Mojito

Mojito is a 48 ft Dufour sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2019. Cruising areas: Greece.

PERSONAL INFORMATION

Popi is an experienced and versatile yacht captain with a strong background in both sailing and high-level hospitality, offering premium charter experiences across Greece and the Mediterranean. With many thousands of nautical miles logged—including offshore deliveries and luxury crewed charters—this captain has extensive experience on catamarans up to 80ft (Sunreef, Lagoon, Bali) and a deep knowledge of Greek waters.

What Guests Can Expect:

Safe, smooth, and well-organized journeys

A warm, professional, and welcoming atmosphere onboard

Carefully managed itineraries, provisioning, and daily operations

Strong coordination with crew to ensure a high-quality experience

Professional Strengths:

RYA/MCA Yachtmaster Offshore (Commercially Endorsed)

STCW certified with solid offshore and delivery experience

Background in restaurant ownership and management, ensuring excellent service standards

Highly organized, adaptable, and guest-oriented

Languages:

Greek, English, Afrikaans (fluent)

Basic German and French

Hobbies:

• Walking, Hiking

• Swimming, Sailing

• Cooking

• Travelling

• Reading

Profile Summary:

A captain who combines technical expertise with genuine hospitality, delivering charters that are not only safe and efficient, but also relaxed, enjoyable, and memorable.

Breakfast

Seasonal fresh fruit platter - Greek yoghurt- Cereal- Bacon- Sausages- Eggs - Crepes - Croissants – Toast – Cookies – Baked goods

Cheese and cold cuts platter – Honey – Spreads-Coffee – Tea – Milk – Orange Juice

Snacks & Appetizers

Homemade pies – Tortilla rolls with tuna and mayonnaise – Cream cheese and salmon canapés – Crudites with homemade dips – Mini Cretan dakos with olive paste and cottage cheese – Grilled feta with honey and sesame –Mushroom duxelle in a white wine reduction

Salads

Traditional Greek salad with grilled pitas – Green salad with pineapple, walnuts and lemon dill vinaigrette – Chicken and sundried tomato salad with parmesan flakes and balsamic honey vinaigrette – Cold fusilli salad with shrimps, colourful peppers and basil pesto – Tuna and corn salad with croutons and yoghurt dressing

Main Courses

Chicken strips with green bell peppers in mustard dill glaze served with aromatic wild rice

Octopus and orzo casserole-Wild mushroom and sundried tomato risotto

Slow cooked lamb with yoghurt and thyme crust, served with herb marinated baby potatoes

Seafood and spring onion linguini in fresh tomato and mint sauce

Crisp crust sea bass fillet with lime and ginger drizzle, served with grilled asparagus and parsnip puree

Pork medallion served with diced aubergine, carrots and cherry tomatoes

Glazed Beef fillet served with creamy dauphinoise potatoes

Wide selection of traditional Greek main courses (Mousaka, pastitsio, spetzofai, stuffed vegetables etc. )

Desserts

Lime Pana Cotta- Lemon cheesecake with strawberry coulis

Orange pie with vanilla ice cream

Banoffee

Chocolate pie with salted caramel sauce

Strawberry Millefeuille

Traditional Greek deserts (Galaktompoureko, Ekmek, Ravani etc)

Drinks

Fresh Fruit Smoothies-Milkshakes-Popular Cocktails (Margaritas, Mojitos, Apple Martini, Cosmopolitan etc.)

Vegetarian, Ethnic/International Cuisine, low-calorie menus etc

Knowledgeable