OWNERS CABIN OWNERS BATHROOM Guest Cabin Guest Bathroom

HIGHJINKS

Yacht Description

HIGHJINKS yacht is a 58.00 ft long sailboat catamaran and spends the summer in Greece and winter season in Greece. It was built by FOUNTAINE PAJOT in 2014. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features Engines - 2 X 110 Volvo Penta Generator - 1 x ONAN KVA engines and a generator.

Accommodation

She has one owners suite, 3 queen size double cabins - all with private facilities. Each cabin is equipped with TV, DVD and stereo system.
8

Guests

4

Cabins

3

Crew

FOUNTAINE PAJOT

Built by

€18,000 - €23,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Yes
Water Capacity: 220 lt/hr
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: deck areas only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 12 V/220 V

Price Details

Price from: €18,000

High season rate: €23,000

2020 Rates

HIGH SEASON (July - August): EURO 23000
MID SEASON (June & September): EURO 21000
LOW SEASON (Rest months): EURO 18000
Plus Vat currently at 12% plus expenses APA 20%

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

Specifications

Tube: Yes
Guests: 8
Pref Pickup: Athens
Draft: 7.9
Cruising Speed: 10
Helipad: No
Maxspeed: 12
Built: 2014
Turnaround: Athens
Cabins: 4
King: 1
Queen: 3
Showers: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Yes
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: T/T ZODIAC 4.10
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp: 50
Floating Mats: 0
Dinghy Pax: 6
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type:
Windsurfer: 0
Rods: 2
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Miltos Skouras

Captain: Miltos Skouras

Captain Miltos, born in 1955, has an extraordinary background. He has been on the sea all his life and yet he also holds a diploma in Architecture and he owned an advertising company for 8 years, working between Greece and Italy. He got his first skipper license 30 years ago and he even owned a couple of boats, sailing through the North Mediterranean, Aegean and Ionian seas gaining an excellent knowledge of every harbour, marina, small secluded bays and can tell you about every place worth seeing. He has also taken part in several sailing competitions with a lot of success throughout his career. For the last seven years, he has been working in the yachting industry, skippering mostly catamarans ranging from 39 to 62 ft and getting to know the Greek Islands like the back of his hand.
He has a very friendly character, always equipped with a smile and a kind attitude. Being very communicative he always make you feel very comfortably around him. Also being the father of two, he has a thoroughly gentle way with children, getting them to enjoy the journey for sure.
He speaks perfectly English, Greek, French and Italian.

Deckhand: Bozhibar Aleksov
Bozi was born in 1974 in the northern shores of the Black Sea so his relationship with the sea was formed on the day he was born! He has worked professionally in different cruise ships and has gained extensive knowledge as part of the technical support team in different shipyards.
Bozi is a pleasant and fun person who loves to entertain and to surprise his guests with his cocktails and snacks at Happy Hour. He also has wine knowledge. He understands different cultures and characters, is very adaptable and will ensure his guests an unforgettable sailing trip! They will always want to come back to this home! He speaks Bulgarian, English, Russian and Greek.


Chef: Eugenia Iskou

Chef Eugenia, born in 1970, is an amazing cook, who will make your trip unforgettable. Being educated in International and Greek Cuisine, based on seasonal and local products, she will create for you the most delicious meals and culinary delicacies. She owns her Skipper license since 2007 and has taken part, as a solid member of the crew, with various distinctions in various sailing competitions.
Having obtained an additional diploma in Archaeology and History of Arts (she has worked as an Archaeologist for 10 years for the Ministry of Culture) she is always willing to give an insight in the ancient history of each place you visit. She speaks fluently English.
She has an extremely kind charisma and a lovely personality and makes everyone around her smile. Eugenia especially loves to make children on board feel comfortable and always has a fascinating story from the Greek Mythology to tell them.


Menu

Day 1



Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.


Lunch - BBQ chicken drumsticks, Quinoa salad with prunes, goji berries and a plum dressing, sautéed spinach with sesame seeds and fresh bread.


Dinner - Baked whole local fish with a lemon cream dressing, oven roasted rosemary chips, Greek style salad and garlic bread.


Day 2


Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.


Lunch - Linguini Putanesca, rocket, pear & Parmesan salad, grilled asparagus and prosciutto and steamed radicchio with balsamic glaze.


Dinner - Slow cooked pork ribs with sticky plum glaze, roasted sweet potatopuree, grilled corn on the cob, slaw salad and blistered cherry tomatoes.


Day 3


Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.


Lunch - Steamed garlic & chili mussels, crunchy bread, mixed bean salad, blanched kale with anchovies and walnut, roast potato wedges.


Dinner - Red wine braised beef neck, mint yogurt sauce, smashed red kidneybeans with bacon, green leaf salad, steamed broccoli.


Day 4


Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.


Lunch - Beef tomatoes stuffed with rice, spiced chickpea & pomegranatesalad, smoked eggplant and fried zucchini.


Dinner - Prawn satay skewers, sesame noodles, bean sprout, carrot and baby cornsalad, steamed cavollo nero and bok choy.


Day 5


Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.


Lunch - Beetroot curry with sweet potato, saffron rice, tzatziki, spinach, red onion salad & goats cheese, naan bread and spicy chutney.


Dinner - Chicken thighs in a mascarpone sauce, roast new potatoes, rocket, cherry tom & avocado salad, honey glazed beetroot & carrot.


Day 6


Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.


Lunch - Creamy smoked salmon tagliatelle, green leaf and caper salad, crunchybread, roast tomatoes with pinenuts.


Dinner - Meatballs in thick tomato salsa, cauliflower gratin, baby kale salad, guacamole and steamed local greens.


Day 7


Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.


Lunch - Pesto crumbed mackerel fillets, salad of wild rice, beetroot & feta dip, roasted sweet peppers.


Dinner - Roast leg of lamb, grilled eggplant & zucchini, mint crème fraiche, buckwheat, tomato & green leaf salad, fried potatochips.


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