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

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, 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
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

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, 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

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.

Chané, your chef aboard Gyrfalcon – A young, vibrant, friendly professional that takes pride in my work. My communication skills, and ability to organize and get things done efficiently and with confidence is what I consider my strongest attribute. It is one thing to be confident, but there is a fine line. This is where I gladly incorporate my great people skills. Read the room, am I right?
Hospitality is part of who I am, I wouldn’t change that for the world. I love seeing people dine well and happy and enjoying themselves to the utmost. To create a picture perfect setting/vibe, through food and all other creative ways is absolutely heartwarming to me. Being a perfectionist, I’ve learnt to use this “weakness” to my advantage. I take pride in my attention to detail.
Being outrageous, adventurous, enthusiastic, and unapologetic is the best version of me. To learn more, be more and do more is the greatest experience life can offer. Good or bad, I am grateful for every opportunity that comes my way. And I sure know how to make the best of it.

Title Name Nation Born Languages
Captain Rob Jennings UK 0 English
Crew Chané RSA

Captain

Rob Jennings

Stewardess

Marycruz

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

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 Yes
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

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

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.