Ed Hamilton & Co.

ADAGIO

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 8 guests in 4 cabins with 3 ensuite heads with 3 showers

Sample Menu

Chef Tilly’s Sample Menu

Breakfast

Eggs benedict and honey roast ham on an English muffin

Pain Killer French toast with grilled pineapple, orange caramel and rum cream

Shakshuka topped with crumbled feta, avocado and mint

Fluffy American pancakes with berry coulis and cream

Build your own bagel board with smoked salmon, assorted spreads and veggies

Mini red pepper and mushroom breakfast quiches with pork sausage

Smoothie bowls topped with chia seeds, fresh fruits and nuts

Smashed avacado toast with maple bacon

Lunch

Seared sesame tuna steak with spicy mayo and french bean salad

Chicken and prawn pad thai with Asian slaw

Falafel and halloumi couscous salad served with a lemon tahini dressing

Beef koftas and feta salad with toasted pitta, tzatziki and quick pickled red onion

Grilled chicken ceaser salad with garlic croutons and crispy capers

Blackened mahi mahi tacos with guacamole, sour cream and homemade pico de gallo

Beetroot and goats cheese rigatoni with pistachio and mint

Appetizers

Watermelon caprese skewers with basil oil

Roasted onion hummus with crudities and pitta

Caramelized onion and goats cheese tartlets

Sushi selection: Spicy tuna rolls, cucumber and carrot maki, salmon and avocado rolls

Charcuterie board

Scallops with cauliflower puree and crispy bacon

Coconut shrimp with sweet chilli dipping sauce

Main

Red wine braised short ribs with polenta and asparagus

BBQ lobster tails with garlic parsley butter, baked macaroni cheese and wilted spinach

Pan-fried Asian duck breast with soy honey glaze, pak choi and coriander rice

Pork fillet with creamy mash potato, red wine reduction and roast butternut salad

Pea and prawn risotto with lemon arugula salad and fresh Parmesan

Red snapper with plantain, spicy red pepper salsa and black bean rice

Lamb chops with grilled peach, rocket and quinoa

Dessert

Eton mess Caribbean style
Chocolate orange mousse with shortbread thins

Coconut lime sorbet and sugared pineapple

Dark chocolate tart with espresso cream

Deconstructed lemon cheesecake

Celebration cake with baileys cream cheese icing

Apple tart with caramel sauce

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.

*6 Night Minimum*

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

2023
Christmas Flat Rate $35,000, 7 night minimum.
New Years Flat Rate $40,000, 7 night minimum.

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

SLEEP ABOARD:
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI)

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

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.

*6 Night Minimum*

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

2023
Christmas Flat Rate $35,000, 7 night minimum.
New Years Flat Rate $40,000, 7 night minimum.

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

SLEEP ABOARD:
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI)

Captain Kyle Mealand

Qualifications:
-RYA Yachtmaster Offshore motor & sail with 10,000 NM at sea
-PADI rescue diver
-VHF License
-STCW Basic Safety Training

Kyle grew up on the wild west coast of Scotland, in a tiny wee village by the sea. He learnt to sail in a loch close to his home and became a watersports enthusiast. After studying outdoor leadership at college he qualified as a mountain bike, kayak and sailing instructor. Kyle moved to the south of France to teach sailing at an outdoor activity centre and he now loves getting everyone behind the helm and helping with sails when he charters. Working on commercial salmon farms developed his experience handling vessels and made him the level headed and safety-oriented captain he is today.

Chef Matilda “Tilly” Painter Jones

Qualifications:
-PADI Divemaster
-VHF License
-STCW Basic Safety Training
-Food Safety & Hygiene level
-2 RYA Day Skipper

Tilly was born in a landlocked English town and owes her love of the ocean to her surf-mad dad. As she grew up her passion for the
ocean was matched only by her love of food and different cuisines from around the world that she now enjoys sharing with guests. After studying her degree in marine biology and a brief stint in a luxury ski chalet in France, Tilly moved to Scotland to pursue her career as a biologist. Here she found a love of growing food and championing local produce which she loves to incorporate as often as possible. Although she worked on boats her first real sailing experience was crossing the
Atlantic Ocean and she hasn’t looked back since.

Kyle and Tilly met on a small island off the west coast of Scotland back in 2018 while they were both farming Scottish salmon, Tilly as the on-site biologist and Kyle as the site supervisor. They quickly realized they shared the same passion for adventure and the ocean and spent two years exploring the Highlands and Islands. After an especially cold and wet winter they jumped on a boat and sailed across the Atlantic toward the sunshine.

Kyle and Tilly have been chartering together in the British Virgin Islands for over a year and love to create the perfect vacation experience for everyone that steps onboard. Whether your dream trip is anchoring in remote bays, diving breathtaking reefs, enjoying bespoke cocktails at world famous bars or anywhere in between, Kyle and Tilly have got you covered.

Title Name Nation Born Languages
Captain Kyle Mealand United Kingdom 1998
Crew Tilly Painter Jones United Kingdom

Accomodation

Electric Heads 4

Amenities

Ac Full
Generator yes
Water Maker Yes
Ice Maker Yes

Electronics

Sat Tv No
Ipod Yes

General

Length 51 ft
Pax 8
Cabins 4
Year Built 2023
Cruise Speed 8 knots
Guest Smoke Transom please
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Highfield
Dinghy Hp 30
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak Yes
Float Mats Yes
Fishing Gear Yes
Dive Info 3 dives included per certified diver

Diving group number depends on certified divers experience.

Chef Tilly is a Dive Master
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Other Specs

size Feet 51.00 Ft
Beam 27 Ft
Draft 5 Ft
Queen 3
Double Cabins 1
Pref Pickup West End, Tortola
Other Pickup Please Inquire
Turn Around 48hr turns
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Cds Streaming
Cam Corder Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter yes
Water Capacity 250 gallons
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
License Info Master
Compressor Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 8
Num Divers 8
Num Dives 6
Tp In Heads Yes
Ac Night Yes
Sail Instruct Yes

Accommodates 8 guests in 4 cabins with 3 ensuite heads with 3 showers

Chef Tilly’s Sample Menu

Breakfast

Eggs benedict and honey roast ham on an English muffin

Pain Killer French toast with grilled pineapple, orange caramel and rum cream

Shakshuka topped with crumbled feta, avocado and mint

Fluffy American pancakes with berry coulis and cream

Build your own bagel board with smoked salmon, assorted spreads and veggies

Mini red pepper and mushroom breakfast quiches with pork sausage

Smoothie bowls topped with chia seeds, fresh fruits and nuts

Smashed avacado toast with maple bacon

Lunch

Seared sesame tuna steak with spicy mayo and french bean salad

Chicken and prawn pad thai with Asian slaw

Falafel and halloumi couscous salad served with a lemon tahini dressing

Beef koftas and feta salad with toasted pitta, tzatziki and quick pickled red onion

Grilled chicken ceaser salad with garlic croutons and crispy capers

Blackened mahi mahi tacos with guacamole, sour cream and homemade pico de gallo

Beetroot and goats cheese rigatoni with pistachio and mint

Appetizers

Watermelon caprese skewers with basil oil

Roasted onion hummus with crudities and pitta

Caramelized onion and goats cheese tartlets

Sushi selection: Spicy tuna rolls, cucumber and carrot maki, salmon and avocado rolls

Charcuterie board

Scallops with cauliflower puree and crispy bacon

Coconut shrimp with sweet chilli dipping sauce

Main

Red wine braised short ribs with polenta and asparagus

BBQ lobster tails with garlic parsley butter, baked macaroni cheese and wilted spinach

Pan-fried Asian duck breast with soy honey glaze, pak choi and coriander rice

Pork fillet with creamy mash potato, red wine reduction and roast butternut salad

Pea and prawn risotto with lemon arugula salad and fresh Parmesan

Red snapper with plantain, spicy red pepper salsa and black bean rice

Lamb chops with grilled peach, rocket and quinoa

Dessert

Eton mess Caribbean style
Chocolate orange mousse with shortbread thins

Coconut lime sorbet and sugared pineapple

Dark chocolate tart with espresso cream

Deconstructed lemon cheesecake

Celebration cake with baileys cream cheese icing

Apple tart with caramel sauce

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.