Ed Hamilton & Co.

GYRFALCON

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 x Master Cabin
4 x Guests Cabins

Sample Menu

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

DAY 1

Breakfast

Poached eggs and crispy bacon with pan fried rosemary tomatoes and mushrooms

Lunch
Caribbean chicken salad tossed in a mango/cilantro dressing, topped with avocado drizzled with lime.

Appetizer
Filo wrapped brie cheese served with a duo of spicy tomato sauce and a cranberry sauce

Dinner
Grilled Mahi Mahi /w fresh Pineapple cilantro salsa, yellow rice and asian inspired vegetable stir fry

Desert
Selection of tropical sorbet

DAY 2

Breakfast
Ham, mushroom and cheese omelet, topped with basil and cherry tomatoes

Lunch
Asian Rice paper wrap, filled with sauteed shrimp and fresh veg served with a side salad.

Appetizer
Warm artichoke and cheese bruschetta

Dinner
Grilled tenderloin (marinated in chimichurri) served with mushroom red wine reduction, lemon & herb baked baby potatoes and roasted vegetables.

Desert
Crème brûlée.

DAY 3

Breakfast
Smoked salmon bagel & cream cheese, capers, red onion and baby spinach & avocado salad.

Lunch
Chicken or vegetable roti served with salad, fruit chutney and homemade hotsauce.

Appetizers
Lobster butter cookies

Dinner
Grilled chicken breast w/ mango coconut sauce, cuban styled rice, nutmeg/honey roasted carrots and snap peas

Desert
Panna cotta and berries

DAY 4

Breakfast
French toast with crispy bacon and maple syrup served with bulgarian yogurt and berries.

Lunch
Cous Cous & pan fried red snapper salad with butternut, feta cheese, sun-dried tomato and spring onion.

Appetizers
Zucchini roll ups with lemon zest cream cheese and basil.

Dinner
Shrimp Alfredo with creamed spinach.

Desert
New York cheese cake with chocolate ice cream

DAY 5

Breakfast
Mini quiche wrapped in bacon, filled with baby spinach, cheese and baby tomatoes.

Lunch
Tuna sashimi poke bowl, with edamame beans, carrot, cucumber, radish, pine apple, avocado, topped with spring onion.

Appetizers
Selection of canapes and cucumber bites with special cream cheese filling

Dinner
Grilled pork tenderloin and creamy mash with a tamarind glaze sided with sauteed vegetables

Desert
Keylime pie with vanilla ice cream.

DAY 6

Breakfast
Eggs Benedict with smoked salmon or canadian bacon

Lunch

Pure beef burger, topped with melted cheese, pickles, red onion and tomato and lettuce garnish served with a tossed side salad

Appetizer
Caprice salad skewers drizzled with balsamic glaze

Dinner
Rosemary stuffed New Zealand rack of lamb, paprika roasted potatoes, cauliflower cheese and pan fried green beans drizzled with fresh lemon.

Desert
Chocolate decadence – warm chocolate brownies with chocolate fudge ice cream and chocolate brittle

DAY 7

Breakfast
Continental pastries served with cheeses, berry preserves, eggs and crispy bacon.

Lunch
Seared fresh tuna salad nicoise, with chili, mango, cilantro and ginger vinaigrette topped with egg and avocado.

Appetizer
Jalapeno, pear and brie cheese skewers

Dinner
Red snapper with roasted red pepper and sweet potato & mushroom risotto.

Desert
Apple crumble with vanilla ice cream

Additional Rate Information

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
• Dockage
• 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

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: BVI, Summer and Winter

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
Summer 2023 Inclusive $45,000 $45,000 $45,000 $45,500 $46,000 $46,500 $47,000 $47,500 $48,000
Winter 2023 to 2024 Inclusive $46,000 $46,000 $46,000 $46,500 $47,000 $47,500 $48,000 $48,500 $49,000
Summer 2024 Inclusive $46,000 $46,000 $46,000 $46,500 $47,000 $47,500 $48,000 $48,500 $49,000

Additional Rate Information

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
• Dockage
• 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

Location Details

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 –

Title Name Nation Born Languages
Captain Rob Jennings UK English
Crew Al Broderick US

Captain

Rob Jennings

Stewardess

Marycruz

Chef

Al Broderick

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator Onan 19 KVA, 50Hz, 230V
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No

General

Length 60'
Pax 10
Cabins 5
Year Built 2019
Cruise Speed 8
Children Allowed Yes

Leisure

Dinghy ZAR 490
Dinghy Hp 90
Knee Board No
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 60.00 Ft
Beam 33' 6
Draft 5' 11
Queen 5
Pref Pickup Nanny Cay, BVI
Other Pickup Sint Maartin
Turn Around 24 Hours
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Num Cds Yes
Board Games Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Sea Bob Yes
Sea Scooter No
Swim Platform Yes
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Communicate • WiFi connection on board
Ac Night Yes
Ac Sur Charge No

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

DAY 1

Breakfast

Poached eggs and crispy bacon with pan fried rosemary tomatoes and mushrooms

Lunch
Caribbean chicken salad tossed in a mango/cilantro dressing, topped with avocado drizzled with lime.

Appetizer
Filo wrapped brie cheese served with a duo of spicy tomato sauce and a cranberry sauce

Dinner
Grilled Mahi Mahi /w fresh Pineapple cilantro salsa, yellow rice and asian inspired vegetable stir fry

Desert
Selection of tropical sorbet

DAY 2

Breakfast
Ham, mushroom and cheese omelet, topped with basil and cherry tomatoes

Lunch
Asian Rice paper wrap, filled with sauteed shrimp and fresh veg served with a side salad.

Appetizer
Warm artichoke and cheese bruschetta

Dinner
Grilled tenderloin (marinated in chimichurri) served with mushroom red wine reduction, lemon & herb baked baby potatoes and roasted vegetables.

Desert
Crème brûlée.

DAY 3

Breakfast
Smoked salmon bagel & cream cheese, capers, red onion and baby spinach & avocado salad.

Lunch
Chicken or vegetable roti served with salad, fruit chutney and homemade hotsauce.

Appetizers
Lobster butter cookies

Dinner
Grilled chicken breast w/ mango coconut sauce, cuban styled rice, nutmeg/honey roasted carrots and snap peas

Desert
Panna cotta and berries

DAY 4

Breakfast
French toast with crispy bacon and maple syrup served with bulgarian yogurt and berries.

Lunch
Cous Cous & pan fried red snapper salad with butternut, feta cheese, sun-dried tomato and spring onion.

Appetizers
Zucchini roll ups with lemon zest cream cheese and basil.

Dinner
Shrimp Alfredo with creamed spinach.

Desert
New York cheese cake with chocolate ice cream

DAY 5

Breakfast
Mini quiche wrapped in bacon, filled with baby spinach, cheese and baby tomatoes.

Lunch
Tuna sashimi poke bowl, with edamame beans, carrot, cucumber, radish, pine apple, avocado, topped with spring onion.

Appetizers
Selection of canapes and cucumber bites with special cream cheese filling

Dinner
Grilled pork tenderloin and creamy mash with a tamarind glaze sided with sauteed vegetables

Desert
Keylime pie with vanilla ice cream.

DAY 6

Breakfast
Eggs Benedict with smoked salmon or canadian bacon

Lunch

Pure beef burger, topped with melted cheese, pickles, red onion and tomato and lettuce garnish served with a tossed side salad

Appetizer
Caprice salad skewers drizzled with balsamic glaze

Dinner
Rosemary stuffed New Zealand rack of lamb, paprika roasted potatoes, cauliflower cheese and pan fried green beans drizzled with fresh lemon.

Desert
Chocolate decadence – warm chocolate brownies with chocolate fudge ice cream and chocolate brittle

DAY 7

Breakfast
Continental pastries served with cheeses, berry preserves, eggs and crispy bacon.

Lunch
Seared fresh tuna salad nicoise, with chili, mango, cilantro and ginger vinaigrette topped with egg and avocado.

Appetizer
Jalapeno, pear and brie cheese skewers

Dinner
Red snapper with roasted red pepper and sweet potato & mushroom risotto.

Desert
Apple crumble with vanilla ice cream

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.