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Ed Hamilton & Co.
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PHANTOM

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2019

Rates Per Week

Term Information
July & August Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional. €29,500/week
June & September Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional. €26,500/week
October to May Plus Expenses Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional. €19,000/week

Crew Profiles

Specifications

Accomodation

Electric Heads 5

Ammenities

Ac Full
Water Maker YES
Ice Maker Yes
Internet Onboard WIFI

General

Length 19 Ft.
Pax 10
Cabins 5
Year Built 2019
Cruise Speed 10

Leisure

Dinghy Highfield Delux 15.09 ft.
Dinghy Hp 60HP
Adult W Skis Yes
Wake Board Yes
1 Man Kayak Yes
Fishing Gear Yes

Other Specs

size Meter 59.06 ft.
Beam 32.74 ft.
Draft 5.09 ft.
Queen 5
Pref Pickup Athens
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Deck Shower Yes
Special Diets Inq
Kosher Inq
Gay Charters Yes
Nude Charters Inq
Engines Engine: 2 X 150 HP Volvo PentaKoller Power Marine Generators (x2) – 26.5 kVA and 13.5 kVA
Inverter YES
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Swim Platform YES
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No

Sample Menu

Sample Menu 
Welcome-finger food
Mini chicken souvlaki satay,canapé with anthotyro and caramelized onions,Fava with capers in crispy bread,3 kinds of mini spring rolls with sweet chilli sauce
Day 1
Lunch
Garden salad with seasonal greens and mango vinaigrete and pan fried annoying with sesame
Or
 sea bass Tartar with green apple and coliander
Main course
Grilled beef fillet with baby potatoes and tomato-based sauce
Or green Rissoto with prawns and Chery tomatoes
Dessert orange moouse or fruits
Day 2
Greek salad or greens with seafood and citrus vinaigrette
Main course
Chicken stuffed with herbs and butter veggies,basmati rice
Or
Fish fillet with spinach and aromatic olive oil-lemon sauce
Dessert
Kataifi
Dinner
Variety off appetizers
Eggplant salad-small fried tomato balls-grilled cheese with spicy tomato dip
Main course
Lobster pasta
Or
Fish Briam with ginger and turmeric and tarragon
Dessert
Galaktoboureko
Day 3
Lunch
Greek meze mazi
Variety off cold and hot appetizers
Lentil salad-beetroot salad-beetroot salad. Chicken mpekri meze
Main course
Mix grill
Chicken-beef burgers-beef sausage-lamp and fried potatoes
Fruits or ice cream
Dinner
Kinoa salad with fruits and veggies
Main course
Pasta with fresh tomato-based sauce
Dessert
Chocolate tart with pears
Day 4
Lunch
Ceasars salad with octopus
Or
Rissoto with laim-parmesan
Main
Lamb stuffed with graviera red peppers rolled in vine leaves with Owen potatoes
Or chicken tandoori with jasmin-vegie rice
Dessert
Lemon mousse with peppermint
Day 5
Light lunch
3 kinds Salads- 3 kinds sandwich
Mix grilled fish
Dessert
Fruits-ice cream
Dinner
Kinoa salad
Stuffed calamari with Fera tomato
Serve with steam veggies
Dessert
Your choice
Day 6
Grilled veggies with haloumi cheese and parsley pesto
Or
Penne with mushrooms and thyme
Mai course
Fish fillet with xorta and oyzo fennel sauce
Or
Chicken burgers with taboyle salad and yogurt curry sauce
Dessert
Cheesecake or galaktoboyreko

Additional Rate Information

Summer 2022 Weekly Rates:
High season (July – August): €29500 plus VAT 12% & APA 25%
Mid-season (June & September):€26500 plus VAT 12% & APA 25%
Low season (rest months):€19000 plus VAT 12% & APA 25%

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Charter Rates Per Week
July & August Plus Expenses €29,500/week
June & September Plus Expenses €26,500/week
October to May Plus Expenses €19,000/week

Additional Rate Information

Summer 2022 Weekly Rates:
High season (July – August): €29500 plus VAT 12% & APA 25%
Mid-season (June & September):€26500 plus VAT 12% & APA 25%
Low season (rest months):€19000 plus VAT 12% & APA 25%

Location Details

Summer Area: Greece

Winter Area: Greece

Captain: Stavros Polizos

Chef Dimitris Stagianos

Steward/Deckhand Constantinos Kakaris
Constantinos was born in 1976 and lives in Athens, Greece. In 1995 he became a member of the Greek Nave Seals, Greene Beret Paratroopers. In time, he decided on a life at sea – and he began in the yachting world. With 4 yacht deliveries from the Atlantic Coast of France and countless miles throughout Greece he is eager to welcome guests onboard Phantom and introduce them to the beautiful Greek Islands. While he is passionate about his life of sailing and spending time Scuba diving, he also loves to snowboard in the winter .

Title Name Nation Born Languages
Captain Stavros Polizos Greek 0
Crew Dimitris Stagianos Greek

Accomodation

Electric Heads 5

Ammenities

Ac Full
Water Maker YES
Ice Maker Yes
Internet Onboard WIFI

General

Length 18.90
Pax 10
Cabins 5
Year Built 2019
Cruise Speed 10

Leisure

Dinghy Highfield Delux 15.09 ft.
Dinghy Hp 60HP
Adult W Skis Yes
Wake Board Yes
1 Man Kayak Yes
Fishing Gear Yes

Other Specs

size Meter 59.06 ft.
Beam 32.74 ft.
Draft 5.09 ft.
Queen 5
Pref Pickup Athens
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Deck Shower Yes
Special Diets Inq
Kosher Inq
Gay Charters Yes
Nude Charters Inq
Engines Engine: 2 X 150 HP Volvo PentaKoller Power Marine Generators (x2) – 26.5 kVA and 13.5 kVA
Inverter YES
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Swim Platform YES
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No
Sample Menu 
Welcome-finger food
Mini chicken souvlaki satay,canapé with anthotyro and caramelized onions,Fava with capers in crispy bread,3 kinds of mini spring rolls with sweet chilli sauce
Day 1
Lunch
Garden salad with seasonal greens and mango vinaigrete and pan fried annoying with sesame
Or
 sea bass Tartar with green apple and coliander
Main course
Grilled beef fillet with baby potatoes and tomato-based sauce
Or green Rissoto with prawns and Chery tomatoes
Dessert orange moouse or fruits
Day 2
Greek salad or greens with seafood and citrus vinaigrette
Main course
Chicken stuffed with herbs and butter veggies,basmati rice
Or
Fish fillet with spinach and aromatic olive oil-lemon sauce
Dessert
Kataifi
Dinner
Variety off appetizers
Eggplant salad-small fried tomato balls-grilled cheese with spicy tomato dip
Main course
Lobster pasta
Or
Fish Briam with ginger and turmeric and tarragon
Dessert
Galaktoboureko
Day 3
Lunch
Greek meze mazi
Variety off cold and hot appetizers
Lentil salad-beetroot salad-beetroot salad. Chicken mpekri meze
Main course
Mix grill
Chicken-beef burgers-beef sausage-lamp and fried potatoes
Fruits or ice cream
Dinner
Kinoa salad with fruits and veggies
Main course
Pasta with fresh tomato-based sauce
Dessert
Chocolate tart with pears
Day 4
Lunch
Ceasars salad with octopus
Or
Rissoto with laim-parmesan
Main
Lamb stuffed with graviera red peppers rolled in vine leaves with Owen potatoes
Or chicken tandoori with jasmin-vegie rice
Dessert
Lemon mousse with peppermint
Day 5
Light lunch
3 kinds Salads- 3 kinds sandwich
Mix grilled fish
Dessert
Fruits-ice cream
Dinner
Kinoa salad
Stuffed calamari with Fera tomato
Serve with steam veggies
Dessert
Your choice
Day 6
Grilled veggies with haloumi cheese and parsley pesto
Or
Penne with mushrooms and thyme
Mai course
Fish fillet with xorta and oyzo fennel sauce
Or
Chicken burgers with taboyle salad and yogurt curry sauce
Dessert
Cheesecake or galaktoboyreko
Request Info

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.