Ed Hamilton & Co.

Genesis II

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2000

Rates Per Week

Crew Profiles

Specifications

Accommodations

Three guest cabins, each with electric heads and showers.
Berth Measurments : 81” x 59”

Sample Menu

Breakfast 

Served with fresh fruit, yogurt, muesli, granola, coffee and a variety of tea. 

Cinnamon bread stuffed with orange cream cheese baked in creamy eggs, served with maple syrup. 

Mini frittatas with ham and cheese or feta and spinach. 

Traditional English breakfast, eggs, sausage, bacon, fried mushrooms, tomato, baked beans and toast 

Captains Ken’s fluffy buttermilk banana pancakes with fresh fruit, sausage and maple syrup. 

Avocado toast topped with a fried egg, tomato, drizzled with chilli oil and sprinkled of homemade dukka. 

Hearty breakfast burrito stuffed with scrambled egg, Spanish rice, avocado, bacon and salsa. 

Baked eggs Benedict topped with a creamy hollandaise sauce 

Omelette of your choice, salmon and goat cheese, cheddar, mushroom and bacon. 

Variety of fresh local French croissants. 

Breakfast sandwich, eggs, Canadian bacon, cheese  

 

Lunch 

Curried chicken wrap with mango chutney with carrot and pineapple slaw. 

Muffuletta sandwich with tomato, cucumber and feta salad. 

Warm ham and cheese sliders with plantain chips 

Chicken caesar salad with parmesan crisps 

Grilled cheesy, truffle salted, smashed burgers on a garlic bun with kettle chips and greens. 

Quinoa bowl topped with garlic shrimp, beans, corn, avocado with a cilantro lime dressing. 

Chicken, cheese and pepper quesadillas served with fresh guacamole, salsa and sour cream. 

Pumpkin and ginger soup with greens and fresh baked soda bread. 

Mexican salad with charred avocado and popcorn beans with a side of cheese nachos. 

Grazing Board of cold meat, cheese, olives, pickles, veg, dips and fresh baguette. 

Lunch finishes with a variety of treats including homemade cookies and local chocolate. 

Appetizers 

Smoked salmon platter with cream cheese, cappers, red onion and crackers. 

Shrimp ceviche with avocado,  and toasted cumin served with baguette. 

Warm artichoke dip served with nachos chips. 

Brie baked with tomatoes, olive oil and garlic, drizzled with balsamic reduction and topped with fresh basil, served with a variety of crackers. 

Mexican cheese and bean dip with nacho chips. 

Curried lentil dip with pita points. 

Layered crab spread with crackers, 

Charcuterie board with a selection of delectable cheeses, sausage, dried and fresh fruit, nuts and  pickles. 

Pineapple and prosciutto tarts with a hint of chilli. 

Labneh drizzled with olive oil and topped with olive tapenade served with crackers.  

Dinner 

Creamy Shrimp pasta with a green salad and garlic bread. 

Grilled steak with crispy, rosemary potatoes and green beans roasted with lemon and capers topped with crispy prosciutto. 

Grilled teriyaki pork loin with grilled pineapple, rice and snap peas. 

Pork back ribs with stout barbecue sauce, cinnamon sweet potato mash and broccoli salad. 

Jerk chicken with orzo wilted spinach and feta in a pesto dressing. 

Sesame crusted tuna with a ginger lime sauce on a bed of wasabi mashed potatoes and picked cucumbers. 

Blackened mahi mahi topped with a mango salsa  accompanied with coconut lime rice and a green salad. 

Marinated chicken kebabs with a coriander chutney on a bed of spiced Pilau. 

Feta baked with garlic, tomatoes, olive oil, tossed in pasta served on a bed of arugula and fresh baguette. 

Dessert 

Homemade ginger cake topped with Grand Marnier whipped cream. 

Chocolate brownie with ice cream and Grenada chocolate liquor drizzle. 

Butter tart square with ice cream. 

Key lime pie. 

Lemon olive oil cake with fresh fruit and cream. 

Panna Cotta with fresh passion fruit sauce and ginger nuts. 

Lemon cheesecake pots. 

Rum cake with a lime glaze. 

Rich chocolate pudding pots. 

Mango and coconut trifles. 

 

Cocktails and Sundowners 

Spicy Tequila,  jalapeño and cilantro infused tequila, lime and pineapple juice. 

Gin and Tonic with a twist, G & T a grapefruit slice and mint. 

Captain Ken’s Rum Punch. A variety of rum and tropical fruit juice. 

Dark and Stormy. Dark rum, ginger beer, lime wedges. 

Blush. A lemony rosé cocktail with vodka and triple sec. 

Painkiller. Rum, pineapple juice, orange juice and fresh nutmeg. 

Charred Chilli and orange Aperol spritz. Aperol, Prosecco, soda garnished with a charred chilli and orange slice. 

Passionfruit and Lime Cooler. Vodka, soda, passionfruit, lime, brown sugar. 

 

 

Additional Rate Information

MINIMUM NIGHTS: 5 (Inquire for less) – for 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights and multiply by the number of nights.

RELOCATION FEES: Please enquire.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Subtract $150US per person.

LOCAL FARE : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Subtract $75US per person.

CHILD SPECIALS : Where one child is under 5 years, this child is not counted in the price. E.g. 4 adults and one child under 5 years can be charged at the 4 pax rate.

NEW YEAR / XMAS RATES : Please enquire.

 

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: The Summer and Winter base port is in the Grenadines. The yacht will accept charters between Antigua and Grenada. For charters outside of the Grenadines, relocation fees may apply.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $14,900 $15,400 $15,900 $16,400 $16,900
Summer 2022 Inclusive $14,900 $15,400 $15,900 $16,400 $16,900

Additional Rate Information

MINIMUM NIGHTS: 5 (Inquire for less) – for 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights and multiply by the number of nights.

RELOCATION FEES: Please enquire.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Subtract $150US per person.

LOCAL FARE : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Subtract $75US per person.

CHILD SPECIALS : Where one child is under 5 years, this child is not counted in the price. E.g. 4 adults and one child under 5 years can be charged at the 4 pax rate.

NEW YEAR / XMAS RATES : Please enquire.

 

Location Details

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: The Summer and Winter base port is in the Grenadines. The yacht will accept charters between Antigua and Grenada. For charters outside of the Grenadines, relocation fees may apply.

Captain Ken
Fully Vaccinated for COVID 19
Ken’s passion for sailing began at a young age, at any opportunity, he would be on a sailboat. He obtained the credentials necessary to become a captain including the RYA Yacht Master 200T license. Ken has done numerous boat deliveries including Cape Town, South Africa to the British Virgin Islands. He has sailed around the Virgin Islands for over 23 years and more recently has explored the rest of the Caribbean gaining a knowledge and love for the beauty and variety of the islands. Ken’s calm demeanour was crucial during his 33 years as a professional firefighter where panic had no place and safety first was of utmost importance. This, along with his sense of humor, has been invaluable to Ken as a yacht captain. Retired from the fire department he is now able to fulfill his dream of spending time on the sea. Ken’s love for sailing is most apparent when conveying to guests his enthusiasm for the intricacies and thrill of sailing, making the charter an experience guests won’t forget. Ken also runs a tree company and has been a climbing arborist for over 37 years. Ken loves to play hockey, ski, golf, is a certified diver along with being a skilled angler and he is always up for a game of pool. Ken or “Fish” loves to cook up a fire station breakfast and is known for his amazing buttermilk pancakes fondly know as “fishcakes.”

Chef Jane
Fully Vaccinated for COVID 19
Jane was born in Gibraltar and moved to Canada at a young age where she grew up sailing in southern Ontario. She spend many years at the summer cottage sailing and operating various water craft along with enjoying waterskiing and wake boarding. There was a constant stream of guests that she loved to feed and entertain. As a geography and physics teacher she was able to impart her love of learning, sports and her interest in different countries and their cultures onto her students. When her three children were young she stayed home and dedicated herself to them, keeping a very active household running smoothly. A former gymnast and ski racer, Jane loves to ski fast, cycle, hike, play tennis, golf and work in her beautiful gardens. Jane’s extensive cook-book collection attests to her passion for cooking. She loves putting on dinners for family and friends where everyone is welcome, the more the merrier! She focuses on healthy, hearty dishes using fresh, local produce. Jane spent several years working in the restaurant business which gave her an appreciation for menu planning and guest satisfaction. She has travelled extensively, in 2018 she spent six weeks in India where she successfully completed the 200 hour yoga teacher training course. She has sailed around the Virgin Islands for over 14 years and more recently the rest of the Caribbean falling in love with the Grenadines. Jane’s bubbly, friendly and welcoming personality ensures a relaxed and enjoyable experience for guests.

Ken and Jane met in the BVI in 2013 and together love to share the amazing experience of sailing, snorkeling, beach combing, hiking, exploring, relaxing and delicious food with their guests. It always thrills them to see guests experience a sailing charter for the first time. Ken and Jane love to serve family style meals and barbecue on board and also encourage guests to eat local from beach barbecues to fine dinning it’s all part of the experience and they love to support local businesses. Both have their STCW, Marine Radio, Marine First Aid and the Ontario Safe Boating Certifications.

Title Name Nation Born Languages
Captain Ken Fisher Canadian 1959 English
Crew Jane Troop Canadian

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 9kW
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50
Pax 6
Cabins 3
Refit 2021
Year Built 2000
Cruise Speed 9kts
Guest Smoke Aft scoop steps only
Guest Pet No
Children Allowed Yes
Min Child Age Children must be able to swim

Leisure

Dinghy 14' RIB
Dinghy Hp 40HP
Stand Up Paddle 2
Gear Snorkel 8
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 50.00 Ft
Beam 27 Ft
Draft 4 Ft
Queen 3
Wheel Chair Access No
Pref Pickup Grenadines
Turn Around 72 hrs
Builder VOYAGE yacht
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Cam Corder Yes
Sun Awning Yes
Hammock Yes
Wind Scoops Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters No
Nude Charters Inq
Engines Yanmar Diesels 9kW Northern Lights Generator 9kW
Inverter 2000w
Voltages 110v
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Boarding Ladder Aft off scoop steps
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other No spray sunblock onboard Encourage reef safe and biogradable products
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Gym Exercise : Bands and Yoga Mat
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Sail Instruct No
Other Toys 2 SUPs
6 x 18 Floating Matt
Saddle Floats
Noodles
Inflatable Flamingo
Bean Bag Chairs

Board Games
Coloring Books
Bean Bag Chairs

Gym Exercise : Bands and Yoga Mat

Three guest cabins, each with electric heads and showers.
Berth Measurments : 81” x 59”

Breakfast 

Served with fresh fruit, yogurt, muesli, granola, coffee and a variety of tea. 

Cinnamon bread stuffed with orange cream cheese baked in creamy eggs, served with maple syrup. 

Mini frittatas with ham and cheese or feta and spinach. 

Traditional English breakfast, eggs, sausage, bacon, fried mushrooms, tomato, baked beans and toast 

Captains Ken’s fluffy buttermilk banana pancakes with fresh fruit, sausage and maple syrup. 

Avocado toast topped with a fried egg, tomato, drizzled with chilli oil and sprinkled of homemade dukka. 

Hearty breakfast burrito stuffed with scrambled egg, Spanish rice, avocado, bacon and salsa. 

Baked eggs Benedict topped with a creamy hollandaise sauce 

Omelette of your choice, salmon and goat cheese, cheddar, mushroom and bacon. 

Variety of fresh local French croissants. 

Breakfast sandwich, eggs, Canadian bacon, cheese  

 

Lunch 

Curried chicken wrap with mango chutney with carrot and pineapple slaw. 

Muffuletta sandwich with tomato, cucumber and feta salad. 

Warm ham and cheese sliders with plantain chips 

Chicken caesar salad with parmesan crisps 

Grilled cheesy, truffle salted, smashed burgers on a garlic bun with kettle chips and greens. 

Quinoa bowl topped with garlic shrimp, beans, corn, avocado with a cilantro lime dressing. 

Chicken, cheese and pepper quesadillas served with fresh guacamole, salsa and sour cream. 

Pumpkin and ginger soup with greens and fresh baked soda bread. 

Mexican salad with charred avocado and popcorn beans with a side of cheese nachos. 

Grazing Board of cold meat, cheese, olives, pickles, veg, dips and fresh baguette. 

Lunch finishes with a variety of treats including homemade cookies and local chocolate. 

Appetizers 

Smoked salmon platter with cream cheese, cappers, red onion and crackers. 

Shrimp ceviche with avocado,  and toasted cumin served with baguette. 

Warm artichoke dip served with nachos chips. 

Brie baked with tomatoes, olive oil and garlic, drizzled with balsamic reduction and topped with fresh basil, served with a variety of crackers. 

Mexican cheese and bean dip with nacho chips. 

Curried lentil dip with pita points. 

Layered crab spread with crackers, 

Charcuterie board with a selection of delectable cheeses, sausage, dried and fresh fruit, nuts and  pickles. 

Pineapple and prosciutto tarts with a hint of chilli. 

Labneh drizzled with olive oil and topped with olive tapenade served with crackers.  

Dinner 

Creamy Shrimp pasta with a green salad and garlic bread. 

Grilled steak with crispy, rosemary potatoes and green beans roasted with lemon and capers topped with crispy prosciutto. 

Grilled teriyaki pork loin with grilled pineapple, rice and snap peas. 

Pork back ribs with stout barbecue sauce, cinnamon sweet potato mash and broccoli salad. 

Jerk chicken with orzo wilted spinach and feta in a pesto dressing. 

Sesame crusted tuna with a ginger lime sauce on a bed of wasabi mashed potatoes and picked cucumbers. 

Blackened mahi mahi topped with a mango salsa  accompanied with coconut lime rice and a green salad. 

Marinated chicken kebabs with a coriander chutney on a bed of spiced Pilau. 

Feta baked with garlic, tomatoes, olive oil, tossed in pasta served on a bed of arugula and fresh baguette. 

Dessert 

Homemade ginger cake topped with Grand Marnier whipped cream. 

Chocolate brownie with ice cream and Grenada chocolate liquor drizzle. 

Butter tart square with ice cream. 

Key lime pie. 

Lemon olive oil cake with fresh fruit and cream. 

Panna Cotta with fresh passion fruit sauce and ginger nuts. 

Lemon cheesecake pots. 

Rum cake with a lime glaze. 

Rich chocolate pudding pots. 

Mango and coconut trifles. 

 

Cocktails and Sundowners 

Spicy Tequila,  jalapeño and cilantro infused tequila, lime and pineapple juice. 

Gin and Tonic with a twist, G & T a grapefruit slice and mint. 

Captain Ken’s Rum Punch. A variety of rum and tropical fruit juice. 

Dark and Stormy. Dark rum, ginger beer, lime wedges. 

Blush. A lemony rosé cocktail with vodka and triple sec. 

Painkiller. Rum, pineapple juice, orange juice and fresh nutmeg. 

Charred Chilli and orange Aperol spritz. Aperol, Prosecco, soda garnished with a charred chilli and orange slice. 

Passionfruit and Lime Cooler. Vodka, soda, passionfruit, lime, brown sugar. 

 

 

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.