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  • 21,000 / Week
  • 29,500 (High Weekly Price)
  • 21,000 (Low Weekly Price)
  • Winter Port: W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
  • Summer Port: W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., Turkey, W. Med - Spain/Balearics, Croatia
  • Speed: 24 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 4 Showers
  • Pet-Friendly
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Every boat name has a story – EXPLORION’S Story comes from Greek Mythology; Orion, son of Poseidon, is a Greek mythological hunter, who gave his name to the Orion constellation. Explorers have navigated for millennia using this constellation. EXPLORION is about chasing your dreams and exploring the Greek islands with your trusted crew. This masterpiece of innovation and luxury is now available for exploration in the Greek islands. EXPLORION is a well appointed 4 stateroom vessel with a King master stateroom and 3 Queens guest cabins – all with en-suite amenities. There are multiple relaxing, dining and entertaining areas to please even the most discerning client. EXPLORION provides the volume of space equivalent to a yacht well over 70ft. The vessel boasts exceptional fuel efficiency thanks to its unique and technological advanced hull design. Enjoy comfortable cruising speeds exploring the Greek Islands without excessive fuel consumption.Crew have separate cabins and amenities. EXPLORION is more than just a vessel; it’s a symbol of Aquila’s commitment to craftsmanship and cutting-edge design, setting new standards in the world of power-cruising catamarans. The fit and finish of this stunning catamaran are truly remarkable, providing an exceptional platform for your upcoming sea adventures.


  • Size: 54.00 Ft
  • Beam: 25
  • Draft: 5
  • Engine: Engine: 2x Cummins 550 HP Generator: Kohler 18KW Water maker: Spectra Newport 1000, 40 gal/hr
  • AC: Full
  • Year Built: 2023
  • Builder: Aquila
  • The Highfield 420 with a Yamaha outboard 60-HP engine has a capacity for six passengers. This classic 420 design is a luxury tender and a hard-working support vessel.
  • Sea Toys onboard:
  • Noodles
  • 10 Snorkeling equipment
  • 3 rods for fishing (1 of them is only for trolling)
  • 1 Seabob
  • 1 Scubajet
  • 2 Sups
  • Water ski for adults, sizes 36–47
  • Water skiing for children
  • Wakeboard
  • Towable tube for 2
  • Floating Mat
  • All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
  • Other amenities:
  • Solar panels
  • Wine cooler
  • Iron and ironing board
  • Hair dryer, hand towels, and shower caps
  • Communications:
  • Wifi
  • Printer
  • Laptop
  • Bed sizes: Master cabin 1,90 × 2,00 m / VIP cabin 1,62 × 2,00 m / 2x Double cabin 1,60 × 1,90 m
  • All cabins are equipped with full amenities (shampoo, conditioner, body lotion and body wash)
  • Explorion is being fitted for full remote office capabilities, allowing the working family to combine work demands that may conflict with the family vacation schedule.
  • Explorion will also be fitted for corporate business services for extended on-board stay options.


Accommodations are contemporary style with full amenities, including an en-suite bathroom, an individual AC regulator, a TV, a fan, 220V and USB charging, work space, and storage, including a 3/4-inch hanging closet with numerous drawers. Cabins include a full-size head with a walk-in shower and fresh water, an electric flush toilet, and a large salon area with ample comfortable seating. Large galley area with a full-size refrigerator and freezer and common household amenities.

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Explorion Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


Fresh fruits and local cheese
Eggs in various ways
Greek yogurt and traditional pies
Variety of coffees
Croque madame
Avocado toast
Croissants and pancakes



Greek salad with tomato,cucumber,feta,olives,onion and green pepper
Quinoa salad with fresh mango, raisins,red pepper,lime zest, chili flakes and cucumber
Purple cabbage, fresh pineapple, bell pepper, shrimp, and extra virgin olive oil
Green salad with caramelized manouri,apple,cranberries sesame seeds and carob syrup
Baby spinach,fresh onion,feta,poached egg and leek chips
Lentils salad with avocado, carrots and ginger-lime dressing



"Saganaki" fried graviera cheese with walnut crust and thyme honey
Marinated eggplant rolls with feta, sage and grape syrup
Sauteed mushrooms with garlic,cognac and thyme served with roquefort fondue
Tarama mousse on carob bread with baby shrimps
Tuna ceviche with lime avocado and cucumber
Stir-fry chicken with spicy dried apricot sauce
Red mullets with garlic, white balsamic vinegar and rosemary
Fried tomato balls with tzatziki
Salty tart with summer veggies: feta,mint and bechamel sauce



White grouper slow cooker in salt crust
Osso buco with black garlic sauce and celery root puree
Octopus cooked in red wine with fava beans and caramelized onions
Lamb leg stuffed with haloumi and warped in vine leaves
Fresh ravioli served with lobster tomato confit and basil
Rooster cooked in grape syrup, served with black rice
Tuna steak with roasted baby potatoes and fennel-orange salad
Stuffed squid with carrot ginger puree and lemon sauce



Chocolate souffle stuffed with peanut butter served with ice cream
"Halva" with almonds and raisins
Fig cheesecake
A double chocolate tart on a hazelnut base
Greek Walnut Pie with vanilla ice cream
"Kataifi," served with custard cream and cinnamon sauce
Brownies with white chocolate mousse and caramelized nuts

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