WORLD'S END (MED)
- Year Built 2011
- Length 65 ft.
- Designer Fountaine Pajot
- Cabins 5
- Maximum Guests 10
- Starting From $20,500
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
One owner suite with a private bathroom
3 Queen size cabins with private bathroom
1 twin cabin with private bathroom
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T/T Williams Tender 385 - turbojet 100 HP
Seascooters (3)
SUP (2)
SeaBob (2)
Wakeboard (1, sizes 30 - 45)
Waterski adults (1, sizes 39 - 45)
Monoski (1, sizes 39 - 45)
Kayak 2 seated (1)
Inflatable couch Jobe for 3 pax(1)
Baby life jackets (2)
Snorkeling gear (10)
Board games: UNO, backgammon, chess, cards, poker
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed. -
Rendezvous Diving Only
Check Charter Availability by Month
October 2026
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Yacht layout
Specifications
Amenities
Water Sports
T/T Williams Tender 385 - turbojet 100 HP
Seascooters (3)
SUP (2)
SeaBob (2)
Wakeboard (1, sizes 30 - 45)
Waterski adults (1, sizes 39 - 45)
Monoski (1, sizes 39 - 45)
Kayak 2 seated (1)
Inflatable couch Jobe for 3 pax(1)
Baby life jackets (2)
Snorkeling gear (10)
Board games: UNO, backgammon, chess, cards, poker
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
- Year Built 2011
- Length 65 ft.
- Designer Fountaine Pajot
- Cabins 5
- Maximum Guests 10
- Starting From $20,500
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
With more than 20 years at sea across motor yachts, sailing yachts and five-star luxury resorts, Rachid brings to World's End a rare combination of seamanship, warmth and genuine local knowledge of tropical cruising grounds. He has commanded sailing yachts as Captain, run deck teams as Bosun and Chief Mate, and coordinated marina and watersport operations at a private island resort — experience that translates naturally to the relaxed, active style of a catamaran charter.
Calm and safety-focused in all conditions, Rachid is equally at home navigating challenging weather, briefing guests before a dive, or setting up the perfect day of fishing and watersports. As a PADI Dive Master & Instructor and CMAS Dive Instructor, he can personally guide guests beneath the surface, while his background as a certified Fishing Guide makes him an excellent host for everything from a gentle reef session to offshore big-game fishing. Guests consistently value his easy-going nature, attention to detail and commitment to delivering a seamless, memorable experience on board.
Warm, energetic and meticulously organised, Cerys brings to World's End a natural talent for hospitality and a genuine enthusiasm for life on the water. She has served as Sole Stewardess aboard the sailing yacht Vitalia II, where she managed the full interior single-handed — from immaculate housekeeping and guest service to preparing and serving meals for guests and crew — and even lent a hand with navigational manoeuvres and deckhand duties when needed. That versatility, combined with a hospitality background leading front-of-house at a busy café, makes her a confident, capable presence on a catamaran charter.
Onboard Dining
Breakfast
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Teas-Blends of Herbs - Top quality Coffees
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Smoothies
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Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey
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Banana bread
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Croissants: Butter, Chocolate
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Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie
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Breads: White, Black, Brioche, Gluten Free
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Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup
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Smoked Salmon
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Cheeses: Graviera, Gouda, Emmental, Feta, Goat
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Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella
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Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches
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Bacon, boiled sausages
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Dried fruits: apricots, plums, cranberries
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Nuts: almonds, walnuts, hazelnuts
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Cereals: oats, chocolate, honey, cornflakes
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Fresh Juices: Orange, Grapefruit
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Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt
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Eggs: Omelet, fried, poached, scramble, boiled, Kayanas
Day 1
Lunch
Salad
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Textures of tomato, olive, pickle, onion, cucumber sorbet
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Starter
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Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle
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Main course
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Orzo shrimp, goat cheese, confetti cherry tomatoes
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Rocket, feta, watermelon, pine nuts, radish
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Spinach pie salad, feta, dill, spring onion
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Smoked salmon, avocado, cucumber, cottage cheese
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Greek salad with feta cheese, fresh oregano, onion pickles, capers
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Buratta with cherry tomatoes and arugula
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Rice rolls with crab, avocado, cucumber, wasabi cream
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Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala
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Beetroot, yogurt with orange and asparagus
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Caspatsio with fresh oregano, feta and watermelon
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Talagani cheese with vinaigrette
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Smoked eggplant dip, cheese mousse, cherry tomatoes, basil and garlic
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Dakos
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Greek salad
Desert
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Lemon cream, almond cookie, meringue, honey cells
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Panacotta
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Chocolate mousse
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Cheesecake
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Milk pudding with ice cream
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Cream Brulee with fresh vanilla and ice cream
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White chocolate and strawberry chocolate, fresh blueberries
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Tiramisu
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Fig pie
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Chocolate fudge, with fresh vanilla and ice cream
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Affogato with pistachios
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Sorbet
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Fruit plate
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Baklava
Dinner
Starter
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Steamed mussels with fennel, dill, garlic, mustard sauce - ouzo
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Tuna tartare, soy sauce and truffle
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Shrimp with lime and ginger
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Shrimp carpaccio, tarama (fish roe) mousse, cream cheese
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Octopus, fava cream, pickles, onion, capers
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Vegetable rolls with salmon
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Tiropitakia
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Tabouleh with vegetables
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Oysters with lemon pearls and tarama
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Scallops, Bern Blanc sauce, peas and greens
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Asian style Beef Tartar
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Meze: Dolmades, dips, marinated anchovies, keftethakia
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Kalamaria
Main Course
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Grouper with saffron sauce, greens, cauliflower puree
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Iberico pork, hoisin sauce, sweet potato puree
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Tuna tataki with sesame
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Lamb ribs with percussion, baby potatoes, rosemary
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Lobster spaghetti, tomato sauce, fresh basil, parmesan
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Grilled Lambraki with roasted vegetables
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Papoutsaki
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Grilled salmon with roasted vegetables
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Beef fillet, mushrooms, king oysters, carrot puree
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Saute sea bream with baby potatoes
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Lasagna
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Kalamakia
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Giant grilled Fagri with Horta
Day 2
Day 3
Day 4
Day 5
Day 6
Day 7
Crew Interview
Get to know this crew better with a hosted interview!
Guest Testimonials
Client Comments August 2026
16th of August, 2026 - 22nd of August, 2026
Client Comments August 2026
16th of August, 2026 - 22nd of August, 2026
Client Comments August 2026
1st of August, 2026 - 15th of August, 2026
Client Comments July 2026
10/07/26-17/07/26
Client Comments July 2026
10/07/26-17/07/26
Client Comments July 2026
01/07/26 - 09/07/26
Client Comments July 2026
01/07/26 - 09/07/26
Guest Comments June 2026
13/06/26 - 20/06/26
Guest Comments June 2026
13/06/26 - 20/06/26
Guest Comments May 2026
23/05/26 - 30/05/26
Guest Comments May 2026
9/05/26 - 16/05/26
Guest Comments September 2025
01/10/25 - 08/10/25
Guest Comments September 2025
14/09/25-21/09/25
Guest Comments September 2025
06/09/25-13/09/25
Guest Comments September 2025
06/09/25-13/09/25
Guest Comments August 2025
20/08/25 - 25/08/25
Guest Comments August 2025
20/08/25 - 25/08/25
Guest Comments August 2025
12/08/25 - 19/08/25
Guest Comments August 2025
12/08/25 - 19/08/25
Guest Comments August 2025
04/08/25-11/08/25
Guest Comments August 2025
04/08/25-11/08/25
Guest Comments July 2025
27/07/25-03/08/25
Guest Comments July 2025
27/07/25-03/08/25
Guest Comments July 2025
19/07/25-26/07/25
Guest Comments July 2025
05/07/25 - 12/07/25


































