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PHANTOM

€28,000 - €32,000 / WEEK
PHANTOM - 2
Saloon & Galley
PHANTOM - 3
Saloon other view
PHANTOM - 4
Aft deck
PHANTOM - 5
Aft deck other view
PHANTOM - 6
Double cabin I
PHANTOM - 7
En-suite facilities
PHANTOM - 8
Double cabin II
PHANTOM - 9
Double cabin III
PHANTOM - 10
Flybridge
PHANTOM - 11
Flybridge other view
PHANTOM - 12
Water toys
PHANTOM - 13
Back view
PHANTOM - 14
PHANTOM - 15
PHANTOM - 16
PHANTOM - 17
PHANTOM - 18
PHANTOM - 19
PHANTOM - 20
PHANTOM - 21
PHANTOM - 22
PHANTOM - 23
PHANTOM - 24
PHANTOM - 25
PHANTOM - 26

Saloon & Galley

5 x VIP cabins
All cabins with en-suites facilities

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
61 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
4
CHARGES
FROM
€28,000
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: -
Electric Heads: -
Engine Details
2 x 150hp Volvo Penta Generators: 2 x Koller Power 26.5 kVA & 13.5 kVA Generators fuel consumption: 100lt/Day
Fuel Consumption: 35
Cruising Speed: 9
Max Speed: 11US Gall/Hr
Details
Type: Cat
Beam: 9.98 Metres
Draft: 1.55 Metres
Pax: 10
YearBuilt: 2019
Builder: Lagoon
Engines: 2 x 150hp Volvo Penta Generators: 2 x Koller Power 26.5 kVA & 13.5 kVA Generators fuel consumption: 100lt/Day
Flag: Greek
Jacuzzi: No
A/C: Full
Locations
Winter Area: Greece
Summer Area: Greece
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: Yes
Salon Stereo: -
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T Highfield Delux 4.6m tender
Dinghy hp: 60HP outdoor motor
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Antony Yakovlev
Nation: Greek
Born: 1979
Languages: Greek, English, Russian, Spanish
Chef
Ina Lami
Born: 1992
CAPTAIN - Antony Yakovlev
Captain Antony was born in 1979, is married and has three children. He is a graduate from the Greek Merchant Marine Academy of Greece and holds RYA Yacht Master Offshore 200gt certification and PADI Advanced Open Water Diver. He is an expert in navigating Greek and Mediterranean waters and goes the extra mile to provide exceptional services to the guests onboard. Beyond diving, Antony likes all kind of water sports, sailing and fishing. He speaks Greek, English and Russian.

CHEF - Ina Lami
Ina was born in 1992 and lives in Athens. Her passion for cooking led her to IEK AKMI to study culinary arts. Having worked in many restaurants and hotels i.e. Orizontes Lycabettus, Domotel Ag. Nikolaos Suites Resort etc., she has a great experience in Mediterranean cuisine. Ina is creative, social, hard-working and pays great attention to detail. In her free time, she enjoys listening to music, reading poetry, working out and travelling. Ina speaks Greek, English and Spanish.

STEWARDESS - Katerina Belanti
Katerina was born in 1983 in Athens and is a graduate of the Technical Vocational High School Specialty ‘Nursing’. She works in the yachting industry for the last five years. When not working she enjoys all kinds of water sports, surfing, sailing, scuba diving and she travels a lot. Katerina displays a high level of attention to detail and takes great care of the guests. She speaks Greek and English.

DECKHAND - Anastasios (Tasos) Kalamovrakas
Passionate about maritime excellence, Tasos ensures a spotless vessel, contributing to an unparalleled yachting experience. Fluent in English and well-versed in water toys, he actively enhances the guest experience, ensuring seamless communication and full enjoyment of recreational activities. Diligent, reliable and always ready to assist, Tasos adds a welcoming touch to your journey onboard S/CAT Phantom.

Breakfast

Pancakes

Poached eggs with salmon and hollandaise sauce

Light omelet with Milner cheese and turkey Fouantrè
Quaker oats pie

Yoghurt with granola and honey

Traditional pies

Fresh squeezed juices

Τea / coffee

 

Day 1

Lunch


Sea bass sauteed with cherry tomatoes, saffron sauce and egg-lemon dressing

Green leafy salad with pear, julienne - cut apple, gorgonzola cheese, hazelnut florentine, and crispy prosciutto with honey-mustard vinaigrette

 

Dinner

Veal cheeks with local pasta and Greek pecorino flakes

Dakos salad

Pannacotta with forest fruits

                                                                 

                                                                                   Day 2

Lunch

Vegetable lasagne                                                                                                                                             

Feta mousse with herbs                                                                                                                                  

Greek salad with goat cheese, carob rusk

 

Dinner

Fillet of Uruguayan black angus beef, Port wine sauce and potato cream

Bulgur

Tiramisù

                                                                               

                                                                             Day 3

Lunch

Crayfish risotto flavored with apple geranium

Quinoa salad with passion fruit sauce and smoked salmon

 

Dinner

Chicken thigh fillet with carrot mash, asparagus and bell pepper sauce
Baby spinach salad with forest fruits, fresh anthotyro cheese, carob croutons and fig balsamic vinaigrette                                                                                                                                                         Millefeuille with kaimaki ice cream



Day 4

Lunch

Octopus cooked in sweet Mavrodaphne wine with yellow split -pea puree from Santorini, caramelized onions, caper berries and truffle carpaccio

Crispy rolls stuffed with mixed cheeses

Cheese croquettes with honey, and fig marmalade sprinkled with sesame seeds

 

Dinner

Rib eye with sweet potato mash, grilled shiitake mushrooms and Port wine sauce

Arugula - strawberry salad, parmesan flakes and balsamic vinaigrette

Strawberry cheesecake

 

Day 5

Lunch

Beef patties with baby potatoes and grilled vegetables

Avocado salad, mango, carrot, cashews, fresh anthotyro cheese and citrus vinaigrette

 

Dinner

Salmon tagliatelle, vodka, cream cheese, dill, lime zest

Burrata, tri-colored cherry tomatoes, arugula, pine nuts, basil pesto

Chocolate lava cake

 

Day 6

 

Lunch

Pasta with burrata, tomato confit, and basil oil

Buckwheat with aromatic herbs and tri-colored peppers

 

Dinner

Pork tenderloin with potato mash, lemon sauce and grilled mushrooms

Green leafy salad with pomegranate, grilled manouri cheese, balsamic sauce

Lemon pie

 

Day 7

 

Lunch

Red porgy ceviche with tiger's milk, yuzu, coriander, jalapeno pepper and garlic sprouts

Steamed baby vegetables

 

Dinner

Chicken ballotine stuffed with halloumi cheese and Florina pepper, mashed potatoes and sweet pepper sauce

Parmesan nest with green salad, walnut floretine, melon pearls and herb vinaigrette

Yoghurt mousse with plum sweet preserve

Rates are Plus Expenses
Weekly charter rate in high season (July & August), Athens – Athens: 32.000€ plus VAT 12% plus APA 25%

Weekly charter rate in mid season (June & September), Athens – Athens: 28.000€ plus VAT 12% plus APA 25%

Weekly charter rate in low season (all other months), Athens – Athens: 18.900€ plus VAT 12% plus APA 25%

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 9.98 Metres
  • : 1.55 Metres
  • : 10
  • : 2019
  • : Lagoon
  • : 9
  • : 11
  • : 2 x 150hp Volvo Penta Generators: 2 x Koller Power 26.5 kVA & 13.5 kVA Generators fuel consumption: 100lt/Day
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Antony Yakovlev
  • : Greek
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: -
Engine Details
2 x 150hp Volvo Penta Generators: 2 x Koller Power 26.5 kVA & 13.5 kVA Generators fuel consumption: 100lt/Day
Fuel Consumption: 35
Cruising Speed: 9
Max Speed: 11US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Greece
Summer Area: Greece
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: Yes
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: 2 x Koller Power 26.5 kVA & 13
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T Highfield Delux 4.6m tender
Dinghy hp: 60HP outdoor motor
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Antony Yakovlev
Nation: Greek
Born: 1979
Languages: Greek, English, Russian, Spanish
Chef
Ina Lami
Born: 1992
CAPTAIN - Antony Yakovlev
Captain Antony was born in 1979, is married and has three children. He is a graduate from the Greek Merchant Marine Academy of Greece and holds RYA Yacht Master Offshore 200gt certification and PADI Advanced Open Water Diver. He is an expert in navigating Greek and Mediterranean waters and goes the extra mile to provide exceptional services to the guests onboard. Beyond diving, Antony likes all kind of water sports, sailing and fishing. He speaks Greek, English and Russian.

CHEF - Ina Lami
Ina was born in 1992 and lives in Athens. Her passion for cooking led her to IEK AKMI to study culinary arts. Having worked in many restaurants and hotels i.e. Orizontes Lycabettus, Domotel Ag. Nikolaos Suites Resort etc., she has a great experience in Mediterranean cuisine. Ina is creative, social, hard-working and pays great attention to detail. In her free time, she enjoys listening to music, reading poetry, working out and travelling. Ina speaks Greek, English and Spanish.

STEWARDESS - Katerina Belanti
Katerina was born in 1983 in Athens and is a graduate of the Technical Vocational High School Specialty ‘Nursing’. She works in the yachting industry for the last five years. When not working she enjoys all kinds of water sports, surfing, sailing, scuba diving and she travels a lot. Katerina displays a high level of attention to detail and takes great care of the guests. She speaks Greek and English.

DECKHAND - Anastasios (Tasos) Kalamovrakas
Passionate about maritime excellence, Tasos ensures a spotless vessel, contributing to an unparalleled yachting experience. Fluent in English and well-versed in water toys, he actively enhances the guest experience, ensuring seamless communication and full enjoyment of recreational activities. Diligent, reliable and always ready to assist, Tasos adds a welcoming touch to your journey onboard S/CAT Phantom.

Breakfast

Pancakes

Poached eggs with salmon and hollandaise sauce

Light omelet with Milner cheese and turkey Fouantrè
Quaker oats pie

Yoghurt with granola and honey

Traditional pies

Fresh squeezed juices

Τea / coffee

 

Day 1

Lunch


Sea bass sauteed with cherry tomatoes, saffron sauce and egg-lemon dressing

Green leafy salad with pear, julienne - cut apple, gorgonzola cheese, hazelnut florentine, and crispy prosciutto with honey-mustard vinaigrette

 

Dinner

Veal cheeks with local pasta and Greek pecorino flakes

Dakos salad

Pannacotta with forest fruits

                                                                 

                                                                                   Day 2

Lunch

Vegetable lasagne                                                                                                                                             

Feta mousse with herbs                                                                                                                                  

Greek salad with goat cheese, carob rusk

 

Dinner

Fillet of Uruguayan black angus beef, Port wine sauce and potato cream

Bulgur

Tiramisù

                                                                               

                                                                             Day 3

Lunch

Crayfish risotto flavored with apple geranium

Quinoa salad with passion fruit sauce and smoked salmon

 

Dinner

Chicken thigh fillet with carrot mash, asparagus and bell pepper sauce
Baby spinach salad with forest fruits, fresh anthotyro cheese, carob croutons and fig balsamic vinaigrette                                                                                                                                                         Millefeuille with kaimaki ice cream



Day 4

Lunch

Octopus cooked in sweet Mavrodaphne wine with yellow split -pea puree from Santorini, caramelized onions, caper berries and truffle carpaccio

Crispy rolls stuffed with mixed cheeses

Cheese croquettes with honey, and fig marmalade sprinkled with sesame seeds

 

Dinner

Rib eye with sweet potato mash, grilled shiitake mushrooms and Port wine sauce

Arugula - strawberry salad, parmesan flakes and balsamic vinaigrette

Strawberry cheesecake

 

Day 5

Lunch

Beef patties with baby potatoes and grilled vegetables

Avocado salad, mango, carrot, cashews, fresh anthotyro cheese and citrus vinaigrette

 

Dinner

Salmon tagliatelle, vodka, cream cheese, dill, lime zest

Burrata, tri-colored cherry tomatoes, arugula, pine nuts, basil pesto

Chocolate lava cake

 

Day 6

 

Lunch

Pasta with burrata, tomato confit, and basil oil

Buckwheat with aromatic herbs and tri-colored peppers

 

Dinner

Pork tenderloin with potato mash, lemon sauce and grilled mushrooms

Green leafy salad with pomegranate, grilled manouri cheese, balsamic sauce

Lemon pie

 

Day 7

 

Lunch

Red porgy ceviche with tiger's milk, yuzu, coriander, jalapeno pepper and garlic sprouts

Steamed baby vegetables

 

Dinner

Chicken ballotine stuffed with halloumi cheese and Florina pepper, mashed potatoes and sweet pepper sauce

Parmesan nest with green salad, walnut floretine, melon pearls and herb vinaigrette

Yoghurt mousse with plum sweet preserve

Rates are Plus Expenses
Weekly charter rate in high season (July & August), Athens – Athens: 32.000€ plus VAT 12% plus APA 25%

Weekly charter rate in mid season (June & September), Athens – Athens: 28.000€ plus VAT 12% plus APA 25%

Weekly charter rate in low season (all other months), Athens – Athens: 18.900€ plus VAT 12% plus APA 25%

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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