PHANTOM

PHANTOM

BUILT/REFITYEAR 2019
YACHTLENGTH 62.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 3
RATESFROM €19,000

Captain: John Collingto - O'Malley
John was born in 1991 and he is half South African and half Greek.
He started his career in 2015 as a dive instructor and deckhand in several sailing yachts until 2018 in Seychelles.
In 2018 he worked as a captain and one year later he was working as a first mate and dive instructor on a motor catamaran in Nassau.
He holds RYA yacht master offshore, and power boat level 2, medical certificates and the STCW ’95, and he holds PADI OWSI plus Specialty and first aid Instructor.
He is also a PADI instructor with 3 years experience as a cruise director for expedition vessels.
He is willing to advance his qualifications and experience in the hopes of one day captaining research/ expedition vessels as he has a strong love for the ocean, and of teaching other to have the same.

Deckhand: Stefanos Drampoukakis
Stefanos is a young passionate sailor with a background in electronics and mechanics. During life on board, he is combining his sailing experience, unique skillset in understanding boat systems, equipment and procedures as well as hospitality in providing his guests with high quality service. He is very active and healthy, sociable and adaptable. He has also good cooking and serving skills and is working hard to achieve the goal the whole crew is working together as a team, to provide their guests an incredible sailing experience! He speaks Greek and English.

Chef: Constantinos Voulgarakis
Constantinos is passionate about great food! He studied the Culinary Arts at Le Gourmet in Volos and has attended many seminars and Master Classes for creative cuisines, techniques, and food presentation. With a love of traveling, gastro tourism, and cooking, he was led to life in the yachting world. With specialties in new, creative Greek cuisine, fusion, and modern vegetarian his creations will certainly delight! Languages: Greek, English (conversational)



Specifications

Type Catamaran
BuilderLagoon
Year Built2019
Size62.00 Ft
Beam32.9 Feet
Draft5.1 Feet
Guests10

Boat Details

Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: -
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: Athens
Other Pick-up: Upon request

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 150 HP VOLVO PENTA
Fuel Consumption: 23
Cruising Speed: 9
Max Speed: 10 US Gall/Hr

Locations

Winter Area: Greece
Summer Area: Greece

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: Any
Generator: Yes
Inverter: yes
Voltages: 220
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: T/T HIGHFIELD DELUX 460
Dinghy hp: 60 hp YAMAHA
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 10
Tube: 10
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic gangway
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -

Breakfast

Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies

DAY 1

LUNCH 

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette

Zucchini and carrots sauté with cumin seeds

Swordfish with green olives sauce and linguini

DAY 2

LUNCH 

Black eyed peas salad with peppers and lemon vinaigrette

Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs

Chickpeas baked in the oven with rosemary

Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette

Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH 

Lentils salad with cherry tomatoes and smoked cheese

Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce (soutzoukakia)

DAY 5 

LUNCH 

Rocket salad with nectarine and Talagani grilled cheese

Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins

Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6 

LUNCH 

Potato salad with estragon and cashew nuts

Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7 

LUNCH 

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad

Chikpea fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts

*If you have a food allergy or a special dietary requirement please inform the Chef

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch                                                                                                                                              

 

No rates details available.


(15 December -30 April)
Greece
(1 May - 14 December)
Greece


Available:
Hold/Option:
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