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
All cabins with en-suites facilities
Cabin Breakdown
PHANTOM Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
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.
# 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 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 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 ExpensesAmenities
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
Crew Information
Captain
Stewardess
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
Gallery
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- wpcf_winterarea: Greece
- wpcf_length: 61.00
- wpcf_beam: 9.98
- wpcf_draft: 1.55
- wpcf_toys: T/T Highfield Delux 4.6m tender with 60HP outdoor motor<br /> Seabob (x2)<br /> Standup Paddle boards<br /> Kayak<br /> Wakeboard (adults)<br /> Water ski (adults and children)<br /> Fishing Equipment<br /> Snorkelling equipment<br /> Tubes - Towable inflatable
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- wpcf_bbq: 0
- wpcf_internet: Onboard WIFI
- wpcf_generator: 2 x Koller Power 26.5 kVA & 13
- wpcf_engines: 2 x 150hp Volvo Penta Generators: 2 x Koller Power 26.5 kVA & 13.5 kVA Generators fuel consumption: 100lt/Day
- wpcf_year: 2019
- wpcf_builder: Lagoon
- wpcf_accommodation: 5 x VIP cabins<br /> All cabins with en-suites facilities
- currency: EUR
- yachtCurrencySymbol: €
- property_price: 28000
- mo_price: 28000
- wpcf_high_price: 32000
- wpcf_price_details: 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%
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- wpcf_menu: <p>Breakfast</p> <p>Pancakes</p> <p>Poached eggs with salmon and hollandaise sauce</p> <p>Light omelet with Milner cheese and turkey Fouantrè<br />Quaker oats pie</p> <p>Yoghurt with granola and honey</p> <p>Traditional pies</p> <p>Fresh squeezed juices</p> <p>Τea / coffee</p> <p><strong> </strong></p> <p>Day 1</p> <p>Lunch</p> <p><br />Sea bass sauteed with cherry tomatoes, saffron sauce and egg-lemon dressing</p> <p>Green leafy salad with pear, julienne - cut apple, gorgonzola cheese, hazelnut florentine, and crispy prosciutto with honey-mustard vinaigrette</p> <p> </p> <p>Dinner</p> <p>Veal cheeks with local pasta and Greek pecorino flakes</p> <p>Dakos salad</p> <p>Pannacotta with forest fruits</p> <p><strong> </strong></p> <p><strong> Day 2<br /><br /></strong></p> <p>Lunch</p> <p>Vegetable lasagne </p> <p>Feta mousse with herbs </p> <p>Greek salad with goat cheese, carob rusk</p> <p> </p> <p>Dinner<br /><br /></p> <p>Fillet of Uruguayan black angus beef, Port wine sauce and potato cream</p> <p>Bulgur</p> <p>Tiramisù</p> <p><strong> </strong></p> <p> Day 3<br /><br /></p> <p>Lunch<br /><strong><br /></strong>Crayfish risotto flavored with apple geranium</p> <p>Quinoa salad with passion fruit sauce and smoked salmon</p> <p> </p> <p>Dinner</p> <p>Chicken thigh fillet with carrot mash, asparagus and bell pepper sauce<br />Baby spinach salad with forest fruits, fresh anthotyro cheese, carob croutons and fig balsamic vinaigrette Millefeuille with kaimaki ice cream</p> <p><br /><br /></p> <p>Day 4</p> <p>Lunch<br /><br /></p> <p>Octopus cooked in sweet Mavrodaphne wine with yellow split -pea puree from Santorini, caramelized onions, caper berries and truffle carpaccio</p> <p>Crispy rolls stuffed with mixed cheeses</p> <p>Cheese croquettes with honey, and fig marmalade sprinkled with sesame seeds</p> <p> </p> <p>Dinner<strong><br /></strong><br />Rib eye with sweet potato mash, grilled shiitake mushrooms and Port wine sauce</p> <p>Arugula - strawberry salad, parmesan flakes and balsamic vinaigrette</p> <p>Strawberry cheesecake</p> <p> </p> <p>Day 5<br /><br /></p> <p>Lunch<strong><br /><br /></strong></p> <p>Beef patties with baby potatoes and grilled vegetables</p> <p>Avocado salad, mango, carrot, cashews, fresh anthotyro cheese and citrus vinaigrette</p> <p> </p> <p>Dinner<br /><br /></p> <p>Salmon tagliatelle, vodka, cream cheese, dill, lime zest</p> <p>Burrata, tri-colored cherry tomatoes, arugula, pine nuts, basil pesto</p> <p>Chocolate lava cake</p> <p> </p> <p>Day 6</p> <p> </p> <p>Lunch<br /><br /></p> <p>Pasta with burrata, tomato confit, and basil oil</p> <p>Buckwheat with aromatic herbs and tri-colored peppers</p> <p><strong> </strong></p> <p>Dinner<br /><br /></p> <p>Pork tenderloin with potato mash, lemon sauce and grilled mushrooms</p> <p>Green leafy salad with pomegranate, grilled manouri cheese, balsamic sauce</p> <p>Lemon pie</p> <p> </p> <p>Day 7</p> <p> </p> <p>Lunch<br /><strong><br /></strong>Red porgy ceviche with tiger's milk, yuzu, coriander, jalapeno pepper and garlic sprouts</p> <p>Steamed baby vegetables</p> <p><strong> </strong></p> <p>Dinner<br /><br /></p> <p>Chicken ballotine stuffed with halloumi cheese and Florina pepper, mashed potatoes and sweet pepper sauce</p> <p>Parmesan nest with green salad, walnut floretine, melon pearls and herb vinaigrette</p> <p>Yoghurt mousse with plum sweet preserve</p>
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- cruising_speed: 9
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- location_details: Athens, Greece
- helipad: No
- sailing_instructor:
- lengthm: 18.00 m
- consumption: 35
- consumption_units: Litres/Hr
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- price_details: 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%
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: leta@blucoveyachting.gr
- ca: Blu Cove
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- flag: Greek
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