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Michelle Heyns
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starting at
€30,500/week
PIXIE is a 67 ft Fountaine Pajot sailing catamaran with luxury accommodations for 9 guests.
PIXIE is a Fountaine Pajot Alegria 67, she is a remarkably beautiful and comfortable sailing catamaran. Its incredibly spacious flybridge provides unrivaled comfort, and its bow cockpit, which features a separate Jacuzzi zone, symbolizes a lifestyle worthy of the best.
PIXIE boasts extraordinary performance characteristics for a catamaran of its size, including good handling and the ability to sail on sharp courses. When boarding PIXIE, everyone anticipates huge, useful spaces but, reality genuinely exceeds expectations. The exquisite interior features softer and more asymmetrical lines following modern design trends. Notable is the bathing platform, which is ideal for cocktails and lounging at sea level.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
Galleries
Your Crew
CAPTAIN VANGELIS
During my overall exposure at sea, as a sailing athlete and coach, I have had the opportunity, not only to practice a sport or a profession but also to develop both personally and professionally, utilizing every experience towards a diverse skillset.
I have been a sailing coach for 20 years, a job that proved to be extremely challenging, and like every great challenge, it left me with a tonne of experiences. I have learned to value the power of a team, while in the meantime I obtained the skill to manage people driving them to work in harmony by promoting a sense of initiative and unity.
As an athlete, I am highly determined, resilient, self-motivated, and self-disciplined. Although my experience bears a strong sense of perfectionism, since winning championships requires attention to detail, I have learned that being open-minded allowed me to operate with flexibility and versatility and adapt to the changing circumstances and challenges the sea has to offer.
As a person, I am equipped with great communication and social skills, I am familiar with working under pressure and withstand the physical demands of the job, even at times when things can be difficult and the hours long.
Driven by my passion and my insatiable love for the professions of the sea, I bring these skills and the same quality of service to my client, I am a person with a strong work ethic, working with diligence, confidence, and purpose.
CHEF GIANNIS
Giannis holds a Culinary Arts degree from a renowned culinary school in Greece and possesses a Certificate in Electrotechnology Engineering from his time in Australia. While new to the yachting industry, he brings a wealth of culinary expertise and a diverse skill set. Giannis is a seasoned chef with a flair for creating innovative dishes using locally sourced, fresh ingredients. His culinary repertoire spans a wide range of flavors, and he adeptly accommodates various dietary needs and preferences to ensure guest satisfaction. With a warm and friendly demeanor, coupled with a delightful sense of humor, Giannis enjoys engaging with guests. Fluent in both Greek and English, he is poised to elevate the onboard dining experience, blending his technical knowledge with a passion for culinary excellence. Giannis is excited to contribute his talents to the yachting world, promising a memorable and enjoyable dining experience for all.
* Giannis won 1st place in Chef’s Competition – Emerald Category, EMMYS 2023
DECKHAND/STEWARD DIMITRIS
In the year 1972, Dimitris was born in the city of Athens. He received his Higher National Diploma in Food Science in 1994 after completing his studies in Food Science at Leeds University. His interests include horseback riding, sailing, and cooking, and he holds a diploma in both sailing and motor boating. He is someone who gets along well with guests and has excellent organizing skills. Since 2016, Dimitris has been employed by the yachting company, where he thrives in providing excellent service across the board to provide clients with the best possible charter vacation.
Cuisine
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BREAKFAST
- Eggs of the day: Avocado toast, Eggs benedict/Florentine, omelet, scrambled Eggs
- Cheese pie/spinach pie
- Cold cuts and Cheese platters
- Croissant/bread assortment
- Fruit platter
- Flavored/plain Greek yogurt
- Chia pudding
Variety of preference milk - Granola, corn flakes, oats
- Porridge
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SALADS
- Greek salad
- Dakos salad
- Quinoa salad with spicy shrimp
- Horta salad (seasonal greens)
- Tuna Nicoise salad
- Caesar salad
- Potato salad with octopus
- Burrata with heirloom tomatoes and crispy prosciutto
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STARTERS
- Tzatziki
- Dolmadakia (vine leaf-wrapped rice)
Tirokafteri (spicy cheese dip) - Steamed mussels with ouzo and lemon sauce
- Feta saganaki with honey and sesame seeds
- Eggplant rolls with tomato sauce and crumbled feta
- Surf and turf style fried rice
- Tuna tartar rice crackers
- Panko-breaded shrimp with lemon mayo
- Seabass ceviche
- Guacamole with sour cream and nachos
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DINNER
- Moussaka
- Gemista (stuffed Bell peppers and tomatoes)
- Beef or lamb ragu with papardelle
- Lamb chops/ ribeye/ flank steak BBQ
- Grilled fish BBQ
- Cabbage rolls filled with minced pork and avgolemono sauce
- Beef tataki with ponzu sauce
- Pan seared sesame crusted salmon
- Truffle ponzu octopus with fava guacamole
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DESSERT
- Pistachio baklava
- Greek yogurt with relish
- Mango mousse
- Cheesecake
- Chocolate tart with whipped cream/strawberries
Ice cream
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