PHANTOM

PHANTOM Yacht Charter

Yacht Description

PHANTOM yacht is a 61.00 ft long sailboat catamaran and spends the summer season in Greece 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 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 cabins

All cabins with en-suites facilities

Cabin Breakdown

Queen Cabins: 5

PHANTOM Yacht Details

61'

Length

10

Guests

5

Cabins

4

Crew

Lagoon

Built by

28,000 - 32,000

Weekly price low-high season

35 Litres/Hr

Consumption

9

Cruising Speed

11

Max. Speed

PHANTOM yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 56,000 to 64,000 11,200 to 19,200 67,200 to 83,200 Discounts outside the main season are common.
7 day charter 28,000 to 32,000 5,600 to 9,600 33,600 to 41,600 Standard charter rate, base for all calculations.
3 day charter 14,000 to 16,000 2,800 to 4,800 16,800 to 20,800 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
28,000 / 6 * 3 days = 14,000

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: 28,000

High season rate: 32,000

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%

Price Terms

Plus Expenses

PHANTOM Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Tv: Yes
Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: No
Generator: 2 x Koller Power 26.5 kVA & 13

Specifications

Tube:
Guests: 10
Maxspeed: 11
Draft: 1.55
Cruising Speed: 9
Helipad:
Ac:
Ac Night:
Built: 2019
Cabins: 5
King:
Queen: 5
Double:
Single:
Twin:
Pullman:
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi:

Features

BBQ: 0
AC: Full
Generator: 2 x Koller Power 26.5 kVA & 13
Internet: Onboard WIFI
Cruising Speed: 9
Max Speed: 11

More Specifications

Flag: Greek
Homeport: Athens, Greece
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 60HP outdoor motor
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 2

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

Crew Information

Crew of PHANTOM|Captain Captain

Crew of PHANTOM|Stewardess Stewardess

Crew of PHANTOM|Deckhand/Sailor Deckhand/Sailor

Captain: Antony Yakovlev

CAPTAIN - Antony Yakovlev
Captain Antony was born in 1979, is married and has three children. He is a graduate from the Greek Merchant Marine Academy of Greece and holds RYA Yacht Master Offshore 200gt certification and PADI Advanced Open Water Diver. He is an expert in navigating Greek and Mediterranean waters and goes the extra mile to provide exceptional services to the guests onboard. Beyond diving, Antony likes all kind of water sports, sailing and fishing. He speaks Greek, English and Russian.

CHEF - Ina Lami
Ina was born in 1992 and lives in Athens. Her passion for cooking led her to IEK AKMI to study culinary arts. Having worked in many restaurants and hotels i.e. Orizontes Lycabettus, Domotel Ag. Nikolaos Suites Resort etc., she has a great experience in Mediterranean cuisine. Ina is creative, social, hard-working and pays great attention to detail. In her free time, she enjoys listening to music, reading poetry, working out and travelling. Ina speaks Greek, English and Spanish.

STEWARDESS - Katerina Belanti
Katerina was born in 1983 in Athens and is a graduate of the Technical Vocational High School Specialty ‘Nursing’. She works in the yachting industry for the last five years. When not working she enjoys all kinds of water sports, surfing, sailing, scuba diving and she travels a lot. Katerina displays a high level of attention to detail and takes great care of the guests. She speaks Greek and English.

DECKHAND - Anastasios (Tasos) Kalamovrakas
Passionate about maritime excellence, Tasos ensures a spotless vessel, contributing to an unparalleled yachting experience. Fluent in English and well-versed in water toys, he actively enhances the guest experience, ensuring seamless communication and full enjoyment of recreational activities. Diligent, reliable and always ready to assist, Tasos adds a welcoming touch to your journey onboard S/CAT Phantom.

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

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PHANTOM

Price Terms: Plus Expenses

Price from 28,000

High season 32,000

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