Ed Hamilton & Co.

ANGELEYES

  • Guests 10
  • Cabins 5
  • Model Power
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

Angeleyes can accommodate 10 guests in 5 double cabins. The 4th cabin is convertible from 2 twins to a Queen and the 5th cabin is convertible from 2 twins to a King, if preferred.

Sample Menu

CHEF JENN’S SAMPLE  MENU 

Menu adapted to each individual group’s preferences emphasis on  sourcing local, fresh ingredients dietary restrictions integrated 

BREAKFAST. 

Caramelized apple Belgian waffles with chantilly cream & freshly grated  nutmeg 

Classic eggs benedict with black forest ham, homemade citrus hollandaise  & served with homestyle roasted curry potatoes 

Country-style personalized omelette filled with your favourite ingredients 

Tortolan french toast made with toasted coconut, cream of  coconut infused egg bread, Caribbean rum, fried bananas & Virgin Island  honey 

(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts,  home-made granola and bacon… lots of bacon) 

LUNCH. 

Bento Box with sesame crusted Ahi tuna served with pickled ginger,  wasabi, tamari sauce, seaweed & calamari salads & nori crisps 

Pulled pork burrito bowl loaded with black bean and corn salsa, quinoa,  jack cheese, roasted red peppers & avocado dressing 

Butterflied garlic lemon lobster with a fresh Mediterranean pasta salad  and crusty homemade rolls

Fish taco bar- locally caught panko crusted mahi -pile on grated beets,  cabbage, mozzarella cheese, homemade tropical salsa & yoghurt 

Pad Thai with sautéed chicken, shrimp fresh veggies, bean  sprouts, cilantro, roasted peanuts & fresh lime 

APRES LUNCH. 

Homemade sorbet duo- mango coconut and raspberry mint 

White chocolate, cherry and pistachio cookies served with milk and  Bailey’s 

Pomegranate Sorbet Parfait with lebneh, pomegranates Salted tahini chocolate chip cookies 

SNACK TIME. 

Charcuterie platter with deli meats, pate, assortment of international  cheeses and crackers, fruit & olives 

Homemade spring rolls with sweet chilli dipping sauce Gourmet ground beef nachos with blue cheese sauce & sliced avocado California sushi rolls with wasabi and pickled ginger 

APPETIZER. 

Fruit & nut stuffed grilled peppers with couscous & pomegranate Caprese salad with truffle balsamic glaze & fresh local basil

Autumn pear salad with candied pecans, strawberries, arugula, pear, brie  and shallot balsamic dressing 

Pesto and ricotta bruschetta 

Korean beef lettuce wraps 

ENTREE. 

Grilled beef tenderloin with port cranberry reduction served with savoury  scalloped potatoes & asparagus 

Pan roasted Chilean sea bass with a passionfruit citrus buerre blanc,  mushroom risotto, grilled zucchini, passionfruit foam and coral tuile 

Farm to table night- we will be visited at sea by the Good Moon  Farm provisioning boat at which time the freshest local ingredients will be  selected to concoct a delicious meal. 

King Crab and seafood linguini with scallops, shrimp, crab & sweet  peppers tossed in a creamy asiago cream 

Caribbean BBQ night- Tamarind sticky ribs, jerk chicken served with  mango avocado salsa, coconut rice, grilled corn and fried plantains 

FINALE. 

Rosewater and vanilla bean creme brûlée 

Dark chocolate mousse with fresh raspberries & orange zest

Mango papaya dome entremet with almond dacquoise, Bavarian mousse,  caramelized bananas 

Utterly Deadly Southern pecan pie with vanilla wafer crust served with  vanilla bean gelato 

Caribbean banana cake with rum, chocolate & a broiled coconut topping

ANGELEYES’ SIGNATURE COCKTAILS  

ISLAND STYLE:  

– Aperol Julius (grapefruit and orange juice, Aperol, club soda and vanilla simple   syrup)  

– Dark & Stormy (Goslings rum with ginger ale, lime and bitters)  – Painkiller (pineapple and orange juice, cream of coconut and rum.   Topped with freshly ground nutmeg)  

– Island Sunset (Amaretto and Malibu with lime, pineapple and a splash of   grenadine)  

CLASSICS with a TWIST:  

Negroni Spaglioni (Campari and Sweet Vermouth, topped with   prosecco and fresh orange)  

– Passionfruit Margarita (classic margarita mixed with fresh  

 passionfruit pulp)  

– Spicy Margarita (made with jalapeño – infused tequila)  

– A Good Old-Fashioned (bourbon, orange and angostura bitters and simple syrup)  – Espresso Martini (vanilla vodka, Kahlua and espresso)  

SKINNY:  

Skinny Margarita (made with agave)  

– Paloma ((tequila blanco, grapefruit juice, club soda and tajin spice)  – Aperol Spritz (Aperol, prosecco, club soda and olives)  

– Prosecco and Elderflower Spritz (prosecco and St Germain with club soda and   lavender garnish)  

CRAFT:  

Tomato and Basil Daquiri (fresh basil and cherry tomatoes bundles with lime,   simple syrup, rum and a splash of bitters)  

– Breakfast Martini (egg white, grapefruit, ginger marmalade, simple syrup, lemon   juice, gin or vodka and hot sauce)  

– Rasberry Mint Mojito (fresh raspberries, mint and lime, muddled with white rum,   club soda and sugar cubes)  

– Da Cucumber Ting (muddled cucumber shaken with vodka or gin, topped with   pink Ting and served martini-style with Tajin spice)

Additional Rate Information

BVI – All-inclusive rate includes: yacht, crew, provisions, full ships bar, cruising permits, fuel
Note: BVI All-inclusive rates include up to 3 hours of engine time per day.

BVI – Angeleyes also offers a ‘plus all expenses’ rate option:
$63,525/wk PLUS All Expenses (provisioning, fuel, alcohol, taxes, etc.)
25% APA collected for PLUS All Expenses

USVI Pick-Up OR Drop-Off out of Red Hook only
***Unfortunately, due to BVI flagging and international crew, Angeleyes is NOT permitted to do USVI Only charters***

Due to her layout and interior stylings, Angeleyes is typically recommended for couples or families with children 10 years of age or older.

Relocation fee between BVI and St. Marten/St. Barts $2500 each way

Thanksgiving week, Christmas and New Year week 2022/23 $91,850/wk all-inclusive
New Years charters cannot start before December 27th. Christmas charters constitute any charters including dates between December 19th – 26th.

For charters less than 7 days, divide the weekly rate by 6, then multiply by 5 to get the 5 day rate. 5 days is typically the minimum number of days accepted, please inquire directly regarding charters under 5 days as these are considered on a case-by-case basis.

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 9 Guests 10 Guests
Winter 2021 to 2022 Inclusive $77,000 $77,000 $77,000 $77,000 $77,000 $78,100 $79,200 $80,300 $81,400
Summer 2022 Inclusive $77,000 $77,000 $77,000 $77,000 $77,000 $78,100 $79,200 $80,300 $81,400

Additional Rate Information

BVI – All-inclusive rate includes: yacht, crew, provisions, full ships bar, cruising permits, fuel
Note: BVI All-inclusive rates include up to 3 hours of engine time per day.

BVI – Angeleyes also offers a ‘plus all expenses’ rate option:
$63,525/wk PLUS All Expenses (provisioning, fuel, alcohol, taxes, etc.)
25% APA collected for PLUS All Expenses

USVI Pick-Up OR Drop-Off out of Red Hook only
***Unfortunately, due to BVI flagging and international crew, Angeleyes is NOT permitted to do USVI Only charters***

Due to her layout and interior stylings, Angeleyes is typically recommended for couples or families with children 10 years of age or older.

Relocation fee between BVI and St. Marten/St. Barts $2500 each way

Thanksgiving week, Christmas and New Year week 2022/23 $91,850/wk all-inclusive
New Years charters cannot start before December 27th. Christmas charters constitute any charters including dates between December 19th – 26th.

For charters less than 7 days, divide the weekly rate by 6, then multiply by 5 to get the 5 day rate. 5 days is typically the minimum number of days accepted, please inquire directly regarding charters under 5 days as these are considered on a case-by-case basis.

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Captain Darrel
Darrel grew up in Johannesburg, South Africa, where he spent his time prowling the suburban jungles and raising his pet lion, Chaos. He also managed to actually finish school, and spent several wasted years at university studying a surprisingly varied and random number of subjects, all of which are totally useless in his current job. He is also a lieutenant in the South African National Defense Force – salutes are optional on board. He speaks three languages, two of which are only spoken in South Africa.

In 2003 he decided to quit his job and give up the exciting life of an accountant, and go to sea. He moved to Cape Town in South Africa, to complete his captain’s license. After several months of sailing some of the roughest waters on the planet, he finished his qualifications, and is legally allowed to captain small dinghies in several third-world countries. He has lived and sailed in the Caribbean for the past fourteen years, sailing on a variety of vessels in the charter industry. He has extensive sailing experience throughout the Caribbean, and knows where to find the best bars on most islands, some of which may let him come back again. In his travels he has swum with dolphins, had humpback whales breach right next to (and almost land on) his boat, and sailed through a hurricane. He is keen to experience two of these three things again. He is an experienced and seasoned sailor, with over 45,000 nautical miles logged and over 400 charters successfully completed.

Chef Jenn
Jenn grew up in Canada (in a well-known haunted house, no less!) but has strong family ties in the islands. She visited the British Virgin Islands for twenty years, before finally taking the leap five years ago to make the switch and become a local. Along the way she has managed a jazz club, been a make-up artist, worked as a realtor and captained a space simulator. Her move has worked out well, as she brings her considerable experience in the hospitality and food industries on board. Our guests continue to rave about her gourmet cuisine, and guests are advised to bring loose-fitting clothing for the return trip. Naturally friendly and engaging, Jenn will win you over with her home cooking and cheerful vibe.

Jenn comes from a family of chefs, and has worked in the hospitality industry for many years. Her experience comes from restaurant management and hands-on learning. She has three years of experience in the charter yacht industry, and brings all her varied experiences to bear when creating her delicious meals. Jenn is a versatile chef who works closely with guests to come up with a charter menu tailored to their personal preferences. She enjoys using locally-grown foodstuffs, and tries to incorporate a farm-to-table approach in her cooking. She has amazing contacts and local suppliers down here that assist in this, and she strives to incorporate healthy and wholesome nutrition in her delicious meals. Her favorite culinary creations are classics with a twist, or anything where people ask for more.

A keen beach bum, Jenn’s love of the water and the island life are a perfect fit for the charter lifestyle. Combine that with her warm and caring nature, and it makes her everyone’s favorite crew member. She is a sunny, genuine, friendly soul, and we are very happy to have her on board as part of our team.

Mate Remi
Remi was born in Mauritius (an island in the middle of the Indian Ocean, for the geographically-challenged), but spent most of his formative years living in South Africa. He boasts two first languages, and speaks French and English fluently. In the Caribbean, he generally uses the French to impress naive female tourists in bars. This seems to work very effectively. Remi completed his degree in Environmental Management in South Africa, and worked as a mixologist and surf coach before selling his car to buy a one-way ticket to somewhere boaty. He has been in the industry for four years now, and has sailed far and wide in his travels. He has recently completed his captain’s ticket, and is sometimes allowed to stand in the pilothouse and look at all the shiny controls, although Darrel sleeps with one eye open lest the troops mutiny.

Remi is an avid surfer, and loves any excuse to get out on the water. He would be more than happy to get involved with any of the water-sport activities offered on the boat, and has years of experience in teaching a variety of board sports. He has also spent a lot of time on both sides of the bar counter, and loves showing off his skills should you need him to whip you up an amusing cocktail. There is an ongoing contest on board as to who mixes the best drinks – thus far, Jenn’s Mai Thai leads the polls, with Darrel’s Short But Strangely Satisfying Island Iced Tea a close second, although Remi is mounting a strong challenge with his Tomato and Basil daiquiri. You be the judge.

Remi is a genuinely pleasant and likable guy, and his easy-going and affable nature means you are bound to leave the boat as firm friends.

Stewardess Jenny
Jenny was born and raised in Scotland (part of a large island just west of France, for the geographically-challenged), the daughter of two avid divers, so her childhood was spent bobbing around on dive boats and learning to love the water from the inside of a wetsuit. The only one of us who actually has some schooling in the hospitality industry, Jenny holds a degree in hotel management and catering. She spent several years working (and later managing) various hotels and restaurants in Edinburgh, before making the leap and moving to the BVI. She has lived here for more than two decades, although her accent still leaves no doubt as to which rugby team she supports. She has worked on boats as well as owning and managing restaurants on island in that time, and knows everyone and everything island-related.

Jenny is one of those people with boundless energy, and don’t let her diminutive stature fool you – she’s feisty. Happy and sunny and feisty. Her previous experience and varied skills means she can fit in wherever she’s needed, so you may find her helping in the galley; pouring liberal drinks behind the bar (the Scots, like the BVIslanders, like their drinks strong); or you may not see her at all but just be pleasantly surprised by the magical and fragrant cleanliness and tidiness that happens wherever she goes. Jenny rounds out our team by striving, as we all do, for the three F’s: Friendliness, Flexibility, and being Fenomenally good at the job.

 

Title Name Nation Born Languages
Captain Darrel Hearne South African 0
Crew Jenn Hart Canadian

Captain

Darrel Hearne

Chef

Jenn Hart

First Mate

Remi Leclezio

Stewardess

Jenny Gulland

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 Onan 29 kW
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 85.6
Pax 10
Cabins 5
Year Built 2017
Cruise Speed 12
Guest Smoke Aft deck only
Guest Pet No
Children Allowed Yes
Min Child Age 10

Leisure

Dinghy Novurania
Dinghy Hp 200 hp
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle 4
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 23.3 Ft
Draft 5.11 Ft
King 2
Queen 3
Jacuzzi Yes
Pref Pickup Tortola, BVI
Other Pickup St Thomas, USVI
Builder Horizon
Max Speed 16
Vcr Dvd Yes
Salon Stereo Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines Twin caterpillar C18 1136 hp each
Inverter Yes
Voltages 110
Dinghy Pax 10
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Kite Boarding Details By arrangement or Rendezvous
Fish Permit Yes
Swim Platform Yes
Boarding Ladder Swim Platform/Aft
Num Fish Rods 4
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Refillable water canteens in Staterooms, Refillable designer water station, Eco cleaning products where suitable, Refillable toiletries made from animal/eco friendly company, Provisioning from local farmers & fisherman when possible.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Karaoke machine!
Showers 5
Ac Night Yes
Other Toys Water toys:
- 2 iAqua underwater 'seabobs'
- 4 Paddle boards
- Jet Board
- Snorkel equipment
- Towable tubes, waterskis and wakeboard
- Fishing gear
- Subwing

Angeleyes can accommodate 10 guests in 5 double cabins. The 4th cabin is convertible from 2 twins to a Queen and the 5th cabin is convertible from 2 twins to a King, if preferred.

CHEF JENN’S SAMPLE  MENU 

Menu adapted to each individual group’s preferences emphasis on  sourcing local, fresh ingredients dietary restrictions integrated 

BREAKFAST. 

Caramelized apple Belgian waffles with chantilly cream & freshly grated  nutmeg 

Classic eggs benedict with black forest ham, homemade citrus hollandaise  & served with homestyle roasted curry potatoes 

Country-style personalized omelette filled with your favourite ingredients 

Tortolan french toast made with toasted coconut, cream of  coconut infused egg bread, Caribbean rum, fried bananas & Virgin Island  honey 

(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts,  home-made granola and bacon… lots of bacon) 

LUNCH. 

Bento Box with sesame crusted Ahi tuna served with pickled ginger,  wasabi, tamari sauce, seaweed & calamari salads & nori crisps 

Pulled pork burrito bowl loaded with black bean and corn salsa, quinoa,  jack cheese, roasted red peppers & avocado dressing 

Butterflied garlic lemon lobster with a fresh Mediterranean pasta salad  and crusty homemade rolls

Fish taco bar- locally caught panko crusted mahi -pile on grated beets,  cabbage, mozzarella cheese, homemade tropical salsa & yoghurt 

Pad Thai with sautéed chicken, shrimp fresh veggies, bean  sprouts, cilantro, roasted peanuts & fresh lime 

APRES LUNCH. 

Homemade sorbet duo- mango coconut and raspberry mint 

White chocolate, cherry and pistachio cookies served with milk and  Bailey’s 

Pomegranate Sorbet Parfait with lebneh, pomegranates Salted tahini chocolate chip cookies 

SNACK TIME. 

Charcuterie platter with deli meats, pate, assortment of international  cheeses and crackers, fruit & olives 

Homemade spring rolls with sweet chilli dipping sauce Gourmet ground beef nachos with blue cheese sauce & sliced avocado California sushi rolls with wasabi and pickled ginger 

APPETIZER. 

Fruit & nut stuffed grilled peppers with couscous & pomegranate Caprese salad with truffle balsamic glaze & fresh local basil

Autumn pear salad with candied pecans, strawberries, arugula, pear, brie  and shallot balsamic dressing 

Pesto and ricotta bruschetta 

Korean beef lettuce wraps 

ENTREE. 

Grilled beef tenderloin with port cranberry reduction served with savoury  scalloped potatoes & asparagus 

Pan roasted Chilean sea bass with a passionfruit citrus buerre blanc,  mushroom risotto, grilled zucchini, passionfruit foam and coral tuile 

Farm to table night- we will be visited at sea by the Good Moon  Farm provisioning boat at which time the freshest local ingredients will be  selected to concoct a delicious meal. 

King Crab and seafood linguini with scallops, shrimp, crab & sweet  peppers tossed in a creamy asiago cream 

Caribbean BBQ night- Tamarind sticky ribs, jerk chicken served with  mango avocado salsa, coconut rice, grilled corn and fried plantains 

FINALE. 

Rosewater and vanilla bean creme brûlée 

Dark chocolate mousse with fresh raspberries & orange zest

Mango papaya dome entremet with almond dacquoise, Bavarian mousse,  caramelized bananas 

Utterly Deadly Southern pecan pie with vanilla wafer crust served with  vanilla bean gelato 

Caribbean banana cake with rum, chocolate & a broiled coconut topping

ANGELEYES’ SIGNATURE COCKTAILS  

ISLAND STYLE:  

– Aperol Julius (grapefruit and orange juice, Aperol, club soda and vanilla simple   syrup)  

– Dark & Stormy (Goslings rum with ginger ale, lime and bitters)  – Painkiller (pineapple and orange juice, cream of coconut and rum.   Topped with freshly ground nutmeg)  

– Island Sunset (Amaretto and Malibu with lime, pineapple and a splash of   grenadine)  

CLASSICS with a TWIST:  

Negroni Spaglioni (Campari and Sweet Vermouth, topped with   prosecco and fresh orange)  

– Passionfruit Margarita (classic margarita mixed with fresh  

 passionfruit pulp)  

– Spicy Margarita (made with jalapeño – infused tequila)  

– A Good Old-Fashioned (bourbon, orange and angostura bitters and simple syrup)  – Espresso Martini (vanilla vodka, Kahlua and espresso)  

SKINNY:  

Skinny Margarita (made with agave)  

– Paloma ((tequila blanco, grapefruit juice, club soda and tajin spice)  – Aperol Spritz (Aperol, prosecco, club soda and olives)  

– Prosecco and Elderflower Spritz (prosecco and St Germain with club soda and   lavender garnish)  

CRAFT:  

Tomato and Basil Daquiri (fresh basil and cherry tomatoes bundles with lime,   simple syrup, rum and a splash of bitters)  

– Breakfast Martini (egg white, grapefruit, ginger marmalade, simple syrup, lemon   juice, gin or vodka and hot sauce)  

– Rasberry Mint Mojito (fresh raspberries, mint and lime, muddled with white rum,   club soda and sugar cubes)  

– Da Cucumber Ting (muddled cucumber shaken with vodka or gin, topped with   pink Ting and served martini-style with Tajin spice)

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.