RELENTLESS II 80

RELENTLESS II 80

BUILT/REFITYEAR 2022
YACHTLENGTH 80.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 4
RATESFROM $93,700

Jack Gorman
Captain - DiveMaster
Captain Jack was born and raised in Maryland, sailing the waters of the Chesapeake. He started sailing as a young boy with his father. Jack studied for his Bachelor’s degree at the University of Maryland and served in the US Navy on submarines as a trained officer of the Nuclear Power Program. After leaving the Navy, he worked as a Nuclear Engineering consultant for 14 years, during which time he obtained a Master's degree in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, as well as doing deliveries and passages throughout his years in the corporate world. Finally, he decided to fulfill his lifelong dream of being a sea Captain and left the US, sailing single handed across the Atlantic and completing many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships. He is passionate about being on the water, but even more passionate about sailing. He has spent the past 10 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is a qualified Dive Master. He has a contagious joy for life. If you are looking for a sailing vacation, that is exactly what you will get with Jack as your Captain, and you will see his face light up if asked to teach people how to sail.

Charli Bellamy
Chef
Charli is an outgoing and active chef who loves meeting new people and providing culinary adventures for guests. Raised on a small farm in Georgia, she melds her authentic Southern roots with the culinary knowledge gained from years of travel and cooking in dozens of countries and environments. She grew up cooking traditional food with her grandparents, feeding a large family with food grown in the garden or sourced from the farm.
A woman of many talents, she studied Chemistry at the University of Georgia before moving to NYC to attend design school and manage a specialty coffee shop. She designed a small line of cocktail and party dresses before opening her own vintage clothing business online. After living and working in Seattle for many years, she felt the call to explore more of the world.
Charli began cooking on sail boats 5 years ago, beginning with small private charters in the Mediterranean. She has worked and sailed in Croatia, Montenegro, Mykonos, the Dodecanese, Sicily, Sardinia, Corsica, Bahamas, the San Juan Islands, and the Virgin Islands. While her favorite cuisines are modern, healthy Southern and Italian, she has had extensive experience cooking for specialized diets including gluten free, vegetarian, vegan, keto/paleo, and customized menus. She always goes above and beyond to exceed expectations and put a smile on your face.

Nico Janse van Rensburg
Deck - 2nd Engineer - DiveMaster
Born and raised in the southern tip of Africa, Nico spent many holidays on safari with his family, where his love for the outdoors grew deeper with every trip. Even in these early days, the attraction of the water was strong, and he ended up pursuing that passion as an open water swimmer. After school the oceans started calling, and he soon realized where his true passion laid. He started his journey of yacht training and diving courses. Nico worked for a time on The Sustainable Seas Trust vessel, Boaz. This enabled him to accumulate not only invaluable experience but also notch up some sea miles. Following this, an opportunity opened up for him; working for a fleet of large charter catamarans in the fascinating country of Turkey. After Turkey his time came to explore the Caribbean, and he just can’t seem to stay away. He is now going on 4 years of working throughout the Caribbean and even the Bahamas. The entire time, he has been learning not only yachtsmanship, but also the skills required of the hospitality industry. Nico is now a qualified RYA Offshore Skipper and also an enthusiastic PADI Dive Master. He is enjoying every moment above and below the waves and living his dream in the Caribbean.

Brooke Evans
Stew - Masseuse - Yoga Instructor
Brooke has traveled to over 75 countries as a yachtie, yoga teacher, massage therapist, and volunteer. Although she hails from the land-locked mountain paradise of Utah, she loves to be at sea. Whether it’s diving with sharks or trekking in the Himalayas, she love to be outside and revel at the beauty of nature. She enjoys surfing, sailing, acro yoga, and trying street food from all over the globe. Brooke studied at Utah State University, Université Jean Monnet St. Étienne, and the University of Ghana earning two BA in French and a BSc in Geography. She will eat almost anything (especially if it's made of chocolate!) and can serenade you in French, Spanish, or English. She is the self-proclaimed karaoke champion of the seven seas. After years of travel and crazy adventures, Brooke is now enjoying life working on the 7 seas. One of her favorite activities is making a fool of herself at karaoke and she can serenade you in French, Spanish or English!







Specifications

Type Catamaran
BuilderSunreef Yachts
Year Built2022
Size80.00 Ft
Beam38.5 Feet
Draft6.9 Feet
Guests8

Boat Details

Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Nanny Cay
Other Pick-up: Inquire

Details

Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

300hp x 2 (600hp total) 32kw x 2
Fuel Consumption: -
Cruising Speed: 8 kts
Max Speed: 12 kts US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Sat WiFi
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 8
Minimum Age: -
Generator: Yes
Inverter: -
Voltages: 110V & 220V
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Lots
Guests Smokes: NO SMOKING ALLOWED
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: No

Water Sports

Dinghy size: 16' center console
Dinghy hp: 90hp
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: Yes
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): 2
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: -
Gear Type: -
Rods: -

Scuba Diving Details

Crew License Resort Course Full Course
Instructor N/A N/A
Divers 4 Tanks 12 BCs 8 Regulators - Dive Lights 8
Air Compressor Onboard Wet Suits 8 Weight Sets 8 Dives/wk 3 Night Dives -
General Diving Info
Divers will be required to sign a liability waiver.
Diving Costs information
Yacht provides 3 dives per week with up to four divers per dive. Additional dives may be available on request, subject to negotiation with the Captain.

Breakfast

  • Brioche ginger French toast with passionfruit compote and crispy bacon
  • Fresh southern biscuits and sausage gravy  vegetarian, vegan, and gf versions upon request
  • Crispy Brussels sprout & sharp cheddar quiche with maple sausage links and berry chia cups
  • Overnight oats & chia bowls with fresh coconut, tropical fruit blueberries, blackberries, and crushed macadamia nuts
  • Huevos rancheros served with roasted tomatillo salsa, fresh pico de Gallo, feta, & spicy black beans
  • Prosciutto, gruyere, & egg puff pastry knots served with spiced coffee cake & fresh fruit

 

Lunch

  • Maryland Crab Cake Benedicts with citrus hollandaise and arugula greens
  • Mandarin orange shrimp salad; shaved carrots, arugula & microgreens, gingery parsnip & carrot puree, orange wedges, topped with glazed shrimp
  • Colorful bell pepper and garbanzo salad with fresh burrata, poached eggs, crispy pancetta, and oregano vinaigrette 
  • Leafy kale salad with Parmesan & balsamic vinaigrette, crispy Italian croutons, and spicy grilled flank steak with avocado pepper crema
  • Bibimbap bowls; sweet & spicy beef & mushrooms with pickled watermelon radish, bright purple cabbage, yellow peppers, and kimchi aioli over sticky rice
  • Crispy mahi mahi tacos with roasted chickpeas, quick pickled purple cabbage slaw, shredded carrots, and avocado crema

 

Appetizers

  • Charcuterie and cheese boards with house-made pickles and dips
  • Grapefruit & lime Caribbean ceviche with bright sweet peppers & green apple in a coconut milk base
  • Savory stuffed bella mushrooms served with lemon & artichoke dip
  • Fresh Focaccia flatbreads with prosciutto, mozzarella, & arugula
  • Cheesy garlic knots fresh from the oven with herbed olive oil
  • Southern deviled eggs with chives, paprika, and pickled watermelon radish
  • Bright pickled shrimp tostadas with avocado, tomatoes, & pickled onion

 

Dinners

  • Jerk Spiced Mahi filets with tropical mango curry, coconut rice, and fresh mango salsa
  • Lemony pork piccata, a buttery white wine & caper sauce over angel hair pasta and summer squashes
  • Grilled steaks with crispy potato stacks, lemon & parmesan asparagus and a side of zesty chimichurri
  • Southern shrimp and grits with roasted butternut squash, charred red pepper & tomato salsa, zucchini ribbons, and spicy sprouts
  • Pistachio crusted lamb over mushroom quinoa and crispy broccolini with pistachio, mint, & lemon pesto
  • Lemon & white wine Caribbean lobster tails served with pea & mushroom risotto or leek & butter gnocchi with gremolata
  • Ratatouille, slow cooked tomato & red wine sauce, beautiful summer vegetables, served with sausages or protein of choice

 

Desserts

  • Fresh ginger molasses cake with strawberry compote, candied ginger, and vanilla cream
  • Salted dark chocolate & coconut tart with pomegranate & dragonfruit
  • Tropical pineapple rum cake with a butter rum glaze and toasted coconut
  • Coconut and vanilla bean rice pudding cake with fresh raspberry jam 
  • Rich Nutella cupcakes with toasted meringue frosting and crusted hazelnut
  • Tangy lemon curd and strawberry parfaits with coconut cookie, walnuts, and candied blackberries
2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Summer 2021 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $100,000
Winter 2021 to 2022 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $100,000
Summer 2022 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $100,000
Winter 2022 to 2023 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $100,000
GENERAL NOTES:
MINIMUM NIGHTS: 5
72HR TURN REQUESTED, 48HR MAY BE AVAILABLE ON REQUEST
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
****Full board only, no sleep aboard.
****No smoking whatsoever allowed on board. Included in contract specials conditions.
****Guests must provide proof of COVID-19 vaccination prior to boarding. Included in contract special conditions.


Yacht is BVI based and BVI permits, taxes and fees are paid by yacht.


RELENTLESS AIR:
The Yacht has a jet. Inquire for rates.

2022/2023 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $125,000
NEW YEARS: 1-8 guests @ $125,000

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.

MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.