PHANTOM | my Greek Yacht Charter
53°F | , Athens, Greece

PHANTOM Yacht Charter

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Base

This yacht is based in Greece.

Yacht Description

PHANTOM yacht is a 62.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Lagoon in 2019. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features 2 x 110 HP VOLVO PENTA engines and a generator.

Accommodation

Guests – 10 persons in 5 queen bed


size cabins all with private facilities


Crew – 3 persons (Captain, Chef,


Steward/deckhand)

PHANTOM Yacht Details

10

Guests

62.00

Length (ft)

5

Cabins

3

Crew

Lagoon

Built by

€19,000 - €29,500

Weekly price low-high season

25 lt/hr

Fuel consumption

8 kn

Cruising Speed

9 kn

Max. Speed

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Yes
Ice Maker: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: On deck
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Any
Generator: Yes
Inverter: yes
Voltages: 220

Price Details

Price from: €19,000

High season rate: €29,500

2020 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.

Specifications

Tube: Yes
Guests: 10
Pref Pickup: Athens
Draft: 5.1
Cruising Speed: 8
Helipad: No
Maxspeed: 9
Other Pickup: Upon request
Built: 2019
Turnaround: Athens
Cabins: 5
Queen: 5
Showers: 5
Electric Heads: 5
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 9

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: T/T HIGHFIELD DELUX 460
Kayaks 1 Pax: 0
Kayaks 2 Pax: 1
Dinghy Hp: 60 hp YAMAHA
Floating Mats: 0
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Hydraulic gangway
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: 10
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Other Entertainment

-VHF
- AUTOPILOT
-GENERATOR 23 kw - 10 kw
- WATER MAKER 280 lt/h
- BOW TRUSTER
- AIR CONDITIONING
- PLOTTER CARTOGRAPHIC STATION
- AIS
- INFRARED CAMERA
-TEAK ON FLY AND DECK
- FRIDGES
- WINE CELLAR
- STEREO SYSTEM
-TV/VIDEO
-TENDER HIGHFIELD 4,60 m + 60 cv
- ICE MAKER
- FAX/SCANNER/PRINTER
- WIFI 4 G

Crew

Crew Information

Captain

Captain: Theodore Giannisis

Captain: Theodore Giannisis
Theodore was born in 1976 in the beautiful island of Andros. At the age of 8 he joined the Nautical Club of Andros and started sailing with Optimists, and later in Offshore sailing yachts.
He holds a degree in business administration, but the winds took his heart from young age and he decided to follow this path.
He holds the RYA/MCA Yacht Master Offshore commercially endorsement, seaman’s book, and powerboat license.
In 2009, he was employed as first mate at a gaff rigged schooner, and he upgrade his sailing qualifications and improved his sailing skills.
In his free time he enjoys to hike, listening to music and enjoying nature.

Chef: Dionisis Mihailovic - Dionisis is amazing both in culinary skills and personality. He has worked several years abroad (France and England) and now has expanded his horizons into the deep blue sea. His meat and seafood dishes are savoured by many guests. He is a master of "smoothies"! He has a calm disposition and he is always there to share his recipes. He is great with children and speaks Greek and English.

Deckhand/Steward: Georgios Kourtoglou
Georgios has worked for the past five years as deckhand and skipper in different catamarans and monohulls. He was born in 1985 and lives in the island of Aegina. He is very responsible, organized and used to work under high pressure. He is flexible, adaptable and an excellent team player. He speaks Greek and English and loves to fish, scuba dive and to travel.

Menu

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                                                                                                                                              


 

Reviews:

October 19, 2019
Harbour
Photo 1
September 14, 2019
Erica
Photo 2
Photo 3
Photo 4
August 18, 2019
Anneli
Photo 5
August 11, 2019
Vanessa
Photo 6
Photo 7
August 03, 2019
Toby
Photo 8
July 06, 2019
Salvatore
Photo 9
June 15, 2019
Linda
Photo 10
June 06, 2019
Reanna
Photo 11
Photo 12
Photo 13

Gallery

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