RELENTLESS 60

$48,000 - $54,000 / per Week

Top Overview Features Crew Rates RELENTLESS 60 CHARTER GUEST REVIEWS
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OVERVIEW

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.

LAYOUT

SPECIFICATIONS

  • Length
    60.00 Ft
    18.00 m
  • Yacht Type Cat
  • Guests 8 maximum
  • Cabins 4
  • Crew 3
  • Summer Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Winter Caribbean Leewards, Caribbean Virgin Islands (BVI)
CONTACT A CHARTER BROKER

Holiday: 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. See Broker Notes. ▶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. <b>Inquire for 2026/27 rates</b> <span style="color: black;"> <b><u>2025/26 CHRISTMAS/NEW YEARS:</u></b>7 night minimum.</span> <b>CHRISTMAS 2025:</b> 1-8 guests @ $65,000. Must end by Dec 26. BVI Ports <b>NEW YEARS 2025/26: </b>1-8 guests @ $70,000. May not start prior to Dec 28. 48 hour turn Firm

FEATURES

Learn more about RELENTLESS 60

  • Accommodations
  • Entertainment
  • Guest Amenities

  • 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.



    Berth dimensions:

    Owner's cabin berth is 68’ wide

    Other cabin berths are 62’ wide



    &deg;Salon has backlit marble bar with pop up TV plus all end tables have &deg;wireless charging pads

    &deg;Aft deck lounge and alfresco dining

    &deg;Fly-bridge with 360 degree view and sun pads

    &deg;Yamaha Bluetooth JL speakers throughout the yacht

    &deg;32 bottle wine fridge

    &deg;Full A/C

  • Adult W Skis Yes

    Gear Snorkel Yes

    Tube Yes

    Scurfer Yes

    Wake Board Yes

    Fishing Gear Yes

    Under Water Cam Yes

    Under Water Video Yes

    Stand Up Paddle 2

    Sea Bob Yes

    Fish Permit BVI - 749487 Exp 13 Dec 24

    Dinghy 15ft

    Dinghy Hp 90

    Dinghy Pax 8

    Swim Platform Yes

    Fish Gear Type Trolling

  • Bimini Yes

    Ac Full

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Your Crew

CAPTAIN Derek Carlow & CHEF/HOSTESS Viera Chuda


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.


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CUISINE

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)

Rates

Season 2 Pax 4 Pax 6 Pax 8 Pax
Winter 2025 to 2026$48,000$50,000$52,000$54,000
Summer 2026$48,000$50,000$52,000$54,000
Winter 2026 to 2027$48,000$50,000$52,000$54,000

RELENTLESS 60 REVIEWS

February 2026

Amazing! It is hard to know where to begin to sing the praises of our Relentless adventure. The boat was perfect for our group - space to spread out. areas to be together, and smooth sailing the entire way. The food was the best we've ever had - fresh, unique, creative and delicious.
But, the best part was our wonderful crew. They all have fantastic dispositions and always were thoughtful and attentive.
Viera is a sweetheart & very talented chef. Dunja made us laugh and took very good care of us. Dereck was the best and lead us with a smile!
Thank you Relentless!
The Wisconsin crew

Relentless I Review - January 24-31, 2026 far exceeded our expectations

It is with great happiness that I send this email regarding our recent trip on the Relentless in late January. The trip far exceeded our expectations, and I want to especially commend the crew, Derrick, Viera and Dunya. They could not have been more accommodating and fun to be around. It really was so apparent that they were striving to make the trip memorable for us all. We could not have been more pleased with the trip, the boat, or the crew.

Viera is an amazing chef, and we thoroughly enjoyed all her meals. It was amazing the meals that she could prepare in that galley kitchen. Derrick went out of his way to tailor everything how we would enjoy it most. He was a nice combination of seriousness of his job yet fun to be around. And then last but certainly not least was Dunya. As a mother of three boys, I could not have appreciated her work cleaning up after us all and serving us drinks. It was so nice to get away and have a relaxing week with not a care in the world. My oldest son reported that that was the most relaxed and refreshed he has ever been after a vacation.

The Nelson family cannot thank you ALL enough for the great vacation. Bonus was priceless that we missed several inches of snow and subzero temps at home.
- Debby

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