Phantom

• Special Diets Accommodated
• Kosher Diets Accommodated

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

CAPTAIN - Stavros Polizos
Captain Stavros has been an integral part of the yachting industry since 2000, having graduated from the Merchant Marine Academy. Captain Stavros has accumulated valuable sailing experience, which has led to his RYA/MCA YachtMaster Offshore with full commercial endorsement. People- oriented, reliable, sociable and focused on technical details without unnecessary fuss, he brings a wealth of professionalism to his wide-ranging positions on board. His excellent organizational skills make his yacht extremely efficient for charter.
Captain Stavros’ nautical expertise extends to captaining a 100ft sailing vessel. Beyond his professional skills, Stayros' lively personality and love for the sea make him stand out in the nautical world. With diverse experiences and a passion for the open waters, he embodies the spirit of an experienced sailor. Captain Stavros is dedicated to ensuring a seamless and enjoyable experience for his guests on board. He speaks Greek, English and Spanish

CHEF - Dimitris Stagiannos
Dimitris was born in 1978 and is a Greek professional chef based in Athens. He studied Culinary Arts at S.T.P. Galaxeidi (1993–1995) and is also a certified STCW/78 holder. With extensive experience in restaurants, luxury hotels, catering companies, private households and motor yachts, he has built a strong career in high-end hospitality, including roles as Head Chef, Sous Chef and Private Chef.
He has worked in notable establishments such as Astir Palace Resort, Emelisse Art Hotel, Royal Myconian Resort & Spa, Aigli Zappeio and aboard various motor yachts such as M/Y KARMA (31m), M/Y BELLA STELLA (45m) and M/Y RAMINA (31m). His expertise includes Mediterranean and international cuisine, kitchen leadership, cost control and catering operations.
Dimitris speaks Greek and English and has a long-standing background in both onshore and offshore culinary environments.


STEWARDESS- Klea Dermisi
Klea was born in 1999 and lives in Athens, Greece. Her passion for hospitality and tourism led her to study at the Higher School of Tourism Education of Rhodes, where she specialized in hotel and guest services.
Having worked in hotels, restaurants and cultural events such as 44 Athens Boutique Hotel, Xenia Poros Image Hotel and Afandou Bay Luxury Apartments Resort, she has gained valuable experience in reception, customer service, restaurant operations and guest relations.
Klea is responsible, social, disciplined and team-oriented, with excellent communication skills and a positive attitude. She is highly organized, hardworking and always focused on providing exceptional guest experiences.
In her free time, she enjoys reading, horse riding, volunteering, painting and knitting. Klea speaks Greek and English fluently and also has basic knowledge of Turkish.


DECKHAND - Antony Lostromos
Antony was born in 1983 and is based in Athens, Greece. His passion for the sea and yachting led him to pursue a professional career in the maritime industry, gaining extensive hands-on experience in deck operations, yacht maintenance, crew coordination, and guest services aboard luxury yachts and sailing fleets.
Having worked as a Deck Officer, Solo Deckhand/Steward, Base Manager and Skipper for companies such as M/Y SEA MEN II, M/Y SEA U, Seafarer Sailing and Escape Boat Rentals, Antony has developed strong expertise in yacht operations, provisioning, safety procedures, and team management.
Antony is hardworking, reliable, adaptable and highly organized, with great attention to detail and a strong commitment to smooth vessel operations and excellent guest experience.
In his free time, he enjoys travelling, sailing, exploring new destinations and continuously developing his maritime knowledge and skills. Antony speaks Greek and English fluently.