Relentless
Luxury on the water
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$48,000/week
British Virgin Islands
60 ft sailing catamaran
Accommodates up to 8
1 King & 3 queen ensuite cabins
Massages offered onboard!
RELENTLESS is a 60 ft Sunreef sailing catamaran with luxury accommodations for 8 guests.
RELENTLESS is a 60′ Sunreef Yacht of pure luxury that offers the ultimate in luxury and comfort for up to 8 guests. She features an up-galley layout, an owner’s edition layout with a spacious king owner’s suite, and three additional queen cabins, all with en-suite bathrooms and stall showers. Each stateroom also has a 32″ smart TV and wireless charging pads on the bedside tables. The salon features a backlit marble bar with a pop-up TV, and all end tables have wireless charging pads.
The aft deck lounge and alfresco dining area are perfect for relaxing and entertaining guests, and the spacious flybridge offers 360-degree views and sun pads. Relentless is the perfect yacht for those who want to experience the best that the Caribbean has to offer. She is equipped with all the latest amenities and toys, including a 15′ RIB with a 90hp engine, kneeboard, a sub wing, sea bobs, a Crusader SUP for 6, kayaks, a 4-person floating dock with chairs, an underwater camera and video, and fishing gear. Experience the best of the Caribbean and in addition to an experienced crew, a 3rd crew member will offer massages aboard the Epic catamaran RELENTLESS.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN LISA (ROTATIONAL)
Captain Lisa grew up sailing in Nova Scotia Canada where she fell in love with the sea. Her years on the water prepared her for an exciting career in yachting and her true love for her work is apparent to anyone onboard. Lisa is one half of Team Ocean Grown, a pairs ocean rowing team competing in the 2023 Talisker Atlantic Challenge, a 3,000nm ocean row raising funds for a maritime education scholarship for former foster youth. There are few things she loves more than sharing her enthusiasm for the sea, both above it and below with others through sailing, diving, educating, learning, and experiencing.
Lisa will be on board: September 1, 2023 – November 31, 2023, & March 1, 2024 – May 31, 2024
CAPTAIN DAN (ROTATIONAL)
Captain Dan’s passion for the water started at an early age along the coast of Delaware. He truly developed his skills after moving to Wrightsville Beach, North Carolina, where he learned to read the wind and the water for both surfing and sailing. He obtained his Captain’s license in North Carolina in 2008 and quickly began guiding on the water and sharing his love of nature and the sea. After sailing from North Carolina to the Bahamas on his boat, he found his way to the Virgin Islands. He now has over 8 years of experience sailing the US and British Virgin Islands on myriad boats. Dan focuses on curating a custom itinerary based on his knowledge of the local waters and the guest’s requests. Most importantly, he wants everyone to feel safe, relaxed, and at home while on vacation.
Dan will be on board: December 1, 2023 – February 29, 2024 & June 1, 2024 – August 31, 2024.
CHEF JADE
Born and raised nestled between the mountains and the sea on Canada’s West Coast, Jade found a love for all things ocean at an early age. Her hometown of Vancouver is known for its multinational cuisine and spectacular seafood fresh from the Pacific Ocean. There she honed her culinary talents while working in some of the most exclusive resorts the area has to offer. As a Chef, Divemaster, and Captain, Jade has worn many hats over a decade of working on yachts, traveling the Caribbean, Eastern Mediterranean, and New England. Every new destination she has gathered fresh flavors and new recipes to add to her ever-evolving menus. A true mermaid, when not in the galley or on watch you can find her leading the snorkel trip in one of her many colorful tails!
STEWARDESS JULIANNA
Julianna’s passion for adventure began when she moved to San Francisco to pursue her career in ballet and fell in love with the Bay Area and all it had to offer. After retiring from her career as a ballet dancer, it was time to eat and drink some of the world’s best food and wine! She enthusiastically entered the world of hospitality, gaining experience in all areas of service, from craft bartending in posh lounges and Michelin dining rooms to obtaining a sommelier certification and entering restaurant management and wedding coordinating. Expanding on her ability to deliver a memorable guest experience, she decided to pursue the study of massage therapy – where she has undoubtedly found her life’s work, helping clients escape, unwind, and relax. This unique combination of skills has led Julianna to find her newest adventure aboard Relentless, allowing her to pursue her mission of creating a first-class relaxation experience at sea.
The crew aboard Relentless is excited to welcome guests aboard for another exciting season in the clear blue waters of the Virgin Islands! From visiting the famous beaches and beach bars to exploring the secret spots that only locals know about, the team is here to cater to guests’ every need providing them with a relaxing vacation, and a lifetime of memories.
Cuisine
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BREAKFAST
- Shakshuka Skillet; North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta
- Classic Eggs Benedict; Canadian Bacon, Boat-made Herbed Biscuits, Lemon Hollandaise
- West Coast Salmon Hash; Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado
- Grilled Grapefruit; Honey & Grand Marnier, Toasted Coconut, Bacon Chips
- Belgian Waffles; Vanilla Chantilly Whip, Warm Summer Berry Compote
- Pain Perdue: Boat-made Brioche French Toast, Nutmeg & Passion Fruit Syrup
- Dutch Babies; German Style Pancakes with Lemon Mascarpone, Fresh Blueberries
- Full American Breakfast; Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato
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LUNCH
- Braised Beef Short Rib Sandwich; Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough
- Thai Grilled Chicken Skewers; Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay
- Bison Beef Sliders; boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes
- Cochinita Pibil; Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn
- House Specialty Sushi Platter; Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rollswith Lotus Root Chips, Wakame Salad & Steamed Edamame
- Polenta Crusted Chicken Breast; Fennel Pollen, Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp
- Fusion Tuna Niçoise; Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam
- Mango Prosciutto Flatbread; Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette
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APPETIZERS
- Phyllo Baked Brie; Boat-made Crusty Baguette, Onion Confiture
- Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip
- Italian Charcuterie and Olive Board; Boat-made Rosemary Focaccia
- Fresh Catch Ceviche; Avocado and Roasted Salsa Roja
- Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers
- House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas
- Chevre and Grapes; Rolled in Pistachios and Gold Foil with Pomegranate Molasses
- Rainbow Salad Rolls; Rice Wraps, Edible Flowers, Cashew Nuoc Nam
- Foie Gras; Pear pearls, Thyme Phyllo Pillows
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STARTERS
- Caribbean Spiney Lobster Carpaccio; Lemon Dill Infused Olive Oil, Pickled Shallots, Hawaiian Black Salt
- Avocado Cucumber Vichyssoise; Parmesan Tuille, Herb oil
- Californian Vera Cruz; With Lime Poached Shrimp, Creme Fraiche
- Watermelon Feta Salad; Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette
- Tuna à la Tahïtienne; Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar
- Caribbean Cracked Conch Chowder; Smoked Tomatoes, Sweet Corn Bisque, Dill Foam
- Islands Curried Pumpkin Soup: Garam Masala Spiced with Coconut Cream & Papadum
- Melon Caprese Ensalata Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls
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DINNER
- Jamaican Jerk Pork Tenderloin Medallions;Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus
- Five Spice Duck Magret; Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy
- Dukka Crusted Rack of Lamb; Cauliflower Mash, Labneh, Pomegranate Molasses, Cilantro Mint Espuma
- Prosciutto Wrapped Sous-vide Chicken Breast; Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles
- Hemp Heart Crusted Mahi Mahi; Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille.
- Sousvide Angus Beef Fillet Minion; Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps
- Sous-Vide Butter Poached Lobster Tail, Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam
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DESSERT
- Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel
- Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse
- Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf
- Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans
- Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip
- Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks
- Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream
