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 Begoña de Miguel

Breakfast

Fresh fruit platters and a variety of fresh fruit juices, pastries and yoghurt

Traditional English and American breakfasts to order

Muffins with smoked salmon and cream cheese

Açai bowl with crunchy granola, strawberry and coconut

Fresh fruit smoothies

Lunches and Appetizers

Melon soup

Mediterranean octopus salad

Buddha bowl, with falafel, crisp cauliflower rosettes, rosemary peppers, roast vegetables, beetroot, salad and a tahini dressing

Wahoo Peruvian ceviche leche de tigre with patacones

French hamburger, with caramelized onions, brie and cranberry sauce, with sweet potato fries and coleslaw

Pulpo ol olivo (octopus salad with an olive tapenade dressing)

Pineapple and parmesan carpaccio

Paper rice roll stuff with peppers pears and ricotta chili sauce

Spinach and cherry tomatoes linguini

Quiche Lorraine with pawpaw salad

Ginger carrot soup

Asparagus and wild mushrooms risotto

Spinach, bacon and goat cheese salad with a honey dressing

Begoña style BLT

Charcuterie platter with imported meats and cheeses and a fresh tuna dip

Main Courses

Seared Tuna with sesame seeds, miso dressing, edamame, avocado, and thinly sliced carrot over a bed of quinoa

Grilled sushi grade salmon, spinach gratin, pickled carrots and radish

Grilled chicken with pesto and a Caprese salad

Mahi-mahi with a Caesar salad

Eggplant mousse stack with scallops and giant shrimp in a shrimp reduction

Golden tile (fish) with, scallop, sauteed asparagus, and fried lemon zest

Ricotta and spinach ravioli in mushroom and truffle sauce (pasta made from scratch onboard)

Herb lamb chops with steamed carrots and broccoli

Filet mignon with Port sauce and caramelized onions with Maquis potatoes

Grouper with orange sauce and cauliflower

Duck confit with apple and zucchini puré

Sea bass kebab with peach sauce

Mustard roast beef with baked potatoes

Mahi mahi Polynesian ceviche in coconut sauce served with rice

Seared tuna with green mango chili and edamame

Desserts

Dairy free avocado chocolate mousse

Mango and coconut sorbet

Cava Savion

Cold coffee cream

Orange with cinnamon

Tartin tart with boat made crunchy caramel ice cream

Dark chocolate tart

Lemon and mint sorbet

Tiramisu

Red berries panna cotta

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 5 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.

Please inquire for booking the 5th cabin.
9 PAX rate: $63,000
10 PAX rate: $64,000

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
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

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 5 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.

Please inquire for booking the 5th cabin.
9 PAX rate: $63,000
10 PAX rate: $64,000

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Bruce Petersen

Bruce has been sailing his whole life. Having worked as a commercial sailor for the past 15 years, and as a charter captain since 2015, Bruce is a highly accomplished captain with extensive experience in the Caribbean, Mediterranean, and the South Pacific. He is a certified engineer, and also enjoys water sports including surfing, wake-boarding, fishing, and diving. Bruce is a certified PADI dive instructor and has taught in Australia, the Mediterranean and Africa. Hailing from South Africa, he is also fluent in Spanish.

Begonã De Miguel

Begoña is a water sports and outdoors enthusiast. She loves to cook, and has certificates in food and wine. As a food connoisseur, Begoña makes much of what she serves from scratch, with a focus on fresh and, where possible, locally sourced. As well as enjoying time with family, friends and guests, she also has a law degree (fortunately, not being used on the water). Begoña has been sea-faring from an early age, and has over ten years professional experience sailing and as a chef. She is a native of Majorca, Spain and is fluent in English, Spanish and Italian.

Crew are vaccinated for Covid-19

Title Name Nation Born Languages
Captain Bruce Petersen British 1979 English, Spanish, Italian
Crew Begona de Miguel Coll Spanish

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 Ft
Draft 6 Ft
Queen 4
Pref Pickup Nanny Cay, Tortola
Other Pickup BVI
Turn Around 48 hours
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 Casting
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 Begoña de Miguel

Breakfast

Fresh fruit platters and a variety of fresh fruit juices, pastries and yoghurt

Traditional English and American breakfasts to order

Muffins with smoked salmon and cream cheese

Açai bowl with crunchy granola, strawberry and coconut

Fresh fruit smoothies

Lunches and Appetizers

Melon soup

Mediterranean octopus salad

Buddha bowl, with falafel, crisp cauliflower rosettes, rosemary peppers, roast vegetables, beetroot, salad and a tahini dressing

Wahoo Peruvian ceviche leche de tigre with patacones

French hamburger, with caramelized onions, brie and cranberry sauce, with sweet potato fries and coleslaw

Pulpo ol olivo (octopus salad with an olive tapenade dressing)

Pineapple and parmesan carpaccio

Paper rice roll stuff with peppers pears and ricotta chili sauce

Spinach and cherry tomatoes linguini

Quiche Lorraine with pawpaw salad

Ginger carrot soup

Asparagus and wild mushrooms risotto

Spinach, bacon and goat cheese salad with a honey dressing

Begoña style BLT

Charcuterie platter with imported meats and cheeses and a fresh tuna dip

Main Courses

Seared Tuna with sesame seeds, miso dressing, edamame, avocado, and thinly sliced carrot over a bed of quinoa

Grilled sushi grade salmon, spinach gratin, pickled carrots and radish

Grilled chicken with pesto and a Caprese salad

Mahi-mahi with a Caesar salad

Eggplant mousse stack with scallops and giant shrimp in a shrimp reduction

Golden tile (fish) with, scallop, sauteed asparagus, and fried lemon zest

Ricotta and spinach ravioli in mushroom and truffle sauce (pasta made from scratch onboard)

Herb lamb chops with steamed carrots and broccoli

Filet mignon with Port sauce and caramelized onions with Maquis potatoes

Grouper with orange sauce and cauliflower

Duck confit with apple and zucchini puré

Sea bass kebab with peach sauce

Mustard roast beef with baked potatoes

Mahi mahi Polynesian ceviche in coconut sauce served with rice

Seared tuna with green mango chili and edamame

Desserts

Dairy free avocado chocolate mousse

Mango and coconut sorbet

Cava Savion

Cold coffee cream

Orange with cinnamon

Tartin tart with boat made crunchy caramel ice cream

Dark chocolate tart

Lemon and mint sorbet

Tiramisu

Red berries panna cotta

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.