- Guests 8
- Cabins 4
- Model Cat
- Year Built 2019
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||$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.
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
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
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
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
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
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
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
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.