Ed Hamilton & Co.

DEEPBLUE

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 queen cabins each with ensuite electric head, stall shower and wash basin. Large main salon lounge area plus spacious cockpit for lounging and alfresco dining.

Sample Menu

Breakfast

Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.

Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked ‘on the vine’ cherry tomatoes.

Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.

American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.

English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.

Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.

Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.

Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.

Lunch

Served family style

Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.

Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.

Spicy jerk chicken thighs with potato salad and corn on the cob.

Grilled shrimp and broccoli with cashew sauce served with Asian noodles.

Chicken fajitas.

Traditional European salad nicoise.

Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.

Appetizers

Traditional cheese board

Sundried tomato, pesto and parmesan pinwheel

Greek meze platter

Mini Bruschetta

Baked brie or camembert drizzled with honey and/or almonds

Asparagus cigars wrapped in puff pastry with cream cheese and salmon

Charcuterie board

Dinner

Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.

Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.

Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.

Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.

Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.

Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.

Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.

Desserts

Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.

Classic Pavlova with mixed fruits.

Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.

Red wine poached pears with mascarpone cream.

Banoffee pie.

Blueberry cheesecake with single cream.

Chocolate orange pot de crème with candied orange peel.

-Ship’s Bar- 

Rum: 
Flo & phils special caribbean spiced blend 
Cruzan dark/light/ coconut 
Bacardi light 
Myetts 
Malibu 
Captain Morgan spiced 
Vodka: 
Tito’s 
Kettle one 
Deep eddy grapefruit 
Whiskey: 
Jonny walker black/ red label 
Jameson 
Jack Daniels 
Buffalo trace bourbon 
Liquor: 
Rum chata
Grand Mariner 
Cointreau 
Baileys
Amaretto 
Kahlua 
Angostura bitters 
Triple sec 
Tequila Sauza silver 
Speciality cocktails:
Painkiller 
Sex on the beach 
Strawberry daiquiri 
Pina colada
Bloody Mary’s 
Margarita 

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
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.
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

$250 PER CABIN SLEEP ABOARD, MINIMUM 2 CABINS: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. Minimum 2 cabins. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$13,700 3/$14,550 4/$14,900 5/$15,250 6/$15,600

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$13,850 3/$14,775 4/$15,200 5/15,625 6/$16,050

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 guests @ $17,500
NEW YEARS: 1-6 guests @ $20,000
7 night minimum
New Year’s must start no earlier than 12/27
Christmas must end no later than 12/26

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $14,000 $15,000 $15,500 $16,000 $16,500
Summer 2022 Inclusive $14,000 $15,000 $15,500 $16,000 $16,500
Winter 2022 to 2023 Inclusive $14,000 $15,000 $15,500 $16,000 $16,500

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
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.
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

$250 PER CABIN SLEEP ABOARD, MINIMUM 2 CABINS: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. Minimum 2 cabins. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$13,700 3/$14,550 4/$14,900 5/$15,250 6/$15,600

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$13,850 3/$14,775 4/$15,200 5/15,625 6/$16,050

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 guests @ $17,500
NEW YEARS: 1-6 guests @ $20,000
7 night minimum
New Year’s must start no earlier than 12/27
Christmas must end no later than 12/26

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Captain Phil

Growing up in London Phil worked extensively within the hospitality industry. His vast experience managing teams in different restaurants throughout London and the quaint English countryside of Kent taught him the high standards of excellent customer care and service he brings to yachting.

Travelling with Florrie to Bali, Australia and California before settling in Antigua where Phil qualified as an RYA yacht master offshore has transformed Phil’s passion in life to sailing. He loves being on the ocean and enjoying the outdoors. Phil has a broad and in depth knowledge of the Caribbean from Antigua to Grenada; and has even completed an Atlantic crossing – an experience and adventure he will never forget!

He looks forward to sharing his passion with guests and taking them around the beautiful Virgin Islands. His favourite part of the day is entertaining guests with craft cocktails and tales of adventures while the sun sets.

Florrie – First mate/ Dive Instructor/ Chef

With an incredibly lively, outgoing, sparkly personality Florrie will make your vacation as enjoyable and as fun as possible! Florrie takes great delight in sharing the flavours of the world with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking.

A traveller from an early age Florrie has a great appreciation for the cuisine and culture of many different countries. With a degree in Marine Science she has travelled and worked extensively in the marine industry, as well as earning her dive instruction certification. Working aboard the largest commercial sailing Trimaran in the world as the chief stewardess in the British Virgin Islands allowed her to refine her skills and cement her belief in superior customer service. Armed with the knowledge of awesome diving and snorkelling spots throughout the BVI she’s sure to add amazing adventures to your vacation.

As a RYA Yacht master with experience across the Caribbean including an Atlantic crossing she’s a great help to Phil when she’s not in the galley!

Title Name Nation Born Languages
Captain Phillip Patat- Barrett USA 1983 English
Crew Florence Laidler British

Captain

Phillip Patat-Barett

Chef

Florence Laidler

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 9Kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 46
Pax 6
Cabins 3
Refit 2016
Year Built 2011
Guest Smoke Scoop steps only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13' center console 2020
Dinghy Hp 40hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak 2
2 Man Kayak No
Float Mats Yes
Games Beach No
Fishing Gear Yes
Dive Info The crew are happy to handle gear rental, pick-up and return on the guests behalf.


Dive Costs $35 per dive, per diver, payable aboard to yacht crew.

Gear rental is at the guests' expense.

Crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements.

Other Specs

size Feet 46.00 Ft
Beam 25
Draft 4'6
Queen 3
Pref Pickup YHG
Turn Around 48hrs pref
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 15
Board Games Yes
Num Books 5
Num Dine In 6
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Num Hatch 21
Engines 2 X 54hp Yanmars9Kw generator3500w invertor
Inverter 3500w
Voltages 110v
Water Capacity 360 gallons
Dinghy Pax 7
Kids Skis No
Sea Bob No
Sea Scooter No
Fish Permit USVI ONLY AT THIS TIME
Swim Platform scoop steps
Boarding Ladder S/S off steps
Dinghy Sailing No
Fish Gear Type Trolling and Casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Eco-friendly cleaning products.
Scuba Onboard Onboard
Compressor Not Onboard
Communicate Onboard WiFi available in USVI and BVI, limited to email useage only please. Streaming not allowed.
Showers 3
Tp In Heads Yes
Ac Night Yes
Sail Instruct No
Other Toys Giant blow-up water toys
Floating mat with slide

3 queen cabins each with ensuite electric head, stall shower and wash basin. Large main salon lounge area plus spacious cockpit for lounging and alfresco dining.

Breakfast

Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.

Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked ‘on the vine’ cherry tomatoes.

Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.

American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.

English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.

Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.

Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.

Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.

Lunch

Served family style

Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.

Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.

Spicy jerk chicken thighs with potato salad and corn on the cob.

Grilled shrimp and broccoli with cashew sauce served with Asian noodles.

Chicken fajitas.

Traditional European salad nicoise.

Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.

Appetizers

Traditional cheese board

Sundried tomato, pesto and parmesan pinwheel

Greek meze platter

Mini Bruschetta

Baked brie or camembert drizzled with honey and/or almonds

Asparagus cigars wrapped in puff pastry with cream cheese and salmon

Charcuterie board

Dinner

Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.

Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.

Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.

Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.

Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.

Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.

Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.

Desserts

Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.

Classic Pavlova with mixed fruits.

Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.

Red wine poached pears with mascarpone cream.

Banoffee pie.

Blueberry cheesecake with single cream.

Chocolate orange pot de crème with candied orange peel.

-Ship’s Bar- 

Rum: 
Flo & phils special caribbean spiced blend 
Cruzan dark/light/ coconut 
Bacardi light 
Myetts 
Malibu 
Captain Morgan spiced 
Vodka: 
Tito’s 
Kettle one 
Deep eddy grapefruit 
Whiskey: 
Jonny walker black/ red label 
Jameson 
Jack Daniels 
Buffalo trace bourbon 
Liquor: 
Rum chata
Grand Mariner 
Cointreau 
Baileys
Amaretto 
Kahlua 
Angostura bitters 
Triple sec 
Tequila Sauza silver 
Speciality cocktails:
Painkiller 
Sex on the beach 
Strawberry daiquiri 
Pina colada
Bloody Mary’s 
Margarita 

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.