Ed Hamilton & Co.

ETHER

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

Sample Menu

Chef Dominique’s Sample Menu

Breakfast

FRUIT JUICE, FRESH FRUIT, YOGHURT, CEREAL AND GRANOLA WILL BE SERVED WITH BREAKFAST EVERY MORNING

CARAMELISED BANANA PANCAKE STACK SERVED WITH CRISPY BACON AND MAPLE SYRUP

BAKED EGGS IN A HEARTY TOMATO SAUCE, SERVED WITH BREAKFAST POTATOES

HONEY OAT MUFFINS AND FRESHLY BAKED CROISSANTS EGGS BENEDICT

CREAM CHEESE AND SMOKED SALMON BAGELS BREAKFAST QUICHE

BREAKFAST BURRITO

Lunch

SEARED TUNA STEAKS AND NICOISE SALAD SERVED WITH FRESHLY BAKED BREAD

GRILLED CHICKEN SKEWERS AND MEDITERRANEAN COUSCOUS SALAD SERVED WITH FRESHLY MADE PITAS

BLACKENED FISH TACOS WITH CILANTRO AND AVOCADO SAUCE SERVED WITH MANGO SALSA

CHEESE BURGERS IN PARADISE

PULLED PORK SLIDERS WITH BALSAMIC SOY SAUCE SERVED WITH CITRUS PINEAPPLE SLAW

GRILLED CHICKEN AND PINEAPPLE SALAD SERVED WITH FRESHLY BAKED BREAD

CARIBBEAN BEEF PASTY SERVED WITH SALAD

DINNER

Appetisers to start

BAKED FETA AND OLIVE BRUSCHETTA TRIO OF FLAT BREADS
-GARLIC AND HERB
-TOMATO AND BASIL

-FIG AND PROSCIUTTO

SPINACH AND RICOTTA CHEESE RAVIOLI IN A WHITE WINE SAUCE BLACKENED SHRIMP CAESAR SALAD

PORK DUMPLINGS

COCONUT SHRIMP WITH THAI PINEAPPLE CHILI SAUCE

BEETS AND GOATS CHEESE SALAD

Main course

GRILLED MAHI MAHI SERVED WITH COCONUT RICE AND VEGETABLE PARCEL PORK TENDERLOIN SERVED WITH SWEET POTATO MASH A SPINACH AND FETA SALAD

SURF AND TURFGRILLED BEEF FILLET AND LOBSTER TAIL  SERVED WITH POTATO GRATIN AND ROASTED BRUSSEL SPROUTS

BAKED SALMON SERVED WITH MINT AND PEA RISOTTO

SEAFOOD PASTA IN A HOMEMADE PASTA SAUCE

RACK OF LAMB WITH HERB CRUST SERVED WITH OVEN ROASTED POTATOES AND GRILLED ASPARAGUS

Dessert

CREMBRULE

CHEESE CAKE

MILK AND COOKIES

FLAMBÉ BANANA CREPES SERVED WITH CREAM CHOCOLATE BROWNIE AND ICE CREAM

KEY-LIME PIE

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.

HOLIDAYS:
2022
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

Please Inquire for 2023 Holiday Rates

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

SLEEP ABOARD:
$2,000 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.

Additional Rate Information

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

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 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2023 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Winter 2023 to 2024 Inclusive $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000

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.

HOLIDAYS:
2022
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

Please Inquire for 2023 Holiday Rates

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

SLEEP ABOARD:
$2,000 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.

Location Details

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

Ether Crewed Lagoon 50 Charter Captain and Chef in the BVI

Captain Richard Vincent
• Yacht Master Ocean/Offshore
• AEC1 (Approved Engine Course)
• Powerboat Level II
• RYA VHF Radio
• PADI Dive Master
• STCW renewal- to be completed by 16 September • ENG1 renewal- to be completed on 7 September
Completed the following OOW modules • Efficient Deckhand
• GMDSS
• HELM Management

Chef Dominique Vincent
• Certificate in Culinary arts- Ashburton Chefs Academy • RYA Day Skipper
• Powerboat level II
• RYA VHF Radio
• STCW renewal- to be completed by 16 September • ENG1 renewal- to be completed on 7 September

Richard and Dominique Vincent are a dynamic, energetic married couple from Johannesburg , South Africa. They are truly the definition of a team and play to each other’s strengths. They are never in competition with each other and if the one sees the other needs help, they will quickly step into support.

These amazing qualities translate excellently to the charter environment. Their main focus, based on 5 years chartering in the Caribbean, is the client’s happiness. As natural hosts they go out of the way to ensure both the satisfaction and happiness of the guests. This attitude coupled with their efficient planning and organizational skills, makes for trouble free, enjoyable charters.

Richard is naturally friendly, passionate and has excellent social skills. He exudes confidence and he instils a sense of safeness in others. He is a natural leader but is equally prepared to roll up his sleeves and do what needs to be done to get the job done. Richard is comfortable in meeting the demands of his position and is always thinking ahead to ensure a stunning charter for his guests.

Dominique is a natural nurturer and loves to feed people with quality, attractive and tasty dishes. After her training at Ashburton, UK and being chef on charter boats serving 100’s of delicious meals, Dominique has discovered that her passion is to cook for others. To this end she has spent the last 2 years experimenting with new dishes, working with different spices and flavours and presenting mouthwatering meals making the recipients come back for more. A true gift. Her quiet, easy-going nature makes it easy to interact with her and she is a calming influence in any situation.

Together this couple have an A class work ethic and their professional conduct has made them a favourite in the charter environment, both with guests as well as colleagues.

Crew fully vaccinated

Title Name Nation Born Languages
Captain Richard Vincent South African 1987 English
Crew Dominique Vincent South African

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 13.5kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50 ft
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 8 knots
Guest Smoke Tramsom Please
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 12ft
Dinghy Hp 30hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board 1
2 Man Kayak 1
Float Mats No
Games Beach Yes
Fishing Gear Yes
Dive Info 3 dives included per certified diver

Diving group number depends on certified divers experience.
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Richard is a PADI Dive Master

Other Specs

size Feet 50.00 Ft
Beam 27
Draft 5
Queen 3
Double Cabins 1
Turn Around 48hr Required
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Streaming
Board Games Yes
Num Books Yes
Cam Corder Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch Many
Engines 2 x Yanmar 4JH80
Inverter Yes
Water Capacity 250 gallons
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder Yes
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 6
Num Regs 6
Num Divers 6
Num Dives 6
Other Entertain Complementary USVI and BVI map to track your charter

Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Showers 4
Tp In Heads Yes
Ac Night Yes
Num Video Yes
Sail Instruct Yes

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

Chef Dominique’s Sample Menu

Breakfast

FRUIT JUICE, FRESH FRUIT, YOGHURT, CEREAL AND GRANOLA WILL BE SERVED WITH BREAKFAST EVERY MORNING

CARAMELISED BANANA PANCAKE STACK SERVED WITH CRISPY BACON AND MAPLE SYRUP

BAKED EGGS IN A HEARTY TOMATO SAUCE, SERVED WITH BREAKFAST POTATOES

HONEY OAT MUFFINS AND FRESHLY BAKED CROISSANTS EGGS BENEDICT

CREAM CHEESE AND SMOKED SALMON BAGELS BREAKFAST QUICHE

BREAKFAST BURRITO

Lunch

SEARED TUNA STEAKS AND NICOISE SALAD SERVED WITH FRESHLY BAKED BREAD

GRILLED CHICKEN SKEWERS AND MEDITERRANEAN COUSCOUS SALAD SERVED WITH FRESHLY MADE PITAS

BLACKENED FISH TACOS WITH CILANTRO AND AVOCADO SAUCE SERVED WITH MANGO SALSA

CHEESE BURGERS IN PARADISE

PULLED PORK SLIDERS WITH BALSAMIC SOY SAUCE SERVED WITH CITRUS PINEAPPLE SLAW

GRILLED CHICKEN AND PINEAPPLE SALAD SERVED WITH FRESHLY BAKED BREAD

CARIBBEAN BEEF PASTY SERVED WITH SALAD

DINNER

Appetisers to start

BAKED FETA AND OLIVE BRUSCHETTA TRIO OF FLAT BREADS
-GARLIC AND HERB
-TOMATO AND BASIL

-FIG AND PROSCIUTTO

SPINACH AND RICOTTA CHEESE RAVIOLI IN A WHITE WINE SAUCE BLACKENED SHRIMP CAESAR SALAD

PORK DUMPLINGS

COCONUT SHRIMP WITH THAI PINEAPPLE CHILI SAUCE

BEETS AND GOATS CHEESE SALAD

Main course

GRILLED MAHI MAHI SERVED WITH COCONUT RICE AND VEGETABLE PARCEL PORK TENDERLOIN SERVED WITH SWEET POTATO MASH A SPINACH AND FETA SALAD

SURF AND TURFGRILLED BEEF FILLET AND LOBSTER TAIL  SERVED WITH POTATO GRATIN AND ROASTED BRUSSEL SPROUTS

BAKED SALMON SERVED WITH MINT AND PEA RISOTTO

SEAFOOD PASTA IN A HOMEMADE PASTA SAUCE

RACK OF LAMB WITH HERB CRUST SERVED WITH OVEN ROASTED POTATOES AND GRILLED ASPARAGUS

Dessert

CREMBRULE

CHEESE CAKE

MILK AND COOKIES

FLAMBÉ BANANA CREPES SERVED WITH CREAM CHOCOLATE BROWNIE AND ICE CREAM

KEY-LIME PIE

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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.