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Catamaran · Greece

PHANTOM | 2019

Lagoon

10 guests
5 cabins
4 crew
2019 built
62ft (19m)

PHANTOM

PHANTOM · Greece

About PHANTOM

Best for: families with children, with groups of friends a close second.

PHANTOM is a 2019 Lagoon catamaran sailing out of Athens, and her standout is a professional crew of four, including a chef whose CV spans Michelin-calibre resort kitchens and motor yachts up to 45 metres. Five VIP cabins, each with its own en-suite, sleep up to ten guests in genuine comfort across both hulls, making her a natural choice for larger families or two families travelling together.

Captain Stavros holds an RYA/MCA Yachtmaster Offshore with full commercial endorsement and has been working in yachting since 2000, so the Greek islands are familiar territory. Chef Dimitris brings a background in Mediterranean and international cuisine from properties such as Astir Palace Resort and Royal Myconian Resort, meaning meals aboard are a genuine feature of the trip rather than an afterthought. The toy list covers all bases: two Seabobs, water skis for adults and children, a wakeboard, kayak, paddleboards, tubes and snorkelling gear, keeping active guests of all ages occupied from morning to sundown.

Specifications

10Guests

5Cabins

4Crew

62ftLength

2019Built

Generator

Water sports & 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

Onboard amenities

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

Accommodations

5 x VIP cabins
All cabins with en-suites facilities

Guest policy

PetsNo

Meet the crew

Captain · GreekDiamantis RoussisRead bio

ChefDimitris PeltekisRead bio

Stewardess · GreekSophia KochilaRead bio

Deckhand · GreekNikos PantazisRead bio

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

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

Details

Dive programme

Scuba onboardYacht offers Rendezvous Diving only

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew0

Night dives0

Dive lights0

Green initiatives

General rates

High season rate - per week

Low season rate - per week

+ VAT (approx. 12%) + APA (25%)

Rate notes

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%

Guest reviews

“

We had an amazing trip with the most wonderful crew, we visited beautiful locations, ate the most delicious food and enjoyed a really wondeful time. I celebrated my 3oth birthday and it just was the best ever! Thank you so so much!
S. & D.

13 to 17 May 2026June 2026

Very popular

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Dates:Select below

In demand — 9 weeks already reserved. Popular dates go quickly.

August 2026

Booked On hold Turnaround

Number of Guests:10 guests

Low season rate: €28,000 per week

+VAT (approx. 12%) +APA (25%)

High season rate: €32,000 per week

+VAT (approx. 12%) +APA (25%)

Personal advice Vetted crew Replies within the hour

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Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which will generally be a bank transfer to top up the funds.

We recommend 10-15% of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.