Ed Hamilton & Co.

EBB & FLOW

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

The yacht sleeps up to six guests in three serene well-appointed cabins with expansive natural lighting and ocean views.
~Electric Head (Fresh Water Flush, Toilet Tissue Compatible)
~Dedicated Shower Stall (with wand and seat)
~Air Conditioned (with independent cabin controls)
~Deluxe Linens and bedding with Memory Foam
~Complimentary Toiletries
~Hair Dryer (x3), Straightener, Curler, LED Makeup Mirror
~Calming Oil Diffusers
~Work Desks
~Smart TV
~Fusion Stereo (with Bluetooth)
~USB Charging and 110V Outlet Adapters

Sample Menu

The Cuisine- Chef Margaret Harrington

The Onboard Dining Experience

On Ebb + Flow, we offer a very unique menu style. Through observation and direct feedback, we’ve created a menu plan that caters to more time in and on the water, adventure and activities and less time feeling tired from eating too much. Because Margaret is a bonafide mermaid, Dive Master, Yoga Teacher, underwater hunter, and avid hiker, she can dedicate her time towards activities with you in the morning while showcasing her best culinary skills in the afternoon and evening. 

What we offer is better… think “energize”. We want you feeling satiated, not heavy and tired from eating all day.  

Our premier menu plan is two fully cooked meals: Brunch + Dinner. To start the day, a lighter continental style breakfast* will be available to graze on as individuals rise and shine. Additionally, appetizers and homemade desserts will be served as desired. Snacks will be available all day. 

*Options are chosen as a charter entity prior to charter, in the preference sheet.  

Chef Margaret will work with you and your group to determine the best options in a phone call about a month prior to your charter date. She maintains flexibility and welcomes an open conversation throughout the charter experience in regards to timing meals and specific needs. Her ultimate goal is to have people feeling vitalized through a nutritional, healthy, and even indulgent week aboard Ebb & Flow through her attentiveness and care.

Please keep in mind, planning is essential. Because we often visit remote places, access to provisions can be limited and extremely costly. Prior to your charter, each charter guest will be required to fill out a “Guest Profile + Preference Sheet”, which is a place to share your specific provision needs, preferences, and allergies.

Sample Menu

A great meal nourishes the body and captivates all the senses, while bringing family and friends together in a setting that completes the experience.  Featuring fresh ingredients, local flare, and chef caught sea to table seafood, your menu on board will be a personally catered and approachable culinary experience.

Continental style breakfast options:

  • Yogurt, granola, local honey and fresh berries
  • Toast, assortment of jams, hard boiled or scrambled eggs, fresh fruits
  • Daily bread, pastries, muffins. GF options available

Brunch Sample – Served between 10AM-12PM

Served with fresh fruit and choice of meats

  • Shakshuka: asparagus, stewed tomatoes, poached eggs, mediterranean spices, dill biscuits, bacon or mediterranean meats
  • Caribbean Eggs Benny: tostones, tomato, arugula, poached eggs, passionfruit hollandaise + side of watermelon, basil, feta salad
  • Lobster Omelets, potatoes, and a fresh salad, sausage
  • Lunch style brunches available as well

We recognize this style isn’t for everyone and we are happy to accommodate a traditional menu plan, indicated in the contract and preference sheet prior to charter.

A traditional sample menu follows:

Breakfast

Asparagus Shakshuka

stewed tomatoes | asparagus | scallions + garlic | Moroccan spices | local poached eggs | dill biscuits | served with rosemary sourdough and fresh fruit

Caribbean Eggs Benny

tostones | tomato | arugula | local poached eggs | julienne bacon | passionfruit hollandaise

Homemade Granola and Yogurt

blueberries | lemon zest | caribbean honey | coconut oil | grated nutmeg | flax seeds | chia seeds | steel cut oats | Greek yogurt + fresh fruits

Lunch

Pear Prosciutto Pecan Salad

anjou pear | herbed goat cheese | spicy arugula | fig + white balsamic vinaigrette | toasted pecans

Ahi Tuna Bowls

quinoa | edamame | carrots | cabbage | pickled onion | cilantro | lime ginger soy vinaigrette

Tandoori Chicken Skewers

cumin | coriander | turmeric | organic chicken breasts | local greens | pickled onions | lemon yogurt dressing

 

Appetizers

Caribbean Conch Ceviche | scotch bonnet | citrus | passionfruit | coriander

Almond “ricotta” spread (vegan) | blood orange | honey roasted pistachios | basil | honey | cranberry almond crostini

Prosciutto wrapped asparagus | balsamic reduction

 

Dinner

Locally Sourced Mahi Mahi

8oz, grilled | floral forbidden rice | lime spiced zucchini noodles | mango lime beurre blanc

 Black Angus*

prime select, grilled to order | crispy parmesan broccolini | pepper cauliflower puree | steak dianne sauce | *Vegetarian option: fennel spiced cauliflower steak

Unadulterated Crab Cakes*

jumbo crab meat | gf panko | lobster broth tomato bisque | curry aioli drizzle | plantain crips | *GF + Vegan Option: artichoke chickpea cakes

Desserts

Lavender olive oil cake | orange bergamot icing

Salted caramel chocolate torte

Avocado cocoa mousse 

‘Captain Cocktail’ and ‘Sally in the Galley’ sample menu

Any individual dietary requests are catered for

(subject to produce availability)

BREAKFAST
EVERY DAY
Coffee or Tea is always on
Bloody Mary’s or Mimosas
Selection of Fruit Juices
Fresh Tropical Fruit Platter
Cereals / Museli / Yogurts
Fresh Breads and Pastries

ALONG WITH ONE OF THE FOLLOWING

  • Mexican Breakfast Bowl
  • Bacon, Ricotta and Chive Frittata
  • Captain’s Omelettes with a choice of fillingsCheese, Ham Croissant Bake
  • Homemade Pancakes, Bursting with Blueberries & lashings of Maple Syrup
  • English Fully Cooked Breakfast … the works!!!
  • Avocado, Bacon & Eggs on Toast

LUNCH

Rum Punches, Beer and Wine of your choice

  • Hot Crispy Bacon, Melting Brie & Olive Tossed Salad, Caribbean Egg & Potato Salad
  • Sally’s Gourmet homemade Cheese Burgers, tomato & avocado salsa
  • Lemon, Garlic Swordfish Kebabs, Beetroot and Scallions
  • Platters of Cobb Salad and freshly baked bread
  • Finger lickin’ sticky Ribs with a Sweet and Sour Red Salad
  • Salad Nicoise, with Seared Ahi Tuna
  • Roast Mushroom Gnocchi

 

APPETIZERS
‘CAPTAIN COCKTAIL’ MIX OF THE DAY

  • Reggae Reggae Nachos
  • Mushrooms stuffed with Blue cheese and Walnuts
  • Pizza style Pinwheels
  • Charcuterie and Cheese Boards
  • Chicken Satay and Crunchy Peanut Sauce
  • Spanish tapas; olives, Spice roasted Almonds, Chorizo, Lemon, garlic shrimp
  • Bacon and Avocado Bruschetta

DINNER

  • Sea Bass on top Saffron Rice, Carrot & Onion salad, Tahini Cream Sauce
  • Cheese, Tomato & Basil stuffed Chicken Breast with Chorizo Risotto
  • Grilled Citrus Ahi Tuna Steak, with Avocado and Spinach
  • Lemon, sage & Prosciutto stuffed Pork, served with Hot Potato, Red Pepper & Mozzarella salad
  • 5 spice Duck Breasts with Soy and Honey on Bok Choy
  • Seafood Paella, Fish lovers’ heaven!
  • Beef Tenderloin, Bois Boudrin, Homestyle Wedges

 

DESSERT

  • Caribbean Rum & Chocolate grilled Bananas
  • Ginger & Spice poached Pears
  • Kiwi & Mango individual Pavlovas
  • Chocolate Fudge Brownie with Raspberry Coulis and Blueberries
  • Classic Crème Brulee
  • Panacotta with mixed Berries
  • A Very Chocolatey Mousse

Additional Rate Information

BVI PORTS: Add $400 for any port other than Nanny Cay

BVI Cruising Permits and License included. Other locations fees will be extra Inquire first.

THANKSGIVING 2022 USVI PORTS
$38,000 1-6 pax Minimum 7 nights
Start/End dates are flexible (suggested dates: Nov 19-26)
Please inquire about rates for less than 6 passengers

CHRISTMAS 2022 BVI PORTS ONLY
$40,000 1-6 pax Minimum 7 night rate.
Must end no later than December 27, 2022
Start date can be adjusted

NEW YEARS 2022/23 BVI PORTS ONLY
$42,000 1-6 pax Minimum 7 night rate
Must begin no earlier than December 30

HALFBOARD RATES
Local Fare Delight (7/5/5 BREAKFAST/LUNCH/DINNER):
$150 off per person
2 lunches and 2 dinners ashore at client expense
Does not combine with child discounts
2px: 32,600; 3px: 33,050; 4px: 33,400; 5px: 33,750; 6px: 34,100

CHILD DISCOUNT
$250 off for each child age 13 and under.
Does not combine with Local Fair Delight discount**
Age is based on the charter date, not the date of booking**
Max discount: 4 children**

SLEEP ABOARD Valid on charters 7 nights or longer only.
$2,200 Sleep aboard the night before the charter departs.
Guests arrive at the yacht at 5pm.
Includes welcome appetizers, welcome cocktails, and a continental breakfast.
Does not include an open bar or open coolers, cooler can be stocked for additional fee.
Dinner is ashore at clients expense.
Continental breakfast provided next morning at 8am.
Vessel departs no later than noon on Captain’s approval the following day, likely departing shortly after breakfast.
**48 hr turn rule applies for day of boarding

Additional Rate Information

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

Winter Area: Bahamas, Caribbean Virgin Islands (BVI)

Location Details: Summer/Fall 2022 Ebb & Flo is available in the USVI, Taylor & Margaret,
Dec 19, 2022 – April 15, 2023: BVI ONLY, Mark & Sally,
May 1 – 31, 2023: Bahamas, Taylor & Margaret Plus 4% Bahamas tax Plus 10% VAT tax,
July 1, 2023 – Sept 6, 2023: New England, Taylor & Margaret

 

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2022 to 2023 Inclusive $33,000 $33,500 $34,000 $34,500 $35,000
Summer 2023 Inclusive $33,000 $33,500 $34,000 $34,500 $35,000
Winter 2023 to 2024 Inclusive $34,000 $34,500 $35,000 $35,500 $36,000

Additional Rate Information

BVI PORTS: Add $400 for any port other than Nanny Cay

BVI Cruising Permits and License included. Other locations fees will be extra Inquire first.

THANKSGIVING 2022 USVI PORTS
$38,000 1-6 pax Minimum 7 nights
Start/End dates are flexible (suggested dates: Nov 19-26)
Please inquire about rates for less than 6 passengers

CHRISTMAS 2022 BVI PORTS ONLY
$40,000 1-6 pax Minimum 7 night rate.
Must end no later than December 27, 2022
Start date can be adjusted

NEW YEARS 2022/23 BVI PORTS ONLY
$42,000 1-6 pax Minimum 7 night rate
Must begin no earlier than December 30

HALFBOARD RATES
Local Fare Delight (7/5/5 BREAKFAST/LUNCH/DINNER):
$150 off per person
2 lunches and 2 dinners ashore at client expense
Does not combine with child discounts
2px: 32,600; 3px: 33,050; 4px: 33,400; 5px: 33,750; 6px: 34,100

CHILD DISCOUNT
$250 off for each child age 13 and under.
Does not combine with Local Fair Delight discount**
Age is based on the charter date, not the date of booking**
Max discount: 4 children**

SLEEP ABOARD Valid on charters 7 nights or longer only.
$2,200 Sleep aboard the night before the charter departs.
Guests arrive at the yacht at 5pm.
Includes welcome appetizers, welcome cocktails, and a continental breakfast.
Does not include an open bar or open coolers, cooler can be stocked for additional fee.
Dinner is ashore at clients expense.
Continental breakfast provided next morning at 8am.
Vessel departs no later than noon on Captain’s approval the following day, likely departing shortly after breakfast.
**48 hr turn rule applies for day of boarding

Location Details

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

Winter Area: Bahamas, Caribbean Virgin Islands (BVI)

Location Details: Summer/Fall 2022 Ebb & Flo is available in the USVI, Taylor & Margaret,
Dec 19, 2022 – April 15, 2023: BVI ONLY, Mark & Sally,
May 1 – 31, 2023: Bahamas, Taylor & Margaret Plus 4% Bahamas tax Plus 10% VAT tax,
July 1, 2023 – Sept 6, 2023: New England, Taylor & Margaret

 

Captain Taylor Smith
Taylor grew up in Central Virginia, splitting summers between driving ski boats on the lake and traveling in the family RV to every state with a road to it. After earning a business degree from Appalachian State University with honors, Taylor pursued a passion for living outside of the box. Playing in a touring rock band transitioned to extended trekking in South America, which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the dream of setting off for points unknown in a sailboat started to form. He jumped head first into sailing and within a short period he was a licensed captain living aboard and traveling on his own boat.
USCG 100GRT Master, Near Coastal, Auxiliary Sail
PADI Open Water Dive Instructor
STCW A-II/3 Master
STCW 2010 Basic Safety Training
Emergency First Response Instructor
FCC Marine Radio Operator’s Permit
ENG 1
Captain Napkin

Chef/Mate Margaret Harrington
Margaret also hails from the Blue Ridge Mountains of Virginia. She has sailing in her genes from her father who captained classic windjammers in Maine. She began traveling internationally early on and developed a love for traditional recipes and appreciation for the way a good meal can bring families and friends together. Margaret attended the National Outdoor Leadership school before earning her bachelor’s degree from the University of Colorado in Boulder. She is a certified yoga teacher and passionate scuba diver. Don’t miss the opportunity to slow down and appreciate nature’s bounty or learn cooking techniques with Margaret.
Qualifications – Margaret
PADI Divemaster
STCW 2010 Basic Safety Training
STCW First Aid, CPR, AED
ENG 1
200HR Yoga Teacher Training
Mermaid

Please Note: An alternate BVI based crew will be on board from December 15 2022 to April 15 2023 Mark & Sally Duncan :

Captain Mark Duncan
Having sailed since a teenager and fished and hiked from a young age, I have a passion for the outdoor life. Always happy, on, next to or in the water!
After years of operations management in the service industry, I embarked on a world tour for 12 months with Sally. We travelled extensively through America, Canada, Alaska, Peru, Australia & New Zealand, returning over Asia. My yachting experience includes cruising in Croatia, Greece, Turkey, the Caribbean from the Bahamas to the BVI’S and the Windward Islands, the Whitsundays, Malaysia and Thailand. Not to mention UK waters, and a Transatlantic crossing. On returning from travelling, I turned the leisure activity I love into a lifestyle. After a season as Flotilla Skipper in Croatia, I have now captained various catamarans and mono-hulls, both as employed crew and for 10 years as an Owner Operator. My passion for the ocean and its wildlife, coupled with an extensive knowledge of the Caribbean and particularly The B.V.I. ensures my guests get a thoroughly immersive experience of the islands. I pride myself in giving charter guests an amazing time.

Chef/Mate Sally Duncan
I have always loved sailing. I was put in a boat before I could walk, and grew up crewing and helming various dinghies and keelboats, at racing events with family and friends. In more recent years, I have learnt the joys of larger yacht sailing with Mark at a number of destinations throughout the world, and running our own charter catamaran in the BVI for 10 seasons.
My passion for travel, sailing, cuisine and these beautiful islands and their people, ensures my guests always have a ‘Vacation of a Lifetime’.
Cooking with my Mum from an early age, I graduated in Food Sciences at university. Then developed my skills hosting dinner parties for friends and attending chef courses in the UK.
Guests often comment on how varied my cuisine styles and flavours are.
Protecting our fragile environment is also a constant pursuit, so that all the wonderful nature we have is preserved for the future.
In running various charter yachts in the Caribbean, I have found my ‘niche’. I excel at ensuring my charter guests want to come back again and again, which they do!!

OVERVIEW

Three times winners of yachting industry awards, we gel as a team. Guests comment on our attention to detail whilst being fun at the same time. We plan every charter to our guests specific needs, ensuring you have a bespoke vacation.
With 20 years’ experience and over 300 charters under our belts, we know how to give a great charter.
Our extensive knowledge of the islands and love of nature helps us share interesting stories and facts about them.
We love sailing, snorkeling and hiking together and love to travel extensively ourselves to many different countries. Enjoying great service ourselves we know how to give great service.
We look forward to being your hosts and sharing our passion for this place, where the sky kisses the sand and the sand kisses the ocean.
.

Title Name Nation Born Languages
Captain Taylor Smith/Mark Duncan USA/UK 0 English
Crew Margaret Harrington/Sally Duncan USA/UK
Ebb and Flow Lagoon 560 Crewed Catamaran Charter Captain Taylor Smith

Captain

Taylor Smith
Ebb and Flow Lagoon 560 Crewed Catamaran Charter Chef Margaret Harrington

Chef

Margaret Harrington
Ebb and Flow Lagoon 560 Crewed Catamaran Charter Captain Mark Duncan

Captain

Mark Duncan
Ebb and Flow Lagoon 560 Crewed Catamaran Charter Chef Sally Duncan

Chef

Sally Duncan

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 17.5 KW and 11 KW
Water Maker 80 GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 56
Pax 6
Cabins 3
Refit 2021
Year Built 2016
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 14FT
Dinghy Hp 50hp
Adult W Skis Yes
Stand Up Paddle 4
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak 3
2 Man Kayak Yes
Float Mats 4
Fishing Gear No
Dive Info PLEASE NOTE: Diving is available Summer season only with Taylor and Margaret.
Renedezvous diving with Mark and Sally December - April.
Dive Costs PADI referral certification $500 PP
2 Included $75 pp/pday after that.
Gear Rental included

Other Specs

size Feet 56.00 Ft
Beam 31 Ft
Draft 5 Ft
Queen 3
Pref Pickup BVI
Turn Around 48 hrs
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd YES
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder Yes
Num Dine In 6
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Inq
Nude Charters No
Inverter 10,000 W
Voltages 110 AND 220
Dinghy Pax 6
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit N/A
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Scuba Onboard Onboard
Resort Course $200
Compressor Onboard
Num Dive Tanks 8
Num B C S 6
Num Regs 6
Num Weights 6
Num Dives 1 per day,
Num Night Dives 2
Num Dive Lights 4
Other Entertain BOSE Surround Sound Stereo (with Bluetooth connectivity)
Spotify
Large Interior Smart TV (Retractable)
WIFI (Cellular booster Antenna with dual SIM coverage, Public Router)
USB Plugs and Wireless Charging
GoPro Hero 7 Black
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys Wakeboard
Water Ski's (adult and kid's sets)
2 Person Towable Tube
Subwing
Stand Up Paddleboards with Kayak Conversions (3 Single, 1 Tandem)
Inflatable Dock (7'x7')
Neoprene Sport PFD's, Noodles, Pool Floats
Beach Games: Bocce, Frisbee, Football, Polish Horseshoes
Beach Lounging: 4 Helinox Beach Chairs, Large Beach Umbrella, Waterproof Speaker
Oko Living Premium Yoga Mats (x6)
Exercise Resistance Bands
Hammocks (x2)
Extensive Stock of Board and Card Games
Mermaid Tails (!!!)
Fish and Wildlife Identification Books, Local History Books, General Library

The yacht sleeps up to six guests in three serene well-appointed cabins with expansive natural lighting and ocean views.
~Electric Head (Fresh Water Flush, Toilet Tissue Compatible)
~Dedicated Shower Stall (with wand and seat)
~Air Conditioned (with independent cabin controls)
~Deluxe Linens and bedding with Memory Foam
~Complimentary Toiletries
~Hair Dryer (x3), Straightener, Curler, LED Makeup Mirror
~Calming Oil Diffusers
~Work Desks
~Smart TV
~Fusion Stereo (with Bluetooth)
~USB Charging and 110V Outlet Adapters

The Cuisine- Chef Margaret Harrington

The Onboard Dining Experience

On Ebb + Flow, we offer a very unique menu style. Through observation and direct feedback, we’ve created a menu plan that caters to more time in and on the water, adventure and activities and less time feeling tired from eating too much. Because Margaret is a bonafide mermaid, Dive Master, Yoga Teacher, underwater hunter, and avid hiker, she can dedicate her time towards activities with you in the morning while showcasing her best culinary skills in the afternoon and evening. 

What we offer is better… think “energize”. We want you feeling satiated, not heavy and tired from eating all day.  

Our premier menu plan is two fully cooked meals: Brunch + Dinner. To start the day, a lighter continental style breakfast* will be available to graze on as individuals rise and shine. Additionally, appetizers and homemade desserts will be served as desired. Snacks will be available all day. 

*Options are chosen as a charter entity prior to charter, in the preference sheet.  

Chef Margaret will work with you and your group to determine the best options in a phone call about a month prior to your charter date. She maintains flexibility and welcomes an open conversation throughout the charter experience in regards to timing meals and specific needs. Her ultimate goal is to have people feeling vitalized through a nutritional, healthy, and even indulgent week aboard Ebb & Flow through her attentiveness and care.

Please keep in mind, planning is essential. Because we often visit remote places, access to provisions can be limited and extremely costly. Prior to your charter, each charter guest will be required to fill out a “Guest Profile + Preference Sheet”, which is a place to share your specific provision needs, preferences, and allergies.

Sample Menu

A great meal nourishes the body and captivates all the senses, while bringing family and friends together in a setting that completes the experience.  Featuring fresh ingredients, local flare, and chef caught sea to table seafood, your menu on board will be a personally catered and approachable culinary experience.

Continental style breakfast options:

  • Yogurt, granola, local honey and fresh berries
  • Toast, assortment of jams, hard boiled or scrambled eggs, fresh fruits
  • Daily bread, pastries, muffins. GF options available

Brunch Sample – Served between 10AM-12PM

Served with fresh fruit and choice of meats

  • Shakshuka: asparagus, stewed tomatoes, poached eggs, mediterranean spices, dill biscuits, bacon or mediterranean meats
  • Caribbean Eggs Benny: tostones, tomato, arugula, poached eggs, passionfruit hollandaise + side of watermelon, basil, feta salad
  • Lobster Omelets, potatoes, and a fresh salad, sausage
  • Lunch style brunches available as well

We recognize this style isn’t for everyone and we are happy to accommodate a traditional menu plan, indicated in the contract and preference sheet prior to charter.

A traditional sample menu follows:

Breakfast

Asparagus Shakshuka

stewed tomatoes | asparagus | scallions + garlic | Moroccan spices | local poached eggs | dill biscuits | served with rosemary sourdough and fresh fruit

Caribbean Eggs Benny

tostones | tomato | arugula | local poached eggs | julienne bacon | passionfruit hollandaise

Homemade Granola and Yogurt

blueberries | lemon zest | caribbean honey | coconut oil | grated nutmeg | flax seeds | chia seeds | steel cut oats | Greek yogurt + fresh fruits

Lunch

Pear Prosciutto Pecan Salad

anjou pear | herbed goat cheese | spicy arugula | fig + white balsamic vinaigrette | toasted pecans

Ahi Tuna Bowls

quinoa | edamame | carrots | cabbage | pickled onion | cilantro | lime ginger soy vinaigrette

Tandoori Chicken Skewers

cumin | coriander | turmeric | organic chicken breasts | local greens | pickled onions | lemon yogurt dressing

 

Appetizers

Caribbean Conch Ceviche | scotch bonnet | citrus | passionfruit | coriander

Almond “ricotta” spread (vegan) | blood orange | honey roasted pistachios | basil | honey | cranberry almond crostini

Prosciutto wrapped asparagus | balsamic reduction

 

Dinner

Locally Sourced Mahi Mahi

8oz, grilled | floral forbidden rice | lime spiced zucchini noodles | mango lime beurre blanc

 Black Angus*

prime select, grilled to order | crispy parmesan broccolini | pepper cauliflower puree | steak dianne sauce | *Vegetarian option: fennel spiced cauliflower steak

Unadulterated Crab Cakes*

jumbo crab meat | gf panko | lobster broth tomato bisque | curry aioli drizzle | plantain crips | *GF + Vegan Option: artichoke chickpea cakes

Desserts

Lavender olive oil cake | orange bergamot icing

Salted caramel chocolate torte

Avocado cocoa mousse 

‘Captain Cocktail’ and ‘Sally in the Galley’ sample menu

Any individual dietary requests are catered for

(subject to produce availability)

BREAKFAST
EVERY DAY
Coffee or Tea is always on
Bloody Mary’s or Mimosas
Selection of Fruit Juices
Fresh Tropical Fruit Platter
Cereals / Museli / Yogurts
Fresh Breads and Pastries

ALONG WITH ONE OF THE FOLLOWING

  • Mexican Breakfast Bowl
  • Bacon, Ricotta and Chive Frittata
  • Captain’s Omelettes with a choice of fillingsCheese, Ham Croissant Bake
  • Homemade Pancakes, Bursting with Blueberries & lashings of Maple Syrup
  • English Fully Cooked Breakfast … the works!!!
  • Avocado, Bacon & Eggs on Toast

LUNCH

Rum Punches, Beer and Wine of your choice

  • Hot Crispy Bacon, Melting Brie & Olive Tossed Salad, Caribbean Egg & Potato Salad
  • Sally’s Gourmet homemade Cheese Burgers, tomato & avocado salsa
  • Lemon, Garlic Swordfish Kebabs, Beetroot and Scallions
  • Platters of Cobb Salad and freshly baked bread
  • Finger lickin’ sticky Ribs with a Sweet and Sour Red Salad
  • Salad Nicoise, with Seared Ahi Tuna
  • Roast Mushroom Gnocchi

 

APPETIZERS
‘CAPTAIN COCKTAIL’ MIX OF THE DAY

  • Reggae Reggae Nachos
  • Mushrooms stuffed with Blue cheese and Walnuts
  • Pizza style Pinwheels
  • Charcuterie and Cheese Boards
  • Chicken Satay and Crunchy Peanut Sauce
  • Spanish tapas; olives, Spice roasted Almonds, Chorizo, Lemon, garlic shrimp
  • Bacon and Avocado Bruschetta

DINNER

  • Sea Bass on top Saffron Rice, Carrot & Onion salad, Tahini Cream Sauce
  • Cheese, Tomato & Basil stuffed Chicken Breast with Chorizo Risotto
  • Grilled Citrus Ahi Tuna Steak, with Avocado and Spinach
  • Lemon, sage & Prosciutto stuffed Pork, served with Hot Potato, Red Pepper & Mozzarella salad
  • 5 spice Duck Breasts with Soy and Honey on Bok Choy
  • Seafood Paella, Fish lovers’ heaven!
  • Beef Tenderloin, Bois Boudrin, Homestyle Wedges

 

DESSERT

  • Caribbean Rum & Chocolate grilled Bananas
  • Ginger & Spice poached Pears
  • Kiwi & Mango individual Pavlovas
  • Chocolate Fudge Brownie with Raspberry Coulis and Blueberries
  • Classic Crème Brulee
  • Panacotta with mixed Berries
  • A Very Chocolatey Mousse

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.