Ed Hamilton & Co.

ADEA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

**The crew cabins are aft port side and forepeak.

Sample Menu

Day 1
Welcome Spread & Dinner
Baked brie coated in honey with fresh thyme and grapes
Assortment of Italian meats and cheese platter
Homemade sun-dried tomato hummus with crackers
Tomato-Mozzarella salad with onion and balsamic drizzle
Beef Bolognese pasta
Freshly roasted garlic parmesan bread
Dessert
Local fruit and cheese pastries with raspberry preserves

Day 2
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Served with assortment of pastries and breads
Lunch
Feta spinach burgers on pita with cucumber yogurt sauce with roasted
vegetables
Dinner
Avocado-tomato salad
Mango-lime fresh catch fish with roasted onions and peppers served with rice
Dessert
Coconut custard pie with a pancake crust

Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Ginger-soy glazed shredded chicken lettuce wraps
Dinner
Cucumber yogurt sauce with freshly baked pita chips
Watermelon feta mint salad
Lamb chops with garlic broccoli and lemon potatoes
Dessert
Ice Cream brownie sundaes

Day 4
Breakfast
Scrambled eggs with maple glazed bacon and freshly baked assorted muffins
Dinner
Gourmet pizzas – meat and veggie options
Dinner
Fresh guacamole & homemade salsa with chips
Fish tacos w/ cabbage, pickled onion, queso, w/ black beans and tomato rice
Dessert
Fruit Pizza

Day 5
Breakfast
Baked German pancake with sausage and fresh fruit salad
Lunch
Jerk shrimp mango salad with vinaigrette dressing
Dinner
Lemon-herb roasted chicken with roasted vegetables and potatoes
Dessert
Greek rice pudding topped with cinnamon and golden raisins

Day 6
Breakfast
Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana
Lunch
Wraps- Honey citrus chicken salad or buffalo chicken with chips and
tri-color bean salad
Dinner
Pear and Gorgonzola salad
Hand cut 1.5” ribeye topped with caramelized onions served with lemon
parmesan asparagus and baked potato
Dessert – NY style cherry cheesecake

Day 7
Breakfast
Breakfast burrito- scrambled eggs with fresh salsa, queso, sour cream and
bacon on warm flour tortillas
Cuban coffee with sweet condensed milk
Lunch
Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and
chickpeas, and a bread twist
Dinner
Goat cheese, fresh raspberry spinach salad with citrus dressing
Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice
Dessert
Assortment of fresh fruit and gourmet cheeses

Day 8
Send Off Breakfast
Blueberry cream cheese baked croissants with sausage and fruit
ASSORTED SNACKS THROUGHOUT THE DAY
Mixed nuts & dried fruits
Meat and cheese plates
Veggie & fruit platters
Dips & cracker plates
Chips, granola bars, chocolates, etc
*Other breakfast options throughout the week will be bagels w/ cream cheese,
toast, cereal, eggs, and English muffins
*Some ingredients may flex based on fresh options available while provisioning

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.

MINIMUM NIGHTS: 5
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.

SLEEP ABOARD:
Sleep aboard the night before charter dates. Available for 1/2 the daily rate.
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.
2/$35,700  3/$36,550  4/$36,900  5/$37,250  6/$37,600  7/$37,950  8/$38,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$35,850  3/$36,775  4/$37,200  5/$37,625  6/$38,050  7/$38,475  8/$38,900

CHRISTMAS & NEW YEARS:
7 night minimum.
CHRISTMAS 2023: 1-8 guests @ $42,000 – charter must end by 12/26
NEW YEARS 23/24: 1-8 guests @ $45,000 – charter may not start prior to 12/28

Additional Rate Information

Summer Area: W. Med -Naples/Sicily, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Leewards, Caribbean Windwards, 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
Summer 2024 Plus Expenses €30,000 €30,000 €30,000 €30,000 €30,000 €30,000 €30,000
Winter 2024 to 2025 Inclusive $36,000 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500

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.

MINIMUM NIGHTS: 5
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.

SLEEP ABOARD:
Sleep aboard the night before charter dates. Available for 1/2 the daily rate.
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.
2/$35,700  3/$36,550  4/$36,900  5/$37,250  6/$37,600  7/$37,950  8/$38,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$35,850  3/$36,775  4/$37,200  5/$37,625  6/$38,050  7/$38,475  8/$38,900

CHRISTMAS & NEW YEARS:
7 night minimum.
CHRISTMAS 2023: 1-8 guests @ $42,000 – charter must end by 12/26
NEW YEARS 23/24: 1-8 guests @ $45,000 – charter may not start prior to 12/28

Location Details

Summer Area: W. Med -Naples/Sicily, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

 

Captain
Captain Luka hails from Dublin, Ireland and brings a wealth of sailing and outdoor sports experience to the team. He has a Higher National Diploma in Outdoor Adventure Management where he learned to teach sailing, windsurfing and whitewater kayaking from some of Ireland’s most experienced outdoor leaders. Luka has a passion for teaching and instructing in many outdoor sports, including leading wilderness canoe trips in Canada, raft guiding and kayaking on Irish rivers and seas, sailing and windsurfing in Corsica and up and down Ireland’s west coast. Luka is a big believer in self-development and experiential learning, and has a passion for teaching and sharing outdoor sports with others.

 

Title Name Nation Born Languages
Captain Luka Walsh Ireland 0
Crew Radiance Modeste BVI

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator 19Kw
Water Maker 66 gallons/Hr
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 62 ft
Pax 8
Cabins 4
Year Built 2017
Children Allowed Yes

Leisure

Dinghy Center Console
Dinghy Hp 90
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board 2
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 62.00 Ft
Beam 30 Ft
Draft 6 Ft
King 1
Queen 3
Jacuzzi No
Pref Pickup Village Cay, BVI
Turn Around 24 Hours
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Dinghy Pax 8
Sea Bob Yes
Sea Scooter Yes
Swim Platform Yes
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No

**The crew cabins are aft port side and forepeak.

Day 1
Welcome Spread & Dinner
Baked brie coated in honey with fresh thyme and grapes
Assortment of Italian meats and cheese platter
Homemade sun-dried tomato hummus with crackers
Tomato-Mozzarella salad with onion and balsamic drizzle
Beef Bolognese pasta
Freshly roasted garlic parmesan bread
Dessert
Local fruit and cheese pastries with raspberry preserves

Day 2
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Served with assortment of pastries and breads
Lunch
Feta spinach burgers on pita with cucumber yogurt sauce with roasted
vegetables
Dinner
Avocado-tomato salad
Mango-lime fresh catch fish with roasted onions and peppers served with rice
Dessert
Coconut custard pie with a pancake crust

Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Ginger-soy glazed shredded chicken lettuce wraps
Dinner
Cucumber yogurt sauce with freshly baked pita chips
Watermelon feta mint salad
Lamb chops with garlic broccoli and lemon potatoes
Dessert
Ice Cream brownie sundaes

Day 4
Breakfast
Scrambled eggs with maple glazed bacon and freshly baked assorted muffins
Dinner
Gourmet pizzas – meat and veggie options
Dinner
Fresh guacamole & homemade salsa with chips
Fish tacos w/ cabbage, pickled onion, queso, w/ black beans and tomato rice
Dessert
Fruit Pizza

Day 5
Breakfast
Baked German pancake with sausage and fresh fruit salad
Lunch
Jerk shrimp mango salad with vinaigrette dressing
Dinner
Lemon-herb roasted chicken with roasted vegetables and potatoes
Dessert
Greek rice pudding topped with cinnamon and golden raisins

Day 6
Breakfast
Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana
Lunch
Wraps- Honey citrus chicken salad or buffalo chicken with chips and
tri-color bean salad
Dinner
Pear and Gorgonzola salad
Hand cut 1.5” ribeye topped with caramelized onions served with lemon
parmesan asparagus and baked potato
Dessert – NY style cherry cheesecake

Day 7
Breakfast
Breakfast burrito- scrambled eggs with fresh salsa, queso, sour cream and
bacon on warm flour tortillas
Cuban coffee with sweet condensed milk
Lunch
Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and
chickpeas, and a bread twist
Dinner
Goat cheese, fresh raspberry spinach salad with citrus dressing
Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice
Dessert
Assortment of fresh fruit and gourmet cheeses

Day 8
Send Off Breakfast
Blueberry cream cheese baked croissants with sausage and fruit
ASSORTED SNACKS THROUGHOUT THE DAY
Mixed nuts & dried fruits
Meat and cheese plates
Veggie & fruit platters
Dips & cracker plates
Chips, granola bars, chocolates, etc
*Other breakfast options throughout the week will be bagels w/ cream cheese,
toast, cereal, eggs, and English muffins
*Some ingredients may flex based on fresh options available while provisioning

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.