PHANTOM

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YACHT TYPE: CATAMARANS

PHANTOM

  • 28,000 / Week
  • 32,200 (High Weekly Price)
  • 28,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 12 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Double
  • 5 Showers
  • Air Conditioning

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Specifications

  • Size: 61.00 Ft
  • Beam: 9.98
  • Draft: 1.55
  • Engine: 2 X 150 HP Volvo Penta Koller Power Marine Generators (x2) – 26.5 kVA and 13.5 kVA
  • AC: Full
  • Year Built: 2019
  • Builder: Lagoon

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PHANTOM Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

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 purée 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 purée

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

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