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  • 45,000 / Week
  • 60,000 (High Weekly Price)
  • 45,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 13,5 Knots/Hr
  • 12 Guests
  • 5 Cabins
  • 1 King
  • 1 Queen
  • 1 Double
  • 2 Twin
  • 2 Pullman
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

Inquire About This Yacht:


  • Size: 112.00 Ft
  • Beam: 22
  • Draft: 8.2
  • Engine: ENGINES: 2x630hpMAN GENERATORS: 1 X 50KW/ 1 X 27 KW Onan (2016) FUEL CONSUMPTION: 130lt/h @ 11.5Knots GENERATORS CONS.: 170/Day RANGE: 3000NM @ 10 Knots
  • AC: Full
  • Year Built: 1993
  • Builder: Bugari
  • 70hp 6.2m RIB (2019), Jet Ski, Sea Bob (2019), Tubes, Kneeboard, Wake board, Water skis (adults & kids), SUP, Kayak, Floating mats, Fishing gear, Snorkel gear.
  • TV/DVD, PS3 game console, Indoor / outdoor audio system, Water maker, Ice maker, BBQ, 2 generator sets, 220V power sockets, Full A/C with individual cabin controls.
  • 3 X VHF
  • Satellite Phone


12 guests in 1 Master Suite (King), 1 VIP (Queen),
1 Double convertible to playroom & 2 twin cabins each with an additional single upper pullman, all with en-suite facilities and individual A/C control

Inquire About This Yacht:


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


Milk-Coffee-Tea-Cereals- Toasted bread- Croissants- Greek Yoghurt- Butter- Marmalade- Variety of eggs- Variety of Greek Cheese- Cakes- Pancakes- Crepes-Greek Sweet Cream pie-Fresh Fruits and Fresh orange Juice.  



Starter: Scallops with mango, pineapple chutney and Vanilla oil.

Salad: Kinoa salad with baby rocket leaves, avocado and vinaigrette Ginger, served within the avocado shell.

Main Course: Steamed Salmon and mussels with cauliflower puree, beetroot jelly and mayonnaise with basil and wasabi.

Dessert: Delicious lemon pie


Starter: Dorado Carpaccio with roe of Mesologgi and cucumber and lime sorbet.

Salad: Green salad with king Crab and cocktail sauce

Main course: Paella a la Valenciana

Dessert: Pecan pie with chocolate served with vanilla ice-cream 


Starter: Traditional Greek cheese pie with herbs

Salad: Beetroot special salad with green apple, walnuts and yoghurt

Main course: Smoked pork pancetta with avocado salsa and sweet potato chips

Dessert: Cheesecake with blueberries


Starter: Peruvian potato nioki with Porto wine sauce

Salad: Greek salad in a dry bread nest 

Main course:  Rolled Chicken breast with ricotta cheese, spinach and dry tomato , rolled in prosciutto with warm balsamic vinaigrette 

Dessert: Greek sweet cream pie with vanilla ice-cream 





Starter: Basil Ravioli stuffed with mozzarella and prosciutto served with parmesan cream

Salad: Green Salad in kataifi pastry nest with feta cheese, unsalted white cheese, sorbet of lemon and olive oil with flavor of thyme

Main course: Lamb ribs with smoked eggplant puree, celery root chips and sauce with thyme flavor

Dessert: Rose apple pie


Starter: Terrine with mousse of cream cheese and fresh herbs

Salad: Colorful cabbage salad with carrot, celery and citrus fruit vinaigrette 

Main course: kebab with groats, rolled in vine leaves with Greek salsa and yoghurt sauce

Dessert: Praline tiramisu served with fresh fruits


Starter: Mille Feuille with roasted sardines in olive oil, sea urchin and  tomatoes chutney.

Salad: Colorful lentils salad with citrus fruit vinaigrette

Main course: Fish fillet with olives crust, served with stuffed zucchini cannelloni and roasted tomato sauce        

Dessert: Kasato Parfait with lemon and lime served on stuffed caramelized croissant


Starter: Risotto with leek and smoked pork in pieces and leek chips

Salad: Green salad with raspberry vinaigrette and garlic crouton with herbs

Main course: Beef fillet in sous-vide with vegetable spaghetti and mint pesto

Dessert: Banoffee  

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