Ed Hamilton & Co.

A3

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 Master cabin with queen bed and 2 spacious guest cabins with queen-sized beds. In addition, there is one cabin with single-sized bunk beds (38″x75″L). All cabins come with en-suite heads and showers, fans, and private A/C controls. Memory foam mattress toppers on all berths for guests comfort.

Bunk dimensions:
Top Bunk
78”Lx34”W and the foot tapers to 21 1/2”
Bottom Bunk
80”Lx34”W

Sample Menu

DAY BREAK

Beetroot Salmon Shingle

Dill Avocado, Soft Boiled Eggs, Shallots, Broccoli Sprouts, Galley Fresh Artisan Wheat, Fresh Fruit

Tamagoyaki Japanese Omelet

Shaved Daikon, Miso Glazed Japanese Sweet Potato, Seven Spice, Fresh Fruit

Acai Breakfast Bowl

Fage, Hemp Hearts, Granola, Chia Seeds, Toasted Cashews, Galley Fresh Muffins, Fresh Fruit

Banana Kahuna Cakes

Smokey Sea Salt Bacon, Toasted Almonds, Dark Rum & Brown Butter Cane Syrup, Fresh Fruit

Tapas Breakfast Board

Seafood Croquets, Gruyere Souffles, Salchichas, Piquillo Shard Salad, Galley Fresh Muffins, Fresh Fruit

Chicken n’ Waffle Wake-Up

Hillside Farms F.R.O.G. Jam, Zucchini Hash Rounds, Fresh Fruit

Florentine Benedict

Wilted Spinach, Sweet Potato Chorizo Hash, Green Peppercorn Sabayon, Fresh Fruit

MIDDAY

Papadum Chaat Salad

Cucumber, Mango, Pomegranate, Radish, Chick Peas, Mint Yogurt Chutney Cracked Black Pepper Papadum

Cuttlefish Ink & Crab Mezzelunes

Fennel Leek & Pecorino Ragout

Summertime Chopped Salad

Shrimp, Sweet Corn, Snap Peas, Pancetta, Strawberries, Gorgonzola, Sunflower Seeds, Red Oak Romaine Cider Vinaigrette, Grilled Garlic Toast Points

Chicken Katsu Bento Box

Edamame Salad, Ribbon Vegetables, Tonkatsu Sauce, Steamed Rice

Pomegranate & Tarragon Lobster Salad

Shaved Fennel, Baby Frisee, Poppy Seed Water Crackers

Grilled Everglade Chicken Sandwich

Pepper Jack, Bermuda Onion Confit, Sweet Potato Fries, Orange Blossom Aioli, Galley Fresh Sour Dough

A3 Bison Burger

Port Salut, LTO, Yuca Fries, Sweet n’ Spicy Tomato Chutney, Galley Fresh Brioche Bun

Blue Corn Shrimp n’ Grits

Tomato Bacon Relish

HORS D’OEUVRES

Takoyaki

Octopus, Okonomiyaki Sauce, Bonito Flakes

Citrus Segment Shrimp Cocktail

Sweet Scotch Bonnet Basil Vinaigrette

Salmon Lomi Lomi

Wasabi Rice Crackers

Herb Encrusted Steak Carpaccio

Ricotta Salata, Arugula, Peppadews, Mignonette, Galley Fresh Focaccia

Cauliflower, Crab & Cave Aged Cheddar Dip

Blue Corn Tortillas

Trinidad Doubles

Mango Chutney, Kucheela, Curry Chick Peas, Bara Bread

Peruvian Ceviche

Fresh Catch of The Day, Leche De Tigre, Garlic Crostinis

MAIN

Bronzed Mesquite Diver Scallops

Mango Strawberry Sherry Salad, Roasted Garlic Potato Pave, Blood Orange Ginger Gastrique

Wine Pairing

Château Lamothe White Bordeaux – Bordeaux, France

Charred Black Powder New York Strip

2” Thick C.A.B., Horseradish Potato En Croute, Micro Herb Salad, Truffle Crème Fraiche

Wine Pairing

Big Smooth Cabernet Sauvignon – Lodi, California

Citrus Seared Sea Bass

Peruvian Potato Puree, Red Onion Curtido, Chimichurri, Pao de Queijo

Wine Pairing

Basa Verdejo – Rueda, Spain

Canard Au Poivre

Muniere Parsnip Puree, Sunflower Salad, Cherry Hazelnut Compote

Wine Pairing

Louis Jadot Beaujolais – Burgundy, France

Lobster Flight

Cold Culantro Lobster Wonton, Ginger Carrot Curry Lobster Tempura, Togarashi Lobster Medallion

Wine Pairing

Santa Margherita Pinot Grigio – Controllata, Italy

Moroccan Lamb Tangine

Toasted Almond Cous Cous, Medjool Date &Tangerine Sumac Salad

Wine Pairing

Bodegas Muga Reserva – Rioja, Spain

Harissa Roasted Airline Chicken

Artichoke & Pea Tendril Salad, Lemon Brie Cream

Wine Pairing

Peter Yealands Sauvignon Blanc – Marlborough, New Zealand

DESSERT

Galley Fresh Brittle Brownie Ice Cream

Hazelnut Ganache

Galley Fresh Banana, Baileys & Coconut Ice Cream

Monkey Dust

Lilikoi Lemon Bars

Fresh Passion Fruit

Mexican Chocolate Tres Leches

Bandito Dust

Key Lime Tart

Citrus Meringue

Strawberry Rhubarb Galette

Galley Fresh Vanilla Ice Cream

Apfelstrudel

Fresh Cream

SHIP’S BAR

Marg-A3-ta

Patron Silver, Blue Curaçao, Fresh Mandarin, Orangina, Lime, Smoked Sea Salt Rim

Planteurs Punch

Arundel Rum, Spiced Cane Syrup, Guava, Pineapple

Tuscan Sun

Aperol, Prosecco, San Pellegrino, Peychard Bitters, Blood Orange

Mermaid Kiss

Butterfly Pea Infused Vodka, Passion Fruit Nectar, Sparkling Pink Grapefruit, Kelp Sea Salt Rim

Orange Hemingway

Blue Chair White Rum, Fresh Orange, Fresh Lime, Maraschino Liqueur

Poquito Picante

Hendricks Gin, Cointreau, Cucumber, Cilantro, Lemon, Jalapeño Infused Simple Syrup

Yuzu Lychee Fizz

Prosecco, Yuzu Juice, Lychee Nectar, Lemon Grass

Additional Rate Information

GENERAL NOTES:

A3 is a BVI based vessel. Please use BVI ports only.

MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$29,200 3/$29,550 4/$29,900 5/$30,250 6/$30,600 7/$31,450 8/$33,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$29,350 3/$29,775 4/$30,200 5/$30,625 6/$31,050 7/$31,975 8/$33,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $600 per cabin, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $42,000, charter may not start prior to 12/27

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Boat will be BVI based for ’22 / ’23 season.

 

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2022 Inclusive $29,500 $30,000 $30,500 $31,000 $31,500 $32,500 $34,500
Winter 2022 to 2023 Inclusive $29,500 $30,000 $30,500 $31,000 $31,500 $32,500 $34,500
Summer 2023 Inclusive $29,500 $30,000 $30,500 $31,000 $31,500 $32,500 $34,500
Winter 2023 to 2024 Inclusive $29,500 $30,000 $30,500 $31,000 $31,500 $32,500 $34,500

Additional Rate Information

GENERAL NOTES:

A3 is a BVI based vessel. Please use BVI ports only.

MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$29,200 3/$29,550 4/$29,900 5/$30,250 6/$30,600 7/$31,450 8/$33,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$29,350 3/$29,775 4/$30,200 5/$30,625 6/$31,050 7/$31,975 8/$33,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $600 per cabin, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $42,000, charter may not start prior to 12/27

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Boat will be BVI based for ’22 / ’23 season.

 

A3 Lagoon 560 Catamaran Crewed Charters Captain and Chef

Capt. Colleen Korona
Colleen was born and raised in Florida, where she grew up playing on the water. She bought her first sailboat when she was 24 years old, decided to live on it and then sailed it to the Bahamas.

Colleen stepped out of the boating world for a while and managed a mental health office with 10 doctors for several years before moving on to working at a nuclear brain-imaging facility. Then the recession came, and she was unemployed. It didn’t take much prodding to head back out on the ocean and do some more sailing. She literally sold almost everything, packed the rest up and spent the next year sailing the East coast and exploring the cruising grounds from Florida to Rhode Island. There happened to be a group of boats heading to the Caribbean in Virginia and she thought, “What the heck! Let’s check it out and head to the Caribbean!” 14 days later they arrived in Tortola, BVI.

She spent another year playing, exploring and sailing down to Trinidad, and then the money ran out. Colleen started to pick up jobs on charter boats here and there to have some money in her pocket. Over the next few years, Colleen worked as a first mate on a tall ship and sailing day-charter boats, as well as a stewardess and deckhand on a trimaran and crew on mega yachts in New England. But nothing beats working in the Caribbean! Colleen then got her captain’s license, and now feels very fortunate to have a great office at sea where she can share the beautiful place with guests.

Chef Matt Proto
Matt has been in the customer-service industry for the past 25 years. His career as a professional chef has lead him to the Caribbean where he now uses his culinary skills to create the perfect onboard dining experience for guests. He draws from a wide range of experience to deliver a broad spectrum of flavors and genres, keeping each new day full of fresh ideas. Matt grew up in Florida and has spent most of his life either in or on the water, and he’s been an avid scuba diver since 2006. In 2012, he got rid of everything except for one suitcase full of clothes and started doing seasonal work as a traveling chef. After living in Hawaii, Alaska and Cozumel, he found himself in St. Thomas working in a food truck on the beach when a friend approached him with a job offer as a chef on a charter boat. This is where he met Colleen and discovered the perfect gig. Since then, Matt has combined his love of food with his love of the ocean to create the perfect charter for more than just a vacation experience—but a passion for life and nature, and the desire to share those things with like-minded individuals. Matt is a PADI Dive Instructor and will be happy to show you the beautiful underwater world of the Virgin Islands.

Onboard A3, we try to create a fun and safe environment for families to enjoy. We offer a wide variety of activities geared towards keeping a younger audience entertained, even when the weather is not ideal. In the galley, kids have an opportunity to get some hands on culinary training, making cookies, fresh pasta, ice cream, or anything else that might spark their interest. In the salon, we have have an extensive collection of games for all ages, and are always up for challenge. We have thousands of movies to choose from that can be viewed on the outdoor theater, and of course can be enjoyed with the flavor popcorn of your choosing. In the water, we have plenty of toys, including tubes and skis that can be pulled behind the dinghy, as well as scuba and snorkel gear for all ages. If celebrations are your thing, come on down! We love doing birthday parties, holidays, anniversaries, or any other reason you can think of to throw a party! So if you’re thinking of bringing the family on vacation, let A3 help make it a memorable one!

****CREW HAS BEEN FULLY VACCINATED FOR COVID-19****

Title Name Nation Born Languages
Captain Colleen Korona USA 1973 English
Crew Matt Proto USA
A3 Lagoon 560 Catamaran Crewed Charters Captain Colleen Korona

Captain

Colleen Korona
A3 Lagoon 560 Catamaran Crewed Charters Chef Matt Proto

Chef/First Mate

Matt Proto

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 21KW
Water Maker Yes 60 gal
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 56
Pax 8
Cabins 4
Year Built 2016
Cruise Speed 8
Guest Smoke On stern steps
Children Allowed Yes
Min Child Age 8

Leisure

Dinghy Highfield 14ft
Dinghy Hp 60
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board 2
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube 1
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Float Mats 1
Games Beach Yes
Fishing Gear Yes
Dive Info A3 offers diving.
Each dive for certified divers is $50 per person per dive paid directly to the crew. Maximum 6 divers at a time and 4 dives per week. (depending on number of divers)

Rate includes use of boats dive gear.
Dive Costs Captain is a qualified PADI Instructor.
If guests wish to dive, cost is $50 per dive per diver.
Resort course available at $150 per person (maximum number of resort courses offered per week is 4).

Other Specs

Beam 31
Draft 5
Queen 3
Twin Cabins 1
Pref Pickup Village Cay, BVI
Other Pickup Nanny Cay
Turn Around 48 hr ONLY
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Dine In 8
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Engines 2 x 110 HP engines.21KW generator.
Inverter Yes
Voltages 110
Water Capacity 240gal
Dinghy Pax 6
Kids Skis 1
Sea Bob No
Sea Scooter No
Fish Permit BVI permit applied for, catch & release only
Swim Platform STERN SCOOPS
Boarding Ladder Stern
Dinghy Sailing No
Fish Gear Type Trolling and Casting
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
Resort Course $150 per diver
Full Course Rendezvous Only
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 14
Num B C S 6
Num Regs 6
Num Divers 6
Num Dives 4 per week
Num Dive Lights 6
Other Entertain A3 does have a safe onboard for guest use.
Communicate WIFI available aboard the yacht.
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No
Other Toys Defibrillators

1 Master cabin with queen bed and 2 spacious guest cabins with queen-sized beds. In addition, there is one cabin with single-sized bunk beds (38″x75″L). All cabins come with en-suite heads and showers, fans, and private A/C controls. Memory foam mattress toppers on all berths for guests comfort.

Bunk dimensions:
Top Bunk
78”Lx34”W and the foot tapers to 21 1/2”
Bottom Bunk
80”Lx34”W

DAY BREAK

Beetroot Salmon Shingle

Dill Avocado, Soft Boiled Eggs, Shallots, Broccoli Sprouts, Galley Fresh Artisan Wheat, Fresh Fruit

Tamagoyaki Japanese Omelet

Shaved Daikon, Miso Glazed Japanese Sweet Potato, Seven Spice, Fresh Fruit

Acai Breakfast Bowl

Fage, Hemp Hearts, Granola, Chia Seeds, Toasted Cashews, Galley Fresh Muffins, Fresh Fruit

Banana Kahuna Cakes

Smokey Sea Salt Bacon, Toasted Almonds, Dark Rum & Brown Butter Cane Syrup, Fresh Fruit

Tapas Breakfast Board

Seafood Croquets, Gruyere Souffles, Salchichas, Piquillo Shard Salad, Galley Fresh Muffins, Fresh Fruit

Chicken n’ Waffle Wake-Up

Hillside Farms F.R.O.G. Jam, Zucchini Hash Rounds, Fresh Fruit

Florentine Benedict

Wilted Spinach, Sweet Potato Chorizo Hash, Green Peppercorn Sabayon, Fresh Fruit

MIDDAY

Papadum Chaat Salad

Cucumber, Mango, Pomegranate, Radish, Chick Peas, Mint Yogurt Chutney Cracked Black Pepper Papadum

Cuttlefish Ink & Crab Mezzelunes

Fennel Leek & Pecorino Ragout

Summertime Chopped Salad

Shrimp, Sweet Corn, Snap Peas, Pancetta, Strawberries, Gorgonzola, Sunflower Seeds, Red Oak Romaine Cider Vinaigrette, Grilled Garlic Toast Points

Chicken Katsu Bento Box

Edamame Salad, Ribbon Vegetables, Tonkatsu Sauce, Steamed Rice

Pomegranate & Tarragon Lobster Salad

Shaved Fennel, Baby Frisee, Poppy Seed Water Crackers

Grilled Everglade Chicken Sandwich

Pepper Jack, Bermuda Onion Confit, Sweet Potato Fries, Orange Blossom Aioli, Galley Fresh Sour Dough

A3 Bison Burger

Port Salut, LTO, Yuca Fries, Sweet n’ Spicy Tomato Chutney, Galley Fresh Brioche Bun

Blue Corn Shrimp n’ Grits

Tomato Bacon Relish

HORS D’OEUVRES

Takoyaki

Octopus, Okonomiyaki Sauce, Bonito Flakes

Citrus Segment Shrimp Cocktail

Sweet Scotch Bonnet Basil Vinaigrette

Salmon Lomi Lomi

Wasabi Rice Crackers

Herb Encrusted Steak Carpaccio

Ricotta Salata, Arugula, Peppadews, Mignonette, Galley Fresh Focaccia

Cauliflower, Crab & Cave Aged Cheddar Dip

Blue Corn Tortillas

Trinidad Doubles

Mango Chutney, Kucheela, Curry Chick Peas, Bara Bread

Peruvian Ceviche

Fresh Catch of The Day, Leche De Tigre, Garlic Crostinis

MAIN

Bronzed Mesquite Diver Scallops

Mango Strawberry Sherry Salad, Roasted Garlic Potato Pave, Blood Orange Ginger Gastrique

Wine Pairing

Château Lamothe White Bordeaux – Bordeaux, France

Charred Black Powder New York Strip

2” Thick C.A.B., Horseradish Potato En Croute, Micro Herb Salad, Truffle Crème Fraiche

Wine Pairing

Big Smooth Cabernet Sauvignon – Lodi, California

Citrus Seared Sea Bass

Peruvian Potato Puree, Red Onion Curtido, Chimichurri, Pao de Queijo

Wine Pairing

Basa Verdejo – Rueda, Spain

Canard Au Poivre

Muniere Parsnip Puree, Sunflower Salad, Cherry Hazelnut Compote

Wine Pairing

Louis Jadot Beaujolais – Burgundy, France

Lobster Flight

Cold Culantro Lobster Wonton, Ginger Carrot Curry Lobster Tempura, Togarashi Lobster Medallion

Wine Pairing

Santa Margherita Pinot Grigio – Controllata, Italy

Moroccan Lamb Tangine

Toasted Almond Cous Cous, Medjool Date &Tangerine Sumac Salad

Wine Pairing

Bodegas Muga Reserva – Rioja, Spain

Harissa Roasted Airline Chicken

Artichoke & Pea Tendril Salad, Lemon Brie Cream

Wine Pairing

Peter Yealands Sauvignon Blanc – Marlborough, New Zealand

DESSERT

Galley Fresh Brittle Brownie Ice Cream

Hazelnut Ganache

Galley Fresh Banana, Baileys & Coconut Ice Cream

Monkey Dust

Lilikoi Lemon Bars

Fresh Passion Fruit

Mexican Chocolate Tres Leches

Bandito Dust

Key Lime Tart

Citrus Meringue

Strawberry Rhubarb Galette

Galley Fresh Vanilla Ice Cream

Apfelstrudel

Fresh Cream

SHIP’S BAR

Marg-A3-ta

Patron Silver, Blue Curaçao, Fresh Mandarin, Orangina, Lime, Smoked Sea Salt Rim

Planteurs Punch

Arundel Rum, Spiced Cane Syrup, Guava, Pineapple

Tuscan Sun

Aperol, Prosecco, San Pellegrino, Peychard Bitters, Blood Orange

Mermaid Kiss

Butterfly Pea Infused Vodka, Passion Fruit Nectar, Sparkling Pink Grapefruit, Kelp Sea Salt Rim

Orange Hemingway

Blue Chair White Rum, Fresh Orange, Fresh Lime, Maraschino Liqueur

Poquito Picante

Hendricks Gin, Cointreau, Cucumber, Cilantro, Lemon, Jalapeño Infused Simple Syrup

Yuzu Lychee Fizz

Prosecco, Yuzu Juice, Lychee Nectar, Lemon Grass

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.