- Guests 8
- Cabins 4
- Model Cat
- Year Built 2021
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||$31,000||$31,500||$32,000||$32,500||$33,000||$33,500||$34,000|
|Winter 2023 to 2024||Inclusive||$34,000||$34,500||$35,000||$35,500||$36,000||$36,500||$37,000|
Additional Rate Information
MINIMUM NIGHTS: 6
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT.)
Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Relocation fees are + 14% tax.
Nassau – No relocation fee
Staniel Cay – $700 one-way – $1,500 round-trip
Georgetown – $700 one-way – $1,500 round-trip
Marsh Harbor – $700 one-way – $1,500 round-trip
ARRIVAL/DEPARTURE TIMES: Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2023: 2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800
WINTER 2023/2024: 2/$33,700 3/$34,050 4/$34,400 5/$34,750 6/$35,100 7/$35,450 8/$35,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2023: 2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400
WINTER 2023/2024: 2/$33,850 3/$34,275 4/$34,700 5/$35,125 6/$35,550 7/$35,975 8/$36,400
CHRISTMAS/NEW YEARS: 7 night minimum
**Joe & Georgie will not be aboard for holiday 2022/2023 charters. Inquire for crew details**
CHRISTMAS 2022: 1-8 guests @ $40,800 – charter must end by 12/26/2022
CHRISTMAS 2023: 1-8 guests @ $44,400 – charter must end by 12/26/2023
NEW YEARS 22/23: 1-8 guests @ $44,200 – charter may not start prior to 12/27/22
NEW YEARS 23/24: 1-8 guests @ $48,100 – charter may not start prior to 12/27/23
Summer Area: Bahamas
Winter Area: Bahamas
Location Details: Yacht is based in Nassau. Palm Cay Marina.
**TEMP CREW WILL BE ABOARD UNTIL JANUARY 20TH**
Joe grew up in Auckland, New Zealand where his family had a small powerboat that he used to spend as much time as possible out on the ocean, primarily water skiing and fishing.
While completing a Civil Engineering degree Joe went on a sailing holiday to Croatia and accidently ended up with a job for the rest of the season. He spent the next few years trying to juggle a ‘normal’ job with getting away to sail as much as possible, before committing to sailing full time in 2018.
Since then he has worked extensively in Greece, Croatia, Spain and the Caribbean, along with delivering yachts all over Europe and completing four trans-Atlantic crossings. Joe has over 30,000 sailing miles, and holds his Yachtmaster Ocean certification.
After sailing, Joe’s other love is endurance sport and he has completed a number of marathons and Ironman triathlons. He also loves whipping up cocktails and enjoys helping out in the kitchen and running the BBQ.
Georgie was raised in the UK and grew up sailing on her family yacht, accompanied by dinghy sailing. She eventually ended up as an assistant dinghy instructor and spent a summer in Cape Cod as a camp sailing counsellor.
Since then Georgie has worked a summer as a flotilla host (where her and Joe met), a winter as a chalet sous chef, and the last two years on Anna Pink as the chef/mate.
Georgie has been steadily developing her love of cooking over the past few years, and has recently completed a two month Chef Academy course. She particularly loves serving fresh, summery meals, and is very partial to an indulgent dessert.
Alongside food and sailing, Georgie is a keen photographer and will hopefully be able to send you some lovely memories of your holiday.
|Captain||Joe Carew Bourke||UK||1991||English|
Crew take the twin cabin, but will move upon request.
A fresh fruit platter, cereals, fresh bread, juices, teas and coffees available every day.
Cinnamon french toast with bacon, banana, and maple syrup
Bagels with cream cheese, smoked salmon and scrambled eggs
Eggs benedict with ham and hollandaise sauce on a english muffin
Spinach, chorizo, mushroom and cherry tomato breakfast bake
Creamy garlic mushrooms on crispy sourdough with a poached egg
Pancakes with options including bacon, nutella, whipped cream, maple syrup and sauteed cinnamon apples and bananas
Shakshuka style eggs in a pepper and tomato sauce
Roast vegetable and couscous salad with sweet potato, zucchini, carrots and peppers
Mango, watermelon and cucumber salad
Corn fritters on a feta, avocado and tomato salsa
Mixed platter with meats, cheeses, homemade dips and freshly baked focaccia
Seared Tuna Nicoise salad
Puff pastry tarts with a pesto base, peppers, caramelised onions, salami and mozzarella
Caribbean chicken and pineapple salad
Fresh fish ceviche lettuce bowls
Caprese salad boats
Jalapeno poppers wrapped in bacon with blue cheese dressing
Greek meze starters – baked feta, tzatziki, greek salad skewers, zucchini balls
Hot Spinach and Artichoke dip served with Garlic and Cumin toasted Pita Triangles
Creamy baked brie
Shot glass with chilled watermelon and basil soup
Crispy skin salmon on an orzo pasta, spinach, feta and cherry tomato salad
Cajun prawn risotto with lemon crumb and spring onions
Pan fried sea bream on potato rostis
Greek night – Lamb kofta with a yoghurt and tahini dressing
Hoisin beef and mixed veg stir fry
Mediterranean style rigatoni with aubergine, shallots, tomatoes and feta
Grilled lobster on an asparagus and broccoli salad
Lemon drizzle loaves
Seasonal fruit tarts
Apple and rhubarb crumble with creme anglaise
Mini cheesecakes with fresh berries
Pear Tarte Tatin
Caramel chocolate mousse
Pavlova meringues with array of fruit
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.