Sunmoon

Crew Profile

CAPTAIN: Anastasios (Tasos) Gkotsoulias

Meet Captain Anastasia's (Tasos) Gkotsoulias, the driving force behind catamaran Sunmoon. Born in Greece in 1989, Tasos has been navigating the seas since 2014 when he started his career as a deckhand. After years of hard work and dedication, he worked his way up to become a permanent captain on catamarans in 2021.

With a yacht master certification, Tasos has completed several deliveries all over Europe, gaining valuable experience in navigation and maritime logistics. His deep understanding of yacht operations combined with his passion for sailing ensures that guests on board Sunmoon have a safe and enjoyable voyage.

When he's not steering the ship, Tasos enjoys scuba diving, surfing and cycling. An adventurer at heart, he loves to explore and discover new destinations. He is fluent in both English and Greek, making him the perfect communicator with guests of all nationalities.

As Captain of Sunmoon, Tasos is responsible for the safety of all guests and crew on board. He leads by example, providing exceptional service and making sure that every aspect of the yacht experience exceeds guests’ expectations. He works closely with the rest of the crew to create the perfect itinerary for each charter, taking into account all guests' requests and preferences.

With Tasos at the helm, guests can relax and enjoy the luxurious surroundings of Sunmoon, secure in the knowledge that they are in the hands of an experienced Captain who is passionate about providing the ultimate yacht experience.

CHEF: TBA

DECKHAND/STEW: TBA

Sample Menu

Monday

Breakfast

Cayana with smoked pepper, goat and sheep cheese from Olympus and basil oil

Snack

Brioche with fig marmalade, fresh salad, smoked bacon and goat cheese

Lunch

pastichada

Elassona beef with honey and Nemea wine or stuffed vegetables with egg & lemon and seasonal salad

Dinner

homemade taramas

Salad

with wild seasonal horta

Lunch

tuna fillet with fish jus, pea purée and charred artichoke or beet fillet

with vegetable jus, pea purée and charred artichoke

Drink

virgin cocktails with cucumber and lime

Dessert

deconstructed kataifi with vanilla and  sake

Tuesday

Breakfast

frutalia

frutalia omelette from Andros with sausage with leek

Snack

hortopita with seasonal horta

Lunch

chickpea stew with marinated anchovy

Dinner

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

Dessert

melitini from Santorini with cucumber sorbet and mint

Wednesday

Breakfast

scrambled eggs

with fig, cherry tomato confit and pistachio from Aegina

Snack

cheese and cold cuts platter

Lunch

macarounes from Karpathos

Dinner

shrimp with garlic confit athenian salad

risotto with wild horta &

calamari or vegan fricassee with morchella mushrooms

Drink

wild horta tea

Dessert

mandolato nougat with pistachio sorbet

 Thursday

citrus cake

porridge with caramelized or non caramelized fruit

Snack

avocado toast

Lunch

seafood and shellfish plateau

wheat salad

with tomato, cucumber and pickled onion

Dinner

fava with echalot pickle

Salad

with cherry tomatoes, goat cheese and caviar

pork braise with tahini purée or artichoke braisée

with tahini  purée

Dessert

handmade pasteli with lemon sorbet and salted caramel

 Friday

Breakfast

poke bowl

Snack

power smoothie with almond milk, apple, banana, honey and tahini

Lunch

Kerkyrean bourdeto

Dinner

grilled vegetables

Salad

with fennel and baby gem

Lunch

risotto with wild mushrooms with greek black truffle

Dessert

sweet preserve of black chanterelle with vanilla sorbet in pie crust

 Saturday

Breakfast

chinese omelette with seasonal vegetables

Snack

Ceviche fish of the day with tiger melon, chili and dill

Lunch

fresh linguini

with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce

Dinner

handmade herring salad

Salad

with tomato, cucumber, and mint octopus stew with seafood jus

or okra stew

with smoked vegetables

Dessert

apple pie crust with orange crumble and caramel sorbet

Sunday

Breakfast

shakshuka

middle eastern eggs with tomato and Grevena goat cheese

Snack

bao ban with handmade pastrame, fresh onion, cabbage and

carrot

Lunch

Aigialeia bourdeto with zucchini  flower

Dinner

vegetarian 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

Dessert

Tiramisu with salt blossom and ginger

More Locations Details

Summer Operations
Greece

Winter Operations
Greece