (dakos) withavocado mousse and tomato frames

Appetizer Sea bass tartar

Main Dish Sautéed grouper fillet with smoked eggplant puree

Dessert Banana caramel cream tart with whipped cream

Second Day

Lunch

Crayfish with barley

Dinner

Salad Black beluga lentils, with Brussels sprouts and herbs

Appetizer Smoked salmon rolls with arugula and Philadelphia crème

Main Dish Beef cheeks with pappardelle’s pasta

Dessert Mille feuille vanilla cream with blueberries

Third Day

Lunch

Briam in the oven with edamame brans and gratin feta

Dinner

Salad Tomato salad with basil oil and greek galotyri

Appetizer Spring rolls feta with tomato jam

Main Dish Lamb sous vide with Thessaloniki’s couscous

Desert Orange pie with vanilla ice cream

Forth day

Lunch

Roast chicken with gratin potatoes

Dinner

Salad Caprese salad mille feuille

Appetizer Caramelized octopus with Santorini fava

Main Dish Linguine pasta with cuttlefish ink a la vongole

Dessert Chocolate Pie

Fifth day

Lunch

Braised veal with vegetable puree

Dinner

Salad Mixed beets with basil oil and fresh mint

Appetizer Vegetable fish soup with lemon foam

Main Dish Mackerel fillet with hot potato salad and lemon oil sauce

Dessert Lemon cream with dark biscuit soil

Sixth day

Lunch

Traditional giouvetsi milk veal in the hull

Dinner

Salad Mixed green salad with beef fillets and soy sauce

Appetizer Grilled vegetables with talagani cheese and balsamic cream

Main Dish French cut ribs on the grill with sweet potatopuree

Desert Sweet profiterole with vanilla ice cream

Seventh day

Lunch

Handmade burgers with aromatic rice

Dinner

Salad Pasta salad with herbs and prosciutto

Appetizer Schinoussa’s fava with smoked eel

Main Dish Thrahanoto with turmeric, wild greens and seafood

Desert Chocolate mousse trilogy

PRICING DETAILS
White Caps INQUIRE

Pricing

From: 35,000
To: 41,500

Pricing Details

Summer 2025 weekly rates:
High Season (July - August): euro 41.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September): euro 37.000 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT 6,5% & APA 25%)

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.

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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