Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 |
| Summer 2026 | Inclusive | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. For local fare, deduct $150 per person off the charter rate
CHRISTMAS: $36,850
NEW YEARS: $40,200
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Location Details: Yacht is based out of Scrub Island BVI
*Book your vacation with an award-winning yacht! Emysa took home the First Place award for Best in Show Yachts 51 – 60′ at the 2023 VIPCA Show!*
Captain: Caleb Haydock
Caleb grew up in Canada, sailing the Great Lakes outside of Toronto all summer, every summer growing up. Caleb raced sailboats in international regattas for several years before moving onto teaching people how to sail to put himself through university.
After several successful seasons sailing around the Pacific coast of Costa Rica, The Bahamas & The Mediterranean, Caleb underwent significant PADI Dive training in The Bay Islands, off the coast of Honduras.
He is so excited to be chartering with guests in the BVI!
C E R T I F I C A T E S
• Yachtmaster 200 GT Commercial Endorsement (Coastal / Sail)
• STCW
• ENG 1
• RYA Sea Safety / PPR
• ROC (GMDSS) VHF License
• Maritime Basic Firefighting
• Commercial Assistance Towing License
• PADI Search & Rescue Certified
Chef Adhika Malhotra
Growing up on the Jersey Shore, between green forests and sandy beaches, Adhika has always loved the outdoors and life by the water. She spent a lot of her youth going on camping, kayaking and fishing trips with her family, and has trekked through a dozen US National Parks. Adhika also spent time traveling abroad to visit relatives in the UK, Europe, Kenya and India, which created a lifelong desire to travel. Coming from a large, international family, Adhika is inspired by different cultures and cuisines, and also knows the importance of gathering around the table for meal time.
This love for creating memories around food lead Adhika to pursue degrees in both Hospitality Management and Marketing. Adhika spent time as a restaurant manager in Downtown Philadelphia. She says that delivering service is “like a dance” and thrives off the energy of being around guests and getting into a flow while cooking. Having longed for a career that allowed her to be outdoors and see the world, Adhika worked full time on an organic vegetable and flower farm, growing and harvesting. She even practiced cooking for a crowd and would create elaborate spreads for crew and friends, using produce grown on the farm. Her passion for cooking only grew stronger and her dishes became more creative once she got closer to the source of the food. Adhika refined her cooking skills at culinary school in Ashburton, UK and also holds a Level || Award in Wines from The Wine and Spirits Education Trust.
Adhika’s dream is to build community through travel, cooking, supporting local food systems and being outdoors. Discovering the world of yachting and chartering sailing yachts around the Mediterranean has allowed her to create a lifestyle around her passions and share core memories with people from around the world.
C E R T I F I C A T E S
• STCW
• Ashburton Chef’s Academy
• Level II Award in Wines
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Caleb Haydock | 0 | English, Conversational Spanish (Adhika) | |
| Crew | Adhika Malhotra |
Captain
Caleb Haydock
Chef
Adhika Malhotra
Accomodation
Amenities
Electronics
General
Leisure
No diving on first or last day of charter.
All scuba diving is itinerary and weather dependent at discretion of Captain.
Guests rent scuba kit from Marina Dive shop or bring their own
$65 week includes TANK, BCD, REG, Lead
Tank Refills on Board Compressor
Additional Dives may be arranged directly with Dive Master fee of $50 per dive, itinerary and weather dependent and at discretion of Captain
Other Specs
2 Sea-Through Paddle Boards
4 Sea Scooters
2 Sun-Natos
1 Floating Dock & 6 Floating Chairs
Crew occupy the port aft cabin.
BREAKFAST
All breakfasts are served with fresh local fruit, juice, tea and coffee. Lighter options of yogurt or smoothie bowls with granola and fresh fruit available upon request.
Build Your Own Bagel
Cream Cheese – Salmon Lox – Capers – Pickled Onion – Avocado – Tomato
Fluffy Pancakes
Served with a Selection of Toppings – Maple Syrup – Berry Coulis – Whipped Cream
Smashed Avocado Toast
Poached Egg – Marinated Cherry Tomatoes – Balsamic Drizzle
Classic Eggs Benedict
Toasted English Muffin – Choice of Smoked Salmon, Florentine or Canadian Bacon
Savory Waffle Stack
Topped with Fried Egg – Bacon – Arugula – Tomato – Chipotle Mayo
Shakshuka
Middle Eastern Shakshuka – Feta – Avocado – Fresh Herbs – Warm Naan
LUNCH
Broccoli Quinoa Tabbouleh
Harissa Prawns – Mint – Parsley – Cilantro – Topped with Garlic Tahini Drizzle
BBQ Pulled Pork Burgers
Homemade Coleslaw Salad – Pickles – Served with Corn on the Cob
Linguini With Seared Tuna
Fresh Pesto – Sun Blushed Tomato – Olives
Blackened Fish Tacos
Pineapple Salsa – Slaw – Crema – Homemade Guacamole and Chips
Spinach and Cheese Pithivier
Goat’s Cheese – Served with a Fennel, Apple and Zucchini Salad
Chicken Souvlaki Wraps
Lettuce – Tomato – Cucumber – Boat Made Tzatziki – Side of Herby Potato Wedges
Crab Cake Caesar Salad
Chopped Kale and Romaine – Fresh Croutons – Topped with Crab Cakes
APPETIZERS
Homemade Focaccia
Rosemary – Whipped Honey Ricotta
Mezze Spread
Baba Ganoush – Tzatziki – Boat Made Hummus – Pita – Fresh Crudites
Fresh Spring Rolls
Rainbow Vegetables – Hoisin Dipping Sauce
Lamb Kefta Meatballs
Moroccan Spices – Mint Yogurt
Cucumber Rolls
Stuffed with Teriyaki Salmon
Assorted Crostini
Grilled Peach+ Prosciutto – Slow Roasted Tomato – Mixed Antipasto
Shrimp Ceviche
Citrus – Pineapple – Tomato – Jalapeno – Cilantro – Tortilla Chips
DINNER
Eggplant Parmesan Stacks
Fresh Pasta – Homemade Marinara – Side of Arugula Salad and Lemon Vinaigrette
Lamb Chops
Chimichurri – Extra Crispy Baby Potatoes – Roasted Broccolini
Thai Style Coconut Curry
Local Fish – Clams – Mussels – Mixed Vegetables – Rice Noodles – Cilantro – Lime
Balsamic Glazed Pork
Cauliflower Puree – Crispy Brussels Sprouts – Balsamic Reduction
Parmesan Risotto
Brown Butter Scallops – Crispy Prosciutto – Asparagus – Parmesan Shaving
Beef Short Ribs
Pomme Puree – Roasted Root Vegetables – Red Wine Reduction
DESSERT
Tiramisu
Topped with Chocolate Curls
Oreo Crusted Chocolate Tart
Topped with Fresh Strawberries
Marbled Raspberry Cheesecake White Chocolate and Cardamom Tart
Pineapple Upside Down Rum Cake
Served with Custard
Coconut Panna Cotta
Macerated Tropical Fruits – Shortbread Crumble
Baked Apple Crisp a La Mode
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.