2022 Lagoon
Length: 50 Ft
Cabins: 4
Guests: 8
Crew: 3

ONEIDA 2

Accommodates up to 10 guests in 4 double cabins en-siute and 1 middle cabin ( only for one adult in the or 2 kids).

Locations

Preferred Pickup: Lefkada
Other Pickup Location: Athens,Greece
Summer Locations: Greece
Winter Locations: Greece

Green Initiatives

Specifications

Heads: 4
Electric Heads: 4
Max Speed: 8
Air Conditioning: Full
Inverter:
Voltages: 220V
Water Maker:
Water Capacity: 830L
Stabilizers:
Engines/Generators: 2x YANMAR 57hp

Amenities

Deck Shower:
Salon Stereo:
Special Diets:
Nude:
Ice Maker:
Kosher:
Hairdryers:
Bimini:

Water Sports

Adult Water Skis:
Kids Water Skis:
Stand Up Paddle Boards: 2
Snorkel Gear:
Inner Tube:
Wake Board:
Swim Platform:

Fishing Gear:



Other Toys

Standup Paddle boards (x2)
Wakeboard (adults)
Water ski (adults and children)
Fishing Equipment
Snorkelling equipment
Tubes – Towable inflatable


Diving Info

Yacht offers Rendezvous Diving only

Crew (3)

Dimitris Bokolas - Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.

Elena Bizani - Chef
Her name is Elena. She is 25 years old, a passionate foodie, a curious traveler. She has as career by working near great chefs in award winning restaurants (Michelin star, trip advisors’ excellence, xrysoiskoufoi etc.). She loves cooking Mediterranean cuisine, seafood and bring back in life old Greek traditional recipes and she attended several courses at Le Monde Institute.
In her free time she studies Greek traditional dances and take long walks with her dog. She has a passion for visit new restaurants and try new dishes. The summer months she enjoys the sea, surf with a S.U.P, snorkeling, gather sea urchins or even octopuses.

Panayiotis Chourdakis- Deckhand
Panayiotis was born in a small fishing village in north Crete, because of that he can not remember a single day that the sea was not a part of his life. Swimming, snorkeling and fishing on small traditional wooden boats was the environment he was born and raised in. Starting from the age of 17 ,Panayiotis has worked at a selection of the best cafes and restaurants in Crete and Athens. Working on a boat was a lifelong dream that came true. His career in yachting started in 2021 in the beautiful island of Mykonos. He is fluent in English.

*All of the crew members are fully vaccinated against Covid-19.

Cuisine


Sample menu Oneida

by chef Elena Mpizani Tsiliggiri

Day 1st;
Lunch:

“Greek salad.
“Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner:
Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.
Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.

Day 2nd;
Lunch:
Smoked salmon carpaccio.
“Gemista” (seasonal vegetables stuffed with rise and herbs).

Dinner:
Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.
Lamp, “Graviera” cheese from Crete Island and potatoes papillote.

Day 3rd;
Lunch:
Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.
“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)

Dinner:
Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
Cuttlefish fricassee with fennel.

Day 4th;
Lunch:
“Ntako” salad.
“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner:
Seasonal fish tartar.
Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).

Day 5th;
Lunch:
Lamp carpaccio.
Cherry tomatoes salad with “katiki Domokou” cheese.
Wild mushrooms orzo.

Dinner:
Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette
Fish cooked in salt.

Day 6th;
Lunch:
Steamed mussels
Vine beans salad
Fried squid
“Tarama” (preserved fish roe sauce)

Dinner:
Seasonal fish ceviche
Lobster spaghetti

Day 7th:
Lunch:
“Ntolmadakia” (vine leaves stuffed with herbs and rice).
Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.

Dinner:
Bruschetta with smoked eel
“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)

Desserts
Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
“Ravani” pie with mastixa ice-cream and caramelized rose petals
Orange pudding pie with vanilla ice-cream and pistachios
Chocolate moelleux with matcha ice-cream
“Risogalo” with cinnamon (a milk and rise cream)
“Kantaifi” phillo with salep cream and toasted pine nuts
Cheesecake with sheep yoghurt, pistachios, and tomato jam
Chocolate mousse

Breakfast
Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”
Homemade cakes and pancakes
Crepes and French toast
Cookies
Traditional Greek pies
Cold cuts variety from local Deli
Seasonal fruits and smoothies
Milk and cereals
Greek yoghurt
Honey and homemade marmalades

Pricing

Pricing Ranges from €14,500.00 to €18,500.00 a week.



Summer 2022 weekly rates:
Period A (July/August)Euro 18500+ 12% VAT + 25% APA
Period B (June and September) Euro 16500 + 12% VAT + 25% APA
Period C (rest months) Euros 14500 + 12% VAT + 25% APA
Oneida 2 will be available and in Athens for September 2022

Availability



Unavailable: Apr 01, 2022-Jul 30, 2022 -- Lefkas, Greece* to Corfu*

Booked: Aug 01, 2022-Aug 08, 2022 -- Corfu* to Preveza, Greece

Booked: Aug 10, 2022-Aug 21, 2022 -- Zakynthos, Greece* to Zakynthos, Greece*

Booked: Sep 03, 2022-Sep 10, 2022 -- Lefkas, Greece* to Lefkas, Greece*

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