- Guests 6
- Cabins 3
- Model Cat
- Year Built 2010
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2023 to 2024||Inclusive||$27,400||$28,400||$29,400||$30,400||$31,400|
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.
CHRISTMAS/NEW YEARS: 1-6 guests @ $37,900, 7 night minimum.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 28th December..
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: ELYSIUM is available for Summer & Winter season in the BVI
Matt and Tara are an experienced energetic couple with a great sense of fun. They have a diverse range of skills above and below the water. A highly motivated, organised couple with an eye for detail and the desire to ensure their guests have the vacation they have been dreaming about.
They love helping guests discover the amazing waters of the British Virgin Islands through snorkeling and diving. A diving instructor for 20 years, Tara enthuses about the local fish and their habitats, sharing her knowledge with guests.
A professional chef, Tara spent two years at one of London’s top catering colleges, and 10 years working in some top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world. Tara has combined her two passions: cooking and the ocean. As a result of her training, when faced with issues like food intolerance or allergies, she can quickly produce suitable alternatives. Tara loves creating new menus and experimenting with new dishes and providing her guests with a fantastic culinary experience.
Matt is an RYA/MCA Yachtmaster with over ten years professional experience sailing the waters of Australia, BVI, Italy and the UK. He enjoys meeting new guests and dealing with challenges over the years. He loves being involved on deck and in the water, as well as exploring new places and cultures.
Crew is fully vaccinated for Covid-19
Fly bridge with sofa and cocktail table
2 custom sun lounges and bolsters on front trampoline
2 Fatboy bean bag chairs
LED underwater lights
40in TV in Salon with Apple TV(available in all cabins) and Direct TV
2 VHF + 1 cordless VHF
Sleeps 6 guests,
3 king size guest cabins; 1 master ensuite and 2 VIP cabins
Private crew quarters and companion way
Each cabin is fully equipped with a private shower, private electric head, temperature controlled A/C, TV/DVD, hairdryer and converter plugs and L’Occitane toiletries (shampoo and shower gel)
|Sample Menu Tara Phelps|
Breakfast- smoked salmon platter with freshly baked croissants
Lunch- charcuterie platters
Appetizers – stuffed Mushrooms
Starter- blue cheese panna Cotta with port balsamic poach pears
Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto
Desert-chocolate lava cake with mango sorbet
Breakfast- chocolate chip pancakes
Lunch- caprese salad with home made bread
Appetizers – lobster samosas
Starter- shrimp and wild mushroom bouchée
Dinner- pan seared duck with a port and red current reduction
Desert- baileys creme brûlée with white chocolate biscotti
Breakfast- pain chocolate & chia seed pudding
Lunch- Moule’s Mariniere
Appetizers – shrimp toast
Starter- baked Brie with homemade cranberry and port compote
Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce
Desert-raspberry and lemon Mille-feuille
Breakfast- avocado baked eggs
Lunch- goats cheese and roasted pepper baskets
Appetizers – beetroot hummus platter
Starter- tuna tartara
Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce
Desert- key lime pie
Breakfast- yogurt parfait & raisin swirls
Lunch- crab and avocado salad
Appetizers – cheese scones with vintage cheddar and port cranberry compote
Starter- butternut squash soup
Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction
Desert- strawberry cheesecake ice cream bomb
Breakfast- overnight soaked oats & Banana Bread
Lunch- Caesar salad with BBQ shrimp
Appetizers – crispy crab and ginger dumplings
Starter- foie gras on homemade brioche with fig compote
Dinner- Bouillabaisse with crunchy bread
Desert- light non baked cheese cake with a summer berry compote
Breakfast- smoked salmon eggs Benedict
Lunch- sushi grade tuna nicole’s salad
Appetizers – truffle popcorn
Starter-beetroot and vodka cured kingfish
Dinner- Fillet of Beef Wellington
Desert-rich chocolate truffle tower with raspberry gelato
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.