Length: | 67 ft |
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Builder: | Fountaine Pajot |
Year Built: | 2021 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 3 |
Max Speed: | 10 |
Cruising: | 8 |
Fuel Use: | 25 Litres/Hr |
Beam: | 32 ft |
Draft: | 5.6 ft |
S/Y KIMATA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled. |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | Highfield 4.20 |
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Dinghy HP: | 70 |
Dinghy Pax: | 8 |
Adult Skis: | Yes |
Kids Skis: | Yes |
Knee Board: | Yes |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | 2 |
Boarding Ladder: | Hydraulic stern |
Fishing Gear: | Yes |
Other Toys: | |
Tender Highfield 4,20 with 70 HP engine SUP (2) Water Skis SeaBobs (one with Seabob Cam) with quick chargers (2) Kneeboard Jobe (1) Jobe Binar Towable 3P (1) Wakeboard Jobe Maddox (1) Jobe Multi board (2) Banana (3 seater) Fishing gear Snorkeling gear Fishing gear Jet Surf (1) - (upon request) All particulars are given in good faith and are believed to be correct but cannot be guaranteed. |
Internet: | Onboard WIFI |
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Jacuzzi: | Yes |
VCR DVD: | Yes |
Sat TV: | Yes |
Salon Stereo: | Yes |
Board Games: | Yes |
Other: | |
TV in main saloon area Stereo system throughout yacht Additional Bluetooth speakers Washer and Dryer Full teak deck Jacuzzi on deck Hydraulic Bathing platform BBQ Filtration system for drinking water (mineral & sparkling water) | |
Amenities | |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | No |
Nude Charters: | Inq |
Guest Smoke: | outdoor areas only |
Crew Smokes: | Inq |
Children?: | Yes |
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Captain: Stavros Dritsas
Captain Stavros, born on November 27, 1978, embarked on his sailing journey at the young age of 7, and since then, sailing has become an integral part of his life. This early initiation has provided him with extensive experience, allowing him to actively participate in numerous sailboat racing events and regattas.
With a solid foundation as a sailing instructor, Captain Dritsas prioritizes the safety of Guests, Crew, and the vessel above all else. His exceptional engineering skills, coupled with a background as a mechanic-electrician, provide him with the expertise to address and assist in mechanical operations on board. Known for his high adaptability to various situations and demands, he maintains excellent communication with both guests and his crew.
Chef: Themis Tzounakos
Themis, born in 1991 and a graduate of Le Monde Athens Institute, is a passionate and hardworking individual with more than 12 years of experience in the hospitality and restaurant sector. With a solid foundation of three years in the yachting industry, he has honed his skills as a sous and head chef in various establishments across Athens, Santorini, and Rhodes. Themis eagerly anticipates welcoming guests on board Kimata and sharing his culinary expertise, particularly in Greek and Mediterranean cuisine. Fluent in English and unfailingly polite, Themis possesses a lovable personality, ensuring that he will go above and beyond to create unforgettable vacation experiences for all.
Deckhand: Nikos Nikolaou
Nikos was born in 1974 in Athens, Greece where he lives today with his wife and family. For 9 years, he owned a restaurant in Athens and has also worked as a Sous Chef. His sailing experience began in 1993- he holds both his sailing and motorboat licenses. With his passion for the sea, he joined the yachting world a few seasons ago as a deckhand and this year is his second season on board Kimata. In his free time, he loves to spend time with his family, cook, play basketball, and head off sailing with friends.
Languages: Greek and English (fluent)
BREAKFAST
Fresh juices, smoothies and healthy drinks
Eggs (boiled, fried, poached, scrambled, shakshuka, kayanas)
Jams (strawberry, pear, apricot, fig, vanilla honey)
Homemade cakes (chocolate, vanilla, orange, lemon)
Croissants (butter, chocolate)
Puff pastry traditional Greek pies: milk pie, leek pie, spinach pie, cheese pie
Breads: white, black, gluten-free
Pancakes-crepes with: chocolate sauce, tahini, peanut butter, maple syrup
Smoked salmon and smoked eel
Cheese: gruyere, manouri, emmental, gouda, mascarpone with herbs
Cold cuts: turkey, ham, prosciutto, bresaola, mortadella with peanuts
All kinds of meats
Variety of fresh fruits
Bacon, boiled sausages
Variety of dried fruits and nuts
Cereals: honey, oats, chocolate
Traditional Greek yogurt
SALADS
Greek salad with pickled onions, pappardelle cucumber, fried capers, feta cheese snow, and oregano olive oil
Quinoa with diced smoked eggplant and zucchini, roasted nuts, lemon dressing, and spearmint oil
Green salad with raw red Valley shrimp and ginger garlic dressing
Politiki salad with red cabbage, green apple, and raisins
Burrata salad with a trio of cherry tomatoes and basil oil
Grilled watermelon with feta mousse and rucola pesto
Lentil salad with smoked eel, cauliflower lemon sauce, and fresh herbs
Fennel salad with nuts, parmigiano reggiano, and extra virgin olive oil
Potato salad with soil from olives, oregano oil, confit tomato, and dehydrated capers
APPETIZERS
King Alaskan crab with beluga caviar and lemon gel
Greek crab salad with wasabi, avocado, carrot spaghetti and chive oil
Lobster ballotine with yuzu gel, zucchini, and chive soil
Tuna tartar with tomato water, cherry tomatoes, basil leaves and vanilla honey
Musaka croquets with feta mousse, hairs of eggplants, and paprika oil
Smoked eggplant with metsovone cream, parsley oil, and pomegranate
Vegetable ratatouille with tomato basil sauce
Beef tartar with egg yolk flakes, pickles and caviar
Beef carpaccio with parmigiano Reggiano flakes, shaved truffles, rucola and extra virgin olive oil
Scallops marinated with curry and Beurre Blanc sauce
MAIN DISHES
Lemon orzo with raw crayfish and microgreens
Mushroom risotto with fresh truffles, crispy chicken skin and goat cheese
Pomodoro spaghettoni with fior di latte mozzarella and caviar
Lobster with potato gnocchi and bisque
Rib eye with sweet potato puree, sweet potato chips, and red wine reduction sauce
Double-fried chicken chili glazed with rice noodles
Pork tenderloin with potato ecrase and red wine rosemary honey sauce
Cauliflower in three textures (steak, puree, and fried) and tahini sauce
Eggplant fried steak, goat cheese drums, parsley oil, garlic puree and cherry confit tomatoes
Seabass fillet with celery root puree, pickled fennel, baby carrots and parsley oil
Grouper with boiled vegetables, fried capers, and lemon olive oil dressing
Cod with fennel cream, roasted fennel, and parsley powder
Crayfish stifado with asparagus and sautéed chorizo
Amvrakikos shrimp with white wine tarragon sauce and couscous
Lamb chops with crusted peanuts, carrot puree, cauliflower puree, pea puree and red wine sauce
DESSERTS
Pannaccota with strawberry sauce, mint water, and fresh berries
Orange pie with crispy caramel and whipped cream
White chocolate mousse with red pepper and caramelized hazelnuts
Crème Brulee with an essence of sage and fresh berries
Chocolate brownies with orange gel and orange whipped cream
Pavlova, strawberries, whipped cream/ strawberry sauce
Lemon tart with blueberries and lemon meringue