RESPITE AT SEA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 56 Ft / 17.1 m |
| Beam | 31.0 Ft / 9.47 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Lagoon |
| Built - Refit: | 2018 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
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.
| Dinghy | 15 ft |
| Dinghy HP | 50 |
| Paddle Boards | Yes |
| Single Kayaks | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
| Scuba Compressor | Onboard |
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
SPECIAL: 10% off December 2025! 6 nights minimum, excluding holidays.
| 2 Guests | 30,000 |
|---|---|
| 3 Guests | 30,500 |
| 4 Guests | 31,000 |
| 5 Guests | 31,500 |
| 6 Guests | 32,000 |
| 2 Guests | 30,000 |
|---|---|
| 3 Guests | 30,500 |
| 4 Guests | 31,000 |
| 5 Guests | 31,500 |
| 6 Guests | 32,000 |