Ed Hamilton & Co.

AD ASTRA 54

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

Ad Astra is best suited for 10 guests. Aft cabins and two forepeaks have wet heads.

Crew take port aft cabin, but will move to the twin cabin upon request.

Sample Menu

B R E A K F A S T
A fresh fruit platter, juice or fruit smoothie, coffee
and tea are served with breakfast every day

S P E L T P A N C A K E S
Cinnamon | Maple | Mascarpone
S H A K S H U K A
Avocado | Feta | Mint | Toasted bread
C A R A M E L I Z E D  F R E N C H  T O A S T
Fresh berries | Butter
H O M E M A D E  S C O N E S
Jam | Butter| Nutella | Whipped cream
C R O I S S A N T  B E N E D I C T
Smoked salmon | Hollandaise | Avocado | Poached egg
I T A L I A N  S T Y L E  E G G S C A P R E S E
Fried egg | Ciabatta | Pesto| Crispy prosciutto | Mozzarella | Tomato
C R E P E S
Lemon curd | Caster sugar | Raspberries

L U N C H
M A D E  T O  O R D E R  I T A L I A N  P I Z Z A
Mascarpone | Crème fraiche | Mozzarella | Mixed protein | Mixed vegetables
B A N G  B A N G  V I E T N A M E S E  N O O D L E  S A L A D

Prawns | Shallots | Roasted peanuts | Bean sprouts | Mint | Ginger | Lime | Chili
P O K E  B O W L
Fresh tuna | Cabbage | Sushi rice | Mango salsa | Pickled Ginger | Chili mayo
T H E  M O L L I E  S A L A D
Couscous | Parsley | Cashews | Pomegranate | Red cabbage | Feta | Sweet potato
C R E A M Y  L O B S T E R  P A S T A
Lobster | White wine | Parmesan | Cream | Lemon | Chives | Garlic bread
M E X I C A N  C A R N I T A S  T A C O
Pulled pork | Guacamole | Pico de Gallo | Coriander | Pickled red onion
F A N C Y  C H I C K E N  B U R G E R
Brioche | Parsley | Basil | Lemon zest | Sweet potato fries | Harissa-honey
dressing

D I N N E R
S T A R T E R S
C R E A M Y  C A U L I F L O W E R  S O U P

Garlic  | Cashew nut | Pumpkin seed | Garlic bread
R O A S T E D  R O O T  V E G E T A B L E  S A L A D
Sweet potato | Carrot | Honey | Garlic | Ricotta | Rosemary | Thyme
T H A I  G R E E N  M A N G O  S A L A D
Mango | Peanuts | Chili | Ginger | Coconut flakes | Basil
S I Z Z L I N G  P R A W N S
Chili | Parsley | Aioli | Toasted bread
S E A  B R E A M  C E V I C H E
Charred sweetcorn | Spring onion | Coriander | Lime
J A P A N E S E  C A B B A G E  P A N C A K E S
White cabbage | Soy sauce | Siracha mayo
G R I L L E D  L O B S T E R  T A I L S
Lemon | Parsley | Butter | Dijon mustard | Garlic

D I N N E R
M A I N S
R I B E Y E  S T E A K
Parmesan potatoes | Chimichurri
S E A R E D  S E S A M E  C R U S T E D  T U N A  S T E A K
Asian slaw | Asparagus | Soy sauce
C R E A M Y  C H E R R Y  T O M A T O  R I S O T T O
Rosemary | Cherry tomatoes | Basil | Champignon
S E A  B R E A M
Potato pure | Lemon | Crispy green salad | Confit tomatoes
C R E A M Y  L O B S T E R  P A S T A
White wine | Parmesan| Lemon | Chives | Garlic bread
M I D D L E  E A S T E R N  M E Z E
Lamb kofta | Falafel | Tabouli | Tzatziki | Hummus | Zaalouk | Muhammara | Pita Bread
S C A L L O P S  W I T H  P O P C O R N  S A U C E
Sweet corn | Lemon | Crispy prosciutto | Popcorn

D I N N E R
D E S S E R T
S W E D I S H  S T I C K Y  C H O C O L A T E  C A K E
Whipped cream | Raspberries | Caster sugar
D E C O N T R U C T E D  C A R R O T  C A K E
Roasted pecans | Pickled carrots
T H R E E  L A Y E R D  C H E E S E C A K E
Cream cheese | Strawberries | White chocolate
S T I C K Y  C I N N A M O N  B U N S
Caramel sauce | Pistachio
B A K L A V A
Walnuts | Hazelnuts | Dark chocolate | Cinnamon
M I N I  P A V L O V A S
Passionfruit curd | Mixed berries | Whipped cream
H I B I S C U S  P A N N A  C O T T A
Vanilla | Hibiscus sauce

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2023: 2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800 9/$33,650 10/$34,500
WINTER 2023/2024: 2/$33,700 3/$34,050 4/$34,400 5/$34,750 6/$35,100 7/$35,450 8/$35,800 9/$36,650 10/$37,500

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2023: 2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400 9/$34,325 10/$35,250
WINTER 2023/2024: 2023: 2/$33,850 3/$34,275 4/$34,700 5/$35,125 6/$35,550 7/$35,975 8/$36,400 9/$37,325 10/$38,250

CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS 2023: 1-10 guests @ $46,800 – charter must end by 12/26/23
NEW YEARS 2022/2023: 1-10 guests @ $45,500 – charter may not start prior to 12/27/22
NEW YEARS 2023/2024: 1-10 guests @ $50,700 – charter may not start prior to 12/27/23

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

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 2022 to 2023 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $35,000 $36,000
Summer 2023 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $35,000 $36,000
Winter 2023 to 2024 Inclusive $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000 $38,000 $39,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2023: 2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800 9/$33,650 10/$34,500
WINTER 2023/2024: 2/$33,700 3/$34,050 4/$34,400 5/$34,750 6/$35,100 7/$35,450 8/$35,800 9/$36,650 10/$37,500

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2023: 2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400 9/$34,325 10/$35,250
WINTER 2023/2024: 2023: 2/$33,850 3/$34,275 4/$34,700 5/$35,125 6/$35,550 7/$35,975 8/$36,400 9/$37,325 10/$38,250

CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS 2023: 1-10 guests @ $46,800 – charter must end by 12/26/23
NEW YEARS 2022/2023: 1-10 guests @ $45,500 – charter may not start prior to 12/27/22
NEW YEARS 2023/2024: 1-10 guests @ $50,700 – charter may not start prior to 12/27/23

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Thomas Bik

Born and raised in the Netherlands Thomas always had a passion for the ocean. With both of his parents being fanatic sailors, it was only natural that he spent all of his free time on the water partaking in every water sport imaginable.

From a young age it became very clear that his drive would point him toward a career on the water. He applied for a bachelor’s in Water Management with a minor in Smart Water, followed by a Masters in Hydrology specializing in hurricane storm surge control in the Caribbean and Florida.

During COVID, he decided to apply to a nautical college and upon graduation, worked as a first officer on sailing yachts up to 500GT. He quickly realized that the size of these yachts directly impact the amount of guest interaction. He therefore decided to obtain his Yacht Masters and become a captain on smaller sailing vessels.

His adventures started working in Flotillas in the Mediterranean, where he met Mollie on the dock in Croatia. After a lot of evenings sharing dreams, they decided to put these dreams into practice. They moved to the south Caribbean to work day charters on a 75ft catamaran and returned to the Mediterranean together. They quickly realized that this is the life they want to live.

Mollie Olsson

Mollie grew up in a small city called Jönköping, in Sweden and with her loving mother she learned how to cook from a young age and would always create great feasts for her big family and friends.

At the age of 18 she moved away from home to follow her passion for performing arts and worked as a dancer, flying trapeze instructor and acrobat in Mexico. Here she found her love for the Mexican cuisine, which speaks to her eclectic range of cooking with combinations of ingredients like lime, chili and garlic. Her guacamole is to die for.

Mollie then found herself following her other interests, sport and exercise science which took her to Australia to study for a year. She fell in love with this beautiful country and ended up staying for almost 4 years. With her knowledge she tried her hand in entrepreneurial ship, opening her own performance center for strength sports on the Sunshine Coast in a partnership. After the separation of the partnership (the business however has been a success and is still in operation), she started working as a front of house manager in a vegan and gluten-free herbal bar. Here she was able to tap into her creative side and create new exciting cocktails, write menus and run a team of incredible people.

After this Mollie decided to move back to Scandinavia to enter the oil industry where she worked in the catering department. But she got tired of the cold weather and decided to take on a new path and move to warmer climate. She then found a home in the yachting industry, an occupation where she can both travel and work at the same time, whilst meeting new exciting people all over the world.

She took on multiple roles as deckhand, stewardess and chef on both motor yachts and sailing boats. This is where she really found a passion for the art of cooking. Mollie has been very fortunate to travel all over the world and has visited over 50 different countries. In those different countries she loved to take an active approach to learn and study the cuisine. Fresh produce and good ingredients are key when creating a nutritious and flavorful dish and don’t forget that sprinkle of love.

When Mollie is not cooking, she enjoys adventuring activities such as hiking, dancing, skiing, sailing and all kinds of training and when she wants to relax, she likes taking a deep breath on her yoga mat or creating long lasting memories through her camera lens.

Mollie and Thomas met on the dock on her very first sailing trip and they never looked back! From two separate parts of the world, they found each other in a whirlwind of adventure.

Title Name Nation Born Languages
Captain Thomas Bik Amsterdam 1995 English, Dutch, Swedish
Crew Mollie Olsson Sweden
Ad Astra Crewed Catamaran Charter Captain Thomas Bik

Captain

Captain Thomas
Ad Astra Crewed Catamaran Charter Chef Mollie Olsson

Chef/Mate

Chef Mollie

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer No
Generator Yes
Water Maker Yes- 2 x W
Ice Maker Yes

Electronics

Sat Tv No
Ipod Yes

General

Pax 10
Cabins 5
Year Built 2019
Cruise Speed 8 Knots
Guest Smoke On sugar scoops only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 14 ft. Highfield Center console with Turbo Swing for watersports and ladder assembly
Dinghy Hp 60
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel 12
Tube No
Scurfer No
Wake Board No
2 Man Kayak 1
Float Mats No
Games Beach No
Fishing Gear No

Other Specs

size Feet 54.00 Ft
Beam 28
Draft 5
Queen 5
Twin Cabins 1
Pref Pickup Scrub Island
Other Pickup BVI
Turn Around 48
Builder Bali Catamarans
Vcr Dvd No
Salon Stereo Yes
Board Games No
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Voltages 110V
Water Capacity 1200L - 315 GAL
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder Yes/Stern
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 5
Tp In Heads No
Ac Night Yes
Ac Sur Charge No
Sail Instruct No

Ad Astra is best suited for 10 guests. Aft cabins and two forepeaks have wet heads.

Crew take port aft cabin, but will move to the twin cabin upon request.

B R E A K F A S T
A fresh fruit platter, juice or fruit smoothie, coffee
and tea are served with breakfast every day

S P E L T P A N C A K E S
Cinnamon | Maple | Mascarpone
S H A K S H U K A
Avocado | Feta | Mint | Toasted bread
C A R A M E L I Z E D  F R E N C H  T O A S T
Fresh berries | Butter
H O M E M A D E  S C O N E S
Jam | Butter| Nutella | Whipped cream
C R O I S S A N T  B E N E D I C T
Smoked salmon | Hollandaise | Avocado | Poached egg
I T A L I A N  S T Y L E  E G G S C A P R E S E
Fried egg | Ciabatta | Pesto| Crispy prosciutto | Mozzarella | Tomato
C R E P E S
Lemon curd | Caster sugar | Raspberries

L U N C H
M A D E  T O  O R D E R  I T A L I A N  P I Z Z A
Mascarpone | Crème fraiche | Mozzarella | Mixed protein | Mixed vegetables
B A N G  B A N G  V I E T N A M E S E  N O O D L E  S A L A D

Prawns | Shallots | Roasted peanuts | Bean sprouts | Mint | Ginger | Lime | Chili
P O K E  B O W L
Fresh tuna | Cabbage | Sushi rice | Mango salsa | Pickled Ginger | Chili mayo
T H E  M O L L I E  S A L A D
Couscous | Parsley | Cashews | Pomegranate | Red cabbage | Feta | Sweet potato
C R E A M Y  L O B S T E R  P A S T A
Lobster | White wine | Parmesan | Cream | Lemon | Chives | Garlic bread
M E X I C A N  C A R N I T A S  T A C O
Pulled pork | Guacamole | Pico de Gallo | Coriander | Pickled red onion
F A N C Y  C H I C K E N  B U R G E R
Brioche | Parsley | Basil | Lemon zest | Sweet potato fries | Harissa-honey
dressing

D I N N E R
S T A R T E R S
C R E A M Y  C A U L I F L O W E R  S O U P

Garlic  | Cashew nut | Pumpkin seed | Garlic bread
R O A S T E D  R O O T  V E G E T A B L E  S A L A D
Sweet potato | Carrot | Honey | Garlic | Ricotta | Rosemary | Thyme
T H A I  G R E E N  M A N G O  S A L A D
Mango | Peanuts | Chili | Ginger | Coconut flakes | Basil
S I Z Z L I N G  P R A W N S
Chili | Parsley | Aioli | Toasted bread
S E A  B R E A M  C E V I C H E
Charred sweetcorn | Spring onion | Coriander | Lime
J A P A N E S E  C A B B A G E  P A N C A K E S
White cabbage | Soy sauce | Siracha mayo
G R I L L E D  L O B S T E R  T A I L S
Lemon | Parsley | Butter | Dijon mustard | Garlic

D I N N E R
M A I N S
R I B E Y E  S T E A K
Parmesan potatoes | Chimichurri
S E A R E D  S E S A M E  C R U S T E D  T U N A  S T E A K
Asian slaw | Asparagus | Soy sauce
C R E A M Y  C H E R R Y  T O M A T O  R I S O T T O
Rosemary | Cherry tomatoes | Basil | Champignon
S E A  B R E A M
Potato pure | Lemon | Crispy green salad | Confit tomatoes
C R E A M Y  L O B S T E R  P A S T A
White wine | Parmesan| Lemon | Chives | Garlic bread
M I D D L E  E A S T E R N  M E Z E
Lamb kofta | Falafel | Tabouli | Tzatziki | Hummus | Zaalouk | Muhammara | Pita Bread
S C A L L O P S  W I T H  P O P C O R N  S A U C E
Sweet corn | Lemon | Crispy prosciutto | Popcorn

D I N N E R
D E S S E R T
S W E D I S H  S T I C K Y  C H O C O L A T E  C A K E
Whipped cream | Raspberries | Caster sugar
D E C O N T R U C T E D  C A R R O T  C A K E
Roasted pecans | Pickled carrots
T H R E E  L A Y E R D  C H E E S E C A K E
Cream cheese | Strawberries | White chocolate
S T I C K Y  C I N N A M O N  B U N S
Caramel sauce | Pistachio
B A K L A V A
Walnuts | Hazelnuts | Dark chocolate | Cinnamon
M I N I  P A V L O V A S
Passionfruit curd | Mixed berries | Whipped cream
H I B I S C U S  P A N N A  C O T T A
Vanilla | Hibiscus sauce

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.