RESPITE AT SEA

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

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From $33,000/week

Special Terms

Guests: 6

Length: 56ft

Cabins: 3

Built: 2018

Crew: 4

Builder: Lagoon

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Accommodations

6 Guests

3 Queen Beds

3 Wash Basins

3 Cabins

3 Showers

3 Electric Heads

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....

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Amenities

WiFi internet access

Generator:17.5 Kw

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter 5000 W

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: Yes 75 gal

Deck showers

Salon TV with satellite tv

Swim Platforms

Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen

 

Water fun

15 ft 50 Dinghy

Tube

Floating Mats

Beach Games

Kids Water Skis

Stand Up Paddle

Snorkeling Gear

Underwater Camera

Wakeboard

1 Man Kayak

Fishing Gear

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

Crew:
Tom & Hannah (December-March)

Ross & Dee (April-August)



Ross Matthews (Captain April 1st 2023-August 31st 2023)
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...

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Cuisine

<p style="text-align: center;"><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;"><strong>Respite At Sea Sample Menu by Chef Daniella “Dee” Cox</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;"><strong>Breakfast</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;"><strong>All breakfasts are accompanied by a seasonal fruit platter, cereal/granola, yoghurt, toast/bagels and condiments</strong></span></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Smashed Avocado on Seeded Toast served with Homemade Pesto and a sprinkle of Feta Cheese</span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Classic Eggs Benedict served with Smoked Ham, Fresh Chives and Homemade Hollandaise Sauce </span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Middle Eastern inspired Shakshuka with Baked Eggs, Cheese and Fresh Baguette </span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Homemade American Style Pancake Stack with Berry Compote, Maple Bacon and Freshly Whipped Cream</span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Smoked Salmon wrapped Asparagus with Folded Eggs served on a Toasted Bagel</span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Continental Breakfast with Ham and Cheese Platter, Soft Boiled Eggs and Homemade Pastry</span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Breakfast Burritos served with Crispy Potatoes and Homemade Salsa</span></em></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif;"><strong><span style="font-size: 14pt;">Lunch </span></strong></span><br /><br /><span style="font-size: 14pt;"><em><span style="font-family: 'book antiqua', palatino, serif;">Grilled Cajun Shrimp - Summer Orzo Salad & Fresh Basil Oil</span></em></span><br /><br /><span style="font-size: 14pt;"><em><span style="font-family: 'book antiqua', palatino, serif;">Mediterranean Chicken - Roasted Vegetable Cous Cous Salad, Parmesan Crisp & Homemade Tzatiki</span></em></span><br /><br /><span style="font-size: 14pt;"><em><span style="font-family: 'book antiqua', palatino, serif;">RAS Signature Lunch, Sashimi Yellowfin Tuna - Mango, Avocado, Honey Soy Edamame & Fried Wonton Wrappers </span></em></span><br /><br /><span style="font-size: 14pt;"><em><span style="font-family: 'book antiqua', palatino, serif;">Mahi Mahi Tacos - Mango Slaw, Fresh Guacamole, Pickled Red Onions, Spicy Mayo & Lime </span></em></span><br /><br /><span style="font-size: 14pt;"><em><span style="font-family: 'book antiqua', palatino, serif;">Homemade “Cheeseburgers In Paradise” - Caramelised Onions, Grilled Pineapple, Jalapeños & Brioche Bun</span></em></span><br /><br /><span style="font-size: 14pt;"><em><span style="font-family: 'book antiqua', palatino, serif;">Homemade Salmon Fishcakes - Lemon Rémoulade, Green Salad & Beer Bread </span></em></span><br /><br /><span style="font-size: 14pt;"><em><span style="font-family: 'book antiqua', palatino, serif;">Grilled Steak Salad - Kale, Fried Goats Cheese & Creamy Honey Dijon Dressing</span></em></span><br /><br /></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;"><strong>Captain's cocktails served daily around sunset with a surprise appetiser from Chef Dee</strong></span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;"><strong>Dinner</strong></span></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Surf and Turf with Garlic Potato Puree, Steamed Seasonal Greens and Red Wine Jus</span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Caribbean Classic - Jerk Chicken served with Charred Corn, Rice and Beans and Crispy Fried Plantains</span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Dijon Crusted Pork Tenderloin with Homemade English Yorkshire Pudding, Apple Sauce and Sweet Potato Puree </span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Creamy Shrimp Risotto Topped with Grilled Lobster Tail and Fresh Parmesan </span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Mediterranean Rack of Lamb with Homemade Chimichurri and Dauphinois Potatoes </span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Grilled Mahi Mahi served with Coconut Rice, Pineapple Salsa and a Cilantro and Ginger Sauce</span></em></p> <p style="text-align: center;"><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Slow Cooked Pork Ribs, finished on the grill with a Sticky Bourbon BBQ Glaze served with Roasted Potato Stack and Homemade Coleslaw</span></em></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Dessert</span></strong><br /><br /><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Key Lime Pie with Honey & Lime Whipped Cream </span></em><br /><br /><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Raspberry & White Chocolate Dome filled with Rich Chocolate Mousse</span></em><br /><br /><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Individual Banoffee Pies</span></em><br /><br /><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Creme Brûlée </span></em><br /><br /><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Mini Pavolva with Fresh Berries </span></em><br /><br /><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Oreo & Baileys Trifle</span></em><br /><br /><em><span style="font-size: 14pt; font-family: 'book antiqua', palatino, serif;">Classic British Apple Crumble with Vanilla Bean Ice Cream</span></em></p> <h4 style="text-align: center;"> </h4> <h4 style="text-align: center;">S<span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;">ample Menu </span></h4> <h4 style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;">Designed by Chef Hannah Rubino</span></h4> <p style="text-align: center;"><strong style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;">Breakfast</strong></p> <div style="text-align: center;" title="Page 4"> <div title="Page 4"> <div title="Page 4"> <div title="Page 5"> <div title="Page 5"> <div title="Page 5"> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Middle Eastern Shakshuka served with feta and toasted challah</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Avocado toast topped with sprouts, a fried egg and local watermelon radish</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Eggs Benedict on a warm English muffin with homemade hollandaise sauce</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Soft scrambled eggs on crispy toast with prosciutto and shaved parmesan</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Baked vegetable frittata with tomatoes, basil and mozzarella</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Fluffy lemon ricotta pancakes served with blueberry compote and maple syrup </em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Acai bowl topped with assorted fruits, coconut shavings and chia seeds </em></span></p> <p> </p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><strong>Lunch</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Tuna poke bowls served with warm sushi rice</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Mediterranean beef kofte kebabs with a watermelon barley salad and a honey yogurt sauce</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Blackened fish tacos with a pickled slaw, grilled pineapple, and a Mexican Kale Caesar Salad</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Flank steak salad with vermicelli rice noodles and a Thai peanut dressing</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Grilled chicken served over Israeli cous cous with roasted vegetables</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Blackened Shrimp Cobb salad with a Jalapeño vinaigrette </em></span></p> <p> </p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><strong>Appetizers</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Homemade hummus served with crunchy pita chips and a selection of vegetables</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Charcuterie & Cheese Board </em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Caprese salad</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Baked brie cheese with fig jam </em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Flaky puff pastry tart filled with blue cheese, pears, walnuts, balsamic onions and rocket.</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Ricotta crostinis with flaky salt and homemade herb oil</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Homemade guacamole served with tortilla chips and vegetables</em></span></p> <p> </p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><strong>Dinner</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Coconut curry crusted grouper with fried sweet plantains, coconut rice and slaw</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Sous vide filet mignon with butternut squash puree, roasted baby potatoes and asparagus with a red wine reduction sauce</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Mustard sous vide pork tenderloin with mashed potatoes and crispy brussel sprouts</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Asian marinated salmon with black rice, carrot ginger puree, and miso glazed Chinese eggplant</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Thai coconut curry poached snapper with cilantro lime rice, roasted broccoli with a lemongrass vinaigrette </em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Overnight marinated Caribbean jerk chicken with rice and beans and tostones</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Herbed scallops with creamy polenta and jammy tomatoes </em></span></p> <p> </p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><strong>Dessert</strong></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Warm brownies with ice cream </em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Raspberry and mango sorbet with chocolate covered strawberries</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Key Lime Pie with fresh whipped cream</em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Tom’s famous apple crisp </em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>New York style cheesecake </em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Kahlua Cake </em></span></p> <p><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;"><em>Coconut macaroons dipped in chocolate</em></span></p> </div> </div> </div> </div> </div> </div> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-family: 'book antiqua', palatino, serif; font-size: 14pt;">*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! </span></p>

 

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Rates

 

Reviews (17)

March 2022 BVI Charter

This crew is top of their game. So fun. So professional. Dee’s cooking rivals any high end restaurant we’ve ever eaten in and she delivered that level every. single. meal! Truly amazing. Ross made amazing cocktails and took us to secluded anchorages we have never seen and we loved every one. We had great sailing and we felt comfortable, pampered, safe and happy every minute we were on board. We wo...

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January 2022 BVI Charter

My wife and I along with two other couples just got off the boat after one of our best trips ever due to the incredible experience that Dee and Ross provided.

Being in the service business I greatly appreciate the attention to detail, planning and hospitality. What we all knew was going to be one of our best trips ever was far exceeded with this past weeks amazing experience.

You have two...

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February 2022 BVI Charter

Chef Dee and Captain Ross,
This was our first catamaran charter sail and it was wonderful! The snorkeling, swimming, and sailboat are all amazing! First rate and top notch! However, what stands out the most were the impeccable meals, stellar service, and non stop attention to detail from both of you!! I cannot imagine a finer duo anywhere on the seas. I cannot sing your praises loud enough or...

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December 2021 BVI Charter

The week on The Respite was absolutely PERFECT.
Let's talk about the crew, our new lifelong friends Ross and Dee... I am really struggling to find words to capture how great these two individuals are and how much we value the experience Ross and Dee provided us. Let me do my best...

The love and passion that Dee put into each meal resulted in some of the best food we have ever had anywher...

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February 2022 BVI Charter

Dee and Ross,
We can't truly express the extent of our regard for the amazing our amazing vacation and more specifically for the two of you. We feel like you guys are part of our family. Your professionalism and expertise were astounding, only exceeded by your charm and warmth! Thank you for your wonderful hospitality. We can see how much pride you take in your enterprise here on Respite at Sea...

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July 2021 Charter

Good morning! It is hard to put into words how wonderful our vacation was. Ross and Dee are over the top! They work so well together and are so attentive. The food was incredible, and the presentation was so beautiful. Ross has some mad napkin folding skills! They were so respectful of the catamaran. You would have thought it was their personal property. The diving and snorkeling was fantastic. Fr...

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