Ed Hamilton & Co.

ABBY NORMAL TO

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Sample Menu

Sample Menu ……….

Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served
with a fruit chutney. Fresh baked bread.

Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic
lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served
with a crisp dry white wine.

Dessert : French apple cake with chunks of sweet apple nestled in tender buttery
rum cake. Covered in sugar powder and served with a lightly sweetened whipped
cream or vanilla ice cream.

Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.

Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.

Snack : Freshly cut veggies with assortment of dips

Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and
French ratatouille.

Dessert : Creamy and deliously rich chocolate mousse, covered in shaving of rich
dark chocolate and fresh strawberries.

Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple
syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.

Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots
of veggies, seasoned in soy, honey and plenty of sesame with warm bread.

Snack : Hummus with Pita bread.

Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce,
served with fresh vegetables and home baked bread.

Dessert: Caribbean Key lime pie

Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.

Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.

Snack : Cheese platter, crackers and fruit.

Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled
on a bed of pasta. Served with garden salad and fresh baked bread.

Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.

Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season,
served with assortment of cereal, juice, coffee and tea.

Lunch : Beef burgers grilled, with a selection of toppings, served with fries.

Snack : Caprese Crostini, crusty bread with cheese and marinated basil.

Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby
potatoes. Baked bread and garden salad.

Dessert : Panna cotta, simple and elegant.

Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and
tangy. Toast, jams, juice, coffee & tea.

Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.

Snack : Charcuterie board.

Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan
and steamed basmati rice and watermelon feta salad.

Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream
and drizzled with toffee sauce and grated chocolate.

Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.

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.

2023 Christmas Week and 2023/24 New Years Week 1- 8 Guests $32,775 Now offering 25% of the Holiday rates

Christmas week to end by December 26th. New Years to begin no earlier than December 28th
7 night minimum

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: BVI based

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2023 to 2024 Inclusive $22,500 $23,500 $24,500 $25,500 $26,500 $28,500 $29,500
Summer 2024 Inclusive $22,500 $23,500 $24,500 $25,500 $26,500 $28,500 $29,500

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.

2023 Christmas Week and 2023/24 New Years Week 1- 8 Guests $32,775 Now offering 25% of the Holiday rates

Christmas week to end by December 26th. New Years to begin no earlier than December 28th
7 night minimum

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: BVI based

Captain Richard Hallett isn’t completely comfortable with that description though. In his words, “If you are coming for a vacation, you are in the wrong place. We do adventures.”

It is also a very luxurious vacation as Shannon Hallett (who is also a sailor in her own right,) is a phenomenal chef and can match her menu to your dietary needs. She is quite adept at finding delicious, fresh produce on the islands as well as fish and meat. A sumptuous dinner is never over until it is finished with some type of delectable dessert.

The adventure part though is what sets Abby Normal To apart from other charter yachts. Part of this is due to the fact that both Richard and Shannon are very familiar not only with sailing, but also with the nature of the islands: the weather and wind, the layout of the area and the many hidden gems the islands hold.

When Captain Richard is sailing the boat he is quite happy to have company sitting next to him at the helm as he explains the processes of sailing a 50 foot catamaran, whether it’s a short sail across Sir Francis Drake Channel on the first evening or a sunrise sail to Anegada. Shannon can show interested sailors how to anchor or how to hook a mooring ball. If you are not up for learning to sail, you can always relax on the beanbags on the tramp, sun up on the u-shaped couch on the flybridge, or read in a nice shady spot.

Captain Richard will sail you to snorkel sites that are off the beaten path, to pristine beaches for lunch and a swim or to explore the RMS Rhône. Shannon can set you up for island tours, scuba diving or even a day diving for conch and making your own ceviche.

Richard and Shannon have sailed Abby Normal To since her first launch in the summer of 2019 and have taken exquisite care of her. They will guide you on the adventure of a lifetime.

Title Name Nation Born Languages
Captain Richard Hallett UK 7 ENGLISH
Crew Shannon Hallett SOUTH AFRICA

Captain

Richard Hallett

Chef

Shannon Hallett

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer No
Generator 8 KW
Water Maker YES
Ice Maker Yes

Electronics

Ipod Yes

General

Length 51 ft
Pax 8
Cabins 4
Refit 2023
Year Built 2019
Cruise Speed 6 - 8 knots
Guest Pet No
Children Allowed Yes
Min Child Age ANY

Leisure

Dinghy 12'
Dinghy Hp 25HP
Adult W Skis 2
Knee Board 1
Stand Up Paddle 2
Gear Snorkel 8
Tube 2
2 Man Kayak 3
Fishing Gear Yes

Other Specs

Power Cat N
Beam 26.5 Ft
Draft 5.6 Ft
Jacuzzi No
Pref Pickup NANNY CAY
Turn Around 48 HOURS
Builder Robertson and Caine
Vcr Dvd Yes
Num Cds YES
Board Games Yes
Num Books YES
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Yes
B B Q Yes
Gay Charters Inq
Nude Charters Yes
Inverter 3000W
Water Capacity 185
Sea Bob No
Sea Scooter No
Fish Permit TBD
Fish Gear Type TROLLING
Num Fish Rods 2
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other BIODEGRADABLE CLEANING PRODUCTS
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge NO
Other Toys SWIM NOODLES

Sample Menu ……….

Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served
with a fruit chutney. Fresh baked bread.

Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic
lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served
with a crisp dry white wine.

Dessert : French apple cake with chunks of sweet apple nestled in tender buttery
rum cake. Covered in sugar powder and served with a lightly sweetened whipped
cream or vanilla ice cream.

Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.

Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.

Snack : Freshly cut veggies with assortment of dips

Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and
French ratatouille.

Dessert : Creamy and deliously rich chocolate mousse, covered in shaving of rich
dark chocolate and fresh strawberries.

Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple
syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.

Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots
of veggies, seasoned in soy, honey and plenty of sesame with warm bread.

Snack : Hummus with Pita bread.

Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce,
served with fresh vegetables and home baked bread.

Dessert: Caribbean Key lime pie

Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.

Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.

Snack : Cheese platter, crackers and fruit.

Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled
on a bed of pasta. Served with garden salad and fresh baked bread.

Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.

Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season,
served with assortment of cereal, juice, coffee and tea.

Lunch : Beef burgers grilled, with a selection of toppings, served with fries.

Snack : Caprese Crostini, crusty bread with cheese and marinated basil.

Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby
potatoes. Baked bread and garden salad.

Dessert : Panna cotta, simple and elegant.

Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and
tangy. Toast, jams, juice, coffee & tea.

Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.

Snack : Charcuterie board.

Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan
and steamed basmati rice and watermelon feta salad.

Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream
and drizzled with toffee sauce and grated chocolate.

Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.

Request Info

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.