RELENTLESS
60' SAIL CATAMARAN
Home Port | St. Thomas, USVI
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RELENTLESS
60' SAIL CATAMARAN
Home Port | St. Thomas, USVI
yacht menu
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ABOUT
Relentless is a 60′ Sunreef with luxury accommodations for 8 guests. She is an up galley, owners edition and has 1 master king suite with large walk in shower plus 3 spacious queen cabins, all en-suite with stall showers and electric fresh water flush toilets. 32′ smart TVs in all staterooms plus wireless charging pads in all bed side tables.
All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary.
Model: Sunreef
Year: 2020
LOA: 60.0 ft
Beam: 33.5 ft
Draft: 5.75 ft
Flag: BVI
Year: 2020
LOA: 60.0 ft
Beam: 33.5 ft
Draft: 5.75 ft
Flag: BVI
amenities
90 HP TENDER
TOWABLE TUBE
FLOATING MATS
TOWABLE TUBE
FLOATING MATS
SUP BOARDS
WATER SKIS
KAYAKS
WATER SKIS
KAYAKS
WAKEBOARD
SWIM PLATFORM
SEA BOBS
SWIM PLATFORM
SEA BOBS
SCUBA DIVING
Yacht offers Rendezvous diving only
CREW
C A P T A I N | Riley
C H E F | Tanya Rosenberg
S T E W | Julianna Leskie
Captain Riley was born and raised in Nova Scotia, Canada, and grew up surrounded by the Atlantic ocean. At the start of his career, Riley worked on large motor yachts with high end clients from around the world, ranging from celebrities to business leaders and entrepreneurs. His sense of adventure also took him across the Atlantic Ocean on a 200ft modern sailing yacht, and saw him completing the 2017 Rolex Fastnet race onboard a high performance Whitbread sailing yacht. Joining the charter industry for the past five years, Captain Riley has inside knowledge of sailing places such as the Balearic Islands, navigating the Mediterranean seas, and of course island hopping in the beautiful Caribbean waters. Riley tailors each charter to the needs of the clients, ensuring a safe voyage, while the guests relax and enjoy their vacation.
C H E F Tanya
Tanya grew up in a coastal area in Maine where she graduated from university with a degree in Finance, but later followed her passion for travel, cooking and the sea. This brought her career in a new direction of yachting. An accomplished sailor in her own right, Tanya has sailed over 18,000 nautical miles including Florida to Turkey, Caribbean to Colombia and many other off shore passages.
Tanya is a creative chef with a broad culinary repertoire and a calm personality. She offers a well-developed genuine passion for food and the highest level of service. She is also a proven, capable leader (on land and sea) providing an immaculate galley, a positive can-do attitude and outstanding work ethic. Tanya specializes in Italian, Mediterranean and French cuisine, but can also create fusion seafood, vegan and gluten free menus. Client’s satisfaction is her main priority, assuring a memorable experience for the guests.
Stew bio coming soon!
C H E F | Tanya Rosenberg
S T E W | Julianna Leskie
Captain Riley was born and raised in Nova Scotia, Canada, and grew up surrounded by the Atlantic ocean. At the start of his career, Riley worked on large motor yachts with high end clients from around the world, ranging from celebrities to business leaders and entrepreneurs. His sense of adventure also took him across the Atlantic Ocean on a 200ft modern sailing yacht, and saw him completing the 2017 Rolex Fastnet race onboard a high performance Whitbread sailing yacht. Joining the charter industry for the past five years, Captain Riley has inside knowledge of sailing places such as the Balearic Islands, navigating the Mediterranean seas, and of course island hopping in the beautiful Caribbean waters. Riley tailors each charter to the needs of the clients, ensuring a safe voyage, while the guests relax and enjoy their vacation.
C H E F Tanya
Tanya grew up in a coastal area in Maine where she graduated from university with a degree in Finance, but later followed her passion for travel, cooking and the sea. This brought her career in a new direction of yachting. An accomplished sailor in her own right, Tanya has sailed over 18,000 nautical miles including Florida to Turkey, Caribbean to Colombia and many other off shore passages.
Tanya is a creative chef with a broad culinary repertoire and a calm personality. She offers a well-developed genuine passion for food and the highest level of service. She is also a proven, capable leader (on land and sea) providing an immaculate galley, a positive can-do attitude and outstanding work ethic. Tanya specializes in Italian, Mediterranean and French cuisine, but can also create fusion seafood, vegan and gluten free menus. Client’s satisfaction is her main priority, assuring a memorable experience for the guests.
Stew bio coming soon!
DINING ON RELENTLESS
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
• Potato Gnocchi Bowl // sautéed spinach, bacon, two poached eggs and hollandaise sauce
• Brioche french toast // served with fruit and bacon
• Fruit & Yogurt// fresh mixed fruit, yogurt and house made granola
• Breakfast burritos // served with Pico de Gallo, guacamole and home fries
• Herbed scrambled eggs // with goat cheese and bacon served with fresh baked muffins
• Smoked Salmon Eggs Benedict // served over a warm biscuit and home fries
• Baked eggs with prosciutto and tomato // served with toast and fruit
• Brioche french toast // served with fruit and bacon
• Fruit & Yogurt// fresh mixed fruit, yogurt and house made granola
• Breakfast burritos // served with Pico de Gallo, guacamole and home fries
• Herbed scrambled eggs // with goat cheese and bacon served with fresh baked muffins
• Smoked Salmon Eggs Benedict // served over a warm biscuit and home fries
• Baked eggs with prosciutto and tomato // served with toast and fruit
• Lamb Meatballs // sautéed onions, peppers and feta cheese served with tzatziki sauce wrapped in naan bread
• Poke Bowl // seasoned fresh tuna served over sushi rice topped with avocado, red pepper, scallions and seaweed flakes
•Turkish Eggs // Garlic yogurt topped with two poached eggs and dill drizzled with warm
• Aleppo butter served with homemade crusty bread and side salad
• Shrimp and orzo salad // with dill and feta, served over a bed of greens
• Pork Burger // with grilled peach, bacon, blue cheese and served with seasoned steak fries
• Salmon tower // smoked salmon, arugula, fresh mango, avocado topped with balsamic caviar
• Warm lentil and smoked pork belly salad
• Poke Bowl // seasoned fresh tuna served over sushi rice topped with avocado, red pepper, scallions and seaweed flakes
•Turkish Eggs // Garlic yogurt topped with two poached eggs and dill drizzled with warm
• Aleppo butter served with homemade crusty bread and side salad
• Shrimp and orzo salad // with dill and feta, served over a bed of greens
• Pork Burger // with grilled peach, bacon, blue cheese and served with seasoned steak fries
• Salmon tower // smoked salmon, arugula, fresh mango, avocado topped with balsamic caviar
• Warm lentil and smoked pork belly salad
• Burrata salad // with stone fruit and blueberry balsamic vinaigrette
• Goat cheese stuffed crab cakes // served with lemon caper aioli
• Seared sea scallops // served on crispy wontons, arugula and topped with house made kimchi
• Lobster Corn Croquettes // fresh local lobster, roasted corn served with tarragon lemon aioli
• Caprese salad // fresh tomatoes, mozzarella, basil with a balsamic glaze
• Grilled shrimp with romesco sauce
• White bean and escarole soup topped with fresh grated parmesan
• Goat cheese stuffed crab cakes // served with lemon caper aioli
• Seared sea scallops // served on crispy wontons, arugula and topped with house made kimchi
• Lobster Corn Croquettes // fresh local lobster, roasted corn served with tarragon lemon aioli
• Caprese salad // fresh tomatoes, mozzarella, basil with a balsamic glaze
• Grilled shrimp with romesco sauce
• White bean and escarole soup topped with fresh grated parmesan
• Olive oil Poached Halibut // served over wilted spinach and cauliflower puree
• Wild Mushroom Raviolis // handmade raviolis filled with mixed wild mushrooms, ricotta cheese serve in a parmesan cream sauce
• Roasted Chicken provencal // served with braised potatoes and sumac zucchini
• Honey dijon pork tenderloin // served with caramelized onion, apple risotto and asparagus
• Surf and Turf // Grilled scallops and Sirloin served with mushroom sauce, green beans and crisp fingerling potatoes
• Crispy skin salmon // served with herbed couscous and zucchini
• Duck breast // with cherry sauce, broccoli and mashed potatoes
• Wild Mushroom Raviolis // handmade raviolis filled with mixed wild mushrooms, ricotta cheese serve in a parmesan cream sauce
• Roasted Chicken provencal // served with braised potatoes and sumac zucchini
• Honey dijon pork tenderloin // served with caramelized onion, apple risotto and asparagus
• Surf and Turf // Grilled scallops and Sirloin served with mushroom sauce, green beans and crisp fingerling potatoes
• Crispy skin salmon // served with herbed couscous and zucchini
• Duck breast // with cherry sauce, broccoli and mashed potatoes
• Fig budino
• Strawberry shortcake with fresh made biscuits and whipped cream
• Plum and honey pie served with vanilla ice cream
• Lemon tart with fresh whipped cream
• Peach and ginger cobbler
• Tiramisu
• Chocolate Lava cake
• Assorted handmade cannolis
C A N A P E S
Salmon cucumber Rounds // whipped dill cream cheese
Prosciutto wrapped melon
Caprese Bites // cherry tomatoes with pearl mozzarella, basil oil
Nosh Board // mixed cheeses, cured meats, olives, seasonal fruit
Chorizo stuff dates wrapped in bacon
Apricots filled with goat cheese drizzled with lavender honey
Beef Crostini with Caramelized Onions and Horseradish Aioli
Roasted grape tartine with goat cheese and walnuts
• Strawberry shortcake with fresh made biscuits and whipped cream
• Plum and honey pie served with vanilla ice cream
• Lemon tart with fresh whipped cream
• Peach and ginger cobbler
• Tiramisu
• Chocolate Lava cake
• Assorted handmade cannolis
C A N A P E S
Salmon cucumber Rounds // whipped dill cream cheese
Prosciutto wrapped melon
Caprese Bites // cherry tomatoes with pearl mozzarella, basil oil
Nosh Board // mixed cheeses, cured meats, olives, seasonal fruit
Chorizo stuff dates wrapped in bacon
Apricots filled with goat cheese drizzled with lavender honey
Beef Crostini with Caramelized Onions and Horseradish Aioli
Roasted grape tartine with goat cheese and walnuts
RATES
7 Nights, All Inclusive:
2 GUESTS $ 48 000
3 GUESTS $ 49 000
4 GUESTS $ 50 000
5 GUESTS $ 51 000
6 GUESTS $ 52 000
7 GUESTS $ 53 000
8 GUESTS $ 54 000
CHRISTMAS WEEK $60 000 FLAT RATE
NEW YEAR WEEK $65 000 FLAT RATE
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
2 GUESTS $ 48 000
3 GUESTS $ 49 000
4 GUESTS $ 50 000
5 GUESTS $ 51 000
6 GUESTS $ 52 000
7 GUESTS $ 53 000
8 GUESTS $ 54 000
CHRISTMAS WEEK $60 000 FLAT RATE
NEW YEAR WEEK $65 000 FLAT RATE
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
GUEST REVIEWS
5/5
Rarely does reality surpass imagination, but this week- every single thing went way beyond what we could have dreamed. You guys made this vacation so fun, relaxing, luxurious, and amazing. I cannot thank you all enough for the best trip ever. See you next year.
BRITISH VIRGIN ISLANDS
JAN 2021
Let's Get In touch
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (321) 372-9139 for immediate assistance.
