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: | - |
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
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: | - |
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
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.
