Lucky Clover is a Lagoon 52 which combines noble and luxurious materials, with soft shades for a harmonious interior. Continuous horizontal and fluent lines give the interior open and generous spaces. Continuity between exterior and interior life with a slender exterior design for a boat with a strong character. With all the action happening on a big flybridge, one flight upstairs from the passenger cockpit and far above the water. Passengers who prefer to enjoy the ride quietly or converse with others can lounge in the cockpit below or sit sunning on the bows as the dolphins arc past. Lucky Clover accommodates 12 guests in 5 double cabins and one cabin with bunk beds all with private bathrooms. She is an ideal yacht for causing the Greek islands.
Pay half of the price and hold for 2 days. Get 100% return if cancelled.
Captain Yiannis Tzortzis
Captain Yiannis was born in 1975 in Greece. From early on he had two main passions: Mechanical Engineering and sailing. So soon after getting 3 diplomas in Engineering he started his professional involvement with the sea. He is a well-experienced captain, who has sailed the Greek and Mediterranean seas, knowing every little bay and harbor inside out. Captain Yiannis is able to cope with any difficult situation at hand responsibly and decisively. As serious as he takes his job, as kind and wonderful he is as a person. His guests call him a calm and gentle giant, who is always smiling, while kids just simply adore him. He speaks fluently English and makes everyone on board feel extremely welcome.
After serving nearly two years in the Greek Navy, he acquired his Skipper Diploma at the Dolphinarium Yacht Club, he obtained the Rescuer Degree, First Aid CARPA, he was captain of various monohull sailing yachts, in one of which he was awarded the 1st Position in Rally Ionian 2011-2012, he worked on VitaminSea Leopard a 113,22 ft boat, which traveled for four months from Marseille to Athens before he started working with crewed catamarans.
Here he has shown his full potential as Captain and host. His hobbies include volleyball, engineering, and maintaining anything mechanical.
Chef Spiridoula Karampoutaki
Spiridoula was born and raised in Volos and comes from a family that loves to cook! Her parents owned restaurants in the area and she grew up with a passion for food! After graduating in Computer Science, she changed focus and continued studies at the culinary school Le Gourmet- where she continues to give seminars. Immediately following her graduation, she began work in restaurants, including 5 years at Hotel Xenia, a 5* restaurant in which she was a top-level chef.
From here, Spiridoula decided to push her culinary skills further by participating in the television cooking show, Master Chef and achieved 2nd place! Upon completing the show, she planned gastronomical events throughout Greece and continued work at a fine dining restaurant in Cyprus.
With all of this experience, she is joining the crew of Lucky Clover to combine her exceptional culinary skills and her love of the sea. She is so excited to welcome guests and offers an incredible charter experience with unbelievable foods!
Languages: Greek and English (fluent)
Stewardess – Anastasia Karagianni
Anastasia will be joining us on board Lucky clover this season and she comes to us with great recommendations. She likes to keep the boat in impeccable condition and is very detailed. She has a motor and sailing license. During the winter seasons she works as a director in TV programs, advertisements, and other projects, her latest project was the Greek Master Chef where she was assistant to the Director. Her passion for the sea is what drove her to start working as a hostess in crewed yachts a couple of years ago. Her main goal is to attend to the guests and ensure that all is to their liking. She is hardworking and very organized. She has completed courses on safety at sea and customer care. Anastasia looks forward to ´welcoming´ you on board!
Specifications
Type
Catamaran
Builder
Lagoon
Year Built
2016
Size
52.00 Ft
Beam
28.38 Feet
Draft
4.11 Feet
Guests
12
Boat Details
Cabins:
6
Queen:
5
Single Cabins:
1
Showers:
-
Wash Basins:
-
Heads:
-
Electric Heads:
6
Pick Up Locations
Pref. Pick-up:
Athens
Other Pick-up:
upon request
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2X80HP YANMAR 4JH4TCE
2 X ONAN 19.5 KVA
1 X 11 ONAN 11 KVA
Fuel Consumption:
25
Cruising Speed:
8
Max Speed:
9 US Gall/Hr
Locations
Winter Area:
Greece
Summer Area:
Greece
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
WIFI 10 GB Free of charge
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
-
Deck Shower:
Yes
Bimini:
-
Water Maker:
300 ltr/h
Special Diets:
Inq
Kosher:
No
BBQ:
-
# Dine In:
-
Minimum Age:
-
Generator:
2 x 19kw ONAN with COON
Inverter:
-
Voltages:
-
Water Maker:
300 ltr/h
Water Cap:
4X240 L
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Inq
Nude:
Inq
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
YES
Dinghy hp:
60
Dinghy # pax:
-
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
Yes
Kayaks 1 Pax:
-
Kayaks (2 Pax):
Yes
Floating Mats:
-
Swim Platform:
-
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
-
Rods:
-
BREAKFAST OPTIONS
-Variety of breads (whole wheat, focaccia, multigrain, brioche) -Homemade jams (strawberry, apricot, banana, apple, citrus, and tomato) -Croissants and pastries (French croissant, chocolate croissant, cinnamon rolls, bougatsa (Greek traditional pastry)) -Pancakes (chocolate: dark-white chocolate, maple syrup) -Greek traditional honey -Yoghurt (low fat, full fat, goat yoghurt) -Variety of cold cuts (ham, turkey, beef) -Cheese platter (gouda, emmental, gruyere) -Variety of fresh local fruits -Eggs – scrambled, fired, poached, boiled -Omelets -Greek frittata -Kayana eggs -Bacon and local sausages (beef, turkey, pork, plant based)
DAY 2 LUNCH Salad Caprese/marinated tomatoes/fresh mozzarella/basil/basil oil/ground pepper Starters Eggplant/parmesan crème/Napoli sauce/basil leaves Crispy bread/melon/prosciutto/mint Main course Chicken ballotine/carrot puree/baby carrots/mushrooms shitake Desert Tiramisu DINNER Salad Melon/prosciutto/rucola/white wine Starters Grilled zucchini/parsley/black garlic puree/lemon pearls Panacotta/parmesan/pancetta Main course Mushroom risotto/black truffle flakes/pecorino cream Desert White chocolate mousse/blueberries DAY 3 LUNCH SALAD Thai salad/lettuce/spring onion/peanut/chicken/coriander/mango STARTERS Jalapenos/shrimps/fish sauce/coriander Lettuce wrapped with greens/chilly/plum sauce MAIN COURSE Nam tok/beef/ginger/coriander/chilly/red onion
DESERT Mango sticky rice/coconut milk DINNER SOUP Tom kha/coconut milk/lemongrass/mushrooms STARTERS Spring rolls/greens/fish sauce/sweet sour sauce Shrimps/lemon sauce/mango/garlic MAIN COURSE Sea bass/garlic/herb paste/chilly/garlic/green apple DESERT Water chestnut jelly DAY 4 LUNCH STARTER Grouper ceviche-sweet sour sauce/ground pepper/strawberries Tuna tartar/cappuccino leaves/soy sauce/lime zest/mango Main course Red snapper/pea pure/fried peas/baby vegetables Dessert Lemon cream/meringue/berries DINNER SALAD Nicoise/tuna/baby corn/greens Starter Smoked mackerel/fried onions/mustard/oregano Main course Penne/broccoli/lemon/pecorino DESSERT Chocolate soufflé
DAY 5 LUNCH SALAD Fresh spring salad with herbs and yuzu vinaigrette STARTERS Skoubri millefeuille/parsley oil/crispy pastry Crab salad/avocado/mango/orange powder Main course Linguine/mussels/crawfish/lemon bisque/ground pepper Dessert Lemon pavlova/lemon curd/lemon sauce Dinner SALAD Carrot papardelle/lettuce/rice chips/raisins/cherry tomatoes/honey-mustard dressing Starters Beef Carpaccio/fried capers/parmesan foam/truffle oil Toasted traditional Greek bread/eggplants/tomato confit/oregano oil Main course Beef fillet/potato pure/baby carrots/red wine sauce Dessert Fried galaktoboureko with white chocolate sauce DAY 6 LUNCH SALAD Black-eyed beans/crispy onion/parsley oil/cubed tomatoes/grated carrot Starters Zucchini balls/yoghurt-lemon cream/fried carrots Mixed mushrooms/Tartuffe cream/rucola/croutons Main course Veggie risotto/carrots/zucchini/eggplants/mint/chevre
Dessert Pecan pie Dinner SALAD Lettuce/gorgonzola/poached peer/citrus vinaigrette Starter Slow cooked beef bites/nioke/gravy sauce/anthotyro mousse Main course Orzo/tomato sauce/lamb thigh/parmesan tulle/olive oil Dessert Mousse chocolate/cake sponge/mixed berries/white chocolate sauce Day 7 LUNCH SALAD Quinoa salad with eggplants/zucchini/toasted peanuts/honey Starter Soufflé with gruyere/salami leukados/chilly Main course Slow cooked lamb/leek puree/carrot papardelle/pomme soufflé Dessert Brownies/chocolate chips/blueberries sauce Dinner Cucumber gazpacho/mint/melon Starters Crawfish/fresh truffle/bisque Black tiger shrimps/smoked mayonnaise/chives/chive oil Main course Fresh pasta/lobster/tomato/parsley/parmesan foam Dessert Panacotta/honey/cinnamon/caramel chips
*Day 3 its an ethnic day menu and can be changed due to clients preferences *Vegan/gluten-free menus etc. etc. can be arranged if it is asked *Menu can be changed due to several reasons (weather, provisions, etc.)