- Double Beds: 3
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/Steward Nikolaos Melas
Nikolas is specialized in Mediterranean cuisine and 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. His personal qualities as creativity, punctuality, commitment, adaptability along with her organizing skills and friendly personality make his a valuable part of Helene's crew. He has worked in in various motor yachts from 2007 s a steward and Chef and various restaurants as Four seasons Astir Palace. He holds degrees from Professional culinary arts of IEK Akmi & Food and Beverage management of Le monde Culinary School. Previous yachts: M/y Albatross, M/y Loulou, M/y Joanna K. He speaks Greek and English.
- Captain: Andreas Voulgaris
- Language: English, Greek
- Years Sailing: 20
- Years Chartering: 16
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
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
- Air Conditioning
- Boarding Ladder
- Tube