Phantom

Crew Profile

CAPTAIN - Antony Yakovlev
Captain Antony was born in 1979, is married and has three children. He is a graduate from the Greek Merchant Marine Academy of Greece and holds RYA Yacht Master Offshore 200gt certification and PADI Advanced Open Water Diver. He is an expert in navigating Greek and Mediterranean waters and goes the extra mile to provide exceptional services to the guests onboard. Beyond diving, Antony likes all kind of water sports, sailing and fishing. He speaks Greek, English and Russian.

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 - Katerina Belanti
Katerina was born in 1983 in Athens and is a graduate of the Technical Vocational High School Specialty ‘Nursing’. She works in the yachting industry for the last five years. When not working she enjoys all kinds of water sports, surfing, sailing, scuba diving and she travels a lot. Katerina displays a high level of attention to detail and takes great care of the guests. She speaks Greek and English.

DECKHAND - Anastasios (Tasos) Kalamovrakas
Passionate about maritime excellence, Tasos ensures a spotless vessel, contributing to an unparalleled yachting experience. Fluent in English and well-versed in water toys, he actively enhances the guest experience, ensuring seamless communication and full enjoyment of recreational activities. Diligent, reliable and always ready to assist, Tasos adds a welcoming touch to your journey onboard S/CAT Phantom.

Sample Menu

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

More Locations Details

Summer Operations
Greece

Winter Operations
Greece