Esperance

Crew Profile

Captain - Nicolas Antonopoulos
Nicolas Antonopoulos is an experienced skipper with nearly 10 years in the yachting industry and 15 additional years in customer service roles. He has a proven track record in managing crew, ensuring safety operations, maintaining yachts, and delivering exceptional hospitality services. Nicolas has served as a skipper for various charter and private yachts, including positions in Santorini, Mykonos, and Athens. His extensive background includes roles as a deckhand, steward, and cook, demonstrating his versatility and dedication to providing outstanding experiences for guests and yacht owners. Fluent in English, Greek, and Filipino, Nicolas is equipped with strong communication, leadership, and problem-solving skills, making him an invaluable asset to any yachting team.

Deckhand/Steward - Nikos Kiziroglou
Nikos Kiziroglou, has been immersed in the maritime industry from a young age, growing up in Santorini. Over the past four seasons, he has gained significant experience, including training for the captain's position on both a Beneteau 46 feet monohull and a Lagoon 46 feet catamaran. Nikos has strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills, ingenuity, and team spirit, Nikos is dedicated to ensuring the safety and satisfaction of both crew and guests.

Chef - Despoina Plakida

Sample Menu

1st DAY

b r e a k f a s t
cayana
with smoked pepper, goat and sheep cheese from Olympus and basil oil

s n a c k
brioche
with fig marmalade, fresh salad, smoked bacon and goat cheese

l u n c h
pastichada
Elassona beef with honey and Nemea wine
or stuffed vegetables with egg & lemon and seasonal salad

d i n n e r
homemade taramas salad with wild seasonal horta
tuna fillet with fish jus, pea purée and charred artichoke
or beet fillet with vegetabvegetable jus, pea purée and charred artichoke

d r i n k
virgin cocktails with cucumber and lime

d e s s e r t
deconstructed kataifi with vanilla and sake

2nd DAY

b r e a k f a s t
frutalia omelette from Andros with sausage with leek

s n a c k
hortopita with seasonal horta

l u n c h
chickpea stew with marinated anchovy

d i n n e r
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus
or trahanoto with xynomyzithra

d e s s e r t
melitini from Santorini with cucumber sorbet and mint

3rd DAY

b r e a k f a s t
scrambled eggs with fig, cherry tomato confit and pistachio from Aegina

s n a c k
cheese and cold cuts platter

l u n c h
macarounes from Karpathos

d i n n e r
shrimp with garlic confit
athenian salad
risotto with wild horta & calamari
or vegan fricassee with morchella mushrooms

d r i n k
wild horta tea

d e s s e r t
mandolato nougat
with pistachio sorbet

4th DAY

b r e a k f a s t
citrus cake porridge with caramelized or non caramelized fruit

s n a c k
avocado toast

l u n c h

seafood and shellfish plateau
wheat salad with tomato, cucumber and pickled onion

d i n n e r
fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar

pork braisée with tahini purée
or artichoke braisée with tahini purée

d e s s e r t
handmade pasteli with lemon sorbet and salted caramel

5th DAY

b r e a k f a s t
poke bowl

s n a c k
power smoothie with almond milk, apple, banana, honey and tahini

l u n c h
Kerkyrean bourdeto

d i n n e r
grilled vegetables salad with fennel and baby gem
risotto with wild mushrooms with greek black truffle

d e s s e r t
sweet preserve of black chanterelle with vanilla sorbet in pie crust

6th DAY

b r e a k f a s t
chinese omelette with seasonal vegetables

s n a c k
ceviche fish of the day with tiger melon, chili and dill

l u n c h
fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce

d i n n e r
handmade herring salad
salad with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew with smoked vegetables

d e s s e r t
apple pie crust with orange crumble and caramel sorbet

7th DAY 

b r e a k f a s t
shakshuka middle eastern eggs with tomato and Grevena goat cheese

s n a c k
bao ban with handmade pastrame, fresh onion, cabbage and carrot

l u n c h
Aigialeia bourdeto with zucchini flower

d i n n e r
vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli

d e s s e r t
tiramisu with salt blossom and ginger

More Locations Details

Summer Operations
Greece

Winter Operations
Greece