RELENTLESS 60, un Sailing Catamaran de 60 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 60FT

RELENTLESS 60

Yate privado con tripulación

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Plano y distribución de RELENTLESS 60 Plano · RELENTLESS 60

60

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

3

CREW

From

$48,000

Per Week

37 reseñas37 reseñas

The Yacht

'RELENTLESS 60' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación.

RELENTLESS 60 Description and Charter Summary Information

RELENTLESS: A 60' Sunreef Yacht of Pure Luxury

Relentless is a stunning 60' Sunreef catamaran that offers the ultimate in luxury and comfort for up to 8 guests. She features an up-galley layout, an owner's edition layout with a spacious king owner's suite, and three additional queen cabins, all with en-suite bathrooms and stall showers. Each stateroom also has a 32" smart TV and wireless charging pads in the bedside tables.

The salon features a backlit marble bar with a pop-up TV, and all end tables have wireless charging pads. The aft deck lounge and alfresco dining area are perfect for relaxing and entertaining guests, and the spacious flybridge offers 360-degree views and sun pads.

Relentless is the perfect yacht for those who want to experience the best that the Caribbean has to offer. She is equipped with all the latest amenities and toys, including a 15' RIB with 90hp engine, kneeboard, a subwing, seabobs, a Crusader SUP for 6, kayaks, a 4-person floating dock with chairs, an underwater camera and video, and fishing gear.

Experience the best of the Caribbean in luxury and style aboard RELENTLESS.

Special Offer

(empty string)

RELENTLESS I is available May 17th - June 9th and June 26th - July 8th, 2026 with a 7-night minimum in the BVI. Inquire for shorter charters.

Especificaciones

At a Glance

Longitud
60 ft
Manga
33 ft
Huéspedes
8
Cabinas
4
Baños
4
Camas king
1
Camas queen
3
Año de construcción
2020

Información del yate

From the Logbook

Our take: RELENTLESS 60

Relentless is a polished Sunreef 60 that feels upscale, comfortable, and very well suited for a special celebration. Her owner’s edition layout, spacious master suite, refined salon, and strong flybridge setup give her a luxury feel without being too large or overwhelming. She is a great option for guests who want a premium catamaran experience with elegant details, good outdoor space, and plenty of activities onboard.

RELENTLESS 60 en video

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para RELENTLESS 60

Explorá RELENTLESS 60

    Temporada 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
    Summer 2026 $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
    Winter 2026 to 2027 $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
    Summer 2027 $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000

    From Viera’s Galley

    BREAKFAST
    Breakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, white
    yogurt, selection of coffee or tea, & juice of your choice.

    › CHEF’S CHOICE EGGS BENEDICT
    Traditional with canadian bacon or sliced ham or Florentine with sautéed layer of spinach, served
    on toasted english muffin & hollandaise sauce
    › SMOKED SALMON BAGEL
    Sliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber,
    capers, chopped red onion, dill & lemon wedges
    › SHAKSUKA
    Gently poached eggs in a delicious chunky tomato & bell pepper sauce with olive oil, onion, &
    garlic, spiced with cumin, paprika & sprinkled with feta. Served with crusty sourdough bread
    › CINNAMON FRENCH TOAST
    Served with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruit
    › AVOCADO TOAST WITH EGG
    Toasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts served
    with freshly sliced papaya, mint & iceberg salad
    › FLUFFY OMELETTE
    Filled with feta cheese, sun dried tomatoes & basil (optional with sautéed mushrooms or ham),
    served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts salad
    › BANANA PROTEIN HOMEMADE PANCAKES
    Small pancakes served with blueberries, greek yougurt, bacon & drizzled with honey

    LUNCH
    › HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPS
    Fresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconut
    rice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds
    & pickled ginger
    › BALSAMIC GRILLED CHICKEN SALAD
    A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese and
    pecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemary
    focaccia
    › BEEF BAHN MI
    Crispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander,
    Sriracha mayo & hoisin-based sauce
    › DECONSTRUCTED SALAD NICOISE
    Sesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherry
    tomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquette
    › THAI NOODLE SALAD WITH GRILLED CHICKEN
    Grilled chicken quickly marinated in sweet & savory teriyaki sauce served over rice noodle salad,
    started with a bed of fresh greens, a sesame vinager, shallots, red bell pepper, cucumber & fresh
    mango & garnished with cilantro, mint & peanuts
    › TURKEY WRAP WITH SALAD
    Whole-grain tortillas filled with grilled turkey strips, diced red pepper, shredded lettuce,
    guacamole, grilled onions, cheese & with soure cream sauce. Served with tomato - beet root salad
    topped with basil and toasted pine nuts
    › SWEET & STICKY BBQ PORK RIBS
    Slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Served
    with cold potatoe salad & grilled corn on the cob with butter

    APPETIZERS
    › VEGETABLE CRUDITÉS WITH HUMMUS
    Creamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas,
    sautéed mushrooms & warm pita bread
    › TUNA CARPACCIO
    Served with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings &
    white baguette
    › SUMMER CHARCUTERIE BOARD
    Various types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites like
    pickles, onions, figs, dates, various dips and served with crackers and toasted bread
    › BAKED CAMEMBERD
    Choise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweet
    version topped with walnuts, craisins & honey
    › CEVICHE
    Chopped small pieces of fresh raw fish or conch marinated in lime juice with red onions,
    tomatoes, cucumber, avocado, cilantro & spices served with crackers or brown bread toast
    › FRENCH SAVOURY TART
    Quiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper.
    Italian sausage with cherry tomatoes, basil & cheddar cheese
    › PULLED PORK CREAM CHEESE SPREAD
    Warm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles &
    assorted crackers

    DINNER
    ▷STARTERS
    › CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons,
    topped with cream, sesame oil & b/w sesame seeds
    › ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes,
    garlic, shallots, parmesan cheese, fresh basil & olive oil
    › BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamic
    reduction & dijon mustard
    › CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixed
    mango salsa in fresh cucumber wrap, with spicy mayo
    › WATER MELON ‘PIZZA‘ water melon salad with feta or goat cheese, avocado, black olives,
    rocket, basil, black pepper, sprinled with olive oil
    › VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut &
    sweet chilli dipping sauce
    › GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato,
    onion, pepper & cucumber, served with croutons & fresh herbs.
    › TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamy
    avosado salsa, topped with cillantro, red onion & gherkins

    ▷MAINS
    › CHILI LIME MAHI MAHI
    Cauliflower-potato mash with parsley, sauteéd vegetables & peruvian sauce. Greek salad
    with feta cheese & black olives a side
    › PORK TENDERLOIN
    Pan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkled
    with parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing a
    side
    › CREAMY PRAWN LINGUINE
    Mixture of baby spinach, carrot, zucchini & bacon together with white wine creamy sauce
    with lemon zest, fresh parsley, sprinkled with grated parmesan cheese
    › THAI RED COCONUT CURRY
    Chicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad with
    pineaple and roasted peanuts
    › HERB-CRUSTED SNAPPER
    Pan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green salad
    with radish, cucumber & toasted almonds a side
    › FILLET MIGNON WITH CARAMELIZED ONION
    Sweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy fillet
    mignon, with date dip. Garden salad with avocado & italian dressing a side
    › CHICKEN & VEGETABLE SKEWERS
    Juicy chicken skewers paired with sweet pineapple chunks, red onion, red & green
    peppers, served with a moroccan couscous salad & mango chutney

    DESSERT
    › LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzled
    with dates syrup
    › MARGARITA CHEESCAKE MOUSE, buttery crackers, lime juice & zest, vanilla, salt,
    tequilla, hand whipped cream,
    › DARK CHOCOLATE FONDANT, with mango sorbet & fresh mint
    › COFFEE CREME BRULEE, passion fruit coulis, raspberries & coffee beans
    › COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberries
    › KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped cream
    › DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summer
    berries
    › STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt
    (Updated September 2025)

  • TENDER: 15ft, 90 HP engine, with room for 8
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Seabob
  • Fishing Gear
  • Underwater camera/video
  • Seabob

Captain Derek Carlow

Captain

Derek Carlow

Chef /1st Mate Viera Chuda

Chef /1st Mate

Viera Chuda

Stewardess Dunja Bobic

Stewardess

Dunja Bobic

Derek Carlow Captain

With over two decades of maritime experience and a passion for delivering unforgettable journeys, Derek brings both expertise and heart to every charter. As a certified Yacht Master and seasoned Captain, he’s helmed luxury vessels across the globe, including three successful seasons with Trade Winds aboard the Fountaine Pajot 59’, 60’, and 70’.
Before turning his love of sailing into a full-time profession, Derek built a career in the film industry, working behind the camera in fast-paced, high-profile environments. That background sharpened his attention to detail, problem-solving skills, and calm leadership under pressure—qualities that now define his approach at sea.
Whether you're seeking adventure, tranquility, or a bit of both, Derek ensures your time onboard is smooth, safe, and tailored to your preferences. His calm demeanor, professional polish, and genuine enthusiasm for the sea make him a trusted guide for your charter.

Viera Chuda Chef /1st Mate

Viera is an experienced charter crew member who combines her skills as Chef, 1st Mate, and Stewardess to support smooth, enjoyable trips for guests and crew. She holds a Master’s degree in Public
Economics and has a strong background in hospitality, culinary service, and yachting. Viera is confident in the galley, preparing customized menus for up to 10 guests that reflect local flavors and meet dietary needs. She completed the IYT Superyacht Chef Course and most recently worked with TradeWinds, a all-inclusive charter company, aboard Fountaine Pajot 59’, 60’, and 70’ sailing catamarans.
In addition to her culinary work, Viera is skilled in deck operations, guest service, and water sports coordination. She speaks five languages and enjoys creating a friendly, welcoming atmosphere onboard for guests from around the world.

Stewardess Dunja Bobic

Raised along the Adriatic coast, Dunja entered the yachting industry in 2019, blending a strong foundation in hospitality and physiotherapy with a Yoga Teacher certification. Since then, she has worked as a Cook/Stewardess aboard chartered catamarans and motor yachts, building solid experience in guest service and onboard care. Energetic, positive, and highly adaptable, Dunja is now excited to bring her skills and enthusiasm to the Caribbean charter scene.

22-29 May 2026 - L. Family

Thank you from the L. Family.

We had an absolutely INCREDIBLE experience!!!

Derrick, Vera & Dunja are the absolute Best! We felt right at home and so welcomed. The food was top notch, the drinks were incredible and every detail was exquisite. The snorkeling!!!

We are so hopeful to return and travel again with the crew on this beautiful boat.

Thank you! Thank you! Thank you!
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