From the Mast At the Flybridge Cosy Aft cockpit area Master Stateroom Bathroom Guest Cabin Guest Cabin Bathroom Lots of Lounge Space! Flybridge Paddle Boarding on calm waters Playing at Sunset View from the mast Going in! Lots of toys to enjoy Kepi at Anchor Aerial view

KEPI

Yacht Description

KEPI yacht is a 52.00 ft long sailboat catamaran and spends the summer in Greece and winter season in Greece. It was built by Lagoon in 2014. A refit was done in 2016. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins, 1 pullman cabin.

The sailboat features Yanmar 2 x 75HP Generator 17.5 Kva engines and a generator.

Accommodation

Measurements:

Headroom:

Salon - 7ft

Cabins - 6ft.8in



Beds:

3 Cabins length & width - 6ft.8in x 5ft.3in

(Starboard fwd, Portside fwd, and Portside aft)

1 Cabin length & width - 6ft.8in x 5ft

(Starboard aft)

1 Twin Cabin length & width - 6ft.8in x 3ft (Midship portside)



NOTE - Bunk-Bed cabin with ensuite facilities available for 10 pax charters. Crew sleeps in forepeak cabins.
10

Guests

5

Cabins

2

Crew

Lagoon

Built by

€12,300 - €18,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: + ipad
Crew Pets: No
Guest Pets: Yes
Camcorder: No
Number Dine In: Yes
Ice Maker: No
Number Of Dvds: Library
Number Of Cds: + itunes
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: Many
Smoking: On deck only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: n/a
Generator: 17.5 KW
Inverter: Yes
Voltages: 220v and 110v
Hammock: Yes
Windscoops: No

Price Details

Price from: €12,300

High season rate: €18,500

GREEK FLAG CATAMARAN

2018 Weekly Rates - Greece, East Mediterranean - Rates are in Euros
11,000€ April 04/2020 - May 29/2020
15,000€ May 30/2020 - June 26/2020
16,500€ June 27/2020 - Sept 04/2020
14,000€ Sept 05/2020 - Sept 25/2020
11,000€ Sept 26/2020 - Nov 28/2020

Currently, VAT for Greece is 12%.
Food, bar, diesel consumption, and port fees are not included in the price.

APA will be 20 - 25% (depending on group)
Charters start at 5pm and finish at 9am (Greek Terms), unless otherwise agreed

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

A crew gratuity, at client's discretion, typically 10% to 20% of the rate, is not included in the rates for Med

Specifications

Tube: 1
Guests: 10
Pref Pickup: Lavrion / Aegean Sea
Draft: 4
Cruising Speed: 9 KN
Helipad: No
Other Pickup: Cyclades (Mykonos, Paros, Sant
Built: 2014
Turnaround: 12 hours min
Cabins: 5
King: 1
Queen: 3
Pullman: 1
Showers: 5
Electric Heads: 5
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 17.5 KW
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: Electronic equipment: Fusion Radio - USB player with saloon and cockpit speakers, TV led 32", DVD player, wifi connection, tablet 10", printer/scanner. Satellite phone.
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: Custom
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Dinghy Hp: 50
Floating Mats: 2
Dinghy Pax: 8
Swim Platform: Yes 2 at stern
Water Skis Adult: Yes
Boarding Ladder: Hydraulic
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Big Game Rods
Windsurfer: No
Rods: 2
Snorkel Gear: 10
Underwater Camera: Yes
Scurfer: No
Underwater Video: 0
Wake Board: Yes

Other Entertainment

We specialize in making sure our guests are taken care of. From the time you walk onboard until the time you leave, you'll receive top-notch service.
Ask us to prepare a route that fits your wishes. Feel free to taste our gourmet dishes and cocktails. Or just ask your captain to organize a watersports activity, anything from SUP to wakeboard. We promise your stay on Kepi will be like nothing you've ever experienced.

Crew

Crew Information

Captain

Cook/Stewardess

Captain: Vasilis Diamantis

CAPTAIN VASILIS DIAMANTIS

Vasilis Diamantis was born and raised in Aigio, a small coastal town by the Corinthian golf. He has been sailing since his early years as a triangle racer. His love for action and nature also lead him to become a snowboard and rafting instructor and guide. He is a charismatic skipper with a great knowledge of the secrets that Greek seas hold, like detecting secluded beaches all around Greece. If you are lucky to have him as your captain you will immediately realize that he can become a trustful and beloved friend, satisfying your all your requests. Vasilis holds the Yachtmaster Offshore and STCW certificates and combined with his experience, you know you are in safe hands. Vasilis is also a volunteer for the Hellenic Red Cross and Civil Protection Authority due to his training and abilities.



COOK/STEWARDESS ELENA MALTEZOU

Elena is a certified mechanical engineer and worked for two years at the National Water Company.
At the same time, she was working in the beginning as a waitress at cafés and cocktail bars and later as assistant cook at restaurants.
Her work experience includes also child supervision at playgrounds which was a personal choice due to her love for children.
For the last three years she has working as hotel and inventory manager at Multihull Yachting Greece in parallel to her cooking duties at Sazerac Bar Restaurant.
She was born in 1989 and speaks English. She has been dancing classic and modern ballet since the age of 3 and loves travelling and cooking.

Menu


Cleo’s Mediterranean Menu 2014


  


Breakfast 


-        Coffee, tea, fresh fruit juice


-        Greek yoghurt with cereals and honey


-        Fresh fruit platter


-        Croissant, pain chocolate, cakes


-        Baguette, French toast, wholegrain bread


-        Assortment of cheese


-        Eggs prepared to your likings


-        Home-made frittata


Tapas & Starters


-        Avocado crayfish cocktail


-        Broccoli shot


-        Carpaccio of figs with feta cheese, pine nuts and basil


-        Cretan rusk with juicy tomatoes, feta, onion rings and olive oil


-        Dip of tomato & goat cheese


-        Duo of guacamole and tomato dip with crispy pita bread


-        Eggplant grilled, filled with feta and chili peppers


-        Fresh tuna tartar


-        Garlic bread with tomato salsa


-        Grilled Haloumi drizzled with lemon juice


-        Grilled shrimp with tarragon & lime dip


-        Grilled zucchini sticks wrapped in prosciutto


-        Hummus dip


-        Melted Camembert dip with oregano bread


-        Mini melon-Serrano bites


-        Mini tortilla-pizza


-        Mushrooms in the oven filled with prosciutto-cheese mix


-        Original yellow split pea puree (fava) with red onion and lemon


-        Red peppers filled with feta in the oven


-        Saganaki (grilled cheese)


-        Salmon mousse


-        Small toast with salmon and goat cheese


-        Shots of gazpacho soup on ice


-        Spanakopita (spinach pie)


-        Taramosalata home made


-        Zucchini keftedes with traditional soft    cheese and mint sauce


Lunch


-        Bouillabaisse with rouille and ciabatta


-        Caesar salad with chicken, crispy bacon, parmesan and garlic bread


-        Calamari salad on a bed of lettuce


-        Chicken gyros with cucumber salsa and tzatziki


-        Club Sandwiches and wraps “terre et mer” with green salad


-        Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream


-        Fish burgers with salsa Verde and a summer salad


-        Greek salad with caper leaves and pita bread


-        Lamb souvlaki wraps with lettuce and tzatziki


-        Linguine “frutti di mare”


-        Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce


-        Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce


-        Salad Niçoise with fresh tuna on the grill


-        Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing


-        Shrimps in spicy green curry with jasmine rice


-        Spaghetti Carbonara with Parmesan


-        Tagliatelle with smoked salmon, white wine sauce topped with fresh dill


-        Thai beef salad with mint, cilantro, lime & brown sugar dressing


-     Beetroot tartare with smoked cod and apple


Dinner


-        Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes


-        Cleo’s favorite Lasagna with 5 vegetables


-        Codfish with mustard-soy sauce and grilled tomatoes


-        Codfish with white wine sauce, fresh spinach, baked potatoes


-        Daurade in the oven with fresh ratatouille and basmati rice


-        Escalope Milanese with pasta


-        Fresh catch of the day on the grill with rocket, tomato and green asparagus


-        Grilled local fish with fresh horta


-        Lamb chops on BBQ with tomato salad and grilled vegetables


-        Mixed grill with salad of lentils, feta, olive oil and fresh herbs


-        Steak on BBQ with potato-chorizo cupcakes and grilled vegetables


-        Ossobuco with linguine and gremolata


-        Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella


-        Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes


-        Red mullet with mashed pesto-potatoes and zucchini spaghetti


-        Rooster in the oven with tomatoes, olives, lemon and soy sauce


Dessert


-        Apple cinnamon pie with grilled almonds


-        Apple crumble with Metaxa and speculoos


-        Baklava muffins


-        Café Glacé


-        Carpaccio of pineapple with Cointreau and fresh mint


-        Champagne mousse with fresh strawberries


-        Cheese platter with fig chutney, dried fruits and assortment of bread


-        Crème Brûlée


-        Dark chocolate mousse topped with white chocolate flakes


-        Flan caramel


-        Mascarpone with strawberries marinated in balsamic & vanilla


-        Millefeuil


 


 


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