- Guests 8
- Cabins 4
- Model Cat
- Year Built 1999
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||$24,000||$24,500||$25,000||$25,500||$26,000||$26,500||$27,000|
Additional Rate Information
MINIMUM NIGHTS: Inquire for less than 6
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: $250 per cabin. Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. Minimum 2 cabins.
EXCLUDES: Christmas and New Year’s weeks.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$23,700 3/$24,050 4/$24,400 5/$24,750 6/$25,100 7$25,450 8/$25,800
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$23,850 3/$24,275 4/$24,700 5/$25,175 6/$25,550 7/$25,975 8/$26,400
7 night minimum
CHRISTMAS 1-8 guests @ $32,200 – must end by 12/26
NEW YEARS 1-8 guests @ $32,200 – may not start prior to 12/27
Summer Area: Caribbean Virgin Islands (US)
Winter Area: Caribbean Virgin Islands (US)
In 2017, Paul and Alexa unknowingly began an adventure of a lifetime when they met working for Broadreach as a sailing instructor and scuba diving instructor respectively. During that summer season, they sailed up and down the Southern Caribbean leading groups of 13-17 years olds from all around the world. When parting ways after that summer, they knew somehow it was fate that they would come together again somewhere in the Caribbean. Since then, the couple relocated to Bequia running sailing charters on their own yacht and freelancing for various charter companies in the region.
Captain Paul was born in the UK but was raised all over the globe. From living in South Korea to the Devon countryside, his fascination with travel and other cultures began quite early on. When his family settled in Brixham, Paul and his father bonded through sailing. Soon that hobby became a passion and that passion became a career. In 2015, Paul broke free of his mundane English lifestyle and sailed across the Atlantic after answering an advert in the newspaper. With a group of three others, he sailed from the Canary Islands and landed in the Southern Caribbean. After exploring each of the diverse islands, Paul made Bequia his home where he captained numerous yachts from a classic 100ft wooden schooner to posh motor yachts (and his own catamaran Cataja). In his spare time, Paul volunteered for the Bequia Junior Sailors which encouraged young people to expand their knowledge and skills within the historical sailing community in the Grenadines. In 2019, Paul transitioned to freelance and captained a variety of boats throughout the Caribbean islands. Prior to his journey in the sailing world, Paul climbed the hospitality ladder. He worked in a variety of hotels, bars, and restaurants which eventually earned him a general manager role for several years in the UK.
Chef Lexy was born and raised in Brooklyn, New York but as an island girl at heart making annual trips to the Caribbean as a child, the sea has always felt like home. While living in New York City, Lexy had a career in event planning and marketing which she continued when she relocated to St. Vincent & the Grenadines working for the Bequia Beach Hotel. After a year behind the desk and the sea right outside her office door, Lexy quit her 9-5 to pursue her career as a yoga instructor and started her own company, Wild Thing Wellness. Alongside her yoga teaching career, Lexy acted as first mate & chef aboard, Cataja and freelancing with Paul on multi-day charters throughout the Southern Caribbean. As your chef, Lexy’s tailored menus reflect her passion for creating meals that are healthy, fresh, and delicious. “Coming from a multicultural household my understanding of food has always been interlinked with company. So I’m so excited to prepare delicious food for guests to enjoy as they spend quality time together in some of the most beautiful cruising destinations in the world.” Each dish fuses luscious local flavors with global inspiration, and are truly prepared with love. Some of the best memories are shared around a table with good wine, good food, and good company and Lexy is excited to curate those memories for you!
As innate adventurers and people-people, Paul and Lexy’s passions for travel and hospitality come together magically through the yachting industry. The pair have made the Caribbean their home for the past few years and they are so excited to share all their hidden gems during your time together. “We really put in the effort to make all our guests feel like family while they’re aboard they’re home away from home. Through sharing our love for food, sailing, island exploring, and even giving the little ones a turn on the helm, we create a high-end atmosphere that is also authentic and true to us so our guests truly enjoy a slice of paradise aboard Felicia!”
|Captain||Paul Bowring||British with C1/D US Visa||1983||English|
Sat TV w/DirecTV in salon & King cabin
220 volt hair dryers provided in each cabin
Bar / Salon
3 Bean Bag Chairs
Can shade the forward part of boat
Yoga mats & meditation pillow
One center-line master cabin with walk-around king berth, en-suite head with electric toilet and stall shower. Three queen cabins, each with private en-suite head with electric toilet and stall shower. The crew cabin forward port with their own en-suite head.
Felicia has a spacious main salon with a beautiful bar for happy hour as well as formal dining. Aft deck has two tables for alfresco dining and lounge area. Forward trampolines offer a vast lounge area.
Cabins have individual A/C controls.
Always served with fresh fruit, fresh bread or cakes, bacon/sausage tea, and coffee
Eggs Benedict/Eggs Florentine/Eggs Royale
Spanish omelette with chorizo
Spinach, sun dried tomato, pancetta, mushrooms and goat cheese quiche
Avocado toast with fried plantain, eggs any style and salad
Made to order sweet or savory crepes with eggs any style
Shakshuka (baked eggs, tomato sauce, herbs, feta cheese, fresh bread)
Caribbean coconut french toast with guava jelly
Korean fried chicken, quick cucumber kimchi and pineapple egg fried rice
Duck breast with noodle stir fry and summer rolls with fresh peanut dipping sauce
Fish burger with roasted breadfruit fritters with a grilled halloumi green goddess salad
Caesar salad with grilled mahi, garlic almonds, pomegranate seeds, parmesan, light caesar dressing
Butternut squash flatbread with steak served on a garden greens & hibiscus salad drizzled with a passion fruit vinaigrette
Slow cooker pork tacos with hoisin and ginger NYT OR Fish tacos, Mexican style corn and Cucumber, pepper, tomato gazpacho
Catch of the day Poke bowl and green papaya salad
Served between lunch and dinner and can include a selection of the items below
Focaccia and charcuterie spread
Chips and dip with smoked barracuda
Baked Brie with mixed nuts, honey, and biscuits
Salt and pepper squid
STUFF ON THE SIDE
Pickled cucumber and carrots
Golden apple achar
Stuffed mushroom caps
Scallops over butternut squash puree and zucchini ribbons finished with beurre blanc
Watermelon, mint, crispy garlic and feta salad
Rack of lamb with herb crust and cauliflower piccata
Ceviche with homemade plantain chips
Ginger garlic butter lobster with crispy okra and breadfruit gratin
Plantain and shrimp or goat gyoza
Lime and sesame crusted seared tuna with zesty sugar snaps and mango chili
Greek stuffed tomatoes
Pork Roulade, stuffed with apricots, mushrooms and rosemary served with roasted potatoes and sauteed broccolini
Gnocchi with Brussels sprouts and brown butter with grilled squid
Thai style soup dumplings with lemongrass corn cakes and sesame sautéed cabbage
Ginger shrimp and lemongrass broth
Coconut & lime banana leaf baked red snapper with miso and soy grilled zucchini and eggplant and coconut sticky rice
Dijon shrimp skewers
Pistachio crusted mahi mahi, over truffled mushroom risotto and beet purée
Coconut lentil soup
Jerked baby back ribs with pigeon pea rice and salad
Broccoli and leek soup
Squid rings with charred watermelon and avocado purée
Chocolate mousse and honey glazed fruit
Zesty lemon and ginger cheese cake
Chocolate & salted caramel pecan tart
Honeycomb ice cream bars
Rose water pudding
Tropical Eton Mess, Passionfruit, Mango & Lime
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.