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 primary 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:
Owner’s cabin berth is 68’ wide
Other cabin berths are 62’ wide

Sample Menu

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

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

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

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 Rolls with 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

HORS D’OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 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

DINNER

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

MAIN COURSE

 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

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 Moussemud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 6

*****No smoking whatsoever allowed on board.

2023/2024 CHRISTMAS/NEW YEARS:7 night minimum.
CHRISTMAS 2023: 1-8 guests @ $65,000. Must end by Dec 26.
NEW YEARS 23/24: 1-8 guests @ $70,000. May not start prior to Dec 28.

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.

Additional Rate Information

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

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

Location Details: Legal for BVI charters.

Please use West End, Tortola for Ports

 

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
Winter 2024 to 2025 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
Summer 2025 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 6

*****No smoking whatsoever allowed on board.

2023/2024 CHRISTMAS/NEW YEARS:7 night minimum.
CHRISTMAS 2023: 1-8 guests @ $65,000. Must end by Dec 26.
NEW YEARS 23/24: 1-8 guests @ $70,000. May not start prior to Dec 28.

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.

Location Details

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

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

Location Details: Legal for BVI charters.

Please use West End, Tortola for Ports

 

Captain Dan Shivone (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 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.

Captain Lisa Roland
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.

Chef Jade Konst
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 it’s 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!

Stew / Masseuse 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.

Captain Lisa will be onboard
• September 1, 2023 – November 31, 2023
• March 1, 2024 – May 31, 2024
Captain Dan will be onboard
• December 1, 2023 – February 29, 2024
• June 1, 2024 – August 31, 2024

Title Name Nation Born Languages
Captain Dan Shivone/Lisa Roland USA 1975 English
Crew Jade Konst Canadian

Captain

Lisa

Chef

Jade Knost

Stewardess

Julianna

Captain (rotational)

Dan

Accomodation

Electric Heads 4

Amenities

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
2 Man Kayak 1
Float Mats Yes
Fishing Gear Yes

Other Specs

Beam 33.5
Draft 5.75
King 1
Queen 3
Pref Pickup WE
Other Pickup Nanny Cay, YHG or 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 Julianna 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 her.

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 primary 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:
Owner’s cabin berth is 68’ wide
Other cabin berths are 62’ wide

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

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

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

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 Rolls with 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

HORS D’OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 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

DINNER

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

MAIN COURSE

 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

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 Moussemud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!

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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.