PHANTOM
Guests – 10 persons in 5 queen bed
size cabins all with private facilities
Crew – 3 persons (Captain, Chef,
Steward/deckhand)
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x 150 HP VOLVO PENTA | |
| Fuel Consumption: | 23 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.9 Feet |
| Draft: | 5.1 Feet |
| Pax: | 10 |
| YearBuilt: | 2019 |
| Builder: | Lagoon |
| Engines: | 2 x 150 HP VOLVO PENTA |
| 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: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | Any |
| Inverter: | yes |
| Voltages: | 220 |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | On deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T HIGHFIELD DELUX 460 |
| Dinghy hp: | 60 hp YAMAHA |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic gangway |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Stavros is from Peristeri, Greece, and has spent 25 years as a captain of sailing yachts. He holds an RYA/MCA Yachtmaster Offshore along with Short Range certifications. His years as a captain have taken him across the Atlantic and throughout the Mediterranean 13 times. He has worked on both luxury week-long and daily charters, offering incredible service and an outstanding sailing experience to his guests.
As past President of the Yacht Club of Voula, Stavros is invested in the Greek yachting community. He brings his love of sailing and incredible knowledge to Phantom and is ready to offer his guests an exceptional holiday in the gorgeous Greek Islands.
Languages: Greek and English (fluent); Spanish (conversational)
Chef: Alexandros (Alex) Anastasopoulos
Alexandros or Alex was born in Athens in 1984.
He sees his cooking as an expression of himself, his art. It tells a story of his vast travels in pursuit of culinary excellence. With near two decades of multinational experience in the hospitality industry and has opened, owned, and consulted to over 15 restaurants, hotels, and food businesses - food, ingredients, cultures, and people still inspire him daily.
Alex specializes in Greek, Japanese & Sushi, French, African, Pan Asian, American, Italian, Cuban and Mexican cuisines.
He speaks Greek and fluent English.
Deckhand: Constantinos Kakaris
Constantinos was born in 1976 and lives in Athens, Greece. In 1995, he became a member of the Greek Navy Seals, Green Beret Paratroopers. In time, he decided on a life at sea- and he began in the yachting world. With 4 yacht deliveries from the Atlantic Coast of France and countless miles throughout Greece, he is eager to welcome guests onboard Phantom and introduce them to the beautiful Greek Islands. While he is passionate about his life of sailing and spending time Scuba diving, he also loves to snowboard in the winter and enjoys hanging out in the company of dogs as much as possible.
Languages: Greek and English (fluent)
BREAKFAST
Tea, Coffee, Fresh Juices, Smoothies, Greek Yogurt, Cereals, Fresh Fruits, Continental Pastries, Honey, Local Jams, Cheese and Cold Cuts, Smoked Salmon, Avocado Toast, English Breakfast, Eggs Florentine, Eggs Benedict, Oat Pancakes
DAY 1
Lunch
Freshly made Sushi
Cucumber Noodle, Fennel, Apple, Ginger and Roast Sesame
Salad
Pallet cleansing Herb Tea
Dinner
Your Choice of Beef Fillet Chateaubriand with Fresh Tarragon Bearnaise
or
Pepper Crusted Fillet “Holland se Biefstuk” Parmesan Potatoes Pommes de Terre Parmentier Green Herb Salad
DAY 2
Lunch
Sweet white Corn Gazpacho Sauteed Salmon with Dijon Velouté Steamed Tokyo Turnips and Spinach
Dinner
Glazed Apricot and Almond deboned Chicken Roast Cauliflower mash
Quinoa and Roast Carrot Salad
DAY 3
Lunch
Aguachile and Lime Ceviche – Seared Tuna Tostadas – Tuna Tartar Fava Santorini with Marinated Onion and Capers
Three Bean and Celery Salad
Dinner
BBQ Grilled Lamb riblets and Herb Crusted Chicken skewers Spinach and Ricotta stuffed double-baked Potatoes
Greek Salad - Cucumber, Tomato, Onion, Kalamata Olives, Peppers,
Feta
DAY 4
Lunch
Sauteed Dover Sole
Asparagus and Tender Stem Salad with Lemon Vinaigrette
Pepper, Carrot and Fennel Salad
Dinner
Braised Beef Short Rib with Mushroom and Port Sauce
Aromatic Basmati rice
Green Bean and Pine Nut Salad
DAY 5
Lunch
Beef Tacos al Pastor
Pear, Endive and Nut Salad Roasted Aubergine Salad
Dinner
Sea Food Grill – Prawns, Calamari, Red Snapper and
Mussels with Lemon & Garlic Beurre Blanc and Salsa Verde
Greek Skordialia and Spanakorizo
Fresh Greens and Herb Salad
DAY 6
Lunch
Papoutsakia Melitzana a la Parmesan
Roasted Root Vegetables
Tabouleh Salad
Dinner
Freshly made Egg Tagliatelle
Your Choice of Pesto, Carbonara or Bolognaise topped with Pecorino shavings
Buffalo Mozzarella Caprese Salad with Balsamic Vinaigrette
DAY 7
Lunch
Butter poached Halibut
Steamed Bok Choi and Mustard Greens
Glass Noodle and Cucumber Salad
Dinner
Avocado Lime Gazpacho
Grilled New York Strip with Madagascan Green
Pepper Sauce
Sauteed Oyster Mushrooms
DESSERTS
Dark Chocolate Pots De Crème
Profiteroles
Home Made Ice Cream Baklava
Mille-Feuille
Churro’s
Fresh Fruit Salad
Bay Leaf Custard and Pine Nut Tart
Halva
Chocolate Brownies
Period A (July/August)Euro 29500 + 12% VAT + 20% APA
Period B (June and September) Euro 26500 + 12% VAT + 20% APA
Period C (October - May) Euros 19000 + 12% VAT + 20% APA.
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
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
- : 32.9 Feet
- : 5.1 Feet
- : 10
- : 2019
- : Lagoon
- : 9
- : 10
- : 2 x 150 HP VOLVO PENTA
- : Yes
- : Yacht offers Rendezvous Diving only
- : Stavros Polizos
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x 150 HP VOLVO PENTA | |
| Fuel Consumption: | 23 |
| Cruising Speed: | 9 |
| Max Speed: | 10US 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: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | Any |
| Generator: | Yes |
| Inverter: | yes |
| Voltages: | 220 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T HIGHFIELD DELUX 460 |
| Dinghy hp: | 60 hp YAMAHA |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 10 |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic gangway |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Stavros is from Peristeri, Greece, and has spent 25 years as a captain of sailing yachts. He holds an RYA/MCA Yachtmaster Offshore along with Short Range certifications. His years as a captain have taken him across the Atlantic and throughout the Mediterranean 13 times. He has worked on both luxury week-long and daily charters, offering incredible service and an outstanding sailing experience to his guests.
As past President of the Yacht Club of Voula, Stavros is invested in the Greek yachting community. He brings his love of sailing and incredible knowledge to Phantom and is ready to offer his guests an exceptional holiday in the gorgeous Greek Islands.
Languages: Greek and English (fluent); Spanish (conversational)
Chef: Alexandros (Alex) Anastasopoulos
Alexandros or Alex was born in Athens in 1984.
He sees his cooking as an expression of himself, his art. It tells a story of his vast travels in pursuit of culinary excellence. With near two decades of multinational experience in the hospitality industry and has opened, owned, and consulted to over 15 restaurants, hotels, and food businesses - food, ingredients, cultures, and people still inspire him daily.
Alex specializes in Greek, Japanese & Sushi, French, African, Pan Asian, American, Italian, Cuban and Mexican cuisines.
He speaks Greek and fluent English.
Deckhand: Constantinos Kakaris
Constantinos was born in 1976 and lives in Athens, Greece. In 1995, he became a member of the Greek Navy Seals, Green Beret Paratroopers. In time, he decided on a life at sea- and he began in the yachting world. With 4 yacht deliveries from the Atlantic Coast of France and countless miles throughout Greece, he is eager to welcome guests onboard Phantom and introduce them to the beautiful Greek Islands. While he is passionate about his life of sailing and spending time Scuba diving, he also loves to snowboard in the winter and enjoys hanging out in the company of dogs as much as possible.
Languages: Greek and English (fluent)
BREAKFAST
Tea, Coffee, Fresh Juices, Smoothies, Greek Yogurt, Cereals, Fresh Fruits, Continental Pastries, Honey, Local Jams, Cheese and Cold Cuts, Smoked Salmon, Avocado Toast, English Breakfast, Eggs Florentine, Eggs Benedict, Oat Pancakes
DAY 1
Lunch
Freshly made Sushi
Cucumber Noodle, Fennel, Apple, Ginger and Roast Sesame
Salad
Pallet cleansing Herb Tea
Dinner
Your Choice of Beef Fillet Chateaubriand with Fresh Tarragon Bearnaise
or
Pepper Crusted Fillet “Holland se Biefstuk” Parmesan Potatoes Pommes de Terre Parmentier Green Herb Salad
DAY 2
Lunch
Sweet white Corn Gazpacho Sauteed Salmon with Dijon Velouté Steamed Tokyo Turnips and Spinach
Dinner
Glazed Apricot and Almond deboned Chicken Roast Cauliflower mash
Quinoa and Roast Carrot Salad
DAY 3
Lunch
Aguachile and Lime Ceviche – Seared Tuna Tostadas – Tuna Tartar Fava Santorini with Marinated Onion and Capers
Three Bean and Celery Salad
Dinner
BBQ Grilled Lamb riblets and Herb Crusted Chicken skewers Spinach and Ricotta stuffed double-baked Potatoes
Greek Salad - Cucumber, Tomato, Onion, Kalamata Olives, Peppers,
Feta
DAY 4
Lunch
Sauteed Dover Sole
Asparagus and Tender Stem Salad with Lemon Vinaigrette
Pepper, Carrot and Fennel Salad
Dinner
Braised Beef Short Rib with Mushroom and Port Sauce
Aromatic Basmati rice
Green Bean and Pine Nut Salad
DAY 5
Lunch
Beef Tacos al Pastor
Pear, Endive and Nut Salad Roasted Aubergine Salad
Dinner
Sea Food Grill – Prawns, Calamari, Red Snapper and
Mussels with Lemon & Garlic Beurre Blanc and Salsa Verde
Greek Skordialia and Spanakorizo
Fresh Greens and Herb Salad
DAY 6
Lunch
Papoutsakia Melitzana a la Parmesan
Roasted Root Vegetables
Tabouleh Salad
Dinner
Freshly made Egg Tagliatelle
Your Choice of Pesto, Carbonara or Bolognaise topped with Pecorino shavings
Buffalo Mozzarella Caprese Salad with Balsamic Vinaigrette
DAY 7
Lunch
Butter poached Halibut
Steamed Bok Choi and Mustard Greens
Glass Noodle and Cucumber Salad
Dinner
Avocado Lime Gazpacho
Grilled New York Strip with Madagascan Green
Pepper Sauce
Sauteed Oyster Mushrooms
DESSERTS
Dark Chocolate Pots De Crème
Profiteroles
Home Made Ice Cream Baklava
Mille-Feuille
Churro’s
Fresh Fruit Salad
Bay Leaf Custard and Pine Nut Tart
Halva
Chocolate Brownies
Period A (July/August)Euro 29500 + 12% VAT + 20% APA
Period B (June and September) Euro 26500 + 12% VAT + 20% APA
Period C (October - May) Euros 19000 + 12% VAT + 20% APA.
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
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.
