RESPITE AT SEA
2018 56ft Catamaran Sleeps 6 Guests In 3 Cabins, Pleasure at sea
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From $33,000/week
Special Terms
Holiday weeks may differ, please enquire!
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 (33)
March 2024 BVI Charter
We could not have asked for a better week or a better crew. The boat was very comfortable and Zina’s food was amazing! Captain Sam is not only a great captain but managed to keep two teenage boys highly entertained!
What an incredible family trip and I can’t thank you enough for being so wonderful with the boys. We will have memories to last a lifetime! Hope to see you two again. Perhaps a char...
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February 2024 BVI Charter
My husband and I recently spent 5 nights on Respite at Sea with another couple. It was fabulous! Sam and Zina are wonderful and clearly take great pride in their careers! Zina's food was fantastic as were Sam's drinks! We were able to try scuba diving with Sam and absolutely loved it. We hope to be back with our kids in the future. Thank you for such a memorable adventure!!
Maggie & Aaoron
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February 2024 BVI Charter
I had an amazing once-in-a-lifetime trip with Sam as captain and diving instructor, and Zina as chef extraordinaire. The food was absolutely amazing. Every meal blew me away in presentation, taste, and variety. Each day was filled with new and fun adventures. I never imagined I would learn to scuba, but Sam made the experience feel safe and doable. I’m excited to continue more diving in the future...
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February 2024 BVI Charter
Sam & Zina were absolutely wonderful hosts! It was our first-time charting for a week and could not have picked a crew who fit us better. Sam is a focused and safe Captain who clearly knows his boat (and, how to make fantastic cocktails). Zina is an amazing Chef whose food combinations will blow your mind. Both Sam and Zina made us all feel at home right away, we were comfortable upon first settin...
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February 2024 BVI Charter
Our trip on Respite at Sea was literally the trip of a lifetime. Captain (and bartender) Sam and Chef Zina were phenomenal. They took such attentive and amazing care of us and the itinerary was everything we could have hoped for and more. Zina's food can’t be described….better than anything you could get at the restaurants. Still dreaming of her chicken curry. They went out of their way to make it...
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January 2024 BVI Charter
Can’t imagine a week in the BVIs being any better. The Respite at Sea was a perfect vessel for 3 couples to explore in. It’s a relatively new boat with all the “bells and whistles “. It has 3 nice bedrooms, each with bathrooms. The crew, Sam and Zina, are exceptionally accommodating and take care of every detail. Doesn’t hurt that Zina is also a world class chef. Most importantly, these two are gr...
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