Ed Hamilton & Co.

FIREFLY

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

FIREFLY can accommodate 6 guests in 3 cabins as below:
-2 double cabins with en-suite bathroom and head.
-1 large Master cabin, equipped with a sofa and large closets and drawers. Her spacious en-suite bathroom (with separate heads) has an independent access to the cockpit.
All beds are queen size with dimensions 81″x63″.
In each cabin: A/C with private control, plugs (whom 1 for the shaver), hair dryer, safe, flat screen TV, CD, DVD and MP3 player.

Sample Menu

STARTERS

Selection of nori maki and pork gyoza

Crab ravioli with a roast red pepper sauce

Tortilla with trampo

Spinach, chickpea and roast pumpkin salad

Chilled chicken and pistachio terrine with homemade chutneys

Fresh fig, feta and black olive “adult” pizza

Mini San Choy Bou

Thai “Son-in-law” eggs with jasmin rice

Individual caprese salad stacks

“Lasagne” of layered eggplant, roast vegetables and ricotta

 

MAIN COURSES

Teriyaki chicken skewers

Osso buco cooked in a tomato, saffron sauce with lemon gremolata

Paella

Spice stuffed lamb roll roast

Aussie beef pie with baby onions caramelised in red wine and potato puree

Goats cheese and pinenut tortellini with king prawns

Beef and bamboo in oyster sauce

Masaman Thai curry

Seabass with pesto potato puree and a tomato, redpepper salsa

Roast pork roll stuffed with apples, walnuts and prunes with a spiced apple sauce

 

DESSERTS

Individual lemon meringue pies

Vanilla vacharin with red berry coulis

Chocolate self saucing puddings

Pear poached in sauterns with lightened marscapone

Chocolate tart

Poachedd fruit terrine with creme fraiche

Traditional apple tartin

Apple and berry crumble

Steamed fig pudding with butterscotch sauce

Custard and berry tart

 

LUNCHES

BBQ pork ribs with salads

Roast vegetable fritata

Pasta with pesto, black olives, sundried tomatoes and fresh cheese

Prawn skewers with a spicey creole sauce on a bed of fragrant rice

Polenta cakes with asparagus spears and a blue cheese, walnut sauce

Honey soy chicken with jasmin rice and stirfried vegetables

Salmonsteaks with a lemon rissotto

Stir fried beef, vegetables and udon noodles in a sweet chilli sauce

Indian curry with side dishes of sweet potato, cashew and saffron, and  spicey  eggplant, yogurt

Thai beef salad

 

SUGGESTIONS FOR CHILDREN

Hamburgers with roast potato wedges

Spaghetti with meatballs

Chicken shnitzel with potato puree and steamed vegetables

Lasagne

Roast chicken with salad

Additional Rate Information

Weekly rates for the Summer 2021 in Balearics:
June – September: € 19,500/ MYBA terms + 25% APA + 21% Spanish VAT
July – August: € 21,500 / MYBA terms + 25% APA + 21% Spanish VAT (1 week- minimum charter rate)

Special delivery fee charters (pick up or drop off) of € 500 in Mallorca and € 1,000 in Menorca.

All rates are for 7 nights, 8 days. Charters of less than 7 nights on request depending on schedule and season (5-night-minimum rate). For short charters, please use the divide-by-6 rule for figuring short charter premiums. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.
Flexibility to start and end the charter any day of the week.

Additional Rate Information

Summer Area: W. Med – Spain/Balearics

Location Details: SUMMER 2021: Firefly will be in the Balearics from April until October 2021.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests 11 Guests 12 Guests
Summer 2020 Plus Expenses €21,500 €21,500 €21,500 €21,500 €21,500 €0 €0 €0 €0 €0 €0
Winter 2019 to 2020 Plus Expenses €27,000 €28,000 €29,000 €30,000 €31,000 €0 €0 €0 €0 €0 €0

Additional Rate Information

Weekly rates for the Summer 2021 in Balearics:
June – September: € 19,500/ MYBA terms + 25% APA + 21% Spanish VAT
July – August: € 21,500 / MYBA terms + 25% APA + 21% Spanish VAT (1 week- minimum charter rate)

Special delivery fee charters (pick up or drop off) of € 500 in Mallorca and € 1,000 in Menorca.

All rates are for 7 nights, 8 days. Charters of less than 7 nights on request depending on schedule and season (5-night-minimum rate). For short charters, please use the divide-by-6 rule for figuring short charter premiums. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.
Flexibility to start and end the charter any day of the week.

Location Details

Summer Area: W. Med – Spain/Balearics

Location Details: SUMMER 2021: Firefly will be in the Balearics from April until October 2021.

CAPTAIN: Carlos LOPEZ RICO
Nationality: Spanish, born in 1987
Diploma: Commercial Captain – STCW 95
Languages: Spanish – English

Carlos has always worked on boats, on yachts from 50ft to 200ft, cruising the Caribbean and the Mediterranean as well as making transatlantic crossings. He has been aboard Firefly since 2017.
He knows the Balearic islands like the back of his hand, and will take guests to the most exclusive and hidden anchorages, show them hidden caves, trendy beaches and restaurants.
He has high safety discipline, and understands the importance of combining safe sailing with first class service on luxury charters. Guests will enjoy a wonderful time on this comfortable and luxurious catamaran.
Downtime for Carlos is likely to be spent in the water, as he loves underwater fishing.

CHEF : To be announced

HOSTESS: Natalaia KLEMENTEVA
Nationality : Russian

Title Name Nation Born Languages
Captain Carlos LOPEZ RICO Spanish 1987 English, Spanish, French.
Crew Laurent COUTANCIER French

Captain

Carlos LOPEZ

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker 2
Internet Onboard Computer

Electronics

Sat Tv No
Ipod Yes

General

Length 18.90
Pax 6
Cabins 3
Year Built 2011
Cruise Speed 8
Guest Smoke on deck only
Guest Pet No
Children Allowed Yes
Min Child Age any age is welcome

Leisure

Dinghy 14.76 ft. (14,7') Highfield
Dinghy Hp 60
Adult W Skis Yes
Jet Skis No
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats No
Games Beach Yes
Fishing Gear Yes
Dive Info RDV diving
Dive Costs On request
Other Toys Wireless speakers
Hifi and DVD home cinema
In all cabins : 22' flat screen TV+ CD/DVD+MP3 player + safe
Speakers connected to lounge HIFI set
Ipod docking station in the saloon
Games, books/CDs/DVDs
BBQ in the cockpit
Wake board, water skis for kids and adults, 2 donuts
Kitesurf gear (IKO certified needed)
Scuba diving by appointment
Winecooler, 2 Watermakers.

FIREFLY can accommodate 6 guests in 3 cabins as below:
-2 double cabins with en-suite bathroom and head.
-1 large Master cabin, equipped with a sofa and large closets and drawers. Her spacious en-suite bathroom (with separate heads) has an independent access to the cockpit.
All beds are queen size with dimensions 81″x63″.
In each cabin: A/C with private control, plugs (whom 1 for the shaver), hair dryer, safe, flat screen TV, CD, DVD and MP3 player.

STARTERS

Selection of nori maki and pork gyoza

Crab ravioli with a roast red pepper sauce

Tortilla with trampo

Spinach, chickpea and roast pumpkin salad

Chilled chicken and pistachio terrine with homemade chutneys

Fresh fig, feta and black olive “adult” pizza

Mini San Choy Bou

Thai “Son-in-law” eggs with jasmin rice

Individual caprese salad stacks

“Lasagne” of layered eggplant, roast vegetables and ricotta

 

MAIN COURSES

Teriyaki chicken skewers

Osso buco cooked in a tomato, saffron sauce with lemon gremolata

Paella

Spice stuffed lamb roll roast

Aussie beef pie with baby onions caramelised in red wine and potato puree

Goats cheese and pinenut tortellini with king prawns

Beef and bamboo in oyster sauce

Masaman Thai curry

Seabass with pesto potato puree and a tomato, redpepper salsa

Roast pork roll stuffed with apples, walnuts and prunes with a spiced apple sauce

 

DESSERTS

Individual lemon meringue pies

Vanilla vacharin with red berry coulis

Chocolate self saucing puddings

Pear poached in sauterns with lightened marscapone

Chocolate tart

Poachedd fruit terrine with creme fraiche

Traditional apple tartin

Apple and berry crumble

Steamed fig pudding with butterscotch sauce

Custard and berry tart

 

LUNCHES

BBQ pork ribs with salads

Roast vegetable fritata

Pasta with pesto, black olives, sundried tomatoes and fresh cheese

Prawn skewers with a spicey creole sauce on a bed of fragrant rice

Polenta cakes with asparagus spears and a blue cheese, walnut sauce

Honey soy chicken with jasmin rice and stirfried vegetables

Salmonsteaks with a lemon rissotto

Stir fried beef, vegetables and udon noodles in a sweet chilli sauce

Indian curry with side dishes of sweet potato, cashew and saffron, and  spicey  eggplant, yogurt

Thai beef salad

 

SUGGESTIONS FOR CHILDREN

Hamburgers with roast potato wedges

Spaghetti with meatballs

Chicken shnitzel with potato puree and steamed vegetables

Lasagne

Roast chicken with salad

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.