Yacht Description

LAGOON 52 yacht is a 51.00 ft long sailboat catamaran and spends the summer in Greece and winter season in Greece. It was built by Lagoon in 2016. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 queen cabin, 2 double cabins, 1 twin cabin.

The sailboat features Engines - Yanmar 57HP Onan Genset 17.5kVA 1500RPM, 220/50Hz Inverter 3000W engines and a generator.


The 5 cabin version has the large owners cabin and a large double guest cabin, 2 identical double cabins & 1 bunk cabin, all with ensuite, Crew will use either the bunk cabin or Port aft cabin with access from the cockpit.







Built by

€8,650 - €18,200

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Number Dine In: ext
Water Maker: Sea Recove
Water Capacity: 960L
Ice Maker: No
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 16
Smoking: On deck only
Crew Smokes: No
Children Ok: Yes
Generator: Onan 17.5kw
Inverter: 12 /220V 3000W
Voltages: 220V/50Hz
Hammock: Yes

Price Details

Price from: €8,650

High season rate: €18,200

8 guests/ 4 cabins only, choice of 4 double cabins or 3 double and bunk cabin with crew using the bunk cabin or aft double cabin with access from the cockpit.

2019 Weekly Rates
Low - €8,650 (1st April - 30th May & 1st October - 10th November)
Mid - €13,500 (1st - 30th June & 1st - 30th September)
High - €18,200 (1st July - 31st August)

Charter Terms - arrival 4pm, departure 10am
Price includes; Greek VAT

Bookings are only accepted with inclusive catering package. €475 per adult per week, €375 per child under 16 per week, includes; all breakfasts & lunches, soft drinks, tea & coffee onboard, water, yacht fuel.
Minimum 6 guests (if only 1 - 5 guests they still pay for 6)
Dinner is optional at €25 per adult, €20 per child for 3 courses and €5 less for 2 courses.

One Way Fees if booking the first leg, free return if already booked
Corfu to Kefalonia OR Kefalonia to Corfu €1200


Tube: Yes
Guests: 8
Pref Pickup: Corfu, Greece
Draft: 1.5
Cruising Speed: 7
Helipad: No
Maxspeed: 8
Built: 2016
Turnaround: Corfu, Greece
Cabins: 4
Queen: 1
Double: 2
Twin: 1
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: Onan 17.5kw
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: 5GB of data is provided each week, if more is required it's €35 per 5GB purchased.
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: 4m
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp: 40Hp
Floating Mats: 0
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: aft on swim platform
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 1
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes


Crew Information


Stewardess / Cook

Captain: Jake Elsden-Powell

Captain: Jake Elsden-Powell
Darren is an enthusiastic South African non-smoking male. He has two main passions which developed from a young age, flying and sailing. As a teenager Darren learned to sail along the Southern Africa coastline on a number of monohulls and catamarans. This experience has proved invaluable as sailing in these areas exposed him to every type of sea state and condition imaginable!

A few years after finishing school in South Africa Darren managed to gain his Commercial Pilots License and Flight Instructors Rating after which he worked as a freelance flight instructor and charter pilot. Whilst working in the aviation industry he gained his Yachtmaster Offshore license and in 2011 he decided to leave South Africa and pursue a career in the yachting industry. Darren spent over three years in the Caribbean working on sailing and motor yachts during this time he gained plenty of valuable sailing experience as well as a good general understanding of the industry.

In 2015 he decided to move over to Europe and since then has worked in various positions on numerous super yachts with itineraries all over the mediterranean. Darren enjoys sharing his knowledge, experiences, and excitement of sailing with his guests.

Stewardess & Cook: Katherine Miller
Kat grew up dinghy sailing in the summers but her real introduction to yachting was through racing whilst at the University of Manchester (sailing out of Liverpool). At first so used to racing her first experience of cruising yachts was a pleasant surprise.From winter seasons in luxury ski chalets Kat loves making cakes, canapés and treats for afternoon tea. As a flotilla host these skills were transferred to the galley. Always looking for adventure Kat has studied in Canada, been to art school, worked in France, Greece and at a Summer Camp in the USA teaching Synchronised Swimming. She loves working abroad however not many places fuel her addiction to Wasabi Peas. Kat's cooking and baking is always full of fun flavours and ideas that she is keen to share with friends. Always the host, she loves entertaining and making everyone feel welcome.



  • Continental breakfast selection

  • Cinnamon French toast with sweet mascarpone and a berry compote

  • Omelettes - with a choice of fillings eg. ham, tomato, cheese, mushroom

  • Scrambled eggs and smoked salmon

  • Smashed avocado on toast

  • Breakfast Blueberry Granola Muffins

  • American style pancakes with Maple Syrup

  • Bacon Rolls

  • Breakfast Yoghurt jars made to order - with Fresh fruit, Granola and (Local) Honey

  • French crepes with Nutella and Fresh Fruit

  • Breakfast quiche



  • Caribbean Chicken Cous Cous

  • Courgettes, chargrilled and dressed with Lemon, Mint, Chilli and Feta

  • Charcuterie board, fresh mozzarella, tomato and basil with local baked bread

  • Balsamic glazed green salad

  • Croque Monsieur an ultimate cheesy indulgence with smoked ham and mustard mayo. 

  • Tomato salad and basil with olive oil and anchovies

  • Creamy pesto pasta salad with rocket, parmesan and cherry tomatoes    

  • Garlic ciabatta sticks

  • King Prawn Tacos with guacamole, red onion, fresh lime, sriracha sauce, chilli, yoghurt, mint, coriander, in a grilled flour tortilla

  • Tortillas and crudites served with freshly made salsa

  • Grilled Sausages

  • Bacon and broccoli potato salad. Salty bacon, sweet raisins and crunchy broccoli muddled together with a creamy mayonnaise.

  • Frittata - seasonal vegetables

  • Apple and Beetroot salad with walnuts and crumbled feta cheese

  • Falafel, Halloumi, tahini yoghurt, red cabbage salad with toasted pitta

  • Lemony Summer Chicken Soup - courgettes, spring onion, lemon, parsley. 

  • Crusty bread and fresh basil pesto

  • Lemony Summer Chicken Soup - courgettes, spring onion, lemon, parsley. 

  • Crusty bread and fresh basil pesto




  • Pancetta wrapped asparagus

  • Waldorf Salad - Blue cheese, apple and walnut

  • Tapas board - red pepper bruschetta, caramelised apple and pate crostini, serrano ham and peach served with homemade sangria

  • Medley of mushrooms in a tarragon crème served on a crispy crostini with a wild rocket salad

  • Satay Chicken skewers

  • Caprese Salad

  • Chilled Gazpacho soup

  • Mediterranean  Vegetable Risotto

  • Chevre Chaud -Baked Goats Cheese and Honey Tart.

  • Beetroot and Gin Cured Trout, with Cucumber and Lemon



  • Poached salmon on a bed of minted pea puree, lemon and pan fried gnocchi

  • Pork Loin with Cherry Vinaigrette and Dauphinoise Potatoes

  • Chicken and Seafood Paella 

  • Lamb cutlets pan-seared with Rosemary and Garlic, potato puree and ribbons of carrot.

  • Seared Asian Tuna, with Coconut rice and stir fried greens.

  • Sizzling garlic prawns with herby butternut squash orzo

  • Grilled local fish with Burnt Orange Hollandaise, served with buttered kale and crushed new potatoes.

  • Ballotine of chicken, red pepper jus and courgette ribbons

  • BBQ Glazed Pork, Apple and Polenta

  • Tagliatelle Carbonara



  • Berry Cheesecake

  • Deconstructed Kirsh Brownie

  • Lemon Posset with Almond Shortbread

  • Creme brulée

  • Mango and Passionfruit Eton Mess

  • Fresh Strawberry Galette with Pistachio Ice Cream

  • Coffee and cardamom tiramisu

  • Key lime pie - zesty filling in a caramelised crust to refresh the palate. 

  • Pineapple roasted in white rum and muscovado sugar served with a toasted coconut creme

  • Berry Sorbet Baked Alaska


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