AD ASTRA | 2024 
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One master cabin (Bed size 1,80 x 2,00 m) and four queen bed guest cabins (bed sizes 1,60 m x 2,00 m) all with private facilities
#Pax:10
Draft:6.6
Cabin Configuration:1King(s), 4Queen(s)
Wash Basins:6
TP in Heads:No
A/C:Full
Cruising Speed:10
Length:78.7 Feet
Make:Fountaine Pajot
Showers:5
Heads:0
Helipad:No
Max Speed:12
Beam:36.4
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:1
Year Built:2024
Dinghy hp:80
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:10
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Aft - hydraulic
Gear Type:
U/Water Camera:No
Kite Boarding:No
Dinghy # pax:6
Water Skis Adult:Yes
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:No
Beach Games:Yes
Rods:1
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):2
Swim Platform:Hydraulic swimming platform
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:2
Highfield Tender 4,60 m with 80 HP engine
Chase boat (upon request and extra charge)
Jet ski (2 PAX)
Wakeboard (1)
Water ski adults (1)
Monoski adults (1)
Inflatable couch 3 seated (1)
Fishing gear (1)
Snorkeling gear (10)
SeaBob (2)
Kayak (2)
Paddleboard (2)
Inflatable donut (2)
Life jackets (adults & kids)
Board games: Backgammon, Chess, UNO
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
Captain: George Liassides
Chef: Stavros Iordanis
Deck/Stew: Marina Affatato
Deckhand: Panagiotis Vaitsis
Chief Stewardess: Sevi Yulianova
Captain: George Liassides
Cheerful, responsible, and professional!
These are some of the skills endorsed by AD ASTRA 80 guests for Captain George. The experienced captain was born in Cyprus in 1970 and has had Athens as his permanent residence since 1990. He began sailing in 1993 until he decided to make his love for yachts and tourism part of his career and life in 2001. He studied Shipping, Travel & Tourism. His naval education includes the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma, and Greek Coastguard powerboat certification (up to 24m). Additionally, he is certified for "GMDSS/GO," "Medical Care," "Medical First Aid," "STCW/95 B. Safety Course," "Crowd and Crisis Management Ro/Ro Passengers," "Survival at Open Seas," "PADI Open Seas Scuba," and "IATA/UFTA. His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots in the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority on a daily basis.
Chef: Stavros Iordanis
Stavros is the chef on board Ad Astra, a skilled private chef with a strong background in luxury villas, yachts, and fine-dining restaurants. Working professionally since 2019, he has built the majority of his experience in Spain, delivering high-quality dining across hotels, private villas, and yachts, complemented by a winter season in Switzerland working in a high-end hotel environment. He is highly proficient in Mediterranean and international cuisine, with a solid understanding of provisioning, galley organization, and strict adherence to HACCP standards. Professional, adaptable, and calm under pressure, Stavros is deeply guest-focused and takes pride in tailoring menus to individual preferences while maintaining consistency and quality. Fluent in Greek, English, and Spanish, he communicates easily with guests and crew alike. His versatile experience ashore and afloat allows him to create refined yet approachable dining experiences that enhance life on board and meet the expectations of discerning guests.
Chief Stew: Sevi Yulianova
Sevi Yulianova is a warm, attentive, and service-driven Chief Stewardess dedicated to creating exceptional guest experiences through genuine hospitality, impeccable attention to detail, and intuitive service. She takes pride in anticipating guests' needs, ensuring every aspect of their stay is seamlessly managed—from beautifully presented interiors and elegant table settings to personalized service tailored to individual preferences. Calm, discreet, and highly organized, Sevi creates a welcoming atmosphere where guests feel relaxed, valued, and completely at home. Fluent in English, Bulgarian, Greek, Turkish, and German, she communicates effortlessly with an international clientele, building genuine connections while delivering a seamless and personalized onboard experience. Her passion for luxury hospitality, combined with meticulous interior management and a proactive approach, ensures the highest standards of comfort and service are maintained at all times. As Chief Stewardess aboard Ad Astra, Sevi is committed to exceeding expectations, creating memorable moments, and ensuring every guest enjoys an elegant, relaxed, and truly unforgettable yachting experience
Deck/Stew: Marina Affatato
Meet Marina, the vibrant stewardess on board Ad Astra. A dynamic blend of Italian heritage and Greek roots, Marina brings with her a stellar maritime background, having served as a Petty Officer in the Hellenic Navy. With her seafaring precision, impeccable service skills she’s set to elevate the onboard experience. Currently pursuing Maritime Studies in Athens, Marina is fluent in Italian, Greek, and English, and thrives in fast-paced, multicultural environments. Energetic, adaptable, and always professional, she’s known for her calm presence, sharp eye for detail, and unwavering commitment to excellence!
Deckhand: Panagiotis Vaitsis
Introducing Panagiotis Vaitsis, a motivated Athens-born maritime professional (born 1996) preparing to bring his energy and reliability to Ad Astra 80. With a solid technical foundation from yacht maintenance and winterization roles in Athens, Panagiotis further strengthened his seamanship as a Petty Officer in the Greek Navy, serving on the bridge with responsibilities including course guidance and chart plotting, alongside vessel upkeep and equipment operation at sea. Most recently, he has worked as a professional diver (2023–2025), completing visual hull inspections, underwater repairs, and marina mooring restorations—demonstrating composure, physical capability, and strong safety discipline in demanding conditions. Backed by a Sailing & Speedboat License, Seaman’s Book, and SSI Open Water certification, Panagiotis is adaptable, team-oriented, and fully committed to delivering high standards on board.
Delicious cuisine, prepared fresh on board
Breakfast Menu
Breakfast Essentials
Variety of teas, freshly brewed coffee, different types of milk, and daily blended juices. Greek organic yogurt served with organic Greek honey (flower, pine, and thyme), cereals, Swiss-style overnight oatmeal, and a selection of jams and handmade marmalades (peach, strawberry, fig).
Energy Bowls
Açaí or pitaya bowls blended with seasonal fruits, served with homemade granola and mixed seeds.
Bakery & Bread Selections
Freshly baked butter croissants and artisan breads, served with avocado, smoked salmon, or grated tomato.
Crepes & Pancakes
Crepes and pancakes are served plain or with honey, maple syrup, agave syrup, dried fruits, and fresh berries.
Savory Selection
Cold cuts and a variety of cheeses.
Handmade Traditional Greek Pies
Spinach pie with “anthotiro” and herbs
Cheese pie with feta
Zucchini pie with herbs
Egg Dishes (À la Carte)
Boiled eggs, French omelet, scrambled eggs, sunny-side-up eggs, and poached eggs.
Signature Mediterranean Dishes (To Share)
Saksuka: Tender golden-fried eggplant, zucchini, and bell peppers in a rich handmade tomato sauce with aromatic herbs, topped with poached eggs
Spanish Omelette: A dense golden tortilla with thinly sliced potatoes and sweet caramelized onions, cooked in extra virgin olive oil
Kagianas: Vine-ripened tomatoes slowly simmered until caramelized, folded into eggs with extra virgin olive oil, and finished with feta
A curated selection is served daily, according to seasonality and guest preferences.
Day 1
Lunch
Green Salad with wild arugula, baby spinach, dry apricots, Roquefort and roasted hazelnuts drizzled with aged balsamic glaze.
Messinian pan-fried talagani, warm pita bread, and tzatziki sauce
Spinach and feta crunchy triangle in filo pastry.
Baby potatoes with thyme, rosemary, and lemon zest
Slow-roasted Cretan Mountain-Grazed Lamb with rosemary, garlic, lemon, and mustard marinade
Dinner
Deconstructed wild greens pie with fresh herbs, crunchy filo pastry in layers, and citrus vinaigrette.
Peruvian céviche with Leche de Tigre sauce and cold green pea soup
Almond-crusted Aegean red mullet with Fennel-Infused Risotto, lemon foam, and green chives oil
Panna cotta with caramelized grapefruits and orange
Day 2
Lunch
Cretan Dakos Salad with soaked “paximadi” topped with graded fresh tomatoes, crumbled “mizithra” cheese, extra virgin olive oil, oregano, and caper apples.
Greek potato salad with waxy potatoes, spring onions, red onions, parsley, dill, and Kalamata olives coated with mustard and yogurt sauce.
Whipped white “tarama” mouse, served with extra virgin dill-chlorophyll olive.
Seasonal boiled steamed vegetables
Wild-caught Red Porgy encased in a sea salt crust served with olive oil and fresh lemon.
Dinner
Mediterranean cauliflower couscous salad with citrus essence, pistachio, and pomegranate pearls.
Angel hair nest stuffed with mixed Greek cheeses and peach gel.
Slow-braised beef short ribs with red wine sauce, pacheri pasta, and graviera cream.
Classic Italian Tiramisu.
Day 3
Lunch
Caprese salad with heirloom tomatoes, buffalo mozzarella, fresh basil, and balsamic glaze.
Spicy Greek feta dip, sprinkled with red hot chili pepper seeds.
Baked tortilla, seasoned with smoked paprika.
Greek baby lettuce salad with spring onions, dill, and aged balsamic vinegar.
Traditional Greek stuffed bell peppers with fresh herbs, rice, and ground pork, served with rich tomato sauce.
Dinner
Miso-glazed florets, served on a bed of chilled labneh, finished with homemade hummus and fresh chives.
Smokie Eggplant Textures with burned shallots and Moroccan Marissa sauce.
New Zealand lamb chops with potato confit, burned baby broccoli, confit red carrots, and demi-glace with aged soya.
Chocolate lava cake with vanilla bean ice cream.
Day 4
Lunch
Crisp Mediterranean Slaw with pickled cabbage, shredded carrots, Florina peppers, and sliced celery.
Feta “flogeres” in filo pastry, drizzled with honey and roasted sesame.
Steamed beetroot salad with goat cheese, crushed nuts, and fresh figs.
Grilled heirloom tomatoes with fleur de sel, fresh oregano, and lemon yogurt.
Traditional Greek Moussaka.
Dinner
Steamed green pea salad with mango, sliced radish, roasted peanuts, and Thai peanut butter dressing.
Red prawn tartare with watermelon dice, fresh coriander, and celery brunoise, accompanied by Tabasco, watermelon, and lime consommé.
Pan-seared duck magret with baby shallot, hoisin infusion, and citrus sweet potato cream topped with sweet potato crisps.
Velvet Dark Chocolate Namelaka, hazelnut sea-salt crumble, and a forest fruit coulis.
Day 5
Lunch
Mediterranean chickpea salad with pickled cucumbers, carrots, red onions, and smoked trout.
Aegean anchovies cured in sea salt and served with extra virgin olive oil, confit lemons, and chili flakes.
Cherry tomato salad with caper leaves, fresh basil pesto, and mozzarella pearls.
Hand-crafted fritters with grated zucchini, mint, dill, and scallions, served with a zesty lemon-yogurt mousse.
Seafood Orzo Pasta with Saronic Gulf wild prawns, sun-dried tomatoes, sea urchin roe, and Naxos graviera
Dinner
Andalusian gazpacho with cherries and garlic crostini.
Pan-seared sea scallops, cauliflower-white chocolate purée, and double-smoked bacon shards.
Prime Filet Mignon with Teriyaki-Infused Hollandaise, sautéed red cabbage, and tempura vegetables.
Crema catalana with crumble and lemon sorbet.
Day 6
Lunch
Traditional Greek salad with tomatoes, cucumbers, red onion, green pepper, Kalamata olives, wild oregano, and barrel-aged feta.
Grilled Manouri cheese, Aegina Pistachio crust, and Melon & Ginger Chutney.
Sea Bass Carpaccio with a hint of Chios Mastic, pink peppercorns, and extra virgin olive oil
Zucchini tempura fritters with ricotta mousse.
Slow-braised rooster in red wine and mixed spices with handmade “hilopites” pasta and Parmesan foam.
Dinner
Shaved Fennel & Citrus Medley with a zesty citrus-dill vinaigrette.
Patatas bravas: roasted sweet potatoes plated on top of a parsnip cream, drizzled with handmade spicy mayonnaise and candied almond dust.
Grilled Cortina with venire rice, carrot pure, grilled asparagus, and “Mesolongi” golden bottarga flakes.
Ekmek syrup-soaked shredded kadaifi, creamy vanilla custard, whipped cream, and chopped pistachio.
Day 7
Lunch
Chilled Strawberry Gazpacho with basil-infused oil, balsamic pearls, and crumbled goat cheese
Quinoa salad with roasted bell peppers, feta cheese, and vinegar-taxini dressing.
Mixed leaf mesclun salad with baked jamon dates, green apple, and honey-mustard dressing, and roasted sunflower seeds.
Grilled octopus with Santorini Fava beans puree and tomato relish.
Honey-miso glazed salmon with rustic mashed potato, kimchi, semi-dried tomatoes, and baby pak choi.
Dinner
Seared ahi tuna tatami with ponzu sauce, togarashi, and Wasabi mayo.
Poached lobster in butter and herb emulsion served in bisque soup with vanilla essence. Pan-seared presa iberico with celeriac purée, heirloom carrots, dark Porto demi glace, and sautéed baby spinach.
Burnt Basque cheesecake with fresh berries.
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Rates are : Plus Expenses
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
N/A
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Special rate for bookings in March and April! - EGGciting Easter Special!!
Enjoy a special rate of 50,000 EUR/week plus extras for bookings in March and April!
Plus Expenses
The charter rate covers your professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20-30% on top of the base rate for sailing yachts, or 30-40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Yacht Type
Catamaran
Length
78.70 Ft
Crew
5
Cabins
5
Do you have questions about this yacht?
Get in TouchFrom packing tips to provisioning advice, here's everything you need to know before your charter begins.
4 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
4 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
5 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
5 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
N/A Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
6 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
5 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
5 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
5 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
5 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
6 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
5 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Above Deck is a concept born out of a love for travel and sailing – we believe everyone should get intimate with the big blue, at least once.
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