- Guests 8
- Cabins 4
- Model Cat
- Year Built 2016
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2022 to 2023||Inclusive||$35,900||$36,400||$36,900||$37,400||$37,900||$38,400||$38,900|
|Winter 2023 to 2024||Inclusive||$35,900||$36,400||$36,900||$37,400||$37,900||$38,400||$38,900|
Additional Rate Information
**𝐇𝐄𝐀𝐕𝐄𝐍𝐋𝐘 𝐓𝐎 𝐂𝐇𝐀𝐑𝐓𝐄𝐑 𝐈𝐍 𝐓𝐇𝐄 𝐁𝐀𝐇𝐀𝐌𝐀𝐒 𝐅𝐑𝐎𝐌 𝐀𝐏𝐑𝐈𝐋 𝟑𝐫𝐝 𝐓𝐇𝐑𝐔 𝐌𝐀𝐘 𝟐𝟎𝐭𝐡**
This vessel is legal to conduct charters in the BVI
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$35,600 3/$35,950 4/$36,300 5/$36,650 6/$37,000 7/$37,350 8/$37,700
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$35,750 3/$36,175 4/$36,600 5/$37,025 6/$37,450 7/$37,875 8/$38,300
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $800 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $44,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $48,000, charter may not start prior to 12/27
ALL RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT)
Based in the Exumas. Picking up in Staniel Key, dropping off in Nassau
Nassau – $500
Yacht will only relocate for charters 6 nights or longer. Please inquire for availability. Relocation fees are + 14% tax
Staniel Cay – $700 one-way
Georgetown – $800 one-way
The rates do not include:
● Cancellation Insurance and private insurance
● 14% Bahamian Taxes
● Extra drinks, fine wines, champagne & spirits, special meals orders
● Docking fees
● Transfer airport – base – airport
● Personal expenses
● Tip. It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee.
Summer Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: **𝐇𝐄𝐀𝐕𝐄𝐍𝐋𝐘 𝐓𝐎 𝐂𝐇𝐀𝐑𝐓𝐄𝐑 𝐈𝐍 𝐓𝐇𝐄 𝐁𝐀𝐇𝐀𝐌𝐀𝐒 𝐅𝐑𝐎𝐌 𝐀𝐏𝐑𝐈𝐋 𝟑𝐫𝐝 𝐓𝐇𝐑𝐔 𝐌𝐀𝐘 𝟐𝟎𝐭𝐡**
48 hour minimum turn required in the Bahamas.
Will be USVI & BVI for remainder of the season.
BOAT SHOW AWARDS
Chef Amy Cann – 1st Place Best Cocktail – VIPCA YACHT SHOW 2021
Captain Nick Cann
Originally from Coeur d’Alene, Idaho Nick got an early start sailing with his father on lake Coeur d’Alene. Once the sailing bug got him he was hooked and at the age of 19 turned his love for the water into a career accepting a summer job on the Yukon River. The following summer setting his sights on a larger cruising ground Nick accepted a position with Alaskan Dream Cruises aboard the Alaskan Dream. For nearly the next decade he enjoyed cruising through beautiful Southeast Alaska chasing whales, dodging icebergs and exploring all the unique towns and villages the Southeast has to offer. During his second winter off-season he purchased his first sailboat, an Ericson 27 and spent his free time exploring the Puget Sound and San Juan Islands with the occasional snow covered decks and dreams of warmer waters. After three years he sold his boat and started to save for a blue water boat to take him to warmer climates and white sand beaches . In 2018 he found his boat, a 39ft Camper Nicholson Ketch in Rockland Maine. He purchased the boat in October and began to hop down the east coast spending as much time as possible exploring but holding firm to the rule, when the dock lines freeze its time to keep moving south. He arrived in the Bahamas in early 2019 and spent the remainder of that cruising season and the next exploring the islands. When Covid hit in 2020 and temporarily put a hold on cruising both professional and recreationally Nick relocated to Tahoe where he captained day tour vessels and parasailing boats for two summers and enjoyed a winter of snowmaking, grooming and snowboarding at Heavenly Ski Resort.
Nick and Amy met in 2015 aboard the Alaskan Dream and hit it off immediately. In their first three years together when not cruising in Alaska they traveled to south and Central America, India, Thailand and rode motorcycles across Laos and Vietnam. When the time came to purchase their sailboat in 2018 Amy quickly took a liking to the cruising lifestyle but was also a firm believer in the heading south when the dock lines freeze policy. Once arriving in the islands, Amy truly embraced sailing life and took her skills as a world class bartender and amazing cook to create some amazing memories with friends both new and old. Often using locally sourced fruits and rums for her cocktails and the occasional fresh lobster pulled out of the sea she combined the techniques learned through her travels to make for some incredible dinner parties.
Chef Amy Cann
Chef Amy was born & raised in the Land of 10,000 Lakes where she spent summers water skiing, wake boarding and fishing with her family. After spending 15 years in the Minneapolis restaurant scene Amy’s desire for adventure drew her to Alaska in 2015, where she quickly knew that boat life was perfect for her. While spending off-season backpacking around the world she never missed an opportunity to learn about the local flavors and cuisine, learning from chef’s in Peru, Thailand, Vietnam & India. You’ll find hints of these world flavors when dinning onboard with Chef Amy. After several years the idea of traveling by water had her very intrigued. She stepped onto a sailboat for the first time the day before her & Nick left on a 1,600 mile journey down the East Coast. Quickly learning the ins and outs of sailing in the cold October weather, some of her favorite parts of the journey was provisioning with locally sourced ingredients to create incredible dishes to keep them warm on their adventure. Once they arrived in The Bahamas the fun really started. Incorporating fresh island ingredients into onboard dishes and craft cocktails while exploring the crystal clear waters, Nick and Amy finally found their paradise. She never misses an opportunity to practice yoga on deck or find that perfect beach to lay out a mat with guests. Most of all, she is passionate about sharing her food and innovative cocktails while catering to guests personal tastes.
Master Head 76-80″
Main Salon 82″
All cabins & heads are 76-80″
Fresh hot coffee, cold brew, assorted teas
Smoke Salmon Benny
Lox, poached egg, english muffin with soft herb cheese, topped with dill hollandaise
Amy’s homemade granola, fresh blueberries, maple syrup, served with bacon
Ultimate Breakfast BLT
Thick cut bacon, pepper jack, tomato, bibb lettuce, fried egg, sprouts, garlic aioli
Healthy Banana Split
Honey Greek yogurt, blueberries, strawberries, banana, homemade granola
Root Vegetable Hash
Potato, parsnip, sweet potato, red pepper, onions served with ham steak and fried egg
Prosciutto, caramelized onions, gruyère or Asparagus, herbs, feta
Potato pancakes with Apple compote or herb crema
Char Sui marinaded grilled chicken, pickled carrot and daikon, cucumber, cilantro, sriracha on a fresh baguette
Southwest Chopped Salad with Grilled Steak
Romaine, grilled sweet corn, avocado, black beans, bell pepper tossed with jalapeño cilantro dressing
Pesto, artichoke, broccoli, feta
Asian Lettuce Wraps
Garlic ginger chicken, mushroom, carrot, crispy saifun noodles, bibb lettuce
Spiced yogurt marinaded chicken, warm pita, tzatziki, tomato, fresh hummus
Shrimp Salad Croissant
Chopped shrimp, celery, creamy old bay dressing
Grilled Romaine Caesar with Crab Bread
Homemade yogurt lime caesar, crispy bacon served with baguette topped with lump crabmeat, artichoke, melted cheese
Caribbean Chicken Eggrolls
Jerk chicken, black beans, pepperjack, corn, red pepper served with jalapeño ranch
Cheddar, cream cheese, green onion, bacon
Southwest black bean or roasted red pepper hummus served with pita and sliced veggies
Buffalo Chicken Puffs
Spicy buffalo chicken, whipped blue cheese wrapped in fluffy pastry
Fresh tomato, basil, garlic served with toasted garlic bread
Blackened Shrimp Avocado Bites
Cajun shrimp, smashed avocado, sliced cucumber
Goat Cheese Pops
Panko crust, soft chèvre, hot honey
Shrimp Green Curry
Organic vegetables, shrimp, coconut milk, jasmine rice
Rack of Lamb
Pistachio parmesan crust, mint chimichurri, gouda polenta
Jerk marinated grilled chicken, mango salsa, avocado cilantro rice
Parmesan Herb Salmon
Parmesan herb crust, maple bacon brussel sprouts
Carnitas Taco Bar
Slow cooked carnitas, tortillas, guacamole, pico de gallo, queso
Penne San Remo
Penne pasta, chicken, artichoke, peas, sun-dried tomato, white wine cream sauce
Pan Seared Sea Bass
Summer vegetables, herb orzo, béarnaise
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Gin: Bombay Sapphire
Champagne: La Marca Prosecco
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer’s, Leatherback Brewery, Corona
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.