PHANTOM


Guests 10 guests
Cabins 5 cabins
Crew 4 crew
No Children  No Children
No Pets  No Pets
No Smoking  No Smoking

  • Type: Catamaran
  • Year Built: 2019
  • Builder: Lagoon
  • Size: 61 ft | 18 m
  • High Price: €32,200
  • Low Price: €28,000
  • Currency: EUR
  • Summer Locations: Greece
  • Winter Locations: Greece

Cabins Cabins
  • Double Beds: 5

Crew Crew
Stavros Polizos
Captain
Greek
Stavros started sailing from young age, when he grew older he studied at the Merchant Marine. He obtained a Yacht Mastand started sailing all around Greece and Europe He have been involved in many deliveries and transfers of sailing boats, travelling thrown Atlantic and Mediterranean Sea. For more than twenty years he has been sailing professionally on charter boats around Greece with most of his experience in the islands of Cyclades, Saronic Gulf, the Ionian Sea, Sporades and the Dodecanese. Languages: Greek, English, Spanish (Elementary) Previous yachts: S/C Boom

George Antonopoulos
Chef
Greek
George has worked in various cuisines throughout his career, he has gained experience cooking Italian, Mediterranean and vegan cuisines. A person who is very social and gives very much attention to the detail, an asset to the team that will make the difference to the energy and the attitude of the team. His presence will support the charter to run smoothly as he is always keen to keep everyone around him excited and satisfied with anything they might ask for. Previous yachts: S/C Boom

Stella Pistofidou
Stewardess
Greek
Stella has great communication skills, and she speaks English and basic Spanish. Used to be an English teacher for kids and adults, is also a freelance graphic designer. She holds an “ Open Sea Sailing” certificate and Skipper’s licenses. A team worker has worked for different kind of ventures. She has worked as a hostess and sailor in daily cruises in the Cyclades islands for many years. Also, she was part of the organization of many festival in the Greek Islands. A very dynamic person, trustworthy with creative thinking.

Alexandros Kallikratis Marinakis
Deckhand
Greek
Alexandros has 20 years old, and at this stage of his life he decided to transform his career and become a deckhand. He has 3 years of sailing experience. As a sailor for Vista Yachting in Santorini he was responsible for organization and loading ship storage, operating and maintaining boat’s equipment and navigating. In the past has been working as a dayworker on a heavy duties wash downs. His strongest abilities are critical thinking, customer assistance, multitasking. He is responsible, communicative and easygoing, so he has all the best predispositions to become a crew member. He speaks English, Greek and Russian.

  • Crew: 4
  • Crew Smokes: No
  • Crew Has Pets: No

Menu Menu

Breakfast

Buffet

◊ Variety of seasonal fruits ◊ Yogurt
◊ Granola
◊ Cereals

◊ Pancakes
◊ Biscuits
◊ Scrambled eggs
◊ Omelette or sunny eggs
◊ Bacon
◊ Platter with cheese and salami ◊ Croissants and muffins

DAY 1

Lunch

◊ Green salad with cherry tomatoes, radishes, avocado, kinoa, with balsamic vinaigrette

◊ Flank steak with salsa Verde and baked baby potatoes with herbs, paprika and lemon

Dinner

◊ Baked eggplants with parsley, pine nuts and red wine vinegar and tahini vinaigrette

◊ Seabream with olive oil, lemon and capers sauce, topinabur pure?e with chives and green salad

DAY 2

Lunch

◊ Red tuna tartar with mango, chili and fresh coriander salsa

◊ Risotto with shrimps and rocket

Dinner

◊ Baked camembert with wine and fresh thyme served with grilled pittas

◊ Rib-eye with red wine sauce with porcini mushrooms and carrot pure?e

DAY 3

Lunch

◊ Tomato mozzarella salad with pesto vinaigrette

◊ Sea-bass and greens with tomato vinaigrette, baked yams, capers, olives and herbs

Dinner

◊ Grilled vegetables and halloumi cheese salad

◊ Fillet of beef with chimichuri sauce and basmati rice

DAY 4

Lunch

◊ Green salad with peaches, mozzarella and lemon dressing

◊ Risotto with lobster and bisque

Dinner

◊ Mussels in tomato and rosemary sauce

◊ Sea-bream with sauteed potatoes with herbs and olive oil, vinegar and mint dressing

DAY 5

Lunch

◊ Fig, raspberry and prosciutto salad with mozzarella buffala

◊ Linguini with shrimps, smoked bacon, tomato and chili

Dinner

◊ Grilled prawns with asian dressing on a green salad wit fresh coriander

◊ Seafood lasagna with tomato and fresh basil

DAY 6

Lunch

◊ Greek salad - Fava
◊ Zucchini fritters with yogurt sauce ◊ Musaka

Dinner

◊  Salad with iceberg, apple, strawberries and white balsamic vinegar

◊  Penne Bolognese

◊  Grilled lobsters

DAY 7

Lunch

◊ Taboulet salad - Humus
◊ Slow cooked lamb with asparagus and polenta

Dinner

◊ Baby spinach salad with pears, walnuts and gorgonzola cheese

◊ Pasta fresca with pancetta, mushrooms, fennel and pecorino cheese


Amenities 2 Amenities
  • Air Conditioning
  • Kids Skis

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