Ed Hamilton & Co.

ANASTASIA

  • Guests 7
  • Cabins 4
  • Model Cat
  • Year Built 2008

Rates Per Week

Crew Profiles

Specifications

Accommodations

Single Cabin (*Available only upon request): Single cabin with Twin bed, accessible via a ladder through the deck’s forward hatch, with private ensuite wet hand shower, private manual toilet, AC controller.

Sample Menu

Breakfast

*Coffee, Tea and fresh local fruit served with every breakfast*

Eggs Benedict

Eggs poached perfectly to your desire over warm, crispy bacon served on hot, buttered, toasted English muffins, drizzled with a classic French hollandaise sauce

Coconut French Toast

Homemade Challah bread topped with shredded coconut and baked with hints of vanilla and connamon, served with orgainic strawberry maple syrup

Steak and Eggs Rancheros 

Melt in your mouth steak, seasoned black beans, eggs, salsa, cilantro and special hot sauce, served over crisp tostadas

Organic Mango Chia Pudding

Coconut flavored chia pudding with local mango puree served with organic granola and homemade scones

Caribbean Avocado Toast

Local avocado mash served on your choice of toasts, featureing; caprese salad style, seasoned fried green tomatoes and eggs, tomato pesto style or traditional eggs and bacon

Japanese Style Pancakes

Whipped, airy, tall pancakes served with blueberry and lemon compote

Love City’s bagel and Lox

Homemade everything bagel topped with cream cheese, smked salmon, capers, red onion, fresh dill and local microgreens, served with sliced hard-boiled from free range chickens

Lunch

Maryland Style Crab Cakes

Blue crab jumbo lump crab meat with secret spices and light breading, served over a local green salad with lemon, garlic, dill, aioli dipping sauce.

Shrimp Kale Caesar Salad

Jumbo blackened shrimp, mixed kale and romaine lettuces lightly dressed with an in-house, yogurt-based Caesar dressing, served with Cheddar Bay biscuits.

Curry Chicken Salad

Mayo-free, buttery, Goddess curry chicken salad served in lettuce wraps with a chilled long grain rice salad

Tuna Poke Bowl

Marinated, fresh, grade Ahi Tuna, avocado, cucumbers, edamame beans and watermelon radishes over rice, topped with toasted sesame seeds and spicy mayo

Fish Tacos

Grilled, locally caught Wahoo with Spanish rice, papaya salsa and lime crema, served with restaurant style tortilla chips and homemade guacamole

Grilled Steak, Chicken & Veggie Kebobs

Grilled, marinated cuts of tenderloin steak and organic chicken, skewered with fresh vegetables, served with quinoa salad

Cheeseburgers in Paradise

Classic bacon cheeseburger, grilled to your preference and served with all the fixin’s, green salad, juicy watermelon and potato crisps

Small Plates

Pan Seared Scallops

Seasoned, seared scallops served over a pea mint puree, garnished with crispy bacon and local microgreens

 Flat Bread Pizzas

-Grape tomatoes, red onion, fresh oregano, mozzarella cheese finished with a balsamic glaze

-Grilled summer peaches, soft goat cheese, coarsely chopped basil and balsamic vinegar

-Aged cheddar, pancetta, sliced apples and locally grown arugula

 Stuffed Mushrooms

Cremini mushrooms filled with gourmet cheeses, seasoned pork sausage and herbs

 Crab, Spinach and Artichoke Dip

Baked lump crab meat, gourmet cheeses, spinach and artichokes served with crostini

 Coconut Shrimp

Butterfly shrimp, hand breaded in coconut flakes, baked to crispy perfection and served with a sweet Thai chili sauce

Lobster Tail Shooters

Local Caribbean lobster tail grilled and served with clarified garlic butter

 Filo Tartlets with Asian Beef Salad

Marinated chopped Flank Steak, red peppers, red chili, mint and toasted sesame seeds, served in mini filo pastry shells

Sundowners

AKA: Captain’s Cocktails of the Day

 Painkiller

Cruzan Dark Rum, pineapple juice, orange juice & cream of coconut; garnished with grated nutmeg and an orange slice

 Caribbean Rum Punch

Cruzan Dark Rum, Cruzan Coconut Rum, Cruzan Tropical Punch Rum, orange juice, pineapple juice, lime juice & Grenadine; garnished with grated nutmeg and a pineapple slice

 Spicy Pineapple Margarita

100% Agave tequila, Captain’s pineapple jalapeno shrub, lime juice & club soda; garnished with salted rim and lime wheel

 Key Lime Martini

Vanilla vodka, pineapple juice, lime juice, cream of coconut & heavy cream; garnished with graham cracker crusted rim, lime zest and wheel

 Captain’s Nutwacker

Cruzan Dark Rum, vodka, Baileys, Kahlua, amaretto, cream of coconut & peanut butter; blended and garnished with chocolate syrup, whipped cream and maraschino cherry

 Cuba Libre

Cruzan Dark Rum and Coca Cola; garnished with a lime wedge

 Tropical Gin Fizz

Gin, pineapple juice, club soda, muddled lemon, basil, sugar & ginger; garnished with lemon twist

Entree

Bacon Wrapped Filet Mignon

Served with roasted purple potatoes and asparagus

 Chia Crusted Sea Bass

Served with sweet potato puree and butter poached baby bok choy

 Caribbean Jerk Pork Tenderloin

Served with pineapple fried rice and roasted brussel sprouts

 Spanish Paella

Jumbo shrimp, mussels, scallops, chicken and Spanish chorizo served over Spanish rice with homemade French bread and a green salad

 Local Caught Mahi Mahi

Grilled Mahi Mahi with tropical mango salsa, served with coconut lime rice and sautéed green beans

 Ahi Tuna Steak

Seared tuna with homemade Chimichurri sauce, served with sliced avocado and mixed green salad

 Pesto Crusted Salmon

Wild caught salmon baked with fresh basil pesto, served over gluten free vegetable pasta and steamed broccoli

 

Dessert

Gluten Free Chocolate Lava Cake

Miniature chocolate cakes with warm, rich, chocolate center

Lavender Crème Brulee

Classic crème brulee infused with lavender essence

Layered Chocolate Mousse

Chocolate whipped cream, gluten-free chocolate cookie crumbs, chocolate sauce and crushed Heath Bar bites

 Cannolis

Crisp Italian shells stuffed with creamy, sweet ricotta filling and dark chocolate chips

Key Lime Pie Parfaits

Perfect combination of tart, sweet and creamy in this modern layered take of a traditional island dessert

 Espresso Martini Affogato with Candied Hazelnut Gelato

Chilled espresso, Kahlua and vodka served over gelato topped with coarsely grated dark chocolate

Peanut Butter Pots de Creme

Restaurant-inspired peanut butter pots de crème topped with rich decadent dark chocolate ganache

 

 

Additional Rate Information

Rate does not include crew gratuity. Gratuity is customary at 15% to 20% of the cost of the charter.

Rates are based on 7 nights and include: Meals and drinks onboard, use of water toys, fuel, and ship’s bar. Not included: Crew gratuity, onshore activities, excessive alcohol consumption and fine wine/liquor requests may require additional fees.

For charters less than 7 days please inquire with clearinghouse.

Rendezvous diving only

Virgin Island Charters – Pricing includes relocation fees, cruising permits and taxes.

***
Christmas & New Year weeks: 2-7 guests $36,000
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.
See additional Holiday rates below
***
Additional Holiday Rates
Holiday weeks to include July 4th / Thanksgiving / Memorial Day / Easter
2-4 pax rate add $2500
5-7 pax rate add $5000

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
Winter 2021 to 2022 Inclusive $26,000 $27,000 $28,000 $29,000 $30,000 $31,000
Summer 2022 Inclusive $26,000 $27,000 $28,000 $29,000 $30,000 $31,000
Winter 2022 to 2023 Inclusive $26,000 $27,000 $28,000 $29,000 $30,000 $31,000

Additional Rate Information

Rate does not include crew gratuity. Gratuity is customary at 15% to 20% of the cost of the charter.

Rates are based on 7 nights and include: Meals and drinks onboard, use of water toys, fuel, and ship’s bar. Not included: Crew gratuity, onshore activities, excessive alcohol consumption and fine wine/liquor requests may require additional fees.

For charters less than 7 days please inquire with clearinghouse.

Rendezvous diving only

Virgin Island Charters – Pricing includes relocation fees, cruising permits and taxes.

***
Christmas & New Year weeks: 2-7 guests $36,000
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.
See additional Holiday rates below
***
Additional Holiday Rates
Holiday weeks to include July 4th / Thanksgiving / Memorial Day / Easter
2-4 pax rate add $2500
5-7 pax rate add $5000

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Captain Ryan and Chef Lesli cannot wait to share their love and knowledge of the Caribbean Sea and all its offerings. Their excitement is contagious. Their attention to detail and consideration of safety will leave you with nothing to focus on but the beauty of your surroundings and the relaxation and adventure they inspire. Ryan and Lesli are avid ocean enthusiasts and adventure seekers ready to provide you with the ultimate charter experience.

Captain Ryan started sailing as a young boy on Lake of the Ozarks in Missouri, where he grew up. He has since single-handedly logged (solo sailed) over 5,000 nautical miles offshore; from Key West to the Virgin Islands, Bahamas to Grenada and everywhere in between. Ryan is also a sailing instructor and happy to share his knowledge, and the helm, with any interested passengers. He currently holds a 100ton USCG Masters license, as well as a BVI Yacht Master license.

Ryan served in the US Navy where he studied engineering at the US Naval Nuclear Power Training Command in Goose Creek, South Carolina. He is a man of service, whether serving his community or his guests. His knowledge, experiences and entertaining stories set a tone for the most memorable sailing experiences.

A world traveler and natural athlete, Ryan thrives in competitive wakeboarding and enjoys kiteboarding, wake surfing and scuba diving. Most recently, Ryan obtained his private pilot’s license and spends his free time island hopping in his personal airplane.

Chef Lesli received her yacht chef certification at Ashburton Culinary School in England. She is a PADI Certified Dive Master and, like Ryan, holds a 100ton USCG Masters license. Originally from Michigan, Lesli grew up spending much time outside, enjoying watersports on the lakes, hiking, biking and golfing in the summers and skiing and snowboarding in the winters. Her passions include traveling and learning. Most recently, Lesli, obtained her teaching certification for Vinyasa Yoga and a 200hr Registered Yoga Teacher.

While Lesli enjoys all the underwater and sailing activities yachting has to offer, her second home is in the galley where her culinary creations come to life. A former New York City BFA Interior Designer, Lesli has shifted her creativity from textiles to food. She loves using all the fresh, local provisions the islands have to offer. With 8 years of charter experience, Lesli is excited to wow your taste buds!

Captain Ryan and Chef Lesli will immediately make you feel at home on Anastasia, as they take great pride in customizing your charter experience, ensuring vacation memories that will last a lifetime. They cannot wait to host you and yours!

Title Name Nation Born Languages
Captain Ryan VanDeusen American 1981 English
Crew Lesli VanDeusen American

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 - 17.5kw
Water Maker 70gph
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 62
Pax 7
Cabins 4
Refit Interior 2017 Exterior 2019
Year Built 2008
Guest Smoke On aft deck
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 14'
Dinghy Hp 50
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info

Other Specs

Beam 30 Ft
Draft 6 Ft
King 3
Single Cabins 1
Pref Pickup Yacht Haven Grande
Turn Around 48 HOURS
Builder PRIVILEGE ALLIAURA MARINE GROUP
Vcr Dvd Yes
Salon Stereo Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch 18
Engines 2 x 220 HP 6 CYL YANMAR EnginesBackup Generator 17.5kw
Inverter Yes
Voltages 3KW 110 inverter with 110
Water Capacity 340g
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter No
Swim Platform Stern Scoop
Boarding Ladder Stern
Dinghy Sailing no
Fish Gear Type Cast & Trolling
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Solar panels, source local produce
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Trampoline,
JURA FULLY AUTOMATIC EXPRESSO MACHINE,
KIEHLS TOILETRIES
Showers 4
Ac Night Yes
Ac Sur Charge No
Sail Instruct Yes
Other Toys 10 x 10 Floating Island, floating saddles, supersize noodles
Extra Large waterproof Bluetooth beach speaker
2019 14' Brig Falcon 420, center console with Bluetooth stereo & 50 hp Honda outboard

Single Cabin (*Available only upon request): Single cabin with Twin bed, accessible via a ladder through the deck’s forward hatch, with private ensuite wet hand shower, private manual toilet, AC controller.

Breakfast

*Coffee, Tea and fresh local fruit served with every breakfast*

Eggs Benedict

Eggs poached perfectly to your desire over warm, crispy bacon served on hot, buttered, toasted English muffins, drizzled with a classic French hollandaise sauce

Coconut French Toast

Homemade Challah bread topped with shredded coconut and baked with hints of vanilla and connamon, served with orgainic strawberry maple syrup

Steak and Eggs Rancheros 

Melt in your mouth steak, seasoned black beans, eggs, salsa, cilantro and special hot sauce, served over crisp tostadas

Organic Mango Chia Pudding

Coconut flavored chia pudding with local mango puree served with organic granola and homemade scones

Caribbean Avocado Toast

Local avocado mash served on your choice of toasts, featureing; caprese salad style, seasoned fried green tomatoes and eggs, tomato pesto style or traditional eggs and bacon

Japanese Style Pancakes

Whipped, airy, tall pancakes served with blueberry and lemon compote

Love City’s bagel and Lox

Homemade everything bagel topped with cream cheese, smked salmon, capers, red onion, fresh dill and local microgreens, served with sliced hard-boiled from free range chickens

Lunch

Maryland Style Crab Cakes

Blue crab jumbo lump crab meat with secret spices and light breading, served over a local green salad with lemon, garlic, dill, aioli dipping sauce.

Shrimp Kale Caesar Salad

Jumbo blackened shrimp, mixed kale and romaine lettuces lightly dressed with an in-house, yogurt-based Caesar dressing, served with Cheddar Bay biscuits.

Curry Chicken Salad

Mayo-free, buttery, Goddess curry chicken salad served in lettuce wraps with a chilled long grain rice salad

Tuna Poke Bowl

Marinated, fresh, grade Ahi Tuna, avocado, cucumbers, edamame beans and watermelon radishes over rice, topped with toasted sesame seeds and spicy mayo

Fish Tacos

Grilled, locally caught Wahoo with Spanish rice, papaya salsa and lime crema, served with restaurant style tortilla chips and homemade guacamole

Grilled Steak, Chicken & Veggie Kebobs

Grilled, marinated cuts of tenderloin steak and organic chicken, skewered with fresh vegetables, served with quinoa salad

Cheeseburgers in Paradise

Classic bacon cheeseburger, grilled to your preference and served with all the fixin’s, green salad, juicy watermelon and potato crisps

Small Plates

Pan Seared Scallops

Seasoned, seared scallops served over a pea mint puree, garnished with crispy bacon and local microgreens

 Flat Bread Pizzas

-Grape tomatoes, red onion, fresh oregano, mozzarella cheese finished with a balsamic glaze

-Grilled summer peaches, soft goat cheese, coarsely chopped basil and balsamic vinegar

-Aged cheddar, pancetta, sliced apples and locally grown arugula

 Stuffed Mushrooms

Cremini mushrooms filled with gourmet cheeses, seasoned pork sausage and herbs

 Crab, Spinach and Artichoke Dip

Baked lump crab meat, gourmet cheeses, spinach and artichokes served with crostini

 Coconut Shrimp

Butterfly shrimp, hand breaded in coconut flakes, baked to crispy perfection and served with a sweet Thai chili sauce

Lobster Tail Shooters

Local Caribbean lobster tail grilled and served with clarified garlic butter

 Filo Tartlets with Asian Beef Salad

Marinated chopped Flank Steak, red peppers, red chili, mint and toasted sesame seeds, served in mini filo pastry shells

Sundowners

AKA: Captain’s Cocktails of the Day

 Painkiller

Cruzan Dark Rum, pineapple juice, orange juice & cream of coconut; garnished with grated nutmeg and an orange slice

 Caribbean Rum Punch

Cruzan Dark Rum, Cruzan Coconut Rum, Cruzan Tropical Punch Rum, orange juice, pineapple juice, lime juice & Grenadine; garnished with grated nutmeg and a pineapple slice

 Spicy Pineapple Margarita

100% Agave tequila, Captain’s pineapple jalapeno shrub, lime juice & club soda; garnished with salted rim and lime wheel

 Key Lime Martini

Vanilla vodka, pineapple juice, lime juice, cream of coconut & heavy cream; garnished with graham cracker crusted rim, lime zest and wheel

 Captain’s Nutwacker

Cruzan Dark Rum, vodka, Baileys, Kahlua, amaretto, cream of coconut & peanut butter; blended and garnished with chocolate syrup, whipped cream and maraschino cherry

 Cuba Libre

Cruzan Dark Rum and Coca Cola; garnished with a lime wedge

 Tropical Gin Fizz

Gin, pineapple juice, club soda, muddled lemon, basil, sugar & ginger; garnished with lemon twist

Entree

Bacon Wrapped Filet Mignon

Served with roasted purple potatoes and asparagus

 Chia Crusted Sea Bass

Served with sweet potato puree and butter poached baby bok choy

 Caribbean Jerk Pork Tenderloin

Served with pineapple fried rice and roasted brussel sprouts

 Spanish Paella

Jumbo shrimp, mussels, scallops, chicken and Spanish chorizo served over Spanish rice with homemade French bread and a green salad

 Local Caught Mahi Mahi

Grilled Mahi Mahi with tropical mango salsa, served with coconut lime rice and sautéed green beans

 Ahi Tuna Steak

Seared tuna with homemade Chimichurri sauce, served with sliced avocado and mixed green salad

 Pesto Crusted Salmon

Wild caught salmon baked with fresh basil pesto, served over gluten free vegetable pasta and steamed broccoli

 

Dessert

Gluten Free Chocolate Lava Cake

Miniature chocolate cakes with warm, rich, chocolate center

Lavender Crème Brulee

Classic crème brulee infused with lavender essence

Layered Chocolate Mousse

Chocolate whipped cream, gluten-free chocolate cookie crumbs, chocolate sauce and crushed Heath Bar bites

 Cannolis

Crisp Italian shells stuffed with creamy, sweet ricotta filling and dark chocolate chips

Key Lime Pie Parfaits

Perfect combination of tart, sweet and creamy in this modern layered take of a traditional island dessert

 Espresso Martini Affogato with Candied Hazelnut Gelato

Chilled espresso, Kahlua and vodka served over gelato topped with coarsely grated dark chocolate

Peanut Butter Pots de Creme

Restaurant-inspired peanut butter pots de crème topped with rich decadent dark chocolate ganache

 

 

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.