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
Stavros Polizos
Nation: Greek
Languages: Greek, English
Chef
Alexandros (Alex) Anastasopoulos
Nation: Greek
Born: 1984
License: Chef d' Oeuvre 2000 / Le Monde 2002
Captain: Stavros Polizos
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

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
  • : 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 Polizos
Nation: Greek
Languages: Greek, English
Chef
Alexandros (Alex) Anastasopoulos
Nation: Greek
Born: 1984
License: Chef d' Oeuvre 2000 / Le Monde 2002
Captain: Stavros Polizos
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

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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