- 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 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
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.
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.
Capt. Ted Egan
1 x Master Cabin
4 x Guests Cabins
SAMPLE MENU GYRFALCON
Miami’s Eye Candy Gin Cocktail
Bacon wrapped dates
Salmon New Orleans – Sweet and savoury pan seared salmon with sauteed shrimp in a Cajun butter sauce
Mini quiche four ways Spinach – bacon – mushrooms – ham
Grilled Chimichurri chicken avocado salad
Blackberry Sage Cocktail
Corn blini topped with avocado salad and fried radish
Baked honey Sriracha lime Mahi Mahi – Sweet and spicy with a Caribbean kick
Truffled egg en cocotte
Salad Niçoise with seared tuna
Seared scallops with champagne butter sauce
USDA Prime Bone-In Ribeye Steak
Red fruit crumble with vanilla ice cream and maple syrup
French and English collide: egg, spinach, leek, mushrooms, tomatoes, sausage, bacon and cheese in a sourdough bowl
Stuffed sliders your way
Prime beef with various toppings & brioche bun
Gyrfalcon sweet and sour recipe
Choice of chicken and/or pork in secret sweet and sour sauce
French apple & vanilla tart
Sockeye smoked salmon Poached egg, avocado & crème fraîche
Vietnamese rice pepper spring rolls & caprese stuffed garlic butter portobellos
Artichoke and cheese stuffed mushrooms
Angel hair lobster pasta
Poached pears Belle Hélène
Omelet Gyrfalcon ham – green and red pepper – egg – ricotta in rye shell
Local fresh fish tacos
Grilled shrimp with mango salsa
Spinach artichoke stuffed chicken
Floating island with caramel sauce
Fried Chicken & Waffles Benedict
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.