Ad Astra 80
To the Stars!
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
€70,000/week
Greece
80 ft sailing catamaran
Accommodates up to 10
1 King & 4 Queen ensuite cabins
Great for large groups
AD ASTRA is a Fountaine-Pajot 80ft sailing catamaran offering crewed yacht charters in the Greek Isles.
AD ASTRA is from the renowned shipbuilder Fountaine Pajot. This sailing super yacht is of exceptional luxury and space, executing the perfect balance between comfort and distinction. The yacht has a beach club. Down an elegant flight of steps, you reach a platform that stands just above the waterline – ideal for swimmers. This can turn the whole aft area into a huge area for swimmers and sunbathers, or serve as a launch pad for divers and watersports. The aft cockpit offers an incredible entertaining space with multiple sunbeds and a very large dining table[...]
Gallery
Layout
Cuisine
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BREAKFAST
- Mediterranean Frittata
A fluffy frittata made with fresh eggs, sautéed spinach, sun-dried tomatoes, Kalamata olives, and feta cheese. Seasoned with herbs like oregano and thyme - Greek Yogurt Parfait
Creamy Greek yogurt, honey, fresh berries (such as strawberries, blueberries, and raspberries), and crunchy granola. Garnished with a drizzle of honey and a sprig of mint - Mediterranean Shakshuka
A flavorful dish of poached eggs in a rich tomato and bell pepper sauce, seasoned with garlic, paprika, and a touch of chili flakes. Served with crusty bread for dipping. - Avocado Toast
Slices of toasted artisanal bread topped with mashed avocado, seasoned with lemon juice, salt, and red pepper flakes. Garnished with cherry tomatoes, crumbled feta cheese, and a drizzle of extra virgin olive oil - Fresh Fruit Salad with Citrus Mint Dressing
A refreshing salad composed of a variety of seasonal fruits such as watermelon, melon, pineapple, grapes, and citrus segments. Tossed in a light dressing made with fresh mint, honey, and citrus juice
- Mediterranean Frittata
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LUNCH
DAY 1
- Salad: Caprese Salad with Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil, and Balsamic Glaze
- Starter: Grilled Shrimp Skewers with Mango Salsa
- Main Course: Pan-seared Mediterranean Sea Bass with a Lemon-Herb Butter Sauce, served with Herbed Couscous and Grilled Zucchini
- Dessert: Mixed Berry Parfait with Greek Yogurt and Granola
DAY 2
- Salad: Mediterranean Chickpea Salad with Cherry Tomatoes, Cucumbers, Red Onions, Feta Cheese, and Lemon-Herb Vinaigrette
- Starter: Grilled Calamari with Cherry Tomato Relish
- Main Course: Pan-roasted halibut with Mediterranean Salsa Verde, served with Sautéed Spinach and Herb-Roasted Potatoes
- Dessert: Coconut Panna Cotta with Passionfruit Coulis
DAY 3
- Salad: Quinoa Salad with Roasted Vegetables, Feta Cheese, and Lemon-Tahini Dressing
- Starter: Tuna Tataki with Ponzu Sauce and Pickled Ginger
- Main Course: Grilled Salmon with Fresh Tomato and Olive Tapenade, served with Lemon-Herb Orzo and Grilled Broccolini
- Dessert: Mango Sorbet with Fresh Mint
DAY 4
- Salad: Watermelon Salad with Feta Cheese, Mint, and Lime Vinaigrette
- Starter: Seabream Ceviche with mango, avocado, and cold pea soup
- Main Course: Grilled Black Cod with ink pure, pickled fennel, and lemon aioli
- Dessert: Honey Semifreddo cinnamon ice cream
DAY 5
- Salad: Greek Salad with Tomatoes, Cucumbers, Red Onions, Bell Peppers, Kalamata Olives, and Feta Cheese, dressed with Olive Oil and Red Wine Vinegar
- Starter: Grilled Octopus with Lemon and Olive Oil and black-eyed peas
- Main Course: Pan-Seared Sea Bass with Mediterranean Tomato Sauce, accompanied by Herb-Roasted Potatoes and Grilled Asparagus
- Dessert: Mixed Fruit Platter with Honey-Lime Drizzle
DAY 6
- Salad: Baby green leaves with gorgonzola, grapes almonds, and white lemon dressing
- Starter: Deep-fried avocado with Cassius cream and sweet chilly sauce
- Main course: John Dory with Bouillabaisse sauce and diced vegetables and shells
- Dessert: Yogurt cremeux with raspberry ice cream and mint
DAY 7
- Salad: Strawberry gazpacho with garlic bread and aged balsamic reduction
- Starter: Oysters with lemon pearls and tarama cream
- Main Course: Butternut Squash Risotto with sage and Parmesan cheese, garnished with toasted pine nut
- Dessert: Homemade Lemon Sorbet
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DINNER
DAY 1
- Salad: Arugula and Prosciutto Salad with Shaved Parmesan and Balsamic Reduction
- Starter: Lobster Bisque with Chive Oil and Garlic Crostini
- Main Course: Beef Tenderloin with Wild Mushroom Ragout, Truffle Mashed Potatoes, and Roasted Brussels Sprouts
DAY 2
- Salad: Baby Spinach Salad with Roasted Beets, Goat Cheese, Pecans, and Balsamic Reduction
- Starter: Seared Foie Gras with Fig Compote and Toasted Brioche
- Main Course: Herb-crusted veal with Red Wine Reduction, Truffle Risotto, and Grilled Asparagus
DAY 3
- Salad: Quinoa Salad with Roasted Vegetables, Feta Cheese, and Lemon-Tahini Dressing
- Starter: Tuna Tataki with Ponzu Sauce and Pickled Ginger
- Main Course: Grilled Salmon with Fresh Tomato and Olive Tapenade, served with Lemon-Herb Orzo and Grilled Broccolini
DAY 4
- Salad: Arugula Salad with Prosciutto-Wrapped Figs, Goat Cheese, and Balsamic Glaze
- Starter: Langoustine tartar with Yuzu, Black Truffle, and Caviar
- Main Course: Herb-crusted Lamb chops with Mint Chimichurri, Potato Gratin, and Roasted Carrots
DAY 5
- Salad: Mixed Greens with Roasted Pear, Blue Cheese, Candied Walnuts, and Champagne Vinaigrette
- Starter: Seared Scallops with Cauliflower Puree and Crispy Pancetta
- Main Course: Filet Mignon with Red Wine Reduction, peanut pure, and sundried cherry tomato
DAY 6
- Salad: White and red cole with carrot, peanut, sweet chilly dressing, crispy confit duck
- Starter: Mix of Maki rolls with crab, salmon, and vegetarian options
- Main course: Teriyaki-glazed salmon with vegetable stir-fry and aged soy sauce
DAY 7
- Salad: Crispy Panzanella Salad with Heirloom Tomatoes, capers and oregano
- Starter: Beef carpaccio with Dijon mustard, pine nuts, and homemade balsamic mayonnaise
- Main course: Paccheri pasta with shredded Pork, Demi glaze, and Bechamel sauce.
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DESSERT
- Chocolate Fondant with Vanilla Bean Ice Cream and Fresh Berries
- Tiramisu with Espresso Soaked Ladyfingers and Mascarpone Cream
- White Chocolate and Raspberry Mousse with Pistachio Tuile
- Dark Chocolate Mousse with Fresh Berries
- Lemon Tart with Raspberry Coulis and Whipped Cream
- Green Tea Matcha Ice Cream
- Avocado and Dark chocolate mousse with almonds
The fine points
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Pricing
Season Start Date End Date Price Expenses VAT 2025 01/01/2025 04/30/2025 €70,000 25% 6.5% 2025 05/01/2025 06/14/2025 €80,000 25% 6.5% 2025 06/15/2025 09/15/2025 €90,000 25% 6.5% 2025 09/16/2025 10/31/2025 €80,000 25% 6.5% PRICE INCLUDES:
- The charter rate shown includes the use of the charter yacht, professional crew, and onboard equipment
- Water Sports gear and activities
- Air Conditioning
PRICE DOES NOT INCLUDE:
- VAT and taxes
- All other daily expenses will be covered with an Advanced Provisioning Allowance (APA). This is typically 25%-40% of the charter fee, which can vary according to the yacht type, itinerary, and possible charter requests and requirements. The APA payment is collected with the final balance
- APA expenses include fuel for both the yacht and tender, provisions, marina fees, moorings, airport transfers, cruising permits, canal fees, scuba diving, onshore excursions, electronic communications, and local taxes
- Your yacht will be fully fuelled and provisioned, according to your preferences, when you step onboard. The Captain will keep all receipts, along with a running log of expenses, which can be viewed at any time during your charter
- Any APA that has not been spent will be returned to you at the end of the charter. If expenses exceed the APA during your charter, additional funds will need to be submitted. Your captain will update and advise you if any further payment is required. This will need to be paid before you disembark
- Crew Gratuity is separate and is typically 10%-15% of the charter rate. This should be given to your captain at the end of your charter
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Availability
Availability
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
- Transit
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Amenities
- Air conditioning
- Heated deck showers
- Jacuzzi
- WiFi
- Salon TV
- Bluetooth speakers
- Cockpit and flybridge speakers
- Icemaker
- Filtration System for Purified Water (mineral & sparkling water)
- Washing machine/dryer (light laundry)
- Iron
- Bathrobes & slippers
- Barbecue
- Printer
- Laptop
- Board games
- Yoga mat, dumbbell & gym bands
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Specifications
- Model: Fountaine-Pajot
- Year: 2024
- LOA: 80′
- Beam: 36.4′
- Draft: 7′
- Engines: 2 Deisel engines
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Tender & Water Toys
- Ribco Venon 34 with 2 X Mercury engines 300HP – Chase boat (upon request @ 5000 EUR/week)
- Rigid inflatable boat w/80 hp outboard engine
- 2 Person Jet ski
- Wakeboard
- Water ski adults
- Monoski adults
- Inflatable couch 3 seated
- Fishing gear
- Snorkel gear
- 2 SeaBobs
- 2 Kayaks (2 person)
- 2 Standup paddleboards
- Inflatable donut
- Life jackets (adults & kids)
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Crew
CAPTAIN GEORGE
Cheerful, responsible, and professional!
These are some of the skills endorsed by AD ASTRA 80 guests for Captain George. The experienced captain was born in Cyprus in 1970 and has had Athens as his permanent residence since 1990. He began sailing in 1993 until he decided to make his love for yachts and tourism part of his career and life in 2001. He studied Shipping, Travel & Tourism. His naval education includes the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma, and Greek Coastguard powerboat certification.His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots in the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority daily.
His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots on the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority daily.
CHEF STATHIS
Chef Stathis brings a wealth of culinary expertise to the crew of Ad Astra. With experience as a Head Chef at the prestigious 5-star Hotel Grand Resort Lagonisi and as a Sous Chef at Michelin-starred establishments such as Hytra in Athens and Adrian Quetglas in Palma, he has honed his skills to perfection! Additionally, his experience as a Private Chef on both motor and sailing yachts has equipped him with adaptability and creativity in varied culinary environments. Having spent three seasons at the esteemed 5-star hotel Costa Navarino, Chef Stathis understands the high standards expected in luxury hospitality.
Beyond his culinary prowess, he possesses a deep knowledge of wines. He is friendly, well-organized in his kitchen, and a great team player! Fluent in both Greek and English, he ensures seamless communication with the crew and guests alike, enriching their stay and overall sailing experience aboard Ad Astra!
CHIEF STEWARDESS VASILIKI
Vasiliki brings a wealth of experience and passion to her role as Chief Stewardess. With a decade in the luxury service industry, specifically in 5-star hotels and Michelin-star restaurants, she excels in providing top-tier service and ensuring a seamless and luxurious experience for all guests. Vasiliki’s keen eye for detail and exceptional organizational skills make her an invaluable leader of the stewarding team.
DECKHAND/STEWARDESS ELENI
Eleni, the Chief Stewardess on the S/Y Ad Astra, is a vibrant 24-year-old sea enthusiast from Athens. She embarked on her yachting career in 2022, starting as a stewardess on a 30-meter motor yacht. Before diving into the maritime world, Eleni honed her skills as a pilates/fitness instructor and nail artist, showcasing her diverse talents and dedication to fitness and beauty. Eleni brings her expertise in customer service to her role, ensuring guests receive top-notch service. Known for her cheerful demeanor, teamwork, and patience, she is customer-oriented, hardworking, and highly professional, always eager to assist her guests. Fluent in Greek and English, Eleni communicates effectively to enhance the guest experience. In her free time, she enjoys drawing, swimming, reading, and hiking, reflecting her well-rounded and active lifestyle.
DECKHAND LOUKAS
Introducing Loukas, a dynamic 29-year-old deckhand set to embark on his journey on Ad Astra 80 this year. Born in 1994, Loukas swiftly transitioned from a base technician/manager role to become a deckhand for day cruises during 2023. His adaptability and eagerness to learn propelled him into various sea-related tasks, including yacht transfers from France to Greece. Despite his relatively recent entry into sailing, Loukas’s profound love for the ocean drives his dedication and reliability in all circumstances.
Loukas’s array of interests, spanning winter skiing, boxing, running, swimming, and reading, mirrors his vibrant and enthusiastic character. Armed with outstanding communication skills and an unwaveringly motivated demeanor, Loukas exudes a sense of serenity and composure when faced with the challenges of navigating the open waters. His multifaceted talents and team spirit, make him an indispensable addition to the Ad Astra team.
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Reviews
Submit your reviewEpic Yacht ChartersAverage rating: 2 reviewsCharter Guests, April 2024May 4, 2024Favorite TripThis trip was my favorite trip I've ever been on. The food was absolutely incredible, words can't describe how much I loved it. Tubing was soooo much fun but I was scared for my life. I wish I could never leave. I hope you remember us!! We will be back. You made this place feel like home.
June 2023 Charter GuestsJun 2, 2023Trip Was UnforgettableThank you so much for making our trip unforgettable. The memories made with my Dad will be treasured. It is because of your attention to detail, charming personalities and passion to the love of sailing. We enjoyed getting to know you!
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