Ed Hamilton & Co.

BLUEWINDS

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

BlueWinds features 4 guest suites, 3 with queen berths, 1 with twin bunks, all with full A/C and ensuite toilet and shower. Twin cabin has a wet head.

Crew will take port aft queen cabin

The crew will move to the bunk cabin for an additional $2,000 non-commissionable fee

Sample Menu

Chef Megan’s Sample Menu

Breakfast

Classic Eggs Benedict. Poached eggs onto toasted English muffins with a smooth hollandaise sauce served with basil pesto cherry tomatoes.

Blueberry Crepe Torte served with freshly whipped cream.

Adventurous Quiche. Any choice of roasted beet and caviar quiche OR Pepperdew and three cheese quiche OR Paprika spinach and feta quiche. The possibilities are endless! Served with crispy honey glazed bacon

Toasted Bagel spread with bloody marry deviled eggs and a charcuterie board

Freshly baked cinnamon rolls

English breakfast with fried eggs, sausages, bacon, roasted red tomatoes, fried mushrooms and hash browns

American pancakes and pineapple syrup and crispy bacon

Lunch

Black garlic coated brie and cranberry grilled chicken salad served on a bed of grilled green beans with a freshly baked garden focaccia

Seared tuna poke bowl. A perfect bowl of sesame seared tuna, avocado, freshly shaved carrots, cucumber, pickled ginger, butter edamame beans, spring onions and orange teriyaki quinoa

Pulled pork toasted taco bowls with a pepper pineapple salsa

Sweet and spicy Peach pork chops served with a goats cheese salad

Creamy mahi and mushroom phylo pie with a zesty cucumber and parsnip salad

Garlic grilled shrimp with a basil and avocado pesto pasta served with a rustic Italian ciabatta bread

 Lunch Dessert

Zesty Tart au citron (a delightful lemon and lime cream tart with a vanilla butter crumb layer)

Forrero rocher chocolate and raspberry froyos served with fresh strawberries

Pavlova Pudding with toasted Swiss meringue a mixed berry syrup and freshly whipped cream

Fresh watermelon and mint granita

Mango and coconut truffle balls

Snack

Beef and horseradish crostini

Red onion tartlets glazed with a basil balsamic reduction

Arancini risotto balls with a spicy mayo

Sweet and sour roasted strawberries and whipped feta brochettes

Freshly baked mozzarella and spinach samosas

Maryland Crab cakes with a home made tartar dip

Lavender Honey Possets

Dinner

Course 1

Creamy Vadouvan carrot puree with seared sesame scallops and wild greens

Grilled halloumi and butternut salad with a tumeric tahini dressing

Butter garlic grilled Lobster served with a lemon beurre blanc sauce and grilled eggplant

Roasted red pepper and cauliflower soup with a sweet balsamic reduction and coconut cream

Grilled calamari salad with pickled red onions and sprouted beans

Course 2

Sous vide pork tenderloin with a light truffle cauliflower puree, red caramelized balsamic onions and pickled radish

Potato and leek truffle soup with freshly shaved Parmesan cheese

Fillet Mignon served with a creamy zucchini sauce and hassle back potatoes dressed with a port glaze and grilled asparagus

Smoked salmon, fennel and clementine (or any citrus fruit) salad with a zesty teriyaki dressin.

Salty dog Sorbet palate cleanser

Course 3

Home turned creamy pistachio ice cream

Lemon almond encrusted snapper with a taragon brown butter sauce served with a steamed broccoli and almond salad

Champagne and granadilla granita

Lobster Thermidor with chive and feta quinoa salad

Lamb rack with mint verde, garlic potato puree and honey roasted butternut

Course 4

Double dark chocolate gouache tart on vanilla almond crumb with espresso cream and fresh blue berries

Stone fruit crumble and ice cream

Lemon blueberry soufflé

Toasted pistachio and raspberry chocolate fudge

Cheese cake tiramisu with a coffee syrup

Additional Rate Information

*6 Night Minimum*
Boat Requires 48hr Turns

HOLIDAYS:

2022
Christmas Flat Rate $38,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $38,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

The crew will move to the bunk cabin for an additional $2,000 non-commissionable fee

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
Summer 2023 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
Winter 2023 to 2024 Inclusive $33,000 $33,500 $34,000 $34,500 $35,000 $35,500 $36,000

Additional Rate Information

*6 Night Minimum*
Boat Requires 48hr Turns

HOLIDAYS:

2022
Christmas Flat Rate $38,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $38,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

The crew will move to the bunk cabin for an additional $2,000 non-commissionable fee

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Bluewinds Crewed Lagoon 560 Charters Captain and Chef

Captain Josh De La Rey

Qualifications:
-RYA Yacht Master Ocean
-ENG 1
-STCW
-SAS Yacht Master Offshore
-RYA Powerboat Level 2
-PADI Dive Master

Chef Megan Beangstrom

Qualifications:
-National Small Vessel Certificate of Competence
-STCW
-Food Safety Level 2

Josh and Bean are an experienced crew with a passion for the industry and the ocean. As a couple they have charted for 3 seasons in Florida, The Bahamas and The British Virgin Isles where they thrived diving with sharks, scouting out pink iguanas and finding the best spots on the islands. Josh has been sailing the seas for 7 years and is an experienced dive master. He has chartered in the Med, the Seychelles and the Caribbean. He has also worked as a dive master in Malaysia where he gained experience in effortlessly leading large dive groups and found joy in showing people what the deep ocean has to offer. He has a passion for the sea, the creatures living there and the adventures we can have in it. He has a love for surfing and wishes to become a kite boarding instructor in the future. Bean has always found great joy in working with people and providing experiences that will last a life time. She worked as a qualified teacher for 5 years before finding her passion for the culinary arts. She is a creative soul who has a keen eye for beautiful foods and luxury interior up-keeping. She has a ready smile and a warm heart and loves connecting with people from all walks of life. Together, Josh and Bean strive to provide the best sailing experience for each individual group who joins their vessel as they adapt and create a holiday perfectly suited to the unique desires of each person.

Title Name Nation Born Languages
Captain Josh De La Rey South African 1993 English
Crew Megan Beangstrom South African

Captain

Josh De La Rey

Chef/First Mate

Megan Beangstrom

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 17.5 Kw
Water Maker Yes 75 gal
Ice Maker Yes

General

Length 56 ft
Pax 8
Cabins 4
Year Built 2014
Cruise Speed 8
Guest Smoke Transoms only pls
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 15 ft
Dinghy Hp 50
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Gear Snorkel 12
Tube Yes
Wake Board Yes
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Online course required before charter commences.

Other Specs

size Feet 56.00 Ft
Beam 31
Draft 5
Queen 4
Twin Cabins 1
Pref Pickup Red Hook, St. Thomas
Other Pickup Inquire
Turn Around 48
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 15
Inverter 5000 W
Voltages 110v & 220v
Water Capacity 260 gals
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Fish Permit Fishing USVI only
Dinghy Sailing No
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
Resort Course 150
License Info Master
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 8
Num Divers 8
Num Dives 3
Other Entertain Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
Showers 4
Tp In Heads Yes
Ac Night Yes
Other Toys 2 Stand-Up Paddle boards
Complementary USVI and BVI map to track your charter

BlueWinds features 4 guest suites, 3 with queen berths, 1 with twin bunks, all with full A/C and ensuite toilet and shower. Twin cabin has a wet head.

Crew will take port aft queen cabin

The crew will move to the bunk cabin for an additional $2,000 non-commissionable fee

Chef Megan’s Sample Menu

Breakfast

Classic Eggs Benedict. Poached eggs onto toasted English muffins with a smooth hollandaise sauce served with basil pesto cherry tomatoes.

Blueberry Crepe Torte served with freshly whipped cream.

Adventurous Quiche. Any choice of roasted beet and caviar quiche OR Pepperdew and three cheese quiche OR Paprika spinach and feta quiche. The possibilities are endless! Served with crispy honey glazed bacon

Toasted Bagel spread with bloody marry deviled eggs and a charcuterie board

Freshly baked cinnamon rolls

English breakfast with fried eggs, sausages, bacon, roasted red tomatoes, fried mushrooms and hash browns

American pancakes and pineapple syrup and crispy bacon

Lunch

Black garlic coated brie and cranberry grilled chicken salad served on a bed of grilled green beans with a freshly baked garden focaccia

Seared tuna poke bowl. A perfect bowl of sesame seared tuna, avocado, freshly shaved carrots, cucumber, pickled ginger, butter edamame beans, spring onions and orange teriyaki quinoa

Pulled pork toasted taco bowls with a pepper pineapple salsa

Sweet and spicy Peach pork chops served with a goats cheese salad

Creamy mahi and mushroom phylo pie with a zesty cucumber and parsnip salad

Garlic grilled shrimp with a basil and avocado pesto pasta served with a rustic Italian ciabatta bread

 Lunch Dessert

Zesty Tart au citron (a delightful lemon and lime cream tart with a vanilla butter crumb layer)

Forrero rocher chocolate and raspberry froyos served with fresh strawberries

Pavlova Pudding with toasted Swiss meringue a mixed berry syrup and freshly whipped cream

Fresh watermelon and mint granita

Mango and coconut truffle balls

Snack

Beef and horseradish crostini

Red onion tartlets glazed with a basil balsamic reduction

Arancini risotto balls with a spicy mayo

Sweet and sour roasted strawberries and whipped feta brochettes

Freshly baked mozzarella and spinach samosas

Maryland Crab cakes with a home made tartar dip

Lavender Honey Possets

Dinner

Course 1

Creamy Vadouvan carrot puree with seared sesame scallops and wild greens

Grilled halloumi and butternut salad with a tumeric tahini dressing

Butter garlic grilled Lobster served with a lemon beurre blanc sauce and grilled eggplant

Roasted red pepper and cauliflower soup with a sweet balsamic reduction and coconut cream

Grilled calamari salad with pickled red onions and sprouted beans

Course 2

Sous vide pork tenderloin with a light truffle cauliflower puree, red caramelized balsamic onions and pickled radish

Potato and leek truffle soup with freshly shaved Parmesan cheese

Fillet Mignon served with a creamy zucchini sauce and hassle back potatoes dressed with a port glaze and grilled asparagus

Smoked salmon, fennel and clementine (or any citrus fruit) salad with a zesty teriyaki dressin.

Salty dog Sorbet palate cleanser

Course 3

Home turned creamy pistachio ice cream

Lemon almond encrusted snapper with a taragon brown butter sauce served with a steamed broccoli and almond salad

Champagne and granadilla granita

Lobster Thermidor with chive and feta quinoa salad

Lamb rack with mint verde, garlic potato puree and honey roasted butternut

Course 4

Double dark chocolate gouache tart on vanilla almond crumb with espresso cream and fresh blue berries

Stone fruit crumble and ice cream

Lemon blueberry soufflé

Toasted pistachio and raspberry chocolate fudge

Cheese cake tiramisu with a coffee syrup

Request Info

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.