Ed Hamilton & Co.

AWATEA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Sample Menu

A sampler from Olivia’s galley aboard AWATEA

Breakfast

French crepes (selection of savoury and sweet options)

  •  Ham and gruyere cheese with a side of hollandaise sauce
  •  Strawberries, blueberries, maple syrup and whipped cream
  •  Classic lemon and sugar

Handcrafted muesli served with Greek yogurt and a medley of fresh, seasonal fruits.

Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.

Shakshouka – gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.

Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.

Classic Eggs Benedict – poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.

Lunch

Spiced fish tacos served on a toasted corn tortilla, topped with fresh salsa, cheese, avocado cream and greens grown on the Awatea.

Loaded Mediterranean Falafel Bowl – falafel on a bed of hummus, served with labneh, pita bread and a couscous salad

Grilled chicken skewers served with a zesty ricotta, heirloom tomato and caper salad and freshly baked artisan bread

Tortilla Española (Spanish potato tortilla) served with a simple, green, tuna salad

Spaghetti alla puttanesca served with an arugula, shaved parmesan and balsamic reduction salad and crusty bread.

Chicken katsu – crispy panko chicken, steamed rice, shredded cabbage salad, tonkatsu sauce and Japanese mayo

Appetizers

Chacuterie board – a selection of cheeses, crostini, cured meats, olives and fruit Mini hash browns topped with salmon, cream cheese and capers
Pickled chilli, anchovy, olive, mozzarella mini skewers
Bruschetta – grated garlic, crushed tomato, ricotta, basil, olive oil
Smoked salmon rillettes served in a crispy tortilla shell Ceviche tostadas

Dinner

Paella – chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon and served with a crisp green salad.

Japanese tasting menu – tuna tartare on thinly sliced cucumber, sashimi, crispy rice cakes topped with spicy tuna, teriyaki chicken sushi, karaage chicken, pork gyoza

Pizza night

  • Classic margherita (mozzarella, fresh tomato slices, freshly picked basil)
  • Anchovy, garlic and extra cheese
  • Roasted aubergine, zucchini, onion and mushroom with feta
  • Pepperoni

Classic New Zealand pie – a slow roasted beef stew, topped with cheese, wrapped in homemade flaky puff pastry. Served with a simple green salad

BBQ pulled pork on a tangzhong burger bun with melted cheese and zesty coleslaw, served with hand cut wedges.

Sesame crusted seared tuna served with a fresh green salad topped with crispy noodles and an Asian inspired dressing

Dessert

Chocolate torte served with strawberries and whipped cream
Mango sorbet with an almond crumb and passionfruit coulis
Sticky date pudding with vanilla ice cream and butterscotch sauce Vanilla and ground almond cake with blueberry drizzle and crème fraiche Classic Tiramisu

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Christmas/ New Years weeks: Up to 6 guests: US$37,000, 8 guests: US$39,000, 10 guests: US$41,000

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

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
Summer 2024 Inclusive $25,000 $26,000 $27,000 $28,000 $29,000 $30,000 $31,000 $32,000 $33,000
Winter 2024 to 2025 Inclusive $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000 $37,000 $38,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Christmas/ New Years weeks: Up to 6 guests: US$37,000, 8 guests: US$39,000, 10 guests: US$41,000

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Fraser started out dingy sailing, and then coastal cruising on small sail boats and power boats on the northeastern coast of New Zealand. Boating, fishing, spear fishing, surfing, living off the land and adventure in general runs in Fraser’s blood. In his late teens and then early 20’s, Fraser worked as crew aboard various private luxury motor and sailing vessels ranging from 80 ft to 180 ft in length based in locations such as, New Zealand, Fiji, Australia, the Bahamas and the Mediterranean. After five years in the super yacht industry, Fraser returned to New Zealand to complete his Bachelor of Science in Marine and Coastal Ecology which is where he met Olivia.

Olivia started cooking at a young age and through the years has developed a wholesome culinary style that is sure to satisfy after a busy day on the water. With more than 10 years experience in the hospitality industry and through managerial roles she has developed great customer service skills. Olivia became fluent in Spanish while living there at 18 and is keen to practice her skills with any Spanish speaking guests. As a family, Fraser and Olivia sailed their previous catamaran, an Outremer 45, from NZ to Fiji which they then circumnavigated and then returned to NZ. Over the six month trip Olivia developed great practical sailing knowledge. Olivia is also a marine biologist and a keen water woman who is currently learning to surf and spearfish when she isn’t either homeschooling their three gorgeous kids or completing the many daily tasks she is responsible for with a life at sea.

Title Name Nation Born Languages
Captain Fraser Cameron NZ 1989 English, Spanish
Crew Olivia Cameron NZ

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer No
Generator 15Kw
Water Maker Yes
Ice Maker Yes

Electronics

Sat Tv Yes
Ipod Yes

General

Length 63 ft
Pax 10
Cabins 5
Year Built 2019
Guest Smoke transoms
Guest Pet No
Children Allowed Yes
Min Child Age Swimmers preferred

Leisure

Dinghy 13 ft
Dinghy Hp 30
Adult W Skis Yes
Stand Up Paddle 3
Gear Snorkel Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 63.00 Ft
Beam 28.5
Draft 5
King 2
Queen 2
Twin Cabins 1
Pref Pickup BVI
Turn Around 48 hours
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Books 40
Hammock Yes
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter 5000 w
Voltages 220v
Water Capacity 440
Dinghy Pax 5
Sea Bob No
Sea Scooter No
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night No
Other Toys Wingfoil
Floating dock
Drone

A sampler from Olivia’s galley aboard AWATEA

Breakfast

French crepes (selection of savoury and sweet options)

  •  Ham and gruyere cheese with a side of hollandaise sauce
  •  Strawberries, blueberries, maple syrup and whipped cream
  •  Classic lemon and sugar

Handcrafted muesli served with Greek yogurt and a medley of fresh, seasonal fruits.

Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.

Shakshouka – gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.

Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.

Classic Eggs Benedict – poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.

Lunch

Spiced fish tacos served on a toasted corn tortilla, topped with fresh salsa, cheese, avocado cream and greens grown on the Awatea.

Loaded Mediterranean Falafel Bowl – falafel on a bed of hummus, served with labneh, pita bread and a couscous salad

Grilled chicken skewers served with a zesty ricotta, heirloom tomato and caper salad and freshly baked artisan bread

Tortilla Española (Spanish potato tortilla) served with a simple, green, tuna salad

Spaghetti alla puttanesca served with an arugula, shaved parmesan and balsamic reduction salad and crusty bread.

Chicken katsu – crispy panko chicken, steamed rice, shredded cabbage salad, tonkatsu sauce and Japanese mayo

Appetizers

Chacuterie board – a selection of cheeses, crostini, cured meats, olives and fruit Mini hash browns topped with salmon, cream cheese and capers
Pickled chilli, anchovy, olive, mozzarella mini skewers
Bruschetta – grated garlic, crushed tomato, ricotta, basil, olive oil
Smoked salmon rillettes served in a crispy tortilla shell Ceviche tostadas

Dinner

Paella – chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon and served with a crisp green salad.

Japanese tasting menu – tuna tartare on thinly sliced cucumber, sashimi, crispy rice cakes topped with spicy tuna, teriyaki chicken sushi, karaage chicken, pork gyoza

Pizza night

  • Classic margherita (mozzarella, fresh tomato slices, freshly picked basil)
  • Anchovy, garlic and extra cheese
  • Roasted aubergine, zucchini, onion and mushroom with feta
  • Pepperoni

Classic New Zealand pie – a slow roasted beef stew, topped with cheese, wrapped in homemade flaky puff pastry. Served with a simple green salad

BBQ pulled pork on a tangzhong burger bun with melted cheese and zesty coleslaw, served with hand cut wedges.

Sesame crusted seared tuna served with a fresh green salad topped with crispy noodles and an Asian inspired dressing

Dessert

Chocolate torte served with strawberries and whipped cream
Mango sorbet with an almond crumb and passionfruit coulis
Sticky date pudding with vanilla ice cream and butterscotch sauce Vanilla and ground almond cake with blueberry drizzle and crème fraiche Classic Tiramisu

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