Ed Hamilton & Co.

ANTILLEAN

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 1997

Rates Per Week

Crew Profiles

Specifications

Accommodations

2 aft queens each 66″W X 81″L
2 forward doubles: head 58″W, foot 42″W and 79″L
3 heads, 3 showers. Each cabin has ensuite bath with electric heads.

NOW HAS A/C!!!!! Each cabin has own temperature gauge – optional at night at guests discretion- no charge if run.

2018 refit included: hull repainted, new cushions made for the cockpit and deck, a new Bimini and dodger, teak refinished.

Sample Menu

BREAKFAST
Fruit Salad topped w/Coconut Lime Dressing followed by Ham & Eggs
Eggs Florentine topped w/Hollandaise Sauce served w/Melon Balls
Cinnamon French Toast topped w/Fresh Raspberries & Snow served w/Bacon
Avacado Toast topped w/Poached Eggs served w/Fresh Herbed Heirloom Tomatoes
Fruit Kebobs w/Coconut Yoghurt Dip followed by Omelets or Eggs Ranchero
Waffles topped w/Mango, Coconut Compote served w/Crispy Bacon
Watermelon Slices followed by Feta & Spinach Scrambler served w/Sausage Links
Banana Pancakes served w/Maple Bacon
Assorted Meats, Cheeses, Spreads, & Breads served with Fresh Fruit
LUNCH
Brie w/Ham & Granny Smith Apples & Dijon on a Bagel served w/Pesto Pasta
Chicken Gyro w/Tzatziki Sauce, Lettuce & Tomato served w/Rosemary Sea Salt Chips
Crab Cakes w/Cilantro Lime Aioli served w/Cucumber & Tomato Rocket Salad
Wilted Arugula Salad w/Sautéed Pork Medallions, Pears, & Blue Cheese
Spicy Shrimp w/Lemon & Asparagus over Linguine topped w/Fresh Parmesan
Fish Tacos topped w/Lettuce, Tomato, Mango Salsa & Chipotle Aioli
Mustard Crusted Chicken over Herbed Cobb Salad w/Avacado, Bacon, & Toastones
Roast Beef Au Jus on a Crispy Baguette w/Sautéed Mushrooms, Onions, & Swiss
Chicken Confetti Pasta Tossed w/Fresh Herbs, Summer Vegetables & Goat Cheese
Cheeseburgers in Paradise (literally) with all the fixings
SUNSET APPETIZERS
Fresh Catch Ceviche
Herb Crusted Goat Cheese & Assorted Cheese Wedges w/Crackers or Lavash,  Apples & Grapes
Seafood Tostada Bites
Steamed Pork and Mushroom “Siu Mai” Dumplings
Greek Salad Skewer
Prosciutto Wrapped Caprese Skewers w/Garlic, Basil Balsamic Reduction
Grilled Italian Sausage Stuffed Portobellos topped w/Parmesean
Spicy Lime & Garlic Shrimp
Mackerel Dip on the Ritz
Stuffed Grape Leaves & Hummus Rounds
DINNER
Grilled Lobster Tail Served w/Black Bean and Corn Salsa & Bacon, Sour Cream Styled Sweet Potatoes
NY Strip topped w/Blue Cheese Chive Compound Butter over Demi Glaze Wilted Spinach, served w/Garlic, Herbed Potatoes
Spinach & Mushroom-Stuffed Pork Tenderloin topped w/Sherry Cream Sauce served w/Cauliflower Rice Pilaf
Simply Grilled Wahoo over Wild Rice, topped w/Bacon & Leek Cream Sauce on a bed of Spinach
Apple, Blue Cheese & Onion Stuffed Chicken over Creamy Risotto, topped w/Almond Apple Glaze served w/broccoli Florets
Pan Seared Scallops served w/Sweet Potato Mash topped w/Sweet Peppery Corn Purée & Buttered Baby Carrots
Beef Tenderloin Medallions topped w/a Mushroom Demi glaze served w/Garlic & Rosemary Smashed Potatoes and Grilled Asparagus Spears
Seared Duck Breasts topped w/Fig Sauce served w/Haricot Vert Almondine
Mediterranean Chicken Breasts served w/Spinach & Tomato Couscous & Focaccia Bread
Rosemary, Mushroom Lamb Kebobs served w/Petite Potatoes & Garden Salad
DESSERTS
Fruit Trifle
Chocolate-Vanilla Swirl Cheesecake over Raspberry Coulis
Key Lime Pie
Chocolate Mousse Napoleons w/Strawberries &Cream
Barbecued Mango Cheeks w/Honey & Yogurt Gelato
Bread Pudding w/Caramel Apple Rum Sauce & Creme
Lemon Cream Crepes topped w/Fresh Raspberries, Slivered Almonds, & Snow
Creme Brûlée topped w/Fresh Fruit
Banana Cream Pie

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 3 – for 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

 

HALF-BOARD OPTION: $75 per person savings: includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$8,700 3/10,050 4/$11,000 5/$11,950 6/$12,900

CHRISTMAS/NEW YEAR 7 night minimum
CHRISTMAS: 1-6 pax @ $16285 – Christmas charter should end on or before Dec. 28th
NEW YEARS: 1-6 pax @ $16,285 – New Years charter should not start prior to Dec. 28th
Inquire if other dates desired.

Captain Only Rates: $8500 charterers pay all expenses
Diving is still available onboard.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021/2022 Inclusive $11,100 $12,200 $13,300 $14,400 $15,500
Summer 2022 Inclusive $11,100 $12,200 $13,300 $14,400 $15,500

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 3 – for 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

 

HALF-BOARD OPTION: $75 per person savings: includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$8,700 3/10,050 4/$11,000 5/$11,950 6/$12,900

CHRISTMAS/NEW YEAR 7 night minimum
CHRISTMAS: 1-6 pax @ $16285 – Christmas charter should end on or before Dec. 28th
NEW YEARS: 1-6 pax @ $16,285 – New Years charter should not start prior to Dec. 28th
Inquire if other dates desired.

Captain Only Rates: $8500 charterers pay all expenses
Diving is still available onboard.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: Virgin Islands

Matthias was born and raised on a sailboat off of St. Thomas and spent his childhood sailing around the caribbean, fishing , snorkeling, and diving. He has worked in the marine industry for many years and has his 100 ton captains license as well as his dive instructors license . He has worked on many vessels ranging from 40 foot sailboats to 150 foot mega yacht. His last job was captain on a 100 foot passenger vessel carrying 350 guests but is now looking for a more rewarding career in the term charter industry on board S/Y Antillean. With Matthias’s skills in diving, fishing ,sailing and entertaining his guests he hopes to carry on the success which Antillean has had in the past

Amber Duncan, Antillean’s fiery cook, bartender, server, and entertainer was born in Florida. She grew up in Maine where she learned more about boating while fishing for lobster and eel with her mother and uncle. Amber also spent many years in the service industry as a bartender, server, and snorkel guide, as well as cook and crape chef. Given the opportunity, she sailed from Florida to St. Croix and since then has obtained her 100 ton USCG captain’s license. Amber enjoys aquatic activities, fire dancing on the the beach, hiking, exploring, beach combing, as well as creating new dishes with cultural flare.

Title Name Nation Born Languages
Captain Matthias Bitterwolf USA 1989 English
Crew Amber Duncan USA English

Antillean team

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 7.3Kw
Ice Maker No
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50
Pax 6
Cabins 3
Refit 2018
Year Built 1997
Guest Smoke Yes
Guest Pet Yes
Children Allowed Yes

Leisure

Dinghy 15
Dinghy Hp 70hp
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 3
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak 1
2 Man Kayak 2
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Diving and Instruction INCLUDED!!!! All gear will be onboard upon request with the sizes requested.

1 xs bcd, 1 s bcd, 6.56 ft. bcd's, 0.53 gallons bcd's, 2 xl bcd's

1 night dive offered for experienced divers only
Dive Costs ***IMPORTANT*** If guests are getting certified while on charter, PLEASE make sure to have clients purchase their books through the boat so that they are set up as their instructor and can monitor their class and book work before the charter. Thank you!

Other Specs

size Feet 50.00 Ft
Beam 16 Ft
Draft 6 Ft
Queen 3
Pref Pickup CB, RH
Turn Around 24hr
Builder Beneteau
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 40+
Num Cds 40+
Board Games Yes
Num Books 20+
Num Dine In 6
Sun Awning Yes
Hammock Yes
Wind Scoops Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 23
Inverter 1,000 watts
Voltages 12/110
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder Yes
Fish Gear Type Trolling
Num Fish Rods 2 trolling
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Solar panels Pure Filtration System for drinking water
Scuba Onboard Onboard
Resort Course Included
Full Course Included- guest must purchase books and complete book work at home prior to charter
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 10
Num B C S 6
Num Regs 8
Num Weights 6
Num Divers 6
Num Dives Flexible
Num Night Dives 1
Num Dive Lights 18
Other Entertain 20" Flat screen TV with DVD
Communicate USVI Wifi works well into the BVI
Showers 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Num Video IPod Doc
Sail Instruct Yes
Other Toys Floating island
Noodles
3 SUPs (stand-up paddle board) - with seats to convert to sit on top kayaks (2 two seaters and 1 one seater)
GoPro Hero 3
Fishing will be required to obtain a permit
Skip Ball
Football
Frisbee
Subwing!!!
Spring floats (4)
Airfilled counch chairs (2)
Phantom Pro 3 Drone

2 aft queens each 66″W X 81″L
2 forward doubles: head 58″W, foot 42″W and 79″L
3 heads, 3 showers. Each cabin has ensuite bath with electric heads.

NOW HAS A/C!!!!! Each cabin has own temperature gauge – optional at night at guests discretion- no charge if run.

2018 refit included: hull repainted, new cushions made for the cockpit and deck, a new Bimini and dodger, teak refinished.

BREAKFAST
Fruit Salad topped w/Coconut Lime Dressing followed by Ham & Eggs
Eggs Florentine topped w/Hollandaise Sauce served w/Melon Balls
Cinnamon French Toast topped w/Fresh Raspberries & Snow served w/Bacon
Avacado Toast topped w/Poached Eggs served w/Fresh Herbed Heirloom Tomatoes
Fruit Kebobs w/Coconut Yoghurt Dip followed by Omelets or Eggs Ranchero
Waffles topped w/Mango, Coconut Compote served w/Crispy Bacon
Watermelon Slices followed by Feta & Spinach Scrambler served w/Sausage Links
Banana Pancakes served w/Maple Bacon
Assorted Meats, Cheeses, Spreads, & Breads served with Fresh Fruit
LUNCH
Brie w/Ham & Granny Smith Apples & Dijon on a Bagel served w/Pesto Pasta
Chicken Gyro w/Tzatziki Sauce, Lettuce & Tomato served w/Rosemary Sea Salt Chips
Crab Cakes w/Cilantro Lime Aioli served w/Cucumber & Tomato Rocket Salad
Wilted Arugula Salad w/Sautéed Pork Medallions, Pears, & Blue Cheese
Spicy Shrimp w/Lemon & Asparagus over Linguine topped w/Fresh Parmesan
Fish Tacos topped w/Lettuce, Tomato, Mango Salsa & Chipotle Aioli
Mustard Crusted Chicken over Herbed Cobb Salad w/Avacado, Bacon, & Toastones
Roast Beef Au Jus on a Crispy Baguette w/Sautéed Mushrooms, Onions, & Swiss
Chicken Confetti Pasta Tossed w/Fresh Herbs, Summer Vegetables & Goat Cheese
Cheeseburgers in Paradise (literally) with all the fixings
SUNSET APPETIZERS
Fresh Catch Ceviche
Herb Crusted Goat Cheese & Assorted Cheese Wedges w/Crackers or Lavash,  Apples & Grapes
Seafood Tostada Bites
Steamed Pork and Mushroom “Siu Mai” Dumplings
Greek Salad Skewer
Prosciutto Wrapped Caprese Skewers w/Garlic, Basil Balsamic Reduction
Grilled Italian Sausage Stuffed Portobellos topped w/Parmesean
Spicy Lime & Garlic Shrimp
Mackerel Dip on the Ritz
Stuffed Grape Leaves & Hummus Rounds
DINNER
Grilled Lobster Tail Served w/Black Bean and Corn Salsa & Bacon, Sour Cream Styled Sweet Potatoes
NY Strip topped w/Blue Cheese Chive Compound Butter over Demi Glaze Wilted Spinach, served w/Garlic, Herbed Potatoes
Spinach & Mushroom-Stuffed Pork Tenderloin topped w/Sherry Cream Sauce served w/Cauliflower Rice Pilaf
Simply Grilled Wahoo over Wild Rice, topped w/Bacon & Leek Cream Sauce on a bed of Spinach
Apple, Blue Cheese & Onion Stuffed Chicken over Creamy Risotto, topped w/Almond Apple Glaze served w/broccoli Florets
Pan Seared Scallops served w/Sweet Potato Mash topped w/Sweet Peppery Corn Purée & Buttered Baby Carrots
Beef Tenderloin Medallions topped w/a Mushroom Demi glaze served w/Garlic & Rosemary Smashed Potatoes and Grilled Asparagus Spears
Seared Duck Breasts topped w/Fig Sauce served w/Haricot Vert Almondine
Mediterranean Chicken Breasts served w/Spinach & Tomato Couscous & Focaccia Bread
Rosemary, Mushroom Lamb Kebobs served w/Petite Potatoes & Garden Salad
DESSERTS
Fruit Trifle
Chocolate-Vanilla Swirl Cheesecake over Raspberry Coulis
Key Lime Pie
Chocolate Mousse Napoleons w/Strawberries &Cream
Barbecued Mango Cheeks w/Honey & Yogurt Gelato
Bread Pudding w/Caramel Apple Rum Sauce & Creme
Lemon Cream Crepes topped w/Fresh Raspberries, Slivered Almonds, & Snow
Creme Brûlée topped w/Fresh Fruit
Banana Cream Pie

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.