RELENTLESS Yacht Charter - Luxury Fully Crewed Yacht Charters

RELENTLESS

from 150000€ per week
44.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

https://charteryachtrelentless.com

Elegance meets power with this solid and artfully constructed 145′ Trinity Yacht. After chartering her for five years, the current owners purchased Relentless in late 2018 and have enjoyed upgrading and refitting her. Come relax in the impeccable craftsmanship of her exquisitely designed, soft beige and gold-accented interiors. Opulent dining, spacious interiors, and panoramic views will take your breath away… pampering awaits. Her main salon includes a sit-down bar aft, salon area with entertainment and a separate private formal dining room where the chef’s culinary creations are waiting to delight. Relentless features five lavish staterooms including a king master suite located on deck with his and hers bathroom to include a large shower and Jacuzzi tub. Four additional guest staterooms are located below, which include two king staterooms, one queen and one twin, all with en-suite bathrooms, full entertainment systems and large closets for storage. The sky lounge offers a comfortable gathering area to watch movies, enjoy afternoon treats from the chef and is a popular guest area. Step outside to experience our three spacious decks and submerge yourself in 360 degrees of breathtaking vistas. All decks feature ample seating, tables and chairs for socializing and dining. The spacious sky lounge deck features a large round table where many theme parties are held. The crew of Relentless have a huge assortment of fun filled themes from fun to formal and anything in between. If you’re feeling invigorated, Relentless offers a treadmill and full assortment of gym equipment for outdoor exercise on the newly refit flybridge. The flybridge was reconfigured with a new Jacuzzi, wraparound sun beds, lounging furniture and new sit-down bar as well as a movie night option under the stars. Relentless offers a full list of water toys for your fun and adventure and has a proven charter crew of 9.

Amenities

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

(4) 42″ TVs (main salon, skylounge, bridge deck aft and master stateroom)
(4) 20″ TVs (in each lower guest stateroom
(9) DVD player Direct TV US
(10) CD players Sirius XM throughout

Watersports

  • Dinghy size : 32′ Vantage Boston Whaler tender
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :2
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish : Yes
  • U/Water Camera : Yes
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

32′ Vantage Boston Whaler tender (2018)
17′ Novurania Rigid Inflatable 1x115hp OB Motor Dive/Water ski tender
snorkeling gear, adults & children
2 Yamaha Wave Runners (2019)
2 wake boards
2 set water skis
1 slalom ski
2 rigid see through kayaks
2 paddle boards (2019)
1 inflatable air head tube
2 x Veer Lula tubes
1 knee board

Treadmill
Bike
Free weights

Fishing tackle
Beach BBQ setup
Inflatable pool loungers
Pool noodles & toys etc.
Speciality -Theme nights when requested
Fireworks for special occasions when permissible

Accommodations & Specs

  • Length : 44.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Trinity
  • Built : 2001
  • Cruising Speed : 15
  • Fuel Consumption : 100
  • Relentless features five lavish staterooms including a king master suite located on deck with his and hers bathroom to include a large shower and Jacuzzi tub. Four additional guest staterooms are located below, which include two king staterooms, one queen and one twin, all with en-suite bathrooms, full entertainment systems and large closets for storage.

    • Showers : 0
    • Tubs : 1
    • 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:9

    Mike Mullen|Captain
    Born: 0 Nation: British | Languages: English, Italian, French, Afrikaans
    Oli Gillespie|First Mate
    Born: 0 | Nation: British

    CAPTAIN – Michael Mullen
    Before joining Relentless, Michael was the Captain for the Hollywood celebrity, Merv Griffin, and cruised in North America, Canada, and Europe with him for fifteen years. Prior to that he sailed a 54M motor yacht across the Pacific and worked in Malaysia, Singapore and Indonesia. He grew up in England and began a career at sea as a fisherman in Scotland and later worked in the Oilfields of the North Sea, eventually becoming a Captain on Oil rig boats in the North Sea, Africa, Brazil, and Caribbean. He has been in yachting for over half his nautical career and has worked on yachts up to 100M. For the last 9 years he has spent his time as Manager and Captain of Relentless, mainly cruising the ports and anchorages of the Bahamas and Caribbean.

    FIRST OFFICER – Oli Gillespie
    Oli hails from London, England, and has been in the industry now for 10 years, long enough to have earned his Master’s ticket on yachts and stand in as Captain on occasion. Like most of us, he discovered the business by accident but with a love of the water and water sports, plus a penchant for travel, he has excelled in the industry. Oli is now a family man, with a wife and new son in Florida, and enjoys working on classic cars (a 1976 Datsun) and following his favorite English football teams when time permits.

    CHEF – Max Biasiol
    Max’s passion for food led him to pursue professional training since 1984, He has been professional yacht chef for the last 12 years. Max is very comfortable with Mediterranean cuisine, with an emphasis on delicious Italian food. He also has a strong flair for Asian culinary traditions, blending the two cultures effortlessly on a plate. While working on a yacht in Thailand, he took the opportunity to learn to cook local cuisine and also trained in Japanese cuisine.
    With a background in TV journalism, Max has now published three novels in Italian.
    Max has worked on EMOTION² for many seasons and he has been recruited by the current owner of RELENTLESS to be on board as their new chef! When chef Max is not in the galley preparing your next meal, you will find him with his camera in hand, reading or relaxing watching a movie. He is fluent in English, Italian and French.

    CHIEF STEWARDESS – Simone Seckington
    Simone is from England and lived in Spain and Italy where she began working on yachts and her stewardess career. She returned to England after a while to attend University where she received a Degree in Communications and Audio-Visual Production. Later she moved to Florida and once again returned to yachting, where she excels in planning and executing elaborately themed productions for your pleasure when time allows and guests would like. She loves animals, enjoys fitness activities, and cooking at her new home in Fort Lauderdale.

    CHIEF ENGINEER – Paul Lyndon (PJ)
    PJ has roots in both the UK and New Zealand and has a background in avionics and engineering acquired while serving in the Royal Air Force in England. He is fully licensed and has spent several years working on many major yachts in the United States and Europe. At one time he was a DJ in the UK and now is the lead person in the Audio Video and entertainment side of Relentless – Karaoke anyone?
    He loves to show off his engine room so please ask if you would like a tour!

    BOSUN -Christopher de Mouilipied
    Chris is from the Isle of Wight on England’s South Coast and has been in yachting for the past 6 years, the last of which has been on Relentless. During that time, he has sailed over 30,000 miles across the Atlantic and Pacific Oceans working on large sailing and motor yachts around the world. He is now pursuing his Officer of the Watch qualification and looking forward to moving up the ranks of his chosen profession. He enjoys travelling, running, Cross Fit and watching sports.

    STEWARDESS – Annerize Bezuidenhout
    Annerize was born in a small town called Beaufort West in South Africa, but she grew up and went to school in the Eastern Cape. During this time, she found a love for hiking and exploring the country of South Africa, whilst appreciating the local vineyards and food markets. She moved to Johannesburg when she was 22, where she found a job as a Bookkeeper but after a few years the travel bug bit, and with her passion for travelling she joined the yachting industry where she is very capable and always has a smile on her face. In her spare time, she likes to dive and explore the sea and hopes to discover many more dive sites around the world to explore.

    STEWARDESS – Geneva Jolley
    24 and from the UK, Geneva is from a popular surfing town called Newquay on the South Coast. She began her hospitality career there, working in beach bars and restaurants with people from all over the world. She began travelling at a young age and trained as a yoga teacher in India before heading to Sri Lanka and other places.
    Geneva enjoys cooking, volunteering, surfing and hiking and when she has the opportunity finding the best local vegan cuisine. She has been in the industry for 2 years and comes to Relentless from the Mediterranean, having decided to expand her yachting horizons and combine her love for the ocean, hospitality and travel.

    DECKHAND – TBA

    Guest Reviews

    More Details

    ×

     

    Hello!

    Click one of our contacts below to chat on WhatsApp

    ×