Grayone
Shiny Gray!
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
€55,000/week
Greece
80 ft sailing catamaran
Accommodates up to 8
1 Primary, 2 VIP and Twin ensuite cabins
Great for a large families
GRAYONE is a 80 ft Sunreef sailing catamaran with luxury accommodations for 8 guests.
GRAYONE is a very fashionable dark grey hull color highlighting her gorgeous exterior lines and the enormous deck area covering the three teak decks. Featuring 4 very Luxurious cabins with TV, accommodating 8 guests in 1 Primary Cabin, 2 VIP cabins, and 1 Twin Cabin all en-suite.
The formal dining area is located Port side, while a luxurious sofa and matching drop-down table are located in the center area, beneath the port windows. The opposite side features a comfy L-shaped sofa accompanied by coffee tables, armchairs, and footstools, all of which can be used as extra gathering and resting spaces. In contrast to the traditional nautical decor found on other luxury yachts of comparable size, the interior of this one features a light ceiling and floors, dark blue and white tones, and a warm, welcome soft orange utilized in part for the materials.
The GRAYONE luxury catamaran’s clever internal layout allows for a front bar complete with a wine cellar to serve guests both inside the boat and on the foredeck. Guests will have a hard time deciding between the aft cockpit, the spacious flybridge, and the upper deck, which features two loungers, integrated seating with breathtaking views of the water, and a cocktail table. A wide electro-hydraulic bathing platform is essential for the luxury crewed catamaran GRAYONE to store the fast tender. Along with the floating deck, the water toys, which include a SeaDoo jet ski, water skis, and a 16-square-meter floating swimming pool, may be securely thrown into the water.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
Galleries
Layout
Your Crew
CAPTAIN TBA
CHEF ELEFTHERIOS
Meet Eleftherios, the talented chef on board the luxurious catamaran Grayone. Born in Greece in 1983, Eleftherios graduated from Chef d’Oeuvre Culinary Institute in 2007. With over a decade of experience in the culinary industry, he has worked as an executive sous chef at Kiku Japanese restaurant and also at Kivotos Mykonos boutique hotel. As a true food lover, Eleftherios has developed a passion for creating delicious and innovative dishes that cater to all tastes and preferences. He takes pride in using only the freshest, seasonal ingredients sourced locally in Greece to create unforgettable meals for his guests.
Eleftherios’ expertise and attention to detail have earned him recognition and many satisfied customers. We are thrilled to have him on board the Grayone catamaran, and we know his cuisine will exceed your expectations. Get ready for an exquisite culinary experience during your trip!
Languages: Greek, English, and some German
CHIEF STEWARDESS KRISTY
Kirsty was born in 1993 in South Africa. She is an experienced crew member who has worked as a stewardess/cook onboard a privately owned 70ft Power Catamaran for one year (summer and winter) in the Mediterranean. During her time on board, she has gained confidence in a range of duties. Prior to joining the yachting industry, Kirsty worked as a coach/trainer at an e-commerce company, providing her with immense experience in management and quality control duties. She also has experience in the hospitality industry as a front-of-house hostess.
Having worked from a young age, Kirsty has developed strong life skills and learned how to thrive in any kind of situation. She has always had a very optimistic approach to life and has had many opportunities to expand her work ethic and relationship-building skills within the companies and yachts she has worked for. Kirsty believes that she can bring these skills to a crew and be a valuable team member on board to take the best care of their guests! She speaks English and Afrikaans.
STEWARDESS ELIZABETH
Elizabeth was born in 1996 in South Africa and currently resides in Palma, Spain. She has experience with a variety of yachting duties, including interior works, washdowns, line work, and tender driving, from her time as a personal trainer, deckhand, and stewardess. In addition to her maritime experience, Elizabeth has over three years of hospitality experience, which has given her the ability to pay attention to the smallest of details.
She has a substantial interest in fitness, health, and nutrition, and she is a certified fitness instructor with knowledge and experience in the fitness industry. In addition, Elizabeth possesses a degree in Human Resource Management, which has equipped her with the ability to comprehend transparent communication, team dynamics, and dedication to the welfare of colleagues. Elizabeth is a team member, inventive thinker, enthusiastic, and diligent worker who will contribute 100% to the success of the crew on board Grayone. She speaks English and Afrikaans.
DECKHAND JACOPO
Jhonny was born in Spain. He has graduated from the Polytechnical University of Catalunya. He has been working for 29 years in teams of different nationalities. He has managed his nautical career and nautical job simultaneously. He is highly motivated, disciplined, and with a great attitude to achieve personal and professional objectives. Johnny is a very active person, he likes running, mountain bike, and snorkeling.
Cuisine
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BREAKFAST
- All kinds of milk
- Fresh juices and smoothies
- All types of eggs
- Shakshuka
- Variety of jams with or without sugar
- Variety in bakery (traditional, whole grain, corn)
- Bread with tahini, pine honey, peanut butter
- Different types of cereals
- Yogurt with fresh fruits
- Pancakes and crepes
- Muffins
- Cheese pie in a yogurt dough
- Porridge
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SALADS
- Greek salad with carob rusk and feta cheese
- Baby spinach salad with marinated chicken breast grilled and flavored with herbs and vinaigrette sauce
- Mesclun salad, spring onions cherry tomatoes, mushrooms sautéed, Katiki domokou cheese, old fashion mustard oregano vinaigrette
- Greek Dakos, barley rusk, fresh tomato purée, cherry tomato, cappers, capper leaves, feta cheese
- Rocket salad with Chinese cabbage, sweet potatoes, cherry tomatoes, lemon sauce flavored with Greek herbs and xigalo cheese from Crete
- Radicchio, green Lola, red Lola, iceberg, pomegranates walnuts with sauce vinaigrette flavored with thyme
- Caprese salad, tomato and mozzarella with homemade pesto Genovese
- Kinoa salad with grilled vegetables and vinaigrette sauce flavored with orange
- Salad with lettuce, avocado, cherry tomatoes, smoked flambé salmon with spicy lemon sauce
- Lentils salad with grilled vegetables cherry tomatoes confit and grilled manouri cheese
- Caesar salad with white spicy sauce and parmesan flakes
- Politiki salad with cabbage, carrots, grilled pepper red coriander, and white vinegar sauce
- Mixed green vegetables with grilled talagani cheese pomegranate and green apple
- Potato salad, white onion, old fashion mustard, spring onions, homemade mayonnaise, cappers, pickled cucumbers, fine fresh chopped parsley
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APPETIZERS
- Homemade leek pie with mixed cheese
- Tuna tartar with ponzu
- Homemade cheese pie with flowered honey
- Saganaki mussels with homemade fries, ouzo homemade tomato sauce and xynomyzithra cheese
- Fried squid with guacamole sour cream and herbs
- Marinated grilled octopus, fish eggs emulsion, and garlic sprouts
- Greek spreads, (tzatziki, Taramas, tirokafteri, eggplant spread) pita bread, crudités and traditional leek sausage
- Octopus carpaccio with black garlic and leche de tigre
- Scallops sautéed in Japanese amazu and chili sauce
- Bruschetta garlic flavor with marinated gavels fish
- Feta cheese bouyiourdi with peppers, confit tomato cherry, bukovo spice and pita bread
- Beef tataki, gomma dressing, black and white sesame
- Seabass tartar, shiso leaves, onion, cucumber, wafu dressing
- Grilled garlic shrimps
- Oysters on ice
- Curry cauliflower, apple curry mousse, sour cream
- Spinach cheese gyoza pie, feta cheese with sour milk and lemon pearls
- Steamed greens, almond skordalia
- Sushi
-
DINNER
Main – Meat
- Moussaka with grilled eggplant, fresh cooked minced beef, mornay sauce, arseniko naxou cheese
- Greek traditional pita gyros and fresh fries
- Beef filet, carrot purée baby grilled Zucchini cappuccino leaves and Vinsanto Santorini sauce
- Rib Eye black Angus with tsimitsouri sauce and baked garlic butter potato
- Beef cheeks braised, celeriac purée and flambé corn
- Kebab ‘giaourtlou’, lightly sheep minced meat grilled with pita bread, yogurt mousse, and traditional tomato sauce
- Crunchy pork belly with citrus sauce and honey according to baby sauté potatoes with thyme and garlic
- Barbecue with a variety of local meats, sausage, fries, Greek pita bread, dips, and spreads
Main – Seafood
- Oven-roasted sea bass, staffed with sautéed fresh spinach, fennel, spring onions, Santorini cappers and ratatouille vegetable bed
- Grilled sea bream with Greek herbs, cherry tomatoes, and fresh fine accompany baked baby potatoes with rosemary and roasted vegetables
- Sashimi fresh salmon roasted black and white sesame, umeboshi, new style oil
- Grilled fresh squid, green aioli, tartar sauce and a variety of grilled roots
- Greek night with sharing meze dishes from traditional local flavors
- Fresh codfish croquettes with lightly flavored skordalia from potatoes, with herbs and sautéed baby carrots
- Orzo with Skorpionfish and slow-cooked tomato sauce
Main Vegetables or pasta
- Spinach ravioli with fresh tomato sauce and basil
- Lasagna with Bolognese, tartufata and mornay sauce
- Mushroom risotto with flakes from white truffle
- Risotto with grilled duck, black garlic and smoked Greek traditional Metsovone
- Handmade tagliatelle with seafood fresh tomato ouzo and basil
- Lobster pasta with fresh tomato and basil
- Stuffed tomatoes and multi-color peppers bell with rice vegetable raisin and pine
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DESSERT
- Chocolate fondant
- Variety of ice creams
- Mille-feuille with vanilla cream and strawberries
- Lemon pie
- Greek Galaktompoureko
- Ekmek kadaifi
- Chocolate tart
- Frozen mojito cheesecake
- Birthday cake
Click image for full size slide show.
The fine points
| Season | Start Date | End Date | Price | Expenses | VAT | |
|---|---|---|---|---|---|---|
| 2023 | 09/01/2023 | 12/31/2023 | €55,000 | 30% | 6.5% | |
| 2024 | 01/01/2024 | 06/30/2024 | N/A | 30% | 13% | |
| 2024 | 07/01/2024 | 08/31/2024 | N/A | 30% | 13% | |
| 2024 | 09/01/2024 | 12/31/2024 | N/A | 30% | 13% | |
| 2024 | 10/01/2024 | 12/31/2024 | N/A | 30% | 13% |
PRICE INCLUDES:
- The charter rate shown includes the use of the charter yacht, professional crew, and onboard equipment
- Water Sports gear and activities
- Air Conditioning
PRICE DOES NOT INCLUDE:
- All other daily expenses will be covered with an Advanced Provisioning Allowance (APA). This is typically 20%-40% of the charter fee, which can vary according to the yacht type, itinerary, and possible charter requests and requirements. The APA payment is collected with the final balance
- APA expenses include fuel for both the yacht and tender, provisions, marina fees, moorings, airport transfers, cruising permits, canal fees, scuba diving, onshore excursions, electronic communications, and local taxes
- Your yacht will be fully fuelled and provisioned, according to your preferences, when you step onboard. The Captain will keep all receipts, along with a running log of expenses, which can be viewed at any time during your charter
- Any APA that has not been spent will be returned to you at the end of the charter. If expenses exceed the APA during your charter, additional funds will need to be submitted. Your captain will update and advise you if any further payment is required. This will need to be paid before you disembark
- Crew Gratuity is separate and is typically 10%-15% of the charter rate. This should be given to your captain at the end of your charter
Availability
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates
are
available for your charter
- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
- Transit
AMENITIES
- Air conditioning and fans
- Watermaker and generators
- TV in each cabin
- WiFi internet access
- 5.1 Surround in the salon powered by Yamaha
- Two Speakers on the Bow
- Two Speakers on Flybridge
- Two Speakers on the stern
- Board games
- Karaoke system
- iPad
- PS5
- Yoga Mats
- Yoga Ball
- 6 x Gym weights
- 4 x TRX bungee band equipment
WATER FUN
- Castoldi Jet 16 ft Tender 110hp
- Jetski Seadoo Spark
- Jetsurf Lampuga
- Water Skis adults
- 1 SeaBob
- Wakeboard equipment for light persons
- 2 Standup Paddleboards
- Snorkel gear
- Fishing gear
- Inflatable for Kids
SPECIFICATIONS
- Model: Sunreef Catamaran
- Year: 2020
- LOA: 80′
- Beam: 37′
- Draft: 13′
- Engines: 2 x 280hp John Deere
- Flag: TBA
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Epic Yacht Charters
Average rating: 1 reviews
Charter Guests / July 2023
Jul 9, 2023
An Unforgettable Week
Very professional team! An unforgettable week. We felt at home!
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