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  • 45,000 / Week
  • 65,000 (High Weekly Price)
  • 45,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 29 knots Knots/Hr
  • 12 Guests
  • 6 Cabins
  • 1 King
  • 1 Queen
  • 2 Double
  • 4 Twin
  • 2 Pullman
  • 6 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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  • Size: 101.00 Ft
  • Beam: 23.3
  • Draft: 7.5
  • Engine: Engines: 2x MTU 1680KW /2.000 RPM Generators: 2x 33kW Kohler 1x 23kW Kohler night generator GENERATORS: 240LTR/day. Stabilizers underway & zerospeed
  • AC: Full
  • Year Built: 2001
  • Builder: Admiral - It
  • Tender sport 4.95m with bright new 100 hp mercury.
  • Jet Ski 2 seater YAMAHA 270hp
  • Seabob
  • Banana
  • Tubes
  • Water skis for adults and children
  • Snorkeling gear
  • SUP
  • LG SMART 55" LED TV (2018), QNAP media server (2018), Sonos Play-5 Speaker (2018), Sonos Subwoofer (2018), OTE TV Satellite Receive,
  • Retractable awning on Flybridge (covers 4/5 of the flybridge basically all the space apart from where the Captain is)


The TV Room on the Main Deck converts into a VIP Cabin
2 of 4 Twin cabins convert into Double cabins.
One Master on the lower deck

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SUMMER FUN 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.


Milk - Variety of teas - Coffees

Fresh orange juice - Fresh fruit juice

Fresh fruits

Greek yogurt


Bread - Butter Croissant - Chocolate Croissant – Biscuits – Traditional crackers

Fried eggs - Scrambled or Poached - Omelet

Variety of sausages – Bacon – Ham and Turkey – Greek cheeses

Homemade marmalades – thyme, pine, fir honey

Traditional homemade falafel
Tuna tataki with wakame  and burned brown sugar
Salmon fillet with pistachio crustle with mange toot roasted in butter clarifie
Homemade houmous      

Smoked mussels
Mista salad with orangesoya vinegraite and mango
Red mullet savoro (traditional recipe from corfu island)

Risoti with prawns and white truffles
gazpacho soup in shot
Whole seabream on the frill with lemon olive oil sauce
wild greens, beetroot salad
Orange pie

Beef carpachio
Rib eye black angus with baby potatoes and mange toot saute
caprese salad
chocolate pie with vanilla Madagascar ice cream
Greek traditional salad with feta cheese and capers
Beef mendagion with gravy and celery root purree
Crème brullee with burned marsmellows and mint

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