RELENTLESS 60

2020 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 60 ft.

Builder: Sunreef Yachts

Year: 2020

Terms: Inclusive

Beam: 33.5 ft.

Draft: 5.75 ft.

From $48,000 to $54,000 per week

See Price Details for premium holiday rates

Description

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.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Water safe
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Yes
  • Kosher: No
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: NO SMOKING

Water Sports

  • Dinghy: 15ft
  • Dinghy Horsepower: 90
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    1x seabob
    1x wakeboard
    1x kneeboard
    1 pair of water skiis
    3x fishing rods (trolling rods)
    Snorkeling gear (masks, fins)
    2x SUPs
    8x noodles
    1x big inflatable swimming platform

    All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Legal for BVI charters. Please use West End, Tortola for Ports
  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: WE
  • Other Pickups: Nanny Cay, YHG or SXM
  • Turnaround: 72 hours - Inquire for less Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
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
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

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 pressureβ€”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.

Menu

Sample Menu

From Viera’s GalleyBREAKFASTBreakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, whiteyogurt, selection of coffee or tea, & juice of your choice.β€Ί CHEF’S CHOICE EGGS BENEDICTTraditional with canadian bacon or sliced ham or Florentine with sautΓ©ed layer of spinach, servedon toasted english muffin & hollandaise sauceβ€Ί SMOKED SALMON BAGELSliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber,capers, chopped red onion, dill & lemon wedgesβ€Ί SHAKSUKAGently 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 breadβ€Ί CINNAMON FRENCH TOASTServed with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruitβ€Ί AVOCADO TOAST WITH EGGToasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts servedwith freshly sliced papaya, mint & iceberg saladβ€Ί FLUFFY OMELETTEFilled with feta cheese, sun dried tomatoes & basil (optional with sautΓ©ed mushrooms or ham),served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts saladβ€Ί BANANA PROTEIN HOMEMADE PANCAKESSmall pancakes served with blueberries, greek yougurt, bacon & drizzled with honeyLUNCHβ€Ί HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPSFresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconutrice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds& pickled gingerβ€Ί BALSAMIC GRILLED CHICKEN SALADA fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese andpecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemaryfocacciaβ€Ί BEEF BAHN MICrispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander,Sriracha mayo & hoisin-based sauceβ€Ί DECONSTRUCTED SALAD NICOISESesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherrytomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquetteβ€Ί THAI NOODLE SALAD WITH GRILLED CHICKENGrilled 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 & freshmango & garnished with cilantro, mint & peanutsβ€Ί TURKEY WRAP WITH SALADWhole-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 saladtopped with basil and toasted pine nutsβ€Ί SWEET & STICKY BBQ PORK RIBSSlow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Servedwith cold potatoe salad & grilled corn on the cob with butterAPPETIZERSβ€Ί VEGETABLE CRUDITΓ‰S WITH HUMMUSCreamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas,sautΓ©ed mushrooms & warm pita breadβ€Ί TUNA CARPACCIOServed with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings &white baguetteβ€Ί SUMMER CHARCUTERIE BOARDVarious types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites likepickles, onions, figs, dates, various dips and served with crackers and toasted breadβ€Ί BAKED CAMEMBERDChoise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweetversion topped with walnuts, craisins & honeyβ€Ί CEVICHEChopped 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 toastβ€Ί FRENCH SAVOURY TARTQuiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper.Italian sausage with cherry tomatoes, basil & cheddar cheeseβ€Ί PULLED PORK CREAM CHEESE SPREADWarm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles &assorted crackersDINNER β–·STARTERSβ€Ί CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons,topped with cream, sesame oil & b/w sesame seedsβ€Ί ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes,garlic, shallots, parmesan cheese, fresh basil & olive oilβ€Ί BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamicreduction & dijon mustardβ€Ί CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixedmango salsa in fresh cucumber wrap, with spicy mayoβ€Ί WATER MELON β€˜PIZZAβ€˜ water melon salad with feta or goat cheese, avocado, black olives,rocket, basil, black pepper, sprinled with olive oilβ€Ί VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut &sweet chilli dipping sauceβ€Ί GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato,onion, pepper & cucumber, served with croutons & fresh herbs.β€Ί TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamyavosado salsa, topped with cillantro, red onion & gherkins β–·MAINSβ€Ί CHILI LIME MAHI MAHICauliflower-potato mash with parsley, sauteΓ©d vegetables & peruvian sauce. Greek saladwith feta cheese & black olives a sideβ€Ί PORK TENDERLOINPan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkledwith parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing asideβ€Ί CREAMY PRAWN LINGUINEMixture of baby spinach, carrot, zucchini & bacon together with white wine creamy saucewith lemon zest, fresh parsley, sprinkled with grated parmesan cheeseβ€Ί THAI RED COCONUT CURRYChicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad withpineaple and roasted peanutsβ€Ί HERB-CRUSTED SNAPPERPan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green saladwith radish, cucumber & toasted almonds a sideβ€Ί FILLET MIGNON WITH CARAMELIZED ONIONSweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy filletmignon, with date dip. Garden salad with avocado & italian dressing a sideβ€Ί CHICKEN & VEGETABLE SKEWERSJuicy chicken skewers paired with sweet pineapple chunks, red onion, red & greenpeppers, served with a moroccan couscous salad & mango chutneyDESSERTβ€Ί LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzledwith dates syrupβ€Ί MARGARITA CHEESCAKE MOUSE, buttery crackers, lime juice & zest, vanilla, salt,tequilla, hand whipped cream,β€Ί DARK CHOCOLATE FONDANT, with mango sorbet & fresh mintβ€Ί COFFEE CREME BRULEE, passion fruit coulis, raspberries & coffee beansβ€Ί COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberriesβ€Ί KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped creamβ€Ί DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summerberriesβ€Ί STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt(Updated September 2025)

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Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
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Children
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