Ed Hamilton & Co.

BELLA VITA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2003

Rates Per Week

Crew Profiles

Specifications

Accommodations

#1 Master Cabin (stbd aft) is a UK king size bed with own bathroom, two sinks, one shower, and toilet.
#2 Port aft, and #3 port forward cabins are mirrored cabins with a UK king bed that can split into two single beds, each with own bathroom.
#4 Starboard forward has a double bed,and ensuite bathroom with shower.
#5 Lower deck Twin cabin with private head. Only available for family charters. Use of Guest day head/shower.

8 Pax is the maximum number for couples/adults using the 4 main cabins.

Sample Menu

CHEF BRIAR CRUZ – Sample menu

Breakfast
Daily selection of freshly made muffins, pastries and a fresh fruit platter
Daily, Eggs to order – made to your liking

Daily specials
Cinnamon raisin French Toast stuffed with banana slices and topped with
banana sauce and crispy bacon
Eggs Benedict served with a chive hollandaise sauce
Corn fritters topped with Smoked Salmon, capers and lemon cream cheese
Baked Portobello mushroom topped with 3 cheeses, poached egg
Bacon and egg filo pie
Eggs en cocotte

Lunches
Freshly made Artisan bread served daily
Jerk seasoned Mahi mahi served with a caprese salad
Flank steak salad drizzle with ravigote sauce
Chicken caesar salad
Spaghetti aglio e olio
Gambas phil phil
Sea bass with braised celery hearts and picada sauce
Lobster salad sandwich
Grilled pork on top of a Greek feta cheese couscous salad

Dinner
Served with warm bread rolls

Starters
Shrimp and asparagus risotto
Corn Vichyssoise
Summer terrine with pickled vegetables
Tuna Carpaccio with a seaweed salad,
Tomato gazpacho
Mixed Sushi platter
Lobster ravioli with a brown butter sauce

Main Courses 
French trimmed lamb rack served with roasted vegetables, potato
dauphinoise, lamb jus and mint Caviar
Herb crusted grouper on a bed of green beans and almond gremolata
Pan roasted Duck served with a tangy orange sauce, fresh vegetable and baby
new potatoes
Messina style sword3ish
Penang chicken curry with basmati rice
Stuffed chicken served with beans and wilted spinach
Fillet steak and jumbo shrimps, with ravigote sauce, fresh greens

Desserts
Chocolate tart, pistachio sugar shard, raspberry coulis
Red wine Poached Pear tart topped with glazed roasted almond slivers
Vanilla Cream Brûlée served with a sugared shortbread biscuit
Almond Semifreddo
Oreo based vanilla cheese cake topped with fresh berries and a mango salsa
Pavlova served with passion fruit salsa, lemon cream and fruit crisps

BELLA VITA Standard Bar Menu

White Wine

Kim Crawford Savignon Blanc (NZ)
Charles Smith Chardonnay (Washington)
Santa Margarita Pinot Grigio (Italy)
Sparkling
Santa Margarita Prosecco (Italy)

Rose
Saint Andre Cotes de provence Magali (France)

Red Wine 
Marques de casa Concha (Chile)
Bonterra Cabernet Sauvignon (California)

Spirits
Vodka – Absolut
Tequila – Herradura reposada
Tequila (Silver) – Jose Cuervo
Gin – Beefeater
Rum (Gold) – Mount Gay
Rum (Spiced) – Captain Morgans
Rum (Dark) – Myers
Whiskey – Crown Royal

Liqueur
Baileys
Kahlua
Contreau

Beers (can only)
Heineken (lager)
Carib (local lager)

Water
Highland Spring sparkling water

Soda
Coke
Diet Coke
Spirit
Ginger beer
Ginger Ale
Ting

Additional Rate Information

Taxes, re-location fees, cruising permits and licenses are extra. Please see special conditions for details of exclusions/inclusions.
3 NIGHT MINIMUM – Please use the “divide by 6 rule” for figuring short charter premiums of less than 6 nights
Weekly rate of $60,000 plus 25% APA also offered.

$5,000 additional APA is required for items not covered in the all inclusive list.

CHRISTMAS & NEW YEAR: 7 night minimum, Rate of $80,000 all inclusive OR $70,000 plus 30% APA
N.B. 10 pax is only available for families as the 5th cabin is a small twin, suitable for children only.
8 pax is the maximum number for couples/ adult charters using the 4 main cabins.

INCLUSIONS
• The Charter Fee includes the charter of the Vessel with all its equipment in working
order; tools; stores; cleaning materials and basic consumable stores for engine room,
deck, galley and cabins; laundry of ship’s linen; the crew’s wages, uniforms and food;
the insurance of the Vessel and crew.
• Running of the vessel and use of on-board sports equipment.
• Captain and 5 crew members
• Standard ship’s bar
• Maximum of 10 Guests Sleeping and eating onboard, 3 meals per day, hors d’oeuvres
and snacks for 10 guests.
• Internet use where available

EXCLUSIONS
• Yacht relocation fees (if booking is not in the VI’s)
• Cruising permits, customs formalities
• Premium spirits, beverages and fine wine requests or excessive alcohol consumption.
• Off-yacht activities and excursions
• Dockage, berthing dues and other harbour charges including pilots’ fees and local taxes,
• Hire or purchase costs of any special equipment or provisions placed on board at the CHARTERER’s
request
• Airport transfers and similar expense incurred by the CHARTERER.
• Rendezvous diving
• Crew gratuity which is not compulsory but is customary at 15 – 20% of charter rate.
Given at the charterers discretion depending on the level of service received..

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Additional Rate Information

Taxes, re-location fees, cruising permits and licenses are extra. Please see special conditions for details of exclusions/inclusions.
3 NIGHT MINIMUM – Please use the “divide by 6 rule” for figuring short charter premiums of less than 6 nights
Weekly rate of $60,000 plus 25% APA also offered.

$5,000 additional APA is required for items not covered in the all inclusive list.

CHRISTMAS & NEW YEAR: 7 night minimum, Rate of $80,000 all inclusive OR $70,000 plus 30% APA
N.B. 10 pax is only available for families as the 5th cabin is a small twin, suitable for children only.
8 pax is the maximum number for couples/ adult charters using the 4 main cabins.

INCLUSIONS
• The Charter Fee includes the charter of the Vessel with all its equipment in working
order; tools; stores; cleaning materials and basic consumable stores for engine room,
deck, galley and cabins; laundry of ship’s linen; the crew’s wages, uniforms and food;
the insurance of the Vessel and crew.
• Running of the vessel and use of on-board sports equipment.
• Captain and 5 crew members
• Standard ship’s bar
• Maximum of 10 Guests Sleeping and eating onboard, 3 meals per day, hors d’oeuvres
and snacks for 10 guests.
• Internet use where available

EXCLUSIONS
• Yacht relocation fees (if booking is not in the VI’s)
• Cruising permits, customs formalities
• Premium spirits, beverages and fine wine requests or excessive alcohol consumption.
• Off-yacht activities and excursions
• Dockage, berthing dues and other harbour charges including pilots’ fees and local taxes,
• Hire or purchase costs of any special equipment or provisions placed on board at the CHARTERER’s
request
• Airport transfers and similar expense incurred by the CHARTERER.
• Rendezvous diving
• Crew gratuity which is not compulsory but is customary at 15 – 20% of charter rate.
Given at the charterers discretion depending on the level of service received..

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

CAPTAIN, OSWALDO CRUZ – Mexico
Oswaldo fell in love with the Ocean during his time in the Mexican Navy. After completing his service, he spent ten years developing a specialist dive center in which he took Mexico’s elite on dive tours around the world. For several years he worked on many different shores including Canada, Egypt, and the Mediterranean. Oswaldo completed his RYA yacht-master training in the challenging waters around the UK, and in 2009 after moving to the BVI’s he met Chef Briar. They have been working side-by-side ever since. Oswaldo’s rich knowledge of the islands and witty sense of humor will ensure you have an unforgettable experience onboard BELLA VITA.

CHEF, BRIAR SMITH – New Zealand
Like many adventurous Kiwi’s, Briar left New Zealand to travel the world in her early 20’s. This led her to discover a passion for food & cooking. She trained as a travel agent and worked in the UK for several years, a computer programmer in the USA for 2 years and as an avid volunteer worker in Israel and the Galapagos. Throughout this time Briar developed her culinary skills which she has since complimented with a number of training courses in the UK as well as advanced courses at ‘Gastronomicom’ in the South of France which is a world-renowned Michelin starred International training academy. This training, her love for food of all cultures and experience in the galley has her effortlessly delivering a variety of cuisines with amazingly full flavors. All dishes are presented with flair and elegance. Briar’s enthusiasm for food and people will win you over and her attention to detail will ensure that your vacation aboard BELLA VITA is perfect.

CHIEF STEWARDESS, Amanda Weyers – South African
Amanda was born and raised in a loving Christian home in South Africa. Her decision to spend her life in the service of others started as a professional butler and manager for the Ritz Carlton, where she mastered the art of her duties. Then her love of travel moved her onto yachts where she quickly became the Chief Stewardess. Amanda has had the privilege of working closely with many high end clients and Royal families. She enjoys her job and uses her knowledge to give Bella Vita clients an unforgettable and memorable experience.

*Additional crew are selected as required for charters*

Title Name Nation Born Languages
Captain Oswaldo Cruz Mexican 0
Crew Briar New Zealand

Captain

Oswaldo Cruz

Chef

Briar Smith

Ammenities

Ac Full
Hair Dryer Yes
Generator Generators: (2) Cummins MDDCG
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 105
Pax 10
Cabins 5
Refit 2018
Year Built 2003
Cruise Speed 8
Guest Smoke On Deck
Children Allowed Yes

Leisure

Dinghy 21' Sea Pro Tender 225hp (10 passenger)
Dinghy Hp 225
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak Yes
Float Mats No
Games Beach Yes
Fishing Gear Yes
Other Toys 21' Sea Pro Tender 225hp (10 passenger)
Diving Board
Fore deck Trampoline
Paddle boards
Kayak
2 x Sea Scooters
Floating Islands
Snorkel gear and shorty wet suits
Noodles
Wake board
Tube
Fishing gear
Knee board
Water skis
Underwater light
Underwater video go-pro
Exterior Movie Projector

#1 Master Cabin (stbd aft) is a UK king size bed with own bathroom, two sinks, one shower, and toilet.
#2 Port aft, and #3 port forward cabins are mirrored cabins with a UK king bed that can split into two single beds, each with own bathroom.
#4 Starboard forward has a double bed,and ensuite bathroom with shower.
#5 Lower deck Twin cabin with private head. Only available for family charters. Use of Guest day head/shower.

8 Pax is the maximum number for couples/adults using the 4 main cabins.

CHEF BRIAR CRUZ – Sample menu

Breakfast
Daily selection of freshly made muffins, pastries and a fresh fruit platter
Daily, Eggs to order – made to your liking

Daily specials
Cinnamon raisin French Toast stuffed with banana slices and topped with
banana sauce and crispy bacon
Eggs Benedict served with a chive hollandaise sauce
Corn fritters topped with Smoked Salmon, capers and lemon cream cheese
Baked Portobello mushroom topped with 3 cheeses, poached egg
Bacon and egg filo pie
Eggs en cocotte

Lunches
Freshly made Artisan bread served daily
Jerk seasoned Mahi mahi served with a caprese salad
Flank steak salad drizzle with ravigote sauce
Chicken caesar salad
Spaghetti aglio e olio
Gambas phil phil
Sea bass with braised celery hearts and picada sauce
Lobster salad sandwich
Grilled pork on top of a Greek feta cheese couscous salad

Dinner
Served with warm bread rolls

Starters
Shrimp and asparagus risotto
Corn Vichyssoise
Summer terrine with pickled vegetables
Tuna Carpaccio with a seaweed salad,
Tomato gazpacho
Mixed Sushi platter
Lobster ravioli with a brown butter sauce

Main Courses 
French trimmed lamb rack served with roasted vegetables, potato
dauphinoise, lamb jus and mint Caviar
Herb crusted grouper on a bed of green beans and almond gremolata
Pan roasted Duck served with a tangy orange sauce, fresh vegetable and baby
new potatoes
Messina style sword3ish
Penang chicken curry with basmati rice
Stuffed chicken served with beans and wilted spinach
Fillet steak and jumbo shrimps, with ravigote sauce, fresh greens

Desserts
Chocolate tart, pistachio sugar shard, raspberry coulis
Red wine Poached Pear tart topped with glazed roasted almond slivers
Vanilla Cream Brûlée served with a sugared shortbread biscuit
Almond Semifreddo
Oreo based vanilla cheese cake topped with fresh berries and a mango salsa
Pavlova served with passion fruit salsa, lemon cream and fruit crisps

BELLA VITA Standard Bar Menu

White Wine

Kim Crawford Savignon Blanc (NZ)
Charles Smith Chardonnay (Washington)
Santa Margarita Pinot Grigio (Italy)
Sparkling
Santa Margarita Prosecco (Italy)

Rose
Saint Andre Cotes de provence Magali (France)

Red Wine 
Marques de casa Concha (Chile)
Bonterra Cabernet Sauvignon (California)

Spirits
Vodka – Absolut
Tequila – Herradura reposada
Tequila (Silver) – Jose Cuervo
Gin – Beefeater
Rum (Gold) – Mount Gay
Rum (Spiced) – Captain Morgans
Rum (Dark) – Myers
Whiskey – Crown Royal

Liqueur
Baileys
Kahlua
Contreau

Beers (can only)
Heineken (lager)
Carib (local lager)

Water
Highland Spring sparkling water

Soda
Coke
Diet Coke
Spirit
Ginger beer
Ginger Ale
Ting

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.