RESPITE AT SEA

2018 56ft Catamaran Sleeps 6 Guests In 3 Cabins, Pleasure at sea

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Accommodations

RESPITE AT SEA features three guest suites, 3 with queen berths, all with full A/C and en-suite toilet and shower. Starboard forward cabin is reserved for crew....

Amenities

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Water fun

2 Sea Bobs
Flybridge dinning table
Adult water skis available upon request
2 Paddle boards that convert to one man kayaks
Floating chairs x 2

Crew

Originally from South Africa, has always had an unwavering passion for sport, travel and the ocean. His first time on a boat was with his grandfather at age 3, and he can't help but wonder if this is where his sense for adventure and exploration stems from. They do say "the apple doesn't fall far from the tree". Ross moved to the UK at the age of 18 to travel Europe, go to school and start a more conventional career as a physical therapist, although this all changed while on a short road-trip in Australia. It was here that not only did he find his love for sailing, he also met Daniella and together they made it their mission to make a life o...

Cuisine

<p style="text-align:center"><span style="font-weight:bold">Respite At Sea Sample Menu by Chef Daniella “Dee” Cox</span></p><p style="text-align:center"> </p><p style="text-align:center"><span style="font-weight:bold">Breakfast</span></p><p style="text-align:center"><span style="font-weight:bold">All breakfasts are accompanied by a seasonal fruit platter, cereal/granola, yoghurt, toast/bagels and condiments</span></p><p style="text-align:center"><span style="font-style:italic">Smashed Avocado on Seeded Toast served with Homemade Pesto and a sprinkle of Feta Cheese</span></p><p style="text-align:center"><span style="font-style:italic">Classic Eggs Benedict served with Smoked Ham, Fresh Chives and Homemade Hollandaise Sauce </span></p><p style="text-align:center"><span style="font-style:italic">Middle Eastern inspired Shakshuka with Baked Eggs, Cheese and Fresh Baguette </span></p><p style="text-align:center"><span style="font-style:italic">Homemade American Style Pancake Stack with Berry Compote, Maple Bacon and Freshly Whipped Cream</span></p><p style="text-align:center"><span style="font-style:italic">Smoked Salmon wrapped Asparagus with Folded Eggs served on a Toasted Bagel</span></p><p style="text-align:center"><span style="font-style:italic">Continental Breakfast with Ham and Cheese Platter, Soft Boiled Eggs and Homemade Pastry</span></p><p style="text-align:center"><span style="font-style:italic">Breakfast Burritos served with Crispy Potatoes and Homemade Salsa</span></p><p style="text-align:center"> </p><p style="text-align:center"> </p><p style="text-align:center"><span style="font-weight:bold">Lunch </span></p><p style="text-align:center"><span style="font-style:italic">Grilled Salmon Fettuccini with Homemade Tomato Vodka Sauce </span></p><p style="text-align:center"><span style="font-style:italic">Grilled Steak Salad with Fried Goats Cheese and Creamy Honey Dijon Dressing </span></p><p style="text-align:center"><span style="font-style:italic">Mahi Mahi Tacos served with Homemade Mango Slaw, Fresh Guacamole, Lime and Spicy Mayo</span></p><p style="text-align:center"><span style="font-style:italic">Grilled Chicken served on a Roasted Vegetable Cous Cous Salad with Garlic Yoghurt Dressing</span></p><p style="text-align:center"><span style="font-style:italic">Tuna and Avocado Ceviche with Homemade French Baguette </span></p><p style="text-align:center"><span style="font-style:italic">Satay Chicken Noodle Salad with Roasted Peanuts and Fresh Cilantro</span></p><p style="text-align:center"><span style="font-style:italic">Homemade Beer Batter Fish Burgers with Pineapple and Rum Chutney and Tartare Sauce</span></p><p style="text-align:center"> </p><p style="text-align:center"><span style="font-weight:bold">Captain&#x27;s cocktails served daily around sunset with a surprise appetiser from Chef Dee</span></p><p style="text-align:center"> </p><p style="text-align:center"><span style="font-weight:bold">Dinner (3 courses)</span></p><p style="text-align:center"><span style="font-weight:bold">Starter </span></p><p style="text-align:center"><span style="font-style:italic">Homemade Arancini balls</span></p><p style="text-align:center"><span style="font-style:italic">Steamed Mussels served in Creamy White Wine and Garlic Sauce </span></p><p style="text-align:center"><span style="font-style:italic">Homemade Bruschetta </span></p><p style="text-align:center"><span style="font-style:italic">Caprese Salad with Aged Balsamic Reduction</span></p><p style="text-align:center"><span style="font-style:italic">Homemade Butternut Squash Soup with Chilli and Fresh Cream</span></p><p style="text-align:center"><span style="font-style:italic">Caramelised Onion and Brie Puff Pastry Tart </span></p><p style="text-align:center"><span style="font-style:italic">Coconut Crusted Shrimp with Chilli and Lime Dipping Sauce</span></p><p style="text-align:center"> </p><p style="text-align:center"><span style="font-weight:bold">Main</span></p><p style="text-align:center"><span style="font-style:italic">Surf and Turf with Garlic Potato Puree, Steamed Seasonal Greens and Red Wine Jus</span></p><p style="text-align:center"><span style="font-style:italic">Caribbean Classic - Jerk Chicken served with Charred Corn, Rice and Beans and Crispy Fried Plantains</span></p><p style="text-align:center"><span style="font-style:italic">Dijon Crusted Pork Tenderloin with Homemade English Yorkshire Pudding, Apple Sauce and Sweet Potato Puree </span></p><p style="text-align:center"><span style="font-style:italic">Creamy Shrimp Risotto Topped with Grilled Lobster Tail and Fresh Parmesan </span></p><p style="text-align:center"><span style="font-style:italic">Mediterranean Rack of Lamb with Homemade Chimichurri and Dauphinois Potatoes </span></p><p style="text-align:center"><span style="font-style:italic">Grilled Mahi Mahi served with Coconut Rice, Pineapple Salsa and a Cilantro and Ginger Sauce</span></p><p style="text-align:center"><span style="font-style:italic">Slow Cooked Pork Ribs, finished on the grill with a Sticky Bourbon BBQ Glaze served with Roasted Potato Stack and Homemade Coleslaw</span></p><p style="text-align:center"> </p><p style="text-align:center"><span style="font-weight:bold">Desser</span>t</p><p style="text-align:center"><span style="font-style:italic">Homemade Key Lime Pie with Chantilly Cream </span></p><p style="text-align:center"><span style="font-style:italic">Warm Chocolate Fondants with Baileys Cream</span></p><p style="text-align:center"><span style="font-style:italic">Homemade Lemon Zest Cheesecake </span></p><p style="text-align:center"><span style="font-style:italic">Individual Homemade Banoffee Pies</span></p><p style="text-align:center"><span style="font-style:italic">Flambé Rum Bananas with Vanilla Ice Cream </span></p><p style="text-align:center"><span style="font-style:italic">Homemade Chocolate Mousse with Salted Caramel Drizzle </span></p><p style="text-align:center"><span style="font-style:italic">Blood Orange Creme Brûlée </span></p><p style="text-align:center"> </p><p style="text-align:center"> </p><p style="text-align:center">*This is a sample menu for illustrative purposes. All recipes are subject to Guest preferences, Dietary Requirements and produce availability in the islands. Bon Appetit! </p>

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