Ed Hamilton & Co.

G3

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

(4) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.

Upper deck lounge has sectional couch and sunbed area with 360 degree view.

Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.

Aft deck offers lounge area plus alfresco dining area.

Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities.

Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.

Sample Menu

Breakfast
all breakfasts accompanied by assorted fresh fruit, dry cereals,assorted yogurt as well as coffee, tea, and juice
Triple Berry Greek Yogurt Parfait
Tomato, Basil, and Feta Omelettes with Crispy Bacon Strips
Mushroom and Spinach Quiche with Fresh Local Fruit
Cinnamon Baked French Toast topped with Strawberries and Fresh Mango
Smoked Salmon Lox on Toasted “Everything” Bagels
Crepes Three Ways (with a fresh Four Berry filling, a sweet Dulce De Leche and Banana filling, and a savory Sausage and Rosemary filling)
Caribbean Frittata with Sun-dried Tomato and Canadian Bacon
Blueberry and Banana Pancakes topped w/ Roasted Pecans Drizzled with Local Honey

Lunch
Sun-dried Tomato, Caramelized Onion, and Turkey Sandwich on Grilled Ciabatta Roll with Crispy Oriental Slaw
Salad Nicoise with Pan-Seared Tuna
Grass-Fed Cheeseburgers In Paradise with Fresh Cut Truffle Fries
Lemon Basil Shrimp Pesto with Toasted Baguettes
Caribbean Jerk Chicken Wraps with Spicy Potato Salad
Grilled Steak Caesar Salad with Homemade Garlic Bread
Maryland Crab Cakes with Cucumber Dill salad
Thinly Sliced Roast Beef on Brioche Bun with Blue Cheese Crumble Dressing served with Puerto Rican Style Tostones

Appetizers
Whipped Feta and Dill Dip with Pita Bread Triangles and Fresh Veggie Platter
Cheddar Wrapped Olives Stuffed with Blue Cheese
Watermelon Feta Caprese Bites
Puffed Pastry Rounds with Smoked Country Ham and Sharp Cheddar
Parmesan and Bacon Stuffed Portobellos
Coconut Shrimp with Sweet Chili Lime Sauce
Apple, Goat Cheese, and Honey Tartlets
Fresh Caught Lobster Ceviche

Dinner
Pistachio-Crusted Salmon served with Steamed Brown Rice and Bacon Dijon Asparagus
NY Strip Steaks served with Herb Roasted Potatoes and Ginger Zucchini and Squash
Grilled Pork Tenderloin served with Roasted Green Beans and Parmesan Couscous
Goat Cheese and Basil Stuffed Chicken served with Garlic Cashew Broccoli and Local Butternut Squash
Beef and Shrimp Kabobs served with Spinach Mashed Potatoes and fresh Veggie Skewers
Local Caught Snapper served with Baked Sweet Potatoes and Orange Roasted Brussels Sprouts and Cauliflower
West Indian Chicken Roti with Grilled Pineapple and Coconut Rice
Mahi Mahi Tacos with Black Bean & Mango Pico de Gallo and Fresh Guacamole served with Mexican Style Rice

Desserts
Rum Fudge Pie with a Four Berry Citrus Reduction
World Famous Peach Cobbler a La Mode
Pecan Pie Muffins with Caramel Glaze
Key Lime Pie with Coconut Graham Drizzle
Spiced Bread Pudding with Café Rum Sauce
Red Wine Poached Pears
Cinnamon-Sugar Mango Crisp
Double Lemon Cheesecake Bars

Additional Rate Information

GENERAL NOTES: MINIMUM NIGHTS: 6, Inquire for less.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense. 2@$26,200 3@$26,550 4@$26,900 5@$27,250 6@$27,600 7@$27,950 8@$28,300

LOCAL FARE MEAL PLAN OPTION: Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2@$26,350 3@$26,775 4@$27,200 5@$27,625 6@$28,050 7@$28,475 8@$28,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS: 7 night minimum, 2-8 guests $34,000 – full-board only. Must end by 12/26. NEW YEARS: 7 night minimum, 2-8 guests, $36,500 – full-board only. May not start prior to 12/27.

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US)

Winter Area: Caribbean Virgin Islands (US)

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 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500
Summer 2023 Inclusive $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500
Winter 2023 to 2024 Inclusive $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500
Summer 2024 Inclusive $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500

Additional Rate Information

GENERAL NOTES: MINIMUM NIGHTS: 6, Inquire for less.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense. 2@$26,200 3@$26,550 4@$26,900 5@$27,250 6@$27,600 7@$27,950 8@$28,300

LOCAL FARE MEAL PLAN OPTION: Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2@$26,350 3@$26,775 4@$27,200 5@$27,625 6@$28,050 7@$28,475 8@$28,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS: 7 night minimum, 2-8 guests $34,000 – full-board only. Must end by 12/26. NEW YEARS: 7 night minimum, 2-8 guests, $36,500 – full-board only. May not start prior to 12/27.

Location Details

Summer Area: Caribbean Virgin Islands (US)

Winter Area: Caribbean Virgin Islands (US)

Karl Gerbstadt and Nikki Thompson are excited to charter onboard the brand new catamaran “G3”. As experienced and enthusiastic crew they are sure to make your vacation one to remember! Karl hails from the waterways of the Chesapeake, Nikki hails from the shores of the Great Lakes; sailing and adventure have brought them together and now they will bring those experiences to you and much more!

Captain Karl is a fun, adventurous third generation sailor with a love for the Virgin Islands, its culture and history. Karl has called The V.I. home since sailing down from Massachusetts via Bermuda in 2012 on his father’s sailboat. Karl loves sailing, and he loves to share his passion with his guests. A week on the water with Karl is all it takes to catch the sailing bug, and he’s happy to share his knowledge. Karl enjoys entertaining, showing folks a great time, and sharing his enthusiasm with guests. Exploring the islands with Karl gives guests insights and adventures specifically tailored to their interests. A fun-loving and easy-going captain, Karl prioritizes safety and seamanship in all operations on board. Captain Karl is eager to share the gems of the Caribbean with anyone willing to join him.

Chef Nikki’s positive and enthusiastic personality welcomes guests aboard and puts everyone at ease. Her focus on hospitality ensures that each charter will be professional, fun, and carefree. Nikki has spent the last six years in the Caribbean working with experienced Captains sharpening her skills as a first mate. She grew up in the Great Lakes region helping to run the family owned yacht detailing company, which sparked her passion for boats and the sea.She brings her excitement for the Caribbean to each charter as well as to her culinary expertise. A well-rounded chef, Nikki focuses on fresh ingredients to inspire her dishes. Nikki loves to be creative in her execution while tailoring each menu to the specific charter. She is comfortable with specialty diets and enjoys introducing guests to new flavors and tastes.

This exceptional crew will make each charter special. Their local knowledge and focus on service are a recipe for the perfect charter. Onboard they create an atmosphere that allows you to sit back and relax and get the most out of your week onboard!

***BOTH CREW ARE FULLY VACCINATED FOR COVID-19***

Title Name Nation Born Languages
Captain Karl Gerbstadt USA 1986 English
Crew Nikki Thompson USA
G3 crewed catamaran captain Karl Gerbstadt

Captain

Karl Gerbstabt
G3 Crewed Catamaran chef Nikki Thompson

Chef/First Mate

Nikki Thompson

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 51
Pax 8
Cabins 4
Year Built 2022
Guest Smoke Sugar Scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe - bring life vest

Leisure

Jet Skis No
Wave Run No
Stand Up Paddle 3
Wind Surf No
Gear Snorkel Yes
Tube Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 51.00 Ft
Beam 26.5 Ft
Draft 4.26 Ft
Queen 4
Pref Pickup YHG
Other Pickup AYH/RH
Turn Around 48, inquire for 24hr
Builder FOUNTAINE PAJOT
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
Gay Charters Yes
Nude Charters Yes
Sea Bob No
Sea Scooter No
Kite Boarding No
Dinghy Sailing No
Fish Gear Type Trolling & Casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Organic and local produce when available. Bio-friendly cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Sail Instruct Yes

(4) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.

Upper deck lounge has sectional couch and sunbed area with 360 degree view.

Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.

Aft deck offers lounge area plus alfresco dining area.

Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities.

Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.

Breakfast
all breakfasts accompanied by assorted fresh fruit, dry cereals,assorted yogurt as well as coffee, tea, and juice
Triple Berry Greek Yogurt Parfait
Tomato, Basil, and Feta Omelettes with Crispy Bacon Strips
Mushroom and Spinach Quiche with Fresh Local Fruit
Cinnamon Baked French Toast topped with Strawberries and Fresh Mango
Smoked Salmon Lox on Toasted “Everything” Bagels
Crepes Three Ways (with a fresh Four Berry filling, a sweet Dulce De Leche and Banana filling, and a savory Sausage and Rosemary filling)
Caribbean Frittata with Sun-dried Tomato and Canadian Bacon
Blueberry and Banana Pancakes topped w/ Roasted Pecans Drizzled with Local Honey

Lunch
Sun-dried Tomato, Caramelized Onion, and Turkey Sandwich on Grilled Ciabatta Roll with Crispy Oriental Slaw
Salad Nicoise with Pan-Seared Tuna
Grass-Fed Cheeseburgers In Paradise with Fresh Cut Truffle Fries
Lemon Basil Shrimp Pesto with Toasted Baguettes
Caribbean Jerk Chicken Wraps with Spicy Potato Salad
Grilled Steak Caesar Salad with Homemade Garlic Bread
Maryland Crab Cakes with Cucumber Dill salad
Thinly Sliced Roast Beef on Brioche Bun with Blue Cheese Crumble Dressing served with Puerto Rican Style Tostones

Appetizers
Whipped Feta and Dill Dip with Pita Bread Triangles and Fresh Veggie Platter
Cheddar Wrapped Olives Stuffed with Blue Cheese
Watermelon Feta Caprese Bites
Puffed Pastry Rounds with Smoked Country Ham and Sharp Cheddar
Parmesan and Bacon Stuffed Portobellos
Coconut Shrimp with Sweet Chili Lime Sauce
Apple, Goat Cheese, and Honey Tartlets
Fresh Caught Lobster Ceviche

Dinner
Pistachio-Crusted Salmon served with Steamed Brown Rice and Bacon Dijon Asparagus
NY Strip Steaks served with Herb Roasted Potatoes and Ginger Zucchini and Squash
Grilled Pork Tenderloin served with Roasted Green Beans and Parmesan Couscous
Goat Cheese and Basil Stuffed Chicken served with Garlic Cashew Broccoli and Local Butternut Squash
Beef and Shrimp Kabobs served with Spinach Mashed Potatoes and fresh Veggie Skewers
Local Caught Snapper served with Baked Sweet Potatoes and Orange Roasted Brussels Sprouts and Cauliflower
West Indian Chicken Roti with Grilled Pineapple and Coconut Rice
Mahi Mahi Tacos with Black Bean & Mango Pico de Gallo and Fresh Guacamole served with Mexican Style Rice

Desserts
Rum Fudge Pie with a Four Berry Citrus Reduction
World Famous Peach Cobbler a La Mode
Pecan Pie Muffins with Caramel Glaze
Key Lime Pie with Coconut Graham Drizzle
Spiced Bread Pudding with Café Rum Sauce
Red Wine Poached Pears
Cinnamon-Sugar Mango Crisp
Double Lemon Cheesecake Bars

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.