Cruising Area of Phantom

Pref. Pick-upAthens
Other Pick-upUpon request
Summer PortAthens
Summer OperationsGreece
Winter PortAthens
Winter OperationsGreece

Phantom Specification

Length62 Feet
Beam32 Feet
Draft5 Feet
Built2019
A/CFull
A/C NightYes
DeckshowerYes
Nude ChartersYes
HairdryerYes
Guest SmokeOn deck
Children AllowedYes
Min Child AgeAny
InverterYes
Voltages220
Water MakerYes
Ice MakerYes
Internet AccessOnboard WIFI
GeneratorYes
Max Speed10
Cruising Speed10
Fuel Consumption25 Litres/Hr
TurnaroundAthens
Engines2x110 Volvo pental

Accommodations

Guests10
Cabins5
Crew3
Queen5
Showers5
Electric Heads5
Accommodation Details
Guests – 10 persons in 5 queen bed
size cabins all with private facilities
Crew – 3 persons (Captain, Chef,
Steward/deckhand)

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
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

Cuisine

Din-inYes
Special DietsYes
KosherYes
BBQYes

Water Sports

Dinghy (Feet)Ocean Master Deluxe 460
Dinghy Hp60
Adult WaterskisYes
Kids WaterskisYes
Snorkel Gear10
TubeYes
Wake BoardYes
2-Man Kayak2
Standup Paddle2
Swim PlatformsYes
Boarding LadderHydraulic gangway
Beach GamesYes
Fishing GearYes
Other Toys
inflatable water slide

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Phantom Crew Profile

Crew Number3
Crew SmokeNo
Captain
CaptainTheodore Giannisis
NationalityGreek
Born1976
SpeaksGreek, English
LicenseRYA Yachtmaster Offshore
Crew
CrewFotinie Papias
NationalityGreek


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: Fotini Papias
Fotini is Greek born. She has worked on yachts for the past two years - she is a dietician and her meals are well balanced and healthy. She specialises in Greek cusine. Specialty her fish and seafood. Cooking has stimulated Fotini’s creative side. Her favorite part of the job is the presentation and the game of finding new flavors and combinations. She is always researching, planning menus, flipping through magazines, and playing with ingredients; Fotini never bores of her trade. Be sure that your coffee will be waiting when you wake, just the way you like it; and be prepared to taste a new dish with every visit.

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.


Phantom Calendar

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Phantom Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Sep 14, 2019Sep 21, 2019Booked: Mykonos, Greece to Santorini, Greece
May 17, 2020May 24, 2020Hold: Athens to Athens
May 31, 2020Jun 06, 2020Booked: Athens to Athens
Jun 23, 2020Jun 30, 2020Booked: Mykonos, Greece to Santorini, Greece
Jul 02, 2020Jul 19, 2020Booked: Mykonos, Greece to Kos
Aug 08, 2020Aug 15, 2020Hold: Athens to Athens
Sep 01, 2020Sep 10, 2020Booked: Lefkas, Greece* to Zakynthos, Greece*
Sep 13, 2020Sep 20, 2020Hold: Athens to Athens

Phantom Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: €19,000

High price: €29,500

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.

Yacht terms: Plus Expenses

The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Inquire for more information.

Send us an inquiry to get specific pricing for Phantom.

Phantom Guest Reviews

We currently don't have any reviews for Phantom.

Phantom Sample Menu

BREAKFAST

All type of Coffee-Variety of teas-Fresh Orange Juice

Seasonal fresh fruit platter

Milk-Greek Yogurt

Cereals and Oatmeal

Variety of dry fruits and nuts

Fresh baked bread and croissants

Pancakes and Crepes

Greek “Bougatsa” Pie

Homemade Sweet cinnamon bread and Cakes

Greek thyme honey and a variety of homemade jams

Bacon and Eggs

boiled, poached, sunny side up, scrambled, omelet

Greek cheese and cold cut platter

APPETIZERS

A variety of Greek homemade dips : Tzatziki, Tarama mouse, Tirokafteri ,Skordalia and Eggplant mouse served with the famous Greek pita bread and special crisps

Gouacamole and Salsa with crispy paprika tortillas

Traditional homemade pies with spinach , cheese or zucchini

Pastrami and Kasseri cheese pie

Rolls of vine leaves stuffed with rice and herbs

Octopus in the oven with cherry tomatoes, thyme and balsamic cream

Shrimps in crispy kataifi with rucola and grilled halloumi cheese

Crispy Fried Calamari with dill sauce

Homemade marinade anchovies

Sea urchin salad

Mussels steamed with white wine, garlic and parsley

Fresh fish ceviche with lime, chives and fresh coriander

Veal fillet carpaccio with pomegranate and mustard seeds

Fava beans purée from Santorini island with safran, caramelized onions and capers

Revithada a traditional plate in Sifnos island from chickpeas with beetroot pesto and manoura cheese

Stuffed portobello mushrooms with spicy orange sausages and creamy cheese

Feta saganaki wrapped in phyllo dough with sesame and honey

Quiche Lorraine with asparagus and Cretan Graviera cheese

SALADS

Traditional Greek salad with tomatoes,cucumber,

Onions,olives,capers and feta cheese

Cretan Ntakos salad with round barley rasks,chopped tomatoes,xinomizithra cheese, capers and extra virgin olive oil

Boiled green salad (Cretan stamnagathi) on manouri cheese with lime vinaigrette

Spiralized beetroot noodles with sugared cumin walnuts and Katiki cheese

Caprese salad with greek Prosciutto

Rucola and baby spinach salad with dry figs, pine nuts, pomegranate and orange vinaigrette

Quinoa salad with freshly chopped vegetable, lime, and fennel

Englouvi’s lentils salad with Apaki (smoked ham from Creta ) sun dried tomatoes and yogurt peach dressing

SOUPS

Fish soup veloute

Lobster soup

Tomato watermelon gazpacho

Broccoli and Gorgonzola walnuts soup

Cold Avocado and yogurt soup

Melon and cucumber soup

MAIN COURSES

Fresh fish in a variety of salt and Greek herbs in the oven with sautéed vegetables

Grilled tuna fillet flambé with ouzo and fennel vinaigrette with wild rice

Swordfish with cherry tomatoes and capers in the oven

Stuffed Calamari with aubergine and a mix of cheese

Greek Rock Lobster spaghetti in fresh tomatoes sauce

Cuttlefish black risotto with spinach

Greek Octopus and shallots with plums and orzo in red wine

Vitello tonnato made with Alonissos island tuna

Veal Sofritto with french fries from Corfu island

Lamp slow cooked in the oven with potatoes and artichokes

Rooster Pastitsada with thick spaghetti from Corfu island

Wagyu rib eye barbecued with asparagus and baby potatoes

Veal stewed in tomato sauce in a bed of smoked eggplant creamy purée

Zeta’s new style greek moussaka

Chicken curry with basmati rice

Greek stuffed vegetables with rice, pine nuts, and raisins

Special Cretan Carbonara

DESSERTS

Greek cheesecake with Anthotiro and Cretan Almonds biscuits

Strawberry Millefeuille

Galaktoboureko

Orange Pie

Mastic flavor Panacotta

Ekmek Kataifi

Brownies with walnuts and cranberries

Banoffee

Greek Yogurt mouse with lime and Spoon sweet

Apfelstrudel

White chocolate mouse

Baklava

Coconut Rice Pudding with Mango

Greek Karamelized Galatopita

Creme brûlée

Tiramisu

Soufflé au chocolat

Variety of homemade ice cream

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Vegan, Gluten-free and Special kids menu are available.

All the ingredients are the best quality in the local market and Delicatessen shops carefully chosen by the chef.