Ed Hamilton & Co.

COCKTAILS & DREAMS

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 queen cabins with ensuite heads available for guest use. Two additional single v berth cabins suitable for young adults or children making this an available 12 pac boat. Please inquire for more information.

Sample Menu

| Breakfast |

Avocado toast with sliced tomato, prosciutto, fried eggs, and fresh herbs

Overnight oats with peanut butter, banana, walnuts, chocolate chips, chia seeds. Served with assortment of fruit

Family style bagel & lox platter served with freshly made bagels, capers, shaved red onion, sliced heirlooms, and dill cream cheese.

Chiliquiles skillet served with corn tortillas, salsa verde, spicy chorizo, topped with cotija cheese, diced onion, and cilantro

Blueberry pancakes served with local honey butter, bacon, and pure maple syrup

Acai/Smoothie bowls blended with fresh juice, frozen banana, topped with chia & hemp seeds, cacao nibs, coconut flakes, and assorted fresh fruit.

Continental style breakfast with an egg scramble, bacon, sausage, yogurt parfaits, crispy homemade granola, and warm cinnamon rolls.

| Lunch |

Panini Pesto Tortilla Sandwich spinach, onion, sundried tomatoes, and mozzarella pressed to perfection.

Antipasto Salad served with feta, olives, pepperoncini, artichokes, shaved red onion, cucumber, tossed in mixed greens.

Shrimp and Veggie Spring Rolls shaved cabbage, carrots, and cucumber, mango, cilantro, accompanied by a thai peanut dipping sauce

Fresh Catch Ceviche cured with lime and coconut milk, radish, cucumber, jalapenos, red onion, crispy peruvian corn, served with tortilla and plantain chips.

Grilled peach salad served with marinated grilled chicken, chopped almonds, mozzarella, served over mixed greens.

Pull Apart Italian Sub Sliders cheesy with roasted red pepper sauce and golden toasted garlic butter bread.

Tuna Poke bowls served with edamame, sliced avocado, mango, pickled red cabbage and cucumbers, and spicy fresno remoulade.

| Dinner |

Korean Bibimbap includes beef, shitake mushrooms, pickled carrots and cucumbers, sauteed kale, kimchi, and a sunny side up egg served over rice.

Shrimp Bruschetta severed over garlic toasted crostinis, accompanied with garlic noodles, and caesar salad

Crispy chipotle Red snapper tacos (or fresh catch), Served with red cabbage, mango salsa, and a spicy avocado crema.

Skirt Steak Marinade and chimichurri, served with garlic herb butter smashed potatoes, and island seasonal vegetables.

Grilled salmon with a green goddess couscous, broccolini, green olives, peas, green onions, and fresh mozzarella

Thai Coconut Chicken Curry, roasted vegetables, served over a bed of rice Zesty Lobster Risotto served with side salad and pull apart garlic bread

(Appropriate wine to pair if desired)

| Dessert |

Keylime pie 

Cannoli dip 

Apple crisp 

Nutella & fresh berry crepes 

Flourless chocolate mug cakes 

Mango & passion fruit cheesecake 

Banana bread with a peanut butter ganache

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5
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.

-CHILD DISCOUNT: $100 off per child under 10 at time of charter

SAINT MARTIN / ST BARTHS RELOCATION FEE:$2,000 round trip.
Minimum 48 hour turn required on either side of charter dates for boat transit. Inquire for availability.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2024: 1-10 guests @ $28K
STARTING WINTER 24/25: 2/$34,700   3/$35,050   4/$35,400   5/$35,750   6/$36,100   7/$36,450   8/$36,800   9/$37,650   10/$38,500

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2024: 1-10 guests @ $28K
STARTING WINTER 24/25: 2/$34,850   3/$35,275   4/$35,700   5/$36,125   6/$36,550   7/$36,975   8/$37,400   9/$37,325   10/$39,250

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 the daily rate. Includes 4pm boarding, snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

CHRISTMAS 2024: 1-10 guests @ $41,800 – must end by 12/28
NEW YEARS 24/25: 1-10 guests @ $48,000 – 12/29 start or later

Additional Rate Information

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

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

Location Details: Summer season: Available in the Grenadines starting in June. Will also accept BVI charters in June if there isn’t a charter booked in the Grenadines yet. Please inquire.
Yacht is BVI based.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
Summer 2024 Inclusive $28,000 $28,000 $28,000 $28,000 $28,000 $28,000 $28,000 $28,000 $28,000
Winter 2024 to 2025 Inclusive $35,000 $35,500 $36,000 $36,500 $37,000 $37,500 $38,000 $39,000 $40,000
Summer 2025 Inclusive $35,000 $35,500 $36,000 $36,500 $37,000 $37,500 $38,000 $39,000 $40,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5
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.

-CHILD DISCOUNT: $100 off per child under 10 at time of charter

SAINT MARTIN / ST BARTHS RELOCATION FEE:$2,000 round trip.
Minimum 48 hour turn required on either side of charter dates for boat transit. Inquire for availability.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2024: 1-10 guests @ $28K
STARTING WINTER 24/25: 2/$34,700   3/$35,050   4/$35,400   5/$35,750   6/$36,100   7/$36,450   8/$36,800   9/$37,650   10/$38,500

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2024: 1-10 guests @ $28K
STARTING WINTER 24/25: 2/$34,850   3/$35,275   4/$35,700   5/$36,125   6/$36,550   7/$36,975   8/$37,400   9/$37,325   10/$39,250

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 the daily rate. Includes 4pm boarding, snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

CHRISTMAS 2024: 1-10 guests @ $41,800 – must end by 12/28
NEW YEARS 24/25: 1-10 guests @ $48,000 – 12/29 start or later

Location Details

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

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

Location Details: Summer season: Available in the Grenadines starting in June. Will also accept BVI charters in June if there isn’t a charter booked in the Grenadines yet. Please inquire.
Yacht is BVI based.

Meet Captain Tiaan Greeff: a dynamic charter yacht captain, rooted in South Africa with an insatiable passion for exploration and human connection. Embracing each day as an opportunity to learn and build meaningful relationships, Tiaan’s thirst for knowledge knows no bounds.

His adventurous spirit shines through his love for sports and outdoor activities, a perfect fit for the seafaring lifestyle. With infectious enthusiasm, he embraces life on the water under the warm sun, constantly seeking new challenges to grow as a professional and an individual.

Despite his young age, Tiaan boasts impressive sailing experience since 2013, a testament to his unwavering dedication. As a captain, he excels in listening and creating a warm, inclusive atmosphere for everyone on board, always ready to lend a helping hand.

A natural leader, Tiaan curates exhilarating experiences, ensuring every moment on his charter yacht is filled with excitement and adventure. With Captain Tiaan Greeff at the helm, your voyage will transcend the ordinary, leaving you with cherished memories that last a lifetime.

Meet Chef DeWet Van Zyl—a culinary virtuoso whose journey from commerce to the high seas is extraordinary. After a Bachelor of Commerce degree in Stellenbosch, South Africa, wanderlust ignited his passion for diverse cultures and cuisines. His culinary career flourished in fine dining, super yachts, and thrilling safaris.

Beyond the kitchen, DeWet thrives outdoors—hiking, cycling, climbing, and enjoys watersports. Social and adaptable, he transitioned from superyachts to catamarans, fusing his love for cooking with connecting with people. Aboard a catamaran, he creates a social ambiance, where delectable dishes and camaraderie blend seamlessly.

With Chef DeWet in the galley, the charter yacht offers a gastronomic journey. World-class cuisine meets warm hospitality, elevating the experience amid breathtaking vistas and exhilarating activities. Prepare for a celebration of joy and mouthwatering delights, as Chef DeWet’s passion for cooking and love of life shines through each delightful creation served on the open seas.

Captain Titan & Chef DeWet look forward to welcoming you aboard the graceful Cocktails & Dreams!

Johlan – Axopar Captain
Experience the elegance of Pyper Yachts’ all-inclusive luxurious Axopar 37XC, offering seamless guest transfer services between the US and the British Virgin Islands, expertly captained by Johlan. Johlan’s passion for the ocean and island exploration, kindled at 18 in South Africa, and his experience as a charter captain in the Mediterranean, brings a wealth of maritime expertise, ensuring a seamless and secure voyage for all our valued guests.

Johlan is a captain who places safety above all else, and his commitment to guest satisfaction is unparalleled. With a genuine sense of pride, he expertly curates unforgettable water experiences. When it comes to crafting moments on the water, Johlan’s dedication knows no bounds.

Guests will be in excellent hands with Johlan at the helm of our Axopar 37XC luxury tender. This assurance is just the beginning of an extraordinary adventure, ensuring a seamless and unforgettable guest transfer experience between the US and the British Virgin Islands.

Title Name Nation Born Languages
Captain Tiaan Greeff South African 0 English
Crew DeWet Van Zyl Irish

Captain Tiaan

Chef DeWet

Axopar Captain

Johlan

Accomodation

Electric Heads 6

Amenities

Ac Full
Hair Dryer No
Water Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 54 ft
Pax 10
Cabins 5
Year Built 2023
Guest Smoke On deck only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy TBD
Dinghy Hp 40
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 1
Float Mats 2
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 54.00 Ft
Beam 28.6 Ft
Draft 4.8 Ft
Queen 5
Single Cabins 2
Jacuzzi No
Other Pickup BVI
Turn Around 48 preferred
Builder Bali Catamarans
Vcr Dvd No
Salon Stereo Yes
Num Dvd No
Num Cds Yes
Board Games Yes
Num Books No
Cam Corder No
Num Dine In 12
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Water Capacity 317 GL
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Dinghy Sailing No
Fish Gear Type Trolling & Casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night No
Ac Sur Charge No
Other Toys x2 floating docks
x2 Bote Chairs
x2 SU Paddle boards
x1 Subwing
x1 2 person Kayak
x1 trolling fishing rod
x1 Casting fishing rod

5 queen cabins with ensuite heads available for guest use. Two additional single v berth cabins suitable for young adults or children making this an available 12 pac boat. Please inquire for more information.

| Breakfast |

Avocado toast with sliced tomato, prosciutto, fried eggs, and fresh herbs

Overnight oats with peanut butter, banana, walnuts, chocolate chips, chia seeds. Served with assortment of fruit

Family style bagel & lox platter served with freshly made bagels, capers, shaved red onion, sliced heirlooms, and dill cream cheese.

Chiliquiles skillet served with corn tortillas, salsa verde, spicy chorizo, topped with cotija cheese, diced onion, and cilantro

Blueberry pancakes served with local honey butter, bacon, and pure maple syrup

Acai/Smoothie bowls blended with fresh juice, frozen banana, topped with chia & hemp seeds, cacao nibs, coconut flakes, and assorted fresh fruit.

Continental style breakfast with an egg scramble, bacon, sausage, yogurt parfaits, crispy homemade granola, and warm cinnamon rolls.

| Lunch |

Panini Pesto Tortilla Sandwich spinach, onion, sundried tomatoes, and mozzarella pressed to perfection.

Antipasto Salad served with feta, olives, pepperoncini, artichokes, shaved red onion, cucumber, tossed in mixed greens.

Shrimp and Veggie Spring Rolls shaved cabbage, carrots, and cucumber, mango, cilantro, accompanied by a thai peanut dipping sauce

Fresh Catch Ceviche cured with lime and coconut milk, radish, cucumber, jalapenos, red onion, crispy peruvian corn, served with tortilla and plantain chips.

Grilled peach salad served with marinated grilled chicken, chopped almonds, mozzarella, served over mixed greens.

Pull Apart Italian Sub Sliders cheesy with roasted red pepper sauce and golden toasted garlic butter bread.

Tuna Poke bowls served with edamame, sliced avocado, mango, pickled red cabbage and cucumbers, and spicy fresno remoulade.

| Dinner |

Korean Bibimbap includes beef, shitake mushrooms, pickled carrots and cucumbers, sauteed kale, kimchi, and a sunny side up egg served over rice.

Shrimp Bruschetta severed over garlic toasted crostinis, accompanied with garlic noodles, and caesar salad

Crispy chipotle Red snapper tacos (or fresh catch), Served with red cabbage, mango salsa, and a spicy avocado crema.

Skirt Steak Marinade and chimichurri, served with garlic herb butter smashed potatoes, and island seasonal vegetables.

Grilled salmon with a green goddess couscous, broccolini, green olives, peas, green onions, and fresh mozzarella

Thai Coconut Chicken Curry, roasted vegetables, served over a bed of rice Zesty Lobster Risotto served with side salad and pull apart garlic bread

(Appropriate wine to pair if desired)

| Dessert |

Keylime pie 

Cannoli dip 

Apple crisp 

Nutella & fresh berry crepes 

Flourless chocolate mug cakes 

Mango & passion fruit cheesecake 

Banana bread with a peanut butter ganache

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.