Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Dominik Moharić | Croatian | English |
| Chef/First Mate | Rebeka Dokl | Slovenian | English |
Captain Dominik Moharic and Chef Rebeka Dokl combine a passion for exceptional hospitality with extensive international experience both on and off the water. Dominik’s years of command, offshore deliveries, and technical expertise are complemented by Rebeka’s background in hospitality, tourism, and guest-focused cuisine. Together, they create a welcoming atmosphere where personalized service, memorable meals, and unforgettable adventures come naturally.
Click each crew profile to learn more about their background, experience, and personal story.
Captain
Dominik Moharić
Chef/First Mate
Rebeka Dokl
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 2026 to 2027 | Inclusive | $44,000/week | $45,000/week | $46,000/week | $47,000/week | $48,000/week | $49,000/week | $50,000/week | $51,000/week | $52,000/week |
| Summer 2027 | Inclusive | $44,000/week | $45,000/week | $46,000/week | $47,000/week | $48,000/week | $49,000/week | $50,000/week | $51,000/week | $52,000/week |
| Winter 2027 to 2028 | Inclusive | $44,000/week | $45,000/week | $46,000/week | $47,000/week | $48,000/week | $49,000/week | $50,000/week | $51,000/week | $52,000/week |
| Summer 2028 | Inclusive | $44,000/week | $45,000/week | $46,000/week | $47,000/week | $48,000/week | $49,000/week | $50,000/week | $51,000/week | $52,000/week |
Additional Rate Information
Location Details
Summer Area: Red Hook, St. Thomas, USVI
Winter Area: Red Hook, St. Thomas, USVI
Operating Areas: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Captain Dominik Moharic and Chef Rebeka Dokl combine a passion for exceptional hospitality with extensive international experience both on and off the water. Dominik’s years of command, offshore deliveries, and technical expertise are complemented by Rebeka’s background in hospitality, tourism, and guest-focused cuisine. Together, they create a welcoming atmosphere where personalized service, memorable meals, and unforgettable adventures come naturally.
Click each crew profile to learn more about their background, experience, and personal story.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Dominik Moharić | Croatian | English |
| Chef/First Mate | Rebeka Dokl | Slovenian | English |
Captain
Dominik Moharić
Chef/First Mate
Rebeka Dokl
General
Accommodation
Amenities
Charter Preferences
Green Initiatives
Leisure
Scuba Diving
Dinghy With 60HP
2 P1 Dual Sea Scooters
2 Stand Up Paddle Boards
1 Avalon Floating Deck With Pillow
1 Water Hammock
1 Giant Bubba 4-Person Towable Tube
Foam Noodles
Snorkel Gear
Fishing Gear
JUMEAUX is a 2027 Bali 5.8 sailing catamaran designed around what Bali does best: impressive volume, seamless open-plan living, and modern onboard technology for outstanding comfort. With approximately 1,501 sq. ft. of usable deck area, she offers the spacious feel of a floating villa, with bright interiors and generous social spaces made for gathering, dining, and relaxing from sunrise through sunset.
Welcoming up to 10 guests, JUMEAUX offers 5 cabins: 4 queen cabins plus 1 single cabin, creating a flexible layout for families and groups of friends who appreciate room to spread out. Wide-open, elegant, and effortlessly social, JUMEAUX brings a new level of space and comfort to island cruising.
Photos shown are stock images for reference. Yacht décor and finishes will vary. Photos will be updated when she is charter ready.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Shakshuka
Served with fried sausages, banana bread, a fresh fruit platter, and yogurt parfait.
Buttermilk Pancakes
Served with crispy bacon, scrambled eggs, and a fresh fruit platter.
Scrambled Egg Croissants
Flaky croissants filled with scrambled eggs, served with a fresh fruit platter.
Vegetable & Cheese Frittata
Served with chia seed pudding and a fresh fruit platter.
Salmon & Avocado Toast
Topped with poached eggs and served with a fresh fruit platter.
Brioche French Toast Casserole
Served with paninis and a fresh fruit platter.
Eggs Benedict
Served with a fresh fruit platter.
MIDDAY
Quiche
Served with a side salad.
Sesame-Crusted Seared Ahi Tuna Bowls
Fresh vegetables and wholesome grains.
Greek Feast
Choice of chicken skewers or lamb kofta with pita bread, watermelon feta salad, and tzatziki sauce.
Vietnamese Noodle Salad
With shrimp, tofu, and sweet chili sauce.
Satay Chicken Rice Bowls
Served with peanut sauce.
BBQ Pulled Pork Burgers
Homemade coleslaw, French fries, and truffle mayo.
COB Salad
Served with garlic parsley flatbread.
MAIN
Grilled Steak
Served with mashed potatoes, peppercorn sauce, green beans almondine, and Classic Crème Brûlée for dessert.
Taco Tuesday Family-Style Feast
A festive spread of Mexican favorites, followed by warm lava cake.
Seafood Paella
Served with garlic bread and finished with panna cotta.
Tuscan Creamy Gnocchi
Served with tomato bruschetta and followed by Nutella tiramisu.
Grilled Salmon
Served with Parmesan polenta, grilled asparagus, and cheesecake for dessert.
Blackened Mahi Mahi
Served with rice, mango chili salsa, and apple crumble.
Eggplant Lasagna
Served with fresh focaccia and a warm fudge brownie topped with whipped cream.
DESSERT
Classic Crème Brûlée
Silky vanilla custard with a perfectly caramelized sugar crust.
Lava Cake
Warm chocolate cake with a rich molten center.
Panna Cotta
Smooth Italian vanilla cream with a delicate finish.
Nutella Tiramisu
A decadent twist on the classic Italian dessert.
Cheesecake
Creamy cheesecake prepared with seasonal accompaniments.
Apple Crumble
Warm baked apples topped with a buttery crumble.
Fudge Brownie
Rich chocolate brownie 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. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.