Ed Hamilton & Co.

BELLE VIE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

 

Sample Menu

B’s Delicious Dishes – Sample Menu

Breakfast:

For the Table: – Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.

  • Eggs Benedict with Black Forest ham or crispy bacon or wilted spinach on an English muffin or black mushroom (V/GF)
  • Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
  • Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
  • Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
  • Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
  • Shaved smoked salmon with lemony cream cheese and dill on a bagel
  • Halloumi cheese fingers with roasted baby tomatoes and basil pesto (V)
  • Soft scrambled eggs with zingy green cilantro chutney on a crunchy Indian crisp (V)
  • Avocado on toast with crispy bacon or crunchy seed topping (V)
  • Caramelised French toast with banana, honey and cinnamon
  • Bake of the morning eg date & banana / bran & raisin / carrot & pineapple muffins / croissants / pastry

Lunch:

  • Black and white sesame crusted seared tuna with hot and spicy Asian vermicelli salad
  • Pan-fried ‘fish of the day’ with spiced turmeric Zanzibar potatoes and crispy garden salad
  • Juicy chicken skewers with herby tabbouleh and yoghurt cucumber tzatziki ( substitute halloumi for Vegetarian)
  • Sizzling garlic prawns with avocado salsa and fresh bread to mop up the garlic butter
  • Juicy Cheeseburger with BBQ sauce and salty oven baked potato wedges
  • Fresh fish fillet on smashed potatoes with herby green salsa verde sauce
  • Whole Spiced BBQ Fish with savoury nutty rice and green beans
  • Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
  • Grilled steak taco with red onion, avocado salsa, lime and crumbly white cheese
  • Steamy White Wine Mussel Pot with and hot garlic bread
  • Asparagus crepes with a creamy cheese sauce (V)

Happy Hour Appetisers: 

  • Yacht cured fish gravlax with toasted rye bread, Dijon crème fraiche and pickles
  • Charcuterie platter of cured meats, lavash cracker bread, assorted cheese, salty nuts,
  • seasonal fruits and pickles
  • Sweet and spicy fried chicken wings
  • Catch of the day Ceviche with tortilla chips
  • Vietnamese colourful crystal spring rolls with dipping sauce
  • Tomato, basil and haloumi skewers
  • Sticky pork riblets
  • Mediterranean Mezze of flat bread, vegetables, and dips
  • Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
  • Hummus loaded with pine nuts, olives, parsley, and olive oil with focaccia
  • Baked brie topped with mixed nuts and honey

Dinner: 

  • Crispy topped fish with olives, tomato and crunchy capers on zucchini noodles
  • Beef steak with cauliflower puree, sauteed mushrooms and spinach
  • Chicken roulade stuffed with mozzarella, basil and sundried tomatoes on roasted pumpkin squash and parmesan green beans.
  • Creamy chicken korma curry with basmati rice, sambals and crunchy pappadums
  • Blackened Cajun Mahi-Mahi on smashed garlic potatoes with roasted corn salsa
  • Seafood spaghetti Marinara or spicy Tomato Arrabbiata(V)
  • Herbed pork fillet with cheesy potatoes dauphinoise and charred lemon broccoli
  • Peppercorn crusted beef tenderloin mustard mashed potato and seasonal greens
  • Mongolian beef stir fry with fragrant steamed white rice and fresh cucumber salad
  • Persian spiced lamb chops with chilli and herb drizzle and Turkish white bean salad
  • Stuffed butternut squash with feta and pesto (V)
  • Spaghetti Limone with grilled asparagus (V)

Dessert:

  • Zesty lemon meringue roulade with whipped cream
  • Spiced poached pears with amaretti biscuits and vanilla bean ice cream
  • Espresso tiramisu with a touch of Kahlua
  • Coconut panna cotta with toasted coconut and mango mint salsa
  • Chilled stem ginger Cheesecake with ginger syrup drizzle
  • Pavlova pillows with whipped cream and seasonal fruits
  • Grilled pineapple with buttery rum sauce and ice cream
  • Double chocolate tart with fresh orange segments
  • Cream puffs with hot chocolate sauce
  • South African Tipsy Tart with vanilla ice cream

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/27/20

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Summer 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Winter 2022 to 2023 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/27/20

 

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Rob and Belinda have been a couple for thirty years and have spent a large part of that time working together as a team.

They have a passion for world travel and adventure, and have the unforgettable stories to accompany their many unique life experiences. They both share a love of food and entertaining and will happily go the extra mile to accommodate guests.

Together, Rob and Belinda have vast experience on the ocean, their “happy place” as Rob refers to it. They spent four years cruising the world on their own catamaran with their two children and are anxiously awaiting their return to the sea where they can again set sail on Belle Vie.

CAPTAIN
Rob Bentley

Born in South Africa and growing up on the East coast of Kwa Zulu Natal, Rob has been a “water boy” his whole life. He is an accomplished sailor with over 30,000 sea miles under his belt on a range of vessels. This was achieved through skippering yachts and cruising along the African coast. Together with his family, he also spent four years cruising the East Coast of Africa, Indian Ocean, SE Asia, Indonesia, and Australia.

Rob has a passion for the ocean, and loves water sports. He is a qualified life saver, advanced diver and fisherman with a particular passion for salt water fly-fishing. He loves to go out and hopefully return with something delicious to toss on the BBQ. Mountaineering is Rob’s other passion and he has hours of adventures on mountains spanning the globe.

When Rob is not out skippering and entertaining, you will see him working in the galley with Belinda. Cocktails and the BBQ are part of Rob’s regime, and he knows the perfect story to tell while you enjoy them!

CHEF
Belinda Bentley

Born and raised outside of Durban, South Africa Belinda has spent her life close to the sea, camping, swimming, scuba diving and fishing as well as hiking and climbing the inland Drakensberg mountains. She is a ‘people’s person’ and in addition to her culinary training, is also trained as a professional nurse, specializing in maternity.

Belinda is a passionate cook who has been influenced by travel and time spent in many different countries. She is particularly fond of Asian cuisine, Thailand, Malaysia, and Vietnam, but also enjoys the Indian and Mediterranean influences. She loves to cook the ‘catch of the day’ as provided by Rob and pair it with local, fresh, seasonal ingredients. She enjoys bright and bold flavors, especially citrus notes which do well to compliment the Caribbean climate.

Waking up to fresh morning coffee and watching the sun set with drinks and appetizers are the absolute essence of life aboard and she can’t wait to welcome you!

Title Name Nation Born Languages
Captain Rob Bentley South African 1963 English
Crew Belinda Bentley South African

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 49
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8 Knots
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 12 Ft
Dinghy Hp 40 HP
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes

Other Specs

Type Cat
size Feet 49.00 Ft
Beam 26
Draft 4.43
Queen 4
Jacuzzi No
Pref Pickup West End, BVI
Other Pickup BVI only at this time
Turn Around 48
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock Yes
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch Lots
Engines 2x57HP Yanmar13Kw Onan Generator
Inverter Yes
Voltages 120V
Water Capacity 264 Gal
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Fish Permit Inquire
Swim Platform Scoop steps
Boarding Ladder S/S ladder of scoop steps
Dinghy Sailing No
Num Fish Rods N/A
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reef safe/eco-friendly sunscreens, toiletries and cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Wash Basins 4
Tp In Heads Yes
Ac Night Yes
Deep Sea Fish No
Other Toys 10 ft. floating dock
Underwater lights
Subwing
Floats / Noodles
Hookah Diving System

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

 

B’s Delicious Dishes – Sample Menu

Breakfast:

For the Table: – Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.

  • Eggs Benedict with Black Forest ham or crispy bacon or wilted spinach on an English muffin or black mushroom (V/GF)
  • Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
  • Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
  • Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
  • Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
  • Shaved smoked salmon with lemony cream cheese and dill on a bagel
  • Halloumi cheese fingers with roasted baby tomatoes and basil pesto (V)
  • Soft scrambled eggs with zingy green cilantro chutney on a crunchy Indian crisp (V)
  • Avocado on toast with crispy bacon or crunchy seed topping (V)
  • Caramelised French toast with banana, honey and cinnamon
  • Bake of the morning eg date & banana / bran & raisin / carrot & pineapple muffins / croissants / pastry

Lunch:

  • Black and white sesame crusted seared tuna with hot and spicy Asian vermicelli salad
  • Pan-fried ‘fish of the day’ with spiced turmeric Zanzibar potatoes and crispy garden salad
  • Juicy chicken skewers with herby tabbouleh and yoghurt cucumber tzatziki ( substitute halloumi for Vegetarian)
  • Sizzling garlic prawns with avocado salsa and fresh bread to mop up the garlic butter
  • Juicy Cheeseburger with BBQ sauce and salty oven baked potato wedges
  • Fresh fish fillet on smashed potatoes with herby green salsa verde sauce
  • Whole Spiced BBQ Fish with savoury nutty rice and green beans
  • Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
  • Grilled steak taco with red onion, avocado salsa, lime and crumbly white cheese
  • Steamy White Wine Mussel Pot with and hot garlic bread
  • Asparagus crepes with a creamy cheese sauce (V)

Happy Hour Appetisers: 

  • Yacht cured fish gravlax with toasted rye bread, Dijon crème fraiche and pickles
  • Charcuterie platter of cured meats, lavash cracker bread, assorted cheese, salty nuts,
  • seasonal fruits and pickles
  • Sweet and spicy fried chicken wings
  • Catch of the day Ceviche with tortilla chips
  • Vietnamese colourful crystal spring rolls with dipping sauce
  • Tomato, basil and haloumi skewers
  • Sticky pork riblets
  • Mediterranean Mezze of flat bread, vegetables, and dips
  • Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
  • Hummus loaded with pine nuts, olives, parsley, and olive oil with focaccia
  • Baked brie topped with mixed nuts and honey

Dinner: 

  • Crispy topped fish with olives, tomato and crunchy capers on zucchini noodles
  • Beef steak with cauliflower puree, sauteed mushrooms and spinach
  • Chicken roulade stuffed with mozzarella, basil and sundried tomatoes on roasted pumpkin squash and parmesan green beans.
  • Creamy chicken korma curry with basmati rice, sambals and crunchy pappadums
  • Blackened Cajun Mahi-Mahi on smashed garlic potatoes with roasted corn salsa
  • Seafood spaghetti Marinara or spicy Tomato Arrabbiata(V)
  • Herbed pork fillet with cheesy potatoes dauphinoise and charred lemon broccoli
  • Peppercorn crusted beef tenderloin mustard mashed potato and seasonal greens
  • Mongolian beef stir fry with fragrant steamed white rice and fresh cucumber salad
  • Persian spiced lamb chops with chilli and herb drizzle and Turkish white bean salad
  • Stuffed butternut squash with feta and pesto (V)
  • Spaghetti Limone with grilled asparagus (V)

Dessert:

  • Zesty lemon meringue roulade with whipped cream
  • Spiced poached pears with amaretti biscuits and vanilla bean ice cream
  • Espresso tiramisu with a touch of Kahlua
  • Coconut panna cotta with toasted coconut and mango mint salsa
  • Chilled stem ginger Cheesecake with ginger syrup drizzle
  • Pavlova pillows with whipped cream and seasonal fruits
  • Grilled pineapple with buttery rum sauce and ice cream
  • Double chocolate tart with fresh orange segments
  • Cream puffs with hot chocolate sauce
  • South African Tipsy Tart with vanilla ice 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.