Ed Hamilton & Co.

BELLACHA

  • Guests 10
  • Cabins 3
  • Model Sail
  • Year Built 1982

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 aft cabin with queen berth
2 identical twins wiith one fixed bunk, one fold down bunk and two single berths that can convert to a queen size berth. Total guest capacity 6-10. Guest toiletries provided.
Crew is captain and chef/deckhand with our own accommodation forward of the galley.

Sample Menu

Menu- can be personalized for each charter to suit preferences and food intolerances

Daily Breakfast: Your choice of; Tea, coffee & fresh juice. Fresh seasonal fruit. Cereals and granola. Local yoghurt. Toast, pancakes & Eggs to personal preference. Continental cheese and ham breakfast also available.

Day 1

Lunch: Red rice & quinoa salad with smoked salmon or Tofu (v)

Tea: Brownie

Nibbles: Bruschetta 

Dinner: Marinated salmon fillets with lemon couscous, green vegetables and roasted carrots

Desert: Lemon posset with almond shortbread 

Day 2

Lunch: 2 chicken fingers with Parmesan crust and Caesar salad

Tea: Cakes

Nibbles: Nachos

Dinner: Chicken fillets stuffed with sun dried tomatoes and wrapped in pancetta ham. Served with sautéed potatoes, green vegetable and roasted field mushrooms. Roasted miso marinated aubergine

Desert: Plumb and almond slice

Day 3

Lunch: Pasta puttanesca with French bean salad

Tea: Muffins

Nibbles: Blinis 

Dinner: Pan roasted white fish fillets served with broccoli and wasabi purée and sweet potato skins.

Desert: Panacotta

Day 4

Lunch: Tuna Thai fish cakes with noodle & stir fry vegetable salad

Tea: Cookies

Nibbles: Anti Pasta Plate

Dinner: BBQ Pork tenderloin marinated in mustard and brown sugar served with ratatouille, organic rice and greens, halumi and vegetable kebabs marinated with pesto

Desert: Poached nectarines

Day 5

Lunch: Mini lamb meat balls ( v: chickpea balls) with Moroccan couscous and sweet potatoes salad

Nibbles: Cheese Board

Dinner: Seafood risotto served with baked vine tomatoes & asparagus

Desert: Molten chocolate souffle

Day 6

Lunch: Wraps stuffed with avocado, baby spinach, fried halumi cheese, baby tomatoes and pumpkin seeds

Nibbles: Artichoke dip 

Dinner: Orange marinated fillet steak cooked to your liking with fresh tomato sauce on the side, rosemary roasted new potatoes, green vegetable and stuffed red peppers. V: twice cooked cheese soufflé

Desert: Ricotta cream caramel with blue berries

Day 7

Lunch: Greek salad with feta cheese and herby lemon roasted new potatoes.

Nibbles: Parmesan wafers with hummus

Dinner: BBQ lobster with garlic bread, baked potatoes and green vegetable

Day 8

Lunch: Poached chicken and couscous salad

Additional Rate Information

Summer seasons on the Med:

Low season – May 1 to 31 & October 1 to 31
2 pax – 11,500 euros
4 pax – 12,500 euros
6 pax – 13,500 euros
8-10 pax – 14,500 euros

Mid season – June 1 to 30 & September 1 to 30
2 pax – 12,500 euros
4 pax – 13,500 euros
6 pax – 14,500 euros
8-10 pax – 15,500 euros

High season – July 1 to August 31
2 pax – 13,500 euros
4 pax – 14,500 euros
6 pax – 15,500 euros
8-10 pax – 16,500 euros

Children under 10 are free.

No Delivery fees for Croatia and Montenegro for 2020.

VAT 13% for Croatia charters. No VAT if charter itinerary remains in Montenegro, and no VAT for Ionian Sea and Dodecanese islands in Greece.
Breakfast and lunch included
Dinner onboard is on a pre-booked basis, cost is 50 euros per head including local alcohol
Fuel is included and mooring for arrival and drop off is included
Local bar is included but fine wines and spirits are not.
20% APA
Noon to Noon for embarkation / disembarkation (good for flight connections) if required.
Charters for Corfu, Greece to embark / disembark in Albania, and Turkey for Dodecanese islands, to comply with Greek charter rules.

Additional Rate Information

Summer Area: Greece, Croatia

Winter Area: Greece, Croatia

Location Details: Based in Montenegro. Please inquire for itineraries in Croatia.
Bellacha is also available in Greece, Ionian Sea for Corfu.
Also inquire for South Dodecanese islands (capital island is Rhodes) and North Dodecanese islands (capital island is Amos)

Additional Rate Information

Summer seasons on the Med:

Low season – May 1 to 31 & October 1 to 31
2 pax – 11,500 euros
4 pax – 12,500 euros
6 pax – 13,500 euros
8-10 pax – 14,500 euros

Mid season – June 1 to 30 & September 1 to 30
2 pax – 12,500 euros
4 pax – 13,500 euros
6 pax – 14,500 euros
8-10 pax – 15,500 euros

High season – July 1 to August 31
2 pax – 13,500 euros
4 pax – 14,500 euros
6 pax – 15,500 euros
8-10 pax – 16,500 euros

Children under 10 are free.

No Delivery fees for Croatia and Montenegro for 2020.

VAT 13% for Croatia charters. No VAT if charter itinerary remains in Montenegro, and no VAT for Ionian Sea and Dodecanese islands in Greece.
Breakfast and lunch included
Dinner onboard is on a pre-booked basis, cost is 50 euros per head including local alcohol
Fuel is included and mooring for arrival and drop off is included
Local bar is included but fine wines and spirits are not.
20% APA
Noon to Noon for embarkation / disembarkation (good for flight connections) if required.
Charters for Corfu, Greece to embark / disembark in Albania, and Turkey for Dodecanese islands, to comply with Greek charter rules.

Location Details

Summer Area: Greece, Croatia

Winter Area: Greece, Croatia

Location Details: Based in Montenegro. Please inquire for itineraries in Croatia.
Bellacha is also available in Greece, Ionian Sea for Corfu.
Also inquire for South Dodecanese islands (capital island is Rhodes) and North Dodecanese islands (capital island is Amos)

CAPTAIN DANNY ROBINSON
Danny has always loved sailing, it’s in his blood. As a small child he was inspired by his Dad. Sailing was a passion they both shared. He recalls, “I started dinghy sailing aged eight, when Dad purchased a mirror dinghy kit that we built together. We started to race together right away.” No doubt, this close bond with his Dad led to his enjoyment in having kids on board today. He says he loves their energy. “Happy kids and happy parents.”

Danny’s nautical accomplishments began early. He was a keen racer in the Enterprise dinghy class, youth division and won many events. At 14, he became the UK Youth National Champion. He went on to enjoy a naval career in the UK Merchant Navy as a Marine Engineer. He attended Leith Nautical College, Edinburgh, Scotland and UKSA in Cowes, obtaining naval engineering and sailing qualifications, respectively.

In addition to a remarkable navy career, Danny is a professionally qualified yacht captain with a commercial endorsement and 30 years of experience. He has captained private sailing yachts, catamarans and charter yachts. He was a Flotilla Captain for eight summer seasons in Turkey and Greece. The Ionian Islands are favorite cruising grounds. He’s definitely a serious sailor, but he’s also funny, enthusiastic, energetic and fun. He is a gentle instructor for those who want to learn something new, and a delightfully entertaining host.

Danny and his wife Lisa are both highly experienced in the marine industry. From 1995-2005 they operated their own charter sailing yacht, an Irwin 52, in Turkey, Greece, Montenegro and Croatia .Since 2005, they’ve worked together as professional yacht crew for private owners in the Mediterranean and the Pacific. Today, they are thrilled to host charters aboard their beautiful, Italian-built, custom-designed, 70’ sloop, BELLACHA.

MATE/COOK LISA ROBINSON
Lisa was born in a land-locked, village in East Sussex , England, called Wadhurst. So, it was by a strange stroke of luck that she learned to sail. She recalls that when she was very young, work began to construct a reservoir by damming and then flooding a valley about 20 minutes from her home. Bewl Water was created, which is now the largest body of inland water in south east England. She says, “The new reservoir gave me the chance to learn dinghy sailing. I started sailing Optimists, then moved on to the Mirror, the Topper, the fireball ,and finally got onto windsurfing.” Thus, her lifelong passion for sailing began.

After finishing school, Lisa studied interior design at the London School of Furniture. She worked weekends in local gastro pubs, picking up cooking tips in the kitchens and serving tables. After receiving her diploma, she went to work for Neilson Holidays. She says, “Working for Neilson gave me a great base in the hospitality industry. I gained my dinghy and windsurf instructor certification and a lot of experience teaching sailing. Also, for two winter seasons, I was both managing and cooking in ski chalets in Italy and Austria.”

“My inspiration and passion are for Mediterranean cuisine using fresh, local, and when available, organic produce. My cooking style reflects my extensive experience cooking in Turkey, Greece, Croatia, Italy and Spain. My guests’ favorites are fresh lobster & seafood pasta. My personal favorite foods are fresh juices and whole foods.”

While Lisa specializes in Mediterranean cuisine, she also excels in preparing restricted menus including Kosher, allergy-free, vegetarian, vegan and gluten free meals. Lisa values an active lifestyle and a healthy diet. She believes in the health properties of individual foods and vegetables including ‘super foods. Her goal is to delight guests aboard BELLACHA with cuisine that not only tastes amazing, it makes them feel amazing as well.

Title Name Nation Born Languages
Captain Danny Robinson British 1958 English, French, basic Turkish
Crew Lisa Robinson British

Chef

Lisa Robinson

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 2
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 70
Pax 10
Cabins 3
Refit 2018
Year Built 1982
Cruise Speed 8kn
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13.45 ft. Rib
Dinghy Hp 50 HP Tohatsu
Stand Up Paddle 2
Gear Snorkel 8
Wake Board 1
Other Toys Note on versatile accommodations - Total guest capacity 6-10:
-1 aft cabin with queen size berth
-2 identical twins with one fixed bunk, one fold down bunk and two single berths that can convert to a queen size berth.

1 aft cabin with queen berth
2 identical twins wiith one fixed bunk, one fold down bunk and two single berths that can convert to a queen size berth. Total guest capacity 6-10. Guest toiletries provided.
Crew is captain and chef/deckhand with our own accommodation forward of the galley.

Menu- can be personalized for each charter to suit preferences and food intolerances

Daily Breakfast: Your choice of; Tea, coffee & fresh juice. Fresh seasonal fruit. Cereals and granola. Local yoghurt. Toast, pancakes & Eggs to personal preference. Continental cheese and ham breakfast also available.

Day 1

Lunch: Red rice & quinoa salad with smoked salmon or Tofu (v)

Tea: Brownie

Nibbles: Bruschetta 

Dinner: Marinated salmon fillets with lemon couscous, green vegetables and roasted carrots

Desert: Lemon posset with almond shortbread 

Day 2

Lunch: 2 chicken fingers with Parmesan crust and Caesar salad

Tea: Cakes

Nibbles: Nachos

Dinner: Chicken fillets stuffed with sun dried tomatoes and wrapped in pancetta ham. Served with sautéed potatoes, green vegetable and roasted field mushrooms. Roasted miso marinated aubergine

Desert: Plumb and almond slice

Day 3

Lunch: Pasta puttanesca with French bean salad

Tea: Muffins

Nibbles: Blinis 

Dinner: Pan roasted white fish fillets served with broccoli and wasabi purée and sweet potato skins.

Desert: Panacotta

Day 4

Lunch: Tuna Thai fish cakes with noodle & stir fry vegetable salad

Tea: Cookies

Nibbles: Anti Pasta Plate

Dinner: BBQ Pork tenderloin marinated in mustard and brown sugar served with ratatouille, organic rice and greens, halumi and vegetable kebabs marinated with pesto

Desert: Poached nectarines

Day 5

Lunch: Mini lamb meat balls ( v: chickpea balls) with Moroccan couscous and sweet potatoes salad

Nibbles: Cheese Board

Dinner: Seafood risotto served with baked vine tomatoes & asparagus

Desert: Molten chocolate souffle

Day 6

Lunch: Wraps stuffed with avocado, baby spinach, fried halumi cheese, baby tomatoes and pumpkin seeds

Nibbles: Artichoke dip 

Dinner: Orange marinated fillet steak cooked to your liking with fresh tomato sauce on the side, rosemary roasted new potatoes, green vegetable and stuffed red peppers. V: twice cooked cheese soufflé

Desert: Ricotta cream caramel with blue berries

Day 7

Lunch: Greek salad with feta cheese and herby lemon roasted new potatoes.

Nibbles: Parmesan wafers with hummus

Dinner: BBQ lobster with garlic bread, baked potatoes and green vegetable

Day 8

Lunch: Poached chicken and couscous salad

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.