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
Offered by DMA Yachting, the impressive charter yacht PHANTOM is a 61 ft sailing catamaran. The main attractions of PHANTOM are her generous space and inviting socializing areas. PHANTOM spends the summer and winter season in Greece. She was constructed by the well-known ship builder Lagoon in 2019. The ingenious 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 where heart of the yacht is and that's where most of the delicious meals are served. The tastefully decorated cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes connect you with the outside world.
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
Expert in navigating Greek and Mediterranean waters to keep plans on track and routing clear. As a PADI Advanced Open Water Diver, he can help coordinate diving-focused days.
- Greek nationality
- Graduate of the Greek Merchant Marine Academy
- RYA Yacht Master Offshore 200gt
- PADI Advanced Open Water Diver
Plans Mediterranean-focused meals with restaurant and hotel experience behind the menus. Can communicate easily with mixed groups in Greek, English, and Spanish.
- Based in Athens; studied culinary arts at IEK AKMI
- Experience in restaurants and hotels including Orizontes Lycabettus and Domotel Ag. Nikolaos Suites Resort
- Mediterranean cuisine focus
- Languages: Greek, English, Spanish
Keeps daily service organized and consistent based on five years in yachting. Her nursing specialty training supports calm, practical guest care onboard.
- Born in 1983 in Athens
- Technical Vocational High School graduate - Nursing specialty
- 5 years in the yachting industry
- Languages: Greek, English
Manages deck operations and helps run water-toy sessions so guests can get in and out of activities quickly. Fluent English supports clear safety briefings during watersports.
- Fluent in English
- Experienced with water toys
Menu
- Pancakes
- Poached eggs with salmon – hollandaise sauce
- Light omelet – Milner cheese and turkey Fouantrè; Quaker oats pie
- Yoghurt – granola and honey
- Traditional pies
- Fresh squeezed juices
- Tea / coffee
Day 1
- Sea bass – sautéed with cherry tomatoes, saffron sauce, egg-lemon dressing
- Green leafy salad – pear, julienne-cut apple, gorgonzola, hazelnut florentine, crispy prosciutto, honey-mustard vinaigrette
Day 2
- Vegetable lasagne
- Feta mousse – with herbs
- Greek salad – goat cheese, carob rusk
Day 3
- Crayfish risotto – flavored with apple geranium
- Quinoa salad – passion fruit sauce, smoked salmon
Day 4
- Octopus – sweet Mavrodaphne wine, Santorini yellow split-pea purée, caramelized onions, caper berries, truffle carpaccio
- Crispy rolls – stuffed with mixed cheeses
- Cheese croquettes – honey, fig marmalade, sesame seeds
Day 5
- Beef patties – baby potatoes and grilled vegetables
- Avocado salad – mango, carrot, cashews, fresh anthotyro cheese, citrus vinaigrette
Day 6
- Pasta with burrata – tomato confit and basil oil
- Buckwheat – aromatic herbs and tri-colored peppers
Day 7
- Red porgy ceviche – tiger's milk, yuzu, coriander, jalapeno pepper, garlic sprouts
- Steamed baby vegetables
Day 1
- Veal cheeks – local pasta and Greek pecorino flakes
- Dakos salad
Day 2
- Fillet of Uruguayan black angus beef – Port wine sauce and potato cream
- Bulgur
Day 3
- Chicken thigh fillet – carrot mash, asparagus and bell pepper sauce
- Baby spinach salad – forest fruits, fresh anthotyro, carob croutons, fig balsamic vinaigrette
Day 4
- Rib eye – sweet potato mash, grilled shiitake mushrooms, Port wine sauce
- Arugula-strawberry salad – parmesan flakes, balsamic vinaigrette
Day 5
- Salmon tagliatelle – vodka, cream cheese, dill, lime zest
- Burrata – tri-colored cherry tomatoes, arugula, pine nuts, basil pesto
Day 6
- Pork tenderloin – potato mash, lemon sauce, grilled mushrooms
- Green leafy salad – pomegranate, grilled manouri cheese, balsamic sauce
Day 7
- Chicken ballotine – halloumi, Florina pepper, mashed potatoes, sweet pepper sauce
- Parmesan nest – green salad, walnut floretine, melon pearls, herb vinaigrette
Day 1
- Pannacotta – forest fruits
Day 2
- Tiramisù
Day 3
- Millefeuille – with kaimaki ice cream
Day 4
- Strawberry cheesecake
Day 5
- Chocolate lava cake
Day 6
- Lemon pie
Day 7
- Yoghurt mousse – plum sweet preserve
No dedicated snacks list is provided in the menu.
Chef’s Style & Influences
Mediterranean and Greek cues with seafood, cheeses, herbs, citrus dressings, and fruit-based desserts.
