Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $31,000 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,000 |
| Winter 2024 to 2025 | Inclusive | $31,000 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Jabez Strauss –
Raised on his parent’s 47’ sailboat, sailing around the world, Jabez makes being on the water feel like home. His American and South African heritage, coupled with his ability to absorb the cultures of the places he’s traveled to, allows Jabez to have a very unique perspective.
Jabez has had a vibrant mix of experiences; working as a ski technician in Aspen, doing the dirty work at construction sites, and farming on an island in the Azores, to name a few. His infectious curiosity and casual confidence motivated him to secure his captain’s license at an early age of 20.
Jabez’s secret talent is being able to throw together a mouth-watering meal as easy as dropping anchor. From Indian curries, to incredible paella, his love for food keeps him experimenting in the kitchen.
His friends will tell you that Jabez has some of the most interesting stories you’ll hear, and you may find yourself lost in conversation with him.
Jabez continues to learn from the world by traveling and collecting new stories, which has brought him to the Caribbean.
Chef Mindy –
Raised in the historic coastal town of Charleston, South Carolina. Mindy grew up with a love and passion for all things ocean related! Her hometown is full of southern hospitality, art, history and FOOD! She worked in hospitality tourism on Kiawah and Seabrook Islands for 5 years. Mindy studied Biology from the College of Charleston and received her bachelor’s of Science Diploma in 2015 . She pursued biomedical laboratory research after graduation for 3 years. Desiring a salty life and ready to get a tan after years under fluorescent lights, she bought a boat and taught herself how to sail. She has since sailed as a first mate through the Bahamas, Caribbean Sea, San Blas Islands and has crossed the Panama Canal. Desiring a life at sea, she went to Sea School in 2019 for an STCW. She has worked as a Yacht Chef for over 4 years and was trained by Michelin Star Chefs at Ashburton Culinary Academy in the UK in 2021. Mindy has a gentle southern charm that allows you to relax, laugh, be close to nature and feel right at home with a full belly and a refreshing cocktail in hand. She loves to add that extra touch to make sure families and friends onboard are making memories that last a lifetime! She is also working towards a Captains License.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jabez Strauss | American | 0 | English |
| Crew | Melinda Goforth | American |
Captain
Jabez Strauss
Chef
Mindy Goforth
Chef Mindy
Captain
Jabez Strauss
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
2 SUPS
Snorkel Gear
Floating Dock
Kneeboard
Wakeboard
Water Skis
Fishing Gear
Kayak available upon request
Games on board:
Scrabble
Yahtzee
Pictionary
Uno
Jenga
Cards
3 Queen en suite cabins and one twin cabin. Crew takes forward starboard forepeak and starboard aft cabin. Crew may swap into twin upon request for an additional $1,000.
Breakfast
- Eggs Benedict Florentine with Side of Fruit
- Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit
- All American Continental – Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam
- Huevos Rancheros with Chorizo topped with a fried egg and Cilantro
- Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco
- Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit
- Fit for a Sailor Frittata Spinach Feta Caramelized onion
Lunch
- Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun
- Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing
- Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls
- Grilled Chicken Caesar Salad with homemade caesar dressing and croutons
- Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa
- Seared Lamb Chops with Mediterranean Quinoa Spinach Salad
- Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
Canapés
- Fresh Bruschetta with Goat Cheese Crostini
- Smoke Salmon Wrapped Asparagus Filo Fingers
- Smoked Salmon Lox Cucumber Cannelloni
- Chef’s Choice Cured Meat and Cheese Board
- Crudite Platter with homemade Sun Dried Tomato Feta Hummus
- Caprese salad with Locally Grown Basil topped with Balsamic Reduction
- Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
Dinner
- Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice
- Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus
- Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus
- Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad
- Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée
- Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad
- Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
Desserts
- White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk
- Lemon Curd Tart with Fresh Whip Cream and Raspberries
- Hot Mango Soufflé with Vanilla Bean Ice Cream
- Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding
- Vanilla Creme Brûlée
- Grandma Goforth’s Lemon Pound Cake
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.