Captain: Stavros Polizos
Captain Stavros is from Peristeri, Greece, and has spent 25 years as a captain of sailing yachts. He holds an RYA/MCA Yachtmaster Offshore along with Short Range certifications. His years as a captain have taken him across the Atlantic and throughout the Mediterranean 13 times. He has worked on both luxury week-long and daily charters, offering incredible service and an outstanding sailing experience to his guests.
He brings his love of sailing and incredible knowledge to Phantom and is ready to offer his guests an exceptional holiday in the gorgeous Greek Islands.
Languages: Greek and English (fluent); Spanish (conversational)
Chef: Dimitris Stagiannos
Dimitris, or Jim, was born in 1978 and is originally from Athens. He began his culinary career in 5-star hotels throughout Greece. Along with his work in hotels in Athens, he was fortunate to spend time working in Rhodes, Mykonos, and gorgeous Kefalonia. Throughout the years, he has worked exclusive catering events, has been a private chef for families and was the chef on several luxury motor yachts.
Dimitris draws his inspiration from the sea and the local Greek produce and products. He is passionate about creating tasteful dishes with a modern Greek flare. With his 20 years of experience, he is well versed in international cuisines and enjoys preparing fresh Mediterranean, Italian, Fusion, and Asian style dishes. Dimitris looks forward to an incredible summer onboard Phantom, welcoming guests and creating an unforgettable holiday in the gorgeous Greek Islands.
Languages: Greek and English (fluent)
Deckhand: Constantinos Kakaris
Constantinos was born in 1976 and lives in Athens, Greece. In 1995, he became a member of the Greek Navy Seals, Green Beret Paratroopers. In time, he decided on a life at sea- and he began in the yachting world. With 4 yacht deliveries from the Atlantic Coast of France and countless miles throughout Greece, he is eager to welcome guests onboard Phantom and introduce them to the beautiful Greek Islands. While he is passionate about his life of sailing and spending time Scuba diving, he also loves to snowboard in the winter and enjoys hanging out in the company of dogs as much as possible.
Languages: Greek and English (fluent)
Specifications
Type
Catamaran
Builder
Lagoon
Year Built
2019
Size
62.00 Ft
Beam
32.9 Feet
Draft
5.1 Feet
Guests
10
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:
-
Welcome finger food
Mini chicken souvlaki satay,canapé with anthotyro and caramelized onions, Fava with capers in crispy bread and marinated gavros, canapes with tarama and shrimps
Day 1
Lunch
Garden salad with seasonal greens and mango vinaigrette and pan-fried manouri with sesame
Or
sea bass Tartar with green apple and coriander
Main course
Grilled beef fillet with baby potatoes and tomato-based sauce
Or green Rissoto with prawns and Chery tomatoes
Day 2
Greek salad or Romaine greens with seafood and citrus vinaigrette
Chicken stuffed with herbs and butter veggies, basmati rice
Or
Fish fillet with spinach and aromatic olive oil-lemon sauce.parizien veggies saute
Dinner
Variety off appetizers
Eggplant salad-small fried tomato balls-grilled cheese with spicy tomato dip