Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
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
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 |
Captain
Dan
Chef
Tanya
Stewardess
Julianna
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
-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.
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
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.