Serenity

• Special Diets Accommodated
• Kosher Diets Accommodated

Breakfast  MENU  

 

Breakfast Menu 

• Pancakes with jam, praline, honey, tahini, etc.  

• Croissants with jam and praline  

• Croissants with turkey slices and cheese  

• Blinis with beluga caviar and Philadelphia or crème fraîche  

• Eggs Benedict  

• Scrambled eggs  

• Boiled eggs  

• Omelettes with vegetables, deli meats, cheese, etc.  

• Sautéed sausages and bacon  

• Fruit salad  

• Milk, fresh juices, coffee  

 

1st Day  

Lunch 

Salad: Greek Salad 
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and basil, aged feta, finished with extra virgin olive oil and wild oregano. 

Main: Octopus in Aromatic Bouillon with Fava Purée 
Slow-cooked octopus in a refined broth, served with smooth Santorini fava. 

Dessert: Fresh Fruit Salad 
Seasonal fresh fruits, elegantly cut and lightly chilled. 

Dinner 

Starters: 

Hummus – Chickpea purée with tahini, lemon, and extra virgin olive oil , Grilled halloumi cheese with fig marmalade and microgreens  

Salad: Rocket and Parmesan 
Wild rocket leaves, shaved Parmigiano Reggiano, and aged balsamic glaze. 

Main: Fresh Truffle and Cheese Ravioli 
Handcrafted ravioli filled with fine cheeses and truffle, served in a delicate butter emulsion. 

Dessert: Panna Cotta 
Silky vanilla panna cotta served with seasonal fruit coulis. 

 

2nd Day  

Lunch 

Salad: Tuna Salad 
Seared tuna, mixed greens, sweet corn, cucumber, and citrus dressing. 

Main: Sautéed Sea Bream Fillet 
Delicately sautéed sea bream, served with silky parsnip purée and a hint of citrus. 

Dessert: Salted Caramel Cheesecake 
Creamy cheesecake with rich salted caramel sauce. 

Dinner 

Starters: 

Tirokafteri – Spicy whipped feta dip with roasted peppers , Dolmadakia – Hand-rolled vine leaves stuffed with fragrant rice and fresh herbs  

Salad: Burrata 
Creamy burrata, confit cherry tomatoes, basil essence, and extra virgin olive oil. 

Main: Rack of Lamb 
Herb-crusted lamb rack, paired with sautéed baby potatoes and tender asparagus. 

Dessert: Galaktoboureko 
Semolina custard in golden phyllo, soaked in aromatic syrup. 

 

3rd Day  

Lunch 

Salad: Beetroot Salad 
Roasted beets, garlic, red wine vinegar, and extra virgin olive oil. 

Main: Seared Salmon 
Crispy-skinned salmon, aromatic herb-infused rice, and light yogurt cream. 

Dessert: Homemade Ice Cream 
Daily selection of handcrafted ice cream made with fresh ingredients. 

Dinner 

Starters: 

Marinated octopus with vinegar, olive oil, and Mediterranean herbs , Tuna tataki, lightly seared and served with a delicate soy-citrus dressing  

Salad: Green Salad with Prosciutto 
Seasonal greens, aged prosciutto, parmesan flakes, and delicate vinaigrette. 

Main: Shrimp Kritharoto 
Creamy orzo with sautéed shrimp, finished with fresh herbs and a hint of lemon zest. 

Dessert: Deconstructed Bougatsa 
Crispy phyllo pastry, silky semolina custard, cinnamon, and icing sugar. 

 

4th Day  

Lunch 

Salad: Potato Salad 
Baby potatoes, Dijon mustard emulsion, fresh herbs, and cornichons. 

Main: Grilled Chicken Breast 
Free-range chicken breast, carrot purée, and blueberry reduction. 

Dessert: Greek Yogurt 
Greek yogurt with honey and walnuts. 

Dinner 

Starter: Sea Bass Ceviche 
Fresh sea bass cured in citrus, with bright notes of lemon and orange. 

Salad: Chef’s Salad 
Baby leaves, roasted turkey, smoked ham, aged cheese, soft-boiled eggs, and house-crafted dressing. 

Main: Ribeye Steak 
Char-grilled ribeye, served with velvety sweet potato purée and rich demi-glace. 

Dessert: Tiramisu 
Classic Italian dessert with espresso-soaked ladyfingers and mascarpone cream. 

 

5th Day  

Lunch 

Salad: Caprese 
Vine-ripened tomatoes, buffalo mozzarella, fresh basil, and first cold-pressed olive oil. 

Main: Deconstructed Moussaka 
Eggplant textures, confit potatoes, spiced minced beef, and velvety béchamel espuma. 

Dessert: Fresh Fruit Salad 
Seasonal fruits, elegantly cut and lightly chilled. 

Dinner 

Starter: Shrimp Saganaki 
Sautéed shrimp in rich tomato sauce with feta cheese and aromatic herbs. 

Salad: Cretan Dakos 
Barley rusk, crushed tomato, feta cheese, Kalamata olives, and oregano, drizzled with extra virgin olive oil. 

Main: Lobster Pasta 
Pasta with succulent lobster, enriched with a silky aromatic bisque sauce. 

Dessert: Rice Pudding 
Traditional Greek rice pudding, delicately flavored with cinnamon. 

 

6th Day  

Lunch 

Salad: Caesar Salad 
Baby romaine, grilled chicken fillet, herb croutons, aged parmesan, and classic Caesar dressing. 

Main: Spaghetti Bolognese 
Al dente spaghetti with slow-braised minced beef ragù, enriched with herbs and tomato. 

Dessert: Homemade Ice Cream 
Daily selection of handcrafted ice cream made with fresh ingredients. 

 

Dinner 

Starters: 

French fries, Greek tzatziki, pita bread  

Salad: Greek Salad 
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and barrel-aged feta, finished with extra virgin olive oil and wild oregano. 

Main: BBQ Night Selection 
A premium selection of grilled meats, served with seasonal sides and house-made accompaniments. 

Dessert: Baklava 
Layered phyllo pastry with walnuts, honey syrup, and warm spices. 

 

7th Day  

Lunch 

Salad: Green Salad with Graviera, Dried Figs & Honey Vinaigrette 
Fresh seasonal greens with aged graviera cheese, sun-dried figs, and a light honey vinaigrette. 

Main: Grilled Sea Bass with Horta & Lemon Dressing 
Fresh grilled sea bass served with seasonal wild greens (horta), extra virgin olive oil, and lemon dressing. 

Dessert: Fresh Fruit Salad 

Dinner 

Starter: Zucchini Fritters with Mint & Yogurt Dip 
Crispy zucchini fritters served with a refreshing yogurt dip. 

Salad: Cretan Salad with Apaki & Graviera Cheese 
Mixed greens with smoked apaki, cherry tomatoes, barley rusk, graviera cheese, and honey vinaigrette. 

Main: Braised Beef Cheeks with Skioufichta & Stakovoutyro 
Slow-cooked beef cheeks in a rich tomato sauce, served with traditional Cretan skioufichta pasta and finished with aromatic stakovoutyro. 

Dessert: Yogurt Mousse with Thyme Honey & Caramelized Walnuts 

 

Captain
Vasiliki Paziana
Captain Vasiliki is an experienced sailor with over 40,000 nautical miles, including 15,500 ocean miles. She holds an RYA Yacht Master Ocean, multiple maritime licenses (Greek Offshore, Motor Boat <24m), and safety certifications (STCW 95, GMDSS, First Aid/CPR). A PADI Open Water Diver, she also trained in rescue operations with the German Red Cross. Beyond sailing, she has a BA in Greek Literature, a teaching diploma in special needs, and certifications in Braille & Greek Sign Language. Fluent in English, she enjoys sailing, skiing, hiking, diving, and photography. She has captained luxury charters across Greece, including New Horizons 3, Andare Avanti, and Medseatation. Her experience includes ocean passages, yacht deliveries, and regattas, such as a transatlantic aboard Azizam and a Cape Horn expedition on EVOHE.


Chef
Gregory Kalaitzakis
Gregory is a highly skilled and versatile Private Chef with extensive experience in luxury charters, high-end private dining, and modern Mediterranean cuisine. With a strong background in both yacht and restaurant environments, he specializes in refined Greek, international, and premium BBQ cuisine, delivering tailor-made menus adapted to guests’ preferences and dietary requirements. Having served as a Private Chef on charter catamarans and yachts up to 52ft, he combines culinary creativity with strong organization, food cost management, and a deep understanding of onboard operations and safety procedures. Known for his professionalism, calm attitude under pressure, and attention to detail, Chef Giorgos consistently creates memorable dining experiences while maintaining the highest standards of hygiene, presentation, and service.

Hostess
Angelikin Korda
Angeliki is a professional stewardess with experience on both charter and private yachts up to 70ft. She combines strong guest service skills with solid deck knowledge, including mooring, basic maintenance, and operational support.
Reliable, hardworking, and adaptable, she ensures smooth daily operations and a positive guest experience onboard. Her background as a Deckhand/Co-Skipper strengthens her seamanship and teamwork. Friendly, patient, and professional, Angeliki is a valuable team player who creates a welcoming atmosphere onboard.