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

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

Additional Rate Information

Additional Rate Details:
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.

HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

The rates include:

• Private Yacht & Service of the crew (captain, chef/first mate)
• 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
• Clearance and customs fees
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity – suggested is 15-20% of total charter fee.

Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Additional Rate Information

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

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

Additional Rate Details:
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.

HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

The rates include:

• Private Yacht & Service of the crew (captain, chef/first mate)
• 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
• Clearance and customs fees
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity – suggested is 15-20% of total charter fee.

Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

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

Electric Heads 5

Ammenities

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

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 Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak Yes
Float Mats Yes

Other Specs

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 Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Sea Bob Yes
Sea Scooter Yes
Swim Platform Yes
Under Water Cam Yes
Under Water Video Yes
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
Other Toys • Tender ZAR 490 90HP
• 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.