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

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....

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

Amenties

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...

Cuisine

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