Catamaran Phantom is wide. Like, 10 meters wide—which makes a massive difference on a 61-foot cat. The flybridge is huge, cabins feel generous, and she’s got 5 proper doubles—great for groups of friends splitting the bill. The crew loves doing charters in the Cyclades, which not all captains do (winds make it trickier to plan itineraries ahead). Folegandros is their favorite, with its stunning high cliffs. Phantom only burns 40L/hr, which keeps running costs down when doing longer stints in the Cyclades.
Catamaran Phantom is wide. Like, 10 meters wide—which makes a massive difference on a 61-foot cat. The flybridge is huge, cabins feel generous, and she’s got 5 proper doubles—great for groups of friends splitting the bill. The crew loves doing charters in the Cyclades, which not all captains do (winds make it trickier to plan itineraries ahead). Folegandros is their favorite, with its stunning high cliffs. Phantom only burns 40L/hr, which keeps running costs down when doing longer stints in the Cyclades.
PHANTOM Yacht Description
Advertised by DMA Yachting, the breathtaking charter yacht PHANTOM is a 61 ft sailing catamaran. The promiment features of PHANTOM are her well-chosen interiors and culinary experience. PHANTOM spends the summer and winter season in Greece. She was constructed by the renowned boatbuilder Lagoon in 2019. The expansive yacht layout features 5 large cabins and comfortably accommodates a group of 10 guests.
PHANTOM is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The tastefully decorated cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes offer desirable views, while providing privacy if needed.
The sailboat features 2 x 150hp Volvo Penta Generators: 2 x Koller Power 26.5 kVA & 13.5 kVA Generators fuel consumption: 100lt/Day engines and a generator.
Accommodation
5 x VIP cabinsAll cabins with en-suites facilities
What is the cabin arrangement of PHANTOM?
- 5 VIP cabins
PHANTOM
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Weekly price: €28,000 - €32,000
Low Season | High Season
- Length: 61'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 4
- Builder: Lagoon
- Consumption: 35 Litres/Hr
- Cruising Speed: 9
- Max. Speed: 11
- Built Year: 2019
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailing catamaran like PHANTOM, the expected APA is 20% to 35% of the charter price (€5,600 - €9,800), making the charter cost €33,600 to €37,800. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
PHANTOM Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 56,000EUR to 64,000EUR | 11,200EUR to 19,200EUR | 6,720EUR to 7,680EUR | 73,920EUR to 90,880EUR | Discounts outside the main season are common. | |
| 7 day charter | 28,000EUR to 32,000EUR | 5,600EUR to 9,600EUR | 3,360EUR to 3,840EUR | 36,960EUR to 45,440EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,000EUR to 16,000EUR | 2,800EUR to 4,800EUR | 1,680EUR to 1,920EUR | 18,480EUR to 22,720EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 28,000EUR / 6 * 3 days = 14,000EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR28,000
High season rate: EUR32,000
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%
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%
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Air conditioning
Watermaker
Icemaker
Electric heads
Generator
Inverter
B&W Hi-Fi system linked to cockpit , saloon and flybridge B&W speakers
TV in the saloon
Fans in salon and cabins
WiFi connection on board
Teak Deck
Nespresso Professional Coffee machine
Crew
Captain
Chef
Stewardess
Deckhand
Captain: Stavros Polizos
Antony runs PHANTOM like a precision route through his home waters, stacking safe, clean miles so you hit the best Greek anchorages right on cue. He knows how to push the itinerary hard while keeping the ride calm, controlled, and dialed to your pace.
- Born in 1979; married with three children
- Graduate of the Greek Merchant Marine Academy
- Holds RYA Yachtmaster Offshore 200 GT certification
- PADI Advanced Open Water Diver; expert in Greek and wider Mediterranean waters
Ina turns PHANTOM’s galley into a tight little Mediterranean kitchen, sending out clean, balanced plates that track the rhythm of the day—light when the sun is high, deep and slow when the night settles in. She cooks with intent, so every meal hits like it was planned just for you.
- Born in 1992; based in Athens
- Trained in Culinary Arts at IEK AKMI
- Professional experience in noted restaurants and hotels including Orizontes Lycabettus and Domotel Agios Nikolaos Suites Resort
- Speaks Greek, English, and Spanish
Katerina keeps the interior running quiet and sharp—cabins reset, tables dressed, kids and adults tracked separately—so service lands fast without you ever seeing the work. She reads the mood, then tunes the whole space to match it.
- Born in 1983 in Athens
- Graduate of Technical Vocational High School, Nursing specialty
- Over 5 years of experience in the yachting industry
- Enjoys surfing, sailing, scuba diving, and a wide range of watersports
Tasos keeps PHANTOM’s decks tight and the toys on standby, so when you want to move—from swim to Seabob to tender run—everything is already lined up and safe. He stays visible, ready, and locked on guest comfort.
- Fluent in English
- Experienced in handling and briefing all water toys and recreational gear
Menu
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
