Ed Hamilton & Co.

ALLURE 64

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Allure is a 64ft Privilege owner edition and can accommodate up to 6 guests. The outstanding Owner’s cabin and the 2 spacious Premium cabins are fully air conditioned and fitted with high end furniture and bedding. Of course all cabins have ensuite bathrooms and luxury toiletries are provided. One guest cabin can be converted from Queen to 2 single beds. All toilets have bidet function.

Guests can enjoy their gourmet meals inside the European designed salon or outside in the spacious cockpit.
Relax and enjoy a smooth sail on the comfortable sun lounge on the flybridge with sun awning. Privilege catamarans are well known for their outstanding sailing performance.

 

Sample Menu

YACHT CHARTER SAMPLE MENU

CAMERON BURGESS 2023

Breakfast

Strawberry, coconut, and açaí smoothie bowls with boat-mate granola, fresh cut fruit, honey, and chia seeds

Egg scramble with hash browns, caramelized onion, spinach, and a side of toast and bacon

Crepes family-style with cheese, fruit, jam, cured meats, Nutella, peanut butter, and more

Mushroom quiche with sautéed peppers and a sausage gravy

Bacon-wrapped egg soufflé on a toasted English muffin with smashed avocado and hollandaise sauce

Strawberry and cream cheese stuffed croissants with a side of yogurt and muesli

Toasted bagel platter with fried eggs, cream cheese, sliced cheese, lox, and cured meats

Lunch

Blackened mahi mahi sandwich on a homemade brioche bun with sliced avocado, tomato, coleslaw, and a side of sweet potato fries

Caramelized onion, mushroom, ham, and Brie melt on sourdough with a Mediterranean chickpea, lemon, and olive salad

Sesame tuna poke bowl with sushi rice, pineapple, edamame, fried onion, seaweed salad, avocado, and a spicy aioli

Curry chicken salad with a balsamic glaze either in a grilled wrap or over a bed of greens with fresh bread

Garlic butter and cinnamon sautéed shrimp over lemon couscous with crumbled feta, fried chickpeas, tahini dressing, pomegranate arils, served with warm homemade pita

Grilled steak sandwich with pesto, heirloom tomato, blue cheese spread on a baguette and a side of chips

Torn kale and shaved Brussels sprouts salad with roasted sweet potato, fresh avocado, sliced green apples, sunflower seeds, pomegranate, and a vegan Caesar dressing

Appetizers

Charcuterie plate with assorted cheeses, nuts, fruits, and jams

Burrata over a salad of peas, broad beans, arugula, and fresh mint with a light olive oil, sea salt, and lemon dressing

Fresh caught lobster sliced in half, grilled, and served with garlic butter for family-style dipping

Baked Brie wrapped in puff pastry with a blackberry compote and candied chili pecans

Spinach and artichoke dip with pita chips and crudités

Goat cheese stuffed zucchini blossoms over an orgeat puree, and glazed in a violet jelly

Crab cakes stacked over endive and shaved carrots, topped with micro greens and a garlic and lemon aioli

Dinner

Bourbon and paprika glazed short ribs with baked mac and cheese and steamed broccoli

Cocoa and coffee crusted salmon with coconut rice, roasted garlic broccolini, and a maple orange chipotle glaze

Chicken Marsala over homemade fettuccine and fresh baked bread

Seared scallops with a shiitake risotto, butternut squash puree, and Brussels sprout hash

Sea bass fillet over salt and vinegar smashed potatoes with asparagus and a lemon and parsley cream sauce

Thai coconut curry with shrimp, fresh fish, or grilled chicken breast over basmati rice with a fresh garlic butter naan

Honey and ginger seared pork tenderloin over mashed potatoes with grilled beans and a soy ginger sticky glaze

Dessert

Bananas foster over a slice of coconut cake topped with toasted coconut and almonds

Bailey’s chocolate cheesecake trifles layered with crushed Oreos and a Frangelico cream

Crème brûlée with fresh berries

Whiskey caramel filled Fireball cupcakes with cinnamon frosting

Pear and berry crisp with a gluten-free crumble topping and a dollop of sweet cream

Saffron and cardamom cake with a saffron and white chocolate ganache

Blueberry puff pastry tarts stuffed with lemon curd and vanilla 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 standard for good service is 15%-20% of the charter fee.

CHRISTMAS WEEK: $55,000
NEW YEARS WEEK: $55,000
Minimum 7 nights. Christmas charter must end no later than the 26th December. New Years cannot begin earlier than 28th December..

 

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

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

Location Details: INQUIRE FIRST FOR 2024/25 LOCATION

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2024 Inclusive $40,000 $41,500 $43,000 $44,000 $45,000
Winter 2024 to 2025 Inclusive $40,000 $41,500 $43,000 $44,000 $45,000

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.

CHRISTMAS WEEK: $55,000
NEW YEARS WEEK: $55,000
Minimum 7 nights. Christmas charter must end no later than the 26th December. New Years cannot begin earlier than 28th December..

 

Location Details

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

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

Location Details: INQUIRE FIRST FOR 2024/25 LOCATION

Captain Charlie & Chef Cameron Burgess

Charlie grew up in Newport, Rhode Island and his love for the local beaches cultivated his affinity for the ocean at a young age. He is most at home on the water, whether it be a breezy day on the flybridge or geared up with his mask and snorkel, pointing out passing turtles and tropical fish to excited guests. Charlie is a calm presence on board, diligently maintaining his vessels and attentively caring for his guests.

While Cammi also hails from Newport, she grew up on various different sailboats, most notably crossing the Pacific with her family as a pre-teen. Always attuned to her guests’ unique needs and preferences, Cammi is rarely found sitting still. Her warm smile and eagerness to please complements her meticulous attention to detail, helping her keep her yachts clean, organized, and comfortable. Cammi’s history of travel and love for a healthy, active lifestyle guides her menus, leading to colorful plates and exciting flavors, always tailored specifically to her guests.

As a team, Charlie and Cammi are masters at bringing together the perfect mix of excitement, creativity, relaxation, luxury, and professionalism. With years of sailing on various private and charter yachts, and over 70 successful charters under their belts in the Virgin Islands and beyond, they draw upon a wealth of shared experience to create a unique and unforgettable charter for their guests.

Title Name Nation Born Languages
Captain Charlie Perry American 0 English
Crew Cameron Burgess American

Accomodation

Electric Heads 3

Amenities

Ac Full
Hair Dryer Yes
Generator 13.5 KW
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 64 ft
Pax 6
Cabins 3
Year Built 2020
Cruise Speed 10 knots
Guest Smoke Non Smoking Yacht
Children Allowed Yes
Min Child Age 9.84 ft

Leisure

Dinghy 13ft
Dinghy Hp 40HP inboard
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube 1
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Float Mats 1
Games Beach Yes
Fishing Gear No

Other Specs

Beam 30
Draft 6
King 1
Queen 2
Pref Pickup Village Cay, Tortola
Other Pickup Village Cay, Tortola
Turn Around 72 hours FIRM
Builder Privilege
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds yes
Board Games Yes
Cam Corder Yes
Num Dine In 6
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter 2x4000W
Voltages 110V+ 220V
Water Capacity 340 Gallons
Dinghy Pax 6
Kids Skis 1
Sea Bob No
Sea Scooter No
Fish Permit None
Swim Platform transom
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain European Coffee Machine
Safe in Owner's Cabin
New bimini and teak table installed in 2023 for a fully shaded flybridge and upstairs outdoor dining

Communicate Unlimited Internet in the BVI
Showers 3
Ac Night Yes
Ac Sur Charge NO
Deep Sea Fish No
Other Toys Yoga Mats
7’ Solstice floating dock/hammock
Sub Wing
Noodles
Bocce Ball
Football
Frisbe
Pool Bar
Karaoke
E-foil
Wing board
Sea Scooters - inquire - can be rented

Allure is a 64ft Privilege owner edition and can accommodate up to 6 guests. The outstanding Owner’s cabin and the 2 spacious Premium cabins are fully air conditioned and fitted with high end furniture and bedding. Of course all cabins have ensuite bathrooms and luxury toiletries are provided. One guest cabin can be converted from Queen to 2 single beds. All toilets have bidet function.

Guests can enjoy their gourmet meals inside the European designed salon or outside in the spacious cockpit.
Relax and enjoy a smooth sail on the comfortable sun lounge on the flybridge with sun awning. Privilege catamarans are well known for their outstanding sailing performance.

 

YACHT CHARTER SAMPLE MENU

CAMERON BURGESS 2023

Breakfast

Strawberry, coconut, and açaí smoothie bowls with boat-mate granola, fresh cut fruit, honey, and chia seeds

Egg scramble with hash browns, caramelized onion, spinach, and a side of toast and bacon

Crepes family-style with cheese, fruit, jam, cured meats, Nutella, peanut butter, and more

Mushroom quiche with sautéed peppers and a sausage gravy

Bacon-wrapped egg soufflé on a toasted English muffin with smashed avocado and hollandaise sauce

Strawberry and cream cheese stuffed croissants with a side of yogurt and muesli

Toasted bagel platter with fried eggs, cream cheese, sliced cheese, lox, and cured meats

Lunch

Blackened mahi mahi sandwich on a homemade brioche bun with sliced avocado, tomato, coleslaw, and a side of sweet potato fries

Caramelized onion, mushroom, ham, and Brie melt on sourdough with a Mediterranean chickpea, lemon, and olive salad

Sesame tuna poke bowl with sushi rice, pineapple, edamame, fried onion, seaweed salad, avocado, and a spicy aioli

Curry chicken salad with a balsamic glaze either in a grilled wrap or over a bed of greens with fresh bread

Garlic butter and cinnamon sautéed shrimp over lemon couscous with crumbled feta, fried chickpeas, tahini dressing, pomegranate arils, served with warm homemade pita

Grilled steak sandwich with pesto, heirloom tomato, blue cheese spread on a baguette and a side of chips

Torn kale and shaved Brussels sprouts salad with roasted sweet potato, fresh avocado, sliced green apples, sunflower seeds, pomegranate, and a vegan Caesar dressing

Appetizers

Charcuterie plate with assorted cheeses, nuts, fruits, and jams

Burrata over a salad of peas, broad beans, arugula, and fresh mint with a light olive oil, sea salt, and lemon dressing

Fresh caught lobster sliced in half, grilled, and served with garlic butter for family-style dipping

Baked Brie wrapped in puff pastry with a blackberry compote and candied chili pecans

Spinach and artichoke dip with pita chips and crudités

Goat cheese stuffed zucchini blossoms over an orgeat puree, and glazed in a violet jelly

Crab cakes stacked over endive and shaved carrots, topped with micro greens and a garlic and lemon aioli

Dinner

Bourbon and paprika glazed short ribs with baked mac and cheese and steamed broccoli

Cocoa and coffee crusted salmon with coconut rice, roasted garlic broccolini, and a maple orange chipotle glaze

Chicken Marsala over homemade fettuccine and fresh baked bread

Seared scallops with a shiitake risotto, butternut squash puree, and Brussels sprout hash

Sea bass fillet over salt and vinegar smashed potatoes with asparagus and a lemon and parsley cream sauce

Thai coconut curry with shrimp, fresh fish, or grilled chicken breast over basmati rice with a fresh garlic butter naan

Honey and ginger seared pork tenderloin over mashed potatoes with grilled beans and a soy ginger sticky glaze

Dessert

Bananas foster over a slice of coconut cake topped with toasted coconut and almonds

Bailey’s chocolate cheesecake trifles layered with crushed Oreos and a Frangelico cream

Crème brûlée with fresh berries

Whiskey caramel filled Fireball cupcakes with cinnamon frosting

Pear and berry crisp with a gluten-free crumble topping and a dollop of sweet cream

Saffron and cardamom cake with a saffron and white chocolate ganache

Blueberry puff pastry tarts stuffed with lemon curd and vanilla 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.