CHILLAXIN Yacht Charter - Luxury Fully Crewed Yacht Charters

CHILLAXIN

from 85000€ per week
27.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

– Custom box projector screen for movie night under the stars
– BBQ on Flybridge
– Aft Sky Lounge Flip Down 40″ TV
– Main Aft Deck: Flip down 40″ TV
– Sat TV, Pandora, Spotify, etc. all controlled through iPad, XM Radio, Bluetooth capability

Watersports

  • Dinghy size : 33′ Blackfin
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

– 33′ Blackfin
– Fishing Gear – inshore/offshore, spearfishing, lobstering and more!
– 2 SeaBobs
– E-Foil
– 2 x BOTE SUP’s
– BOTE Floating Dock with chairs and cup holders
– Snorkel Gear
– Misc. Floats
– Towable Tube
Light dumbbells
Resistance Bands
2 x Yoga Mats

Accommodations & Specs

  • Length : 27.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Ocean Alexander
  • Built : 2021
  • Cruising Speed : 18
  • Fuel Consumption : 75
  • The luxurious, full beam, main deck Master stateroom offers a King size bed, large windows, a sitting area and a great deal of storage space. The master en-suite, outfitted in white and grey marble offers double sinks, a closed toilet, standing shower with bench and a jacuzzi spa.

    Three additional staterooms are offered on the lower deck including a Queen VIP and two convertible twin staterooms. All include en-suites with standing showers.

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:4

    Ben Shoemaker|Captain
    Born: 0 Nation: American | Languages:
    |
    Born: 0 | Nation:

    Captain (Rotational) | Ben Shoemaker
    American
    Bio coming soon.
    Previous Yachts: HALF MINE, SALTY MUTA, CHEIRSH II, BETSY, MILK MONEY

    Captain (Rotational) | Scott Rhomberg
    American
    Captain Scott grew up in St. Louis, Missouri and found his love for the water while working as a marine mechanic at the Lake of the Ozarks. Knowing he wanted to explore larger waters, Scott transitioned into the yachting industry and took his first helm position on an 82’ Princess in 2014.

    Scott enjoys being part of an industry where he gets to travel and meet different people. He enjoys adapting to each family and group he has on board, allowing his strong versatility and easy to adapt mindset lead him to accomplish successful charters time and time again.

    Captain Scott has cruised the Bahamas, Turks and Caicos, Puerto Rico and Caribbean. He loves being able to experience places many people only see in magazines. By far his favorite experience in the industry has been working with his best friend who since, has become his wife.

    Scott enjoys diving, fishing (though he’s better known for repairing things than catching fish!), and boating. He spends most of his free time on the water with his family.

    Mate/ Engineer | Nicholas Exton
    American
    Mate Nick, affectionately referred to a Little Nick is CHILLAXIN’s on the ball Mate, Engineer and fisherman extraordinaire. Having been born and raised in the Virgin Islands he grew up offshore fishing and captaining center consoles from a young age. From the time he was 15 years old, Nick worked with his dad on marine engines and building center consoles.

    Holding a USCG 100t license, Nick worked as a pilot boat driver and a commercial fisherman before joining the yachting industry. His time in yachting has been spent as a mate and engineer on both charter and private vessels from 85’ – 161’. His favorite parts of charter are meeting new guests and ensuring they receive a yachting experience they won’t soon forget!

    In his spare time, Nick enjoys sailing and fishing and is happy to take guests out to cast a line any time!

    Chef – Details coming soon

    Stewardess – Details coming soon

    Guest Reviews

    More Details

    ×

     

    Hello!

    Click one of our contacts below to chat on WhatsApp

    ×