Ed Hamilton & Co.

CATATONIC 500

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

All guest cabins have individual AC controls, private head with electric toilet, and separate walk in showers.

Three large queen size staterooms available for guests.

 

Sample Menu

DAY BREAK

Pastries, fresh fruit, granola, cereals, yogurt and morning beverages will be offered daily.

Croissant egg sandwich with tomatoes, bacon and pesto drizzle

Cinnamon Brioche French toast with fresh berries and warm syrup

Traditional lox & bagels with a shmear of cream cheese

Hand-crafted acai bowls topped with granola and local fruits

Avocado toast with a poached egg and thick siracha bacon

Breakfast tacos served on warm corn tortillas

Assorted mini frittatas with breakfast potatoes

MID DAY

Blackened Mahi-Mahi fish tacos served with a mango corn salsa

Sliced grilled chicken over a bed of fresh greens, fruits, goat cheese & island vinaigrette

Asian lettuce wraps with seared gyoza and ponzu sauce

Classic cheeseburger in paradise with a sweet potato fries (alt. burger options)

Cold peanut noodle salad mixed with vegetables ginger and soy sauce

B.L.A.T.- Bacon, lettuce, avocado, tomato on warm sourdough & a side of sea salt chips

Crab cakes with a side of sweet corn chowder

HORS D’OEUVRES

Assorted galley made flat breads

Cocktail shrimp and spicy cocktail sauce

Mezze platter (chef’s favorite)

Mexican style ceviche with blue corn chips

Smashed tomatoes with ricotta on crostini’s

Spinach and artichoke dip with crudités

Picture perfect charcuterie board

MAIN

Cajun seafood jambalaya tossed in creole flavored rice

Tequila pineapple salmon on a bed of cilantro lime rice & boy choy

Chimichurri drizzled strip steak and buttery lobster tails

Seared ahi tuna over coconut rice, edamame and ginger salad

Spaghetti alle Vongole topped with fresh parsley and parmesan chips

Sticky garlic pork chops dished with veggie tower & mashed potatoes

Chicken Milanese topped with fresh arugula and lemon parmesan dressing

DESSERTS

Mini Key Lime Pie

Warmed Bananas Foster

Chocolate Lava Cake

Creamy Peach Melba

Cinnamon Sugar Churro Bites

Refreshing Piña Colada Frosty

Lemon Butter Pound Cake

KIDS

Mac & Cheese

Chicken Fingers & Fries

Fish Sticks

Pasta with Mariana sauce

Mini pizzas

Quesadillas

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6 nights, 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.
48hr turn requested, inquire for 24hr approval.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

HALF-BOARD OPTION: Includes all breakfasts, 4 lunches and 3 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2@ $15,700 3@$16,550 4@$17,400 5@$18,250 6@$19,100

LOCAL FARE OPTION: Includes all breakfasts, 5 lunches and 6 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2@$15,850 3@$16,775 4@$17,700 5@$18,625 6@$19,550
CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 @ $23,000, 7 night minimum, must end no later than 12/26
NEW YEARS: 1-6 @ $25,000, 7 night minimum, must start no earlier than 12/28 FIRM

 

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
Winter 2021 to 2022 Inclusive $16,000 $17,000 $18,000 $19,000 $20,000
Summer 2022 Inclusive $16,000 $17,000 $18,000 $19,000 $20,000
Winter 2022 to 2023 Inclusive $16,000 $17,000 $18,000 $19,000 $20,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6 nights, 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.
48hr turn requested, inquire for 24hr approval.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

HALF-BOARD OPTION: Includes all breakfasts, 4 lunches and 3 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2@ $15,700 3@$16,550 4@$17,400 5@$18,250 6@$19,100

LOCAL FARE OPTION: Includes all breakfasts, 5 lunches and 6 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
2@$15,850 3@$16,775 4@$17,700 5@$18,625 6@$19,550
CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 @ $23,000, 7 night minimum, must end no later than 12/26
NEW YEARS: 1-6 @ $25,000, 7 night minimum, must start no earlier than 12/28 FIRM

 

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Captain Greg has been boating all his life. Greg has always been an adventure seeker and is happiest when he is in or on the water. He developed his love of the waters along the coast of the Atlantic Ocean in Fenwick Island, Delaware. After graduating with a business degree from Salisbury University in Maryland he followed his passion by moving to San Diego, California. He let his passions turn into his career by working on the docks and eventually acquiring his 100-ton master USCG Captains license. Since then he has offered around 3,000 day charters out of San Diego and many other opportunities including yacht deliveries and other personal voyages. Greg continues to expand his craft and in 2017 obtained his auxiliary sail endorsement. A few years after, he decided to purchase a sailboat and experienced living aboard a sea vessel. He has been chartering and sailing the waters since. When not in the captain seat, Greg is often found free diving, cliff jumping, SCUBA diving, fishing, surfing, or wakeboarding. He is constantly looking for uncharted territory and new places to explore. Greg’s natural balance of “go with the flow” and “get after it” attitude creates the perfect leader for your charter.

Madison is quite the gypsy herself. Originally from New Jersey, she spent much of her life at the beach where her dad lifeguarded. Throughout Madison’s life she has fearlessly traveled to many foreign countries and has always been intrigued by culture and learning the local cuisine. Chef Madison loves to incorporate many different flavors from her travel experiences to the menu. Throughout her travels she has had several unique jobs from working in the Florida Keys researching marine mammals (mostly dolphins), cooking & providing meals in St. Lucia, South Africa and working on board a SCUBA vessel in the Great Barrier Reef, Australia. Her goal has always been to find a thrilling and exciting role where she can serve and help others enjoy themselves. In between her travels she obtained a Master’s degree in San Diego and dedicated many years of her life helping children and families manage trauma and mental illness. In her downtime, she is often taking walks along the beach, cooking, surfing, doing yoga, or out on the water with Greg. Madison has a great understanding of which drinks and meals guests crave after a long day out on the water, and she will be sure to adapt to your needs along the way. Madison provides the patience, organization and nurturing feel for the guests and will absolutely go above and beyond to help your vacation feel like paradise.

Captain Greg and Chef Madison invite you to join them aboard for an unforgettable trip with memories that will last you a lifetime. Their happy go lucky personalities are contagious and will hold the foundation of a wonderful charter for you and your guests leaving you wanting to rebook before the trip is even over!

Title Name Nation Born Languages
Captain Greg Whitcraft USA 0
Crew Madison Nash USA

Captain

Greg Whitcraft

Chef/First Mate

Madison Nash

Accomodation

Electric Heads 3

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 51
Pax 6
Cabins 3
Refit 2018
Year Built 2011
Cruise Speed 9 knots
Guest Smoke on deck only
Guest Pet No
Children Allowed Yes
Min Child Age Watersafe

Leisure

Dinghy 2018 Zar Mini 14' Center Console
Dinghy Hp 60
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak 2
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 51 Ft
Beam 28 Ft
Draft 5 Ft
Queen 3
Pref Pickup YH/RH
Turn Around 48hr pref. inquire for 24
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 50+
Num Cds 50+
Board Games Yes
Num Books 15+
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 28
Engines 2 x 75 HP Yanmar Diesel, 11KW Onan Genset
Inverter Yes
Voltages 220
Water Capacity 254 Gallons
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit USVI ONLY AT THIS TIME
Swim Platform yes
Boarding Ladder yes
Dinghy Sailing no
Fish Gear Type Trolling
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other 1100 watts of solar panels to power house electrical systemWater filtration system for drinking water and ice maker900 gallon per day water maker on board
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Bluetooth enabled stereo system
AppleTV for big screen photo sharing
Wii Gaming System
Broadband WiFi extender (for email checking, Facebook, light usage, not for streaming)


2020 UPGRADES:
- New, crisp main sail ready to whisk us throughout the Virgin Islands
- New cockpit sunshades to keep the cockpit cool and dry or to roll up and let the sunshine in
- All new interior curtains throughout the galley, salon and cabins
- New exterior cushions
- New linens throughout the yacht
- New "clear ice" icemaker to keep the cocktails cold and refreshing
- New lithium battery bank and solar array
- Upgraded auto pilot and other navigation components... and much, much more!
Showers 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Deep Sea Fish Yes
Num Video 50+
Sail Instruct Yes
Other Toys Hard top bimini for great coverage on flybridge
2 Stand Up Paddleboards
Sliding rigger rowing paddle board
4 beach/deck beanbags

2020 UPGRADES:
- New floating bean bag chairs
- New stand up paddle boards and paddles
- New Kittytonic, a gorgeous 14' Center Console RIB.


All guest cabins have individual AC controls, private head with electric toilet, and separate walk in showers.

Three large queen size staterooms available for guests.

 

DAY BREAK

Pastries, fresh fruit, granola, cereals, yogurt and morning beverages will be offered daily.

Croissant egg sandwich with tomatoes, bacon and pesto drizzle

Cinnamon Brioche French toast with fresh berries and warm syrup

Traditional lox & bagels with a shmear of cream cheese

Hand-crafted acai bowls topped with granola and local fruits

Avocado toast with a poached egg and thick siracha bacon

Breakfast tacos served on warm corn tortillas

Assorted mini frittatas with breakfast potatoes

MID DAY

Blackened Mahi-Mahi fish tacos served with a mango corn salsa

Sliced grilled chicken over a bed of fresh greens, fruits, goat cheese & island vinaigrette

Asian lettuce wraps with seared gyoza and ponzu sauce

Classic cheeseburger in paradise with a sweet potato fries (alt. burger options)

Cold peanut noodle salad mixed with vegetables ginger and soy sauce

B.L.A.T.- Bacon, lettuce, avocado, tomato on warm sourdough & a side of sea salt chips

Crab cakes with a side of sweet corn chowder

HORS D’OEUVRES

Assorted galley made flat breads

Cocktail shrimp and spicy cocktail sauce

Mezze platter (chef’s favorite)

Mexican style ceviche with blue corn chips

Smashed tomatoes with ricotta on crostini’s

Spinach and artichoke dip with crudités

Picture perfect charcuterie board

MAIN

Cajun seafood jambalaya tossed in creole flavored rice

Tequila pineapple salmon on a bed of cilantro lime rice & boy choy

Chimichurri drizzled strip steak and buttery lobster tails

Seared ahi tuna over coconut rice, edamame and ginger salad

Spaghetti alle Vongole topped with fresh parsley and parmesan chips

Sticky garlic pork chops dished with veggie tower & mashed potatoes

Chicken Milanese topped with fresh arugula and lemon parmesan dressing

DESSERTS

Mini Key Lime Pie

Warmed Bananas Foster

Chocolate Lava Cake

Creamy Peach Melba

Cinnamon Sugar Churro Bites

Refreshing Piña Colada Frosty

Lemon Butter Pound Cake

KIDS

Mac & Cheese

Chicken Fingers & Fries

Fish Sticks

Pasta with Mariana sauce

Mini pizzas

Quesadillas

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.