DADDY'S HOBBY

DADDY'S HOBBY is a 56 ft Lagoon sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2014 and refitted in 2024. Cruising areas: Greece.

Luxury accommodations for 8 guests in 1 Master and 3 Queen ensuite cabins. Spacious master cabin starboard aft has desk, dressing area, TV, and direct access to aft deck. Port aft VIP queen has walk around bed and desk. Two additional queen guest cabins forward. All ensuite.

Bed sizes (length/width)for all guest cabins: 2.05 x 1.60

Cabin Headroom: 2.05

Salon Headroom: 2.15

Captain IVAN SORRENTINO

Ivan grew up in Sicily, where his early love for the ocean was nurtured through countless weekends spent sailing, scuba diving, and swimming. Inspired by his father, a skilled boat builder, Ivan embarked on a full-time career on the water, progressing from apprentice boat builder to skipper after completing his Yachtmaster Offshore training at UKSA in the UK.

Over the past several years, Ivan has built extensive experience in the charter industry, working in Croatia, Italy, and, since 2022, in Greece. He has skippered a variety of sailing vessels, including catamarans, and welcomed guests from around the globe, providing them with unforgettable experiences. Known for his optimism, energy, and passion for sailing, Ivan thrives on connecting with people from diverse cultures and sharing his love for the sea.

Chef KONSTANTINOS KONSTANTAS

Konstantinos was always enthusiastic about cooking, creating new recipies and exploring old Mediterranean dishes and presenting them with a twist. His work took him all-over Greece in various restaurants and hotels in the mainland and the islands.

He found out by accident that chefs were wanted to sail during the summer season and as he worked on one, he is thrilled to learn about the sailing, the sea and combining it with his other love - cooking.

Steward- Deckhand PANAGIOTIS PALLAS

Growing up in the south suburbs of Athens, Panagiotis was influenced by the sea from a young age. When finished highschool Panagiotis started his studies in Economics and Sustainable Development and got into working in the charter industry as a summer job. As a helping hand at Lavrio marina, he saw professional crew and it didn't take him long to realise that this was his calling. Panagiotis first became a skipper himself on day-catamarans for the last two years. Now Panagiotis is focused on starting from the bottom-up, learning from the best skippers in the industry so that he may become one too.

Breakfast

Coffee / tea of choice

Handmade / Toasted bread / Wheat / Whole wheat / Rye (with butter, Fruit marmalades, Honey or Nutella)

Milk (with Cereals / Protein oats)

Fruit salad (fresh fruit / honey)

Cheese variety / Cold cuts platter

Fruit juice of choice

Super Bowl (with oat, nuts, seasonal fruit and fresh yogurt choice of fat content)

Handmade Croque monsieur / Croque madame

Eggs (omelette / scrambled / fried / poached)

Crepes / Pancakes / Tsoureki (traditional sweet bread) / Cookies (regular, vegan or oat)

Bagel (with turkey, Philadelphia and chives) / Avocado toast with egg

Starters

Tzatziki (strained low-fat yogurt with grated cucumber, garlic, aromatic olive oil, a touch of vinegar, fresh dill and spearmint)

Greek salad (fresh tomatoes, cool cucumber, finely chopped onion, peppers, extra virgin olive oil and PDO feta cheese)

Traditional dolmadakia (vine leaves wrapped with rice and fresh herbs)

Fava of the Aegean Sea

Spicy cream cheese (tirokafteri)

Pita bread (grilled pita)

Grilled vegetables

Steamed mussels deglazed with wine and fresh onion

Handmade bread seasoned with garlic and paste of olive oil

Dakos salad (barley rusk seasoned with oil and vinegar, chopped tomatoes, crumbled PDO feta and caper flowers with balsamic vinegar)

Eggplant salad

Mastelo baked with vinaigrette, spinach and dried pastourma

Grilled feta with honey and sesame

Main course

Moussaka (thin alternating layers of fried eggplant, zucchini and potato, beef mince with red sauce, topped with béchamel cream and hard cheese)

Sea bass fillets (white wine sauce, handmade parsley oil, fresh asparagus and baby butter potatoes)

Truffle mushroom burger (100% black Angus beef with micro greens handmade truffle mayo shimeji mushroom
cheddar cheeese cured egg and smashed potatoes)

Sea bass fillets (white wine sauce, handmade parsley oil, fresh asparagus and baby butter potatoes)

BBQ in open view (ribeye, picanha, lamb chops, pork belly fillets - all from local producers) - French fries on-the-side

Cheese and cold cuts platter (variety of cheeses and cold cuts, garnished with nuts & fresh fruits, served with wine of choice)

Shrimp pasta (linguine, fresh shrimp, red sauce and herbs, garnished with crumbled feta)

Sushi night (three classic sushi rolls and dumplings with salmon fillet, crab meat and vegetables)

Mushroom soup (broth-based soup with button mushrooms, garlic, soy sauce, ginger and green onions)

Lamb (kleftiko) in parchment (slow cooked - for three hours in the oven, with peppers, cherry tomatoes and fresh herbs) Hasselback potatoes on-the-side

Cold soup gazpacho (aromatic oil and fresh croutons)

Pastitsio (traditional dish with layers of pasta, beef mince, rich béchamel and oven cheeses)

Smashed beef burger tortillas (thin layers of minced beef, tortilla, melted cheese, onion slices)

Gemista - stuffed vegetables (tomatoes and peppers stuffed with rice, beef mince with herbs and extra virgin olive oil, and oven-baked tray potatoes)

Tender beef fillet (thinly sliced with dressing with arugula, truffle pecorino and Mani Sea salt flakes)

Greek salad with caper leaves and pita bread

Dessert

Tiramisu (Savoyard dipped in light coffee with cream cheese, cacao and chocolate pieces)

Orange pie in caramel syrup

Fresh fruit platter

Burnt Basque Cheesecake

Lemon mousse

Caramel pudding

Milk-pie with vanilla ice-cream and sour-cherries syrup

French toast cloud

Greek yogurt with fresh fruit & walnuts

Chocolate & vanilla ice-cream