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 Charlie’s Sample Menu

DAY BREAK

DAILY OFFER

Cereal, Yoghurt, Fresh Fruit, Granola, Morning Beverages

Locally roasted coffee

SHAKSHUKA

Merguez, Eggs, Tomato, Harissa, Spring Onion

MONKEY BREAD

Brioche, light caramel, pecans, caramelized banana

EGGS BENEDICT

Homemade hollandaise sauce, Pached eggs, Avocado, Greens

CARRIBEAN BREAKFAST

Eggs, Black Beans Rice, Guacamole, Tomato, Sour Cream, Pan-seared fish

SUSHI BREAKFAST

Sunny-Side up eggs, Sushi rice, Nori, Bacon

EGGNOG FRENCH TOAST

Brioche bread, Eggnog mix, Pusser’s Rum, Nutmeg

VEGAN SCRAMBLE

Roasted bell pepper, Onion, Tofu, Kalamata

BUTTERMILK GLUTEN FREE PANKAKES

Fruit Salad, Lavender syrup

LUNCH

 

LOCAL CEVICHE – LECHE DE TIGRE

Fresh caught Wahoo, Pineapple, Coconut milk, Avocado, Tomato, Lime, Habanero

Crab Cake Salad

Crab cakes, remoulade, Kale

DRAGON BOWL

Grilled tofu, Rice, Edamame, Sesame Soya Dressing

CHEESEBURGER

Grilled patty, Aged Cheddar, Tomato, Lettuce, BBQ

PULLED PORK SLIDERS

Braised meat, Apple, Whiskey Stout BBQ sauce, Mayo

CAULIFLOWER TACO

Grilled Cauliflower, Pineapple, Cabbage, Cilantro, Corn

LAMB

Lamb Minced, Rice Vermicelli, Cabbage, Mint, Cilantro, Lime

GREEK SALAD

Tomato, Cucumber, Boiled Egg, Feta, Red Onion, Kalamata

CITRUS ITALIAN SALAD

Pomelo, Grapefruit, Blood Orange, Lemon, Endives, Capers, Haloumi Cheese

TUNA TARTARE

Tuna, Mudjol Caviar, Spring Onion, Sambal Olek, Fish Sauce

MAINS

CRAB BOIL

Crab, Corn, Onion, Lemon, Smoked Sausage, Jerk Spices

CARROT AGNOLETTI

Carrot butter sauce, Crispy Prosciutto

RIB EYE

Buttered radishes, Kale, Parmesan

GRILLED MAHI MAHI

Lemon, Fennel, Brussel Sprouts, Dill

MUSHROOM WELLINGTON

Seared Shiitake, Portobello, Walnuts

SHANGHAÏ NOODLES

Pork Mince, Peanuts, Douban Jiang, Spring Onion

LAMB T-BONES

Parsnip Purée, Beets Millefeuille, Beurre Blanc

VEGETARIAN LASAGNA

Squash noodles, Homemade Vegan Bolognese, Mozzarella & Parmesan

TUNA STEAK

Seared tuna, Yuzu oil, Iceberg lettuce

HORS D’OEUVRES

BURRATA

Heirloom tomato salad, Homemade Fougasse Bread

GASPACHO

Tomato & Watermelon, Chiles, Lime

CAVIAR PLATTER

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

HOMEMADE DUMPLINGS

Pork and chives/ Lamb lemongrass /Vegetarian

PROSECCO SHRIMP TACO

Prosecco-cooked shrimps, Tomato water, Daikon, Dill

DESSERT

KEY LIME PIE

NEW YORK CHEESECAKE

CHOCOLATE MOUSSE

PANNACOTTA

TIRAMISU

GRAND MARNIER CRÈME BRULÉE

WHITE CHOCOLATE ‘’CRÉMEUX’’

HOMEMADE CUSTOM BIRTHDAY

CULINARY PHILOSOPHY

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.

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

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***

SLEEP ABOARD:
$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.

 

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
Summer 2022 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2022 to 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 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.

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

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***

SLEEP ABOARD:
$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.

 

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

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

Title Name Nation Born Languages
Captain Benoit Nantel Canadian 1993 English
Crew Charlie April Canadian
Ether Crewed Lagoon 50 Captain Benoit Nantel

Captain

Beniot Nantel
Ether Crewed Lagoon 50 Chef Charlie April

Charlie April

Chef/First Mate

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
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.

Other Specs

size Feet 50.00 Ft
Beam 27 Ft
Draft 5 Ft
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 Charlie’s Sample Menu

DAY BREAK

DAILY OFFER

Cereal, Yoghurt, Fresh Fruit, Granola, Morning Beverages

Locally roasted coffee

SHAKSHUKA

Merguez, Eggs, Tomato, Harissa, Spring Onion

MONKEY BREAD

Brioche, light caramel, pecans, caramelized banana

EGGS BENEDICT

Homemade hollandaise sauce, Pached eggs, Avocado, Greens

CARRIBEAN BREAKFAST

Eggs, Black Beans Rice, Guacamole, Tomato, Sour Cream, Pan-seared fish

SUSHI BREAKFAST

Sunny-Side up eggs, Sushi rice, Nori, Bacon

EGGNOG FRENCH TOAST

Brioche bread, Eggnog mix, Pusser’s Rum, Nutmeg

VEGAN SCRAMBLE

Roasted bell pepper, Onion, Tofu, Kalamata

BUTTERMILK GLUTEN FREE PANKAKES

Fruit Salad, Lavender syrup

LUNCH

 

LOCAL CEVICHE – LECHE DE TIGRE

Fresh caught Wahoo, Pineapple, Coconut milk, Avocado, Tomato, Lime, Habanero

Crab Cake Salad

Crab cakes, remoulade, Kale

DRAGON BOWL

Grilled tofu, Rice, Edamame, Sesame Soya Dressing

CHEESEBURGER

Grilled patty, Aged Cheddar, Tomato, Lettuce, BBQ

PULLED PORK SLIDERS

Braised meat, Apple, Whiskey Stout BBQ sauce, Mayo

CAULIFLOWER TACO

Grilled Cauliflower, Pineapple, Cabbage, Cilantro, Corn

LAMB

Lamb Minced, Rice Vermicelli, Cabbage, Mint, Cilantro, Lime

GREEK SALAD

Tomato, Cucumber, Boiled Egg, Feta, Red Onion, Kalamata

CITRUS ITALIAN SALAD

Pomelo, Grapefruit, Blood Orange, Lemon, Endives, Capers, Haloumi Cheese

TUNA TARTARE

Tuna, Mudjol Caviar, Spring Onion, Sambal Olek, Fish Sauce

MAINS

CRAB BOIL

Crab, Corn, Onion, Lemon, Smoked Sausage, Jerk Spices

CARROT AGNOLETTI

Carrot butter sauce, Crispy Prosciutto

RIB EYE

Buttered radishes, Kale, Parmesan

GRILLED MAHI MAHI

Lemon, Fennel, Brussel Sprouts, Dill

MUSHROOM WELLINGTON

Seared Shiitake, Portobello, Walnuts

SHANGHAÏ NOODLES

Pork Mince, Peanuts, Douban Jiang, Spring Onion

LAMB T-BONES

Parsnip Purée, Beets Millefeuille, Beurre Blanc

VEGETARIAN LASAGNA

Squash noodles, Homemade Vegan Bolognese, Mozzarella & Parmesan

TUNA STEAK

Seared tuna, Yuzu oil, Iceberg lettuce

HORS D’OEUVRES

BURRATA

Heirloom tomato salad, Homemade Fougasse Bread

GASPACHO

Tomato & Watermelon, Chiles, Lime

CAVIAR PLATTER

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

HOMEMADE DUMPLINGS

Pork and chives/ Lamb lemongrass /Vegetarian

PROSECCO SHRIMP TACO

Prosecco-cooked shrimps, Tomato water, Daikon, Dill

DESSERT

KEY LIME PIE

NEW YORK CHEESECAKE

CHOCOLATE MOUSSE

PANNACOTTA

TIRAMISU

GRAND MARNIER CRÈME BRULÉE

WHITE CHOCOLATE ‘’CRÉMEUX’’

HOMEMADE CUSTOM BIRTHDAY

CULINARY PHILOSOPHY

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.