Rates Per Week
Crew Profiles
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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2022 | Inclusive | $45,000 | $45,000 | $45,000 | $455,000 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
| Winter 2022 to 2023 | Inclusive | $46,000 | $46,000 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Location Details: BVI, Summer and Winter
Grenadines (Grenada) for August/September/October
Capt. Ted grew up in chilly Chicago, on the blustery shores of Lake Michigan, but left for the sunny climes of South Florida for school. This was followed by 25 years in the heart of American viticulture, the Napa Valley. There, Ted was involved in making and marketing wine worldwide. Eventually fate lead Ted to the sailing capital of Newport, and he has since pursued his love of yachting and the water. The BVI fell onto Ted’s navigational chart over 8 years ago and he has been providing a bespoke experience to his charter guests ever since. His intimate knowledge of the islands allows for a one of a kind island adventure.
Summer seasons will see Capt. Ted returning Gyrfalcon to the Mediterranean, while in the winters Ted and Gyrfalcon return to the sunny Caribbean.
Chef Sunil
Born in India and raised in Dubai and then immigrating to Queens, NYC at the age of 16 was a huge culture shock but also an exciting discovery of new ideas and cuisines.
Chef Sunil Sharma found his culinary passion at age of 17 working as a prep cook for a local Italian restaurant in Queens NY. It was not long before he started moving up the ladder and decided to attend Culinary school. While working under prestigious Chefs, Chef Sunil attended SUNY Albany where he received scholarships for his excellence. His journey took him all over the country, learning regional techniques and cuisine in New York, San Francisco and Caribbean.
With each dish he creates, Chef Sunil strives to be innovative, yet stay true to tradition, taste and technique to provide an unforgettable dining experience.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Ted | USA | 0 | |
| Crew | Sunil Sharma | India |
Captain
Capt. Ted Egan
Chef/Mate
Michelle
Accomodation
Ammenities
General
Leisure
Other Specs
• Seabob F5S 2019 special edition with underwater camera and turbo charger
• H2 AQUAJET DIVE:
Maximum speed: 6 mph (18 ft. /> Battery life: 50-328 ft. /> Charging time: 4-6 hours
Weight: 14 kg (8 gallons /> Maximum power: 800W
Voltage: DC 23-29.4V
Max diving depth: 66 ft. (65.6 ft)
• 2 x SUP:
• Aqua Marina Magma
• Aqua Marina Vapor
• Wakeboard
• Tow donut with soft deck
• HO Sports tow ring
• HO Sports Kids Offroad towable car for 2 children
• TUSA 10 sets of snorkeling equipment
• TUSA special snorkeling vests
• 3 sets of diving equipment
1 x Master Cabin
4 x Guests Cabins
SAMPLE MENU GYRFALCON
Day 1
Welcome drink
Miami’s Eye Candy Gin Cocktail
Dinner
Bacon wrapped dates
Salmon New Orleans – Sweet and savoury pan seared salmon with sauteed shrimp in a Cajun butter sauce
Crème brûlée
Day 2
Breakfast
Mini quiche four ways Spinach – bacon – mushrooms – ham
Lunch
Grilled Chimichurri chicken avocado salad
Afternoon cocktail
Blackberry Sage Cocktail
Dinner
Corn blini topped with avocado salad and fried radish
Baked honey Sriracha lime Mahi Mahi – Sweet and spicy with a Caribbean kick
Amaretti Tiramisu
Day 3
Breakfast
Truffled egg en cocotte
Lunch
Salad Niçoise with seared tuna
Afternoon cocktail
Frosecco
Dinner
Seared scallops with champagne butter sauce
USDA Prime Bone-In Ribeye Steak
Hawaiian style
Red fruit crumble with vanilla ice cream and maple syrup
Day 4
Breakfast
French and English collide: egg, spinach, leek, mushrooms, tomatoes, sausage, bacon and cheese in a sourdough bowl
Lunch
Stuffed sliders your way
Prime beef with various toppings & brioche bun
Afternoon cocktail
Fresh Mezcalita
Dinner
Deviled eggs
Gyrfalcon sweet and sour recipe
Choice of chicken and/or pork in secret sweet and sour sauce
French apple & vanilla tart
Day 5
Breakfast
Sockeye smoked salmon Poached egg, avocado & crème fraîche
Lunch
Vietnamese rice pepper spring rolls & caprese stuffed garlic butter portobellos
Afternoon cocktail
Aviation Cocktail
Dinner
Artichoke and cheese stuffed mushrooms
Angel hair lobster pasta
Poached pears Belle Hélène
Day 6
Breakfast
Omelet Gyrfalcon ham – green and red pepper – egg – ricotta in rye shell
Lunch
Local fresh fish tacos
Afternoon cocktail
French 75
Dinner
Grilled shrimp with mango salsa
Spinach artichoke stuffed chicken
Floating island with caramel sauce
Day 7
Breakfast
Fried Chicken & Waffles Benedict
Goodbye cocktail
Paloma Tequila Cocktail
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.