Built by the famous Dynamique Yachts shipyard, and having undergone a total refit in 2018, S/Y Amadeus was designed to please the most demanding of yachtsmen. Built for smooth sailing, this elegant cutter rigged sloop has a sleek hull design, comfortably reaching top speeds of 12 knots and ensuring excellent sailing performance.

S/Y Amadeus has just undergone this past winter (2018) a major refit such as total repaint top to bottom, new rigging (BSI Denmark), Novourania with new Evinrude 75hp outboard, Splash pool, new Bimini/Sprayhood/Awnings, new exterior fabrics and many other enhancements. In 2016 new “North Sails” were placed onboard. The yacht is maintained in excellent condition with a five-star crew year round.

Her generous uncluttered teak deck offers plenty of space for sunbathing. The spacious and unique outdoor saloon has two tables seating upto 12 guests and is a perfect setting for outdoor dining and entertainment. Thanks to a special canopy and roll-up windows, the deck saloon has the added attraction that it can be fully enclosed, making it ideal for all weather conditions. Her forward area includes a splash pool and sun bathing area which can also be shaded with a removable awning.

From the cockpit, a stairway leads to the light-filled spacious saloon offering ample seating, ideal for relaxing or enjoying a drink from the bar, and offers a formal dining area. This area also includes a LCD TV, entertainment center, ipod dock station, playstation, and is ideal for indoor activities.

She can accommodate 10-12 guests in one full width master stateroom, two double bedded cabins each having one extra single bed and two twin bedded cabins which can be easily converted to double beds (upon request), thus, making her the only 5 double bedded sailboat in the Greek market.

She also has a nice selection of toys which include water ski (adult and children), tubes, inflatable canoes, wakeboard, fishing rod and snorkeling gear.

AMADEUS

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Location Details: Home Base: Marina Zea, Piraeus, Greece

Weekly Rates:
High Season / August 2024: Euro 42,500
Mid Season / July 2024: Euro 39,500
Low Season / All remaining months: Euro 35,000

Plus 12% VAT (within Greek waters) ,
Plus APA 30%
Greek Charter License

Accommodation: One full width Master cabin with small desk and en suite facilities (wc separate from bath and shower).

Two identical double cabins with additional single bunks situated forward.

Two identical double cabins situated aft which can be convertible to twins. (Total 5 double beds)

All cabins with en suite facilities.

Other Entertainment: Master cabin: LCD TV, CD, & DVD entertainment system

Double cabins: LCD TV, CD, & DVD entertainment system

Saloon: LED 40" TV, Blue Ray player & CD entertainment system

X-Box ONE X & Playstation 3 in Saloon

Gameboards

Ipod Dock Station

WIFI / Laptop

Sony BlueTooth Speaker

Other Toys: 2018 Nuvorania tender 4.60m with a New Outboard EVINRUDE 75hp

Splash pool

2 Inflatable SUP

Water Skis (adult and kids)

Mono Ski

Wakeboard

2 Tubes

Inflatable Kayak

Fishing Gear

Snorkelling Equipment

3 Yoga mats

Communicate: VHF-GMDSS

Cellular phone

Radar

E-Mail/internet access

Generator: Yes

Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Dinghy: NEW Novorania 4.60m

Dinghy Pax: 6

Dinghy HP: EVINRUDE 75hp

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Children Allowed: Yes

Adult Water Skis: Yes

Kids Water Skis: Yes

Stand Up Paddle: 2

Gear Snorkel: Yes

Tube: 2

Tubs: 1

Wake Board: Yes

1 Man Kayak: Yes

Sea Bob: No

Sea Scooter: No

Fishing Gear: Yes

Num Fish Rods: 1

Swim Platform: Yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Compressor: Not Onboard

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Yacht ID 256

Home Port Marina Zea, Piraeus, Greece

W Base Port Marina Zeas, Pireaus, Greece

Yacht Types Luxury sailing yacht

Flag Greek

Yacht brand Dynamique Ya

Yacht name AMADEUS

Production year 1996

Refit 2014/2020

Length 33.00 m (110.00 Ft)

Beam 24.7 m

Draft 11.1 m

Engine Engines: 2 x 320HP Perkins Rolls Royce Generators: 1 Northern Lights x 25KW, 1 Onan x 60KW Generator fuel 250 liters per day.

Cruising speed 11 knot

Max speed 13 knot

Cabins 5

Berths 12

Water tank 3000 ltrs

Weekly Rates:
High Season / August 2024: Euro 42,500
Mid Season / July 2024: Euro 39,500
Low Season / All remaining months: Euro 35,000

Plus 12% VAT (within Greek waters) ,
Plus APA, MYBA TERMS.
Greek Charter License
Home Base: Athens, Greece

Harry Fotopoulos

Captain

Nation: Greek
Speaking Languages: Greek, English

Mirella David

Chief Stewardess

CAPTAIN - Harry Fotopoulos

Captain Harry is a graduate of the Merchant Marine Academy and holds a Captain Class A’ Diploma. He also holds a Canadian Commercial Pilot license class B, sailing and speedboat license. He has over 15 years of experience onboard many types of Charter Yachts. He holds Certificates in GMDSS, Fire Fighting & First Aid, Personal Safety, Life Saving, and Ship Security. He has a great knowledge of the Greek islands and will navigate guests to remarkable destinations. During his one season on board he showed great leadership skills and received positive feedback from all guests. He is calm yet very outgoing and speaks very good English.

DECKHAND - Konstantinos Santas

CHIEF STEWARDESS - Mirella Davint
Mirella has 8+ years of experience as a stewardess onboard charter and private yachts. She has a very pleasant personality and she aims to accommodate her guests to the fullest. Comments received from previous guests are memorable. This will be Mirella’s eighth season onboard. Mirella speaks English and she is 38 years old.

ENGINEER – Stelios Mandos
Stelios holds an Engineer Class B’ Diploma from the Greek Merchant Marine Academy as well as a Sailor’s License. He has over 15 years of experience onboard Ocean-Going Vessels and Charter Yachts. His hobbies include spearfishing and sailing. He speaks good English. Stelios is 45 years old, married with two children.

CHEF – George Bakas
George is 56 years old and has worked as a chef for more than 20 years in numerous hotels restaurants, mega yachts and resorts throughout his career. George loves to entice his guests with his delicacies. He is experienced and handles his dishes with pride and looks forward to include his guests into his culinary world. He speaks excellent English and Greek. We are confident that he will serve his guests unforgettable flavors with a mediterranean touch!

ASSISTANT STEWARDESS – Maria Spiliotis
Maria is 25 years old and has been in the yachting industry since 2019. Her working experience includes 2 years as a housekeeper and assistant stewardess. Maria speaks good English. One of Maria's strongest attributes is her appetite for work. She is also very sociable, welcoming and looks forward to having guests on board S/Y Amadeus.

DECKHAND - Nikos Panagos
Nikos is hard working and has had over 7 years experience on various charter yachts. He holds a speedboat license and safety certificates. He is pleasant, outgoing and enjoys sailing. He speaks English and Greek.

https://world-yacht-charter.com/SUNBATHING FORWARD ANOTHER VIEW

S/Y AMADEUS

BREAKFAST SELECTIONS

BREAKFAST
o Continental breakfast
o Ale carte : choice of preferred eggs, omelets, pancakes, etc
o Each morning freshly baked croissants and pastries
o Fresh cut fruits
o Cheese Platter
o Cold cuts Platter
o Chef’s specialty surprise each morning

LUNCH BUFFET

day one
o Steamed mussels with garlic-lemon-whine sauce
o mixed greens with baby rocket & sweet balsamic vinaigrette
o aromatic basmati rice herbed with vegetable jus, raisins & caramelized onions
o dentex fish filleted in front of guests with olive oil and lemon dressing
o tender chateau brion with a greek yogurt, four spice pepper sauce
o flaky spanakopitakia, crusty fillo filled with spinach, fresh herbs & feta cheese
o Chef’s dessert

DINNER

day one
o grilled seared scallops with prosciutto glazed with brandy on a bed of fava
o poached salmon, avocado salad with a creamy dill and chive dressing
o fresh mediterranean lobster marinara in seafood bisk with linguini and basil
o Chef’s dessert

LUNCH BUFFET day two
o traditional greek village salad with creamy feta cheese, capers olive oil and fresh oregano
o lentil salad with a sweet pomegranate and olive oil vinaigrette
o golden fried cheese crockets accompanied by a cool yogurt lemon dip
o grilled skewered vegetables glazed with a creamy balsamic and roasted sesame seed dressing
o keftedakia fried veal and lamb meatballs with a fresh spearmint dip
o braised chicken fillet with crusty spiced skin & fresh tarragon sauce
o butter & chicken jus saffron rice
o Chef’s dessert
***

DINNER

day two
o creamy seafood chowder soup with crusty bread sticks
o rocket & parmiggiana salad with roasted pine nuts and foie gras pasted croutons
o braised marinated lamb loin with lemon & thyme baby potatoes
o Chef’s dessert

LUNCH BUFFET

day three
o catalane salad , wedged cherry tomatoes, cray fish, crab meat with a shrimp jus & spring
onion basil dressing
o grilled octopus & potato salad with olive oil, chive and white wine vinaigrette
o fresh herbed breaded butterfly shrimp with a horseradish cocktail dip
o steamed mussels in Santorini sweet wine
o golden brown crab cakes with a creamy tartar sauce dip
o fillet of sea bass with celery root & butter puree and seasoned sautéed vegetables
o Chef’s dessert
***
DINNER day three
o creamy mushroom risotto sprinkled with shaved truffles, parmiggiana cheese and truffle oil
o mixed green salad with quail egg, smoked turkey and mastixa mayonnaise
o crusty honey skinned duck breast with rosemary, orange and duck jus
o Chef’s dessert

LUNCH BUFFET

day four
o deviled egg, tuna mousse salad with a creamy caper and pickle dressing
o black eyed pea salad with onions, parsley and olive oil vinaigrette
o fried tomato crockets with a spicy cream cheese dip
o stuffed bell peppers with feta cheese and a crusty cream topping
o greek moussaka, layers of eggplant, zucchini, potatoes, hand diced veal sauce & creamy
béchamel
o Chef’s dessert
***
DINNER day four
o seasoned grilled chicken ceasar salad with a creamy anchovy dressing & lightly toasted
croutons
o veal carpaccio topped with kalamata olives, capers and ricotta cheese
o spaghetti al pesto, fresh basil, pine nuts & parmiggiana reggiano blended with extra virgin
olive oil
o Chef’s dessert

LUNCH BUFFET

day five
o greek salad, a combination of baby romaine & rocket leaves and the traditional village
salad, vinaigrette dressing
o smoked salmon avocado salad with a poached egg and creamy sour cream dressing
o tiropitakia (mixed greek cheeses wrapped in flaky fillo pastry)
o zucchini crockets with a cucumber & dill yogurt dip
o lemon veal with aromatic steamed rice and caramelized vegetables
o Chef’s dessert
***
DINNER day five
o fish soup, a pandasia of fresh fish & vegetables, in a hearty broth
o prawn saganaki, jumbo shrimps in a greek style cherry tomato and fresh basil sauce
o oven baked fresh grouper with caper-parsley sauce
o Chef’s dessert

LUNCH BUFFET

day six
o prosciutto, buffalo mozzarella & grape salad with a sweet wine vinaigrette
o fusilli salad, al dente pasta with fresh mediterranean herbs and vegetables
o dolmadakia, stuffed wine leaves with a creamy lemon, egg dressing
o fried calamari with a ouzo yogurt dip
o grilled haloumi cheese topped with grilled tomato, fresh spearmint and extra virgin olive oil
o baby lamb cutlets with beef jus, herbed cous cous & grilled vegetables
o Chef’s dessert
DINNER day six
(Hephaestus: god of metallurgy and the smith of the Olympian gods)
o french onion soup with aromatic croutons and crusty cheese topping
o tabouleh salad, refreshing parsley, bulgur wheat, tomatoes, cucumber, dressed with a lemon
vinaigrette
o stuffed breaded chicken schnitzel with fried rice and sautéed spinach
o Chef’s dessert
***

LUNCH BUFFET

day seven
o mixed lettuce salad with spring, onion and dill vinaigrette
o eggplant salad, oven baked eggplant made into an olive oil & wine vinegar puree
o taramosalata, fish roe salad, blended with an onion, olive oil & lemon dressing
o spring rolls served with a sweet & sour dip
o creatian dakos, tomato jus marinated rusks topped with grated tomatoes, crumbled feta
cheese, olive oil & oregano
o grilled lobster tails with butter lemon and paprika
o smoked tuna with penne in a rich creamy dill sauce
o Chef’s dessert
***
DINNER day seven
o seafood paella, a fruit of seafood blended together with saffron rice
o fruits & nuts salad, lettuce leaves romaine, arugula, walnuts, dried apricots, figs, cranberries
& red cabbage. Reinforced with homemade pomegranate dressing and garnished with
diced fresh green apple
o beef wellington with carrot & potato puree and beef jus gravy
o Chef’s dessert

NOTES
• Please inform the Chef of any allergies of the guests.
• According to guests demands, menu can change in purpose of Vegan/Vegetarian or
children options.
• By consulting with the Chef, menu can change in variation of other international
cuisines
• Menu can change by the chef due to availability of provisions on the islands
• Please advise the Chef through the preference sheet for any birthdays or for any special
occasions
• Chef will happily discuss more Menu options with the guests upon arrival with the
preference sheet he has been sent to make sure all the clients are satisfied

AMADEUS

Available for Charter

12 Persons

6 Crew

5 Cabins

Cabins 5

King(s) 1

Queen(s) 2

Twin(s) 2

Showers 5

Wash Basins 6

Price

€35.000 - €42.500

Summer Cruising Areas

Greece

Winter Cruising Areas

Greece

AMADEUS

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AMADEUS

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