Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Mitch Nesbit | South African | English, Afrikaans |
| Chef/First Mate | Emma Hill | South African | English |
Captain Mitch and Chef Emma bring an energetic, warm, and adventure-focused spirit to every charter. Both originally from South Africa, they pair confident seamanship, water sports experience, and guest-centered service with fresh, flavorful cuisine and thoughtful hospitality. Together, they create a charter experience that feels safe, relaxed, fun, and full of memorable moments on the water.
Click each crew profile to learn more about their background, experience, and personal story.
Captain
Mitch Nesbit
Chef/First Mate
Emma Hill
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 | 9 Guests |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week | |
| Summer 2027 | Inclusive | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week | |
| Winter 2027 to 2028 | Inclusive | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week | $36,500/week | $37,000/week | |
| Summer 2028 | Inclusive | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week | $36,500/week | $37,000/week | $0/week |
Additional Rate Information
Location Details
Summer Area: St Thomas USVI
Winter Area: St Thomas USVI
Operating Areas: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Leewards, Caribbean Windwards
Captain Mitch and Chef Emma bring an energetic, warm, and adventure-focused spirit to every charter. Both originally from South Africa, they pair confident seamanship, water sports experience, and guest-centered service with fresh, flavorful cuisine and thoughtful hospitality. Together, they create a charter experience that feels safe, relaxed, fun, and full of memorable moments on the water.
Click each crew profile to learn more about their background, experience, and personal story.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Mitch Nesbit | South African | English, Afrikaans |
| Chef/First Mate | Emma Hill | South African | English |
Captain
Mitch Nesbit
Chef/First Mate
Emma Hill
General
Accommodation
Amenities
Charter Preferences
Electronics
Green Initiatives
Leisure
Scuba Diving
Crew are happy to coordinate rendezvous diving.
10 Person Dinghy With 60 HP
2 Stand Up Paddle Boards
Kneeboard
Wakeboard
Towable Tube
2 Subnados
Floating Mats
Snorkel Gear
Fishing Gear
Beach Games
ESCAPADE is a top-spec BALI 5.4 flagship that turns generous space into a true luxury experience. With over 1,350 sq. ft. of intelligently designed living, panoramic views, and multiple lounge zones, every seat feels like the best one onboard. Standout features include a 48V lithium battery system that powers silent overnight A/C without the generator, plus a hydraulic swim platform that becomes a private beach club for swimming, lounging, and easy water access.
Accommodating up to 8 guests in 4 main cabins, ESCAPADE offers 1 master queen cabin with dual entrances to the salon and aft deck, making it easy to step straight from the bedroom toward the ocean. The 3 additional double cabins are roomy and spacious with full bathrooms, two of which include separate showers. All main cabins have full A/C with individually controlled temperatures, and a small single cabin with deck-hatch access is available on request, ideal for a child or teenager.
The flybridge, foredeck, and aft cockpit flow seamlessly for social days, breezy lunches, and star-gazing evenings on deck. Snorkel gear, fishing gear, a tube, wakeboard, and two Subnados add plenty of ways to enjoy the water, making ESCAPADE spacious, quiet, and superbly dialed in for island time.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
All breakfasts served with fresh fruit platter, granola, yogurt, coffee, fruit juice, and a selection of teas.
Shakshuka
North African staple of eggs poached in tomato gravy with feta and parsley, served with toast and crispy bacon.
French Toast
Topped with fresh berries and powdered sugar, served with crispy bacon.
Bagel Board
Scrambled eggs, smoked salmon, cream cheese, crispy bacon, and avocado.
Frittata
Eggs, cheese, spinach, and peppers baked into a fluffy frittata, served with toast and bacon.
MIDDAY
Baja Fish Tacos
Fresh wahoo with tortillas, avocado crema, mango salsa, jalapeños, and coleslaw.
Homemade Cheeseburgers
Served with crispy French fries, tomato, lettuce, onion, jalapeños, and homemade burger sauce.
Mahi Mahi Mediterranean Quinoa Salad
Oven-baked mahi with quinoa, olives, arugula, feta, cucumber, and tomatoes.
Tuna Poke Bowls
Pan-seared tuna over sushi rice with edamame, radishes, sweetcorn, cucumber, avocado, seaweed crisps, and poke sauce.
HORS D’OEUVRES
Baked Brie
Large baked brie topped with honey, herbs, and toasted walnuts, served with crackers.
Charcuterie Board
Cheeses, cured meats, grapes, stuffed olives, dried fruit, crackers, and mixed nuts.
Mexican Dip Board
Homemade guacamole, salsa, and queso with tortilla chips.
Hummus Platter
Homemade hummus with celery, peppers, and flatbreads.
Halloumi Salad
Grilled halloumi with avocado, sweet corn, and balsamic glaze.
Roast Beet & Goat Cheese Salad
With arugula, red onion, walnuts, and goat cheese crumbles.
Goat Cheese Stuffed Mini Peppers
Roasted peppers stuffed with goat cheese, topped with honey and balsamic.
Greek Sushi Rolls
Cucumber rollups with hummus, feta, sundried tomatoes, and Kalamata olives.
MAIN
Scallops & Mushroom Risotto
Seared scallops with creamy mushroom risotto.
Salmon & Lemon Spinach Orzo
Pan-fried salmon with creamy lemon spinach orzo.
Chicken Fajita Bowls
Grilled chicken with jasmine rice, peppers, onions, sweetcorn, avocado, sour cream, and cheese.
Ribeye Steak
With garlic mashed potatoes, balsamic asparagus, honey-roasted carrots, and homemade steak sauce.
DESSERT
Brownies & Ice Cream
Homemade brownies with creamy ice cream.
Lemon Posset
Lemon custard in a lemon half topped with raspberries and mint.
Strawberry Mousse
Light strawberry mousse with whipped cream and fresh strawberries.
Crème Brûlée
Classic custard topped with caramelized sugar.
Escapade is a crewed BALI 5.4 sailing catamaran sailing the USVI and BVI from St. Thomas. With over 1,350 sq ft of intelligently designed living, panoramic views, and multiple lounge zones, every seat feels like the best one onboard. Escapade features a 48V lithium battery system that powers silent overnight A/C—no generator, just deep sleep—and a hydraulic swim platform that becomes your private beach club. She accommodates 8 guests in 4 Queen cabins, each with a private en suite. The flybridge, foredeck, and aft cockpit flow seamlessly for social days and breezy dinners, plus snorkel gear, fishing gear, tube, wakeboard, and a wood-fired grill for under-the-stars meals. Enhancing the onboard experience, Escapade now includes two Subnado electric sea scooters, offering guests an exciting way to explore beneath the surface.
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. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.