• 33,000 / Week
  • 44,000 (High Weekly Price)
  • 33,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Speed: 10 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

Inquire About This Yacht:


  • Size: 56.00 Ft
  • Beam: 31
  • Draft: 5
  • AC: Full
  • Year Built: 2018
  • Builder: Lagoon
  • 1 Sea Bob
  • Flybridge dinning table
  • Adult water skis available upon request
  • 1 Paddle board that convert to one man kayak
  • Floating chairs x 2
  • Stream2Sea Products Including-
  • Shampoo
  • Body Wash
  • Leave-In Conditioner
  • Body Lotion
  • Reef Safe 30SPF Sunscreen
  • Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.


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

Inquire About This Yacht:


Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Respite At Sea Sample Menu by Chef Daniella “Dee” Cox


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




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



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



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


Sample Menu

Designed by Chef Hannah Rubino


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 



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 



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



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 



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


*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! 

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