S/V Relentless | Sunreef 60’

 

4 Ensuite Cabins

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.

Lounging Areas

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.

Pricing

Click here for pricing and availability.

Pricing is based on the time of year and how many guests will be on aboard. Contact us for more information regarding price structure and seasonal specials.

 

Crew

Meet the Crew: Captain Riley & Chef Tanya

Captain Riley

Captain Riley was born and raised in Nova Scotia, Canada, and grew up surrounded by the Atlantic ocean. At the start of his career, Riley worked on large motor yachts with high end clients from around the world, ranging from celebrities to business leaders and entrepreneurs. His sense of adventure also took him across the Atlantic Ocean on a 200ft modern sailing yacht, and saw him completing the 2017 Rolex Fastnet race onboard a high performance Whitbread sailing yacht. Joining the charter industry for the past five years, Captain Riley has inside knowledge of sailing places such as the Balearic Islands, navigating the Mediterranean seas, and of course island hopping in the beautiful Caribbean waters. Riley tailors each charter to the needs of the clients, ensuring a safe voyage, while the guests relax and enjoy their vacation.

Chef Tanya

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 TBA

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*****

 Check Availability
 

Menu

 

Breakfast

  • Potato Gnocchi Bowl // sautéed spinach, bacon, two poached eggs and hollandaise sauce’
  • Brioche french toast // served with fruit and bacon
  • Fruit & Yogurt// fresh mixed fruit, yogurt and house made granola
  • Breakfast burritos // served with Pico de Gallo, guacamole and home fries
  • Herbed scrambled eggs // with goat cheese and bacon served with fresh baked muffins
  • Smoked Salmon Eggs Benedict // served over a warm biscuit and home fries
  • Baked eggs with prosciutto and tomato // served with toast and fruit

Lunch

  • Lamb Meatballs // sautéed onions, peppers and feta cheese served with tzatziki sauce wrapped in naan bread
  • Poke Bowl // seasoned fresh tuna served over sushi rice topped with avocado, red pepper, scallions and seaweed flakes
  • Turkish Eggs // Garlic yogurt topped with two poached eggs and dill drizzled with warm Aleppo butter served with homemade crusty bread and side salad
  • Shrimp and orzo salad // with dill and feta, served over a bed of greens
  • Pork Burger // with grilled peach, bacon, blue cheese and served with seasoned steak fries
  • Salmon tower // smoked salmon, arugula, fresh mango, avocado topped with balsamic caviar Warm lentil and smoked pork belly salad

Dinner

Appetizers

  • Burrata salad // with stone fruit and blueberry balsamic vinaigrette
  • Goat cheese stuffed crab cakes // served with lemon caper aioli
  • Seared sea scallops // served on crispy wontons, arugula and topped with house made kimchi
  • Lobster Corn Croquettes // fresh local lobster, roasted corn served with tarragon lemon aioli
  • Caprese salad // fresh tomatoes, mozzarella, basil with a balsamic glaze
  • Grilled shrimp with romesco sauce
    White bean and escarole soup topped with fresh grated parmesan

 Dinners

  • Olive oil Poached Halibut // served over wilted spinach and cauliflower puree
  • Wild Mushroom Raviolis // handmade raviolis filled with mixed wild mushrooms, ricotta cheese serve in a parmesan cream sauce
  • Roasted Chicken provencal // served with braised potatoes and sumac zucchini
  • Honey dijon pork tenderloin // served with caramelized onion, apple risotto and asparagus
  • Surf and Turf // Grilled scallops and Sirloin served with mushroom sauce, green beans and crisp fingerling potatoes
  • Crispy skin salmon // served with herbed couscous and zucchini
  • Duck breast // with cherry sauce, broccoli and mashed potatoes
 
 

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Working with Will, Andrew Holland and Andrew Hodgdon to sell my Balance 442 was such a pleasure. No one knows multihulls as well as Andrew Hodgdon, especially performance cats like a Balance. As Technical Director of Balance for many years, Andrew knows all of the nuances of that type of boat, as well as the other brands in the category. If you want to sell or buy a catamaran, look no further than Andrew Hodgdon!

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