ONEIDA Yacht Description
Offered by DMA Yachting, the breathtaking charter yacht ONEIDA is a 52 ft sailing catamaran. The most appealing features of ONEIDA are her generous space and culinary experience. ONEIDA spends the season in Antarctica. She was completed by recognized shipbuilder Lagoon in 2020. The well-planned yacht layout features 5 cozy cabins and comfortably accommodates a group of 10 guests.
ONEIDA is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the meals are served. The tasteful cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located in the 2 massive hulls. Multiple portholes connect you with the outside world.
The sailboat features 2 x 80 HP (Yanmar 4JH80) engines and a generator.
Accommodation
Accommodates 10 guests in 5 VIP cabins all with private facilities and fully air-conditionedWhat is the cabin arrangement of ONEIDA?
ONEIDA
-
Weekly price: $18,500 - $22,500
Low Season | High Season
- Length: 52'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Lagoon
- Consumption: 25 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 10
- Built Year: 2020
Related Videos
ONEIDA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 37,000$ to 45,000$ | 7,400$ to 13,500$ | 44,400$ to 58,500$ | Discounts outside the main season are common. | |
| 7 day charter | 18,500$ to 22,500$ | 3,700$ to 6,750$ | 22,200$ to 29,250$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 9,250$ to 11,250$ | 1,850$ to 3,375$ | 11,100$ to 14,625$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 18,500$ / 6 * 3 days = 9,250$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $18,500
High season rate: $22,500
Summer 2023 weekly rates:
Period A (July/August)Euro 22500 + 12% VAT + 25% APA
Period B (June and September) Euro 20500 + 12% VAT + 25% APA
Period C (rest months) Euro 18500 + 12% VAT + 25% APA
Summer 2023 weekly rates:
Period A (July/August)Euro 22500 + 12% VAT + 25% APA
Period B (June and September) Euro 20500 + 12% VAT + 25% APA
Period C (rest months) Euro 18500 + 12% VAT + 25% APA
Price Terms
Plus Expenses
Amenities
Salon Stereo:
Yes
Salon Tv:
Yes
Nude:
Inq
Books:
YES
Crew Pets:
No
Water Maker:
4 x 275ltr
Ice Maker:
Yes
Number Of Cds:
YES
Board Games:
Yes
Bimini:
Yes
Special Diets:
Yes
Kosher:
Inq
Gay Charters:
Yes
YachtNudeCharters:
Inq
Crew Smokes:
Inq
Generator:
YES
Inverter:
YES
Specifications
Tube:
Guests:
10
Maxspeed:
10
Draft:
4.11
Cruising Speed:
8
Helipad:
No
Ac:
Full
Ac Night:
No
Built:
2020
Cabins:
5
King:
Queen:
Double:
Single:
Twin:
Pullman:
Showers:
5
Basins:
Heads:
Electric Heads:
5
Jacuzzi:
No
Features
BBQ: 0
AC: Full
Generator: YES
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 10
Layout
More Specifications
Flag:
iTALY
Homeport:
Athens
Resort Course:
Yacht Permit:
2
Yacht License:
2
Yacht Mca:
0
Yacht Insurance:
Diving Yacht offers Rendezvous Diving only
Air Compressor:
Not Onboard
Scuba On Board:
Yacht offers Rendezvous Diving only
Fishing
Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:
Green Initiatives
Green Initiative:
Reusable Bottles:
Other Green Efforts:
Water Sports
Dinghy Size:
Kayaks 1 Pax:
No
Kayaks 2 Pax:
Dinghy Hp:
AB 4,20 - YANMAR 40hp
Floating Mats:
No
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
No
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
2
Crew
Crew Information
Captain
Chef
Deckhand/Stewardess
Captain: Sotiris Drokalos
Captain Sotiris Drokalos
His name is Sotiris but everyone calls him "Captain SO."
Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it.
His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.
He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.
Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!
A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing
but ultimately, all he does is spend his free time with his 3-year-old twins.
Don't forget... "A bad day of sailing is much better than a good day of working"
See you aboard.
Elena Laci- Chef
Elena loves cooking Mediterranean cuisine, seafood and bring back in life old Greek traditional recipes! She has been in the yachting industry for a couple of years as a cook/hostess .She has a passion for visiting new restaurants and trying new dishes. The summer months she enjoys being active in the sea!
Deckhand/stewardess
Steffie Fouseka
Steffie has extensive land based experience and skills that translate very well to yachting. She has developed people skills, customer skills as well as problem solving. All these skills will help when running route. Her drive, team spirit and passion are a foundation for creating an amazing guest experience. She has been a hostess since 2009 and is part of a sailing regatta crew from 2008 so there is no room for doubt on her deckhand/skipper skills.
*All of the crew members are fully vaccinated against Covid-19.
Menu
Sample menu Oneida
by chef Elena Mpizani Tsiliggiri
Day 1st;
Lunch:
“Greek salad.
“Pastitsio” (baked pasta with ground meat and béchamel sauce).
Dinner:
Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.
Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.
Day 2nd;
Lunch:
Smoked salmon carpaccio.
“Gemista” (seasonal vegetables stuffed with rise and herbs).
Dinner:
Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.
Lamp, “Graviera” cheese from Crete Island and potatoes papillote.
Day 3rd;
Lunch:
Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.
“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)
Dinner:
Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
Cuttlefish fricassee with fennel.
Day 4th;
Lunch:
“Ntako” salad.
“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).
Dinner:
Seasonal fish tartar.
Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).
Day 5th;
Lunch:
Lamp carpaccio.
Cherry tomatoes salad with “katiki Domokou” cheese.
Wild mushrooms orzo.
Dinner:
Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette
Fish cooked in salt.
Day 6th;
Lunch:
Steamed mussels
Vine beans salad
Fried squid
“Tarama” (preserved fish roe sauce)
Dinner:
Seasonal fish ceviche
Lobster spaghetti
Day 7th:
Lunch:
“Ntolmadakia” (vine leaves stuffed with herbs and rice).
Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.
Dinner:
Bruschetta with smoked eel
“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)
Desserts
Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
“Ravani” pie with mastixa ice-cream and caramelized rose petals
Orange pudding pie with vanilla ice-cream and pistachios
Chocolate moelleux with matcha ice-cream
“Risogalo” with cinnamon (a milk and rise cream)
“Kantaifi” phillo with salep cream and toasted pine nuts
Cheesecake with sheep yoghurt, pistachios, and tomato jam
Chocolate mousse
Breakfast
Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”
Homemade cakes and pancakes
Crepes and French toast
Cookies
Traditional Greek pies
Cold cuts variety from local Deli
Seasonal fruits and smoothies
Milk and cereals
Greek yoghurt
Honey and homemade marmalades
Gallery
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- wpcf_menu: <p style="text-align: center;"><strong>Sample menu Oneida </strong></p> <p style="text-align: center;">by chef Elena Mpizani Tsiliggiri</p> <p style="text-align: center;"><strong>Day 1<sup>st</sup>;<br /></strong><strong>Lunch:</strong></p> <p style="text-align: center;">“Greek salad.<br />“Pastitsio” (baked pasta with ground meat and béchamel sauce).<br /><br /><strong>Dinner:<br /></strong>Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.<br />Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.</p> <p style="text-align: center;"><strong>Day 2<sup>nd</sup>;<br /></strong><strong>Lunch:<br /></strong>Smoked salmon carpaccio.<br />“Gemista” (seasonal vegetables stuffed with rise and herbs).</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.<br />Lamp, “Graviera” cheese from Crete Island and potatoes papillote.</p> <p style="text-align: center;"><strong>Day 3<sup>rd</sup>;<br /></strong><strong>Lunch:<br /></strong>Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.<br />“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Potato salad with olives from Kalamata, sun-dried tomatoes and capers.<br />Cuttlefish fricassee with fennel.</p> <p style="text-align: center;"><strong>Day 4<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>“Ntako” salad.<br />“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish tartar.<br />Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).</p> <p style="text-align: center;"><strong>Day 5<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Lamp carpaccio.<br />Cherry tomatoes salad with “katiki Domokou” cheese.<br />Wild mushrooms orzo.</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette<br />Fish cooked in salt.</p> <p style="text-align: center;"><strong>Day 6<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Steamed mussels<br />Vine beans salad<br />Fried squid<br />“Tarama” (preserved fish roe sauce)</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish ceviche<br />Lobster spaghetti</p> <p style="text-align: center;"><strong>Day 7<sup>th</sup>:<br /></strong><strong>Lunch:<br /></strong>“Ntolmadakia” (vine leaves stuffed with herbs and rice).<br />Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Bruschetta with smoked eel<br />“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)</p> <p style="text-align: center;"><strong>Desserts<br /></strong>Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream<br />“Ravani” pie with mastixa ice-cream and caramelized rose petals<br />Orange pudding pie with vanilla ice-cream and pistachios<br />Chocolate moelleux with matcha ice-cream<br />“Risogalo” with cinnamon (a milk and rise cream)<br />“Kantaifi” phillo with salep cream and toasted pine nuts<br />Cheesecake with sheep yoghurt, pistachios, and tomato jam<br />Chocolate mousse</p> <p style="text-align: center;"><strong>Breakfast<br /></strong>Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”<br />Homemade cakes and pancakes<br />Crepes and French toast<br />Cookies<br />Traditional Greek pies<br />Cold cuts variety from local Deli<br />Seasonal fruits and smoothies<br />Milk and cereals<br />Greek yoghurt<br />Honey and homemade marmalades</p>
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Paddle boards (x2)<br /> Wakeboard (adults)<br /> Water ski (adults and children)<br /> Fishing Equipment<br /> Snorkelling equipment<br /> Tubes – Towable inflatable";s:19:"yachtOtherEntertain";s:0:"";s:16:"yachtCommunicate";s:0:"";s:15:"yachtSummerArea";s:6:"Greece";s:15:"yachtWinterArea";s:6:"Greece";s:12:"yachtShowers";s:1:"5";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"0";s:18:"yachtElectricHeads";s:1:"5";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:5229:"<p style="text-align: center;"><strong>Sample menu Oneida </strong></p> <p style="text-align: center;">by chef Elena Mpizani Tsiliggiri</p> <p style="text-align: center;"><strong>Day 1<sup>st</sup>;<br /></strong><strong>Lunch:</strong></p> <p style="text-align: center;">“Greek salad.<br />“Pastitsio” (baked pasta with ground meat and béchamel sauce).<br /><br /><strong>Dinner:<br /></strong>Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.<br />Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.</p> <p style="text-align: center;"><strong>Day 2<sup>nd</sup>;<br /></strong><strong>Lunch:<br /></strong>Smoked salmon carpaccio.<br />“Gemista” (seasonal vegetables stuffed with rise and herbs).</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.<br />Lamp, “Graviera” cheese from Crete Island and potatoes papillote.</p> <p style="text-align: center;"><strong>Day 3<sup>rd</sup>;<br /></strong><strong>Lunch:<br /></strong>Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.<br />“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Potato salad with olives from Kalamata, sun-dried tomatoes and capers.<br />Cuttlefish fricassee with fennel.</p> <p style="text-align: center;"><strong>Day 4<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>“Ntako” salad.<br />“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish tartar.<br />Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).</p> <p style="text-align: center;"><strong>Day 5<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Lamp carpaccio.<br />Cherry tomatoes salad with “katiki Domokou” cheese.<br />Wild mushrooms orzo.</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette<br />Fish cooked in salt.</p> <p style="text-align: center;"><strong>Day 6<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Steamed mussels<br />Vine beans salad<br />Fried squid<br />“Tarama” (preserved fish roe sauce)</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish ceviche<br />Lobster spaghetti</p> <p style="text-align: center;"><strong>Day 7<sup>th</sup>:<br /></strong><strong>Lunch:<br /></strong>“Ntolmadakia” (vine leaves stuffed with herbs and rice).<br />Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Bruschetta with smoked eel<br />“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)</p> <p style="text-align: center;"><strong>Desserts<br /></strong>Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream<br />“Ravani” pie with mastixa ice-cream and caramelized rose petals<br />Orange pudding pie with vanilla ice-cream and pistachios<br />Chocolate moelleux with matcha ice-cream<br />“Risogalo” with cinnamon (a milk and rise cream)<br />“Kantaifi” phillo with salep cream and toasted pine nuts<br />Cheesecake with sheep yoghurt, pistachios, and tomato jam<br />Chocolate mousse</p> <p style="text-align: 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";s:16:"yachtCaptainBorn";s:4:"1981";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:23:"Fluent in English,Greek";s:13:"yachtCrewName";s:10:"Eleni Laci";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:5:"Greek";s:15:"yachtCrewYrBorn";s:4:"1990";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2116:"Captain Sotiris Drokalos <br /> His name is Sotiris but everyone calls him "Captain SO." <br /> Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it. <br /> His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.<br /> He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.<br /> Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!<br /> A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing <br /> but ultimately, all he does is spend his free time with his 3-year-old twins.<br /> Don't forget... "A bad day of sailing is much better than a good day of working"<br /> See you aboard.<br /> <br /> Elena Laci- Chef<br /> Elena loves cooking Mediterranean cuisine, seafood and bring back in life old Greek traditional recipes! 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- location_details: Oneida will be available and in Athens for September 2022
- helipad: No
- sailing_instructor:
- lengthm: 15.00 m
- consumption: 25
- consumption_units: Litres/Hr
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- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: [email protected]
- ca: ATHENIAN YACHTS
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6601/4
- special_conditions:
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- flag: iTALY
- captain_nation: Greek
- crew_nationality: Greek
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
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- cya_content: a:2:{s:4:"time";i:1664637803;s:3:"cya";s:1090:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> ONEIDA Yacht Description</h2></div><p>Offered by DMA Yachting, the breathtaking charter yacht ONEIDA is a 52 ft sailing catamaran. The most appealing features of ONEIDA are her generous space and culinary experience. ONEIDA spends the season in Antarctica. She was completed by recognized shipbuilder Lagoon in 2020. The well-planned yacht layout features 5 cozy cabins and comfortably accommodates a group of 10 guests. </p><p>ONEIDA is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the meals are served. The tasteful cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located in the 2 massive hulls. Multiple portholes connect you with the outside world.</p><p>The sailboat features 2 x 80 HP (Yanmar 4JH80) engines and a generator.</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht6601/6601brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of ONEIDA"> <img height="619" width="1000" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of ONEIDA" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht6601/6601brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/oneida/oneida-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of ONEIDA|Captain" data-src='/wp-content/uploads/yacht/c/oneida/oneida-crew-small-1.jpg' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601crew2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of ONEIDA|Chef" data-src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601crew2.jpg?resize=470,470' /> </a> Chef </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/oneida/oneida-crew-large-3.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of ONEIDA|Deckhand/Stewardess" data-src='/wp-content/uploads/yacht/c/oneida/oneida-crew-small-3.jpg' /> </a> Deckhand/Stewardess </p> </div> </div> <div class="col-md-12"><h4>Captain: Sotiris Drokalos </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Captain Sotiris Drokalos <br /> His name is Sotiris but everyone calls him "Captain SO." <br /> Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it. <br /> His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.<br /> He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.<br /> Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!<br /> A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing <br /> but ultimately, all he does is spend his free time with his 3-year-old twins.<br /> Don't forget... "A bad day of sailing is much better than a good day of working"<br /> See you aboard.<br /> <br /> Elena Laci- Chef<br /> Elena loves cooking Mediterranean cuisine, seafood and bring back in life old Greek traditional recipes! She has been in the yachting industry for a couple of years as a cook/hostess .She has a passion for visiting new restaurants and trying new dishes. The summer months she enjoys being active in the sea!<br /> <br /> <br /> Deckhand/stewardess<br /> Steffie Fouseka<br /> <br /> Steffie has extensive land based experience and skills that translate very well to yachting. She has developed people skills, customer skills as well as problem solving. All these skills will help when running route. Her drive, team spirit and passion are a foundation for creating an amazing guest experience. She has been a hostess since 2009 and is part of a sailing regatta crew from 2008 so there is no room for doubt on her deckhand/skipper skills.<br /> <br /> <br /> *All of the crew members are fully vaccinated against Covid-19. </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p style="text-align: center;"><strong>Sample menu Oneida </strong></p><br /> <p style="text-align: center;">by chef Elena Mpizani Tsiliggiri</p><br /> <p style="text-align: center;"><strong>Day 1<sup>st</sup>;<br /></strong><strong>Lunch:</strong></p><br /> <p style="text-align: center;">“Greek salad.<br />“Pastitsio” (baked pasta with ground meat and béchamel sauce).<br /><br /><strong>Dinner:<br /></strong>Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.<br />Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.</p><br /> <p style="text-align: center;"><strong>Day 2<sup>nd</sup>;<br /></strong><strong>Lunch:<br /></strong>Smoked salmon carpaccio.<br />“Gemista” (seasonal vegetables stuffed with rise and herbs).</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.<br />Lamp, “Graviera” cheese from Crete Island and potatoes papillote.</p><br /> <p style="text-align: center;"><strong>Day 3<sup>rd</sup>;<br /></strong><strong>Lunch:<br /></strong>Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.<br />“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Potato salad with olives from Kalamata, sun-dried tomatoes and capers.<br />Cuttlefish fricassee with fennel.</p><br /> <p style="text-align: center;"><strong>Day 4<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>“Ntako” salad.<br />“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish tartar.<br />Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).</p><br /> <p style="text-align: center;"><strong>Day 5<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Lamp carpaccio.<br />Cherry tomatoes salad with “katiki Domokou” cheese.<br />Wild mushrooms orzo.</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette<br />Fish cooked in salt.</p><br /> <p style="text-align: center;"><strong>Day 6<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Steamed mussels<br />Vine beans salad<br />Fried squid<br />“Tarama” (preserved fish roe sauce)</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish ceviche<br />Lobster spaghetti</p><br /> <p style="text-align: center;"><strong>Day 7<sup>th</sup>:<br /></strong><strong>Lunch:<br /></strong>“Ntolmadakia” (vine leaves stuffed with herbs and rice).<br />Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Bruschetta with smoked eel<br />“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)</p><br /> <p style="text-align: center;"><strong>Desserts<br /></strong>Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream<br />“Ravani” pie with mastixa ice-cream and caramelized rose petals<br />Orange pudding pie with vanilla ice-cream and pistachios<br />Chocolate moelleux with matcha ice-cream<br />“Risogalo” with cinnamon (a milk and rise cream)<br />“Kantaifi” phillo with salep cream and toasted pine nuts<br />Cheesecake with sheep yoghurt, pistachios, and tomato jam<br />Chocolate mousse</p><br /> <p style="text-align: center;"><strong>Breakfast<br /></strong>Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”<br />Homemade cakes and pancakes<br />Crepes and French toast<br />Cookies<br />Traditional Greek pies<br />Cold cuts variety from local Deli<br />Seasonal fruits and smoothies<br />Milk and cereals<br />Greek yoghurt<br />Honey and homemade marmalades</p> </div> </div> </div> </div> </div>
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