Ed Hamilton & Co.

GET ALONG

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

GET ALONG accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. She has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

GET ALONG has full stainless steel side rails making her the preferred boat for kids.

Sample Menu

BREAKFAST

Huevos Rancheros with fresh pico and black bean puree
Spinach sundried tomato and goat cheese quiche
Traditional American breakfast with scrambled eggs, bacon,
toast and fresh fruit
Bagel assortment with smoked salmon, prosciutto and
assortment of veggies and shmear
Eggs Benedict with chipotle hollandaise
Middle eastern Shakshuka with baked eggs
Quinoa & sweet potato salad thyme vinaigrette with sunny
side up eggs

LUNCH
Crab cakes with homemade remoulade
Slow roasted Carnitas Tacos
Grilled Mahi with a sweet & smoky broccoli salad
Flank Steak salad with raspberry vinaigrette
 Roasted Vegetable & Chicken Quinoa Stack with Arugula &
Feta Salad
Salmon Ceviche poke bowls
 Crispy Shrimp Caesar Salad with Homemade Dressing &
Fresh Focaccia Bread

DINNER
Scallops, cauliflower puree, zucchini ribbons finished with
house made beurre blanc
Citrus marinaded Pork chops roasted potatoes and sauted
broccolini
Pistachio crusted Sea Bass, over truffled mushroom risotto
and beet puree
Filet mignon served with creamy potatoes asparagus and
fresh chimichurri
Southern Style Shrimp and Grits
Creamy Tuscan chicken with spinach and sundried
tomatoes over fettuccini
Blackened Salmon over Orzo salad with a tangy cilantro dressing

Additional Rate Information

GENERAL NOTES:
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 X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

 

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$32,400 3/$32,850 4/$33,300 5/$33,750 6/$34,200 7/$34,650 8/$35,100 9/$35,550 10/$36,000

LOCAL FAIR: Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$32,550 3/$33,075 4/$33,600 5/$34,125 6/$34,650 7/$35,175 8/$35,700 9/$36,225 10/$36,750

2022/2023 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $44,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-10 guests @ $47,000 – charter may not start prior to 12/27/20

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

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
Winter 2021 to 2022 Inclusive $32,700 $33,300 $33,900 $34,500 $35,100 $35,700 $36,300 $36,900 $37,500
Summer 2022 Inclusive $32,700 $33,300 $33,900 $34,500 $35,100 $35,700 $36,300 $36,900 $37,500
Winter 2022 to 2023 Inclusive $32,700 $33,300 $33,900 $34,500 $35,100 $35,700 $36,300 $36,900 $37,500

Additional Rate Information

GENERAL NOTES:
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 X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

 

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$32,400 3/$32,850 4/$33,300 5/$33,750 6/$34,200 7/$34,650 8/$35,100 9/$35,550 10/$36,000

LOCAL FAIR: Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$32,550 3/$33,075 4/$33,600 5/$34,125 6/$34,650 7/$35,175 8/$35,700 9/$36,225 10/$36,750

2022/2023 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $44,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-10 guests @ $47,000 – charter may not start prior to 12/27/20

 

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Jeff is originally from California and spent most of his childhood as Freestyle skier and snowboarder in Lake Tahoe. In the summers, he would enjoy the waters of the lake parasailing, jet skiing and boating. He found his true calling was watersports. In search of warmer weather and salt water, he moved to Key West. He got his foot in the door with the boating world with boat building which progressed quickly into becoming a chief mate and ultimately the worldwide Captain he is today. Jeff established himself as an exceptional Motor Yacht and Sailing Yacht delivery Company working all over the world including Trans-Atlantic crossings. Captain Jeff finally discovered the USVI and BVI for term charter operations, one of his favorite places in the world. Jeff followed his thirst for the ocean and developed his passion for spear fishing, scuba and snorkeling, sailing, free diving, lobstering, and enjoying marine life.

Captain Jeff has sailed all over the crystal blue waters of the Caribbean Sea. Wherever you want to sail to find your dream vacation Jeff will know the perfect spot, whether you want to be in the mix of the island, hiding with the locals, or even on a private island.

Sail away and Island hop with Captain Jeff.

Chief Danielle “Dani” Andrews

Born and raised in Florida, Dani grew up with a tremendous love for the ocean and the outdoors, which continue to bring her joy and a sense of comfort. From an early age, curiosity and excitement were instilled as her father began teaching her the way around the kitchen. Her later career in hospitality industry throughout her college years helped mold her understanding of the ins and outs of the restaurant world.

After obtaining her Associate in Arts from Valencia College she embarked on her first adventure to Hawaii while working on cruise ships. This was where she got her first taste and joy for life on the water. Living and working on the beautiful islands only deepened her passion for people and cooking abroad. Traveling and experiencing new cultures is a life-changing experience she dreams of offering to others.

The following year, she decided to trade the big ship life for a more fulfilling pursuit, where she could connect on a deeper level with her guests and let her true passion for the culinary arts come to life, playing with her creativity in food menus and toying with new delicious experiments. After her first trip as a chef aboard a sailing yacht in Portugal she knew she’d found this opportunity, and for the last 3 years she has been working on sailing yachts in Portugal, Croatia, and the Virgin Islands; this has allowed her to travel to over 20 different countries increasing her knowledge of alternative cuisines and her love of sailing.

Title Name Nation Born Languages
Captain Jeff Black USA 1978
Crew Danielle "Dani" Andrews USA

Captain

Jeff Black

Chef

Danielle "Dani" Andrews

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer No
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 57
Pax 10
Cabins 5
Year Built 2021
Guest Smoke No cigarettes. Cigars on aft
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 14'6
Dinghy Hp 50HP
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 57.00 Ft
Beam 28
Draft 4.5
Queen 5
Pref Pickup RH or YHG
Other Pickup Inquire
Turn Around 48hrs, inquire for 24hrs
Builder Royal Cape
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Cam Corder No
Num Dine In 6
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Inq
Nude Charters Yes
Num Hatch 1-2 per ca
Inverter Yes
Voltages 110V and 220V
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit USVI only
Dinghy Sailing No
Fish Gear Type Trolling and casting
Num Fish Rods 3
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 5
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge N/A
Deep Sea Fish Yes
Sail Instruct Yes

GET ALONG accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. She has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

GET ALONG has full stainless steel side rails making her the preferred boat for kids.

BREAKFAST

Huevos Rancheros with fresh pico and black bean puree
Spinach sundried tomato and goat cheese quiche
Traditional American breakfast with scrambled eggs, bacon,
toast and fresh fruit
Bagel assortment with smoked salmon, prosciutto and
assortment of veggies and shmear
Eggs Benedict with chipotle hollandaise
Middle eastern Shakshuka with baked eggs
Quinoa & sweet potato salad thyme vinaigrette with sunny
side up eggs

LUNCH
Crab cakes with homemade remoulade
Slow roasted Carnitas Tacos
Grilled Mahi with a sweet & smoky broccoli salad
Flank Steak salad with raspberry vinaigrette
 Roasted Vegetable & Chicken Quinoa Stack with Arugula &
Feta Salad
Salmon Ceviche poke bowls
 Crispy Shrimp Caesar Salad with Homemade Dressing &
Fresh Focaccia Bread

DINNER
Scallops, cauliflower puree, zucchini ribbons finished with
house made beurre blanc
Citrus marinaded Pork chops roasted potatoes and sauted
broccolini
Pistachio crusted Sea Bass, over truffled mushroom risotto
and beet puree
Filet mignon served with creamy potatoes asparagus and
fresh chimichurri
Southern Style Shrimp and Grits
Creamy Tuscan chicken with spinach and sundried
tomatoes over fettuccini
Blackened Salmon over Orzo salad with a tangy cilantro dressing

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.