KENTAVROS II

KENTAVROS II Yacht Charter

Yacht Description

KENTAVROS II yacht is a 78.00 ft long motor yacht monohull and spends the summer season in Greece and winter season in Greece. It was built by Ferretti in 2000. A refit was done in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 queen cabin, 1 double cabin, 2 twin cabins.

The motor yacht features 2 x MTU 2001 m91 2000hp Generators: 1 x 27kw Onan & 1 x 19kw Onan Generators consumption: 120 Litres/Day engines and a generator.

Accommodation

1 Master Cabin with Queen size bed (170cm x 200cm).

1 VIP Cabin with double bed (150cm x 200cm).

2 Twin cabins with 2 twin beds each (70cm x 195cm).

All cabins with en-suite facilities.

Cabin Breakdown

Queen Cabins: 1
Double Cabins: 1
Twin Cabins: 2

KENTAVROS II Yacht Details

78'

Length

8

Guests

4

Cabins

4

Crew

Ferretti

Built by

25,000 - 31,500

Weekly price low-high season

550 Litres/Hr

Consumption

27

Cruising Speed

38

Max. Speed

2018

Refit

KENTAVROS II yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 50,000 to 63,000 10,000 to 18,900 60,000 to 81,900 Discounts outside the main season are common.
7 day charter 25,000 to 31,500 5,000 to 9,450 30,000 to 40,950 Standard charter rate, base for all calculations.
3 day charter 12,500 to 15,750 2,500 to 4,725 15,000 to 20,475 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
25,000 / 6 * 3 days = 12,500

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: 25,000

High season rate: 31,500

2024 Charter Rates:
High Season Rate (July & August): 31,500 EUR / Week + VAT + Expenses
Mid Season Rate (June & September): 28,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 40% of the charter fee not included in the rates. 2024 Charter Rates:
High Season Rate (July & August): 31,500 EUR / Week + VAT + Expenses
Mid Season Rate (June & September): 28,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 40% of the charter fee not included in the rates.

Price Terms

Plus Expenses

KENTAVROS II Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq
Children Ok: Yes
Generator: Generators: 1 x 27kw Onan & 1
Inverter: YES

Specifications

Tube:
Guests: 8
Maxspeed: 38
Draft: 3.03
Cruising Speed: 27
Helipad:
Ac:
Ac Night:
Built: 2000
Cabins: 4
King:
Queen: 1
Double: 1
Single:
Twin: 2
Pullman:
Showers: 4
Basins:
Heads:
Electric Heads:
Jacuzzi:

Features

BBQ: 0
AC: Full
Generator: Generators: 1 x 27kw Onan & 1
Internet: Onboard WIFI
Cruising Speed: 27
Max Speed: 38

Layout

Layout of KENTAVROS II

More Specifications

Flag: GREEK
Homeport: Corfu, Greece
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 1 x 3,60m Zodiac tender
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 60
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:

Other Entertainment

Bose hifi home theater in the main salon.
50" tv in main salon
45" tv in upper salon
45" tv in Master cabin
21" tv in VIP cabin

Crew

Crew Information

Crew of KENTAVROS II|Captain Captain

Crew of KENTAVROS II|Cook Cook

Crew of KENTAVROS II|Stewardess Stewardess

Crew of KENTAVROS II|Deckhand Deckhand

Captain: Petros Tzioras

CAPTAIN - Nikolaos Grammenos
Nikos is a Greek national born on January 20, 1971 in Pelekas, Corfu. He completed his education at UK Upper High School, specializing in Technical School Mechanical Engineering. With a passion for the sea, Nikolaos has built a successful career in the maritime industry, serving as a captain on various luxury yachts including the Ferretti 65 Fly and Sun Lorenzo 88ft. His experience also includes captaining cruises in the Paxoi islands and leading sailing charters in Corfu. In his free time, Nikolaos enjoys swimming, football, basketball, and sailing.
He speaks: Greek (native), English (fluent), French (fluent), Italian (intermediate).

COOK - Samuel Tiemtore
Samuel Tiemtore is a talented culinary professional with a passion for cooking that dates back to his childhood. Born in Togo and currently residing in Greece, Sam possesses an extraordinary talent for cooking and has gained significant experience in the industry. He graduated with a high school diploma from the 41st General High School of Athens in 2017 and went on to pursue a Culinary Arts Degree from Le Monde Culinary School, which he completed in 2023. Sam is social, cooperative, and cheerful person with well-known professional consistency and dedication to his work, aiming for the perfect performance of his duties. Throughout his career, Sam has worked with several renowned organizations, including Coffee Island, Corfu Hellenic Yachts Charters, Aegean Ventures Mykonos, Mailo’s Nea Erithrea, La Diablita Mexican Restaurant Paros, Sazerac Athens, and Corfu Hellenic Yachts Charters, where he impressed his employers with his culinary skills and dedication. Sam has a good understanding of computer systems and has a passion for sports and music, helping him maintain a healthy work-life balance. He is proficient in English, French and he is basic in Greek.

STEWARDESS - IOANNA VANAKA
Ioanna is 37 years old from Greece and has a wide background in hospitality, retail, and cultural organizations, I have over 15 years of experience in numerous roles. As a Hostess-Steward aboard the Mare Di Lusso Yacht, she has developed her abilities in customer service, teamwork, and attention to detail. In her previous position as Assistant Manager/Head Cashier at Inditex - Massimo Dutti, she exhibited my ability to lead people, manage stores, and develop customer acquisition tactics. Prior to that, she has worked in retail sales, customer service, and product management for Inditex - Massimo Dutti, where she honed her communication and problem-solving abilities. Her museum and cultural sector expertise includes working as a Conservator of Antiquities & Works of Art, where she was in charge of preserving and presenting museum objects, and as a Teacher, where she taught laboratory procedures and oversaw exams. In addition, she has worked as a Call Center Agent and Front Office Head's Associate, where she gained valuable communication and administrative abilities. Throughout her career, she has proved my ability to adapt to new situations, gain new abilities, and deliver excellent customer service.

DECKHAND - Panagiotis Geroukakis
Panagiotis is Greek, born and raised in Athens has an extensive experience in yachting as he has worked as a deckhand on a variety of luxury yachts. His most recent responsibilities were aboard the 30m M/Y Blue Pearl Princess and the 28m M/Y Daylami Benneti, both of which operate in the Ionian Sea. Previously, has worked on many charter yachts, including the 88-foot M/Y Emeral Bay Princess and the 88-foot M/Y La Fenice Azimut. His previous experience includes working on private use yachts such as the 88ft M/Y Blue Pearl Princess in the Aegean Sea and the 85ft M/Y Monarch Bay Princess in Cyprus. In addition, he has worked on daily cruise ships such as the P/S Sfendoni Phoenix, P/S Vicky-f II, and P/S Gaios Cruises, which all operate in the Ionian Sea. Panagiotis is a musician and at his free time he enjoys windsurf.

Menu

STARTERS



  • Selection of Greek dips - Tzatziki, hummus, spicy cheese, taramasalata, olives and pita bread. 

  • Bruschetta - Served with prosciutto and cream cheese or smoked salmon and cream cheese. 

  • Cold cuts Platter - Served with local cheese with honey & marmalade /chutney and Bread Sticks.


SALADS



  • Greek Salad - With feta cheese, cucumber, chopped onions, tomatoes and olive oil. 

  • Mixed Salad - Lettuce, rocket, spring onions, dill, cottage cheese, smoked salmon, shrimps and caviar.

  • Gardener's Salad - With fresh seasonal vegetables.

  • Greek 'Dakos' - Speciality from the greek island of Crete. Served with fresh chopped tomatoes and feta, topped with cappers, oregano and basil. 

  • Rocket Salad - Mixed with baby spinach, avocado ,nuts, Parmesan flakes, balsamic vinegar with honey sauce and olive oil.

  • Grilled vegetables - Daily Fresh from the market.


MAIN



  • Pastitsio - A deep layer of tubular pasta, a delicious, aromatic beef ragu and is topped off with a thick and velvety béchamel sauce.

  • Gemista or ''yemista'' (which in Greek means ‘filled with’) - A a traditional recipe for Greek stuffed
    tomatoes and/or other vegetables that are baked, until soft and nicely browned.

  • Lobster Spaghetti - An indulgent pasta dish made up of simple flavours. The luxurious lobster spaghetti recipe
    brings together garlic, chillies, parsley and a glug of olive oil.

  • Garlic Shrimps Spaghetti - Garlic shrimp tossed in a delectable and light dressing, served with golden pasta.

  • Giouvetsi - A traditional Greek meat and pasta casserole that you bake in the oven. It is traditionally made with
    veal, lamb or beef and the meat is cooked in a tomato broth with pasta.
    Traditionally, Orzo pasta is used, the one that looks a lot like rice.

  • Mousaka - Traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. 


DESSERTS



  • Galaktomboureko (semolina custard baked in filo)

  • Karidopita (Greek walnut cake)

  • Mosaiko (Chocolate dessert)

  • Yogourt (home made fruit compote or fresh fruits and honey)

Reviews

Client Comments
08/06/2024-15/06/2024
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KENTAVROS II

Price Terms: Plus Expenses

Price from 25,000

High season 31,500

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