Ed Hamilton & Co.

BABAC

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

Sleeps 8 guests in 1 Master Cabin, 2 Double Cabins and 1 Double Cabin convertible into 2 Singles

Sample Menu

Sample Menu

By Chef Kristine Andreassen

Breakfast

Eggs Benedict

Poached Eggs – Canadian Bacon – Herbed Roasted Tomatoes- English Muffins- Hollandaise Sauce- Fresh Herb Pistou

Mini Cinnamon Rolls

Mixed Berry Bowls

 

Individual Shakshoukas

Baked Eggs- Za’atar Spiced Tomato and Pepper Sauce- Feta Cheese- Cilantro- Warm Pita Triangles

Strawberry Oatmeal Bars

Kiwi and Dragon Fruit

 

Croque Madame Sandwiches

Fried Egg- Gruyere- French Ham- Béchamel Sauce- County Bread

Chocolate Croissants

Bruleed Grapefruit Halves

 

Buttermilk Pancakes

Warm Maple Syrup- Chicken Apple Sausages

Honeydew and Blackberry Bowl with Basil and Lime Drizzle

 

Frittata

Fontina Cheese- Leeks- Spinach- Basil- Prosciutto- Lemon

Cinnamon Baked Donuts

Baked Pears with Walnuts and Honey

 

Classic French Omelets

Gruyere Cheese- Asparagus- Crumbled Bacon- Shallot- Thyme

Blueberry Muffins

Mango and Banana Bowl with Coconut Cream

 

Cured Norwegian Salmon

Beet and Citrus Cured- Herbed Cream Cheese- Fresh Bagels- Red Onion- Tomato- Capers

Chocolate and Cinnamon Crumb Banana Coffee Cake

Apricot and Plum Bowl

Daily Fresh Squeezed Orange Juice

Greek Yogurt and Homemade Maple Granola

 

 Lunch

Chicken and Kale Salad

Brined Chicken- Kale- Quick Pickled Apples- Gruyere Crisps-Creamy Dijon Dressing

Freshly Baked Rolls

Chocolate Chip Cookies

 

Tuna Asian Salad

Marinated Yellow Fin Tuna- Cucumber and Soba Noodles-Avocado- Crispy Wonton Strips-Thai Vinaigrette- Sriracha Aioli

Freshly Baked Rolls

Vanilla Madeleines with Lemon and Cardamom Sugar

 

Balsamic Fig Chicken and Quinoa Salad

Balsamic and Fig Grilled Chicken- Red Quinoa- Shaved Fennel- Celery- Walnuts- Balsamic Red Onions-Dried Cranberries- Gouda Cheese- Diced Fuji Apples- Sherry Vinegar

Freshly Baked Rolls

Peanut Butter Blossom Cookies

 

Crab Cakes

King Crab Meat- Avocado and Jalapeno Crema- Mango, Red Pepper, and Corn Salsa – Butter Lettuce

Freshly Baked Rolls

Coconut Macaroons with Dark Chocolate

 

Grilled Lobster Tail Cobb Salad

Caribbean Lobster Tails- Butter Lettuce- Bacon Crumbles- Corn- Cherry Tomatoes- Avocado- Blue Cheese- Egg Wedges- Lemon Tarragon Vinaigrette

Freshly Baked Rolls

Palmiers with Vanilla Bean and Pecan

 

Grilled New York Strip Steak Salad

Marinated Steak-Mixed Greens-Spicy Candied Walnuts-Gorgonzola Crumbles- Diced Red Apples- Maple Cider Vinaigrette

Freshly Baked Rolls

Dried Fruit, Mixed Nut, and Crystalized Ginger Chocolate Bark

 

Herbed Goat Cheese Tart and Salad

Goat Cheese- Lemon-Basil-Chives- Dill- Arugula Salad- Heirloom Cherry Tomatoes- House Made Vinaigrette

Freshly Baked Rolls

Key Lime Short Bread Cookies

 

Hor d’oeuvres

Prosciutto Wrapped Melon

 Honeydew- Cantaloupe- Prosciutto- Parmesan Shards-Balsamic Reduction

 

Cheese Board

Gorgonzola- Aged Cheddar- Goat Cheese Brie- Gouda-Port Salut- Apple Slices- Fig Preserves- Grapes

 

Tomato Bruschetta

Garlic Toasts- Heirloom Tomatoes- Basil- Mini Mozzarella Balls- Aged Balsamic Vinegar

 

Veggie Platter

Carrots- Celery- Cucumbers- Red Peppers- Cherry Tomatoes- Homemade Hummus- Crispy Chickpeas

 

Baked Brie

Warm Baked French Brie- Spicy Candied Bacon- Apple Slices-Crackers

 

Coconut Shrimp with a Trio of Sauces

Baked Coconut Crusted Shrimp- Sweet Chili Dipping Sauce- Sriracha Aioli- Tropical Pineapple Sauce

 

Mediterranean Flatbreads

Homemade Flatbreads- Hummus Base- Zucchini- Roasted Red Pepper- Marinated Artichokes-Manzanilla Olives- Feta Cheese

 

 Dinner Menus

Starter: Carrot and Avocado Salad

Spicy Roasted Carrots- Avocado Slices- Spinach-Sprouts-Toasted Seeds-Roasted Citrus Dressing- Crème Fraiche

Entrée: Tiger Prawns

Garlic Roasted Prawns- Crispy Rice Cakes- Red Pepper and Preserved Lemon Emulsion-Micro Greens

Dessert: Strawberry Cups

Orange Flower Strawberries-Mint Sugar

 

Starter: Sea Scallops

Brown Butter Seared Scallops- Basil Pesto- Oven Roasted Heirloom Cherry Tomatoes- Fresh Basil

Entrée: Duck

Crispy Skinned Duck Magret- Peach and Mustard Seed Chutney- Crushed New Potatoes- Arugula- Caramelized Honey Vinaigrette

Dessert: Lemon Meringue Tart

Sweet French Pastry- Lemon Curd- Italian Meringue

 

Starter: Soup

Pureed Brie and Pear- Brandied Dried Cherries- Diced Pears- Chives

Entrée: Lamb

Herb and Cumin Crusted Rack of Lamb- Salt and Vinegar Crispy Baby Potatoes- Sauteed Greens- Balsamic Reduction

Dessert: Crepes

Buckwheat Flour Crepes- Caramelized Apple Slices- Hot Toffee Sauce- Homemade Vanilla Ice Cream

 

Starter: Gnocchi

Homemade Gnocchi- Chorizo- Spinach- Roasted Red Peppers- Whipped Goats Cheese

Entrée: Mahi Mahi

Grilled Locally Caught Mahi Mahi- Lemon Roasted Asparagus- Black Garlic Hollandaise Sauce

Dessert: Chocolate Soufflés

Dark Chocolate Soufflés- White Chocolate Cream

 

Starter: Salad

Warm Cremini Mushrooms- Prosciutto- Shaved Parmesan- Sundried Tomatoes- Mixed Greens- Sherry Vinegar

Entrée: Chicken

Sauteed Free Range Chicken- Homemade Linguine- Roasted Tomatoes- Herbs de Provence- Tarragon- Parmesan

Dessert: Crème Brulee

Grand Marnier- Vanilla Bean- Raspberries- Tuile

 

Starter: Sashimi

Thinly Sliced Red Snapper- Shredded Daikon- Wasabi Paste- Pickled Ginger- Soy Sauce

Entrée: Pork

Marinated and Grilled Pork Tenderloin- Coconut Green Curry Sauce- Coconut Water Black Rice- Cumin and Lime Spiced Pumpkin Seeds- Cilantro

Dessert: Pavlovas

Individual Pavlovas- Passion fruit Scented Whipped Cream- Kiwi-Mango- Blueberries- Strawberry Gastrique

 

Entrée: Salad

Heirloom Tomato Slices- Golden Tomato Dressing- Poached and Chilled King Crab Claws- Crispy Caper Remoulade- Chives- Edible Flowers

Entrée: Steak

Port and Spice Marinated Filet Mignon- Rosemary Mashed Potatoes- Shallot Marmalade- Garlic and Cream Demi Glace- Fennel and Celery Salad

Dessert: Bête Noire

Chocolate Ganache Squares- Raspberry Sauce- Vanilla Whipped Cream  

Additional Rate Information

Christmas week 1-8 Guests: 65 000 USD per week + APA + tax
New Year’s week 1-8 Guests: 65 000 USD per week + APA + tax

Additional Rate Information

Summer Area: French Polynesia

Winter Area: Central America, French Polynesia, Belize

Location Details: Summer 2021 – French Polynesia

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2019 to 2020 All Inclusive $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000
Summer 2019 All Inclusive $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000

Additional Rate Information

Christmas week 1-8 Guests: 65 000 USD per week + APA + tax
New Year’s week 1-8 Guests: 65 000 USD per week + APA + tax

Location Details

Summer Area: French Polynesia

Winter Area: Central America, French Polynesia, Belize

Location Details: Summer 2021 – French Polynesia

Dylan Burn – Captain

Before starting his sailing career, Dylan was a beach lifeguard and worked for Sea search and rescue. He started working on the rescue boats and finished his rescue career jumping out of helicopters as a rescue diver.

Dylan started his sailing career in Cape Town, South Africa. He sailed boats between Cape Town and Namibia. After chartering in Mozambique and Madagascar, he started chartering in the British Virgin Islands. Since then Dylan has done multiple Atlantic crossings, exploring the Mediterranean and the European West Coast. Dylan has spent most of his last 4 years exploring the Caribbean. “I absolutely love the Caribbean. So many beautiful islands to choose from. I have really enjoyed my time exploring the raw beauty of the Caribbean. There is something here for everyone. We are super blessed to be able to share all these great moments with guests from all over the world.”

Dylan is definitely an adventure seeker. His hobbies include Surfing, free diving, scuba diving, spear fishing and of course sailing, You can expect a great time sailing with Dylan. Snorkelling magical reefs, wake boarding in tranquil bays, learning how to sail and navigate, sunset cocktails with interesting conversations and endless laughs.

Nina-Sue Hopkins – Chef/Stewardess

Nina-Sue grew up on a wine farm with a family who have always been passionate food and wine lovers.

Nina-Sue attended a top-notch cooking school in South-Africa where she earned a culinary certificate. She also studied dramatic arts and worked in the entertainment industry for a while before she started traveling the world and sailing the seas. Nina-Sue is an advanced diver and absolutely in love with the underwater aquatic wonderland life.

Andria Lew – Stewardess

Andria is from Toronto, Canada and has a background in Real Estate and Finance, with formal qualifications in Business.

With the aim of escaping the cold, Andria succumbed to the lure of ocean air and pursued a career in the yachting industry, seeking a life and livelihood of adventure.
Andria joins the crew of BABAC from a decade crewing on a variety of private superyachts and charter vessels in the Med and Caribbean.
She has worked on yachts as large as 220ft but prefers working on boats the size of BABAC. In the past nine years living abroad she has travelled to 33 countries including Spain, Kenya, Guatemala and Australia.
Travel has opened her eyes and inspired her to travel with purpose. While traveling, Andria has fundraised and built primary classrooms in Kenya and Nicaragua.
She brings highly developed organizational skills, strong service ethic and attention to detail that make her a valuable asset to BABAC delivering first-class guest service.
As well as being adept at floral arrangement and cooking, Andria is also a yoga instructor and is an advocate of starting off the day off with some light stretching for physical and mental preparation.
With a warm smile, positive energy and complete dedication to her profession, Andria will be sure to guests aboard BABAC create unforgettable memories.

Title Name Nation Born Languages
Captain Dylan Burn South African 0
Crew Nina-Sue Hopkins South African

Accomodation

Electric Heads 4

Ammenities

Ac Full

General

Length 23.28
Pax 8
Cabins 4
Year Built 2018
Cruise Speed 8

Leisure

Dinghy 505 Williams Diesel Jet tender
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Other Toys Inflatable swimming pool
Individual floating chairs

Sleeps 8 guests in 1 Master Cabin, 2 Double Cabins and 1 Double Cabin convertible into 2 Singles

Sample Menu

By Chef Kristine Andreassen

Breakfast

Eggs Benedict

Poached Eggs – Canadian Bacon – Herbed Roasted Tomatoes- English Muffins- Hollandaise Sauce- Fresh Herb Pistou

Mini Cinnamon Rolls

Mixed Berry Bowls

 

Individual Shakshoukas

Baked Eggs- Za’atar Spiced Tomato and Pepper Sauce- Feta Cheese- Cilantro- Warm Pita Triangles

Strawberry Oatmeal Bars

Kiwi and Dragon Fruit

 

Croque Madame Sandwiches

Fried Egg- Gruyere- French Ham- Béchamel Sauce- County Bread

Chocolate Croissants

Bruleed Grapefruit Halves

 

Buttermilk Pancakes

Warm Maple Syrup- Chicken Apple Sausages

Honeydew and Blackberry Bowl with Basil and Lime Drizzle

 

Frittata

Fontina Cheese- Leeks- Spinach- Basil- Prosciutto- Lemon

Cinnamon Baked Donuts

Baked Pears with Walnuts and Honey

 

Classic French Omelets

Gruyere Cheese- Asparagus- Crumbled Bacon- Shallot- Thyme

Blueberry Muffins

Mango and Banana Bowl with Coconut Cream

 

Cured Norwegian Salmon

Beet and Citrus Cured- Herbed Cream Cheese- Fresh Bagels- Red Onion- Tomato- Capers

Chocolate and Cinnamon Crumb Banana Coffee Cake

Apricot and Plum Bowl

Daily Fresh Squeezed Orange Juice

Greek Yogurt and Homemade Maple Granola

 

 Lunch

Chicken and Kale Salad

Brined Chicken- Kale- Quick Pickled Apples- Gruyere Crisps-Creamy Dijon Dressing

Freshly Baked Rolls

Chocolate Chip Cookies

 

Tuna Asian Salad

Marinated Yellow Fin Tuna- Cucumber and Soba Noodles-Avocado- Crispy Wonton Strips-Thai Vinaigrette- Sriracha Aioli

Freshly Baked Rolls

Vanilla Madeleines with Lemon and Cardamom Sugar

 

Balsamic Fig Chicken and Quinoa Salad

Balsamic and Fig Grilled Chicken- Red Quinoa- Shaved Fennel- Celery- Walnuts- Balsamic Red Onions-Dried Cranberries- Gouda Cheese- Diced Fuji Apples- Sherry Vinegar

Freshly Baked Rolls

Peanut Butter Blossom Cookies

 

Crab Cakes

King Crab Meat- Avocado and Jalapeno Crema- Mango, Red Pepper, and Corn Salsa – Butter Lettuce

Freshly Baked Rolls

Coconut Macaroons with Dark Chocolate

 

Grilled Lobster Tail Cobb Salad

Caribbean Lobster Tails- Butter Lettuce- Bacon Crumbles- Corn- Cherry Tomatoes- Avocado- Blue Cheese- Egg Wedges- Lemon Tarragon Vinaigrette

Freshly Baked Rolls

Palmiers with Vanilla Bean and Pecan

 

Grilled New York Strip Steak Salad

Marinated Steak-Mixed Greens-Spicy Candied Walnuts-Gorgonzola Crumbles- Diced Red Apples- Maple Cider Vinaigrette

Freshly Baked Rolls

Dried Fruit, Mixed Nut, and Crystalized Ginger Chocolate Bark

 

Herbed Goat Cheese Tart and Salad

Goat Cheese- Lemon-Basil-Chives- Dill- Arugula Salad- Heirloom Cherry Tomatoes- House Made Vinaigrette

Freshly Baked Rolls

Key Lime Short Bread Cookies

 

Hor d’oeuvres

Prosciutto Wrapped Melon

 Honeydew- Cantaloupe- Prosciutto- Parmesan Shards-Balsamic Reduction

 

Cheese Board

Gorgonzola- Aged Cheddar- Goat Cheese Brie- Gouda-Port Salut- Apple Slices- Fig Preserves- Grapes

 

Tomato Bruschetta

Garlic Toasts- Heirloom Tomatoes- Basil- Mini Mozzarella Balls- Aged Balsamic Vinegar

 

Veggie Platter

Carrots- Celery- Cucumbers- Red Peppers- Cherry Tomatoes- Homemade Hummus- Crispy Chickpeas

 

Baked Brie

Warm Baked French Brie- Spicy Candied Bacon- Apple Slices-Crackers

 

Coconut Shrimp with a Trio of Sauces

Baked Coconut Crusted Shrimp- Sweet Chili Dipping Sauce- Sriracha Aioli- Tropical Pineapple Sauce

 

Mediterranean Flatbreads

Homemade Flatbreads- Hummus Base- Zucchini- Roasted Red Pepper- Marinated Artichokes-Manzanilla Olives- Feta Cheese

 

 Dinner Menus

Starter: Carrot and Avocado Salad

Spicy Roasted Carrots- Avocado Slices- Spinach-Sprouts-Toasted Seeds-Roasted Citrus Dressing- Crème Fraiche

Entrée: Tiger Prawns

Garlic Roasted Prawns- Crispy Rice Cakes- Red Pepper and Preserved Lemon Emulsion-Micro Greens

Dessert: Strawberry Cups

Orange Flower Strawberries-Mint Sugar

 

Starter: Sea Scallops

Brown Butter Seared Scallops- Basil Pesto- Oven Roasted Heirloom Cherry Tomatoes- Fresh Basil

Entrée: Duck

Crispy Skinned Duck Magret- Peach and Mustard Seed Chutney- Crushed New Potatoes- Arugula- Caramelized Honey Vinaigrette

Dessert: Lemon Meringue Tart

Sweet French Pastry- Lemon Curd- Italian Meringue

 

Starter: Soup

Pureed Brie and Pear- Brandied Dried Cherries- Diced Pears- Chives

Entrée: Lamb

Herb and Cumin Crusted Rack of Lamb- Salt and Vinegar Crispy Baby Potatoes- Sauteed Greens- Balsamic Reduction

Dessert: Crepes

Buckwheat Flour Crepes- Caramelized Apple Slices- Hot Toffee Sauce- Homemade Vanilla Ice Cream

 

Starter: Gnocchi

Homemade Gnocchi- Chorizo- Spinach- Roasted Red Peppers- Whipped Goats Cheese

Entrée: Mahi Mahi

Grilled Locally Caught Mahi Mahi- Lemon Roasted Asparagus- Black Garlic Hollandaise Sauce

Dessert: Chocolate Soufflés

Dark Chocolate Soufflés- White Chocolate Cream

 

Starter: Salad

Warm Cremini Mushrooms- Prosciutto- Shaved Parmesan- Sundried Tomatoes- Mixed Greens- Sherry Vinegar

Entrée: Chicken

Sauteed Free Range Chicken- Homemade Linguine- Roasted Tomatoes- Herbs de Provence- Tarragon- Parmesan

Dessert: Crème Brulee

Grand Marnier- Vanilla Bean- Raspberries- Tuile

 

Starter: Sashimi

Thinly Sliced Red Snapper- Shredded Daikon- Wasabi Paste- Pickled Ginger- Soy Sauce

Entrée: Pork

Marinated and Grilled Pork Tenderloin- Coconut Green Curry Sauce- Coconut Water Black Rice- Cumin and Lime Spiced Pumpkin Seeds- Cilantro

Dessert: Pavlovas

Individual Pavlovas- Passion fruit Scented Whipped Cream- Kiwi-Mango- Blueberries- Strawberry Gastrique

 

Entrée: Salad

Heirloom Tomato Slices- Golden Tomato Dressing- Poached and Chilled King Crab Claws- Crispy Caper Remoulade- Chives- Edible Flowers

Entrée: Steak

Port and Spice Marinated Filet Mignon- Rosemary Mashed Potatoes- Shallot Marmalade- Garlic and Cream Demi Glace- Fennel and Celery Salad

Dessert: Bête Noire

Chocolate Ganache Squares- Raspberry Sauce- Vanilla Whipped Cream  

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.