Ed Hamilton & Co.

GOOD VIBRATIONS L62

  • Guests 7
  • Cabins 4
  • Model Cat
  • Year Built 2002

Rates Per Week

Crew Profiles

Specifications

Accommodations

GOOD VIBRATIONS can accommodate up to 8 guests in private cabins, each guest cabin has a queen size custom made mattress for a great nights sleep. Each guest cabin has an ensuite bath with electric toilet, vanity and stall shower. Headroom in the cabins as well as the main salon are slightly over 8 feet. The yacht is fully air conditioned for clients comfort.

Sample Menu

DAY BREAK

Veggie Omelets

2 eggs, red & green peppers, mushrooms, onions, side of breakfast potatoes

Very Berry Fruit Parfait

Vanilla yogurt, granola, fresh fruit, coconut shavings

Blueberry Waffles

Homemade blueberry & cinnamon waffles, with a side of bacon

Egg & Avocado Toast

Fried egg, seasoned avocado spread, toast, bacon

Paradise Pancakes

Coconut pancakes, fresh mango and kiwi, agave syrup

MIDDAY

Steak Skewers & Greek Chickpea Salad

Grilled steak skewers, bell peppers, red onion, chickpeas, cucumber, kalamata olives, cherry tomatoes, feta cheese, olive oil

Crab Cakes

served onto of baby spinach salad with garlic-lemon aioli

Fresh Catch Lettuce Wraps

Captain caught fish, with a side of rice and beans

Mango/Shrimp Quesadilla

Caribbean spiced shrimp, sliced mango, mozzarella cheese, red bell peppers

Deli Style Spread

HORS D’OEUVRES

Caprese Skewers

Cherry tomatoes, fresh mozzarella, basil, vinaigrette drizzle

Chips & Guacamole

Blue corn chips, homemade guacamole~ Sweet & Salty Charcuterie Board ~cured meats, cheeses, olives, nuts, dried fruit, crackers, honey

MAIN

Encrusted Salmon

Pistachio & poppy seed encrusted salmon, roasted garlic potato mash, steamed broccoli

Surf & Turf

Grilled steak & pan seared shrimp on a sweet potato mash, with grilled asparagus

Ahi Tuna Towers

Diced ahi tuna, cucumber, avocado, jasmine rice, tortilla crisps, spicy ponzu sauce & hoisin drizzle~

Caribbean Jerk Chicken

Jerk seasoned chicken, cauliflower rice, grilled long cut squash & zucchini

Shrimp Linguine

In a tomato and white wine sauce

DESSERT

Tropical Layer Cake

lemon cake, fresh berries, cream cheese filling

Coconut Fudge Brownie

Whipped cream, caramel sauce

Salty S’mores

The kids favorite! Graham crackers, marshmallows, chocolate, sea salt

Cake Shooter

German chocolate cake, coconut pecan filling, whipped cream

Everything But The Kitchen Sink Cookies
Chocolate chips, shaved coconut, raisins, oatmeal, cinnamon

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

Additional Rate Information

MINIMUM NIGHTS: 6 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.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost .
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $600 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.

HALF-BOARD: Includes 7 breakfasts, 4 lunches & 3 dinners. Other meals ashore at client expense.
2@$23,100 3@$23,300 4@$23,500 5@$23,700 6@$23,900 7@$24,100 8@$24,300

LOCAL FARE: Includes 7 breakfasts, 5 lunches & 6 dinners, other meals ashore at client expense.
2@$23,250 3@$23,525 4@$23,800 5@$24,075 6@$24,350 7@$24,625 8@$24,900

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-8 pax @ $29,325, 7N minimum
NEW YEARS: 1-8 pax @ $30,000, 7N minimum
Christmas must end by 12/27. New Year’s start 12/28 or later

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests
Winter 2021 to 2022 Inclusive $23,400 $23,750 $24,100 $24,450 $24,800 $25,150
Summer 2022 Inclusive $23,400 $23,750 $24,100 $24,450 $24,800 $25,150
Winter 2022 to 2023 Inclusive $23,400 $23,750 $24,100 $24,450 $24,800 $25,150

Additional Rate Information

MINIMUM NIGHTS: 6 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.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost .
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $600 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.

HALF-BOARD: Includes 7 breakfasts, 4 lunches & 3 dinners. Other meals ashore at client expense.
2@$23,100 3@$23,300 4@$23,500 5@$23,700 6@$23,900 7@$24,100 8@$24,300

LOCAL FARE: Includes 7 breakfasts, 5 lunches & 6 dinners, other meals ashore at client expense.
2@$23,250 3@$23,525 4@$23,800 5@$24,075 6@$24,350 7@$24,625 8@$24,900

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-8 pax @ $29,325, 7N minimum
NEW YEARS: 1-8 pax @ $30,000, 7N minimum
Christmas must end by 12/27. New Year’s start 12/28 or later

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Virgin Islands

Captain Kevin, growing up in Michigan with family in the industry, he was nearly born on the water. Early on, he found his passion, at only 14 he had his first job, at a marina; quickly, learning the ins and outs of the boating world, he then found himself applying managerial and mechanical skills to his work. Studying civil engineering, at Western Michigan University, he could never fully pull himself away from the water, which is what led him to The Virgin Islands. While then, mastering luxury charters and sailing the near coastal waters, Kevin, was in love, and for the next 4 years became very proficient all across the industry. Being a 100 ton Master Captain with Leadership and Safety certificates, Kevin exemplifies all the qualities you want and expect in a competent captain. In addition to sailing, an avid fan of fishing, water sports, food, and adventure, he is sure to make your vacation experience, on the waters he loves, extremely memorable for years to come; and maybe even teach you a thing or two, to take home to your friends.

Kevin and Taylor are accomplished sailors, with an adventurous spirit, and a professional service background, which they will deliver on every charter! After meeting on separate day charter boats in 2016, Kevin and Taylor’s love for sailing and being on the ocean brought them together. Since then, they have traveled halfway around the world together, meeting new people and learning about different cultures, bringing back, unique experiences for their charter guests. With their eye-opening stories, ultimate adventures, and additionally, having an end goal of sailing the world, you are sure to be intrigued from the start. They are extremely detail oriented, personable, professional, and will make anyone’s time on the water with them, wanting more!

Born and raised on the island of St. Thomas in the US Virgin Islands, chef/mate Taylor is a local through and through. Her family established one of the first day sail charter companies on the island, which helped mold her passion and establish a knowledge for boats, the ocean, and customer service. You will feel comfortable and at home due to her welcoming and kind demeanor. From local cuisine, island history, customer experience, event planning, & local dos & don’ts, Taylor has you covered. Creating a fun, once in a life time experience is her goal from start to finish. While in college, Taylor studied nutrition and began teaching herself the values of different food sources, and is now a skilled gluten free/dairy free cook and baker. Her favorite dishes to prepare go back to her Caribbean roots, with a variety of seafood and vegetable options. To accommodate her guests food preferences, Taylor communicates pre-charter to assure a menu everyone will enjoy. In addition to her passion for food, Taylor loves photography and is happy to be the on-sight photographer, from candids to group shots, Taylor captures moments during your vacation that you will want to reminisce on and share with your friends post charter.

Title Name Nation Born Languages
Captain Kevin Williams USA 1991 English
Crew Taylor Davis USA

Captain

Kevin WIlliams

Chef/First Mate

Taylor Davis

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 2
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 62 Ft
Pax 7
Cabins 4
Refit 2020
Year Built 2002
Cruise Speed 10 Kts
Guest Smoke Aft steps only please
Guest Pet No
Children Allowed Yes
Min Child Age No minimum

Leisure

Dinghy 14 ft
Dinghy Hp 50HP Yamaha
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 2
Float Mats 2
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 30 Ft
Draft 5 Ft
Queen 4
Pref Pickup YHG
Other Pickup STT, West End
Turn Around 48HR
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Dine In 8
Sun Awning Yes
Hammock Yes
Wind Scoops Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Num Hatch 16+
Engines 2x Yanmar engines 1.06 gallons 240hp each2 Generators as follows:(1) 20KW Northern Light generator (1) 12KW Generator
Inverter Yes
Voltages 110
Water Capacity 40 gallon per hour
Dinghy Pax 5
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit USVI ONLY 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 3 trolling and 1 casting
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Chef buys organic and local produce when available.Reef safe cleaning products used.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Tp In Heads No
Ac Night Yes
Ac Sur Charge None
Deep Sea Fish Yes
Sail Instruct Yes
Other Toys Pizza Slice giant blow up mat for sunbathing or lounging in water, connect all the slices for a full pizza
14 underwater blue lights
Underwater lights in the tender as well
Floating mats have arm rests and can lock together

GOOD VIBRATIONS can accommodate up to 8 guests in private cabins, each guest cabin has a queen size custom made mattress for a great nights sleep. Each guest cabin has an ensuite bath with electric toilet, vanity and stall shower. Headroom in the cabins as well as the main salon are slightly over 8 feet. The yacht is fully air conditioned for clients comfort.

DAY BREAK

Veggie Omelets

2 eggs, red & green peppers, mushrooms, onions, side of breakfast potatoes

Very Berry Fruit Parfait

Vanilla yogurt, granola, fresh fruit, coconut shavings

Blueberry Waffles

Homemade blueberry & cinnamon waffles, with a side of bacon

Egg & Avocado Toast

Fried egg, seasoned avocado spread, toast, bacon

Paradise Pancakes

Coconut pancakes, fresh mango and kiwi, agave syrup

MIDDAY

Steak Skewers & Greek Chickpea Salad

Grilled steak skewers, bell peppers, red onion, chickpeas, cucumber, kalamata olives, cherry tomatoes, feta cheese, olive oil

Crab Cakes

served onto of baby spinach salad with garlic-lemon aioli

Fresh Catch Lettuce Wraps

Captain caught fish, with a side of rice and beans

Mango/Shrimp Quesadilla

Caribbean spiced shrimp, sliced mango, mozzarella cheese, red bell peppers

Deli Style Spread

HORS D’OEUVRES

Caprese Skewers

Cherry tomatoes, fresh mozzarella, basil, vinaigrette drizzle

Chips & Guacamole

Blue corn chips, homemade guacamole~ Sweet & Salty Charcuterie Board ~cured meats, cheeses, olives, nuts, dried fruit, crackers, honey

MAIN

Encrusted Salmon

Pistachio & poppy seed encrusted salmon, roasted garlic potato mash, steamed broccoli

Surf & Turf

Grilled steak & pan seared shrimp on a sweet potato mash, with grilled asparagus

Ahi Tuna Towers

Diced ahi tuna, cucumber, avocado, jasmine rice, tortilla crisps, spicy ponzu sauce & hoisin drizzle~

Caribbean Jerk Chicken

Jerk seasoned chicken, cauliflower rice, grilled long cut squash & zucchini

Shrimp Linguine

In a tomato and white wine sauce

DESSERT

Tropical Layer Cake

lemon cake, fresh berries, cream cheese filling

Coconut Fudge Brownie

Whipped cream, caramel sauce

Salty S’mores

The kids favorite! Graham crackers, marshmallows, chocolate, sea salt

Cake Shooter

German chocolate cake, coconut pecan filling, whipped cream

Everything But The Kitchen Sink Cookies
Chocolate chips, shaved coconut, raisins, oatmeal, cinnamon

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

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.