- Guests 8
- Cabins 4
- Model Cat
- Year Built 2024
Rates Per Week
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|
Additional Rate Information
*6 Night Minimum*
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
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
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
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.
5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin
Chef’s Anna Sample Menu
*All served with local fresh fruit, cereals, yoghurts, toast and bagels
Eggs cooked in a tomato and pepper sauce, sprinkled with feta, parsley and mint.
with a crunchy cinnamon streusel topping.
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.
Served with whipped cream and orange butter or berry coulis.
Build your own bagel! A big spread of bagel toppings both sweet and savoury.
Poached eggs with ham served on an English breakfast muffin, covered in hollandaise.
Packed with dark chocolate chips and walnuts.
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.
Shrimp and chicken pad thai Served with an Asian style coleslaw with peanut dressing.
Served with homemade burger buns and all the classic toppings! Along with a big green salad.
Traditional spaghetti carbonara with crispy bacon. Served with caprese salad and garlic bread.
Coriander and lime rice, sesame soy tuna, wakame seaweed salad, mango, avocado, cucumber and spicy mayo dressing.
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.
LEMON MERINGUE PIE
Homemade lemon curd in a shortcrust pastry case topped with meringue.
Fresh strawberries covered in dark and white chocolate
KEY LIME PIE
Served with whipped cream
Homemade coffee cake with a frosting and chocolate covered coffee beans
Ice cream with caramelised walnuts and a shot of espresso
Thai Coconut and Lime sorbet
Homemade ice cream, flavour changes weekly! Oreo, pistachio, chocolate etc…
Homemade chocolate chip cookies
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.
Served with a spicy mayonnaise dip.
Topped with black beans, corn, salsa, cheese, guacamole and sour cream.
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.
Fresh watermelon stacks with feta and mint
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
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)
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.
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
Served with a lemon and lime beurre blanc sauce and charred zucchini.
SUMMER FRUIT SALAD
Served with homemade raspberry sorbet
CHOCOLATE GUINNESS CAKE
With Baileys cream and dark chocolate ganache
Layers of savoiardi biscuits, mascarpone mousse, rum and coffee
LEMON POACHED PEARS
Served with sable biscuits, homemade caramel and candied lemon peel.
Fresh raspberries in mint jelly, served with mint cream
CHOCOLATE ORANGE BROWNIES
Served with cointreau whipped cream
Vanilla bean cheesecake mousse with lemon curd, limoncello whipped cream and a biscuit crumb
Fun cakes for any occasion Flavours depending on guest preference: Vanilla, strawberry, lemon, hazelnut praline etc.
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.