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 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
| Summer 2026 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
| Winter 2026 to 2027 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
| Summer 2027 | Inclusive | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Captain Adam
With over eight years of global yachting experience, Adam Bermingham brings a vibrant blend of professionalism, passion, and personality to every charter. As both Captain and Engineer, he ensures seamless operations from helm to engine room, all while fostering a warm, upbeat atmosphere that sets the scene for unforgettable adventures at sea.
Adam believes the heart of any great charter lies in the memories you create. Whether he’s guiding you through hidden turquoise anchorages, organizing a beach day filled with laughter and exploration, or serving one of his signature cocktails at sunset, Adam always adds that extra spark. While he occasionally flexes his culinary creativity alongside talented onboard chefs, his true flair emerges behind the bar—crafting everything from refreshing daytime spritzes and tropical rum punches to bold evening cocktails designed to complement the gentle island breeze.
Backed by a strong history in luxury charters, extensive refits, and hands-on engineering, Adam expertly blends technical excellence with genuine hospitality. His leadership style fosters a positive, professional crew dynamic and guarantees guests feel safe, relaxed, and thoroughly spoiled from start to finish. Whether you’re island-hopping in the Caribbean or exploring the Mediterranean in style, Adam is dedicated to delivering smooth sailing and exceptional memories every step of the way.
Chef Jessi
Jessi was born and raised in Johannesburg, South African, despite the distance, Jessi has always loved the ocean! Her family spent most holidays in Knysna, a picturesque coastal town, perfect for sailing, waterskiing, wakeboarding, and fishing, Jessi learned how to drive boats at a very young age, and she received her PADI Junior Open Water certification at the age of 12, dreaming of one day becoming a Dive Instructor and travelling around the world.
In 2005, Jessi and her family relocated to Cape Town, South Africa and put the Scuba Diving dreams on hold to pursue another passion – Design. Jessi earned a BA in Creative Brand communication and Marketing, but despite building a successful career as a Graphic Designer and Social Media Manager in Cape Town, the ocean was calling.
In 2015, Jessi became a Dive Instructor and relocated to the Seychelles where she was introduced to the Yachting Industry. Since then, Jessi has worked on various size Superyachts, moto ryachts and sailing vessels, taking on multiple roles, as a Deckhand, Dive Instructor, Stewardess, and Chef, gaining invaluable experience in every department.
Jessi’s passion for cooking has always been a significant part of her life, while travelling she eagerly participates in cooking classes to taste the local cuisine and learn new cooking techniques. She is always looking for ways to elevate her guest’s culinary experience onboard, while making sure to prepare fresh and flavorful dishes, often saying “it’s paradise on a plate”
Jessi is deeply committed to providing a professional level of service in a relaxed and friendly atmosphere. Jessi’s dedication to excellence ensures that every dish not only satisfies but also delights her guests..
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Adam Bermingham | USA | 0 | |
| Crew | Jessi Shipley | South African |
Captain
Adam Bermingham
Chef/First Mate
Jessi Shipley
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 10 x 10 Lilly Pad
2 Stand Up Paddle Boards
1 2-Person Kayak
1 Towable Tube
1 Wakeboard
Fishing Gear
3 Queens
Starboard V-Berth available for children upon request
DAY BREAK
All Breakfasts Served With Fresh Fruit Platter, Fresh Bread, & Chia, Smoothie or Overnight Oats Pots
Caribbean Rum French Toast
Grilled pineapple, coconut flakes, and rum butter syrup.
Shakshuka
Avocado, feta, and microgreens, served with toasted focaccia.
Pancake Stack
Topped with berry compote, vanilla cream, and lemon pearls.
The Ultimate Breakfast Bagel
Avo Smash on Sourdough
Bacon, fried egg, and roasted cherry tomatoes.
Caramelized Onion, Spinach & Feta Frittata
Sundried tomato relish and toasted baguette.
Everything-But-The-Kitchen-Sink Omelette
MIDDAY
Fish & Chicken Tacos
Red cabbage slaw, sriracha mayo, and charred street corn.
Tuxedo Sesame Seared Tuna Poke Bowl
Carrot and cucumber ribbons, avocado, nori, and pickled ginger.
Homemade Burgers
Toasted brioche bun, caramelized onions, bacon jam, and shoestring fries.
Orange Ginger Chicken
Tri-colored couscous and tangy Asian radish salad.
Phyllo Crusted Lamb Pie
Served with a fresh Greek salad and minty “Firefly” sauce.
Mediterranean Flatbreads
Catch of the Day
Seasoned rice stack on rocket salad with a coral tulle.
HORS D’OEUVRES
Ponzu Salmon
Local mango salsa and avocado on a rice paper cloud. Paired with a Frozé.
Burrata
Grated tomato with balsamic glaze and basil caviar. Paired with an Aperol Spritz.
Chicken Satay
Spicy roasted peanut dipping sauce. Paired with a Dark ‘n’ Stormy.
Nacho Bites
Paired with a Spicy Margarita.
Salt and Pepper Calamari
Wasabi mayo. Paired with a Soggy Breeze.
Grilled Green Mussels
Parmesan and shallot vinaigrette. Paired with a Prosecco Spritz.
Rainbow Spring Rolls
Honey sesame, ginger soy, and spicy mango sauces. Paired with a Ginger Mojito.
MAIN
Crispy Ginger Pork Fried Rice
Charred bok choy, broccolini, and chili oil.
Braised Short Rib
Roasted garlic cauliflower mash and balsamic glazed carrots.
Beef Fillet
Hasselback potatoes, charred Brussels sprouts, and chimichurri sauce.
5 Spice Duck
Udon noodles, roasted butternut and beets, with an orange sauce and radish chips.
Caribbean Grilled Lobster
Creamy Parmesan risotto and tender greens.
Grilled Garlicky Prawns
Creamy roasted red pepper tagliatelle, Parmesan crisp, and truffle oil.
Slow Roasted Ribs
Spicy potato wedges, roasted beets, and grilled halloumi salad.
DESSERT
Caribbean Rum Cake
Coconut cream icing and dehydrated pineapple.
Tropical Pavlova
Whipped cream, mango, kiwi, and passion fruit curd.
Limoncello Meringue Pie
Toasted marshmallow, lime zest, and mint.
Chocolate Brownies
Cocoa nib tuile and chocolate ponzu fondue.
Frangipane Squares
Candied almonds and guavaberry syrup.
Dragonfruit Cheesecake
Raspberry maple syrup and crushed pistachio.
Millionaire Shortbread
Salted caramel popcorn.
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.