PHANTOM
- Year Built 2019
- Length 18.90 ft.
- Designer Lagoon
- Cabins 5
- Maximum Guests 10
- Starting From $28,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
-
T/T Highfield Delux 4.6m tender with 60HP outdoor motor
Seabob (x2)
Standup Paddle boards
Kayak
Wakeboard (adults)
Water ski (adults and children)
Fishing Equipment
Snorkelling equipment
Tubes - Towable inflatable -
Offered via rendezvous only
No rate data found for this yacht.
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%
Summer Base Port:Athens, Greece
Summer Operating Area:Greece
Winter Base Port:Athens, Greece
Winter Operating Area: Greece
Location Details:Athens, Greece
Check Charter Availability by Month
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Specifications
Locations
Amenities
Water Sports
Other Toys
T/T Highfield Delux 4.6m tender with 60HP outdoor motor
Seabob (x2)
Standup Paddle boards
Kayak
Wakeboard (adults)
Water ski (adults and children)
Fishing Equipment
Snorkelling equipment
Tubes - Towable inflatable
- Year Built 2019
- Length 18.90 ft.
- Designer Lagoon
- Cabins 5
- Maximum Guests 10
- Starting From $28,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
CAPTAIN - Stavros Polizos
Captain Stavros has been an integral part of the yachting industry since 2000, having graduated from the Merchant Marine Academy. Captain Stavros has accumulated valuable sailing experience, which has led to his RYA/MCA YachtMaster Offshore with full commercial endorsement. People- oriented, reliable, sociable and focused on technical details without unnecessary fuss, he brings a wealth of professionalism to his wide-ranging positions on board. His excellent organizational skills make his yacht extremely efficient for charter.
Captain Stavros’ nautical expertise extends to captaining a 100ft sailing vessel. Beyond his professional skills, Stayros' lively personality and love for the sea make him stand out in the nautical world. With diverse experiences and a passion for the open waters, he embodies the spirit of an experienced sailor. Captain Stavros is dedicated to ensuring a seamless and enjoyable experience for his guests on board. He speaks Greek, English and Spanish
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- Venetia Kassou
Venetia Kassou is an experienced stewardess with a strong background in yacht chartering and high-end hospitality. She combines excellent organizational and guest service skills with a proactive and adaptable personality. With formal training in stewarding (KESEN), and a diverse educational background in business administration, finance, and wellness services, she brings versatility and professionalism to every role. Fluent in English and with experience on yachts up to 36m, Venetia is committed to maintaining the highest standards on board, with a discreet, polite, and team-oriented approach.
DECKHAND - Apostolos Tsitsiringos
Hardworking and adaptable crew member with a background in Business Administration and hands-on experience as a deckhand in the yachting and hospitality industry. Skilled in guest service, team coordination, and high-pressure problem solving. Known for strong work ethic, attention to detail, and the ability to perform effectively in demanding onboard environments.
Speaks both English and Greek well and brings a positive, team-oriented attitude to every task at sea.
Onboard Dining
DAY 2
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Lunch
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Vegetable lasagne
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Feta mousse with herbs
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Greek salad with goat cheese, carob rusk
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Dinner
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Fillet of Uruguayan black angus beef, Port wine sauce and potato cream
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Bulgur
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Tiramisù
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Day 3
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LunchCrayfish risotto flavored with apple geranium
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Quinoa salad with passion fruit sauce and smoked salmon
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Dinner
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Chicken thigh fillet with carrot mash, asparagus and bell pepper sauceBaby spinach salad with forest fruits, fresh anthotyro cheese, carob croutons and fig balsamic vinaigrette Millefeuille with kaimaki ice cream
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Day 4
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Lunch
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Octopus cooked in sweet Mavrodaphne wine with yellow split -pea puree from Santorini, caramelized onions, caper berries and truffle carpaccio
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Crispy rolls stuffed with mixed cheeses
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Cheese croquettes with honey, and fig marmalade sprinkled with sesame seeds
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DinnerRib eye with sweet potato mash, grilled shiitake mushrooms and Port wine sauce
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Arugula - strawberry salad, parmesan flakes and balsamic vinaigrette
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Strawberry cheesecake
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Day 5
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Lunch
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Beef patties with baby potatoes and grilled vegetables
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Avocado salad, mango, carrot, cashews, fresh anthotyro cheese and citrus vinaigrette
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Dinner
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Salmon tagliatelle, vodka, cream cheese, dill, lime zest
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Burrata, tri-colored cherry tomatoes, arugula, pine nuts, basil pesto
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Chocolate lava cake
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Day 6
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Lunch
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Pasta with burrata, tomato confit, and basil oil
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Buckwheat with aromatic herbs and tri-colored peppers
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Dinner
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Pork tenderloin with potato mash, lemon sauce and grilled mushrooms
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Green leafy salad with pomegranate, grilled manouri cheese, balsamic sauce
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Lemon pie
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Day 7
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LunchRed porgy ceviche with tiger's milk, yuzu, coriander, jalapeno pepper and garlic sprouts
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Steamed baby vegetables
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Dinner
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Chicken ballotine stuffed with halloumi cheese and Florina pepper, mashed potatoes and sweet pepper sauce
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Parmesan nest with green salad, walnut floretine, melon pearls and herb vinaigrette
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Yoghurt mousse with plum sweet preserve
Crew Interview
Get to know this crew better with a hosted interview!












