Ed Hamilton & Co.

RELENTLESS 60

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

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

Berth dimensions:
Master cabin berth is 68’ wide
Other cabin berths are 62’ wide

Sample Menu

Breakfast Plates

Soufflé Pancakes
Fluffy pancakes served with berry compote, crisp bacon and fresh fruit

Huevos Rancheros
Two fried eggs served with black beans, pico de gallo and queso fresco crumbles on top of
warm corn tortillas

Breakfast Gnocchi
Two poached eggs served on top of crispy potato gnocchi, bacon lardons, spinach, cherry
tomatoes drizzled with classic lemon hollandaise sauce

Brioche French Toast
Vanilla custard dipped brioche served with whipped strawberry butter and warm maple syrup,
side of sausage and fresh fruit

Bagel Board
House made mini bagels served with an assortment of toppings, fresh fruit and yogurt

Herbed Scramble
Soft Scrambled eggs mixed with fresh herbs and goat cheese served with toast and crispy
bacon

Turkish Eggs
Two poached eggs over garlic yogurt, drizzled with warm Aleppo butter and dill, served with
homemade crusty bread

Lunch Plates

Poke Tostada
Fresh seasoned tuna, avocado, scallions and kimchi over a crispy wonton topped with a spicy
aioli, sesame seeds served with pickled cucumber salad

Pork Burger
Pork burger with grilled peaches, bacon, blue cheese, on a home made brioche bun served
with hand cut duck fat fries

Maryland Crab Cakes
Two golden crab cakes topped with lemon caper aioli served with a local greens salad

Shrimp and Orzo Salad
Roasted shrimp with orzo pasta, feta cheese and cucumbers dressed with a fresh lemon dill
vinaigrette, served over a bed of greens

Lamb Gyro
Ground lamb meatballs served with sautéed onions, red peppers, drizzled with tzatziki on a
home made naan bread served with quinoa tabbouleh

Halibut Niçoise
Fresh halibut pan fried served with baby potatoes, heirloom tomato, green beans and olive
tapenade, dressed with a shallot vinaigrette over a bed of greens

Pork Belly Bao Buns
Crispy braised pork belly served on a home made steamed bao buns with pickled slaw and
hoisin sauce

Starter Plates

Spinach Salad
Poached egg on top of a bed of spinach, shallots, crusty bread croutons and dressed with a
warm bacon vinaigrette

Arancini
Crispy saffron rice ball stuffed with sautéed vegetables and fresh mozzarella served with slow
roasted marinara

Burrata Salad
Burrata cheese and stone fruit served over local greens and drizzled with blueberry balsamic
vinaigrette

Roasted Beet Salad
Roasted red & golden beets, mixed baby greens, served with house made whipped labneh and
hazelnut dust

Grilled Pancetta Shrimp
Jumbo shrimp wrapped in pancetta and grilled served with roasted red pepper romesco sauce

Sesame Crusted Tuna
Pan seared sesame crusted tuna served with soy dipping sauce and seaweed salad

Heirloom Tomato Gazpacho
Spanish tomato soup served cold and topped with crab salad

Main Plates

 Sea Scallops
Grilled sea scallops served over apple smoked cauliflower puree and bacon brussels sprouts

Beef Tenderloin
 served with fondant potato, charred broccolini and port wine reduction

Herbed Wahoo
Pan seared wahoo over coconut rice served with garlic green beans and white wine beurre
blanc sauce

Lobster Crepe
Chive crepe stuffed with lobster and mascarpone cheese, carrot ginger sauce topped with
pea shoot salad

Braised Short Ribs
Garlic braised short ribs over creamy asiago polenta, red wine sauce served with roasted
thyme carrots and parsnip crisps

Duck Breast
Crispy duck breast over wild mushroom risotto, braised bok choy served with a blackberry jus

Wild Caught Salmon
Pan fried salmon filet over potato Rösti served with sauce Vierge

Dessert Plates

Chocolate Mousse
 served with vanilla whipped cream

Strawberry Pavlova
Toasted meringue drizzled with fresh strawberries, white balsamic and vanilla

Salted Caramel and Chocolate Tart
served with vanilla bean gelato

Red Wine Poached Pears
Whipped mascarpone and ginger cookie crumbles

Assorted Cannolis
Handmade Cannoli shells filled with sweet ricotta cream, orange zest and dark
chocolate bits

Lemon Curd Tart
with passionfruit whipped cream

Plum and Honey Galette
Rustic style pie with plums and honey

Additional Rate Information

MINIMUM NIGHTS: 6
*****No smoking whatsoever allowed on board. Included in contract special conditions.

MASSAGE: The masseuse on board is a Licensed Massage Therapist 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 the masseuse.

2022/2023 CHRISTMAS/NEW YEARS:
7 night minimum. USVI ONLY AT THIS TIME.
CHRISTMAS: 1-8 guests @ $65,000
NEW YEARS: 1-8 guests @ $70,000

 

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (US)

Winter Area: Caribbean Leewards, Caribbean Virgin Islands (US)

Location Details: ****Inquire for availability in GRENADINES for summer season please****

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
Summer 2023 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000

Additional Rate Information

MINIMUM NIGHTS: 6
*****No smoking whatsoever allowed on board. Included in contract special conditions.

MASSAGE: The masseuse on board is a Licensed Massage Therapist 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 the masseuse.

2022/2023 CHRISTMAS/NEW YEARS:
7 night minimum. USVI ONLY AT THIS TIME.
CHRISTMAS: 1-8 guests @ $65,000
NEW YEARS: 1-8 guests @ $70,000

 

Location Details

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (US)

Winter Area: Caribbean Leewards, Caribbean Virgin Islands (US)

Location Details: ****Inquire for availability in GRENADINES for summer season please****

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 personal boat, he found his way to the Virgin Islands. He now has over 8 years 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 guests requests. Most importantly, he wants everyone to feel safe, relaxed and at home while on vacation.

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 Julianna Leskie
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 personal 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.

****ALL CREW HAVE BEEN FULLY VACCINATED FOR COVID-19*****

Title Name Nation Born Languages
Captain Dan Shivone USA 1975 English, Spanish
Crew Tanya Rosenberg USA
Relentless Crewed Catamaran Charter Captain Dan Shivone

Captain

Dan
Relentless Crewed Catamaran Charter Chef Tanya Rosenberg

Chef

Tanya

Stewardess

Julianna

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 60 ft
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8Kts
Guest Smoke NO SMOKING
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 15ft
Dinghy Hp 90
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak 2
2 Man Kayak No
Float Mats Yes
Fishing Gear Yes

Other Specs

Beam 33.5
Draft 5.75
King 1
Queen 3
Pref Pickup YHG
Other Pickup SXM
Turn Around 48 preferred
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2 x 150hp Volvo Penta2 x Onan 19.5 Kw
Inverter Yes
Voltages 120v/240v
Water Capacity 220g
Dinghy Pax 8
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Fish Permit USVI ONLY AT THIS TIME
Swim Platform Yes
Boarding Ladder Yes
Fish Gear Type Trolling
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other reef safe/eco-friendly sun screens, toiletries and cleaning products
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Rita is a licensed masseuse. She offers the following services to guests:

-Each guest 18 years of age or older is offered 3.28 ft 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 Rita.

Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge N/A
Other Toys Crusader (6 person SUP)
4 person floating dock with chairs
8 underwater lights
Various floats & noodles
Seabob X 2
Wakeboard
Subwing
Tube

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

Berth dimensions:
Master cabin berth is 68’ wide
Other cabin berths are 62’ wide

Breakfast Plates

Soufflé Pancakes
Fluffy pancakes served with berry compote, crisp bacon and fresh fruit

Huevos Rancheros
Two fried eggs served with black beans, pico de gallo and queso fresco crumbles on top of
warm corn tortillas

Breakfast Gnocchi
Two poached eggs served on top of crispy potato gnocchi, bacon lardons, spinach, cherry
tomatoes drizzled with classic lemon hollandaise sauce

Brioche French Toast
Vanilla custard dipped brioche served with whipped strawberry butter and warm maple syrup,
side of sausage and fresh fruit

Bagel Board
House made mini bagels served with an assortment of toppings, fresh fruit and yogurt

Herbed Scramble
Soft Scrambled eggs mixed with fresh herbs and goat cheese served with toast and crispy
bacon

Turkish Eggs
Two poached eggs over garlic yogurt, drizzled with warm Aleppo butter and dill, served with
homemade crusty bread

Lunch Plates

Poke Tostada
Fresh seasoned tuna, avocado, scallions and kimchi over a crispy wonton topped with a spicy
aioli, sesame seeds served with pickled cucumber salad

Pork Burger
Pork burger with grilled peaches, bacon, blue cheese, on a home made brioche bun served
with hand cut duck fat fries

Maryland Crab Cakes
Two golden crab cakes topped with lemon caper aioli served with a local greens salad

Shrimp and Orzo Salad
Roasted shrimp with orzo pasta, feta cheese and cucumbers dressed with a fresh lemon dill
vinaigrette, served over a bed of greens

Lamb Gyro
Ground lamb meatballs served with sautéed onions, red peppers, drizzled with tzatziki on a
home made naan bread served with quinoa tabbouleh

Halibut Niçoise
Fresh halibut pan fried served with baby potatoes, heirloom tomato, green beans and olive
tapenade, dressed with a shallot vinaigrette over a bed of greens

Pork Belly Bao Buns
Crispy braised pork belly served on a home made steamed bao buns with pickled slaw and
hoisin sauce

Starter Plates

Spinach Salad
Poached egg on top of a bed of spinach, shallots, crusty bread croutons and dressed with a
warm bacon vinaigrette

Arancini
Crispy saffron rice ball stuffed with sautéed vegetables and fresh mozzarella served with slow
roasted marinara

Burrata Salad
Burrata cheese and stone fruit served over local greens and drizzled with blueberry balsamic
vinaigrette

Roasted Beet Salad
Roasted red & golden beets, mixed baby greens, served with house made whipped labneh and
hazelnut dust

Grilled Pancetta Shrimp
Jumbo shrimp wrapped in pancetta and grilled served with roasted red pepper romesco sauce

Sesame Crusted Tuna
Pan seared sesame crusted tuna served with soy dipping sauce and seaweed salad

Heirloom Tomato Gazpacho
Spanish tomato soup served cold and topped with crab salad

Main Plates

 Sea Scallops
Grilled sea scallops served over apple smoked cauliflower puree and bacon brussels sprouts

Beef Tenderloin
 served with fondant potato, charred broccolini and port wine reduction

Herbed Wahoo
Pan seared wahoo over coconut rice served with garlic green beans and white wine beurre
blanc sauce

Lobster Crepe
Chive crepe stuffed with lobster and mascarpone cheese, carrot ginger sauce topped with
pea shoot salad

Braised Short Ribs
Garlic braised short ribs over creamy asiago polenta, red wine sauce served with roasted
thyme carrots and parsnip crisps

Duck Breast
Crispy duck breast over wild mushroom risotto, braised bok choy served with a blackberry jus

Wild Caught Salmon
Pan fried salmon filet over potato Rösti served with sauce Vierge

Dessert Plates

Chocolate Mousse
 served with vanilla whipped cream

Strawberry Pavlova
Toasted meringue drizzled with fresh strawberries, white balsamic and vanilla

Salted Caramel and Chocolate Tart
served with vanilla bean gelato

Red Wine Poached Pears
Whipped mascarpone and ginger cookie crumbles

Assorted Cannolis
Handmade Cannoli shells filled with sweet ricotta cream, orange zest and dark
chocolate bits

Lemon Curd Tart
with passionfruit whipped cream

Plum and Honey Galette
Rustic style pie with plums and honey

Request Info

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.