RELENTLESS 60 Yacht Charter Catamaran
RELENTLESS 60 Yacht Charter Catamaran
Accommodations
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.
Salon has backlit marble bar with pop up TV plus all end tables have wireless charging pads
Aft deck lounge and alfresco dining
Fly-bridge with 360 degree view and sun pads
Yamaha bluetooth JL speakers throughout the yacht
32 bottle wine fridge
Full A/C
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Sara Nelson Chef
Louise Langello Stewardess
Marcus McClain
Captain Marcus has lived on all of the US Virgin Islands: St Croix, St John and St Thomas and has been entertaining island visitors here for the past eight years. On St. Croix he worked in the service industry as well as running various day sail boats as first mate and then as Captain. After delivering a yacht to Portugal he spent the summer of 2014 skippering charter yachts in the Mediterranean. Marcus holds a USCG 100ton Masters License and a STCW95.
Sara Nelson
Chef Sara hails from the farmlands of North Dakota. Although her former years were spent on a landlocked farm, she spent all her summer weekends at her family’s lake cabin in Northern Minnesota and fell completely in love with being on the water. She decided to turn her passion into reality and leave her career in sales to live a life at sea – trading in miles of pounding the pavement for miles of exploring the open ocean.
Sara has traveled all over Europe inspiring her throughout her new life. She has worked as chef and first mate on many different yachts in Greece, Croatia, the Bahamas, and Italy (Sardinia & Corsica). Eventually she made her way to the beautiful crystal blue waters of the Virgin Islands this past winter. She’s so grateful for her travels and experience around Europe, but is truly thrilled to call Relentless and the Virgin Islands her new home.
The summer of summer 2018 Sara took a French, Cuban and Classic American cuisine course at the Institute of Culinary Education in NY City.
She loves cooking almost as much as she loves eating. Her farm roots inspire her made from scratch recipes and her work ethic is demonstrated by her enthusiasm in the galley.
Marcus, Sara & Louise are thrilled to be aboard the beautiful Relentless. They look forward to welcoming guests to the island paradise they have come to call home and showing guests the time of their lives.
Water Entertainment
4 person floating dock with chairs
8 underwater lights
Various floats & noodles
Seabob X 2
Wakeboard
Subwing
Tube
Scuba Diving
Onboard Entertainment
-Each guest is offered 1 massage of their choice during charter.
Extra massages may be arranged at additional cost if time permits. Guests will need to discuss pricing and make arrangements directly with Louise.
-Louise will offer 2 yoga sessions per charter.
Additional yoga sessions may be offered upon request if her schedule permits.
Menu
Cold Pressed Juice
NEON NECTAR
orange, carrot, lemon, turmeric, ginger
EMERALD ELIXIR
apple, orange, spinach, kale, cilantro, jalapeño, lime
TROPIC TONIC
pineapple, kale, spinach, parsley, lemon, aloe, mint
LUSH LOVE
watermelon, ruby red grapefruit, coconut water, lime, basil
Breakfast Plates
BLUEBERRY HOTCAKE STACK
fluffy buttermilk pancakes stuffed with sweet blueberries and cream cheese, topped with hot maple syrup and served with sausage links
FRENCH TOAST
brioche rum bread topped with fruit de jour, whipped honey ricotta, and hot honey butter syrup, served with sausage links
QUICHE & CREPES
lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed berry and nutella crepe
GARDEN BENEDICT
house baked english muffin with avocado, poached eggs, hollandaise, herbs, choice of thick cut bacon or salmon
BASIC B
eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast spuds, toast or biscuit
PIGGY SMALLS
omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, donya sauce and crispy hash browns
CHILAQUILES
tortilla chips, mole verde, pork belly, black beans, topped with pickled red onion, queso fresco, a sunny egg, and cilantro
Simple and Light Selection always available: Cereal, Greek Yogurt Parfait, Overnight Oats, Açaí Bowl`, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast, Bagels and Lox
Salads, Sandwiches, Tacos & Bowls
CRAB & AVOCADO SALAD
lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette
SHRIMP CAESAR SALAD
classic romaine, parmesan, house made croutons, house made caesar dressing
THAI SALAD
sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango, cilantro, mint, and lemongrass, crushed peanuts
CUBANO
slow roasted mojo pork shoulder, crispy prosciutto, gruyere, house made pickle, dijon, aioli
MAHI MAHI TACOS
a pair of locally fresh caught blackened mahi tacos atop house made corn tortillas, island slaw, lime, cilantro
ALOHA SPICY SALMON POKE BOWL
served with edamame, avocado, seaweed, fresh mango, watermelon radish and house pickled red onion atop a bed of soba noodles
MISO GLAZED TUNA BOWL
seared ahi, red quinoa, farro, baby lettuce, island slaw, roasted corn salsa, mango salsa, avocado, toasted macadamias, wontons, citrus miso vinaigrette
Happy Hour Appetizers
SPRING ROLLS
refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger sesame dipping sauces
PORK RIBS
hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped green onion
DRAGONS BLOOD CEVICHE
fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche, dragon fruit, fennel
TUNA POKE TACOS
mini tacos in a crispy wonton shell, island slaw, avocado, sriracha
SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews
CHARCUTERIE
a spread of cured meats and artisanal cheeses with accompaniments
MEZZE BOARD
platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts
BEEF TENDERLOIN CARPACCIO
served with lemon, capers, and peppery arugula
Entrees
BEEF SHORT RIB
chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa, cotija, cilantro, lime
MAHI MAHI
parmesan curry seared locally fresh caught mahi mahi with sautéed spinach, coconut cauliflower purée, pearl onions
LAMB
tandoori seasoned lollipops served with a grilled cauliflower steak, pomegranate and harrisa marinated tomato, lemon
FILET MIGNON
cast iron cooked to perfection topped with herbed compound butter, garlic mash, roasted veggies
CARIBBEAN LOBSTER
prosciutto wrapped asparagus, forbidden rice, lime and cilantro
BRAISED OCTOPUS
squid ink linguini, roasted tomato, gremolada, basil, parmesan
SEARED DIVER SCALLOPS
crispy prosciutto, lemon risotto, garlic and butter braised kale, sun-dried tomato, beurre blanc
Dessert
ORANGE RUM CAKE AND CREME BRÛLÉE
translates to burnt cream, a twist on a classic staple, macadamia nut tuille, orange
BANANAS FOSTER
hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream
COCONUT PANA COTTA
topped with toasted coconut and fresh passion fruit
KEY LIME PIE
the best combination of sweet and tart with macadamia shortbread and white chocolate mousse
HONEY’S CHOCOLATE CAKE
3 layers of decadence served with a scoop of homemade salty caramel ice cream
CHURROS
with a scoop of homemade cinnamon ice cream and melted chocolate dipping sauce of course!
CHEESECAKE
Louise’s specialty - a new flavor every week
House Wine List
Beringer Cabernet Sauvignon, Knights Valley
Ornellaia La Volte, Toscana, Italy
Animal Malbec, Ernesto Catena, Naturall Vineyard, Mendoza
Lyric Pinot Noir, Etude, Santa Barbara
Etude Chardonnay, Grace Benoist Ranch, Cameros
Kendall Jackson Chardonnay Grand Reserve, Napa
Kim Crawford Sauvignon Blanc, Malborough, New Zealand
Santa Cristina Pino Grigio, Italy
Chateau d’ Esclans Whispering Angel Rose, Cotes de Provence, France
Bisol Jeio Prosecco, Italy
Roederer Estate Brut NV Sparkling Wine, Anderson Valley
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Summer 2019 | $39,000 | $41,000 | $43,000 | $45,000 |
| Winter 2019 to 2020 | $39,000 | $41,000 | $43,000 | $45,000 |
| Summer 2020 | $39,000 | $41,000 | $43,000 | $45,000 |
| Winter 2020 to 2021 | $39,000 | $41,000 | $43,000 | $45,000 |
| Summer 2021 | $39,000 | $41,000 | $43,000 | $45,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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