Ed Hamilton & Co.

GULLWING

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin

Sample Menu

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. 

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

SLEEP ABOARD:
$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***

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

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 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Summer 2024 Inclusive $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

SLEEP ABOARD:
$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***

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.

The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.

Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.

Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand ger culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna plans on studying cooking further this summer in the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.

Natia was born in Maui, HI and did all her schooling in California. In 2019 she attended the California College of Ayurveda and earned her certificate. Her love for the ocean and nature grew in the heart and magic of the island of Maui as well as her experience in hospitality. Her career has been mainly rooted in the service industry and her experience is a wide range of categories such as catering, bartending special occasions, opening new restaurants, managing and being lead server.
She likes to call herself a jack of all trades as her resume further consists of jobs in housekeeping, office management, spa management, birth work and holistic health. She has many friends in the Yacht Industry that encouraged her to dive into the industry knowing she would be an amazing fit! Natia loves to travel and to help create those beautiful memories for others.

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
Chef Anna Kane

Chef Anna Kane Qualifications

Ashburton Culinary Academy Yacht Chef Certificate
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

Deckhand/ Stew Natia Barber Qualifications
STCW
ENG1
FOOD HANDLERS CARD, SERVSAFE
First Aid and CPR

Title Name Nation Born Languages
Captain Will Hamilton Irish 1995 English
Crew Anna Kane Irish

Deckhand/Stew

Natia Barber

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 55 ft
Pax 8
Cabins 4
Year Built 2024
Guest Smoke Transom Only
Guest Pet No
Children Allowed Yes

Leisure

Adult W Skis No
Jet Skis No
Wave Run No
Stand Up Paddle 2
Gear Snorkel Yes
Games Beach Yes
Dive Info Rendezvous Diving available upon request

Other Specs

size Feet 55.00 Ft
Beam 31
Draft 5
Queen 4
Pref Pickup West End, Tortola
Other Pickup Please inquire
Turn Around 48hr preferred
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Cds Streaming
Board Games Yes
Cam Corder Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter Yes
Water Capacity 250 Gallons
Kids Skis Yes
Sea Bob No
Sea Scooter No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge NO
Sail Instruct Yes

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. 

Request Info

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.