Ed Hamilton & Co.

FELICIA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 1999

Rates Per Week

Crew Profiles

Specifications

Accommodations

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 do not have individual A/C controls.

 

Sample Menu

BREAKFAST
 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

 

LUNCH

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

SNACKS/APPETIZERS
Served between lunch and dinner and can include a selection of the items below

Focaccia and charcuterie spread
Chips and dip with smoked barracuda
Samosas
Baked Brie with mixed nuts, honey, and biscuits
Conch fritters
Salt and pepper squid
Truffle arincini


STUFF ON THE SIDE

Pickled cucumber and carrots
Golden apple achar
Kimchi
Salsa
Hot sauce
Pickled ginger

DINNER

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

Caprese salad
Gnocchi with Brussels sprouts and brown butter with grilled squid

Chicken satay
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

 

DESSERT

Chocolate mousse and honey glazed fruit
Tiramisu
Zesty lemon and ginger cheese cake
Chocolate & salted caramel pecan tart
Cappuccino custard
Honeycomb ice cream bars
Rose water pudding
Tropical Eton Mess, Passionfruit, Mango & Lime

Additional Rate Information

GENERAL NOTES:
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.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
USVI charters available March-June 2022
Grenadines charters available July-August 2022

$250 PER CABIN SLEEP ABOARD: 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 RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$22,700 3/$23,050 4/$23,400 5/$23,750 6/$24,100 7$24,450 8/$24,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$22,850 3/$23,275 4/$23,700 5/$24,175 6/$24,550 7/$24,975 8/$25,400

CHRISTMAS/NEW YEARS:
CHRISTMAS 2021: 1-8 guests @ $31,200 with 7 night minimum
NEW YEARS 2021/2022: 1-8 guests @ $31,200 with 7 night minimum
New Year’s must start no earlier than 12/27, USVI
Christmas must end no later than 12/26, USVI

 

Additional Rate Information

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

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

Location Details: Yacht will be accepting USVI charters from March-June 2022
Yacht will be accepting Grenadines charters from July-August 2022

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000
Summer 2022 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000
Winter 2022 to 2023 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000

Additional Rate Information

GENERAL NOTES:
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.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
USVI charters available March-June 2022
Grenadines charters available July-August 2022

$250 PER CABIN SLEEP ABOARD: 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 RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$22,700 3/$23,050 4/$23,400 5/$23,750 6/$24,100 7$24,450 8/$24,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$22,850 3/$23,275 4/$23,700 5/$24,175 6/$24,550 7/$24,975 8/$25,400

CHRISTMAS/NEW YEARS:
CHRISTMAS 2021: 1-8 guests @ $31,200 with 7 night minimum
NEW YEARS 2021/2022: 1-8 guests @ $31,200 with 7 night minimum
New Year’s must start no earlier than 12/27, USVI
Christmas must end no later than 12/26, USVI

 

Location Details

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

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

Location Details: Yacht will be accepting USVI charters from March-June 2022
Yacht will be accepting Grenadines charters from July-August 2022

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 Alexa 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, Alexa 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, Alexa 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, Alexa acted as first mate & chef aboard, Cataja and freelancing with Paul on multi-day charters throughout the Southern Caribbean. As your chef, Alexa’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 Alexa is excited to curate those memories for you!

As innate adventurers and people-people, Paul and Alexa’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!”

Title Name Nation Born Languages
Captain Paul Bowring British 1983 English
Crew Alexa DeRiggs USA/CARICOM Eng

Captain

Paul

Chef/Hostess

Alexa

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes - x 2
Water Maker 35GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 65
Pax 8
Cabins 4
Refit 2017
Year Built 1999
Cruise Speed 7
Guest Smoke Aft transoms only
Guest Pet No
Children Allowed Yes
Min Child Age Any age, babies welcome!

Leisure

Dinghy 15' RIB center console
Dinghy Hp 90HP
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 65.00 Ft
Beam 34'5
Draft 7
King 1
Queen 3
Turn Around 48 preferred, 24 inquire
Builder Privilege
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 150+
Num Cds 100 +iPod
Board Games Yes
Num Books 50
Cam Corder No
Num Dine In 8
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch 26
Engines 2 x Yanmar 140 HP Turbos2 x 18Kw generators
Inverter 4,500 watt
Voltages 220/110
Water Capacity 500 gals
Dinghy Pax 7
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit NO BVI FISHING AT THIS TIME
Swim Platform Scoop Steps
Boarding Ladder S/S off scoop steps
Dinghy Sailing No
Fish Gear Type Trolling and Casting
Num Fish Rods 2 each
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Eco friendly cleaning productsLimited use of plasticsSolar panels
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain DVD player in King & Queen cabins
Sat TV w/DirecTV in salon & King cabin
220 volt hair dryers provided in each cabin
Ice Maker
Bar / Salon
3 Bean Bag Chairs
Can shade the forward part of boat
Yoga mats & meditation pillow
Dry bags


Showers 4
Tp In Heads No
Ac Night Yes
Ac Sur Charge None
Sail Instruct Yes
Other Toys Floating flamingo
Wakeboard
Noodles
Towable tube

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 do not have individual A/C controls.

 

BREAKFAST
 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

 

LUNCH

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

SNACKS/APPETIZERS
Served between lunch and dinner and can include a selection of the items below

Focaccia and charcuterie spread
Chips and dip with smoked barracuda
Samosas
Baked Brie with mixed nuts, honey, and biscuits
Conch fritters
Salt and pepper squid
Truffle arincini


STUFF ON THE SIDE

Pickled cucumber and carrots
Golden apple achar
Kimchi
Salsa
Hot sauce
Pickled ginger

DINNER

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

Caprese salad
Gnocchi with Brussels sprouts and brown butter with grilled squid

Chicken satay
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

 

DESSERT

Chocolate mousse and honey glazed fruit
Tiramisu
Zesty lemon and ginger cheese cake
Chocolate & salted caramel pecan tart
Cappuccino custard
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.