Ed Hamilton & Co.

INDIGO

  • Guests 6
  • Cabins 3
  • Model Powered Catamaran
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Accommodations

Indigo can accommodate 6 people in 3 cabins..
King with ensuite
Queen with ensuite
Twin can convert to a king (shared Head)

Sample Menu

SAMPLE MENU from the Galley of Alett 

Every morning there will be a selection of fruit, yoghurt, cereals, fresh breads and spreads

BREAKFAST

Omelette Roulade A scrumptiously filled oven baked omelette rolled into one

Caprese Benedict A twist on the normal with fresh basil and a Mediterranean flair.

Hint of Orange French Toast Decadent French Toast kissed with Cointreau and fresh orange glaze

Shakshuka Poached eggs enrobed in a bed of aromatic stewed tomatoes, peppers, spinach & feta

Fresh Bakes A selection of boat baked pastries to indulge

English Breakfast The works, scrambled egg, sausage, bacon, ovenroasted tomatoes, mushrooms and baked beans

Waffles Topped with apple cinnamon compote and crispy bacon

Fritters Zucchini corn fritters topped with fried egg, smoked salmon & creme fraiche

LUNCH

Chicken Shrimp Pad Thai Explore fresh Thai flavors with sweet chili corn salsa on the side

Mixed Seafood Cakes A combination of conch, prawns & freshly caught fish, served with pineapple papaya salsa & Apple Pea Mint salad

Bobotie A proudly South African Cape Malay mild curried dish with Coconut Banana Salsa

Seared Tuna Nicoise A classic French salad topped with fresh seared Ahi Tuna

Stuffed Burgers Boat made stuffed burgers with beer batter onion ring & butternut fries

Chicken Tikka Masala Skewer Barbequed skewers served with jeweled couscous salad & fresh fried flatbreads

Mediterranean Meatball Salad Mini meatballs on a bed of zoodles with roasted rosa tomatoes,  mozzarella and olives served with a freshly baked focaccia

Fully Loaded Chicken & Bacon Salad Honey mustard chicken and crisp bacon topped on a fully loaded salad

APPETIZERS

Conch Ceviche Fresh procured conch marinated in zesty lemon, orange and pineapple salsa

Peach & Basil Buratta Salad Drizzled with balsamic glaze and crunchy garlic croutons

Savory Avo Mousse topped with Fire Cracker Shrimp Light and Delightful served with baked onion crackers

Steamed Mussels Drowning in a creamy garlic and white wine sauce

Watermelon & Feta Stack A sweet and savory salad to delight the taste buds

Prosciutto Fig and Goat Cheese Tarts Baked to perfection Filo tarts served on top a bed of arugula

Lobster Bisque A hearty soup for the soul

Bloody Maria’s Mexican Shrimp Gazpacho with a hint of tequila

MAINS

Sous Vide Stuffed Pork Tenderloin Zesty apple and whiskey bacon jam stuffed loin with mashed yams and seared broccolini

Blackened Mahi Mahi Pan Seared Blackened Mahi with White Bean Puree & Roasted Carrot Honey Coriander salad

Rosemary Rack of Lamb Over roasted rosemary garlic lamb served with mushroom farro & smashed peas

Plank Smoked Salmon Sticky Plank Salmon served with mixed Brown Rice & Quinoa and Avo, cranberry almond salad

Surf & Turf Barbequed to order beef steak & lemon butter grilled lobster with broccoli veg bake

Sushi A selection of sushi, tuna poke spoons & tempura veg

Five Spice Duck Breast Succulently flavored barbequed duckbreast with port plum sauce, mash & miso roasted zucchini

Red Thai Shrimp Curry served with coconut rice and mango salsa

DESSERT

Creme Brulee with a hint of Frangelico

Pavlova topped with fresh cream & berries

Salted Caramel Brownies served with vanilla ice cream

Dolonga Tiramisu filled with whipped coffee and orange glaze

Poached Pears with creme angliase & chocolate drizzle 

Rum Ball Freezer Cake A frozen delight with a hint of rum, for every pirate’s delight

Gooey White Chocolate & Coconut Pudding A twist on the normal lava cake

Mini Margarita Cheesecake Bites  An adult version of Key Lime pie

Additional Rate Information

Christmas week $27,500 plus APA 35% Plus 4% Bahamas Tax
New Years week $28,750 plus APA 35% Plus 4% Bahamas Tax
Christmas week to end no later than December 26th.
New Years week to start no earlier than December 27.
7 Night minimum

The charter fee includes the services of a Captain and Crew, and use of on-board sports equipment. Charter fee DOES NOT include any expenses (to be charged at cost to client): food and beverages, fuel for the vessel, its tenders and water sports equipment, scuba equipment, off yacht excursions, dockage, cruising taxes and permits, telephone, airport transfers, crew gratuities, or similar expenses incurred by the CHARTERER.

Additional Rate Information

Summer Area: Bahamas

Winter Area: Bahamas

Location Details: Currently available in the Bahamas

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Plus Expenses $25,000 $25,000 $25,000 $25,000 $25,000
Summer 2022 Plus Expenses $25,000 $25,000 $25,000 $25,000 $25,000

Additional Rate Information

Christmas week $27,500 plus APA 35% Plus 4% Bahamas Tax
New Years week $28,750 plus APA 35% Plus 4% Bahamas Tax
Christmas week to end no later than December 26th.
New Years week to start no earlier than December 27.
7 Night minimum

The charter fee includes the services of a Captain and Crew, and use of on-board sports equipment. Charter fee DOES NOT include any expenses (to be charged at cost to client): food and beverages, fuel for the vessel, its tenders and water sports equipment, scuba equipment, off yacht excursions, dockage, cruising taxes and permits, telephone, airport transfers, crew gratuities, or similar expenses incurred by the CHARTERER.

Location Details

Summer Area: Bahamas

Winter Area: Bahamas

Location Details: Currently available in the Bahamas

Captain Mitch Ireland grew up on the coast of Durban, South Africa and always had a love for all thing water related. He was a competitive water-skier and obtained his yacht masters after completing school. He’s done deliveries to Thailand, Malaysia, Seychelles and started chartering over 6 years ago. He’s an ultimate “braai” (barbeque) master, loves mixing cocktails, enjoys teaching and doing all watersports.

Chef/First Mate Alett Slabbert has always been a waterbaby growing up on the West Coast of South Africa snorkeling for lobster and cooking local seafood. She fell in love with the Caribbean on her first visit to Tortola BVI just over 4 years ago and has been chartering since. She has sailed most of the Caribbean and has a passion for food and exploring the enticing flavors of all cuisine.

This fun loving couple has charted Bahamas and BVI extensively and knows how to take care of your needs.

Title Name Nation Born Languages
Captain Mitchell Ireland S. African 1995
Crew Alett Slabbert S. African

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 21.5 KW
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 60
Pax 6
Cabins 3
Refit 2020
Year Built 2013
Cruise Speed 18 Kts
Guest Smoke Aft transom
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 16ft
Dinghy Hp 90HP
Adult W Skis No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 24.5 Ft
Draft 4.8 Ft
King 1
Twin Cabins 1
Pref Pickup Nassau
Other Pickup Nassau
Turn Around 48 hrs
Builder Horizon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Projector
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter 4,000 Watts
Voltages 110
Water Capacity 250 G
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform transom
Boarding Ladder Starboard afty
Fish Gear Type Trolling/casting
Num Fish Rods 8
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Each cabin has their own color coded re-usable water bottles and beachbags
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 3
Ac Night No
Other Toys Noodles, Floating Mat, Sunbathing chairs, Spike Ball, 2x Yoga mats, Gazebo and beach chairs

Indigo can accommodate 6 people in 3 cabins..
King with ensuite
Queen with ensuite
Twin can convert to a king (shared Head)

SAMPLE MENU from the Galley of Alett 

Every morning there will be a selection of fruit, yoghurt, cereals, fresh breads and spreads

BREAKFAST

Omelette Roulade A scrumptiously filled oven baked omelette rolled into one

Caprese Benedict A twist on the normal with fresh basil and a Mediterranean flair.

Hint of Orange French Toast Decadent French Toast kissed with Cointreau and fresh orange glaze

Shakshuka Poached eggs enrobed in a bed of aromatic stewed tomatoes, peppers, spinach & feta

Fresh Bakes A selection of boat baked pastries to indulge

English Breakfast The works, scrambled egg, sausage, bacon, ovenroasted tomatoes, mushrooms and baked beans

Waffles Topped with apple cinnamon compote and crispy bacon

Fritters Zucchini corn fritters topped with fried egg, smoked salmon & creme fraiche

LUNCH

Chicken Shrimp Pad Thai Explore fresh Thai flavors with sweet chili corn salsa on the side

Mixed Seafood Cakes A combination of conch, prawns & freshly caught fish, served with pineapple papaya salsa & Apple Pea Mint salad

Bobotie A proudly South African Cape Malay mild curried dish with Coconut Banana Salsa

Seared Tuna Nicoise A classic French salad topped with fresh seared Ahi Tuna

Stuffed Burgers Boat made stuffed burgers with beer batter onion ring & butternut fries

Chicken Tikka Masala Skewer Barbequed skewers served with jeweled couscous salad & fresh fried flatbreads

Mediterranean Meatball Salad Mini meatballs on a bed of zoodles with roasted rosa tomatoes,  mozzarella and olives served with a freshly baked focaccia

Fully Loaded Chicken & Bacon Salad Honey mustard chicken and crisp bacon topped on a fully loaded salad

APPETIZERS

Conch Ceviche Fresh procured conch marinated in zesty lemon, orange and pineapple salsa

Peach & Basil Buratta Salad Drizzled with balsamic glaze and crunchy garlic croutons

Savory Avo Mousse topped with Fire Cracker Shrimp Light and Delightful served with baked onion crackers

Steamed Mussels Drowning in a creamy garlic and white wine sauce

Watermelon & Feta Stack A sweet and savory salad to delight the taste buds

Prosciutto Fig and Goat Cheese Tarts Baked to perfection Filo tarts served on top a bed of arugula

Lobster Bisque A hearty soup for the soul

Bloody Maria’s Mexican Shrimp Gazpacho with a hint of tequila

MAINS

Sous Vide Stuffed Pork Tenderloin Zesty apple and whiskey bacon jam stuffed loin with mashed yams and seared broccolini

Blackened Mahi Mahi Pan Seared Blackened Mahi with White Bean Puree & Roasted Carrot Honey Coriander salad

Rosemary Rack of Lamb Over roasted rosemary garlic lamb served with mushroom farro & smashed peas

Plank Smoked Salmon Sticky Plank Salmon served with mixed Brown Rice & Quinoa and Avo, cranberry almond salad

Surf & Turf Barbequed to order beef steak & lemon butter grilled lobster with broccoli veg bake

Sushi A selection of sushi, tuna poke spoons & tempura veg

Five Spice Duck Breast Succulently flavored barbequed duckbreast with port plum sauce, mash & miso roasted zucchini

Red Thai Shrimp Curry served with coconut rice and mango salsa

DESSERT

Creme Brulee with a hint of Frangelico

Pavlova topped with fresh cream & berries

Salted Caramel Brownies served with vanilla ice cream

Dolonga Tiramisu filled with whipped coffee and orange glaze

Poached Pears with creme angliase & chocolate drizzle 

Rum Ball Freezer Cake A frozen delight with a hint of rum, for every pirate’s delight

Gooey White Chocolate & Coconut Pudding A twist on the normal lava cake

Mini Margarita Cheesecake Bites  An adult version of Key Lime pie

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.