“When do you want your cheese to be served – during lunch, dinner or both?”
I was asked for this a few days before my journey, as part of a (long) pre-cruise form about my preferences/non-holding.
Would I prefer Western, continental or ‘Greek style’ breakfast?
I choose a mixture of Western and ‘Greek style’ – just to keep it on their toes. After this comes a long list of a choice of soup (I must look for ‘vichyssoise’).
Welcome to the world of luxury super hunts where you provide every whim, no request too small and (almost) something is possible.
It all starts with a swing. After I arrived in Athens the night before, my fellow boyfriends on board the Daloli of the Port Alimos Marina, where we are greeted warmly by the crew, including Captain Harris.
From here we go to the island of Aegina, about 90 minutes away.
But before we sail, there is more important concern. Want a glass of champagne with breakfast? Definitely.
Genie Harrison aboard the Daloli, below. She tested what it is to win a new monthly draw that costs only £ 10 to go in, driven by a luxury raffle service named Anchord
A freshly pressed carrot juice to wash it off? Absolutely.
My Scruffy coaches are knocked away and replaced with fluffy slippers, and my suitcase has been dutifully delivered to my cabin seconds after I put it down. From the moment we walk on the deck, every need will be clearly provided.
But how did I stay on this slender vessel on the Greek waters – with a price tag of only £ 10?
The answer is that I test what it’s like to win a new monthly draw that costs just £ 10 to go in, run by a luxury raffle service named Anchord.
The price is a week with all expenses on board the Daloli Superyacht and a chance to enjoy a ‘billionaire lifestyle’ – although I only stay one night.
The scheme is the brainchild of entrepreneur Oliver Riley, 29, co-founder of the Boat Network, a marketing platform for Superjacht. The idea is to give those (like me) who cannot otherwise afford such a journey, the chance of an ultimate Superjacht experience in the Mediterranean. The Caribbean is expected in the Caribbean.
But the med will do it for us. On the way to Aegina, we sin ourselves on the top deck after a yacht-friendly soundtrack from Europop, and donates Daloli brands and pulls on Suncream from the well-filled offer on board. One of the stewards, Olia, is about ice -cold bottles of Evian before even realizing that I am thirsty. It’s as if she has a sixth sentence.
Before long, as we slip across the sea, we feel pecking. Of course, it doesn’t take long.
A light four-course lunch is prepared by our private chef Dionysus and not as misterly (as they asked before) it exists from some of my favorite foods: tuna tartar, Greek salad, perfectly possed salmon and milleville (Napoleon-baked).
I have to take myself to my soft hut for a post-night run-off to digest while listening to the water slipping at the skirt and the soft slap of waves.
It’s quite a superjacht. The Daloli, which measures about 33 m (33 m), has a main suite with its own locker room, as well as four en -suite doubles.
There are two full -length eating tables, as well as several places to sit indoors or in the full pelt of the Mediterranean sun, including an excellent hot bolt on the upper deck.
Space to sit on board the Daloli. In the world of luxury super hunts you are provided, no request too small and (almost) is something possible
One of the rooms. Genie was slept by the waves in Egyptian cotton pages, thankful that he did not give in too heavy on Ouzo
But despite all the boat, it still feels generous – well, for our guests. The stay of the crew of seven members remains unnoticed. But based on my extensive view of the popular sailing reality -TV program under the deck, I tend to believe that they are not as spacious as my own hut. Crew members usually share bunk beds in compact rooms in dorms.
Because while passengers have enough space to walk around, it’s not quite the same behind the scenes.
Given the close boundaries of the kitchen, it is surprised by the quality and variety of foods we serve – it will not be out of place in a number of university halls, which makes Dionysus’ perfect puffle bowl all the more impressive.
We are almost sad if we dock at Aegina, our destination – to slip over the water forever, it would have been good with us.
But it’s time for the crew to prepare for the afternoon’s activities – play with the ‘yacht toys’.
Of course, an inflatable chairs and chairs appear from the back of the boat, as well as snacks in the middle of the afternoon.
I kick things off with a fairly inappropriate entrance to the med in the inflatable slide of the middle deck, and note my brown over one of the paddleboards.
Then Philip, one of the cover hands, offers to drive me around on a Jetski. I ask him to go as quickly as possible – after which he takes on with little encouragement. We tear almost 60 km / h around the bay (at the expense of my Daloli shell).
Some of the food on board. A light lunch lunch is prepared by our private chef Dionysus
Soon it is time to enjoy a pre-edge porn star Martini from the comfort of the bubble bath on the top deck. At some point during these drinks, the Bluetooth speaker is in the foreground, but before we even have to ask, it is hurled and replaced with a tree box as big as a small child. The crew is so unquestionable when it comes to our requests that when a co -boat partner tries to order a gin and tonic and an aperol Pritz, she has a mixture of both drinks in the same glass. It was, as it turns out, quite nice.
We probably bring the most extravagant day of our lives to an ‘Greek party’. The table is littered with bay wreaths and the crew comes in gowns. We cheat ourselves on a number of freshly prepared Greek treats, including Kolokithokeftedes and Tzatziki.
Then I am slept through the waves in Egyptian cotton sheets, thankful that I did not give in too heavy on Ouzo.
The next morning we get up early to make the most of our last hours on board. When I look at a trio dolphins who jump between the waves and enjoy my Champagne breakfast, I think to myself: Yes, I can definitely get used to this.
