Ed Hamilton & Co.

COLIBRI

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

Master suite with King size bed and 3 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer. Master cabin has a safe.

Sample Menu

SAMPLE MENU

Sailing is a surprisingly hungry business. In addition to three meals a day, you’ll find drinks and snacks delivered just when you need them. Your chef also has a full repertoire of vegetarian meals, and can accommodate most any dietary requirement with sufficient notice.

Breakfast

Breakfast is accompanied by espresso-based coffees, tea, freshly-squeezed orange juice and your choice of a tropical fruit smoothie or fresh fruit platter.

A cold breakfast of Greek yoghurt with homemade granola, honey and preserves is always available.

Crabcakes benny on homemade English muffins, passionfruit Hollandaise

Sweet or savory buckwheat crêpes

Greek frittata with dill, sundried tomatoes and feta, sausage meatballs

Breakfast tostadas, fresh pico de gallo

Banana pancakes with maple-rum syrup and crispy bacon

Avocado toast on sourdough bread, poached eggs, watermelon radish and lemon

Fried eggs over vegetable rösti, breakfast sausage

Lunch

Niçoise salad with almond-crusted wahoo

Cheeseburgers with grilled pineapple-jalapeño relish, homemade brioche buns

Fresh Vietnamese spring rolls with shrimp and peanut sauce

Tuna poke with wonton chips

Falafel pie in phyllo crust, Greek salad

West Indian chicken roti, locally-grown salad with papaya seed vinaigrette

Baja fish tacos, hibiscus-cabbage slaw, homemade corn tortillas

Appetizers

Lobster campechana with plantain chips

Grilled Caesar salad with parmesan crisp

Watermelon gazpacho

Wasabi greens salad with pear, soy-sesame dressing

Family-style cheese and charcuterie board

Tropical Mahi Mahi ceviche

Wedge salad with blue cheese dressing

Dinner

Thinly-sliced grilled flank steak with ancho mole, black beans and grilled plantains

Spice-crusted pork tenderloin medallions, cauliflower mash, corn ribs, Madiera jus

Line-caught wahoo, butternut puree, pineapple chimichurri, curry aioli and pickled red onion

Homemade tagliatelle, cocoa-rubbed beef short rib ragu

Za’atar-spiced red snapper, saffron cream sauce, couscous, asparagus

Reverse-seared filet mignon, potatoes Dauphinois, haricot verts

Grilled lamb lollipops, caramelized onion and spinach biryani, cucumber raita

Dessert

Caramel almond cake

Carrot cake, ginger-cream cheese icing

Mexican chocolate mousse

Apple crisp with homemade vanilla ice cream

Key lime pie with coconut crust

Amaretto cheesecake

Chocolate fudge tart with caramelized pineapple, lime zest and rum whipped cream

The Bar
Juice, sodas, ice tea, beer, seltzers, rum punch & well drinks are available all day for your enjoyment.

House spirits include Grey Goose vodka, Tanqueray gin, BVI Gin, Bulleit bourbon, Milagro tequila, local rum, and an assortment of liqueurs.

Wines are paired with both lunch and dinner, according to your taste.

Additional Rate Information

Colibrí is a BVI-based yacht and crew.
BVI Cruising Permits and Taxes included
Please allow 48 hours between charters
NOT able to pick up or drop off in the USVI

Christmas and New Years week
Up to 8 guests $66,585. Minimum 7 nights. Christmas week to end by December 27th.

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2023 Inclusive $47,900 $49,400 $49,900 $51,400 $51,900 $56,400 $56,900
Winter 2023 to 2024 Inclusive $48,900 $51,400 $51,900 $54,400 $54,900 $57,400 $57,900
Summer 2024 Inclusive $48,900 $51,400 $51,900 $54,400 $54,900 $57,400 $57,900

Additional Rate Information

Colibrí is a BVI-based yacht and crew.
BVI Cruising Permits and Taxes included
Please allow 48 hours between charters
NOT able to pick up or drop off in the USVI

Christmas and New Years week
Up to 8 guests $66,585. Minimum 7 nights. Christmas week to end by December 27th.

 

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Captain Graham Gips & Chef/Mate Kristiann Gips

Your Captain and Chef are native Texans who have been married since 2007. Avid travelers, Kristiann and Graham have lived on four continents and visited over fifty countries. Their experiences have taught them that great vacations are made up of many small details. Consummate hosts, Graham and Kristiann delight in creating memories for their guests.

After 10 years in the corporate world, the Gips reached a point where they could focus on what they love to do most: travel, host guests, and sail. In 2015, they purchased a 44’ catamaran, Allende, upon which they began their chartering career and sailed over 30,000 nautical miles. After seven successful seasons aboard Allende, Graham and Kristiann were thrilled to upgrade their charter program aboard the luxurious Colibrí.

Both Graham and Kristiann are licensed by the United States Coast Guard and are CPR/First Aid certified. They are fully vaccinated for COVID-19. They will be joined by a third crew member for the 2023-2024 season.

Captain Graham Gips

Graham is an engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally.

While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham then turns his attention to crafting cocktails to your taste.

Chef/Mate Kristiann Gips

Before joining the yachting industry, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. In 2021, Kristiann further refined her skills by training at the acclaimed Ashburton Cookery School in England.

Kristiann loves to combine gourmet ingredients with local delicacies for new twists on classic dishes. She works with the Captain to design a menu that perfectly complements your sailing itinerary. When she’s not in the galley, Kristiann enjoys escorting guests on snorkel safaris.

 

Title Name Nation Born Languages
Captain Graham Gips American 1982
Crew Kristiann Gips American

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator 2 x 12 KW
Water Maker X 2
Ice Maker Yes

Electronics

Ipod Yes

General

Length 67 ft
Pax 8
Cabins 4
Year Built 2021
Guest Smoke Non Smoking Yacht
Children Allowed Yes

Leisure

Dinghy 14' Highfield
Dinghy Hp 50 HP
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 4
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Fishing Gear Yes

Other Specs

Beam 33
Draft 5.58
King 1
Queen 3
Jacuzzi Yes
Pref Pickup Nanny Cay
Turn Around 48 hours
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Movies - f
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters No
Engines Volvo 2 x 150 HP, 1x 12 kW and 1x 21 kW generator
Inverter 5000w (220v) 3000w (110v)
Voltages 110 & 220
Water Capacity 317 Gallons
Dinghy Pax 8
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Swim Platform transom
Boarding Ladder Starboard aft
Dinghy Sailing No
Fish Gear Type Trolling rods where permitted
Num Fish Rods 2
Green Make Water Yes
Green Reuse Bottle Yes
Green Other PH Balanced mineralized water on onboard. Refillable insulated cups. Eco & reef safe soaps.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 6.56 ft Jacuzzi tub on foredeck featuring 8 jets with undewater colour changing neon lights.
Miele Coffee station
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No

Master suite with King size bed and 3 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer. Master cabin has a safe.

SAMPLE MENU

Sailing is a surprisingly hungry business. In addition to three meals a day, you’ll find drinks and snacks delivered just when you need them. Your chef also has a full repertoire of vegetarian meals, and can accommodate most any dietary requirement with sufficient notice.

Breakfast

Breakfast is accompanied by espresso-based coffees, tea, freshly-squeezed orange juice and your choice of a tropical fruit smoothie or fresh fruit platter.

A cold breakfast of Greek yoghurt with homemade granola, honey and preserves is always available.

Crabcakes benny on homemade English muffins, passionfruit Hollandaise

Sweet or savory buckwheat crêpes

Greek frittata with dill, sundried tomatoes and feta, sausage meatballs

Breakfast tostadas, fresh pico de gallo

Banana pancakes with maple-rum syrup and crispy bacon

Avocado toast on sourdough bread, poached eggs, watermelon radish and lemon

Fried eggs over vegetable rösti, breakfast sausage

Lunch

Niçoise salad with almond-crusted wahoo

Cheeseburgers with grilled pineapple-jalapeño relish, homemade brioche buns

Fresh Vietnamese spring rolls with shrimp and peanut sauce

Tuna poke with wonton chips

Falafel pie in phyllo crust, Greek salad

West Indian chicken roti, locally-grown salad with papaya seed vinaigrette

Baja fish tacos, hibiscus-cabbage slaw, homemade corn tortillas

Appetizers

Lobster campechana with plantain chips

Grilled Caesar salad with parmesan crisp

Watermelon gazpacho

Wasabi greens salad with pear, soy-sesame dressing

Family-style cheese and charcuterie board

Tropical Mahi Mahi ceviche

Wedge salad with blue cheese dressing

Dinner

Thinly-sliced grilled flank steak with ancho mole, black beans and grilled plantains

Spice-crusted pork tenderloin medallions, cauliflower mash, corn ribs, Madiera jus

Line-caught wahoo, butternut puree, pineapple chimichurri, curry aioli and pickled red onion

Homemade tagliatelle, cocoa-rubbed beef short rib ragu

Za’atar-spiced red snapper, saffron cream sauce, couscous, asparagus

Reverse-seared filet mignon, potatoes Dauphinois, haricot verts

Grilled lamb lollipops, caramelized onion and spinach biryani, cucumber raita

Dessert

Caramel almond cake

Carrot cake, ginger-cream cheese icing

Mexican chocolate mousse

Apple crisp with homemade vanilla ice cream

Key lime pie with coconut crust

Amaretto cheesecake

Chocolate fudge tart with caramelized pineapple, lime zest and rum whipped cream

The Bar
Juice, sodas, ice tea, beer, seltzers, rum punch & well drinks are available all day for your enjoyment.

House spirits include Grey Goose vodka, Tanqueray gin, BVI Gin, Bulleit bourbon, Milagro tequila, local rum, and an assortment of liqueurs.

Wines are paired with both lunch and dinner, according to your taste.

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.