Ed Hamilton & Co.

AMAYA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

AMAYA accommodates up to 8 guests in 4 Queen cabins, all en suite with electric flush toilets and stall showers. Each cabin is equipped with USB charging ports, basic toiletries, and hairdryers.

Sample Menu

Menu of Chef Emma Clark

Breakfast

Each morning we will be serving coffee, a selection of teas, fresh fruit, fruit juices, toast and a selection of preserves and cereal.

Eggs Benedict with hot buttered English muffins, crispy bacon and poached eggs, topped with hollandaise sauce

Crepes with a compote of mixed berries and whipped cream, served with a fresh fruit platter

Caribbean lobster omelette with feta cheese and asparagus

Smoked salmon and scrambled egg on a toasted bagel with cream cheese

Blueberry and banana pancakes with smoked bacon and maple syrup, served with a fruit salad

LUNCH

Grilled rack of lamb with provencal vegetables, olive tapenade and basil pesto

Blackened shrimp Caesar salad with a parmesan crisp

Tuna Tartare in a sesame ginger sauce

Seared beef and green papaya salad

Fresh crab cakes with sweet chilli aioli and cucumber and dill salad

Stuffed Wahoo fillets with roasted red peppers served with saffron sauce & sautéed scallops

APPETIZER 

Fresh Caribbean lobster ceviche with crispy plantain chips

Filet mignon and herbed goats cheese bruschetta

Scallops cooked with chorizo and lemon oil on a bed of arugula

Spiced crab and smoked salmon tian with a lemon and coriander vinaigrette served with avocado sorbet

Lemon and thyme salted cod, watercress veloute and poached quail eggs

MAIN COURSE 

Rib-eye steaks with peppercorn sauce and grilled asparagus, served with dauphinoise potatoes

Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and beetroot glaze

Mahi Mahi with an onion, capers and lemon sauce, served on a bed of wild rice with butternut squash and leeks

Chicken breast stuffed with boursin, sundried tomatoes and basil, wrapped with streaky bacon in a white wine sauce and served with sweet potato mash

Grilled salmon, marinated in a soy, ginger and honey sauce, served with double cooked new potatoes and roasted sweet cherry tomatoes

DESSERT

Zesty lemon and key lime cream pots with a shortbread biscuit

Pears poached in red wine, cinnamon and guava juice reduction

Coconut milk & lemon grass sorbet with tuille biscuits

Banana crème brûlée with crunchy caramelised sugar

Chocolate fondant served with peanut butter and salted caramel ice cream 

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the “divide-by-6 rule” for figuring short charter premiums.
Charters of less than 6 nights available depending on schedule and season, please inquire.

Christmas/New Years Minimum 7 nights with maximum 8 Guests & 4 cabins only
CHRISTMAS: 1-8 guests @ $60,000
NEW YEARS: 1-8 guests @ $65,000

Please use BVI ports only. 48 hours between all charters.

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: 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
Summer 2022 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
Winter 2022 to 2023 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
Summer 2023 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the “divide-by-6 rule” for figuring short charter premiums.
Charters of less than 6 nights available depending on schedule and season, please inquire.

Christmas/New Years Minimum 7 nights with maximum 8 Guests & 4 cabins only
CHRISTMAS: 1-8 guests @ $60,000
NEW YEARS: 1-8 guests @ $65,000

Please use BVI ports only. 48 hours between all charters.

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Amaya Crewed Sunreef 60 Charters Captain and Chef

The Captain Tommy Hemsley and Chef Emma Clark newly onboard Amaya have always provided guests with the best possible combination of service, comfort & safety.

Tommy has over a decade of experience as a mariner. His qualifications as RYA/MCA Yachtmaster on both power and sailboats and certification in many aspects of instruction. A renaissance sailor, he can fix almost anything. His spectrum of maritime history includes deliveries, sailing instruction and charter yacht captain in the Virgin islands and Aegean. His thorough, disarming, humble and charming manner is a clear winner with returning guests.

After her years as a primary school teacher, Emma’s experience includes stewardess aboard day-charters, as well as first mate and chef on charter yachts. A qualified PADI scuba Instructor Emma has all but completed 10 years as a competent sailor and can now add Ashburton Cookery school to her list of credentials.

Tommy and Emma are a professional talented team, fluidly complementing and assisting each other while curating creative charter adventures to match guest’s expectations.

A third crew member will support this team next season.

Crew are vaccinated for Covid-19

Title Name Nation Born Languages
Captain Thomas Hemsley British 0
Crew Emma Clark British

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 17.5 KW STBD and 11 KW Port
Water Maker YES
Ice Maker Yes

General

Length 60
Pax 8
Cabins 4
Year Built 2019
Cruise Speed 7 Kts.
Guest Smoke GUEST SMOKING NOT ALLOWED
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13ft
Dinghy Hp 90HP
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 3
Wind Surf No
Gear Snorkel Yes
Tube 1
Wake Board 1
1 Man Kayak No
2 Man Kayak 2
Fishing Gear Yes

Other Specs

Beam 33.46
Draft 6
Queen 4
Pref Pickup Nanny Cay, Tortola
Other Pickup BVI Only
Turn Around 48 hours Firm 72 better.
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Books Yes
Num Dine In 10
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 110V + 220V
Water Capacity 185 Gallons
Kids Skis 1
Sea Bob No
Sea Scooter Yes
Fish Permit BVI - None at this time
Swim Platform Transom
Boarding Ladder AFT
Fish Gear Type Castiing
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Ac Night Yes
Deep Sea Fish No

AMAYA accommodates up to 8 guests in 4 Queen cabins, all en suite with electric flush toilets and stall showers. Each cabin is equipped with USB charging ports, basic toiletries, and hairdryers.

Menu of Chef Emma Clark

Breakfast

Each morning we will be serving coffee, a selection of teas, fresh fruit, fruit juices, toast and a selection of preserves and cereal.

Eggs Benedict with hot buttered English muffins, crispy bacon and poached eggs, topped with hollandaise sauce

Crepes with a compote of mixed berries and whipped cream, served with a fresh fruit platter

Caribbean lobster omelette with feta cheese and asparagus

Smoked salmon and scrambled egg on a toasted bagel with cream cheese

Blueberry and banana pancakes with smoked bacon and maple syrup, served with a fruit salad

LUNCH

Grilled rack of lamb with provencal vegetables, olive tapenade and basil pesto

Blackened shrimp Caesar salad with a parmesan crisp

Tuna Tartare in a sesame ginger sauce

Seared beef and green papaya salad

Fresh crab cakes with sweet chilli aioli and cucumber and dill salad

Stuffed Wahoo fillets with roasted red peppers served with saffron sauce & sautéed scallops

APPETIZER 

Fresh Caribbean lobster ceviche with crispy plantain chips

Filet mignon and herbed goats cheese bruschetta

Scallops cooked with chorizo and lemon oil on a bed of arugula

Spiced crab and smoked salmon tian with a lemon and coriander vinaigrette served with avocado sorbet

Lemon and thyme salted cod, watercress veloute and poached quail eggs

MAIN COURSE 

Rib-eye steaks with peppercorn sauce and grilled asparagus, served with dauphinoise potatoes

Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and beetroot glaze

Mahi Mahi with an onion, capers and lemon sauce, served on a bed of wild rice with butternut squash and leeks

Chicken breast stuffed with boursin, sundried tomatoes and basil, wrapped with streaky bacon in a white wine sauce and served with sweet potato mash

Grilled salmon, marinated in a soy, ginger and honey sauce, served with double cooked new potatoes and roasted sweet cherry tomatoes

DESSERT

Zesty lemon and key lime cream pots with a shortbread biscuit

Pears poached in red wine, cinnamon and guava juice reduction

Coconut milk & lemon grass sorbet with tuille biscuits

Banana crème brûlée with crunchy caramelised sugar

Chocolate fondant served with peanut butter and salted caramel ice cream 

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.