Luxury catamaran RELENTLESS 60

Availability

Luxury catamaran RELENTLESS 60, built in 2020 is anchored in the Caribbean Leewards, Caribbean Virgin Islands (BVI). It has 4 cabins, can accommodate 8 people.

Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Cruising Areas Caribbean Leewards, Caribbean Virgin Islands (BVI)

Marina BVI

W Base Port BVI

Prefered Pickup WE Nanny Cay, YHG or SXM

Boat Type Luxury catamaran

Flag USA

Shipyard Sunreef Yachts

Boat name RELENTLESS 60

Year 2020

Length 18.00 m (60.00 Ft)

Width 33.5 m

Draft 5.75 m

Engine 2 x 150hp Volvo Penta 2 x Onan 19.5 Kw

Crusing speed 8Kts

Max speed 12Kts

Boat ID 6359

Cabins 4

King(s) 1

Queen(s) 3

Showers 4

Wash Basins 4

Electric Heads 4

DETAILED PRICING VIEW- CLOSE

GENERAL NOTES:
MINIMUM NIGHTS: 6, inquire for less
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.
*****No smoking whatsoever allowed on board. Included in contract special conditions.
*****Full board only, no sleep aboard.
*****Yacht has required special conditions to add to contract, please ask for sample in advance.
***** Travel insurance is strongly recommended! Should client decline to purchase trip insurance, no reschedule or refund will be offered if charter is cancelled by client.
*****TANDEM CHARTERS: Must have yacht approval in advance!

BVI taxes and fees are included in the rate.

2025/26 CHRISTMAS/NEW YEARS:7 night minimum.
CHRISTMAS 2025: 1-8 guests @ $65,000. Must end by Dec 26. BVI Ports
NEW YEARS 2025/26: 1-8 guests @ $70,000. May not start prior to Dec 28.
48 hour turn Firm

CREW INFO VIEW- CLOSE

Derek Carlow

Captain

Born in: 1968
Nation: S African
Speaking Languages: English

Viera Chuda

Chef/Hostess

Born in: 1979
Nation: Slovakia

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.

MENU INFO VIEW- CLOSE

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)

DETAILS VIEW- CLOSE

Location Details: Legal for BVI charters.

Please use West End, Tortola for Ports

Accommodation: 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

Other Toys: 4 person floating dock with chairs

8 underwater lights

Various floats & noodles

Seabob X 2

2 SUPs (SUP can be turned into a 2 person kayak)

Wakeboard

Subwing

Tube

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

Generator: Yes

Inverter: Yes

Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Dinghy: 15ft

Dinghy Pax: 8

Dinghy HP: 90

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: N/A

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: No

BBQ: Yes

Gay Charters: Yes

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: NO SMOKING

Guest Pet: No

Children Allowed: Yes

Min Child Age: Water safe

Adult Water Skis: Yes

Jet Skis: No

Wave Run: No

Knee Board: No

Stand Up Paddle: 2

Wind Surf: No

Gear Snorkel: Yes

Tube: Yes

Scurfer: Yes

Wake Board: Yes

2 Man Kayak: 1

Sea Bob: Yes

Sea Scooter: No

Fish Permit: BVI - 749487 Exp 13 Dec 24

Fishing Gear: Yes

Fishing Gear Type: Trolling

Num Fish Rods: 2

Float Mats: Yes

Swim Platform: Yes

Boarding Ladder: Yes

Scuba Onboard: Yacht offers Rendezvous Diving only

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

Compressor: Not Onboard

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

Motor yacht for maximum comfort, excellent stability, and fast transfers.
Sailing yacht for an authentic, quiet experience rooted in traditional navigation.
Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

access to the entire global fleet
full transparency on costs
contractual and logistical support
personalised management of preferences and unexpected situations
high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

LUXURY CATAMARAN | RELENTLESS 60