Ad Astra 80

• Special Diets Accommodated
• Kosher Diets Accommodated

Breakfast Menu

Breakfast Essentials
Variety of teas, freshly brewed coffee, different types of milk, and daily blended juices. Greek organic yogurt served with organic Greek honey (flower, pine, and thyme), cereals, Swiss-style overnight oatmeal, and a selection of jams and handmade marmalades (peach, strawberry, fig).

Energy Bowls
Açaí or pitaya bowls blended with seasonal fruits, served with homemade granola and mixed seeds.

Bakery & Bread Selections
Freshly baked butter croissants and artisan breads, served with avocado, smoked salmon, or grated tomato.

Crepes & Pancakes
Crepes and pancakes are served plain or with honey, maple syrup, agave syrup, dried fruits, and fresh berries.

Savory Selection
Cold cuts and a variety of cheeses.

Handmade Traditional Greek Pies

Spinach pie with “anthotiro” and herbs
Cheese pie with feta
Zucchini pie with herbs

Egg Dishes (À la Carte)
Boiled eggs, French omelet, scrambled eggs, sunny-side-up eggs, and poached eggs.

Signature Mediterranean Dishes (To Share)

Saksuka: Tender golden-fried eggplant, zucchini, and bell peppers in a rich handmade tomato sauce with aromatic herbs, topped with poached eggs
Spanish Omelette: A dense golden tortilla with thinly sliced potatoes and sweet caramelized onions, cooked in extra virgin olive oil
Kagianas: Vine-ripened tomatoes slowly simmered until caramelized, folded into eggs with extra virgin olive oil, and finished with feta

A curated selection is served daily, according to seasonality and guest preferences.  

Day 1

Lunch
Green Salad with wild arugula, baby spinach, dry apricots, Roquefort and roasted hazelnuts drizzled with aged balsamic glaze.
Messinian pan-fried talagani, warm pita bread, and tzatziki sauce
Spinach and feta crunchy triangle in filo pastry.
Baby potatoes with thyme, rosemary, and lemon zest
Slow-roasted Cretan Mountain-Grazed Lamb with rosemary, garlic, lemon, and mustard marinade

Dinner
Deconstructed wild greens pie with fresh herbs, crunchy filo pastry in layers, and citrus vinaigrette.
Peruvian céviche with Leche de Tigre sauce and cold green pea soup
Almond-crusted Aegean red mullet with Fennel-Infused Risotto, lemon foam, and green chives oil

Panna cotta with caramelized grapefruits and orange

Day 2

Lunch
Cretan Dakos Salad with soaked “paximadi” topped with graded fresh tomatoes, crumbled “mizithra” cheese, extra virgin olive oil, oregano, and caper apples.
Greek potato salad with waxy potatoes, spring onions, red onions, parsley, dill, and Kalamata olives coated with mustard and yogurt sauce.
Whipped white “tarama” mouse, served with extra virgin dill-chlorophyll olive.
Seasonal boiled steamed vegetables
Wild-caught Red Porgy encased in a sea salt crust served with olive oil and fresh lemon.

Dinner
Mediterranean cauliflower couscous salad with citrus essence, pistachio, and pomegranate pearls.
Angel hair nest stuffed with mixed Greek cheeses and peach gel.
Slow-braised beef short ribs with red wine sauce, pacheri pasta, and graviera cream.

Classic Italian Tiramisu.

Day 3

Lunch
Caprese salad with heirloom tomatoes, buffalo mozzarella, fresh basil, and balsamic glaze.
Spicy Greek feta dip, sprinkled with red hot chili pepper seeds.
Baked tortilla, seasoned with smoked paprika.
Greek baby lettuce salad with spring onions, dill, and aged balsamic vinegar.
Traditional Greek stuffed bell peppers with fresh herbs, rice, and ground pork, served with rich tomato sauce.

Dinner
Miso-glazed florets, served on a bed of chilled labneh, finished with homemade hummus and fresh chives.
Smokie Eggplant Textures with burned shallots and Moroccan Marissa sauce.
New Zealand lamb chops with potato confit, burned baby broccoli, confit red carrots, and demi-glace with aged soya.

Chocolate lava cake with vanilla bean ice cream. 

Day 4

Lunch
Crisp Mediterranean Slaw with pickled cabbage, shredded carrots, Florina peppers, and sliced celery.
Feta “flogeres” in filo pastry, drizzled with honey and roasted sesame.
Steamed beetroot salad with goat cheese, crushed nuts, and fresh figs.
Grilled heirloom tomatoes with fleur de sel, fresh oregano, and lemon yogurt.
Traditional Greek Moussaka.

Dinner
Steamed green pea salad with mango, sliced radish, roasted peanuts, and Thai peanut butter dressing.
Red prawn tartare with watermelon dice, fresh coriander, and celery brunoise, accompanied by Tabasco, watermelon, and lime consommé.
Pan-seared duck magret with baby shallot, hoisin infusion, and citrus sweet potato cream topped with sweet potato crisps.

Velvet Dark Chocolate Namelaka, hazelnut sea-salt crumble, and a forest fruit coulis.

Day 5

Lunch
Mediterranean chickpea salad with pickled cucumbers, carrots, red onions, and smoked trout.
Aegean anchovies cured in sea salt and served with extra virgin olive oil, confit lemons, and chili flakes.
Cherry tomato salad with caper leaves, fresh basil pesto, and mozzarella pearls.
Hand-crafted fritters with grated zucchini, mint, dill, and scallions, served with a zesty lemon-yogurt mousse.
Seafood Orzo Pasta with Saronic Gulf wild prawns, sun-dried tomatoes, sea urchin roe, and Naxos graviera

Dinner
Andalusian gazpacho with cherries and garlic crostini.
Pan-seared sea scallops, cauliflower-white chocolate purée, and double-smoked bacon shards.
Prime Filet Mignon with Teriyaki-Infused Hollandaise, sautéed red cabbage, and tempura vegetables.  

Crema catalana with crumble and lemon sorbet.

Day 6
Lunch
Traditional Greek salad with tomatoes, cucumbers, red onion, green pepper, Kalamata olives, wild oregano, and barrel-aged feta.
Grilled Manouri cheese, Aegina Pistachio crust, and Melon & Ginger Chutney.
Sea Bass Carpaccio with a hint of Chios Mastic, pink peppercorns, and extra virgin olive oil
Zucchini tempura fritters with ricotta mousse.
Slow-braised rooster in red wine and mixed spices with handmade “hilopites” pasta and Parmesan foam.

Dinner
Shaved Fennel & Citrus Medley with a zesty citrus-dill vinaigrette.
Patatas bravas: roasted sweet potatoes plated on top of a parsnip cream, drizzled with handmade spicy mayonnaise and candied almond dust.
Grilled Cortina with venire rice, carrot pure, grilled asparagus, and “Mesolongi” golden bottarga flakes.  

Ekmek syrup-soaked shredded kadaifi, creamy vanilla custard, whipped cream, and chopped pistachio.

Day 7

Lunch
Chilled Strawberry Gazpacho with basil-infused oil, balsamic pearls, and crumbled goat cheese
Quinoa salad with roasted bell peppers, feta cheese, and vinegar-taxini dressing.
Mixed leaf mesclun salad with baked jamon dates, green apple, and honey-mustard dressing, and roasted sunflower seeds.
Grilled octopus with Santorini Fava beans puree and tomato relish.
Honey-miso glazed salmon with rustic mashed potato, kimchi, semi-dried tomatoes, and baby pak choi.

Dinner
Seared ahi tuna tatami with ponzu sauce, togarashi, and Wasabi mayo.
Poached lobster in butter and herb emulsion served in bisque soup with vanilla essence. Pan-seared presa iberico with celeriac purée, heirloom carrots, dark Porto demi glace, and sautéed baby spinach.

Burnt Basque cheesecake with fresh berries.

Captain: George Liassides

Cheerful, responsible, and professional!
These are some of the skills endorsed by AD ASTRA 80 guests for Captain George. The experienced captain was born in Cyprus in 1970 and has had Athens as his permanent residence since 1990. He began sailing in 1993 until he decided to make his love for yachts and tourism part of his career and life in 2001. He studied Shipping, Travel & Tourism. His naval education includes the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma, and Greek Coastguard powerboat certification (up to 24m). Additionally, he is certified for "GMDSS/GO," "Medical Care," "Medical First Aid," "STCW/95 B. Safety Course," "Crowd and Crisis Management Ro/Ro Passengers," "Survival at Open Seas," "PADI Open Seas Scuba," and "IATA/UFTA. His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots in the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority on a daily basis.

Chef: Stavros Iordanis

Stavros is the chef on board Ad Astra, a skilled private chef with a strong background in luxury villas, yachts, and fine-dining restaurants. Working professionally since 2019, he has built the majority of his experience in Spain, delivering high-quality dining across hotels, private villas, and yachts, complemented by a winter season in Switzerland working in a high-end hotel environment. He is highly proficient in Mediterranean and international cuisine, with a solid understanding of provisioning, galley organization, and strict adherence to HACCP standards. Professional, adaptable, and calm under pressure, Stavros is deeply guest-focused and takes pride in tailoring menus to individual preferences while maintaining consistency and quality. Fluent in Greek, English, and Spanish, he communicates easily with guests and crew alike. His versatile experience ashore and afloat allows him to create refined yet approachable dining experiences that enhance life on board and meet the expectations of discerning guests.


Chief Stew: Evgenia Flessa

Evgenia is the Stewardess on board Ad Astra, bringing several seasons of experience on private and charter catamarans throughout Greece. Fluent in Greek and English, she is known for her friendly, welcoming approach and her ability to make guests feel at ease from the moment they step on board. With a keen eye for detail, Evgenia keeps the yacht looking polished and comfortable at all times. Her experience across different charter settings has shaped her adaptable and calm service style, allowing her to work smoothly with any crew. Attentive and approachable, she takes pride in delivering thoughtful, discreet service while keeping a positive, professional attitude. Evgenia’s dedication and warmth ensure guests enjoy a relaxed and enjoyable onboard experience while supporting the smooth daily life on Ad Astra


Deck/Stew: Marina Affatato

Meet Marina, the vibrant stewardess on board Ad Astra. A dynamic blend of Italian heritage and Greek roots, Marina brings with her a stellar maritime background, having served as a Petty Officer in the Hellenic Navy. With her seafaring precision, impeccable service skills she’s set to elevate the onboard experience. Currently pursuing Maritime Studies in Athens, Marina is fluent in Italian, Greek, and English, and thrives in fast-paced, multicultural environments. Energetic, adaptable, and always professional, she’s known for her calm presence, sharp eye for detail, and unwavering commitment to excellence!


Deckhand: Panagiotis Vaitsis

Introducing Panagiotis Vaitsis, a motivated Athens-born maritime professional (born 1996) preparing to bring his energy and reliability to Ad Astra 80. With a solid technical foundation from yacht maintenance and winterization roles in Athens, Panagiotis further strengthened his seamanship as a Petty Officer in the Greek Navy, serving on the bridge with responsibilities including course guidance and chart plotting, alongside vessel upkeep and equipment operation at sea. Most recently, he has worked as a professional diver (2023–2025), completing visual hull inspections, underwater repairs, and marina mooring restorations—demonstrating composure, physical capability, and strong safety discipline in demanding conditions. Backed by a Sailing & Speedboat License, Seaman’s Book, and SSI Open Water certification, Panagiotis is adaptable, team-oriented, and fully committed to delivering high standards on board.