WHITE CAPS. Yacht Charter in Greece - Lagoon SIXTY 5

Enquire about the yacht

€35'000 - €41'500 per week

Charter rates (low season / high season) per week, plus Advanced Provisioning Allowance (APA) and VAT.

Our yacht holidays are not system generated. We’re personally negotiating with our partners on your behalf, using our skills, knowledge and close connections to customise your yacht holidays. We will send you a personalised offer based on your information provided soon.
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Lagoon SIXTY 5 Catamaran

LENGTH
20.5m
CREW
Crewed
GUESTS
10
CABINS
5
MIN RENTAL
week

About This Yacht

A majestic custom made catamaran featuring 5 cabins (4 Double Cabins and 1 Twin convertible to Double) able to accommodate up to 10 people. WHITE CAPS combines luxury, comfort and style. The amount of space that this yacht offers for socializing and relaxing will immediately impress you. She is a beauty that is sure to turn heads wherever she goes!

With its slender hulls and sculptural curves, the Lagoon SIXTY 5 has rightly earned its place in the world of luxury sailing yachts. The amount of volume that WHITE CAPS offers for socializing and relaxing will immediately impress you. As you step on board WHITE CAPS you will be able to appreciate her wide transom platforms and low stairs. They allow guests to comfortably access the massive cockpit.

The secret of her beauty lies in the sensual lines. They are an alliance of both tradition and modernity that orchestrate its generous proportions. On board WHITE CAPS, the flybridge is a key space that is accessed via wide, safe stairs. Electric sliding doors give the option of this space being fully enclosed as required.

The Lagoon SIXTY 5’s flybridge is a beautifully appointed deck with two helm stations. One on each side, for clean, unobstructed views. The rigid bimini is fitted with see-through glass. It allows the skipper to keep an eye on the sails when they are hoisted up.

The flybridge is home to a huge, comfortable and sleek looking sofa. You will also find spacious storage lockers underneath the sofa and a reclining backrest.

Specifications

Name
WHITE CAPS.
Model
Lagoon SIXTY 5
Type
Catamaran
Length
20.5m
Width
9.8m
Year
2021
People
10
Cabins
5
Berths
10
Bathrooms
5

Equipment

General

220 Volt Socket
Anchor
Bimini
Complete safety equipment
Generator
Inverter
Ladder
Navigation system (GPS)
VHF

Amenities

Air Conditioning
BBQ
Bedding, Towels
Coffee machine
Cushions
Deck shower
Freezer
Fridge
Full kitchen equipment
Hairdryer
Hot / Cold Pressurized Fresh Water
Ice Maker
Shower
Sunbathing cushions
Sunpads
Swimming Platform
Table
Water Maker
WC

Water sports & toys

Canoe
Fishing equipment
Seabob
Snorkelling equipment
SUP x2
Tender
Tube
Wake Board
Water skis (adults)

Entertainment

Device Hookups
Indoor audio system
Onboard WiFi
Outdoor audio system
Stereo
TV
WIFI
Charter fee only Unit
€ 35'000 - € 41'500 per week
 
Services Price Unit Option
APA (Advanced provisioning allowance) Obligatory
VAT Obligatory
Dockage Fees Included in APA
Food & Beverages Included in APA
Fuel charge Included in APA
Yacht transfer fee Optional
 
Skipper & Crew Price Unit Option
Captain Included
Chef Included
Deckhand Included
Hostess Included

Cancellation policy

Please enquire for our cancellation policy.

Captain

Christos Loukatos

Captain Christos was born in 1984. Since day one, he had a special connection with the sea.He participated in several sailing races in his spare time and he has also operated as a FIV sailing instructor in Italy. He also holds a motor yacht license, and life guard certificate. Professionalism and graciousness are his main characteristics and he will make sure that you have what you need throughout your vacation. His calm and alongside cheerful character will make anyone feel comfortable around him. In his free time he enjoys to hike, listening to music and cooking. Captain Christos is fluent in Greek, English and Italian.

Chef

Sotiris Sotirai

Chef Sotiris was born in 1983.He is characterized by a very positive and can-do attitude. He developed a passion for cooking from a very young age. In 2012, he graduated from the culinary school of Le Monde and since then he has completed a series of seminars on all cuisines. He loves traveling and after working a series of years in some of the finest restaurants and hotels in Athens and in Santorini, he decided to get on board yachts and combine his love of traveling and cooking. Although his inspirations are from multiple cultures and he can deliver a variety of different dietary requirements, he adores Mediterranean cuisine. Sotiris speaks Greek, English and French and aims to please and go above and beyond in order for his guests to have the most enjoyable culinary experience whilst on board.

Deckhand

Andreas Gkiatis

Hostess

Eleonora Fyseki

WHITE CAPS Sample Menu

Breakfast

Cereals
Fruit
Cold Cuts – Cheeses
Eggs of your preference
Bread
Butter croissants
Jams
Honey
Hazelnut praline
Coffee – Tea
Fresh juice
American breakfast selections
English breakfast selections

First day

Lunch
Osobouko with roast sauce, mushrooms and linguine pasta

Dinner
Salad Traditional greek rusk salad (dakos) withavocado mousse and tomato frames
Appetizer Sea bass tartar
Main Dish Sautéed grouper fillet with smoked eggplant puree
Dessert Banana caramel cream tart with whipped   cream

Second Day

Lunch
Crayfish with barley

Dinner
Salad Black beluga lentils, with Brussels sprouts and herbs
Appetizer Smoked salmon rolls with arugula and    Philadelphia crème
Main Dish Beef cheeks with pappardelle’s pasta 
Dessert Mille feuille vanilla cream with blueberries

Third Day

Lunch
Briam in the oven with edamame brans and gratin feta

Dinner
Salad Tomato salad with basil oil and greek galotyri
Appetizer Spring rolls feta with tomato jam
Main Dish Lamb sous vide with Thessaloniki’s couscous 
Desert Orange pie with vanilla ice cream

Forth day

Lunch
Roast chicken with gratin potatoes

Dinner
Salad Caprese salad mille feuille
Appetizer Caramelized octopus with Santorini fava
Main Dish Linguine pasta with cuttlefish ink a la vongole
Dessert Chocolate Pie

Fifth day

Lunch
Braised veal with vegetable puree

Dinner
Salad Mixed beets with basil oil and fresh mint
Appetizer Vegetable fish soup with lemon foam
Main Dish Mackerel fillet with hot potato salad and lemon oil sauce
Dessert Lemon cream with dark biscuit soil

Sixth day

Lunch
Traditional giouvetsi milk veal in the hull

Dinner
Salad Mixed green salad with beef fillets and soy   sauce
Appetizer Grilled vegetables with talagani cheese and  balsamic cream
Main Dish French cut ribs on the grill with sweet potatopuree
Desert Sweet profiterole with vanilla ice cream

Seventh day

Lunch
Handmade burgers with aromatic rice

Dinner
Salad Pasta salad with herbs and prosciutto
Appetizer Schinoussa’s fava with smoked eel
Main Dish Thrahanoto with turmeric, wild greens and  seafood 
Desert Chocolate mousse trilogy

This listing is not contractual. All information/images provided by the company in good faith and offered for information purposes only. The company does not make any representation, warrant or assume any legal liability or responsibility whatsoever, express or implied, for the accuracy, reliability, completeness or usefulness of any information/images displayed. Yacht inventory, selling prices and any other specifications are subject to changes at any time without prior notice. None of the information/images used by the company may be reproduced without its written consent.
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