Ed Hamilton & Co.

EXCESS

  • Guests 9
  • Cabins 4
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

EXCESS is one of the very few builds from Sunreef Luxury Yachts in the region. She is the seventh of the eleven Sunreef 70′ sails ever built and just went through a refit in 2018. EXCESS is an up galley, owners edition. She has 1 larger master suite with pullman plus 2 spacious queen cabins, and 1 bunk room all with private ensuite heads with stalls showers and electric toilets fresh water flush. All cabins have individual A/C controls. Crew stays in the port aft room and it is not available to guests.

The yacht is strikingly and uniquely styled and certainly has a presence no matter what bay it’s anchored in. With her 70 ft. length and 34 ft. beam EXCESS boasts tremendous exterior and interior space which includes a full dining area for alfresco dining in the cockpit, flybridge with 360 degree view and dining area plus sun pads, and an elegant salon with formal dining option. The salon seating area has a 65 inch flat screen TV along with updated top of the line surround sound in all common areas. The fore deck has bean bag seating, cocktail teak table, and large trampolines with pillows for relaxing in the sun. The fly bridge has a large teak dining table with wrap around seating as well as surrounding seating for sun lounging.

Sample Menu

 

B R E A K F A S T   | Served with coffee, espresso, cappuccino, tea, juices, and fresh fruit.

Lump crab cake eggs benedict with lemon garlic hollandaise sauce

Brioche French toast with orange honey-flavored custard and mixed berries

Classic Italian frittata with pancetta, roasted onions, spinach, and potatoes

Smoked salmon lox with caper cream cheese, fresh heirloom tomatoes, and fresh-baked everything bagels

Vanilla cinnamon buttermilk pancakes with bourbon banana butter and pure maple syrup

Farm fresh corn beef hash with Irish potato cakes

Creamy avocado spread over artisanal toast with pico de gallo, prosciutto, runny eggs, and fresh herbs

Old Charleston-style shrimp and cheesy grits with bacon, andouille sausage, and roasted peppers

 

L U N C H

Ahi tuna stack with cucumber mango salsa, ginger soy avocado spread, toasted sesame seaweed salad, spicy yum yum sauce, and crispy wontons

Fish tacos with cilantro-lime slaw and Mexican street corn

Honey jerk salmon summer salad with fresh mango, radishes, cucumber, heritage tomatoes, red onion, avocado, feta cheese, and minty white wine vinaigrette

Crab cake cobb salad with crispy bacon, hard-boiled eggs, cherry tomatoes, crumbled blue cheese, and avocado ranch dressing

Chili lime Mahi Mahi salad with black bean and corn salsa, fresh cilantro, avocado, crispy fried wonton strips, and sweet honey-lime vinaigrette

Spicy shrimp Cubans with white truffle potato salad

Teriyaki steak/chicken veggie roll-ups with bok choy stir fry and fried rice

 

A P P E T I Z E R S

  • Tuna crudo with papaya & lemon soy
  • Spinach feta tarte soliel
  • Flatbreads (BLT, wild mushroom, pesto Caprese)
  • Crab stuffed garlic mushrooms
  • Bacon-wrapped scallops with lemon garlic vinaigrette
  • Crab Rangoon with sweet chili sauce
  • Lobster bisque
  • Pear carpaccio salad with blackened walnuts 
  • Feta watermelon salad in a honey dijon vinaigrette
  • Heirloom tomato bruschetta
  • Caprese salad with raspberry balsamic reduction and garlic pesto
  • Samosas

 

D I N N E R

Fresh caught Caribbean Spiny Lobster, roasted red pepper puree, creamy goat cheese mashed potatoes, and roasted lemon garlic asparagus

Red wine braised short ribs with creamy polenta and roasted broccolini

Surf and turf with filet mignon and jumbo prawns, garlic parmesan potato stacks, and green beans almondine

Seafood boil, paella, or pasta (crab legs, shrimp, andouille sausage, mussels, clams)

Curried red snapper over coconut-infused Jasmine rice and honey ginger roasted carrots 

Scallop Marsala with buttery egg noodles and crispy honey balsamic brussel sprouts

Blackened Mahi with pineapple mango salsa, lemon herb-infused Israeli couscous

Honey Dijon pork tenderloin with Duchess sweet potatoes and cranberry lentil quinoa salad

Pancetta, Leek, Asparagus Risotto

 

 D E S S E R T  | Served with coffee cocktails or port wine

  • Tiramisu
  • Cheesecake
  • Cherry back pepper sorbet
  • Mango lime sherbet
  • Chocolate ganache torte
  • Beignets
  • Cream cheese mousse filled Phyllo pastries
  • Chocolate covered strawberries and chocolate mousse

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5
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.
Charters of less than 5 nights available depending on schedule use divide by 6 rule X nights of charter for less than 6N charters.
DELIVERY FEE: For charters outside of the Virgin Islands, delivery fees may apply for St. Martin or down island.

9 PAX FAMILY CHARTERS: 9th berth is a pullman attached to the master suite, sharing the master bath. This pullman is only suitable for SMALL children

HALF-BOARD: Includes 7 breakfasts, 4 lunches & 3 dinners, other meals to be taken ashore at client expense.
2/$35,700 3/$36,550 4/$37,400 5/$38,250 6/$39,100 7/$39,950 8/$40,800 9/$41,150 (see note on 9 pax charters above)

CHRISTMAS / NEW YEARS: 7 NIGHT MINIMUM APPLIES

•CHRISTMAS:
1-9 guests @ $45,000

•NEW YEARS:
1-9 guests @ $50,000

BVI Pick-up and Drop-off $250 each way.

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests
Winter 2019 to 2020 All Inclusive $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $42,000 $42,500
Summer 2020 All Inclusive $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $42,000 $42,500
Winter 2020 to 2021 All Inclusive $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $42,000 $42,500
Summer 2021 All Inclusive $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $42,000 $42,500

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5
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.
Charters of less than 5 nights available depending on schedule use divide by 6 rule X nights of charter for less than 6N charters.
DELIVERY FEE: For charters outside of the Virgin Islands, delivery fees may apply for St. Martin or down island.

9 PAX FAMILY CHARTERS: 9th berth is a pullman attached to the master suite, sharing the master bath. This pullman is only suitable for SMALL children

HALF-BOARD: Includes 7 breakfasts, 4 lunches & 3 dinners, other meals to be taken ashore at client expense.
2/$35,700 3/$36,550 4/$37,400 5/$38,250 6/$39,100 7/$39,950 8/$40,800 9/$41,150 (see note on 9 pax charters above)

CHRISTMAS / NEW YEARS: 7 NIGHT MINIMUM APPLIES

•CHRISTMAS:
1-9 guests @ $45,000

•NEW YEARS:
1-9 guests @ $50,000

BVI Pick-up and Drop-off $250 each way.

Location Details

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

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Crew Profile:

C A P T A I N – Ben Foglesong

Captain Ben was always fascinated by the sea, he started scuba diving and sailing regularly while studying marine biology at UVA. He later moved to Florida to be closer to the water and earn his master’s degree from the University of Miami. During Ben’s time in Florida, he taught scuba diving and ran boats upgrading his USCG Master captains credential to 100GT. Ben is also an American Sailing Association sailing instructor and enjoys sharing the intricacies of sailing this amazing vessel with interested guests. He is very serious about the safety of his guests and yacht but this certainly does not impede his ability to have fun onboard.

Onboard Excess, Ben enjoys sharing a wide variety of water activities with his guests including diving board, underwater scooters, wakeboarding, tubing, and many more. He is a highly credentialed PADI SCUBA and Freediving instructor who is also classically trained in marine biology. Ben is a veteran with a background in fitness training who will gladly take you on a rewarding hike to some of the best views atop the islands or can put together and accompany you in a morning workout on board, upon request. Ben also loves crafting your favorite cocktails and taking that perfect vacation photo for your group with his drone.

Title Name Nation Born Languages
Captain Ben Foglesong USA 1984 English

Captain

Ben Foglesong

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Two 19Kw Cummings
Water Maker 2 @ 60GP
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 70
Pax 9
Cabins 4
Refit 2018
Year Built 2011
Cruise Speed 7
Guest Smoke NO SMOKING
Guest Pet Yes
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy Walker Bay 15' center console
Dinghy Hp 70
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 3
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 2
Float Mats No
Games Beach Yes
Fishing Gear No
Other Toys Sub-wing
3 person float

EXCESS is one of the very few builds from Sunreef Luxury Yachts in the region. She is the seventh of the eleven Sunreef 70′ sails ever built and just went through a refit in 2018. EXCESS is an up galley, owners edition. She has 1 larger master suite with pullman plus 2 spacious queen cabins, and 1 bunk room all with private ensuite heads with stalls showers and electric toilets fresh water flush. All cabins have individual A/C controls. Crew stays in the port aft room and it is not available to guests.

The yacht is strikingly and uniquely styled and certainly has a presence no matter what bay it’s anchored in. With her 70 ft. length and 34 ft. beam EXCESS boasts tremendous exterior and interior space which includes a full dining area for alfresco dining in the cockpit, flybridge with 360 degree view and dining area plus sun pads, and an elegant salon with formal dining option. The salon seating area has a 65 inch flat screen TV along with updated top of the line surround sound in all common areas. The fore deck has bean bag seating, cocktail teak table, and large trampolines with pillows for relaxing in the sun. The fly bridge has a large teak dining table with wrap around seating as well as surrounding seating for sun lounging.

 

B R E A K F A S T   | Served with coffee, espresso, cappuccino, tea, juices, and fresh fruit.

Lump crab cake eggs benedict with lemon garlic hollandaise sauce

Brioche French toast with orange honey-flavored custard and mixed berries

Classic Italian frittata with pancetta, roasted onions, spinach, and potatoes

Smoked salmon lox with caper cream cheese, fresh heirloom tomatoes, and fresh-baked everything bagels

Vanilla cinnamon buttermilk pancakes with bourbon banana butter and pure maple syrup

Farm fresh corn beef hash with Irish potato cakes

Creamy avocado spread over artisanal toast with pico de gallo, prosciutto, runny eggs, and fresh herbs

Old Charleston-style shrimp and cheesy grits with bacon, andouille sausage, and roasted peppers

 

L U N C H

Ahi tuna stack with cucumber mango salsa, ginger soy avocado spread, toasted sesame seaweed salad, spicy yum yum sauce, and crispy wontons

Fish tacos with cilantro-lime slaw and Mexican street corn

Honey jerk salmon summer salad with fresh mango, radishes, cucumber, heritage tomatoes, red onion, avocado, feta cheese, and minty white wine vinaigrette

Crab cake cobb salad with crispy bacon, hard-boiled eggs, cherry tomatoes, crumbled blue cheese, and avocado ranch dressing

Chili lime Mahi Mahi salad with black bean and corn salsa, fresh cilantro, avocado, crispy fried wonton strips, and sweet honey-lime vinaigrette

Spicy shrimp Cubans with white truffle potato salad

Teriyaki steak/chicken veggie roll-ups with bok choy stir fry and fried rice

 

A P P E T I Z E R S

  • Tuna crudo with papaya & lemon soy
  • Spinach feta tarte soliel
  • Flatbreads (BLT, wild mushroom, pesto Caprese)
  • Crab stuffed garlic mushrooms
  • Bacon-wrapped scallops with lemon garlic vinaigrette
  • Crab Rangoon with sweet chili sauce
  • Lobster bisque
  • Pear carpaccio salad with blackened walnuts 
  • Feta watermelon salad in a honey dijon vinaigrette
  • Heirloom tomato bruschetta
  • Caprese salad with raspberry balsamic reduction and garlic pesto
  • Samosas

 

D I N N E R

Fresh caught Caribbean Spiny Lobster, roasted red pepper puree, creamy goat cheese mashed potatoes, and roasted lemon garlic asparagus

Red wine braised short ribs with creamy polenta and roasted broccolini

Surf and turf with filet mignon and jumbo prawns, garlic parmesan potato stacks, and green beans almondine

Seafood boil, paella, or pasta (crab legs, shrimp, andouille sausage, mussels, clams)

Curried red snapper over coconut-infused Jasmine rice and honey ginger roasted carrots 

Scallop Marsala with buttery egg noodles and crispy honey balsamic brussel sprouts

Blackened Mahi with pineapple mango salsa, lemon herb-infused Israeli couscous

Honey Dijon pork tenderloin with Duchess sweet potatoes and cranberry lentil quinoa salad

Pancetta, Leek, Asparagus Risotto

 

 D E S S E R T  | Served with coffee cocktails or port wine

  • Tiramisu
  • Cheesecake
  • Cherry back pepper sorbet
  • Mango lime sherbet
  • Chocolate ganache torte
  • Beignets
  • Cream cheese mousse filled Phyllo pastries
  • Chocolate covered strawberries and chocolate mousse

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.