Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Will Hamilton | Irish | 0 | RYA Yachtmaster Offshore 200GT, PADI Dive Master | |
| Crew | Anna Kane | Irish | STCW, PADI Rescue Diver, Level |
Captain Will Hamilton
Qualifications
RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
I grew up on the water spending my summers sailing, fishing, water skiing and wake boarding in Ireland. I began working in the sailing industry at the young age of 16 as an instructor. Each year I worked my way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. I then moved on to be a charter skipper while studying for my degree in Computing. At the time, sailing was a fun summer job. I never thought of it as a full time career until Anna joined me in Croatia.
The dream of working in the Caribbean formed quickly between us but we decided to finish our studies and gain experience in respective fields before taking the plunge. I took a job as a Graphic Designer for a PR company in London which really taught me what kind of life I want to live. I appreciate living on the water everyday and know how lucky I am to do so! I love delivering holidays of a lifetime to my guests, with many of them becoming lifetime friends.
Chef Anna Kane
Qualifications
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
I grew up in Dublin, Ireland. After graduating University I went into education and became a teacher for children with special educational needs. However, my love for cooking kept growing, when Will began working in the charter industry I jumped at the opportunity to go with him and become a chef on board.
I always dreamed of attending the world renowned Ballymaloe Cookery School to expand my culinary skills, which finally became a reality in 2021. The intensive 12 week course taught me so many new skills and gave me invaluable experience. I plan on studying cooking further this summer in the Ashburton Yacht Chef course. I love learning new techniques that I can bring into my galley. My biggest passion is creating food that brings joy to my guests and makes their holiday that little bit more special.
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 |
| Summer 2024 | Inclusive | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Captain Will Hamilton
Qualifications
RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
I grew up on the water spending my summers sailing, fishing, water skiing and wake boarding in Ireland. I began working in the sailing industry at the young age of 16 as an instructor. Each year I worked my way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. I then moved on to be a charter skipper while studying for my degree in Computing. At the time, sailing was a fun summer job. I never thought of it as a full time career until Anna joined me in Croatia.
The dream of working in the Caribbean formed quickly between us but we decided to finish our studies and gain experience in respective fields before taking the plunge. I took a job as a Graphic Designer for a PR company in London which really taught me what kind of life I want to live. I appreciate living on the water everyday and know how lucky I am to do so! I love delivering holidays of a lifetime to my guests, with many of them becoming lifetime friends.
Chef Anna Kane
Qualifications
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
I grew up in Dublin, Ireland. After graduating University I went into education and became a teacher for children with special educational needs. However, my love for cooking kept growing, when Will began working in the charter industry I jumped at the opportunity to go with him and become a chef on board.
I always dreamed of attending the world renowned Ballymaloe Cookery School to expand my culinary skills, which finally became a reality in 2021. The intensive 12 week course taught me so many new skills and gave me invaluable experience. I plan on studying cooking further this summer in the Ashburton Yacht Chef course. I love learning new techniques that I can bring into my galley. My biggest passion is creating food that brings joy to my guests and makes their holiday that little bit more special.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Will Hamilton | Irish | 0 | |
| Crew | Anna Kane | Irish |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin
Chef’s Anna Sample Menu
BREAKFAST
*All served with local fresh fruit, cereals, yoghurts, toast and bagels
SHAKSHUKA
Eggs cooked in a tomato and pepper sauce, sprinkled with feta, parsley and mint.
BLUEBERRY MUFFINS
with a crunchy cinnamon streusel topping.
AVOCADO TOAST
Served with feta, pickled onions, chili flakes and a honey balsamic glaze.
PAINKILLER FRENCH TOAST
Coconut french toast with grilled pineapple, orange rum caramel and fresh nutmeg.
CREPES
Served with whipped cream and orange butter or berry coulis.
BAGEL BOARD
Build your own bagel! A big spread of bagel toppings both sweet and savoury.
EGGS BENEDICT
Poached eggs with ham served on an English breakfast muffin, covered in hollandaise.
BANANA BREAD
Packed with dark chocolate chips and walnuts.
LUNCH
BAJA STYLE FISH TACOS
Chili and beer battered local fish with chipotle aioli, guacamole, salsa and salad.
CHICKEN CAESAR SALAD
Served with a few special additions: homemade croutons, crispy fried capers, caramelized walnuts and dried cranberries served with homemade focaccia.
PAD THAI
Shrimp and chicken pad thai Served with an Asian style coleslaw with peanut dressing.
BURGERS
Served with homemade burger buns and all the classic toppings! Along with a big green salad.
CARBONARA
Traditional spaghetti carbonara with crispy bacon. Served with caprese salad and garlic bread.
POKE BOWLS
Coriander and lime rice, sesame soy tuna, wakame seaweed salad, mango, avocado, cucumber and spicy mayo dressing.
LASAGNE
Beef ragu, homemade bechamel and lasagne noodles. Served with a large green salad.
SWEET AND SPICY MAHI MAHI
Served with roast baby potatoes, fried plantain and a salad.
LUNCH DESSERT
LEMON MERINGUE PIE
Homemade lemon curd in a shortcrust pastry case topped with meringue.
CHOCOLATE STRAWBERRIES
Fresh strawberries covered in dark and white chocolate
KEY LIME PIE
Served with whipped cream
COFFEE CAKE
Homemade coffee cake with a frosting and chocolate covered coffee beans
AFFOGATO
Ice cream with caramelised walnuts and a shot of espresso
SORBET
Thai Coconut and Lime sorbet
ICE CREAM
Homemade ice cream, flavour changes weekly! Oreo, pistachio, chocolate etc…
COOKIES
Homemade chocolate chip cookies
SNACKS
SWEDISH CARDAMOM BUNS
Sweet dough with a cardamom and cinnamon filling
GREEK SALAD DIP
Whipped lemon feta dip topped with olives, cucumber, tomatoes and yellow bell pepper.
PEA DIP WITH SMOKEY MARINATED FETA
Mint and pea dip topped with feta marinated in chili, garlic and bay leaf oil.
COCONUT SHRIMP
Served with a spicy mayonnaise dip.
LOADED NACHOS
Topped with black beans, corn, salsa, cheese, guacamole and sour cream.
HUMMUS
Served with crispy baked chickpeas and pita bread
EVERYTHING BUT THE BAGEL BITES
Mini sweet peppers stuffed with cream cheese and topped with homemade “everything but the bagel” seasoning.
WATERMELON STACKS
Fresh watermelon stacks with feta and mint
DINNER STARTERS
IRISH POTATO SOUP
Served with parsley pesto and cheese scones
THAI SPICY CRABCAKES
Served with sweet chili sauce.
MUSSELS IN THE GOAN STYLE
Mussels cooked in a turmeric, ginger and coconut broth. Served with crusty bread.
PAN FRIED SCALLOPS
With cauliflower puree and crispy bacon
HAND ROLLED SUSHI
A selection of maki rolls with wasabi and pickled ginger.
CARAMELIZED ONION AND BRIE TARTS
Served on a bed of salad
RUBY GRAPEFRUIT SORBET
Homemade sorbet served with fresh, segmented grapefruit and pomegranate seeds..
GOATS CHEESE CROQUETTES
With tapenade oil, roast peppers and arugula
MAIN DISHES
ITALIAN BEEF STEW
With creamy polenta and a fresh gremolata (parlsley and lemon sauce)
THAI GREEN CURRY
Chicken curry with basmati rice and Arjard (spicy pickled cucumber salad)
FILLET STEAK
With mashed potato, balsamic roasted onions, green beans and a red wine reduction
PORK EN CROUTE
Pork tenderloin with duxelles stuffing wrapped in puff pastry with apple sauce.
LOBSTER
Served in the half shell with garlic butter sauce, bacon wrapped asparagus and roast butternut squash.
PEA & PRAWN RISOTTO
With an arugula and avocado salad
ROAST CHICKEN THIGHS
With saffron, hazelnuts and honey. Served with crispy potato stacks
LOCAL CATCH
Served with a lemon and lime beurre blanc sauce and charred zucchini.
DESSERT
SUMMER FRUIT SALAD
Served with homemade raspberry sorbet
CHOCOLATE GUINNESS CAKE
With Baileys cream and dark chocolate ganache
TIRAMISU
Layers of savoiardi biscuits, mascarpone mousse, rum and coffee
LEMON POACHED PEARS
Served with sable biscuits, homemade caramel and candied lemon peel.
RASPBERRY JELLY
Fresh raspberries in mint jelly, served with mint cream
CHOCOLATE ORANGE BROWNIES
Served with cointreau whipped cream
DECONSTRUCTED CHEESECAKE
Vanilla bean cheesecake mousse with lemon curd, limoncello whipped cream and a biscuit crumb
CELEBRATION CAKE
Fun cakes for any occasion Flavours depending on guest preference: Vanilla, strawberry, lemon, hazelnut praline etc.
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