- Guests 10
- Cabins 5
- Model Cat
- Year Built 2018
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests||9 Guests||10 Guests|
|Winter 2021 to 2022||Inclusive||$35,940||$36,870||$37,375||$37,870||$38,435||$38,985||$39,485||$40,480||$41,480|
Additional Rate Information
MINIMUM NIGHTS: 6 – 48hr turn (firm)
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.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
BVI PORT FEE: Add $400 each end for BVI pickup or drop-off.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$35,950 3/$36,420 4/$36,775 5/$37,120 6/$37,535 7/$37,935 8/$38,285 9/$39,130 10/$39,980
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$36,100 3/$36,645 4/$37,075 5/$37,495 6/$37,985 7/$38,460 8/$38,885 9/$39,805 10/$40,730
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $450 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $47,700, charter must end on 12/26/21 or earlier
NEW YEARS: 1-10 guests @ $50,715, charter may not start prior to 12/27/21
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Location Details: Virgin Islands Only.
BVI ports $400 fee each end.
– Captain Justin –
Justin has worked hard to build a life that he doesn’t need a vacation from. He grew up sailing on lakes in Oklahoma but quickly took his love for the wind to the sea. He has called Hawaii home for 15 years, sharing his passion for the ocean’s inhabitants with people from all over the world. Justin strongly believes that you protect what you love and the best way for people to take care of the ocean is to experience it firsthand. In between charters Justin can be found on a variety of vessels from the helm of Sea Shepherd’s conservation fleet to the tiller of a wooden tall ship. Justin’s love of sailing started with dinghies as a boy and he loves to volunteer as a youth sailing instructor whenever he can. Justin is excited to take you on the adventure of a lifetime.
– Chef Karson –
Karson has enjoyed working in the galley for over ten years. She has cooked on a number of vessels including; tall ships, blue water cruising yachts, super yachts, race boats, science research vessels and charter catamarans. She is passionate about cooking and loves to make delicious and creative meals.
Karson has spent the last four years living on the Big Island of the Hawaiian Islands. Having traveled most of her adult life, she has picked up flavors and tastes of the globe. She enjoys most to make food with fresh and healthy ingredients. Her food takes inspiration from coastal towns of the Mediterranean Sea, zesty and fresh tastes of Thailand and Vietnam and fun fresh heat from Mexico and the Pan Latin region. She is a huge seafood fan and loves the access to fruit de mer the Caribbean offers.
Karson is well versed in dietary restrictions such as vegan, vegetarian, gluten free, paleo, keto, low carb, and can provide an array of substitutions to suit your needs. She strives to make your experience onboard full of fun, exquisite food and memorable times.
– Stewardess Liz –
Elizabeth is a creative and hard-working person who has always been great with people. We could describe her as someone who actively wants to help people enjoy their experiences wherever they may be. Onboard her job is to maintain a perfectly clean boat, be sure that the glasses are always full, and help Karson excel in the kitchen.
After 7 years of deep dedication for her family, her son Cade and her husband Cole agreed that mom deserved an opportunity to grow and gain new skills on board Blue Pepper doing this wonderful work making beautiful memories in people’s lives! Lizzy’s husband will take care of their house and their son, and Lizzy will go to work hard on Blue Pepper making sure that even the smallest details will be perfect during your stay. She worked as a housekeeper, sales representative, and a Primrose early education teacher. All this work experience came to complete the Blue Pepper team. Lizzy is an obsessive and organized person with professional and personal experience with kids and infinite patience with people. Nothing left to say but that the vibrant energy and lovely way that she does everything will make you feel special and relaxed, as a dream vacation should be!
|Captain||Justin Montgomery Summers||USA||1983||English|
Capt. & Chef
Dress-up night aboard!
5 spacious and well appointed staterooms each with en-suite dry bathrooms and separate stall showers. Toilets are all electric and have single press flush cycle. Headroom in cabins and saloon is just over 6’ 8”, toilet is 6’ 7” and shower stall is 6’ 11”. Cockpit has 6’ 11” of headroom. Yacht has quiet central A/C for guest comfort and each stateroom has individual A/C controls. Fly-bridge has full bimini over upper lounge area for shade.
All cabins are standard size queen.
Fresh fruit and smoothies when available
Pastry, eggs any way, bacon, cereal
Tea, coffee, juice
Breakfast item of the day (included below)
Served family style
Plated three course meal
Stuffed French Texas toast with guava and cream
Burger bar with homemade sweet potato fries and truffle ketchup, coleslaw, potato salad
Citrus and wine poached Lobster tail with crispy roasted potatoes and zucchini
Eggs Benedict/Florentine with home fries
Grilled Chicken Caesar salad, flank steak on grill with chimichurri, grilled garlic bread, veggie medley
Conch fritters with garlic aioli
Tenderloin with butternut squash risotto and spinach
Berry panna cotta
Prosciutto wrapped Scallops with parsnip purée, Beet, feta and avocado salad with raspberry vinaigrette, grilled asparagus and greens with quinoa, roasted root vegetables with Tarragon Miso dressing
Pea and mint soup
French Cut lamb lollipops with Moroccan cous cous and sautéed carrots
Key lime pie
Avocado toast on homemade bread with poached egg
Taco bar with fish tacos and mango salsa, Birria style beef tacos, consommé, radish and pickled onion, guacamole, homemade tortilla chips, black bean and corn salad
Macadamia nut crusted Mahi-mahi with coconut rice and bok choy
Banana Fosters with Rum cake
Homemade cinnamon rolls
Whole grilled snapper, Curry and roti, rice and beans, jerk chicken and fried plantains
Sesame Seared Tuna with Brussel Sprouts and wild rice
Lemon meringue tart
Spicy sausage, spinach and potato Frittata
Shrimp and citrus Frisée salad, crab cakes with roasted pepper purée, veggie medley
Mini Pho bowl
Duck breast with hoisin sauce, broccoli
Crepes with choice of filling. Lemon, Nutella, strawberries, ham and cheese
Chicken satay skewers, peanut sauce, pad Thai, summer rolls, Asian slaw
Burrata Caprese Salad
Grilled Salmon with lemon caper dill sauce
Fingerling potatoes and romanesco (or cauliflower)
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.