Ed Hamilton & Co.

AZURIA

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

Three guest cabins with queen size berths. The Master Cabin has a separate shower stall, the remaining 2 guest showers are semi-wet showers. The crew sleep and use the Port Aft Cabin.
Spacious main salon and cockpit for lounging, dining, socializing and watching the sunsets.

BERTH MEASUREMENTS:
All 78″L x 66″W

Azuria carries an Automated External Defibrillator (AED) onboard.

Sample Menu

Chef Brittany’s Sample Menu
Breakfast

[always served with a beautiful assortment of fresh tropical fruit]

Stuffed French Toast with Coconut + Bananas | Scramble Eggs | Sage Sausage
Strawberry Banana Crepes with Nutella | Maple Sausage Links
Avocado Toast | Thick-Cut Smokey Bacon
Smoked Salmon Eggs Benny
Ham + Cheese Puff Pastries | Mixed Berries Smoothies
Steak + Eggs with Toast
Yogurt Parfaits | Fresh Berries | Toasted Granola | Freshly Baked Muffins

Lunch

Chicken Salad on a Croissant Roll |Terra veggie Chips | Fresh Pineapple
Shrimp Rolls (think lobster roll) on Brioche
Cheeseburgers in Paradise - Guest Chef Takeover (Captain Michael)
Orzo Feta Salad Semi Sundried Tomatoes | Balsamic Glaze
Steak Fajitas | Pico | Guacamole | Fresh Watermelon
Crab Cakes | Arugula Salad | Aioli
Grilled Chicken Sandwiches | Pickles | BBQ Chips

Appetizers

Pesto | Burrata | Crostinis | Balsamic
Asian Chicken Lettuce Cups
Charcuterie Board
Blistered Shishito Peppers | Chipotle Aioli
Freshly Made Hummus Trio | Crudités
shrimp Cocktail 
Veggie Spring Rolls | Peanut Dipping Sauce

Dinner

Lemon Garlic Shrimp & Grits with Smokey Bacon
Roasted Salmon | Mango Salso | Coconut Rice | Soy-Ginger Greens
Creamu Tuscan Pasta with Italian Sausage with Roasted Cherry Tomatoes 
Loclly Caught Mahi Mahi | Mango Coulis | Wild Rice | Roasted Veg
Captain on the Grill: NY Strip Steaks | Garlic Mash Potatoes | Asparagus
Chicken Saltimbocca | Roated Fingerlings | Brussel Sprouts | Balsamic Glaze
Wild card: Either Duck Breast, Scallop, Lobster, Lamb or Fresh Catch!

Dessert

S'mores Chocolate Mousse
Lemon Posset | Fresh Berries
Chocolate Dipped Strawberries Dusted with Shredded Coconut
Fresh Tropical Fruit with Homemade Whipped Cream + Cointreau
Baked Apple Crisp 
Fudgey Brownies + Vanilla Ice Cream
Classic Cheese cake with mixed Berry Coulis

~Specialty Diet Menus available upon request~

Chef Kristen’s Sample Menu

 No dietary restrictions.  Dairy free and gluten free menu option is available, upon request. 

Day One

 Welcome PlatterNibbles consisting of meats and cheeses, fresh fruit, dip and crudites.

Lunch– Traditional west Indian style chicken roti, served with mango chutney and green salad.

Appetizers Bruschetta selection, traditional tomato and balsamic, black olive tapenade and artichoke.

Dinner– Grilled pork tenderloin, served over a coconut infused mashed sweet potato, roasted asparagus tips and an apricot orange jus.

Dessert Eton Mess served with passionfruit and mango coulis.

Day Two

 Breakfast– Southwest style breakfast bowls, roasted russet and sweet potato gems, fried egg, chipotle aioli and avocado, served in a crispy tortilla bowl. Fresh fruit platter served alongside.

Lunch Mediterranean inspired shrimp skewers, served over an herby tabouli salad, homemade hummus and grilled homemade flatbread.

Appetizers Tuna Tataki avocado stacks served with rice crackers.

Dinner Marinated and grilled Mahi Mahi served with a toasted nut and seed couscous, pan seared broccoli florets and a whole lemon relish.

Dessert Chocolate cream pie, with fresh whipped cream and berries.

Day Three

Breakfast Traditional Eggs Benedict, on homemade English muffins. Fresh fruit platter.

Lunch Caribbean curried chicken salad, served with local greens and grilled pineapple skewers.

Appetizers Charcuterie board

Dinner Pan seared roasted rack of lamb, served with crispy potato stacks, honey glazed carrots and a mustard rosemary sauce.

Dessert Earl grey and vanilla infused pannacotta, with shortbread crumbles and orange supremes.

Day Four

Breakfast– Classic Lorraine quiche slice, served with dressed greens, fresh fruit and homemade bread.

Lunch– Crispy skinned teriyaki salmon filet, served alongside jasmine rice and a smashed cucumber salad.

AppetizersMezze board, roasted garlic hummus, crudites, olives and flatbread.

DinnerProsciutto wrapped chicken ballotine, stuffed with an herby walnut goat’s cheese, beetroot puree, seared cauliflower florets and a lemon pepper sauce.

Dessert Homemade key lime pie with fresh whipped cream.

Day Five

BreakfastBreakfast bagel platter, served with a variety of toppings such as bacon, smoked salmon, cream cheese ect.

Lunch- Classic American style bacon cheeseburgers, on homemade sesame buns with a watermelon feta salad.

Appetizers- Beetroot cured salmon served with creme fraiche on blini.

Dinner- Blackened seasoned red snapper fillet, served over coconut basmati rice, with chili lime grilled zucchini spears and a mango salsa.

Dessert- Chocolate mousse, served with whipped cream and berries.

Day Six

Breakfast- Eggs Caprese, toasted ciabatta bread topped with fresh pesto, mozzarella cheese, sliced tomato and balsamic glaze.

Lunch- Sesame encrusted seared tuna with Asian inspired slaw, and avocado wasabi mousse.

Appetizers- Caramelized onion and brie tartelettes.

Dinner- Grilled filet steaks, served alongside roasted baby new potatoes, bacon brussels sprout hash and a peppercorn cream sauce.

Dessert- Classic crème brulee.

Day Seven

Breakfast- English breakfast, served with fried eggs, bacon, baked beans, sauteed mushrooms, grilled tomato and toast.

Additional Rate Information

PLEASE NOTE:
Starting in 2022, Azuria will be available year-round.
Michael & Brittany will be onboard April 1, 2022 – October 14, 2022.
Luke & Kristen will be onboard fulltime October 9, 2022 – August 13, 2023
and for 2023/24: October 15, 2023 – August 11, 2024

GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less

BVI pick up and drop off at Nanny Cay is preferred. We will also consider alternative BVI ports upon request
As a BVI based yacht, our preferred port is Nanny Cay.
48 hours turnaround – inquire for 24 hours

SLEEP ABOARD: $800 sleep aboard the night before the charter departs. Guests arrive to the yacht no sooner than 4:00p. Welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Sleep aboard may be on a mooring. EXCLUDES: Christmas and New Year’s weeks. MINIMUM 7 nights at full rate.

HALF-BOARD OPTION: Includes all breakfasts, 4 lunches and 3 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/16,700 – 3/$17,550 – 4/$18,400 – 5/$19,250 – 6/$20,100

HALF-BOARD OPTION WINTER 2023/24: Includes all breakfasts, 4 lunches and 3 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/16,700 – 3/$18,550 – 4/$19,400 – 5/$20,250 – 6/$21,100

LOCAL FARE OPTION: Includes all breakfasts, 5 lunches and 6 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/$16,850 – 3/$17,775 – 4/$18,700 – 5/$19,625- 6/$20,550

LOCAL FARE OPTION WINTER 2023/24: Includes all breakfasts, 5 lunches and 6 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/$16,850 – 3/$18,775 – 4/$19,700 – 5/$20,625- 6/$21,550

CHRISTMAS 2022:
1-6 guests @ $26,000 – Charter must end by December 26th. 7 night minimum applies
NEW YEARS 2022/23:
1-6 guests @ $27,500 – Charter must start December 27th or later. 7 night minimum applies

CHRISTMAS 2023:
1-6 guests @$27,000 – Charter must end by December 26th. 7 night minimum applies.
NEW YEARS 2023/24
1-6 guests @ $28,500 – Charter must start December 27th or later. 7 night minimum applies

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: AZURIA is a BVI based yacht

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2022 Inclusive $17,000 $18,000 $19,000 $20,000 $21,000
Winter 2022 to 2023 Inclusive $17,000 $18,000 $19,000 $20,000 $21,000
Summer 2023 Inclusive $17,000 $18,000 $19,000 $20,000 $21,000
Winter 2023 to 2024 Inclusive $17,000 $19,000 $20,000 $21,000 $22,000

Additional Rate Information

PLEASE NOTE:
Starting in 2022, Azuria will be available year-round.
Michael & Brittany will be onboard April 1, 2022 – October 14, 2022.
Luke & Kristen will be onboard fulltime October 9, 2022 – August 13, 2023
and for 2023/24: October 15, 2023 – August 11, 2024

GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less

BVI pick up and drop off at Nanny Cay is preferred. We will also consider alternative BVI ports upon request
As a BVI based yacht, our preferred port is Nanny Cay.
48 hours turnaround – inquire for 24 hours

SLEEP ABOARD: $800 sleep aboard the night before the charter departs. Guests arrive to the yacht no sooner than 4:00p. Welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Sleep aboard may be on a mooring. EXCLUDES: Christmas and New Year’s weeks. MINIMUM 7 nights at full rate.

HALF-BOARD OPTION: Includes all breakfasts, 4 lunches and 3 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/16,700 – 3/$17,550 – 4/$18,400 – 5/$19,250 – 6/$20,100

HALF-BOARD OPTION WINTER 2023/24: Includes all breakfasts, 4 lunches and 3 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/16,700 – 3/$18,550 – 4/$19,400 – 5/$20,250 – 6/$21,100

LOCAL FARE OPTION: Includes all breakfasts, 5 lunches and 6 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/$16,850 – 3/$17,775 – 4/$18,700 – 5/$19,625- 6/$20,550

LOCAL FARE OPTION WINTER 2023/24: Includes all breakfasts, 5 lunches and 6 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2/$16,850 – 3/$18,775 – 4/$19,700 – 5/$20,625- 6/$21,550

CHRISTMAS 2022:
1-6 guests @ $26,000 – Charter must end by December 26th. 7 night minimum applies
NEW YEARS 2022/23:
1-6 guests @ $27,500 – Charter must start December 27th or later. 7 night minimum applies

CHRISTMAS 2023:
1-6 guests @$27,000 – Charter must end by December 26th. 7 night minimum applies.
NEW YEARS 2023/24
1-6 guests @ $28,500 – Charter must start December 27th or later. 7 night minimum applies

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: AZURIA is a BVI based yacht

Azuria Crewed Lagoon 500 Catamaran Charters Captain and Chef

Welcome aboard AZURIA and truly have your DREAM VACATION OF A LIFETIME, on our immaculately maintained catamaran.
October 2022 – August 2024: Luke Halloway and Kristen Wells

Luke Holloway and Kristen Wells Will take the helm in October 2022 – August 2024

Luke and Kristen met each other in the BVI in 2017 and have been working on yachts together ever since. Together, they are confident they will show you a marvelous time aboard Azuria. From sailing, snorkeling and knowledge of the islands; to delicious food, tasty cocktails and fun activities. Luke and Kristen are committed to catering a holiday to your needs and look forward to welcoming you onboard.

Capt. Luke:
Luke grew up sailing from a young age in England. He found his way to the Caribbean in 2013, and he has lived in the BVI ever since. He enjoys showing people around the BVI, whether it be sailing on the water or snorkeling below it. His goal is to give guests an unforgettable Caribbean holiday experience. His hobbies include fishing, diving and hiking.
RYA/MCA Yachtmaster Offshore Commercial
RYA Diesel Engine Maintenance Certified
RYA Safety Boat Certified
PADI Rescue Diver and Open Water Diver
STCW Basic Safety Training, Proficiency in Security Awareness (PSA) and Survival Techniques
CIEH Award in Food Safety in Catering Level 2
UKSA IW College Essential Marine Cookery Course
UKSA Professional Marine Hospitality Certificate (silver service, flower arranging, wine appreciation)

Chef/Mate Kristen:
Kristen grew up in the mountains of Wyoming, which fostered her love of the outdoors from a young age. Having worked in restaurants for years, she found that working on yachts was the perfect way to mix her love of cooking and nature. She loves to get creative in the galley and thrives on giving guests a great culinary experience. She is experienced in catering to a variety of dietary restrictions and will do her best to cater to your wishes on charter. Kristen enjoys fishing, painting and hiking in her free time.

Certificate in professional cookery at Ashburton Chefs Academy and Food Hygiene Level 2
STCW Basic Safety Training, Proficiency in Security Awareness (PSA) and Survival Techniques
STCW Personal Safety and Social Responsibilities
Certificate of Proficiency in Designated Security Duties
Unrestricted ENG1 Medical Certificate

Crew are fully vaccinated for Covid 19.

Title Name Nation Born Languages
Captain Luke Halloway USA / UK 0 English.
Crew Kristen Wells USA / USA
Azuria Crewed Lagoon 500 Catamaran Charters Captain Luke Halloway

Captain

Luke Halloway

Your crew starting October 2022

Luke & Kristen

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes, 1,800
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50
Pax 6
Cabins 3
Refit 2019
Year Built 2011
Guest Smoke No smoking on yacht
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 13' Center console NEW 2019
Dinghy Hp 50hp NEW 2019
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board 1
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board 2
1 Man Kayak 1
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 28
Draft 5
Queen 3
Pref Pickup Nanny Cay, BVI
Other Pickup BVI Only
Turn Around 48 hours inq. for 24 hour.
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Num Dine In 6
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Engines 2 X Yanmar 75hp Diesel12Kv Norther Lights Generator
Inverter Yes
Voltages 110v
Water Capacity 250 Gal
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Fish Permit BVI VI-T 743141
Swim Platform Scoop steps
Boarding Ladder Off scoops
Dinghy Sailing No
Fish Gear Type 3 trolling, 2 casting
Num Fish Rods 5
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Eco-friendly cleaning products, little use of paper products, water maker to save on use of plastic bottles of water, local and organic produce when available, reusable straws and new, high-end solar panels.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain New Sails October 2019

Yoga! April - October: Start the day off mindfully with a complimentary private yoga session. As an RYT 200 Certified Yoga Teacher, Brittany offers vinyasa based classes designed to connect her students with the elements and cultivate inner peace. Typically held at sunrise on the beach, her classes are accessible for beginners and will have you feeling centered and refreshed.
Showers 3
Ac Night Yes
Ac Sur Charge None
Deep Sea Fish No
Sail Instruct No
Other Toys Noodles
4 bean bag chairs on bow
3 pax banana
3.28 ft. wake board
1 woman's wake board
8 person floating island
Bow bimini cover
Child's SUPS
Cockpit, flybridge and forward deck speakers.
TVs with DVD player in each cabin.
Underwater lights.
Movie library.

Three guest cabins with queen size berths. The Master Cabin has a separate shower stall, the remaining 2 guest showers are semi-wet showers. The crew sleep and use the Port Aft Cabin.
Spacious main salon and cockpit for lounging, dining, socializing and watching the sunsets.

BERTH MEASUREMENTS:
All 78″L x 66″W

Azuria carries an Automated External Defibrillator (AED) onboard.

Chef Brittany’s Sample Menu
Breakfast

[always served with a beautiful assortment of fresh tropical fruit]

Stuffed French Toast with Coconut + Bananas | Scramble Eggs | Sage Sausage
Strawberry Banana Crepes with Nutella | Maple Sausage Links
Avocado Toast | Thick-Cut Smokey Bacon
Smoked Salmon Eggs Benny
Ham + Cheese Puff Pastries | Mixed Berries Smoothies
Steak + Eggs with Toast
Yogurt Parfaits | Fresh Berries | Toasted Granola | Freshly Baked Muffins

Lunch

Chicken Salad on a Croissant Roll |Terra veggie Chips | Fresh Pineapple
Shrimp Rolls (think lobster roll) on Brioche
Cheeseburgers in Paradise - Guest Chef Takeover (Captain Michael)
Orzo Feta Salad Semi Sundried Tomatoes | Balsamic Glaze
Steak Fajitas | Pico | Guacamole | Fresh Watermelon
Crab Cakes | Arugula Salad | Aioli
Grilled Chicken Sandwiches | Pickles | BBQ Chips

Appetizers

Pesto | Burrata | Crostinis | Balsamic
Asian Chicken Lettuce Cups
Charcuterie Board
Blistered Shishito Peppers | Chipotle Aioli
Freshly Made Hummus Trio | Crudités
shrimp Cocktail 
Veggie Spring Rolls | Peanut Dipping Sauce

Dinner

Lemon Garlic Shrimp & Grits with Smokey Bacon
Roasted Salmon | Mango Salso | Coconut Rice | Soy-Ginger Greens
Creamu Tuscan Pasta with Italian Sausage with Roasted Cherry Tomatoes 
Loclly Caught Mahi Mahi | Mango Coulis | Wild Rice | Roasted Veg
Captain on the Grill: NY Strip Steaks | Garlic Mash Potatoes | Asparagus
Chicken Saltimbocca | Roated Fingerlings | Brussel Sprouts | Balsamic Glaze
Wild card: Either Duck Breast, Scallop, Lobster, Lamb or Fresh Catch!

Dessert

S'mores Chocolate Mousse
Lemon Posset | Fresh Berries
Chocolate Dipped Strawberries Dusted with Shredded Coconut
Fresh Tropical Fruit with Homemade Whipped Cream + Cointreau
Baked Apple Crisp 
Fudgey Brownies + Vanilla Ice Cream
Classic Cheese cake with mixed Berry Coulis

~Specialty Diet Menus available upon request~

Chef Kristen’s Sample Menu

 No dietary restrictions.  Dairy free and gluten free menu option is available, upon request. 

Day One

 Welcome PlatterNibbles consisting of meats and cheeses, fresh fruit, dip and crudites.

Lunch– Traditional west Indian style chicken roti, served with mango chutney and green salad.

Appetizers Bruschetta selection, traditional tomato and balsamic, black olive tapenade and artichoke.

Dinner– Grilled pork tenderloin, served over a coconut infused mashed sweet potato, roasted asparagus tips and an apricot orange jus.

Dessert Eton Mess served with passionfruit and mango coulis.

Day Two

 Breakfast– Southwest style breakfast bowls, roasted russet and sweet potato gems, fried egg, chipotle aioli and avocado, served in a crispy tortilla bowl. Fresh fruit platter served alongside.

Lunch Mediterranean inspired shrimp skewers, served over an herby tabouli salad, homemade hummus and grilled homemade flatbread.

Appetizers Tuna Tataki avocado stacks served with rice crackers.

Dinner Marinated and grilled Mahi Mahi served with a toasted nut and seed couscous, pan seared broccoli florets and a whole lemon relish.

Dessert Chocolate cream pie, with fresh whipped cream and berries.

Day Three

Breakfast Traditional Eggs Benedict, on homemade English muffins. Fresh fruit platter.

Lunch Caribbean curried chicken salad, served with local greens and grilled pineapple skewers.

Appetizers Charcuterie board

Dinner Pan seared roasted rack of lamb, served with crispy potato stacks, honey glazed carrots and a mustard rosemary sauce.

Dessert Earl grey and vanilla infused pannacotta, with shortbread crumbles and orange supremes.

Day Four

Breakfast– Classic Lorraine quiche slice, served with dressed greens, fresh fruit and homemade bread.

Lunch– Crispy skinned teriyaki salmon filet, served alongside jasmine rice and a smashed cucumber salad.

AppetizersMezze board, roasted garlic hummus, crudites, olives and flatbread.

DinnerProsciutto wrapped chicken ballotine, stuffed with an herby walnut goat’s cheese, beetroot puree, seared cauliflower florets and a lemon pepper sauce.

Dessert Homemade key lime pie with fresh whipped cream.

Day Five

BreakfastBreakfast bagel platter, served with a variety of toppings such as bacon, smoked salmon, cream cheese ect.

Lunch- Classic American style bacon cheeseburgers, on homemade sesame buns with a watermelon feta salad.

Appetizers- Beetroot cured salmon served with creme fraiche on blini.

Dinner- Blackened seasoned red snapper fillet, served over coconut basmati rice, with chili lime grilled zucchini spears and a mango salsa.

Dessert- Chocolate mousse, served with whipped cream and berries.

Day Six

Breakfast- Eggs Caprese, toasted ciabatta bread topped with fresh pesto, mozzarella cheese, sliced tomato and balsamic glaze.

Lunch- Sesame encrusted seared tuna with Asian inspired slaw, and avocado wasabi mousse.

Appetizers- Caramelized onion and brie tartelettes.

Dinner- Grilled filet steaks, served alongside roasted baby new potatoes, bacon brussels sprout hash and a peppercorn cream sauce.

Dessert- Classic crème brulee.

Day Seven

Breakfast- English breakfast, served with fried eggs, bacon, baked beans, sauteed mushrooms, grilled tomato and toast.

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.