- Guests 8
- Cabins 4
- Model Cat
- Year Built 2022
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2022 to 2023||Inclusive||$25,000||$25,500||$26,000||$26,500||$27,000||$27,500||$28,000|
|Winter 2023 to 2024||Inclusive||$25,000||$25,500||$26,000||$26,500||$27,000||$27,500||$28,000|
Additional Rate Information
*6 Night Minimum*
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***
CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Location Details: Ether is a BVI based boat with preferred picks up at Nanny Cay Tortola
Originally from Montreal, Canada, Benoît studied business administration before realizing that the 9 to 5 grind wasn’t for him. He fell in love with sailing after a trip with friends and decided to turn his life around. He left his hometown for Split, Croatia to learn how to sail and worked as a skipper around the Mediterranean delivering unforgettable yacht charter experiences for 4 years. After completing an Atlantic crossing in 2018, his next bucket list item is to tackle the high seas of the Pacific Ocean. Ben has a STCW certification and holds a RYA Yachtmaster with commercial endorsement.
Also from Montreal, Charlie started cooking at 4 with her grandmother. From that moment on, she made it her mission to learn new techniques and discover flavours from all over the world. After completing a formal training in culinary arts and as a sommelier, she worked in various restaurants and made her way to management and executive chef positions while earning a master’s degree in business administration. Being a chef on yachts allows her to combine her passion for cooking, desire for adventure and love of the sea. Always seeking to learn more, she has completed her PADI – DIVEMASTER program.
We make a dynamic pair who is passionate about hospitality and devoted to offer a high-end service. By working together on multiple occasions in various contexts -on land and at sea-, we developed a strong team spirit allowing us to present a professional and detailed oriented approach to day-to-day operations. Having a combined 25-year background in tourism and in the hospitality industry, we find a sincere gratification in offering a high-quality service to our guests.
Crew fully vaccinated
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
Stream2Sea Products Including-
Reef Safe 30SPF Sunscreen
Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
Chef Charlie’s Sample Menu
Cereal, Yoghurt, Fresh Fruit, Granola, Morning Beverages
Locally roasted coffee
Merguez, Eggs, Tomato, Harissa, Spring Onion
Brioche, light caramel, pecans, caramelized banana
Homemade hollandaise sauce, Pached eggs, Avocado, Greens
Eggs, Black Beans Rice, Guacamole, Tomato, Sour Cream, Pan-seared fish
Sunny-Side up eggs, Sushi rice, Nori, Bacon
EGGNOG FRENCH TOAST
Brioche bread, Eggnog mix, Pusser’s Rum, Nutmeg
Roasted bell pepper, Onion, Tofu, Kalamata
BUTTERMILK GLUTEN FREE PANKAKES
Fruit Salad, Lavender syrup
LOCAL CEVICHE – LECHE DE TIGRE
Fresh caught Wahoo, Pineapple, Coconut milk, Avocado, Tomato, Lime, Habanero
Crab Cake Salad
Crab cakes, remoulade, Kale
Grilled tofu, Rice, Edamame, Sesame Soya Dressing
Grilled patty, Aged Cheddar, Tomato, Lettuce, BBQ
PULLED PORK SLIDERS
Braised meat, Apple, Whiskey Stout BBQ sauce, Mayo
Grilled Cauliflower, Pineapple, Cabbage, Cilantro, Corn
Lamb Minced, Rice Vermicelli, Cabbage, Mint, Cilantro, Lime
Tomato, Cucumber, Boiled Egg, Feta, Red Onion, Kalamata
CITRUS ITALIAN SALAD
Pomelo, Grapefruit, Blood Orange, Lemon, Endives, Capers, Haloumi Cheese
Tuna, Mudjol Caviar, Spring Onion, Sambal Olek, Fish Sauce
Crab, Corn, Onion, Lemon, Smoked Sausage, Jerk Spices
Carrot butter sauce, Crispy Prosciutto
Buttered radishes, Kale, Parmesan
GRILLED MAHI MAHI
Lemon, Fennel, Brussel Sprouts, Dill
Seared Shiitake, Portobello, Walnuts
Pork Mince, Peanuts, Douban Jiang, Spring Onion
Parsnip Purée, Beets Millefeuille, Beurre Blanc
Squash noodles, Homemade Vegan Bolognese, Mozzarella & Parmesan
Seared tuna, Yuzu oil, Iceberg lettuce
Heirloom tomato salad, Homemade Fougasse Bread
Tomato & Watermelon, Chiles, Lime
Lumpfish Caviar, Buckwheat Blinis, Scotch eggs, Crème Fraîche
RICOTTA PISTACCHIO SALAD
Ricotta, Fresh herbs, Pistacchios, Olive Oil
ROASTED AVOCADO DIP
Avocado, Aïoli, Radishes, Bread Crumbles
Pork and chives/ Lamb lemongrass /Vegetarian
PROSECCO SHRIMP TACO
Prosecco-cooked shrimps, Tomato water, Daikon, Dill
KEY LIME PIE
NEW YORK CHEESECAKE
GRAND MARNIER CRÈME BRULÉE
WHITE CHOCOLATE ‘’CRÉMEUX’’
HOMEMADE CUSTOM BIRTHDAY
I am a passionate chef constantly seeking for new techniques to refine my art.
While my skills set is large, I am specifically inspired by farmer’s markets and seasonal products: my goal is to always serve the freshest ingredients and highlight their features.
Driven by the desire to saSsfy fully my guests, I create tailored menus for them to accommodate their tastes, preferences, dietary restricSons or allergies while keeping in mind budget and product availability. I rely on my experience working in restaurants of all sizes and style which grants me versaSlity and allowed me to master a variety of different cuisines.
Last but not least, customer service is part and parcel of my background and innate in my being. I conSnuously seek to reach the highest standards of service possible by keeping in mind the company’s and the guest’s best interest in mind to create unforgeWable memories.
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.