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 | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
| Summer 2026 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Owen Aschoff
Growing up in Florida, I spent much of my time in and on the water, often accompanying my parents to Florida BASS Federation tournaments, where they served as Directors. My love for the ocean quickly led me to offshore sportfishing, where I started as a mate and gained valuable experience as crew. This passion expanded when I was invited to join a sailboat racing crew aboard a 38’ Hinckley, and it was there that I fell in love with sailing.
During this period, I worked various jobs in the service industry, including bartending, while also touring the U.S. as a drummer for many years. These experiences eventually brought me to the USVI, where my boating career truly took off.
As a 100-ton Inland and 50-ton Near Coastal Master Captain, I’ve spent the last ten years captaining boats ranging from 35 feet to 60’ catamarans, along with many others in between. I’ve had the privilege of racing both Swan 90s and 60m Perini Navis in international mega yacht regattas, experiences that have been instrumental in shaping my yachting career.
After a rewarding season aboard Kasiopeja, I’m now looking forward to a new chapter at the helm of No Inheritance—bringing my passion, experience, and enthusiasm to every charter.
Chef / First Mate Mia Koch
Chef Mia is passionate about creating food that excites, comforts, and brings people together. Originally from Wellington, South Africa — a small town nestled between mountains and vineyards — Mia grew up surrounded by natural beauty and warm hospitality. Her love for the ocean was sparked during family holidays by the sea, and that connection to coastal living has remained ever since.
Mia’s culinary journey has taken her across Asia, where she fell in love with bold flavors, vibrant spices, and the art of using fresh, local ingredients. Her cooking celebrates each ingredient’s unique character, with a focus on simplicity, balance, and flavor that leaves a lasting impression.
With experience catering everything from intimate dinner clubs to festive family gatherings, Mia enjoys crafting personalized menus that reflect the occasion. Whether it’s a celebratory meal or a relaxed lunch on the aft deck, her dishes are designed to be both memorable and meaningful.
When she’s not in the galley, you’ll likely find Mia swimming, snorkeling, or exploring new destinations. Her joy for adventure and love of global cuisine infuse every dish with creativity and heart — making each meal a highlight of your charter experience.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Owen Aschoff | 0 |
Captain
Owen Aschoff
Chef / First Mate
Mia Koch
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
GoPro available
TRX Exercise equipment
4 Sublue Sea Scooters
2 Subwings
1 Kneeboard
1 Wakeboard
1- 2 Person Inflatable Kayak
Snorkeling Gear
8’ X 7” Pop Board
Bean Bags, Drone
Board Games
Beach Games
4 Yoga Mats
TRX System & Exercise Bands
4 Beach chairs
Fishing Gear
2025/2026 Season- Guests stay in the 5 queens. Crew are in the two twin cabin.
There is AC in the forepeak w/ bathroom.
DAY BREAK
Served daily with fresh local fruit, juices or smoothies, coffee, and tea.
Eggs Benedict
Poached eggs perched on toasted English muffins, drizzled with velvety hollandaise and served with avocado and your choice of smoked ham or creamy cheese.
French Toast
Thick, buttery brioche lightly fried and topped with fresh cream, golden honey, and seasonal berries.
Shakshuka Bowls
Eggs nestled in a spiced tomato and bell pepper sauce, accompanied by fresh crusty bread for dipping.
Quiche Lorraine
A classic French quiche with smoky bacon and Gruyère cheese baked in a rich, buttery pastry.
Granola Parfaits
Layers of homemade crunchy granola, creamy yogurt, and fresh seasonal fruit served in charming individual pots.
Flapjacks / Pancakes
Soft, fluffy pancakes stacked high with maple syrup, fresh berries, and a dollop of whipped cream.
Full English / American Breakfast
Crispy bacon, savory sausages, golden hash browns, sautéed mushrooms, grilled tomatoes, and eggs cooked to your liking.
Tropical Smoothie Bowl
A vibrant blend of mango, pineapple, and banana topped with granola, coconut flakes, chia seeds, and juicy seasonal berries.
Cinnamon Rolls & Tropical Fruit Platter
Warm, gooey cinnamon rolls glazed with cream cheese icing alongside a colorful selection of fresh tropical fruits.
MIDDAY
Asian Ginger Chicken Salad
Tender grilled chicken tossed with crisp greens, shredded carrots, cucumber, and toasted sesame seeds in a light ginger–soy dressing.
Sesame Tuna Lettuce Wraps
Seared sesame-crusted tuna with avocado, tomato, and pickled slaw served in crisp lettuce cups.
Lamb Pita
Warm pita filled with spiced lamb, seasonal vegetables, and a cool herb yogurt dressing.
Grilled Chicken & Coconut Rice Salad
Juicy grilled chicken paired with aromatic coconut rice, fresh mango, and a tangy lime-chili dressing.
Shrimp Tacos
Soft tortillas filled with seasoned shrimp, crunchy coleslaw, pickled onions, and a drizzle of cilantro-yogurt sauce.
Fresh Fish Plate
Fresh catch served with fluffy quinoa and a spicy green papaya salad.
Korean Fried Chicken
Crispy, double-fried chicken glazed in sweet and spicy gochujang sauce with a refreshing cucumber salad.
Tofu & Herb Spring Rolls (V)
Fresh herbs, rice noodles, and marinated tofu wrapped in rice paper with a ginger-lime dipping sauce.
Vietnamese Rice Paper Rolls
Shrimp, vermicelli noodles, herbs, and crisp vegetables wrapped in rice paper, served with hoisin-peanut dipping sauce.
HORS D’OEUVRES
Fresh Fish Ceviche
Local catch marinated in lime with cilantro, red onion, and chili, served with crisp tortilla chips.
Grilled Peach & Tomato Salad
Charred peaches with heirloom tomatoes and whipped feta finished with olive oil and basil.
Roasted Golden Beetroot with Whipped Brie
Earthy beets paired with creamy brie and honeyed balsamic.
Phyllo Pastry Veggie Tartlet with Goat Cheese
Flaky phyllo filled with caramelized onions, peppers, and creamy goat cheese.
Watermelon, Feta & Mint Salad
Leek & Mushroom Tartlet
Sautéed leeks and mushrooms baked in puff pastry with cream and thyme.
Caprese Salad
Heirloom tomatoes, mozzarella, basil, and a balsamic glaze.
MAIN
Pan-Seared Local Fish
Served with coconut rice, Asian greens, and a miso sauce.
Grilled Caribbean Lobster Tail
With quinoa, grilled corn, and chili-lime butter sauce.
Fresh Fish with Creamy White Wine Sauce
Pan-seared fillet with black rice, pea purée, and crisp broccoli florets.
Pork Tenderloin with Romesco Sauce
Juicy pork medallions with smoky Spanish romesco, roasted baby potatoes, and charred peppers.
Grilled Lemon Butter Chicken Breast
Served with seasonal vegetables and a smooth carrot–ginger purée.
Grilled Steak & Parmesan Mash
Ribeye with creamy garlic-parmesan mash, roasted asparagus, and a red wine jus.
Halloumi & Butternut Curry
Fragrant coconut-based curry with roasted butternut, halloumi cubes, and steamed rice.
Mushroom Risotto with Shredded Lamb & Creamed Spinach
Rich arborio rice with slow-braised lamb and velvety creamed spinach.
Pan-Seared Salmon with Beurre Blanc
Served with crispy-garlic potatoes, sautéed greens, and a pickled salad.
DESSERT
Tiramisu Cups
Coffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.
Mango Crème Brûlée
Silky vanilla custard infused with ripe Caribbean mango and topped with caramelized sugar.
Semolina & Orange Cake (Revani)
Light citrusy semolina cake with a subtle orange-syrup drizzle.
Chocolate Fondant Cakes
Warm chocolate cakes with a molten center served with vanilla ice cream or whipped cream.
South African Malva Pudding
Sticky, spongy pudding served with Rooibos custard and fresh guava.
Mixed Berry Panna Cotta
Creamy panna cotta topped with fresh local berries and honey.
Pumpkin Pie with Cream
Spiced roasted-squash pie served with whipped cream.
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.