Length: | 56 ft |
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Builder: | Lagoon |
Year Built: | 2018 |
Max Guests: | 6 |
Cabins: | 3 |
# Crew: | 2 |
Max Speed: | 10 |
Cruising: | 8 |
Beam: | 31 ft |
Draft: | 5 ft |
Base Port: | Virgin Islands |
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. | |
Queens: | 3 |
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Scuba: | Onboard |
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License Info: | Master |
Compressor: | Onboard |
Dive Tanks: | 8 |
BCs: | 6 |
Regs: | 6 |
Divers: | 6 |
Dives: | 5 |
Dive Info: | |
Kyle and Tilly are PADI Dive Masters | |
Dive Costs: | |
3 dives per week included for certified divers - charters 6 nights or more. Additional dives $50 per dive per person. |
Dinghy: | 15 ft |
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Dinghy HP: | 50 |
Dinghy Pax: | 8 |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | 2 |
Swim Platform: | Yes |
Boarding Ladder: | Yes |
Beach Games: | Yes |
Fishing Gear: | Yes |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Other Toys: | |
2 Sea Bobs Flybridge dinning table Adult and child water skis available upon request |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | Yes |
Num CDs: | Yes |
Board Games: | Yes |
iPod: | Yes |
Other: | |
Stream2Sea Products Including- Shampoo Body Wash Leave-In Conditioner Body Lotion Reef Safe 30SPF Sunscreen | |
Amenities | |
Voltages: | 110v & 220v |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Transoms only pls |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
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Kyle grew up on the wild west coast of Scotland, in a tiny wee village by the sea. He learnt to sail in a loch close to his home and became a water sports enthusiast. After studying outdoor leadership at college he qualified as a mountain bike, kayak and sailing instructor. Kyle moved to the south of France to teach sailing at an outdoor activity centre and he now loves getting everyone behind the helm and helping with sails when he charters. Working on commercial salmon farms developed his experience handling vessels and made him the level headed and safety-oriented captain he is today.
Tilly was born in a landlocked English town and owes her love of the ocean to her surf-mad dad. As she grew up her passion for the ocean was matched only by her love of food and different cuisines from around the world that she now enjoys sharing with guests. After studying her degree in marine biology and a brief stint in a luxury ski chalet in France, Tilly moved to Scotland to pursue her career as a biologist. Here she found a love of growing food and championing local produce which she loves to incorporate as often as possible. Although she worked on boats her first real sailing experience was crossing the Atlantic Ocean and she hasn't looked back since.
Kyle and Tilly met on a small island off the west coast of Scotland back in 2018 while they were both farming Scottish salmon, Tilly as the on-site biologist and Kyle as the site supervisor. They quickly realised they shared the same passion for adventure and the ocean and spent two years working and exploring the Highlands and Islands. After an especially cold and wet winter they jumped on a boat and sailed across the Atlantic towards the sunshine.
Kyle and Tilly have been chartering together in the British Virgin Islands for over a year and love to create the perfect vacation experience for everyone that steps onboard. Whether your dream trip is anchoring in remote bays, diving breathtaking reefs, enjoying bespoke cocktails at world famous bars or anywhere in between, Kyle and Tilly have got you covered.
Captain Kyle Mealand
Qualifications
RYA Yachtmaster Offshore motor & sail with 10,000 NM at sea
PADI rescue diver
VHF License
STCW Basic Safety Training
PADI Dive Master
Chef Tilly Jones
Qualifications
Yacht Chef Certification from Ashburton
PADI Divemaster
VHF License
STCW Basic Safety Training
Food Safety & Hygiene level 2
RYA Day Skipper
Respite At Sea Sample Menu by Chef Tilly
BREAKFAST
*All served with homemade yoghurt, fruit platter & fresh sourdough
Banana muffins with salted caramel and pecan
Eggs benedict with smoked salmon
Brioche French toast with berries
Orange and cardamon cinnamon rolls
Shakshuka with feta, avocado and pistachio
French crepes with blackberry coulis
Breakfast burritos with hash browns
LUNCH
Tuna nicoise and focaccia
Homemade pork bao buns with Vietnamese salad
Bacon cheese burgers, secret sauce, sweet potato fries
Blackened mahi tacos with guacamole and corn salsa
Vodka tomato pasta with honey chorizo and caesar salad
Chicken souvalaki with Greek salad and flatbread
Parma ham, nectarines and mozzarella salad with hot honey
APPETIZERS
Tomato gazpacho with basil oil
Coconut prawns with chilli dipping sauce
Whipped lemon feta and roasted beetroot salad
Goats cheese and caramelised onion tart
Scallops with cauliflower puree and crispy bacon
Tuna carpaccio
Sushi selection
MAIN COURSE
Seared steak with shallot tarte tatin and parsnip puree
Squid ink risotto with prawns, chorizo and micrograms
Pork fillet with potato dauphinoise, apple puree and cider sauce
Jerk salmon with mango slaw and black bean rice
Red wine braised short ribs with polenta and asparagus
Lobster tails with garlic parsley butter, baked macaroni cheese and spinach
Coconut crusted snapper with papaya salsa and sticky rice
DESSERT
Coconut Pannacotta with raspberry and pineapple
Chocolate torte with kalhua cream and candied orange peel
Sticky toffee pudding with salted caramel sauce
Baileys sponge with coffee ice cream and almond tuille
Red wine poached pears with ginger ice cream
Chocolate Pavlova with strawberries
White chocolate and macadamia brownies
SEASON: | 2 Guests | 4 Guests | 6 Guests |
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Winter 2025 to 2026 | $30,000 | $31,000 | $32,000 |
Summer 2026 | $30,000 | $31,000 | $32,000 |