Ed Hamilton & Co.

CAP II

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 1992

Rates Per Week

Crew Profiles

Specifications

Accommodations

CAP II can accommodate 6 guests in three spacious double cabins (two forward and one midship) each with ensuite heads and cupboard space. The two forward cabins can be converted into a large primary suite due removable dividing wall that can form one large cabin.

Air conditioning throughout.
Berth sizes:
Midships cabin: 78″ x 52″;
Two forward cabins: 51″ wide at head tapering to 39″wide at the foot. Length 79″.

Sample Menu

Weekly Menu
Day 1

Breakfast

Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice

Lunch

Appetizer
Fried Calamari – Clams Saute’ avec croutons
Main Course
Catch of the Day ”Aqua Pazza” with Wild Rice & Steamed Veggies
Dessert
Passion Fruit Mousse

Dinner

Appetizer
Filet Mignon Carpaccio with Rosemary Focaccia
Main Course
Asparagus Risotto
Dessert
Ice Cream And Pears sauted in Red Wine

Day 2

Breakfast

Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice

Lunch

Appetizer
Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots & zucchini)
Main Course
Chicken Fazoletti in a Fine Lemon & white wine reduction with capers
Dessert
Key Lime Pie

Dinner

Appetizer
Eindive ‘Rafts’ topped with ‘chef cheese mix’ & sundried tomatoes slices
Main Course
Herb Crusted Lamb Rack With baby potatoes & vegetable Kebab
Dessert
Peach Tiramisu au Champagne

Day 3

Breakfast

Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice

Lunch

Appetizer
Chef Salmon Salad
Main Course
Vegetable Cous Cous
Dessert
‘Pocupine’ Pears

Dinner

Appetizer
Portobello carpaccio – Eggplants carpaccio – roasted bell pepper with feta cubes
Main Course
Tiger Shrimp & Stuffed Calamari on the Grill
Dessert
Orange Flavoured Flan Caramel

Day 4

Breakfast

Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice

Lunch

Appetizer
Tuna Tartare Mediterranean Style
Main Course
‘boat- made’ Tagliolini alle vongole & pomodorini
Dessert
Fruit Carpaccio With Ice Cream

Dinner
Appetizer
Bufala Caprese Salad
Main Course
Veal ‘Saltimbocca Roman Style’ with Artichoke Risotto
Dessert
Center Shock Chocolate Cake

Day 5

Breakfast

Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes

Lunch

Appetizer
Crudite’ served with italian ‘pinzimonio’ dipping & fresh made Guacamole
Main Course
Chef ‘Ravioli Clams Surprise!’
Dessert
Fresh Sorbet

Dinner

Appetizer
Marinated crudities Of Fish
Main Course
Red Snapper ‘al Cartoccio'(in foil-paper) with sauted vegetable juliene & roasted baby potetoes
Dessert
Creme Brulee

Day 6


Breakfast

Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice

Lunch

Appetizer

Cold Lentils Velute’
Main Course
Shrimps in cognac & Safran reduction on a ring of basmati rice
Dessert
Pineapple Cream Caramel

Dinner

Appetizer
Mushroom & Arucula salad
Main Course
Home Made Ravioli Filled with Ricotta & Roasted Walnuts
Dessert
Swiss Carrot Cake

Day 7


Breakfast

Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice

Lunch

Appetizer
Gazpacho
Main Course
Fresh Lobster with Portobello Mushroom Carpaccio
Dessert
Panna Cotta with Fruit Coulis

Dinner
Appetizer
Steamed Asparagus with Parmesan & White Truffle oil
Main Course
Roasted pork tenderloin with vegetables in milk reduction
Dessert
Strawberry Mousse

*This is a sample menu of Diego, a freelance Chef who often cooks on charter with Cap II. According to guest preferences and availability of the products, he likes to create different menus “tailor made” for each client or circumstance, and he tries as much as possible to use fresh local products and/or organic food.

 

 

 

 

Additional Rate Information

Christmas week: $24,750
New Years week: $25,875

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Delivery fees – return trips:
SXM to Antigua – $1,000
SXM to BVI – $1,500
SXM to Grenada – $2,500
Please inquire for delivery fees to other islands

Additional Rate Information

Summer Area: USA – Florida

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

Location Details: Cap 2 can charter in the USVI.
Cap 2 is not available for charter in St Vincent and the Grenadines waters.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 All Inclusive $18,500 $19,500 $20,500 $21,500 $22,500
Summer 2022 All Inclusive $18,500 $19,500 $20,500 $21,500 $22,500
Winter 2022 to 2023 All Inclusive $18,500 $19,500 $20,500 $21,500 $22,500

Additional Rate Information

Christmas week: $24,750
New Years week: $25,875

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Delivery fees – return trips:
SXM to Antigua – $1,000
SXM to BVI – $1,500
SXM to Grenada – $2,500
Please inquire for delivery fees to other islands

Location Details

Summer Area: USA – Florida

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

Location Details: Cap 2 can charter in the USVI.
Cap 2 is not available for charter in St Vincent and the Grenadines waters.

CAPTAIN KEITH CHIPPING

It took Keith working as a school teacher to learn the lesson that the call of the sea had a far greater appeal than the call of the classroom. Having a long standing interest in history and current affairs had led Keith into academic study that culminated in teacher training and work in English high schools trying to impart this passion on our future generations.

Then sailing was discovered, along with the realization that his own passion for teaching was not as powerful as his passion for sailing. It was sailing in its purist form that led to this conversion – that is, dinghy sailing. Instead of extolling the virtues of political participation Keith found himself, instead, describing the combination of art, science and physical endeavor which is needed to make a machine move through the water to the point where it only seemed sensible that he leave behind an established profession and move into the little known world of ‘professional yachting’.

Keith added to his Dinghy Instructor qualifications with a Yacht Master ticket and has since worked on a range of boats from racing yachts to even a motorboat, when needs called. He worked a complete season as a flotilla skipper in Greece and then went on to work as a delivery skipper taking newly built yachts from France to Greece and Turkey. A transatlantic crossing on a 36’ catamaran brought him to America and then the Caribbean.

Keith joined CAP II after working on a well-known race boat that spends part of the year in the Caribbean. It was during this period that he met Dina, whose calm demeanor wasn’t even rattled cooking for, and sharing a boat with, 18 sweaty ocean racers for a week. This composure was invaluable as Keith and Dina took over CAP II and led her through an extensive refit in Trinidad that has restored her back to the splendor that such an elegant boat deserves.

MATE/STEW DINA HICKMAN-CHIPPING

Though originally from Pennsylvania, USA, Dina has lived in Japan, the Philippines and the Cayman Islands. Her wonderful life as CAP II’s Mate and qualified US Captain is further affirmation of her love of the sea. When she was a youngster she lived by a pearl farm near Kyoto, then on the beachfront in the Philippines.

When her father’s business took the family back to Pennsylvania some of the culture of those places remained. Dina is an endearing sort of creative genius. She rebuilt race car engines as a teenager, designed and produced jewelry, and remodeled houses. She drove across the Untied States to the Gemological Institute of America to experience the country and further her career as gemologist, goldsmith and appraiser. Conveniently, for someone imbued with a fascination for travel and cultures, her training as a jewelry designer took her to places as diverse and exotic as Florence, Italy and Brooklyn, New York.

Not satisfied with exhibiting her gold orchids at the National Arboretum, or operating her own appraisal company and gemological laboratory, Dina’s sense of adventure got the better of her. Moonlighting as a hot air balloon pilot, and owning sailboats on the Chesapeake, perpetuated the voyage that began by the pearl farm in Japan. In 2010, Dina sailed from Fort Lauderdale to Antigua as Mate on an old 11m sailboat. Luckily, her mechanical abilities and fortitude assisted in holding the vessel and captain together and, with string and ingenuity, they arrived in one piece.

Experiencing the opposite, Dina left Antigua on a luxurious 31m motor yacht but jumped at the chance to cook on a racing yacht. As fate would have it, Keith was Mate on this yacht and they later began to search for a charter yacht to run together. Experience, determination and great team work lead them to accept the honor of restoring and running the incredible yacht CAP II. Her resurrection has been a labor of love and dedication with the reward of seeing this true sailing beauty shine!

CHEF – Freelance TBA

Cap II is not advertised for charter in the US and does not charter in US waters.

Title Name Nation Born Languages
Captain Keith Chipping British/US Green Card holder 1969 English, French, and Spanish
Crew Dina Hickman-Chipping US

Mate/US Captain/Stew

Dina Chipping

Capt and Mate

Keith and Dina

Captain

Keith Chipping

Captain

Keith Chipping

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 19kw Kohler
Water Maker yes
Ice Maker Yes

General

Length 76
Pax 6
Cabins 3
Refit Main engine rebuild 2014; All of the following new in 2014/2015: standing rigging, B&G wind instruments, radar & chart-plotter, mainsail track, sail cover, Lewmar Ocean cabin hatches, saloon & cabin air condition units; New generator in 2013; New skyscreens in forward cabins and heads 2016; New fridge/freezer compressor 2017.
Year Built 1992
Cruise Speed 10-12
Guest Smoke on deck only
Guest Pet No
Children Allowed Yes
Min Child Age none

Leisure

Dinghy 14' aluminum AB dinghy
Dinghy Hp 50 HP four stroke
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats No
Games Beach Yes
Fishing Gear No
Other Toys Some snorkel gear. Frisbee, bat & ball for beach games.
Towable - inflatable ring suitable for one adult or two children.
Board games: Chess, Backgammon, various dice and card games.
Inflatable ‘air-chairs’.

CAP II can accommodate 6 guests in three spacious double cabins (two forward and one midship) each with ensuite heads and cupboard space. The two forward cabins can be converted into a large primary suite due removable dividing wall that can form one large cabin.

Air conditioning throughout.
Berth sizes:
Midships cabin: 78″ x 52″;
Two forward cabins: 51″ wide at head tapering to 39″wide at the foot. Length 79″.

Weekly Menu
Day 1

Breakfast

Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice

Lunch

Appetizer
Fried Calamari – Clams Saute’ avec croutons
Main Course
Catch of the Day ”Aqua Pazza” with Wild Rice & Steamed Veggies
Dessert
Passion Fruit Mousse

Dinner

Appetizer
Filet Mignon Carpaccio with Rosemary Focaccia
Main Course
Asparagus Risotto
Dessert
Ice Cream And Pears sauted in Red Wine

Day 2

Breakfast

Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice

Lunch

Appetizer
Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots & zucchini)
Main Course
Chicken Fazoletti in a Fine Lemon & white wine reduction with capers
Dessert
Key Lime Pie

Dinner

Appetizer
Eindive ‘Rafts’ topped with ‘chef cheese mix’ & sundried tomatoes slices
Main Course
Herb Crusted Lamb Rack With baby potatoes & vegetable Kebab
Dessert
Peach Tiramisu au Champagne

Day 3

Breakfast

Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice

Lunch

Appetizer
Chef Salmon Salad
Main Course
Vegetable Cous Cous
Dessert
‘Pocupine’ Pears

Dinner

Appetizer
Portobello carpaccio – Eggplants carpaccio – roasted bell pepper with feta cubes
Main Course
Tiger Shrimp & Stuffed Calamari on the Grill
Dessert
Orange Flavoured Flan Caramel

Day 4

Breakfast

Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice

Lunch

Appetizer
Tuna Tartare Mediterranean Style
Main Course
‘boat- made’ Tagliolini alle vongole & pomodorini
Dessert
Fruit Carpaccio With Ice Cream

Dinner
Appetizer
Bufala Caprese Salad
Main Course
Veal ‘Saltimbocca Roman Style’ with Artichoke Risotto
Dessert
Center Shock Chocolate Cake

Day 5

Breakfast

Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes

Lunch

Appetizer
Crudite’ served with italian ‘pinzimonio’ dipping & fresh made Guacamole
Main Course
Chef ‘Ravioli Clams Surprise!’
Dessert
Fresh Sorbet

Dinner

Appetizer
Marinated crudities Of Fish
Main Course
Red Snapper ‘al Cartoccio'(in foil-paper) with sauted vegetable juliene & roasted baby potetoes
Dessert
Creme Brulee

Day 6


Breakfast

Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice

Lunch

Appetizer

Cold Lentils Velute’
Main Course
Shrimps in cognac & Safran reduction on a ring of basmati rice
Dessert
Pineapple Cream Caramel

Dinner

Appetizer
Mushroom & Arucula salad
Main Course
Home Made Ravioli Filled with Ricotta & Roasted Walnuts
Dessert
Swiss Carrot Cake

Day 7


Breakfast

Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice

Lunch

Appetizer
Gazpacho
Main Course
Fresh Lobster with Portobello Mushroom Carpaccio
Dessert
Panna Cotta with Fruit Coulis

Dinner
Appetizer
Steamed Asparagus with Parmesan & White Truffle oil
Main Course
Roasted pork tenderloin with vegetables in milk reduction
Dessert
Strawberry Mousse

*This is a sample menu of Diego, a freelance Chef who often cooks on charter with Cap II. According to guest preferences and availability of the products, he likes to create different menus “tailor made” for each client or circumstance, and he tries as much as possible to use fresh local products and/or organic food.

 

 

 

 

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.