Ed Hamilton & Co.

MY TY

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

8 guests in 4 spacious en-suite queen size cabins. All beds have 3 inch memory foam toppers. Hairdryer in each cabin

Crew will take both aft cabins.

Sample Menu

 Chef Nyla Rose Dugle’s Sample Menu

Breakfast
Hot potato and chorizo skillet- a melody of diced potatoes and vegetables, mixed  with chorizo sausage, topped with shredded cheese and baked until golden. Garnished with pico, corn bean salsa and a dollop of sour cream.

Eggs Benedict w/ sautéed mushrooms- Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend.

Avocado toast – whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens.

BYO pancakes- your choice of chocolate chips, strawberries, bananas or blueberries in pancakes with a house made strawberry syrup or maple syrup served with bacon and scrambled eggs

Banana oatmeal smoothies- quick and packed with protein these banana smoothies are made with peanut butter, honey, oatmeal, almond milk and one whole banana.

Spanish tortilla- potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast

Croissant French toast with berry compote- thick sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side.

Omelets or breakfast burritos are also available for travel days.

Lunch 

BYO Pizza- select from various bases and toppings while the chef tosses your pizza and the captain fires them away in a pizza oven.

Open faced Ruben with house fermented sauerkraut.

Grilled Shrimp salad w/ spicy ginger sauce – shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion and a tomato and mango salad with feta.

One pot chicken Caprese salad- served family style on a large skillet this recipe consists of seasoned chicken breast, cherry tomatoes, buffalo mozzarella medallions and garnished with fresh basil.

Tacos- Fried chicken tossed in buffalo sauce laid on a bed of red cabbage coleslaw topped with pico and garnished with cotija cheese // Strips of marinated steak seared and placed on a bed of red cabbage topped with avocado, pico, A1 crème, pickled jalapeños and garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotja.

Burgers: Your choice of a Jammin’ burger- toasted bun, raspberry pepper jam slathered on both sides, lettuce, tomato, feta cheese, caramelized onions, bacon, all on a thick ‘n’ juicy wagyu burger. // Cowboy burger- lettuce, tomato, onion, cheddar cheese, bacon and fried jalapeños topped with bbq sauce with that same juicy wagyu burger. // All American burger- classic lettuce, tomato, onion, pickle, American cheese and slathered with burger sauce served with hand cut fries.

Wahoo and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared wahoo and finished with feta crumble.

Dinner

Starter: Chilled honeydew melon soup.

Fig and sage marinated pork tenderloin with horseradish mashed potatoes, fig gravy and lemon butter asparagus.

Starter: Nasturtium salad.

Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears.

Starter: Butter seared scallops.

Mahi-mahi seared skin and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with a house made pineapple salsa with a side of charred leeks.

Starter: Chilled watermelon gazpacho.

Cornish hens spachcocked and seasoned, served with roasted beet and goat cheese salad and golden potato and carrot purée and rendered red wine gravy.

Starter: Sea bass ceviche.

Fresh Caribbean lobster thermidor served with saffron and pea risotto

Starter: Roasted dates.

Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts and a miso sauce.

Chicken butter bean yellow curry. House made curry paste, house made nahn and plenty of garnish trays filled with cilantro, limes, fresh jalapeños and green onion to season this already flavor heavy dish

Desserts

Blackberry Cobbler- individual and topped with French vanilla ice cream.

Berry Tart- whipped mixed berry filling and a walnut date crust.

Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish.

Warm baby apple pies with a heaping scoop of butter pecan ice cream.

Persimmon Pudding served hot with whipped cream and rum raisin ice cream.

Baileys panna cotta topped with a caramel and coffee crumble.

Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards.

Additional Rate Information

7 night minimum.
Charters are required to book a minimum seven days ahead of departure dates.
BVI Ports Only

Holiday Period 2022/2023
Christmas Flat Rate $65,000 BVI Ports 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $65,000 BVI Ports 7 night minimum. Charter must start no earlier than 12/28/2022
7 night minimum

Holiday Period 2023/2024
Christmas Flat Rate $70,000 BVI Ports 7 night minimum. Charter must end on or before 12/26/2023
New Years Flat Rate $70,000 BVI Ports 7 night minimum. Charter must start no earlier than 12/28/2023

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: MY TY offers BVI ports only.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000
Summer 2023 Inclusive $56,000 $57,000 $58,000 $59,000 $60,000 $61,000 $62,000
Winter 2023 to 2024 Inclusive $56,000 $57,000 $58,000 $59,000 $60,000 $61,000 $62,000

Additional Rate Information

7 night minimum.
Charters are required to book a minimum seven days ahead of departure dates.
BVI Ports Only

Holiday Period 2022/2023
Christmas Flat Rate $65,000 BVI Ports 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $65,000 BVI Ports 7 night minimum. Charter must start no earlier than 12/28/2022
7 night minimum

Holiday Period 2023/2024
Christmas Flat Rate $70,000 BVI Ports 7 night minimum. Charter must end on or before 12/26/2023
New Years Flat Rate $70,000 BVI Ports 7 night minimum. Charter must start no earlier than 12/28/2023

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: MY TY offers BVI ports only.

Alegria 67 My Ty Catamaran Charter Crew of Three

Captain Jamie Dehan

Growing up on the east coast of South Africa, the Indian Ocean was Jamie’s childhood playground. His family being avid divers, Jamie was certified as a SCUBA diver from the age of 12.
His teen years were spent racing small monohulls and by 18 he was a SCUBA instructor, as well as an accomplished surfer, free-diver and spear fisherman. Having worked for dive companies throughout eastern Africa, Jamie made his way to the Virgin Islands in 2013. He has since captained a variety of high-end charter yachts throughout the Caribbean. Jamie’s love for the ocean and all that surrounds it, combined with years of experience in the area, make him the perfect guide to show you “Natures Little Secrets”.

Chef Nyla Rose Dugle

Nyla early teens selling produce her family grew at farmers markets. Sharing high quality produce always gave her a sense of fulfillment and when she discovered the farm to table movement, she was forever hooked on creating a successful career sourcing and serving high quality ingredients food that raised her. After completing University, Nyla was no stranger to the most prestigious restaurants in Denver CO. Her thirst for adventure and the sea brought her to the Caribbean where she found herself working on a luxury catamaran. Gravitating into the galley on My Ty, Nyla still boasts the same passion, drive and craving that guided her career on land – if not more!
_____

First Mate & Engineer Ariel Thrasher

Born and raised on Tortola, Ariel moved to Thailand at the age of 12 where he completed his schooling. He discovered his love for motorcycles at a young age and with the guidance of his older brother, became intimately familiar with engines of all types. He also spent his time competing on the professional skateboarding circuit. He switched his skateboard for a surf board in 2017 when he returned to his homeland. With his mind set on the yachting industry, Ariel dove right in, joining one of the largest yachts in the territory as a steward, alternating days on deck with days in the galley where he shared his love of Thai inspired cuisine. His aptitude for mechanics and ability to learn were recognized early on and soon he had completed his professional engineering qualification and took on the sole engineer role on the 105 ft vessel. On top of all of this, Ariel somehow found the time to qualify as a PADI dive-master. The perfect addition to the team Ariel, loves to show people the beauty of his home, above and below the water!

Crew fully vaccinated

Title Name Nation Born Languages
Captain Jamie Dehan South African 0 Languages: English, Thai, Afrikaans
Crew Nyla Rose Dugle USA

Captain

Jamie Dehan

Chef

Nyla Rose Dugle

First Mate

Ariel Trasher

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 67 ft
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 9 knots
Guest Smoke Yes, transom only please
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 15ft Infanta
Dinghy Hp 60 hp YAMAHA
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Costs Guided Dives for certified Divers $50pp per dive. Maximum 4 per week depending on itinerary and conditions.
Referral Dive $350 pp. (Full SCUBA certification course with pool and class work completed at home) Please inquire first.

Other Specs

size Feet 67.00 Ft
Beam 33
Draft 6
Queen 4
Jacuzzi Yes
Gym No
Stabilizers No
Elevators No
Wheel Chair Access No
Pref Pickup BVI
Turn Around 72 hr required
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch Yes
Engines 2x 170Hp Yanmar Engines and 2x 17Kw Onan Generators
Inverter Yas
Voltages 110v
Water Capacity 280 gal
Dinghy Pax 12
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Kite Boarding No
Kite Boarding Details Lessons can be arranged at Charterers expense
Fish Permit Yes
Swim Platform Yes
Boarding Ladder Yes
Dinghy Sailing No
Fish Gear Type Mixed
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reef Safe Sunscreen, Eco Friendly Soaps, Shampoos, Conditioners and Cleaning Products.
Scuba Onboard Onboard
Resort Course $150pp Discover Scuba Course
Full Course N/A
License Info Instructor
Compressor Onboard
Num Dive Tanks 10
Num B C S 10
Num Regs 10
Num Weights 12
Num Divers 8
Num Dives 4
Num Dive Lights 8
Showers 4
Tp In Heads Yes
Ac Night Yes
Other Toys Kids wakeboard and kids skies - On Request
0.53 gallons E-Foils - Link - https://youtu.be/tSFRFz0Esr8

8 guests in 4 spacious en-suite queen size cabins. All beds have 3 inch memory foam toppers. Hairdryer in each cabin

Crew will take both aft cabins.

 Chef Nyla Rose Dugle’s Sample Menu

Breakfast
Hot potato and chorizo skillet- a melody of diced potatoes and vegetables, mixed  with chorizo sausage, topped with shredded cheese and baked until golden. Garnished with pico, corn bean salsa and a dollop of sour cream.

Eggs Benedict w/ sautéed mushrooms- Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend.

Avocado toast – whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens.

BYO pancakes- your choice of chocolate chips, strawberries, bananas or blueberries in pancakes with a house made strawberry syrup or maple syrup served with bacon and scrambled eggs

Banana oatmeal smoothies- quick and packed with protein these banana smoothies are made with peanut butter, honey, oatmeal, almond milk and one whole banana.

Spanish tortilla- potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast

Croissant French toast with berry compote- thick sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side.

Omelets or breakfast burritos are also available for travel days.

Lunch 

BYO Pizza- select from various bases and toppings while the chef tosses your pizza and the captain fires them away in a pizza oven.

Open faced Ruben with house fermented sauerkraut.

Grilled Shrimp salad w/ spicy ginger sauce – shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion and a tomato and mango salad with feta.

One pot chicken Caprese salad- served family style on a large skillet this recipe consists of seasoned chicken breast, cherry tomatoes, buffalo mozzarella medallions and garnished with fresh basil.

Tacos- Fried chicken tossed in buffalo sauce laid on a bed of red cabbage coleslaw topped with pico and garnished with cotija cheese // Strips of marinated steak seared and placed on a bed of red cabbage topped with avocado, pico, A1 crème, pickled jalapeños and garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotja.

Burgers: Your choice of a Jammin’ burger- toasted bun, raspberry pepper jam slathered on both sides, lettuce, tomato, feta cheese, caramelized onions, bacon, all on a thick ‘n’ juicy wagyu burger. // Cowboy burger- lettuce, tomato, onion, cheddar cheese, bacon and fried jalapeños topped with bbq sauce with that same juicy wagyu burger. // All American burger- classic lettuce, tomato, onion, pickle, American cheese and slathered with burger sauce served with hand cut fries.

Wahoo and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared wahoo and finished with feta crumble.

Dinner

Starter: Chilled honeydew melon soup.

Fig and sage marinated pork tenderloin with horseradish mashed potatoes, fig gravy and lemon butter asparagus.

Starter: Nasturtium salad.

Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears.

Starter: Butter seared scallops.

Mahi-mahi seared skin and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with a house made pineapple salsa with a side of charred leeks.

Starter: Chilled watermelon gazpacho.

Cornish hens spachcocked and seasoned, served with roasted beet and goat cheese salad and golden potato and carrot purée and rendered red wine gravy.

Starter: Sea bass ceviche.

Fresh Caribbean lobster thermidor served with saffron and pea risotto

Starter: Roasted dates.

Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts and a miso sauce.

Chicken butter bean yellow curry. House made curry paste, house made nahn and plenty of garnish trays filled with cilantro, limes, fresh jalapeños and green onion to season this already flavor heavy dish

Desserts

Blackberry Cobbler- individual and topped with French vanilla ice cream.

Berry Tart- whipped mixed berry filling and a walnut date crust.

Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish.

Warm baby apple pies with a heaping scoop of butter pecan ice cream.

Persimmon Pudding served hot with whipped cream and rum raisin ice cream.

Baileys panna cotta topped with a caramel and coffee crumble.

Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards.

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.