- Guests 10
- Cabins 5
- Model Cat
- Year Built 2019
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 2023 to 2024||Inclusive||$46,000||$46,000||$46,000||$46,500||$47,000||$47,500||$48,000||$48,500||$49,000|
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 norm for good service is 15%-20% of the charter fee.
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas – Flat rate $53,000, New Years – Flat rate $56,000 for 2-10 guests. New Year’s charters must start 12/28 or later.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Transfer airport – base – airport
• Personal expenses
• Gratuity – suggested is 15-20% of total charter fee.
Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: BVI, Summer and Winter
Rob a keen Sailor, Artist and Chef has been a Captain in the BVI since 1994. “You could say the BVI is my home. I have been touring guests all over our beautiful islands for many years showing them the best we have to offer.”
Marycruz, your stewardess aboard Gyrfalcon, brings her background of working as a stewardess and deckhand aboard motoryachts up to 80 ft in length (even doing some of the dirty work such as oil changes!). She is your bartender, dinghy driver, child chaperone, and guest support person.
Al Broderick (popularly know as the Singing Chef in the BVI), your chef aboard Gyrfalcon –
1 x Master Cabin
4 x Guests Cabins
GYRFALCON SAMPLE MENU
*There is a daily breakfast station of coffee, tea, cereals, biscuits, milks and fresh cut fruit. * Lunches are served with fresh baked breads
* Appetizers are served around sunset with cocktails
Poached eggs and crispy bacon with pan fried rosemary tomatoes and mushrooms
Caribbean chicken salad tossed in a mango/cilantro dressing, topped with avocado drizzled with lime.
Filo wrapped brie cheese served with a duo of spicy tomato sauce and a cranberry sauce
Grilled Mahi Mahi /w fresh Pineapple cilantro salsa, yellow rice and asian inspired vegetable stir fry
Selection of tropical sorbet
Ham, mushroom and cheese omelet, topped with basil and cherry tomatoes
Asian Rice paper wrap, filled with sauteed shrimp and fresh veg served with a side salad.
Warm artichoke and cheese bruschetta
Grilled tenderloin (marinated in chimichurri) served with mushroom red wine reduction, lemon & herb baked baby potatoes and roasted vegetables.
Smoked salmon bagel & cream cheese, capers, red onion and baby spinach & avocado salad.
Chicken or vegetable roti served with salad, fruit chutney and homemade hotsauce.
Lobster butter cookies
Grilled chicken breast w/ mango coconut sauce, cuban styled rice, nutmeg/honey roasted carrots and snap peas
Panna cotta and berries
French toast with crispy bacon and maple syrup served with bulgarian yogurt and berries.
Cous Cous & pan fried red snapper salad with butternut, feta cheese, sun-dried tomato and spring onion.
Zucchini roll ups with lemon zest cream cheese and basil.
Shrimp Alfredo with creamed spinach.
New York cheese cake with chocolate ice cream
Mini quiche wrapped in bacon, filled with baby spinach, cheese and baby tomatoes.
Tuna sashimi poke bowl, with edamame beans, carrot, cucumber, radish, pine apple, avocado, topped with spring onion.
Selection of canapes and cucumber bites with special cream cheese filling
Grilled pork tenderloin and creamy mash with a tamarind glaze sided with sauteed vegetables
Keylime pie with vanilla ice cream.
Eggs Benedict with smoked salmon or canadian bacon
Pure beef burger, topped with melted cheese, pickles, red onion and tomato and lettuce garnish served with a tossed side salad
Caprice salad skewers drizzled with balsamic glaze
Rosemary stuffed New Zealand rack of lamb, paprika roasted potatoes, cauliflower cheese and pan fried green beans drizzled with fresh lemon.
Chocolate decadence – warm chocolate brownies with chocolate fudge ice cream and chocolate brittle
Continental pastries served with cheeses, berry preserves, eggs and crispy bacon.
Seared fresh tuna salad nicoise, with chili, mango, cilantro and ginger vinaigrette topped with egg and avocado.
Jalapeno, pear and brie cheese skewers
Red snapper with roasted red pepper and sweet potato & mushroom risotto.
Apple crumble with vanilla ice cream
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.