Ed Hamilton & Co.

ALTESSE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Accommodations

Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite

Sample Menu

DAY BREAK

Apple Croissant French Toast

Ebelskivers

Procuitto & Caramelized Onion Quiche

Dill and Goat Cheese Scramble

Blood Orange Mascarpone and Fruit filled Crepes

Veggie Toast w/ a Poached Egg

Lobster Benedict

MIDDAY

Asian Summer Noodles

Pulled Pork Minis with Sweet Potato Fries

Tangled Tiger Shrimp Salad

West Coast Fish Tacos

Italian Sausage & Pepper Pasta

Farmers Market Salad

Thai Green Curry

HORS D’OEUVRES

Tuna Nachos

Mani Bites

Greek Baked Feta

Spicy Edamame Beans

Caprese Bites

Tomato Tart

Classic Cheese & Charcuterie Board

MAIN

Pistachio Encrusted Sea Bass on a lump crab salad with a coconut lemongrass emulsion

Bourbon Fig and Roasted Garlic Stuffed Pork Tenderloin, with roasted

New Potatoes and Fresh Asparagus

Asian-Mexican Fusion Tuna Stack with a Wasabi Cauliflower Mash

Steak Sublime with Fennel Mascarpone Risotto

5 Spice Crispy Duck Breast with Sweet Potato Mash

Caribbean Lobster with Cheesy Polenta and Roasted Veggies

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

Additional Rate Information

This vessel plans on being legal to conduct charters in the BVI after 12/10/22

MINIMUM NIGHTS: 6, Inquire for less.

BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$28,200 3/$28,550 4/$28,900 5/$29,250 6/$29,600 7/$30,450 8/$32,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$28,350 3/$28,775 4/$29,200 5/$29,625 6/$30,050 7/$30,975 8/$32,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $600 per cabin, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $39,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $41,000, charter may not start prior to 12/27

 

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), 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
Winter 2022 to 2023 Inclusive $28,500 $29,000 $29,500 $30,000 $30,500 $31,500 $33,500
Summer 2023 Inclusive $28,500 $29,000 $29,500 $30,000 $30,500 $31,500 $33,500
Winter 2023 to 2024 Inclusive $28,500 $29,000 $29,500 $30,000 $30,500 $31,500 $33,500

Additional Rate Information

This vessel plans on being legal to conduct charters in the BVI after 12/10/22

MINIMUM NIGHTS: 6, Inquire for less.

BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$28,200 3/$28,550 4/$28,900 5/$29,250 6/$29,600 7/$30,450 8/$32,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$28,350 3/$28,775 4/$29,200 5/$29,625 6/$30,050 7/$30,975 8/$32,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $600 per cabin, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $39,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $41,000, charter may not start prior to 12/27

 

Location Details

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

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

Capt. Kennon Jones
Originally from Georgia, Kennon has been sailing since 2011 when he decided to buy a 23’ sailboat from craigslist for $500. It was all downhill from there as sailing fever took hold. He went on to complete a two and a half year double handed circumnavigation (2018 – 2020) aboard his 1971 Tartan 34C Temujin which he still lives aboard and cruises in the off season. With over 33,000 nautical miles of experience, he holds a USCG Master Near Coastal license and works as a freelance captain for deliveries, charters, and sailing/cruising instruction. Prior to making a living on the water, Kennon worked for the Department of State in Washington, D.C. and extensively cruised the Chesapeake Bay. He has a degree in Economics and Chinese (Mandarin) from Wake Forest University and speaks Spanish, French, Mandarin, and Italian as well as bits of Indonesian, Russian, and Arabic. When not sailing Kennon enjoys scuba diving, spearfishing, wakeboarding, reading, dabbling in data science, and continuing to avoid climates where socks are necessary (though an exception is made for snow skiing).

Chef Stephanie Johnson
Stephanie was raised in beautiful Oregon but has spent 20 years throughout the Caribbean. She feels lucky to be able to call both naturally beautiful spots home. After graduating with a Marine Biology degree Stephanie discovered the yachting industry which combined her love of adventure, marine life, sharing food, meeting new people, and generally celebrating life.

Stephanie and her husband owned their own 72ft boat for 15 incredible years. They chartered all winter and traveled in the off season. When her husband passed away she decided she wasn’t done being on the water and had more to learn and explore so, she is back for more adventure. She holds a 100ton USCG Captains license but, on Ventana, she is excited to share her cooking skills developed in the Pacific Northwest and honed on her travels around the world.

Stephanie’s cooking tends to be on the lighter healthier side bringing in as many of the local ingredients as possible. However, her motto in life is, “Everything in moderation, including moderation!”

Title Name Nation Born Languages
Captain Kennon Jones USA 1988 English(Native), Spanish(Advanced), French(Advanced), Mandarin (Intermediate), Italian(Intermediate), Indonesian(Basic), Russian (Basic), Arabic (Basic)
Chef / First Mate Stephanie Johnson USA
Altesse Crewed Catamaran Charter Captain Kennon Jones

Captain

Kennon Jones
Altesse Crewed Catamaran Charter Stephanie Johnson

Chef/First Mate

Stephanie Johnson

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 56 ft
Pax 8
Cabins 4
Refit 2019
Year Built 2013
Guest Smoke Transoms only pls
Guest Pet No
Children Allowed Yes
Min Child Age Swimming age

Leisure

Dinghy 14.5
Dinghy Hp 70
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 12
Tube Yes
Wake Board Yes
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Altesse offers onboard diving. We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week. We do not offer night dives. Up to 6 certified divers at a time, max 1 dive per day, payable aboard to yacht crew. The crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements. We carry up to 10 sets of gear on board. We don't carry wetsuits but we are happy to handle pick-up and return on the guests behalf.
Dive Costs We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week.

Other Specs

Beam 31 Ft
Draft 5 Ft
Queen 4
Pref Pickup YHG
Other Pickup AYH
Turn Around 48 hrs preferred, Inquire for
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games No
Num Books Yes
Cam Corder No
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 10
Inverter Yes
Voltages 220/120v
Water Capacity 254 gals
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Dinghy Sailing No
Fish Gear Type Trolling and Casting
Num Fish Rods 4
Under Water Cam Yes
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other THIS BOAT OFFSETS THEIR CARBON EMISSIONS, uses homemade/biodegradable cleaning products, reef safe sunscreen and biodegradable, eco-friendly toiletries and reusable water bottles
Scuba Onboard Onboard
License Info Master
Compressor Onboard
Num Dive Tanks 10
Num B C S 10
Num Regs 10
Num Weights 10
Num Divers 6
Num Dives 3
Other Entertain Dining table on Flybridge
BBQ on flybridge and cockpit
Custom built "champagne deck" - large multi-person sunbed to rear of cockpit
Tp In Heads Yes
Ac Night Yes
Deep Sea Fish Yes
Num Video Smart TVs

Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite

DAY BREAK

Apple Croissant French Toast

Ebelskivers

Procuitto & Caramelized Onion Quiche

Dill and Goat Cheese Scramble

Blood Orange Mascarpone and Fruit filled Crepes

Veggie Toast w/ a Poached Egg

Lobster Benedict

MIDDAY

Asian Summer Noodles

Pulled Pork Minis with Sweet Potato Fries

Tangled Tiger Shrimp Salad

West Coast Fish Tacos

Italian Sausage & Pepper Pasta

Farmers Market Salad

Thai Green Curry

HORS D’OEUVRES

Tuna Nachos

Mani Bites

Greek Baked Feta

Spicy Edamame Beans

Caprese Bites

Tomato Tart

Classic Cheese & Charcuterie Board

MAIN

Pistachio Encrusted Sea Bass on a lump crab salad with a coconut lemongrass emulsion

Bourbon Fig and Roasted Garlic Stuffed Pork Tenderloin, with roasted

New Potatoes and Fresh Asparagus

Asian-Mexican Fusion Tuna Stack with a Wasabi Cauliflower Mash

Steak Sublime with Fennel Mascarpone Risotto

5 Spice Crispy Duck Breast with Sweet Potato Mash

Caribbean Lobster with Cheesy Polenta and Roasted Veggies

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

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.