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 - Ina Lami
Ina was born in 1992 and lives in Athens. Her passion for cooking led her to IEK AKMI to study culinary arts. Having worked in many restaurants and hotels i.e. Orizontes Lycabettus, Domotel Ag. Nikolaos Suites Resort etc., she has a great experience in Mediterranean cuisine. Ina is creative, social, hard-working and pays great attention to detail. In her free time, she enjoys listening to music, reading poetry, working out and travelling. Ina speaks Greek, English and Spanish.

STEWARDESS- Venetia Kassou
Venetia Kassou is an experienced stewardess with a strong background in yacht chartering and high-end hospitality. She combines excellent organizational and guest service skills with a proactive and adaptable personality. With formal training in stewarding (KESEN), and a diverse educational background in business administration, finance, and wellness services, she brings versatility and professionalism to every role. Fluent in English and with experience on yachts up to 36m, Venetia is committed to maintaining the highest standards on board, with a discreet, polite, and team-oriented approach.


DECKHAND - Apostolos Tsitsiringos
Hardworking and adaptable crew member with a background in Business Administration and hands-on experience as a deckhand in the yachting and hospitality industry. Skilled in guest service, team coordination, and high-pressure problem solving. Known for strong work ethic, attention to detail, and the ability to perform effectively in demanding onboard environments.
Speaks both English and Greek well and brings a positive, team-oriented attitude to every task at sea.