Ed Hamilton & Co.

ENCHANTE

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Sample Menu

Chef Rebecca Evans Sample Menu  

Breakfast/Brunch

Sweetcorn and fritters
Sweetcorn and green chili fritters with red pepper relish and avocado.

Crispy poached eggs
Proscuitto wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.

Banana and sesame Crepes
Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.

Italian eggs Caprese
Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil

Toast and Ricotta
Homemade toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey

Eggs Benedict
Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise

Tomato and Burrata Tart
Mini tarts filled with marinated tomatoes and fresh burrata mozzarella served with sliced boiled egg and lemon balsamic dressing.

Lunch

Sushi platter
A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.

Smoked mackerel pate
Served with mini Brioche loaves, red onion chutney, and green salad.

Thai crab cakes
Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons

Ravioli
Homemade spinach and ricotta ravioli with tomato and balsamic drizzle served with a zingy lemon and rocket salad.

Sea Bream
Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Z’atar.

Goats Cheese Pithivier
Oven-baked puff pastry wrapped goat’s cheese served with an apple, cucumber, and lemon salad and drizzled with balsamic glaze.

Smoked chicken salad
Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a Chive Creme Fraiche

Canapés

A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.

Entrees

Crusted Hake
Cumin and parmesan-crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.

Chicken Kiev
Curried butter Chicken Kiev served atop butternut squash Sag Aloo

Rack of lamb
Herb crusted rack of lamb with a red wine reduction served with minted new potatoes and buttered spring greens.

Red Snapper
Pan-seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.

Filet Mignon
Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.

Lobster Tails
Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower

Pork Belly
Crisped pork belly accompanied by creamy mashed potato, apple puree and fine  green greens

Hoisin duck breast
Pan-seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy

Dessert

Panna Cotta
Mango and coconut panna cotta served with vanilla bean shortbread and champagne foam

Poppyseed cake
A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream

Pineapple Carpaccio
Paper-thin pineapple slices marinated in a ginger and chilli syrup served with basil sorbet and a crispy almond Tuille

Chocolate Cremeaux
Rich chocolate creméaux with an Amaretti crumb and a tangy orange fluid gel é

Lemon tart
Lemon tart with a shortcrust pastry served on a bed of toasted meringue with Dulche de Leche and fresh blueberries

Profiteroles
Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries

Parkin Cake
Spiced ginger Parkin Cake served with mango sorbet and toasted coconut

ENCHANTÉ DRINKS ON BOARD

Spirits

Vodka (such as Tito’s and Stolichnaya)

Whisky (such as Bourbon and Jack Daniels)

Rum (such as Bologne – white and dark – Bacardi)

Gin (such as Hendricks and Bombay Sapphire)

Aperol

Cachaça

Porto Cruz

Limoncello

Bailey’s

Wine

White wine such as Sauvignon, Chardonnay, Bordeaux

Red wine such as Cabernet, Pinot Noir, Bordeaux

Prosecco and Champagne

Beer and Soft Drinks

IPAs

Corona

Caribe

Presidente

Ginger beer

Diet coke

Tonic water

Sparkling water

Juice

Additional Rate Information

***Please note Enchante cannot do a USVI only charter. They are available for charters out of BVI, SXM or other locations upon request.

Additional Rate Details:
Minimum charter length:
4 NIGHT MINIMUM

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MORE THAN 7 NIGHT CHARTERS: Nights 8 and 9 are each discounted 33%

XMAS/NEW YEAR’S: 7 nights over Christmas $39,000 and New Year’s flat rate $39,000 for 2-10 guests. 2021 New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

SLEEPABOARD RATE: $2,000
Includes boarding at 4pm or later with welcome cocktail. Client takes dinner on shore at client expense. Includes continental breakfast the next morning and depart at 12noon unless otherwise agreed upon with Captain.

The rates include:

• Private Yacht & Service of the crew (captain, hostess/cook)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 6 private air-conditioned double cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including standard ships bar
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rods, 2 SUP

The rates do not include:

• Cancellation Insurance and private insurance
• Fine wines, champagne & spirits, special meals orders
• Harbour and docking fees, cruising taxes, clearance and customs fees
• Transfer airport – base – airport
• Personal expenses
• Tip

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Also available for departures in BVI.

Inquire for other location requests.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
Winter 2021 to 2022 Inclusive $22,400 $23,600 $24,800 $26,000 $27,200 $28,400 $29,600 $30,800 $32,000
Summer 2022 Inclusive $22,400 $23,600 $24,800 $26,000 $27,200 $28,400 $29,600 $30,800 $32,000
Winter 2022 to 2023 Inclusive $22,400 $23,600 $24,800 $26,000 $27,200 $28,400 $29,600 $30,800 $32,000

Additional Rate Information

***Please note Enchante cannot do a USVI only charter. They are available for charters out of BVI, SXM or other locations upon request.

Additional Rate Details:
Minimum charter length:
4 NIGHT MINIMUM

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MORE THAN 7 NIGHT CHARTERS: Nights 8 and 9 are each discounted 33%

XMAS/NEW YEAR’S: 7 nights over Christmas $39,000 and New Year’s flat rate $39,000 for 2-10 guests. 2021 New Year’s charters must start December 27th or later.

Embarkation 12PM / Disembarkation 12PM

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

SLEEPABOARD RATE: $2,000
Includes boarding at 4pm or later with welcome cocktail. Client takes dinner on shore at client expense. Includes continental breakfast the next morning and depart at 12noon unless otherwise agreed upon with Captain.

The rates include:

• Private Yacht & Service of the crew (captain, hostess/cook)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 6 private air-conditioned double cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including standard ships bar
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rods, 2 SUP

The rates do not include:

• Cancellation Insurance and private insurance
• Fine wines, champagne & spirits, special meals orders
• Harbour and docking fees, cruising taxes, clearance and customs fees
• Transfer airport – base – airport
• Personal expenses
• Tip

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Also available for departures in BVI.

Inquire for other location requests.

Imagine a Caribbean vacation that combines the comfort of a luxury yacht with the dining and hospitality of an elegant inn. Captain Stuart and Chef Rebecca Evans specialize in bringing you a truly unique experience that combines fine dining, fun daytime adventures, and thoughtful attention to detail. Days may be spent snorkeling and swimming in a new spot every day, surrounded by beautiful Caribbean waters. Each evening offers another gorgeous tropical cove with drinks and hors d’oeuvre served on the top deck.

Stuart and Becky bring years of sailing and globetrotting experience, great knowledge of cuisine and wines with them as well as a passion for all things above and below the waves. They never fail to entertain and impress their guests, encouraging them to get the very most from their precious time on vacation.

Captain Stuart (Stu) Evans really is a son of the sea. He hails from the sailing capital of Southampton on the south coast of England and is the son of a boatbuilder. Stuart brings professionalism and confidence to the task of safely navigating you and your loved ones to the best spots to swim, snorkel, walk, dine, beach or anchor. Your Captain, a lover of all water sports will happily get the water toys out and spend time ensuring that you have a ball.

Chef Rebecca (Becky) Evans is a culinary marvel, winning first and second prizes in the BVI boat show culinary competition 2016. A London girl who once stood upon the theatre stages of the West End, her wide range of dishes tantalize the taste buds, gathering influences from traditional home cooking to exotic Thai, Indian and European flavors. Producing restaurant-quality food, Becky has survived many last-day kidnap attempts from her charter guests. Becky is also a water baby and lover of the Caribbean waters.

Becky and Stuart are seasoned charter crew and have in-depth knowledge of all the most beautiful anchorages and an inherent ability to gauge the pace their guests want to go. They will ensure you have a trip to remember and will want to do again and again.

Becky and Stuart are both certified in navigation and safety-rescue. Both have been fully vaccinated.

Title Name Nation Born Languages
Captain Stuart Evans UK 0 Becky and Stuart are English speaking
Crew Rebecca Evans UK

Captain

Captain Stuart

Chef

Chef Rebecca

Accomodation

Electric Heads 5

Ammenities

Ac Full
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No

General

Length 58 Ft
Pax 10
Cabins 5
Refit 2021
Year Built 2018
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 14' Center Console
Dinghy Hp 40
Adult W Skis No
Jet Skis No
Stand Up Paddle 2
Gear Snorkel Yes
Float Mats Yes

Other Specs

Beam 29.3 Ft
Draft 4.6 Ft
Queen 5
Pref Pickup St. Martin
Other Pickup BVI
Turn Around 72 Hours
Builder FOUNTAINE PAJOT
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
Gay Charters Yes
Nude Charters No
Engines Twin 130 HP Volvo diesels
Inverter Yes
Sea Bob No
Sea Scooter No
Dinghy Sailing No
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 5
Tp In Heads Yes
Ac Night No
Num Video Yes

Chef Rebecca Evans Sample Menu  

Breakfast/Brunch

Sweetcorn and fritters
Sweetcorn and green chili fritters with red pepper relish and avocado.

Crispy poached eggs
Proscuitto wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.

Banana and sesame Crepes
Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.

Italian eggs Caprese
Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil

Toast and Ricotta
Homemade toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey

Eggs Benedict
Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise

Tomato and Burrata Tart
Mini tarts filled with marinated tomatoes and fresh burrata mozzarella served with sliced boiled egg and lemon balsamic dressing.

Lunch

Sushi platter
A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.

Smoked mackerel pate
Served with mini Brioche loaves, red onion chutney, and green salad.

Thai crab cakes
Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons

Ravioli
Homemade spinach and ricotta ravioli with tomato and balsamic drizzle served with a zingy lemon and rocket salad.

Sea Bream
Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Z’atar.

Goats Cheese Pithivier
Oven-baked puff pastry wrapped goat’s cheese served with an apple, cucumber, and lemon salad and drizzled with balsamic glaze.

Smoked chicken salad
Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a Chive Creme Fraiche

Canapés

A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.

Entrees

Crusted Hake
Cumin and parmesan-crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.

Chicken Kiev
Curried butter Chicken Kiev served atop butternut squash Sag Aloo

Rack of lamb
Herb crusted rack of lamb with a red wine reduction served with minted new potatoes and buttered spring greens.

Red Snapper
Pan-seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.

Filet Mignon
Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.

Lobster Tails
Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower

Pork Belly
Crisped pork belly accompanied by creamy mashed potato, apple puree and fine  green greens

Hoisin duck breast
Pan-seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy

Dessert

Panna Cotta
Mango and coconut panna cotta served with vanilla bean shortbread and champagne foam

Poppyseed cake
A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream

Pineapple Carpaccio
Paper-thin pineapple slices marinated in a ginger and chilli syrup served with basil sorbet and a crispy almond Tuille

Chocolate Cremeaux
Rich chocolate creméaux with an Amaretti crumb and a tangy orange fluid gel é

Lemon tart
Lemon tart with a shortcrust pastry served on a bed of toasted meringue with Dulche de Leche and fresh blueberries

Profiteroles
Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries

Parkin Cake
Spiced ginger Parkin Cake served with mango sorbet and toasted coconut

ENCHANTÉ DRINKS ON BOARD

Spirits

Vodka (such as Tito’s and Stolichnaya)

Whisky (such as Bourbon and Jack Daniels)

Rum (such as Bologne – white and dark – Bacardi)

Gin (such as Hendricks and Bombay Sapphire)

Aperol

Cachaça

Porto Cruz

Limoncello

Bailey’s

Wine

White wine such as Sauvignon, Chardonnay, Bordeaux

Red wine such as Cabernet, Pinot Noir, Bordeaux

Prosecco and Champagne

Beer and Soft Drinks

IPAs

Corona

Caribe

Presidente

Ginger beer

Diet coke

Tonic water

Sparkling water

Juice

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.