Ed Hamilton & Co.

C’est La Vie

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

Three queen staterooms each with ensuite electric toilets, shower stall and vanity. All cabins are fully air-conditioned. Spacious salon, aft cockpit, forward cockpit plus top fly-bridge for lounging options.

Sample Menu

Appetizers

Walnut and apricot Brie with cucumber and artisanal cracker

Roasted Red Pepper Hummus Platter with cold couscous salad and tzaziki sauce

Butternut squash ravioli with goat cheese and arugula

Breakfast

Eggs Benedict / Florentine

Lox Bagels with capers red onion and cream cheese

Crepes with fresh fruit

Omelets (Denver, spinach and goat cheese, )

Cinnamon Rolls with fresh fruit

Avocado Toast with eggs made to order

Lunch

Chicken and red pepper Empanada with cilantro avocado sauce

Jerk Chicken with pineapple salad

Steak/chicken/mahi-mahi tacos with fried plantains

Cubano Sandwich with pickle and chips

Hawaiian Hamburger – Swiss Cheese, pineapple, ham, teriyaki sauce

Veggie Option – sub Black Bean Burger

Dinner

Blackened Mahi-Mahi with mango chutney, Cajun style rice and coleslaw (Tiger

Sauce if possible)

Steak with Asian Sesame Green Beans and mashed potatoes

Chicken Parmesan with angel pasta and Caesar Salad

Caribbean Shrimp with black bean and rice

Drink Menu

Pain Killer with fresh nutmeg

Mint Mojito

Passion Fruit Margarita

Dark Rum

Additional Rate Information

GENERAL NOTES:
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less.
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 ports other than West End or Jost

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $1,200 per night. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$16,700 3@$17,050 4@$17,400 5@$17,500 6@$17,850

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$16,850 3@$17,275 4@$17,700 5@$17875 6@$18,300

CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS: 1-6 pax $20,000
NEW YEARS: 1-6 pax $22,000
New Years must start no earlier than 12/27
Christmas must end no later than 12/26

Additional Rate Information

Summer 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 $16,500 $17,000 $17,500 $18,000 $18,500
Summer 2022 Inclusive $16,500 $17,000 $17,500 $18,000 $18,500
Winter 2022 to 2023 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000
Summer 2023 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000

Additional Rate Information

GENERAL NOTES:
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less.
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 ports other than West End or Jost

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $1,200 per night. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$16,700 3@$17,050 4@$17,400 5@$17,500 6@$17,850

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$16,850 3@$17,275 4@$17,700 5@$17875 6@$18,300

CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS: 1-6 pax $20,000
NEW YEARS: 1-6 pax $22,000
New Years must start no earlier than 12/27
Christmas must end no later than 12/26

Location Details

Summer Area: Caribbean Virgin Islands

Capt. Nick Boin

Many people don’t initially consider Chicago to be a Coastal City, but it is. It has a thriving boat community, and it is the starting line to the longest fresh water sailboat race in the world. This is where I’m from. I love being from Chicago. I love city bike rides, the delicious food, and in the winter I loved taking vacations to somewhere warm and tropical. I remember always being amazed by the ocean and all the beautiful sea life.

After completing my degree in engineering I travelled around a lot but eventually I ended up finding a new home on the Island of Maui, Hawaii. This is where I got my first boat job crewing for snorkels and whale watches. I had never loved any job more, and my engineering background made me extremely useful. As my skills as a deckhand sharpened I jumped on the first opportunity to crew on a sail catamaran, the rest, as they say, is history.

Enrolling in captain school was my birthday present to myself. Shortly after completing captain school is when I met Lauren. We both loved the ocean, hiking, and adventure sports and it turned out we grew up not too far from each other so we naturally hit it off. We started racing on a mono haul sailboat together and formed strong bonds with our team. Lauren had caught the sailing bug too, With enough determination we knew we could use this skill to see the world. We are excited to be in the Virgin Islands and want to share our adventure with you.

Chef Lauren Wylie

As the first mate, chef and professional photographer on board C’est La Vie, I will ensure total guest satisfaction and more on charter!

Growing up on a lake in Wisconsin I always felt at home on the water. I’ve been water skiing and wakeboarding since I was 6 years old. In college I studied photography in Milwaukee. In 2014 I moved to Maui which was the best thing I could have done for my then budding wedding photography career. In my free time I took up all the awesome water sports that come with living on a tropical island.  I took a job on the boats just to get closer to the whales. But what I really found was a combination for my passion for the water and for photography onboard sail catamarans.

My Mother’s side is Croatian, so I grew up cooking traditional Croatian cuisine but don’t worry my palate doesn’t stop there, I like to incorporate all different styles of cuisine in my cooking and am always up for any special requests guests may have!

Title Name Nation Born Languages
Captain Nick Boin USA 0 English
Crew Lauren Wylie USA

Captain

Nick Boin

Chef/First Mate

Lauren Wylie

Accomodation

Electric Heads 3

Ammenities

Ac Full
Generator Onan 11Kw Generator
Water Maker yes 7.92 gallons/ho
Ice Maker No
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 46
Pax 6
Cabins 3
Year Built 2019
Guest Smoke smoking allowed on sugar scoop
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy Highfield 11.16 ft.
Dinghy Hp 20HP
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
1 Man Kayak No
2 Man Kayak No
Games Beach Yes

Other Specs

Beam 25 Ft
Draft 5 Ft
Queen 3
Pref Pickup RH
Other Pickup YHG
Turn Around 48, inquire for 24hr
Builder Lagoon
Vcr Dvd No
Salon Stereo Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Voltages 220 & USB plugs
Dinghy Pax 5
Sea Bob No
Sea Scooter No
Boarding Ladder Sterntern sugar Scoops
Under Water Cam No
Under Water Video No
Green Make Water Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 3
Tp In Heads Yes
Ac Night Yes

Three queen staterooms each with ensuite electric toilets, shower stall and vanity. All cabins are fully air-conditioned. Spacious salon, aft cockpit, forward cockpit plus top fly-bridge for lounging options.

Appetizers

Walnut and apricot Brie with cucumber and artisanal cracker

Roasted Red Pepper Hummus Platter with cold couscous salad and tzaziki sauce

Butternut squash ravioli with goat cheese and arugula

Breakfast

Eggs Benedict / Florentine

Lox Bagels with capers red onion and cream cheese

Crepes with fresh fruit

Omelets (Denver, spinach and goat cheese, )

Cinnamon Rolls with fresh fruit

Avocado Toast with eggs made to order

Lunch

Chicken and red pepper Empanada with cilantro avocado sauce

Jerk Chicken with pineapple salad

Steak/chicken/mahi-mahi tacos with fried plantains

Cubano Sandwich with pickle and chips

Hawaiian Hamburger – Swiss Cheese, pineapple, ham, teriyaki sauce

Veggie Option – sub Black Bean Burger

Dinner

Blackened Mahi-Mahi with mango chutney, Cajun style rice and coleslaw (Tiger

Sauce if possible)

Steak with Asian Sesame Green Beans and mashed potatoes

Chicken Parmesan with angel pasta and Caesar Salad

Caribbean Shrimp with black bean and rice

Drink Menu

Pain Killer with fresh nutmeg

Mint Mojito

Passion Fruit Margarita

Dark Rum

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.