- Guests 8
- Cabins 4
- Model Cat
- Year Built 2022
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||$36,900||$37,550||$38,200||$38,850||$39,500||$40,150||$40,800|
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 norm for good service is 15%-20% of the charter fee.
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense
LOCAL FARE MEAL PLAN OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.
CHRISTMAS 2023: 7 night minimum, 2-8 guests $52,000 – full-board only. Must end by 12/26.
NEW YEARS 2023: 7 night minimum, 2-8 guests, $55,000 – full-board only. May not start prior to 12/27.
Summer Area: Caribbean Virgin Islands (US)
Winter Area: Caribbean Virgin Islands (US)
Location Details: Yacht will be accepting charters in the USVI during the month of January 2023.
Yacht will be available in the USVI or for the entire 2023/2024 season
Pierre was born in South Africa and developed an admiration for the environment at a young age, regularly going on safaris with his family.
When he moved to Cape Town at 15 he discovered his love for the ocean while surfing waves with his brother, and landed his first job on a local day trip boat.
He further deepened his knowledge of the environment by studying his Bachelor of Science in Marine Biology at University of Cape Town which further developed his love for the ocean.
He worked for a short while in solar power at an office job, but quickly learned this life was not for him. He found himself a position sailing from South Africa to Belize, began his yachting career and never looked back.
Pierre is passionate about providing guests with an amazing experience in the water and memories that will last a lifetime.
Georgina was on the ocean before she was even born, the daughter of two yachties, this life was meant to be.
She grew up in the north of England, frequently going on family holidays to different ports around the world. Georgina’s family were very much ‘foodies’ dining out in many different countries and exploring different cuisines.
Meanwhile Georgina developed a deep interest for the environment and chose to study Geography at the University of Manchester, finding the opportunity to travel with a year abroad. During this time she traveled to India exploring the Himalayas and discovered yoga.
Upon finishing university she couldn’t bring herself to find a ‘normal’ life and chose to travel instead, working on yachts she found herself more and more drawn to the galley. After discovering her true love of delivering a dining experience to guests she returned to the UK to train as a chef while working in restaurants, before once more returning to the ocean.
What to expect…
Pierre has experience working in the Caribbean on charter catamarans and understands what guests need before they do! He has great knowledge of the local areas so you can feel safe with him in charge!
Pierre has a great love for the ocean and showing guests the local snorkeling spots or encouraging water activities with the toys on board.
He is funny, friendly and makes an excellent cocktail to enjoy the beautiful sunset!
Pierre is a great photographer who can help you collect memories of your trip including special shots from his drone!
Pierre is a trained breath work instructor who can help you clear your mind and fully relax into your vacation.
Being from South Africa, he is excellent with a barbecue so grilled meat will be on the cards!
Georgina has a wide variety of experience in the kitchen and galley– she studied professional cookery at college and has worked in a handful of restaurants. So great tasty food is to be expected!
Georgina has worked in hospitality from a young age, where she developed skills to help her offer excellent all round service.
She is warm, welcoming and is great at making guests feel at home, to help organize surprise events and plan special excursions.
Georgina is a trained yoga teacher who can help bring some zen to your vacation.
Georgina has experience working with dietary requirements, an interest in nutrition and can cater to your personal requirements.
|Captain||Pierre Hugo||0||English and German|
ADVENTURE US accommodates up to 8 guests in 4 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. She has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Crew take starboard aft cabin.
Daily Baked Sourdough Bread or Muffins – Served with a fresh fruit plate & Pastries – Juice or smoothie – Granola Yogurt Parfaits
Eggs Royale: Poached eggs served on English muffins with Smoked Salmon, and hollandaise sauce with sautéed spinach
Brioche French Toast, maple bacon and a blackberry coolie
Red onion, ham and cheddar cheese Omelette served with grilled tomato and chicken sausages
Smashed Avocado on sourdough toast with poached egg topped with crispy prociutto, micro herb salad and radish shavings
Fresh Caribbean Smoothie bowl; Strawberry, Banana and Coconut blend topped with Crunchy Granola and Pineapple.
Oven Baked Potato Roesti, grilled sausages and thick cut bacon served with sauteed mushrooms, a side of smokey & spicy beans with a Fried egg and asparagus
Breakfast Burritos – Scrambled eggs, fragrant rice with beans, avocado and sour cream wraps
Taco Bar: Blackened Mahi Tacos, served with: Pico De Gallo – Shredded Cabbage – Gallo Pinto – Curtido– Guacamole – Salsa Roja
Teriyaki Skirt Steak served with a warm broccoli and chilli salad, roasted flaked almonds and spiced butternut squash cubes
Gourmet Burger Day: handmade beef burger patties served with lettuce, tomato, onion rings, pickles, and burger sauce alongside green side salad and potato wedges.
Barbecued Prawn and vegetable skewers served with a Mediterranean orzo salad and roast red pepper puree
Caesar Salad: Cos lettuce and Parmesan shavings topped with peppered grilled chicken, bacon crumb and croutons served with a traditional ‘boat-made’ Caesar dressing
Poke Bowl – Spicy Sriracha Salmon served with sushi Rice, Edamame Beans, Pickled cucumber, carrot, ginger and crispy onions.
Turkish Meze: Chicken Schwarma – spicy yogurt marinaded chicken served with fresh citrus infused tabbouleh, with an Olive and feta salad. Served alongside Babaganoush and hummus with warm pittas.
Spinach and Feta filo Parcels with plum chutney Caprese Skewers with balsamic glaze
Spicy Mango Salad Cups
Tuna Tower with cucumber and avocado served with wasabi aioli and squid ink tuille
Tomato and garlic bruschetta with a black olive tapenade
Marinaded Tomato salad with a balsamic reduction, gazpacho granita, air dried prosciutto and olive flatbread
Mahi Ceviche served with plantain crisps and coriander oil Coconut Shrimp with Mango and Chilli dipping Sauce
Pistachio and Herb Crusted Lamb Chops, served with roast rainbow carrots, rosemary potato cubes, and a chimichurri sauce.
Grilled Lobster with garlic butter served on a paella base served with garlic bread.
Seared Fillet Steak served with rosemary pomme puree, grilled asparagus wrapped in prociutto, served with a demi glacé sauce.
Miso and teriyaki glazed Salmon served with teriyaki stir fry noodles; bell peppers, carrots and spring onion.
Spinach and Mushroom Stuffed Pork Loin served with a potato fondant, lemon and herb infused haricot verts, red wine port reduction sauce and an apple & frizze salad.
Tuscan Style Chicken Pappardelle, Pappardelle pasta served in a garlic and white wine cream sauce infused with sun dried tomatoes and spinach.
Sushi Night – Miso soup, Assorted Nigiri, Spicy tuna rolls, California rolls.
Crème Brulé with an almond Tuile Marsala infused creamy Tiramisu
Tropical Pavlova – Mango Puree, Kiwi cubes and berry coolie
Crispy plum tart with cinnamon glaze and cardamom ice cream
Malva Pudding with warm classic custard Rich Chocolate and Orange Mousse
Caramelised Rum Poached Pineapple served with Coconut Sorbet
Menu can be tailored to fit your dietary requirements and is subject to availability
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.