The Omaze-style raffle for luxury holidays: How you can win an all-expenses-paid week on a superyacht – and enjoy the billionaire lifestyle for just £10 an entry

‘When would you like your cheese served – at lunch, dinner or both?’

I’m asked this a few days before my voyage, as part of a (long) pre-cruise form about my likes/dislikes.

Would I prefer western, continental or ‘Greek style’ breakfasts?

I opt for a mixture of western and ‘Greek style’ – just to keep them on their toes. After this, comes a long list of a choice of soups (I have to look up ‘vichyssoise’).

Welcome to the world of luxury superyachts where your every whim is catered for, no request too small and (almost) anything is possible.

It all starts with a swing. Having arrived in Athens the night before, my fellow yacht-mates and I board the Daloli from the port Alimos Marina, where we’re warmly greeted by the crew, including Captain Harris.

From here we will be cruising over to the island of Aegina, about 90 minutes away.

But before we set sail there are more important concerns. Would I like a glass of champagne with breakfast? Most certainly.

Genie Harrison on board the Daloli, below. She was testing out what it’s like to win a new monthly draw that costs just £10 to enter, run by a luxury raffle service named Anchord

A freshly squeezed carrot juice to wash that down? Absolutely.

My scruffy trainers are whisked away and replaced with fluffy slippers, and my bag dutifully delivered to my cabin seconds after I’ve put it down. From the moment we step on deck, our every need is clearly going to be catered for.

But how have I ended up on this sleek vessel on shimmering Greek waters – with a price tag of only £10?

The answer is that I’m testing out what it’s like to win a new monthly draw that costs just £10 to enter, run by a luxury raffle service named Anchord.

The prize is a week with all expenses paid aboard the Daloli superyacht and a chance to enjoy a ‘billionaire lifestyle’ – though I’m staying for only one night.

The scheme is the brainchild of entrepreneur Oliver Riley, 29, co-founder of The Boat Network, a superyacht marketing platform. The idea is to give those (such as myself) who might not otherwise be able to afford such a trip, the chance of an ultimate superyacht experience in the Mediterranean. Sailings are expected in the Caribbean during the winter.

But the Med will do for us. Heading towards Aegina, we sun ourselves on the top deck to a yacht-friendly soundtrack of Europop, donning Daloli-branded caps and lathering on suncream from the well-stocked supply on board. One of the stewardesses, Olia, passes round ice-cold bottles of Evian before I even realise I’m thirsty. It’s as though she has a sixth sense.

Before long, as we glide across the sea, we’re feeling peckish. Naturally, this does not last long.

A light four-course lunch is prepared by our private chef Dionysus and – not-so-mysteriously (as they asked in advance) – it consists of some of my favourite foods: tuna tartare, Greek salad, perfectly poached salmon and mille-feuille (Napoleon pastry).

I have to take myself off to my plush cabin for a post-lunch lie-down to digest while listening to the water sliding by the hull and the soft slap of waves.

This is quite a superyacht. Measuring approximately 108ft (33m), the Daloli features a master suite with its own dressing room, as well as four ensuite doubles.

There are two full-length dining tables as well as several spots to lounge around either indoors or in the full pelt of the Mediterranean sun, including a superb hot-tub on the top deck.

Space to lounge on board the Daloli. In the world of luxury superyachts, your every whim is catered for, no request too small and (almost) anything is possible

One of the rooms. Genie was rocked to sleep by the waves in Egyptian cotton sheets, grateful not to have indulged too heavily on ouzo

But despite all the boat has to offer, it still feels spacious – well, for us guests. The lodgings of the seven-member crew remain unseen. But based on my extensive viewing of popular yachting reality TV show Below Deck, I’m inclined to believe they are not as roomy as my own cabin. Crew members typically share bunkbeds in compact, dormitory-style rooms.

For while passengers have plenty of room to loll about, it’s not quite the same behind the scenes.

Given the close confines of the galley, it’s astounding the quality and variety of food we’re served – it wouldn’t be out of place in a number of university halls, making Dionysus’s perfect puff pastry all the more impressive.

We’re almost sad when we dock at Aegina, our destination – to glide on forever across the water would have been just fine with us.

But it’s time for the crew to prepare for the afternoon’s activities – playing with the ‘yacht toys’.

An inflatable jetty and chairs appear from the back of the boat, as well as mid-afternoon snacks, of course.

I kick things off with a rather ungraceful entrance into the Med down the inflatable slide from the middle deck, and attend to my tan afloat one of the paddleboards.

Then Philip, one of the deck hands, offers to drive me around on a jet ski. I ask him to go as fast as possible – to which he acquiesces with little encouragement. We tear around the bay at nearly 60mph (at the expense of my Daloli cap).

Some of the food on board. A light four-course lunch is prepared by our private chef Dionysus

Soon it’s time to enjoy a preprandial porn-star martini from the comfort of the hot tub on the top deck. At one point during these libations, the bluetooth speaker runs out of charge, but before we even have to ask, it’s whisked away and replaced with a boombox the size of a small child. So unquestioning are the crew when it comes to our requests, that when a fellow boatmate attempts to order a gin and tonic and an Aperol spritz, she is presented with a mixture of both drinks in the same glass. It was, as it turned out, quite nice.

We bring what has probably been the most lavish day of our lives to a close with a ‘Greek party’. The table is strewn with laurel wreaths and the crew emerge clad in togas. We gorge ourselves on a number of freshly prepared Greek delicacies, including kolokithokeftedes and tzatziki.

Then I’m rocked to sleep by the waves in Egyptian cotton sheets, grateful not to have indulged too heavily on ouzo.

The following morning, we rise early to make the most of our last hours on board. Watching a trio of dolphins jump between the waves, and enjoying my champagne breakfast, I think to myself: Yes, I could definitely get used to this.