PHANTOM
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 4 |
| Length | 61 Ft / 18.6 m |
| Beam | 32.7 Ft / 9.99 m |
| Draft | 6.5 Ft / 1.99 m |
| Builder | Lagoon |
| Built - Refit: | 2019 - No Refit Date Set |
| Cruising Speed | 9 knots (nautical miles per hour) |
5 x VIP cabins
All cabins with en-suites facilities
| Dinghy | T/T Highfield Delux 4.6m tender |
| Dinghy HP | 60HP outdoor motor |
| Paddle Boards | 2 |
| Single Kayaks | Yes |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
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