Ed Hamilton & Co.

AEOLUS 77

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 8 guests in 4 spacious ensuite queen “plus” size cabins including an amazing master stateroom.
plus, the port aft cabin can be either two single beds or converted to a queen “plus” berth.

Sample Menu

Menu is subject to change based on each charter’s individual preferences, dietary requirements and availability.

Breakfast
Served with local fruit and fresh baked pastries

Brisket Benedict
English muffin, fried green tomatoes, brisket, poached eggs, creole hollandaise

Avocado Toast
Sourdough, feta, poached egg, pomegranate, cilantro, microgreens

Huevos Rancheros
Corn tortilla, refried black beans, pico de gallo, cotija, feta, avocado, fried egg

Bagels & Lox
Whipped cream cheese, pickled onions, cucumbers, tomatoes, capers, lemon, dill

Lemon Ricotta Pancakes
Blueberries, butter, hot maple syrup, fresh cream

Quiche & Greens
Quiche lorraine, lemon dressed ovation greens

Acai Bowls
Berries, granola, almond butter, coconut, bee pollen, mint

Banana Fosters French Toast
Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream

Lunch

Chicken Caprese Sandwich
Herb rubbed chicken breast, tomato, mozzarella, basil, gremolata, balsamic glaze on a ciabatta roll
\\\with sweet potato parmesan fries

Mahi Salad
Blackened mahi, ovation greens, pickled red onion, cucumber, mango, avocado cilantro dressing

Duck Confit Salad
Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette

Boat Made Pizzas
Margarita, slow roasted tomato sauce, buffalo mozzarella, sliced tomatoes, basil, drizzle of olive oil
Chicken BBQ, ranch, shredded BBQ chicken, caramelized onions, mozzarella, gouda, cilantro
Diavola, slow roasted tomato sauce, spicy sopressata, pepperonata, buffalo mozzarella, garlic
Hawaiian, slow roasted tomato basil sauce, ham, pineapple, mozzarella, jalapeños
Truffle Mushroom, porcini mushroom white sauce, mozzarella, mushrooms, basil, truffle salt

Crab & Shrimp Boil
Kielbasa, red potatoes, corn, roasted broccoli & cauliflower, cajun dipping butter, cocktail sauce

Thai Noodle Salad
Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing

Coconut Red Snapper
Turmeric quinoa, blistered tomatoes, cilantro

Seafood Paella
Jumbo shrimp, jumbo lump crab, mussels, clams

Hour D’oeuvres

Char Sui Pork Bao Buns
BBQ pork belly, chili, cilantro, spring onion, sesame

Crab Beignets
Jumbo lump crab, remoulade, lemon, microgreens

Peruvian Mahi Ceviche Tostadas
Leche de tigre, sweet potato, red onion, plantain chips, corn, cilantro, lime

Arancini
Mozzarella arancini, calabrian chili dipping sauce, parmesan

Baked Camembert
Puff pastry, fig jam, honey, thyme

Smoked Salmon Tartare
Chives, crème fraiche, dill gel

Starters

Panzanella Salad
Heirloom tomatoes, creamy burrata, mango, sourdough croutons, red onion, basil, italian herb dressing

Fennel Salad
Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette

Crab Cake
Maryland blue crab, passionfruit slaw, pineapple chutney, spicy remoulade

Octopus Carpaccio
Lemon chimichurri, charred red pepper romesco, microgreens

Tuna
Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame

French Onion Soup
Flaky buttery pastry

Creamy Tomato Soup
Sourdough grilled cheese croutons

Dinner

Tuna
Seared ahi tuna, braised fennel, red pepper coulis, sauce verge

Filet Mignon
Fondant potato, asparagus tips, pancetta, Maderia jus

Duck
Pomme puree, peppercorn sauce, haricot verts

Scallops
Risotto, smoked goats cheese, peas, walnut XO, carrot crunch, beurre noisette

Ravioli
Lobster ravioli, brown butter sage sauce, parmesan Reggiano

Lamb
Herb crusted rack of lamb, spiced butternut squash puree, blistered tomatoes, mint raita

Seabass
Miso-glazed, smashed fingerling potatoes, sesame spinach, shitake mushrooms, spring onion

Lobster
Caribbean spiny lobster, garlic yuca mash, mango chutney

Dessert

Salted Dark Chocolate Tart
Carmel sauce, spun sugar, berries

Pavlova Nests
Fresh berries, elderflower whipped cream, raspberry dust

White Chocolate and Cardamon Tart
White chocolate snow, passionfruit spheres, raspberry

Key Lime Pie
Torched meringue, coconut, glass lime

Pistachio Baklava
Pistachio cream, dark chocolate sorbet

Brownie
Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate

Rum Cake
Butter pecan ice cream

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 Night Minimum*

HOLIDAYS:

Christmas Week 2024 $100,000
New Years Week 2024 $100,000

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

 

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: Aeolus 77 will be based Virgin Islands. We are willing to relocate to other Caribbean Locations for specific requests on Cruising Grounds. Please inquire for any relocation fees.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $84,000 $85,000 $86,000 $87,000 $88,000 $89,000 $90,000
Winter 2024 to 2025 Inclusive $84,000 $85,000 $86,000 $87,000 $88,000 $89,000 $90,000
Summer 2025 Inclusive $84,000 $85,000 $86,000 $87,000 $88,000 $89,000 $90,000

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 norm for good service is 15%-20% of the charter fee.

*7 Night Minimum*

HOLIDAYS:

Christmas Week 2024 $100,000
New Years Week 2024 $100,000

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

 

Location Details

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

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: Aeolus 77 will be based Virgin Islands. We are willing to relocate to other Caribbean Locations for specific requests on Cruising Grounds. Please inquire for any relocation fees.

Captain Michael
Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. After university and working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He started off his sailing career in the Mediterranean and now calls the Caribbean home. He also loves the underwater world and earned his Divemaster in Cozumel followed by his Instructor License in Roatan. His favorite fish is the porcupine fish so you will see him frantically point each one out when you go diving! When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find!
–Interests: Hiking, Diving, Cooking, Reading, Finding the next board sport to wipeout in.
—————————-
Chef Casey
Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, private golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the “norm ” and caught the travel bug-bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures, and all things food!

She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and has a passion for how food can bring people together. She has been a full-time yacht chef in the Mediterranean and Caribbean since 2019. To hone her skills, she’s attended Ashburton Culinary Academy in England and Superyacht Culinary Academy in South Africa.
—————————-
First Mate Josh
Growing up in rural Ireland, Josh’s love for the outdoors was engrained into him throughout his childhood. His first time sailing was when his father surprised him and his siblings with a sailing holiday, instead of a theme park, much to their disappointment. With five people crammed onto a 28ft yacht, Josh, who was 7 and the youngest, slept on the floor, over a step. He’s loved sailing ever since. At 18, he began to work on sail yachts which has taken him all around the globe, from Europe to New Zealand and almost everywhere in between. With his RYA Yachtmaster, Padi Divemaster and a love for anything outdoors – from the highest mountains to the deepest oceans – you can be sure Josh will make your sailing holiday as adventurous as you please.
—————————-
Stewardess Nicole
Born and raised in Miami, Nicole is one of the many natives who will tell you that South Florida is more Caribbean than American. She has loved the water since birth, and she would never forgive herself for passing up any water sports opportunity. After finishing up two degrees, she took herself to Europe and finished her Master’s, discovered a love of mountains, and a complete devotion to the outdoors. In the last decade, Nicole’s independent adventures have led her around the world, across six continents, in a wide variety of service-oriented jobs. She has returned to the Caribbean bright eyed, bushy tailed, and full of nostalgia. She is confident that her exposure to multiple cultures, etiquettes and cocktails has equipped her with the skills required to help facilitate the warmest hospitality experience possible.

While onboard guests will be encouraged to visit the “must see’s”, and also to get off the grid and experience the beauty and nature that the Virgins Islands have to offer. Your crew loves helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera. They are excited to have you onboard and provide unforgettable experiences around these beautiful islands.
—————————-
Crew Qualifications
Captain Michael Wilson

-RYA Yachtmaster Offshore
-USCG 100T Masters License
-PADI Dive Instructor
-AEC 1 & 2
-Quarterdeck Academy
-STCW 10

Chef Casey Strickland

-Ashburton Culinary Academy Yacht Chef Certificate
-Superyacht Culinary Academy Advanced Certificate in Galley Competence
-Superyacht Culinary Academy Assessment for IYT Galley Chef Accreditation
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-STCW 10

First Mate Josh Bradley

-RYA Yacht Master Offshore
-PADI Divemaster
-AEC 1
-RYA Powerboat Level II (RIB)
-RYA Short Range Radio
-RYA Personal Watercraft Jet ski
-PDSD
-STCW 95

Stewardess Nicole Billitz

-WSET 1
-Christie Norman Wine Certification
-BarSmarts Certification
-PADI Open Water
-PDSD
-ENG1
-STCW 10

Title Name Nation Born Languages
Captain Michael Wilson American 1989 English
Crew Casey Strickland American

Captain

Michael Wilson

Chef

Casey Strickland

First Mate

Josh Bradley

Stewardess

Nicole Billitz

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator Yes 2x
Water Maker Yes 2x
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 77 ft
Pax 8
Cabins 4
Year Built 2024
Guest Smoke Stern steps only
Guest Pet No
Children Allowed Yes
Min Child Age No

Leisure

Dinghy 16.5 ft
Dinghy Hp 100
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 4
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Fishing Gear Yes
Dive Info Michael is a PADI Dive Instructor and Josh is a PADI Divemaster. Between the two of them you are in safe hands exploring the underwater world!

Guests interested in diving are required to fill out a medical questionnaire/liability waiver and potentially obtain doctor's clearance prior to coming down to the Virgin Islands. Additionally, certified divers must send a copy of their diver certification card prior to the trip.

Aeolus offers a complimentary Discover Scuba Dive (Resort Course) to guests that are not certified divers (10 year old minimum age). This includes a ~1 hour safety and theory course along with a ~98.43 ft shallow water dive.

Certified divers can dive up to three times throughout the charter. Additional dives will be up to the discretion of the Captain based on the itinerary and weather conditions.

Aeolus offers diving education including PADI Open Water and Advanced courses. All E-Learning will need to be completed prior to the charter and we highly recommend completing the confined water sections with a local shop prior to the trip. This allows you to finish out the course with the open water dives and not consume too much of the trip!
Dive Costs All the necessary dive gear is complimentary onboard Aeolus. If you have preferred gear that works for you, we recommend bringing it along! Our vessel uses Scuba Pro Gear including everything necessary for PADI courses as well.

Open Water Referral Course: $400pp
Advanced Open Water Course: $300pp
Additional DSD Dives: $100pp

Payment for diving is preferable as Venmo or Cash to the Instructor.

We recommend getting DAN diver insurance or a comparable policy for your trip.

Other Specs

size Feet 77.00 Ft
Beam 36
Draft 6.3
Queen 4
Pref Pickup Tortola, BVI
Turn Around 72hr Required
Builder Lagoon
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Num Dine In Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Voltages 120V
Dinghy Pax 10
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Kite Boarding No
Fish Permit In Progress
Dinghy Sailing Yes
Fish Gear Type Trolling & Casting
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other No single use plastic waters bottles on board. Yacht makes its own filtered drinking water from reverse osmosis with essential minerals added back in after purification.
Scuba Onboard Onboard
License Info Instructor
Compressor Onboard
Num Dive Tanks 12
Num B C S 8
Num Regs 8
Num Divers 8
Num Dives 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No
Num Video Yes
Sail Instruct Yes
Other Toys Seabob x2
E-foil x2
Paddleboard x4
Inflatable HobieCat
Tube
Wakeboard
Kneeboard

Floating Dock x2
Dock Loungers
Beanbags
Premium Noodles

Accommodates 8 guests in 4 spacious ensuite queen “plus” size cabins including an amazing master stateroom.
plus, the port aft cabin can be either two single beds or converted to a queen “plus” berth.

Menu is subject to change based on each charter’s individual preferences, dietary requirements and availability.

Breakfast
Served with local fruit and fresh baked pastries

Brisket Benedict
English muffin, fried green tomatoes, brisket, poached eggs, creole hollandaise

Avocado Toast
Sourdough, feta, poached egg, pomegranate, cilantro, microgreens

Huevos Rancheros
Corn tortilla, refried black beans, pico de gallo, cotija, feta, avocado, fried egg

Bagels & Lox
Whipped cream cheese, pickled onions, cucumbers, tomatoes, capers, lemon, dill

Lemon Ricotta Pancakes
Blueberries, butter, hot maple syrup, fresh cream

Quiche & Greens
Quiche lorraine, lemon dressed ovation greens

Acai Bowls
Berries, granola, almond butter, coconut, bee pollen, mint

Banana Fosters French Toast
Challah bread, caramelized bananas, sweet pecans, rum sauce, fresh vanilla cream

Lunch

Chicken Caprese Sandwich
Herb rubbed chicken breast, tomato, mozzarella, basil, gremolata, balsamic glaze on a ciabatta roll
\\\with sweet potato parmesan fries

Mahi Salad
Blackened mahi, ovation greens, pickled red onion, cucumber, mango, avocado cilantro dressing

Duck Confit Salad
Blood orange glazed duck, radish, carrot, cucumber, blood orange, chili, spring onion, citrus vinaigrette

Boat Made Pizzas
Margarita, slow roasted tomato sauce, buffalo mozzarella, sliced tomatoes, basil, drizzle of olive oil
Chicken BBQ, ranch, shredded BBQ chicken, caramelized onions, mozzarella, gouda, cilantro
Diavola, slow roasted tomato sauce, spicy sopressata, pepperonata, buffalo mozzarella, garlic
Hawaiian, slow roasted tomato basil sauce, ham, pineapple, mozzarella, jalapeños
Truffle Mushroom, porcini mushroom white sauce, mozzarella, mushrooms, basil, truffle salt

Crab & Shrimp Boil
Kielbasa, red potatoes, corn, roasted broccoli & cauliflower, cajun dipping butter, cocktail sauce

Thai Noodle Salad
Thai marinated sirloin, mango, avocado, tomatoes, napa cabbage, mint, basil, cilantro, thai dressing

Coconut Red Snapper
Turmeric quinoa, blistered tomatoes, cilantro

Seafood Paella
Jumbo shrimp, jumbo lump crab, mussels, clams

Hour D’oeuvres

Char Sui Pork Bao Buns
BBQ pork belly, chili, cilantro, spring onion, sesame

Crab Beignets
Jumbo lump crab, remoulade, lemon, microgreens

Peruvian Mahi Ceviche Tostadas
Leche de tigre, sweet potato, red onion, plantain chips, corn, cilantro, lime

Arancini
Mozzarella arancini, calabrian chili dipping sauce, parmesan

Baked Camembert
Puff pastry, fig jam, honey, thyme

Smoked Salmon Tartare
Chives, crème fraiche, dill gel

Starters

Panzanella Salad
Heirloom tomatoes, creamy burrata, mango, sourdough croutons, red onion, basil, italian herb dressing

Fennel Salad
Radicchio, grapefruit, orange, avocado, toasted pine nuts, pecorino, mint, lemon vinaigrette

Crab Cake
Maryland blue crab, passionfruit slaw, pineapple chutney, spicy remoulade

Octopus Carpaccio
Lemon chimichurri, charred red pepper romesco, microgreens

Tuna
Seared tuna, teriyaki sauce, mustard lettuce, spring onion, nori dust, ginger floss, toasted sesame

French Onion Soup
Flaky buttery pastry

Creamy Tomato Soup
Sourdough grilled cheese croutons

Dinner

Tuna
Seared ahi tuna, braised fennel, red pepper coulis, sauce verge

Filet Mignon
Fondant potato, asparagus tips, pancetta, Maderia jus

Duck
Pomme puree, peppercorn sauce, haricot verts

Scallops
Risotto, smoked goats cheese, peas, walnut XO, carrot crunch, beurre noisette

Ravioli
Lobster ravioli, brown butter sage sauce, parmesan Reggiano

Lamb
Herb crusted rack of lamb, spiced butternut squash puree, blistered tomatoes, mint raita

Seabass
Miso-glazed, smashed fingerling potatoes, sesame spinach, shitake mushrooms, spring onion

Lobster
Caribbean spiny lobster, garlic yuca mash, mango chutney

Dessert

Salted Dark Chocolate Tart
Carmel sauce, spun sugar, berries

Pavlova Nests
Fresh berries, elderflower whipped cream, raspberry dust

White Chocolate and Cardamon Tart
White chocolate snow, passionfruit spheres, raspberry

Key Lime Pie
Torched meringue, coconut, glass lime

Pistachio Baklava
Pistachio cream, dark chocolate sorbet

Brownie
Nougat ice cream, roasted white chocolate, crushed nuts, pomegranate

Rum Cake
Butter pecan ice cream

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.