HELENE

Yacht Description

HELENE yacht is a 68.00 ft long sailboat monohull and spends the summer in Greece and winter season in Greece. It was built by Yachtbau Brune Opus 68 in 2011. The yacht layout features 3 cabins and accommodates 7 guests. The cabin arrangement is following: 3 double cabins.

The sailboat features Perkins 225hp diesel 15kw Fischer Panda engines and a generator.

Accommodation

7 guests in: 1 master cabin with one double & one single bed and 2 double guest cabins. All air-conditioned with en suite facilities.
7

Guests

3

Cabins

2

Crew

Yachtbau Brune Opus 68

Built by

€13,200 - €16,900

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Water Maker: yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
Number Of Port Hatches: 6
Crew Smokes: Inq
Generator: 15kw

Price Details

Price from: €13,200

High season rate: €16,900

July/August : 16900 EUR per week
June/September: 15400 EUR per week
Low Season: 13200 EUR per week
Plus : VAT 12% and expenses
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

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Specifications

Tube: Yes
Guests: 7
Pref Pickup: Athens, Greece
Draft: 2.8
Cruising Speed: 8
Helipad: No
Maxspeed: 10
Other Pickup: Upon request
Built: 2011
Cabins: 3
Double: 3
Showers: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: 0
AC: Full
Generator: 15kw
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Williams 325
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: Yes
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder: yes
Water Skis Kids: No
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: No

Other Entertainment

Fully air conditioned, TV/DVD, Audio System, Onboard Wi-Fi Internet Access, Water maker, Generator, 220V sockets, Deck shower, Swim platform.

Crew

Crew Information

Captain

Cook/Hostess

Captain: Andreas Voulgaris

Captain Andreas Voulgaris
Andreas is a holder of the RYA’s Yachtmaster Ocean and he is also certified for GMDSS Long Range Operations, firefighting and lifesaving.
He speaks English fluently.He grew up in a family business that is owning, chartering and providing assistance to yachts. Since the year 2000 he has been working as skipper in sailing and power vessels all around the Mediterranean. His first charters started with sailing vessels in the Sporades islands (Skiathos, Skopelos, Alonisos) located in the Northern Aegean sea. He stayed there for 2 years doing weekly sailing trips as captain. Then he moved to Athens and Lavrion where he got to know the Cyclades islands (Mykonos, Paros, Syros, Santorini etc) very well. The Last 6 years he is based at the Ionian Sea where he acquired perfect knowledge of the area’s attractions and weather conditions. Over the years and countless miles he has developed excellent seamanship. He is a people pleaser and has a great sense of humor.
Andreas has two daughters, In his spare time he is an enthusiastic road cyclist and a swimmer.

Cook/hostess Dimitra Stamatopoulou
Dimitra is specialized in Mediterranean cuisine and is skilled in diverse range of cuisines including classic French, Asian Italian and different types of diets such as Paleo, gluten-free, vegan and more. Her cooking style can be described as fresh and healthy as she is using the freshest ingredients that are available in the market of each port and presented to a very high standard. Her personal qualities as creativity, punctuality,commitment, adaptability along with her organizing skills and friendly personality make her a valuable part of Helene's crew. Apart from her experience as Chef on board commercial yachts, Dimitra has been working with children as an animator since 2015 where she was organizing experiential art workshops, environmental actions and recreational events. Dimitra holds, among others, an open sea sailing license (advanced-HYCA 2018), Advanced Open Water Diver (IANTD) 2015, speedboat license, a certificate of Works of Arts maintenance technician, a diploma from Athens school of Arts as a visual artist Pedagogy adequacy of Art teaching and is constantly attending cookery courses in across Europe. In her free time she enjoys traveling, swimming and scuba diving. Dimitra speaks English, Greek and knows German.

Menu


Breakfast


Fresh Fruit Juices


Tea &/or Coffee


Seasonal and native fresh fruit &/or Fruit Salad


Muesli & Greek yoghurt accompanied by honey


Selection fruit yoghurts


Local Breads served fresh or toasted accompanied by a


selection of preserves


Deliciously Scrambled or Poached Eggs


Lunch


Grilled Red Mullet with Lemon & Celery Salad


Lamb Koftas served with Traditional Greek Salad


Risotto Verde served with shavings of Pecorino


Moules Mariniere accompanied by Warm Crusty Bread


Spaghetti Puttanesca and Roast Langoustines


Evening Dining


Hors D’ouvres


Montasio Cheese Crisps


Snapper Crudo with Chiles and Sesame Seeds


Filo Wrapped Asaparagus with Prosciutto


Tapenade of Sundried Tomato, Olive and Basil Crostini


Appetizers


Lobster, Fennel & Grape Salad


Buffalo Mozzarella, Crispy Serrano Ham and Roast Pepper Salad


Braised Octopus with Oregano


Fried Halloumi Cheese with Lime and Caper Vinaigrette


Entrees


Grilled Seabass with Herb & Raisin Salsa & Chermoula Marinade


served with Baked New Potatoes


Pan Fried Sea Bream & Ratatouille accompanied with Wild Rice


Roasted Leg of Lamb with Garlic, Rosemary & Lemon served


with Roasted New Potatoes and a Courgette & Baby Spinach


Salad


Chicken Cacciatore with Sauteed Courgette


Desserts


Raspberry Tiramisu


Peaches Baked with Amaretti


Walnut and Pistachio Baklava served with Mascarpone


Chocolate Mousse with a Spoonful of Cream


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