SEA AXIS

from 99000€ per week
38.00 m
Crew: 5
Cabins: 5
Guests: 12

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Profile

Amenities

Amenities

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

Watersports

Watersports

  • Dinghy size : 28′ Axopar
  • Dinghy hp : 900 hp (671 kw)
  • Dinghy Pax :
  • Water Skis Adult : 2
  • Water Skis Kids : 0
  • Jet Skis :2
  • Wave Runners :No
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : 4
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : 2
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

28′ Axopar
Dive Door and ladder
Air-conditioned Cabin with two twin bed microwave and TV
Airconditioned cockpit with ample seating
Removeable sunroof
Aft Sun Canopy
Fully Equipped for fishing
Dive Tank Holders
JL Audio System
2 GTX 300 Limited Sea Doos with sound system (These are the highest end Sea Doos you can buy)
17’ Inflatable Nautica RIB Tender
2 Sea Bobs
Snorkel Gear/ Full Mask Optional with Waki Talki Communication x4
Inflatable Hot Dog
Inflatable 8 person Fiesta Party Raft
Inflatable Teak Docking system with two loungers
On Deck Cinema
Knee Board
Water Skis x 2
Wake Board x 2 (Liquid Force)
On Deck Rope Swing
Inflatable Big Slice Tube
Promenade deck Fire Pit
Board Games

Accommodations & Specs

  • Length : 38.00 m
  • Cabins : 5
  • Guests : 12
  • Crew : 5
  • Make : Heesen
  • Built : 1988
  • Cruising Speed : 12 knots
  • Fuel Consumption : 70
    • 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:7

    Nick Veselica|Captain
    Born: 0 Nation: American | Languages: English
    |
    Born: 0 | Nation:

    Captain- Nick Veselica

    Nick was born and raised in Chicago, Illinois. He grew up sailing and power boating with his father in Lake Michigan and spent many summers in South Florida. Nick and his father rebuilt a sunken catamaran during his high school years then sailed the Bahamas during holidays for many years. Nick moved to South Florida in 2009 permanently due to his love for the ocean. He graduated from Lynn University in 2012 with his Bachelors in Business Administration. During his time in school, he worked on yachts as a mate and then as a captain.

    Nick has now been working on yachts for 10 years and has managed a successful Yacht Management company. He also has completed numerous yacht refits. Nick has a passion for project management and enjoys seeing the reaction of a happy client.

    Education: Bachelor’s in Business Management, STCW, Advanced firefighting, 200 Ton USGC / 500 Ton IGT

    First Mate- Bryan Meltcher

    Bryan was born in Illinois and raised in California. He relocated to Florida for school in 2005 and fell in love with the ocean. He has spent most of his time in South Florida around boats. Bryan jumped into the industry because of all the traveling he has done on his friend’s boats and loved the idea of working on boats.

    Before yachting Bryan worked in high-end hotels so it has been a nice transition from one to another. Bryan does not see himself doing anything else and feels he has found his place. Bryan has now worked in the yachting world for 7 years.

    Education: Bachelor’s in Hospitality and Sports Management, STCW 95′ Powerboat level 2 inland/coastal planning, RYA Essential navigation and seamanship, Basic and Advanced firefighting.

    Chef- Nelson Cartegena
    Language Spoken: English, Spanish

    Chef Nelson is Originally from Queens New York. Upon graduating from high school, Nelson enlisted in the US Army where he served 6 years of active duty service. After leaving the service, Nelson attended the University of Central Florida where he studied finance and completed his degree. Finding that he HATED every minute of studying finance Nelson decided to make a change and enroll in Culinary school to follow his passion for cooking. The journey has taken him to several interesting locations around the world. Nelson has been on motor yachts as a Temp. Chef for 4 years and after he spent a year as a full-time Chef in the Leeward and Windward islands. Nelson’s hobbies are Fishing / Boating / Diving / Working out / Spending time with loved ones / and Traveling.

    Chief Stew- Natalie

    Natalie 31 grew up in Cape Town, which is a port city on South Africa’s southwest coast. Natalie’s upbringing has largely been influenced around the love for the ocean. Her passion gave her the freedom to explore and gain experience in swimming and diving. After she completed sports coaching, and dive certifications in these areas ,
    She looked to expand her horizons. She was drawn to the yachting industry to take on new challenges and keen sense of adventure. Natalie’s professionalism, positivity and outgoing personality will make you feel right at home onboard any vessel. In her spare time she enjoy anything fitness and outdoor related activities, She also love exploring new cities by foot and discovering hidden spots off the beaten track. Natalie looks forward to ensuring that your destination dreams come true onboard Sea Axis and that you have unforgettable memories, etched on your heart.

    Second Stew- Lauren

    Lauren hails from the coastal New England state of Massachusetts, in the USA. She attended college in Boston, where she earned her degree in Nursing. After specializing in pediatrics for four years, she took to the sea. Lauren is every bit quirky & creative! Some of her favorite pastimes include kayaking, snorkeling and hiking. Being a huge foodie, she loves cooking and wine tasting. Her long term goals include specializing in labor & delivery as well as running an eco retreat focused on holistic health. Lauren looks forward to giving guests a unique and memorable experience on board.

    Chief Engineer- Charles Jones
    Education/Certifications: STCW 95, AEC 1-2, Advanced Firefighting, Medical First Aid, HELM, Proficiency in Small Craft Rescue Boat, Vessel Personnel with Designated Security Duties
    Languages Spoken: English

    Charles Jones grew up in the small Jamaican city of Mandeville along with his two older sisters. As a child, his hobbies included martial arts, dancing and playing the violin. He was introduced to yachting at the age of 20; the details that go into the construction and maintenance of a vessel are what inspired him to pursue a career in the industry. He began as a marine vessel repair specialist and devoted 14 years to learning the intricacies of repair, design, custom modifications, and refits on yachts and other vessels. Charlie is excited to join SEA AXIS as Engineer while continuing to expand his knowledge of the yachting industry and strive for excellence in all aspects of his career. When not working on charter yachts, Charlie enjoys rebuilding and riding motorcycles, free diving, jet skiing and other water sports, and exploring new places.

    Deck Hand- Cameron King

    My name is Cam, born and raised in Indiana and moved to South Florida when I was 19 to pursue yachting. I enjoy working out, hanging out with family and friends, and listening to music during my downtime. I strive to be the best version of myself every day and to help as many people as I can. I have been yachting for 6 years and have a great passion for it and plan to become a yacht captain in the near future.

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