World's End (med)

Crew Profile

Captain: Konstantinos Goulas

Captain Konstantinos, born in 1999, developed a passion for swimming and sailing during his childhood, laying the foundation for his maritime pursuits. Graduating from the Nautical High School, he embarked on his maritime career in 2018 as a base manager assistant. With dedication and skill, he swiftly ascended through the ranks and positions, progressing from the land, to a deckhand position and in 2022 to assume the role of the skipper. Konstantinos' deep-rooted love for the sea and extensive experience make him an adept leader, steering vessels with finesse. His life journey reflects a seamless blend of expertise, passion, and a lifelong commitment to the yachting world. He has great communication skills, is hard working and is committed to provide his guests on board the sailing experience of a lifetime!


Chef: TBA

Deckhand/Stew: TBA

Sample Menu

Breakfast

Tea infusions, water infused with Greek herbs and local flavors
All types of coffee
Fresh juices
All kinds of milk & yogurt
Fresh fruit platter
Cereals
Freshly baked cakes, croissants, and other local desserts local
Jams, tahini, local honey all kind of spreads
Big variety of cheese
Eggs all kinds (scrabble, omelets, poached, sunny side)
Cold cuts & Local sausages
Pancakes  Avocando
Porridge
Shakshuka with fresh tomatoes and feta cheese 

Day 1

Lunch

Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
Fava beans with nori seaweed powder, parsley oil, and grilled octopus
Ribeye steak with sweet potato puree and chimichurri sauce

Dinner

Bruschetta with lime crème, brick, and tuna tataki
Seabass with a trilogy of celery root pure raw celery root and crispy chips

Day 2

Lunch

Grilled local vegetables with balsamic reduction and fresh herbs side
Puree from sweet pumpkin and pistachio pesto
Hasselback potatoes with garlic and pastrami
Grilled shrimp with gremolata

Dinner 

Politiki salad with red cabbage, green apple and raisins
Taramas on the side with basil oil
Crawfish ceviche with tiger milk
Risotto with king oyster mushrooms and truffle from Greece

Day 3

Lunch  

Dakos salad with soil from haroupi, feta cheese and fresh tomatoes
Tempura shrimps with spicy sweet chili and tonka
Rack of lamb with pistachio crust and oven-baked potatoes Greek way

Dinner

Burrata salad with cherry tomatoes and basil pesto
Dolmadakia with fennel orzo with lobster bisque sauce and chorizo

Day 4

Lunch

Green salad with green and red mizouna
Japanese rocket, poached pears and hoisin vinaigrette
Fish mosaic with ouzo foam and celery cucumber reduction
Scallops with Jerusalem artichoke puree and caviar    

Dinner 

Salad with grilled watermelon, mint and feta cheese
Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes

Day 5

Lunch

Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”

Dinner

Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled

Day 6

Lunch

Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing

Dinner

Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio

Desserts

White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille  Rhubarb with dark chocolate ginger and vanilla
Greek Baklava
Trilogy from dark chocolate and beetroot crumble
Poached peach with yogurt ice cream haroupi crumble and olive oil
Tart with lemon curd
Kadaifi with white chocolate pistachio and thyme

More Locations Details

Summer Operations
Greece

Winter Operations
Greece