PHANTOM

€19,000 - €29,500 / WEEK

Guests – 10 persons in 5 queen bed
size cabins all with private facilities
Crew – 3 persons (Captain, Chef,
Steward/deckhand)

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
62 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€19,000
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
John Collingto - O'Malley
Nation: South African
Born: 1991
Languages: Greek, English
Chef
Alexandros (Alex) Anastasopoulos
Nation: Greek
Born: 1984
License: Chef d' Oeuvre 2000 / Le Monde 2002
Captain: John Collingto - O'Malley
John was born in 1991 and he is half South African and half Greek.
He started his career in 2015 as a dive instructor and deckhand in several sailing yachts until 2018 in Seychelles.
In 2018 he worked as a captain and one year later he was working as a first mate and dive instructor on a motor catamaran in Nassau.
He holds RYA yacht master offshore, and power boat level 2, medical certificates, and the STCW ’95, and he holds PADI OWSI plus Specialty and first aid Instructor.
He is also a PADI instructor with 3 years of experience as a cruise director for expedition vessels.
He is willing to advance his qualifications and experience in the hopes of one-day captaining research/ expedition vessels as he has a strong love for the ocean, and of teaching other to have the same.

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: Tihomir Mihaylov
Tihomir was born in 1995 and he is Bulgarian. He studied at Naval Academy in Varna/Bulgaria, as a navigational officer. He started his career in 2019 as a deckhand on Motor Yacht until 2020 in Greece.
Tihomir has the necessary medical certificates.
He is adaptable, friendly, and an excellent team player.
He can speak Bulgarian, English, German, and loves sailing. Tihomir is always in a good mood and can make your stay comfortable.






Breakfast

Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies

DAY 1

LUNCH 

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette

Zucchini and carrots sauté with cumin seeds

Swordfish with green olives sauce and linguini

DAY 2

LUNCH 

Black eyed peas salad with peppers and lemon vinaigrette

Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs

Chickpeas baked in the oven with rosemary

Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette

Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH 

Lentils salad with cherry tomatoes and smoked cheese

Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce (soutzoukakia)

DAY 5 

LUNCH 

Rocket salad with nectarine and Talagani grilled cheese

Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins

Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6 

LUNCH 

Potato salad with estragon and cashew nuts

Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7 

LUNCH 

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad

Chikpea fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts

*If you have a food allergy or a special dietary requirement please inform the Chef

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch                                                                                                                                              

 

June 06, 2019
Reanna
June 15, 2019
Linda
July 06, 2019
Salvatore
August 03, 2019
Toby
August 11, 2019
Vanessa
August 18, 2019
Anneli
September 14, 2019
Erica
October 19, 2019
Harbour
Rates are Plus Expenses
2021 Rates
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
  • : John Collingto - O'Malley
  • : 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
John Collingto - O'Malley
Nation: South African
Born: 1991
Languages: Greek, English
Chef
Alexandros (Alex) Anastasopoulos
Nation: Greek
Born: 1984
License: Chef d' Oeuvre 2000 / Le Monde 2002
Captain: John Collingto - O'Malley
John was born in 1991 and he is half South African and half Greek.
He started his career in 2015 as a dive instructor and deckhand in several sailing yachts until 2018 in Seychelles.
In 2018 he worked as a captain and one year later he was working as a first mate and dive instructor on a motor catamaran in Nassau.
He holds RYA yacht master offshore, and power boat level 2, medical certificates, and the STCW ’95, and he holds PADI OWSI plus Specialty and first aid Instructor.
He is also a PADI instructor with 3 years of experience as a cruise director for expedition vessels.
He is willing to advance his qualifications and experience in the hopes of one-day captaining research/ expedition vessels as he has a strong love for the ocean, and of teaching other to have the same.

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: Tihomir Mihaylov
Tihomir was born in 1995 and he is Bulgarian. He studied at Naval Academy in Varna/Bulgaria, as a navigational officer. He started his career in 2019 as a deckhand on Motor Yacht until 2020 in Greece.
Tihomir has the necessary medical certificates.
He is adaptable, friendly, and an excellent team player.
He can speak Bulgarian, English, German, and loves sailing. Tihomir is always in a good mood and can make your stay comfortable.






Breakfast

Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies

DAY 1

LUNCH 

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette

Zucchini and carrots sauté with cumin seeds

Swordfish with green olives sauce and linguini

DAY 2

LUNCH 

Black eyed peas salad with peppers and lemon vinaigrette

Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs

Chickpeas baked in the oven with rosemary

Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette

Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH 

Lentils salad with cherry tomatoes and smoked cheese

Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce (soutzoukakia)

DAY 5 

LUNCH 

Rocket salad with nectarine and Talagani grilled cheese

Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins

Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6 

LUNCH 

Potato salad with estragon and cashew nuts

Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7 

LUNCH 

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad

Chikpea fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts

*If you have a food allergy or a special dietary requirement please inform the Chef

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch                                                                                                                                              

 

June 06, 2019
Reanna
June 15, 2019
Linda
July 06, 2019
Salvatore
August 03, 2019
Toby
August 11, 2019
Vanessa
August 18, 2019
Anneli
September 14, 2019
Erica
October 19, 2019
Harbour
Rates are Plus Expenses
2021 Rates
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.

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