Rates Per Week
Crew Profiles
Specifications
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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
| Summer 2024 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
| Winter 2024 to 2025 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
| Summer 2025 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
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 Jake Todd
Qualifications:
-Officer of the Watch 3000gt with 35000nm at sea
-Yacht master offshore and Yacht master ocean theory
-Approved engine Course
-RYA Powerboat level 2
-Dive master
Jake is an experienced yachtsman, with an impressive sailing record having covered over 35000nm with 4 Atlantic crossings, dozens of Med crossings and plenty of yachting around the miserable south coast of England. He started his sailing from a humble town called Hayling island, where as you might have guessed, there isn’t much to do except being around the sea. Jake starting dinghy sailing at 9 where he quickly progressed through the ranks to national junior champion and eventually representing GBR in many world champion events at youth level. Over his 7 year career in yachting he has been working in the superyacht sector on racing yachts and high performance carbon yachts. His previous job as a 1st mate on a 148ft carbon yacht gave him vast experience in all types of conditions, environment and locations. His studies in the yachting industry has merited him with his Officer of the watch 3000gt which qualifies him to be an officer on yachts over 80m/262ft. He wants to eventually carry on his studies and reach his Master licenses in the future. Jake brings a wealth of experience, unwavering dedication and a genuine love for the sea. He guarantees a safe and memorable sailing experience for all that embark on his voyages.
Chef Caitlin Willows
Qualifications:
CTH level 2 award in Culinary arts, Ashburton Culinary academy
CIEH food safety level 2
RYA Powerboat level 2
Caitlin is a foody. She loves making food and has an unrelenting desire to please people with it. She too has been working in the superyacht industry for over 7 years, spanning across the globe on a variety of different yachts. She too has completed 3 Atlantic crossing on sailing and motor yachts, with many thousands of miles under her belt. Caitlin’s journey took an exciting turn when she had the opportunity to work under 2 Italian Michelin star chefs which filled her culinary arson with a touch of elegance and sophistication. Their mentorship helped shape her creativity and push her talents to another level. She was born in South Africa where she was raised by a family who loves a traditional “braai”. Her mother being Mauritian and her father from South Africa she, from a young age was surrounded by different cuisines and cultures. Besides her culinary skills she is irresistibly drawn to the sea and finds solace and inspiration from its depths. Cheffing is her passion so perusing it as a long term career seems to be the only option. Caitlin brings an unburning desire to provide exquisite meals against the back drop of the open ocean.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jake Todd | United Kingdom | 1998 | |
| Crew | Caitilin Willows | South African |
Captain
Jake Todd
Chef
Caitlin Willows
Accomodation
Amenities
Electronics
General
Leisure
Diving group number depends on certified divers experience.
Captain Kyle is a Dive Master
Additional dives $50 per dive per person.
Other Specs
2 stand up paddle boards
1 Subwing
1 floating dock
bocci
Chef Caitlin’s Sample Menu
Breakfast
All breakfasts served with Greek yogurt, homemade granola and fruit platter.
Italian eggs
freshly baked sourdough| basil pesto| tomatoes| mozzarella| Parma ham| fried egg| balsamic reduction
Smoothie bowls
topped with toasted coconut| fresh seasonal fruit| chia seeds & nuts
Avocado toast
freshly baked sourdough| avocado| poached eggs| feta| bacon| lime chili dressing
Salmon bagel
Toasted bagel| cream cheese| scrambled egg| smoked salmon| caper berries & fresh dill
Honey halloumi
Freshly baked bread| whipped rosemary butter| honey comb| halloumi
Duck confit benedict
Toasted English muffin| poached eggs| paprika orange hollandaise sauce
Brunch
Chia puddings| coconut pancakes| freshly baked pastries| corn frittata
Lunch
All lunches served with homemade focaccia.
Caesar Salad
Grilled chicken| sourdough croutons| homemade Caesar dressing| parmesan shavings
Sirloin steak
sliced and topped with rocket & pine nuts| pesto pasta| grilled peach & burrata salad
Sesame tuna poke bowl
Japanese rice| edamame| citrus picked cucumber| avocado
Blackened shrimp tacos
soft shell tortillas| mango salad| yogurt & jalapeño dressing
Greek spread
pita bread| Greek salad| sweet potatoes with rocket & feta| Beef kofta| tzatziki
Burger
homemade brioche buns| bacon onion marmalade| potato wedges
Grilled octopus
Kalamata chimichurri| zucchini salad with lemon & capers| sumac roast potatoes
Appetizers
Panko prawns| avocado mousse| mango salsa
Charcuterie| selection of the finest meats & cheeses| crackers| olives| berries & nuts
Gazpacho| watermelon| vodka
Phyllo pastry parcels| brie| raspberry coulis
Wahoo ceviche| avocado| melon| fried wonton chips
Snapper fish cakes| homemade black garlic aioli| crispy lemongrass
Boa buns| pulled pork| spicy lime cabbage
Dinner
All dinners served with homemade brioche dinner rolls.
Slow cooked beef short ribs
potato purée| green bean salad
Lobster risotto
local BVI lobster| saffron| parmesan
Grilled Mahi Mahi
saffron rice| toasted almonds| roasted peppers| lemon butter white wine sauce
Surf & turf
Fillet steak| seared scallops| dauphinoise potato stacks| asparagus bundle
Crispy pork belly
slow cooked in apple cider & star anise| parsnip purée| roasted carrots
Butternut ravioli
burnt sage butter| candied hazelnuts| ricotta
Teriyaki Salmon
pak choi salad| chili garlic noodles
Dessert
Italian meringue| gran mariner cream | strawberries sorbet| fresh berries
Profiteroles| dark chocolate mousse| brownie crumb| white chocolate twirl
Black cherry tartlet| lemon curd| pecan praline
Vanilla and thyme panna cotta| shortbread crumb| forest fruits
Puff pastry layers| spiced pumpkin pastry cream| candied cranberries
Chocolate bourbon pecan pie| crème anglaise| butterscotch drizzle
Olive oil lemon sponge| brown sugar cookie crumb| candied lemons
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.