Captain - Nikolas Kalafatis
Captain Nikolas Kalafatis was born in Athens Greece. He speaks Greek and English. Nikolas grew up in the coastal suburbs of Athens and has spent most of his life in or near, the sea. His involvement with sailing began at a very young age and at the age of nine, he started competing in the optimist sailing class. He then moved on to different classes and has competed in 420 and RS:X sailboats. He has participated in many sailing regattas both at the national and international level and has been a member of the Hellenic National Sailing Team both in 2008 and 2010. He has been awarded numerous medals including the Hellenic National Sailing Championship 420 class Silver Medal and the Hellenic National Sailing Championship RS:X class bronze and Silver medals. His passion for the sea led him to offshore yacht racing, where he has been competing the last years. His career at sea started as crew on offshore deliveries both in Greece and abroad and progressed to a permanent crew position on several very impressive super-yachts, but his love for sailing led him to pursue a career as a professional sailboat skipper. As a skipper, he has completed several national and international yacht deliveries and holiday charters. Nikolas holds an RYA/MCA Yacht-master Ocean Certificate of Competence, commercially endorsed for both sail and power-driven vessels and a valid Greek Seaman’s Book with all relevant STCW certificates up to date. He has completed numerous offshore deliveries of new-built and used sail and motor yachts, both as skipper and crew and can ensure the successful completion of any new challenge presented to him. His sociable and pleasant character gives him the ability to make people feel at ease near him, and his knowledge and ability provide a sense of security to his charter guests. Always trying to improve himself and the level of his services, he will do everything he can to provide a satisfying experience personalized for each of his guests. His interests other than sailing include surfing, exercising and traveling.
Note: All breakfasts are served with tea, coffee, fruit juices, cereals, yoghurt, toast and jam.
Tropical fruit parfait layered with Caribbean honey, Greek yoghurt and boat-made granola.
Spring onion potato cakes with bacon, poached egg and boat-made ketchup.
The Captain’s Pancakes served with a fresh fruit platter, jams, honey and Canadian maple syrup.
Smoked salmon with scrambled eggs on buttered brown bread.
Croque Monsieur or Croque Madame: toasted Swiss cheese and Black Forest ham sandwich with a Gallic twist.
Note: Many lunches are accompanied with freshly baked bread.
Beef tacos with boat-made salsa, boat-made guacamole, cheese & lettuce.
Pan-fried jerk and honey fillet of salmon with mango salad.
Quiche Lorraine served with boat-made pesto.
Griddled asparagus with prawns and rouille.
Shrimp Linguine in a lemon cream sauce.
Nicoise Salad with pan seared tuna.
Spiced apple baked Camembert cheese with a selection of fresh cut Crudités.
Dragon chicken wings with a yoghurt, mint and lime dip.
Stuffed mushrooms with crispy herb bread crust.
Salmon-cucumber and ham-asparagus twists.
Marinated beetroot with goat cheese.
Stuffed mini baked potatoes with garlic and herb cream cheese.
Provencal-style rack of lamb on potato dauphinoise with roasted broccoli and buttered French beans.
Trinidadian Fish Stew with nutmeg, sweet potato mash, baby carrots & garden peas.
Pork tenderloin with mashed potatoes, caramelized apples and a calvados and shallot sauce.
Champagne risotto with seared scallops and garlicy mozzarella bread.
Citrus roasted fresh Wahoo on a potato rosti with citrus vinaigrette and mange tout.
Prime tenderloin steak with minted new potatoes, Greek salad and coleslaw.
Sticky jerk and brown sugar pork ribs served on pineapple rice with a sweet chilli and pineapple chutney.
Poached pears with cassis coulis and fresh berries.
Basil and white chocolate cream with balsamic strawberries.
Coconut Panna-Cotta with rum roasted pineapple.
Lemon tart topped with fresh raspberries, raspberry coulis and cream.
Chocolate and Grand Marnier mousse finished with praline and a tuille wafer.
Mimosa jelly made with freshly squeezed orange juice set with champagne.