Ed Hamilton & Co.

CNB76

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

Allegro has 3 guest cabins, they are all located forwards of the saloon, the master cabin is forward and has a bed that you can walk around all sides. The guest cabin on the port side is convertible from a twin to a double bed. On the starboard side, it is a bunk cabin but the bottom bunk can be extended to make a double bed.

Sample Menu

 

Day One

For Lunch;

Start your charter off with a selection of seafood tapas accompanied by crisp boat baked bread rolls and a fresh mediterranean salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
Your first course will be ‘Purple Polipo’ Served with Algerian carrot purée, sepia crisps and assorted leaves

Main course follows with herb crusted rack of lamb served with gremolata pesto, minted green vegetables and crushed new potatoes

 

For Dessert;

Finally for this evening enjoy individual blackberry mousse cheesecakes with fresh berries, strawberry meringue kisses and a raspberry coulis

 

Day Two 

For Breakfast;

Poached eggs and avocado sprinkled with feta cheese on top of crispy fresh sourdough finished with a handful of peppery rocket

 

For Lunch;
Steamed salmon served with roasted leaks accompanied by a Sicilian orange and fennel salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
Start the evening with ‘Spaghetti Fritti’ Served with sautéed olives and fried basil on burrata cream

Your main course is fillet of seabass paired with blackened asparagus, pomme purée and topped with a buerre blanc sauce

 

For Dessert;

Enjoy spiced poached pears in red wine sauce perfectly matched with Madagascan vanilla Panna Cotta served on a shortbread crumb

 

Day Three

For Breakfast;
We invite you to start your day with a freshly prepared fruit platter served with Greek yogurt, local honey and topped with delicious boat baked granola

 

For Lunch;

Handmade koftas on irresistibly smooth hummus served with tahini and freshly baked pita bread, accompanied with a mixed salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
To start, enjoy sautéed squid salad plated with its own ink, paired with shallots, leaves and edible flowers

Main course is buttery lobster linguine served with olive oil and lemon pearls topped with rocket and accompanied by fresh, crisp garlic bread rolls 

 

For Dessert;
Close the evening off with a light lemon and blueberry sponge drizzled in lemon syrup, plated with candied lemon, lemon macaroon and finished with a blueberry coulis 

 

Day Four

For Breakfast;
Enjoy fluffy American style pancakes with your choice of either crispy bacon and maple syrup or seasonal nectarines with whipped cream

 

For Lunch;
Burrata salad with beetroot and radishes served with freshly baked rosemary sourdough and flavoured oils 

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
Start your evening with an indulgent boat made egg yolk ravioli topped with shaved truffles, truffle pearls and parmesan

Your main course this evening is filleted local ‘catch of the day’ served on a bed of citrus infused couscous and paired with seasonal vegetables

 

For Dessert;

A delicate white chocolate mille feuille prepared with raspberries, edible flowers and topped with a touch of gold 

Day Five

For Breakfast;

Customise your own eggs or enjoy eggs royale – Sourdough toast topped with wilted spinach, smoked salmon and a soft poached egg finished off with a delicious hollandaise sauce

 

For Lunch;
King crab cakes with chimichurri dressed pea sprouts and avocado 

Served with freshly baked bread rolls and salted butter

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;

Starting with White asparagus, micro leaves, pink grapefruit and prawns

Main course is Allegro ‘Reef and Beef’- fillet of beef, fondant potato with cracked lobster tail served with Parmesan crisp and fine green beans

 

For Dessert;

Round the evening off perfectly with baked figs topped with toasted pistachios, whipped mascarpone and finished with an orange syrup 

 

Day Six

For Breakfast;

A continental start to the day, with a selection of cold cuts, hard cheeses and fresh pastries served with freshly baked sourdough 

 

For Lunch;

Al dente handmade pasta with local artichokes smokey pancetta finished with Parmesan and crisp rocket

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
Starter this evening is stacked avocado, crab ‘Napoleon’ served with fresh bread rolls

Main course follows with golden roasted crown of chicken with ratatouille and an indulgent potato gratin 

 

For Dessert;

Chargrilled peaches with toasted hazelnuts, caramel and cracked crispy meringue

 

Day Seven

 

For Breakfast;

A freshly prepared platter of fruit, scrambled eggs on toasted sourdough topped with chives and accompanied with grilled vine tomatoes 

 

For Lunch;
Griddled prawns with a combination of roasted peppers and a zesty crisp salad served served with fresh bread rolls

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;

Start your evening with a melon and procuitto salad served with crème fraîche and garnished with balsamic pearls

Your main course is a pistachio pork loin paired with jewelled carrots, potato puree and roasted beetroot

 

For Dessert;

Finish your evening with a classic – ‘Traditional Tiramisu’ an indulgent coffee, cake and cream combination that we hope will leave you feeling perfectly satisfied

Additional Rate Information

Mediterranean Weekly rates 2021 Plus all expenses
April, May & October Euro €20,000 plus VAT & €5,500 APA
June & September Euro 24,000 plus VAT & €5,500 APA
July & August Euro 28,500 plus VAT & €5,500 APA

Caribbean Weekly rates 2021/22 Plus all expenses
Christmas, New Year & Easter €32,000 plus €5,500 APA (14 night minimum)
February & March Euro €28,500 plus €5,500 APA
January & April Euro €24,000 plus €5,500 APA

Additional Rate Information

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

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

Location Details: Summer 2021 staying West Med

Caribbean Winter 2021/22 based Antigua / St Maarten

Additional Rate Information

Mediterranean Weekly rates 2021 Plus all expenses
April, May & October Euro €20,000 plus VAT & €5,500 APA
June & September Euro 24,000 plus VAT & €5,500 APA
July & August Euro 28,500 plus VAT & €5,500 APA

Caribbean Weekly rates 2021/22 Plus all expenses
Christmas, New Year & Easter €32,000 plus €5,500 APA (14 night minimum)
February & March Euro €28,500 plus €5,500 APA
January & April Euro €24,000 plus €5,500 APA

Location Details

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

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

Location Details: Summer 2021 staying West Med

Caribbean Winter 2021/22 based Antigua / St Maarten

Captain: Karl Smith (32)

Karl grew up in Dublin, Ireland, where his love for water sports and the ocean was evident from an early age. He began sailing dinghy’s as well as windsurfing as a child and still enjoys both of these passions today. He loves all water-sports, including kiting, diving, wakeboarding and water skiing.
Having started his professional career in the corporate world, he knows he is now in the right place and is loving every moment. From delivering small yachts, instructing, mile building or superyachts, Karl’s energy and enthusiasm can be seen right from the start.
His job is his passion which enables him to provide a personal touch and to do it in a confident manner with plenty of care and attention. This enables his guests to have a fantastic experience that will make them feel completely at home on the sea.
Naturally, Karl and his partner Sophia met in yachting and their joint love of sailing and the ocean brings a fantastic enthusiasm to Allegro and her guests. You can be assured that itineraries are both meticulously planned and exciting, all while safe in the knowledge that there will be a warm and well managed environment on board for you to enjoy.

Chef/ First Mate: Sofia Kirkpatrick (28)

Sophia was born into yachting and has a true love for the sea. Growing up in Norfolk, England, Sophia split her time between dinghy sailing, yacht racing and horse riding. She completed her Yacht Master shortly after finishing school and has since worked in yachting.
Cooking has always played a huge part of Sophia’s life, particularly in the past couple of years as she naturally found herself gravitating towards the galley, an area where she feels she can showcase her artistic flair and passion for local, fresh quality produce.
Sophia met Karl through yachting and together they form a well- balanced and efficient team. Their combined love of sailing with Sophia’s flare in the galley will ensure you have an unforgettable experience.

Stewardess/Deckhand: Millie O’Donnell

Millie grew up in England, spending her time between Wiltshire and Dorset. Millie’s love for the sea started at a young age, sailing with her family on their yacht, lazy daze, since birth. She studied tourism management at Bournemouth university and went on to work for a 5* hotel and spa in London. It was during this time that Millie realised she had a strength and passion for customer service and wished to combine that with her love of sailing. This is Millie`s first season in the sailing industry and she has joined Allegro with total motivation and enthusiasm for this new path in life, so she is assured to make your trip memorable and provide you with a 5* expertise.

Title Name Nation Born Languages
Captain Karl Smith British 1989 English
Crew Sofia Kirkpatrick British

Captain

Karl Smith

Chef/First Mate

Sophia Kirkpatrick

Stewardess/Deckhand

Millie O Donnell

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator yes
Water Maker Yes 73.92 gallons
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 23.17
Pax 6
Cabins 3
Year Built 2017
Cruise Speed 9
Guest Smoke Only on deck
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 12.8 ft.
Dinghy Hp 110hp
Adult W Skis Yes
Stand Up Paddle 2
Wind Surf Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak 1
Other Toys 2 x inflatable stand up paddle boards, 1 with windsurf rig, adult & child rigs
Banana
Donut
Two Seabobs
2nd small tender 2.75m with electric 4hp Torquedo engine for guests to use on their own, providing they have the necessary experience or qualification required for the area they are in.

Allegro has 3 guest cabins, they are all located forwards of the saloon, the master cabin is forward and has a bed that you can walk around all sides. The guest cabin on the port side is convertible from a twin to a double bed. On the starboard side, it is a bunk cabin but the bottom bunk can be extended to make a double bed.

 

Day One

For Lunch;

Start your charter off with a selection of seafood tapas accompanied by crisp boat baked bread rolls and a fresh mediterranean salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
Your first course will be ‘Purple Polipo’ Served with Algerian carrot purée, sepia crisps and assorted leaves

Main course follows with herb crusted rack of lamb served with gremolata pesto, minted green vegetables and crushed new potatoes

 

For Dessert;

Finally for this evening enjoy individual blackberry mousse cheesecakes with fresh berries, strawberry meringue kisses and a raspberry coulis

 

Day Two 

For Breakfast;

Poached eggs and avocado sprinkled with feta cheese on top of crispy fresh sourdough finished with a handful of peppery rocket

 

For Lunch;
Steamed salmon served with roasted leaks accompanied by a Sicilian orange and fennel salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
Start the evening with ‘Spaghetti Fritti’ Served with sautéed olives and fried basil on burrata cream

Your main course is fillet of seabass paired with blackened asparagus, pomme purée and topped with a buerre blanc sauce

 

For Dessert;

Enjoy spiced poached pears in red wine sauce perfectly matched with Madagascan vanilla Panna Cotta served on a shortbread crumb

 

Day Three

For Breakfast;
We invite you to start your day with a freshly prepared fruit platter served with Greek yogurt, local honey and topped with delicious boat baked granola

 

For Lunch;

Handmade koftas on irresistibly smooth hummus served with tahini and freshly baked pita bread, accompanied with a mixed salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
To start, enjoy sautéed squid salad plated with its own ink, paired with shallots, leaves and edible flowers

Main course is buttery lobster linguine served with olive oil and lemon pearls topped with rocket and accompanied by fresh, crisp garlic bread rolls 

 

For Dessert;
Close the evening off with a light lemon and blueberry sponge drizzled in lemon syrup, plated with candied lemon, lemon macaroon and finished with a blueberry coulis 

 

Day Four

For Breakfast;
Enjoy fluffy American style pancakes with your choice of either crispy bacon and maple syrup or seasonal nectarines with whipped cream

 

For Lunch;
Burrata salad with beetroot and radishes served with freshly baked rosemary sourdough and flavoured oils 

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
Start your evening with an indulgent boat made egg yolk ravioli topped with shaved truffles, truffle pearls and parmesan

Your main course this evening is filleted local ‘catch of the day’ served on a bed of citrus infused couscous and paired with seasonal vegetables

 

For Dessert;

A delicate white chocolate mille feuille prepared with raspberries, edible flowers and topped with a touch of gold 

Day Five

For Breakfast;

Customise your own eggs or enjoy eggs royale – Sourdough toast topped with wilted spinach, smoked salmon and a soft poached egg finished off with a delicious hollandaise sauce

 

For Lunch;
King crab cakes with chimichurri dressed pea sprouts and avocado 

Served with freshly baked bread rolls and salted butter

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;

Starting with White asparagus, micro leaves, pink grapefruit and prawns

Main course is Allegro ‘Reef and Beef’- fillet of beef, fondant potato with cracked lobster tail served with Parmesan crisp and fine green beans

 

For Dessert;

Round the evening off perfectly with baked figs topped with toasted pistachios, whipped mascarpone and finished with an orange syrup 

 

Day Six

For Breakfast;

A continental start to the day, with a selection of cold cuts, hard cheeses and fresh pastries served with freshly baked sourdough 

 

For Lunch;

Al dente handmade pasta with local artichokes smokey pancetta finished with Parmesan and crisp rocket

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;
Starter this evening is stacked avocado, crab ‘Napoleon’ served with fresh bread rolls

Main course follows with golden roasted crown of chicken with ratatouille and an indulgent potato gratin 

 

For Dessert;

Chargrilled peaches with toasted hazelnuts, caramel and cracked crispy meringue

 

Day Seven

 

For Breakfast;

A freshly prepared platter of fruit, scrambled eggs on toasted sourdough topped with chives and accompanied with grilled vine tomatoes 

 

For Lunch;
Griddled prawns with a combination of roasted peppers and a zesty crisp salad served served with fresh bread rolls

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 

 

For Dinner;

Start your evening with a melon and procuitto salad served with crème fraîche and garnished with balsamic pearls

Your main course is a pistachio pork loin paired with jewelled carrots, potato puree and roasted beetroot

 

For Dessert;

Finish your evening with a classic – ‘Traditional Tiramisu’ an indulgent coffee, cake and cream combination that we hope will leave you feeling perfectly satisfied

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.