Esperance

• Special Diets Accommodated
• Kosher Diets Accommodated

1st DAY

b r e a k f a s t
cayana
with smoked pepper, goat and sheep cheese from Olympus and basil oil

s n a c k
brioche
with fig marmalade, fresh salad, smoked bacon and goat cheese

 

l u n c h
pastichada
Elassona beef with honey and Nemea wine
or stuffed vegetables with egg & lemon and seasonal salad

d i n n e r
homemade taramas salad with wild seasonal horta
tuna fillet with fish jus, pea purée and charred artichoke
or beet fillet with vegetabvegetable jus, pea purée and charred artichoke

 

d r i n k
virgin cocktails with cucumber and lime

d e s s e r t
deconstructed kataifi with vanilla and sake

 

2nd DAY

b r e a k f a s t
frutalia omelette from Andros with sausage with leek

s n a c k
hortopita with seasonal horta

l u n c h
chickpea stew with marinated anchovy

d i n n e r
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus
or trahanoto with xynomyzithra

 

d e s s e r t
melitini from Santorini with cucumber sorbet and mint

 

3rd DAY

b r e a k f a s t
scrambled eggs with fig, cherry tomato confit and pistachio from Aegina

s n a c k
cheese and cold cuts platter

l u n c h
macarounes from Karpathos

d i n n e r
shrimp with garlic confit
athenian salad
risotto with wild horta & calamari
or vegan fricassee with morchella mushrooms

d r i n k
wild horta tea

d e s s e r t
mandolato nougat
with pistachio sorbet

 

4th DAY

b r e a k f a s t
citrus cake porridge with caramelized or non caramelized fruit

s n a c k
avocado toast

 

l u n c h

seafood and shellfish plateau
wheat salad with tomato, cucumber and pickled onion

 

d i n n e r
fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar

pork braisée with tahini purée
or artichoke braisée with tahini purée

d e s s e r t
handmade pasteli with lemon sorbet and salted caramel

 

5th DAY

b r e a k f a s t
poke bowl

s n a c k
power smoothie with almond milk, apple, banana, honey and tahini

l u n c h
Kerkyrean bourdeto

d i n n e r
grilled vegetables salad with fennel and baby gem
risotto with wild mushrooms with greek black truffle

d e s s e r t
sweet preserve of black chanterelle with vanilla sorbet in pie crust

 

6th DAY

b r e a k f a s t
chinese omelette with seasonal vegetables

s n a c k
ceviche fish of the day with tiger melon, chili and dill

l u n c h
fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce

d i n n e r
handmade herring salad
salad with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew with smoked vegetables

d e s s e r t
apple pie crust with orange crumble and caramel sorbet

 

7th DAY 

b r e a k f a s t
shakshuka middle eastern eggs with tomato and Grevena goat cheese

s n a c k
bao ban with handmade pastrame, fresh onion, cabbage and carrot

l u n c h
Aigialeia bourdeto with zucchini flower

d i n n e r
vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli

d e s s e r t
tiramisu with salt blossom and ginger

Captain - Nicolas Antonopoulos
Nicolas is an accomplished skipper with nearly 10 years of experience in the yachting industry, complemented by 15 years in customer service. He has a proven track record in crew management, yacht maintenance, safety operations, and delivering exceptional hospitality services. Over his career, Nicolas has served on both charter and private yachts across Santorini, Mykonos, and Athens. His versatile background includes roles as a deckhand, steward, and cook, showcasing his commitment to providing outstanding experiences for guests and yacht owners alike. Fluent in English, Greek, and Filipino, Nicolas brings strong communication, leadership, and problem-solving skills to every team. Season 2026 will mark his third year onboard ESPERANCE, continuing his dedication to excellence in yachting.

Chef - Despoina Plakida
Despoina is a passionate and highly skilled cook with extensive experience in the hospitality and tourism industry, now specializing in yacht cuisine. After some succesful seasons in the yacht indusrty she has learned to balance creativity with the challenges of cooking at sea. After spending over a decade working in premium hotels and restaurants, catering to international guests, and adapting to the fast-paced demands of the island. She loves making people happy through food and her experience is a great asset to the team.


Deckhand/Steward - Gregory Syforakos
Gregory was born in 2003 in Greece, he is a very professional, dedicated and kind person. He has valuable experience in private yachts, responsible for the safety and transportation of the passengers. He always looks for ways to improve himself personally and professionally. He is a very hardworking person, known for his team spirit and he is dedicated to ensure the safety and satisfaction of both crew and guests. His responsibility and professionalism in his work makes him a valuable asset. He speaks Greek and English and he loves, swimming, travelling and outdoor sports. Gregory is enthusiastic about his role on the Esperance and is committed to provide an exceptional experience for all charter guests.