Ed Hamilton & Co.

INTERLUDE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Sample Menu

Day One
o Shakshuka (baked eggs), served with sliced avocado, hummus and homemade flatbread
o Blueberry, almond and lemon loaf
o Homemade nut granola and yoghurt
o Fresh fruit
o Pumpkin risotto, served with arugula and parmesan flakes
o Eye fillet steak, served with Mediterranean salad and herby new potatoes
o Honey and yoghurt set cheesecake
Day Two
o Corn fritters served with smashed avocado, and cream cheese and sweet chilli dip
o Fresh croissants
o Fried eggs and bacon
o Apple, pear and cinnamon danish
o Yoghurt pots with fresh fruit
o Crispy chicken salad with orange, roasted hazelnuts and manuka dressing
o Raspberry chocolate brownie, served with fresh fruit
 
Day Three
o Toast with smashed avocado and feta, topped with scrambled eggs and chilli flakes
o Crepes served with maple syrup / berries / sliced banana and chocolate spread
o Chia seed puddings topped with mango and passionfruit
o Fresh fruit and yoghurt
o Vegetarian Middle Eastern feast:
-Roasted whole cauliflower, served with green tahini sauce and lemon
-Spiced couscous and herb salad with sauteed baby tomatoes
-Roasted beetroot with yoghurt and preserved lemon
-Cucumber and lamb’s lettuce salad
o Orzo pasta with prawns, tomato and marinated feta
o Healthy apple berry crumble, served with yoghurt cream

Day Four
o Sweet potato, corn and feta frittata, served with homemade tomato relish
o Nutella, sesame and hazelnut rolls
o Overnight oat crumble with fresh berries
o Fresh fruit and yoghurt
o Thai beef salad with roast pumpkin, kaffir lime and peanuts
o Charcuterie board

Day Five
o Freshly baked focaccia with asparagus, soft boiled eggs and prosciutto
o Hotcakes served with golden syrup / berry compote and whipped cream
o Homemade nut granola and yoghurt
o Fresh fruit
o Celebration rice with saffron and sweet spiced lamb
o Leafy green garden salad
o Crispy skin salmon fillet, served on a bed of vegetable mash, drizzled with mustard sauce
o Sticky date puddings, served with caramel sauce and vanilla ice cream

Day Six
o Homemade bagels with smoked salmon, arugula, cream cheese and sliced tomato
o Scrambled eggs
o French toast, served with toasted walnuts and caramelised bananas
o Bircher muesli with grated apple, sliced banana and yoghurt
o Fresh fruit
o Creamy chicken fettucine
Day Seven
o Eggs benedict
o Freshly baked cinnamon rolls
o Homemade nut granola and yoghurt
o Fresh fruit
o Salmon poke bowls
o Watermelon and feta salad
Note: Menu plan to be adjusted for charter length, guest preferences and dietary restrictions

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5 for Nassau ports, 6 for other locations
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.

*****BAHAMIAN TAXES: ADD 4%
*****RELOCATION FEES: Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Nassau – No relocation fee
Staniel Cay – $700 one-way – $1,500 round-trip
Georgetown – $700 one-way – $1,500 round-trip
Marsh Harbor – $700 one-way – $1,500 round-trip

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/27/20

 

Additional Rate Information

Summer Area: Bahamas

Winter Area: Bahamas

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Summer 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Winter 2022 to 2023 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5 for Nassau ports, 6 for other locations
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.

*****BAHAMIAN TAXES: ADD 4%
*****RELOCATION FEES: Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Nassau – No relocation fee
Staniel Cay – $700 one-way – $1,500 round-trip
Georgetown – $700 one-way – $1,500 round-trip
Marsh Harbor – $700 one-way – $1,500 round-trip

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/27/20

 

Location Details

Summer Area: Bahamas

Winter Area: Bahamas

CAPTAIN
Andrew Le Roux

Originally from Johannesburg, South Africa, Andrew is the adventurous type and has been sailing since 2012, when he first sailed across the Indian Ocean. That first trip was all it took and he was hooked, deciding that he would one day become a captain himself.

He completed his Yacht Masters in the cold and stormy waters of Cape Town while at the same time studying for his post-graduate degree in business. After his schooling he furthered his experience as a first mate for a year in Malaysia and Indonesia. Not long afterwards he captained his first yacht in Thailand, and then went on to chartering an array of sailing yachts in Croatia.

He is a water sports enthusiast, an experienced diver, spear-fisher and surfer. Besides being active, Andrew is a jack of all trades and you will find his down to earth nature inviting – join him for a “captain’s cocktail” under a beautiful Bahamian sunset while Anthon cooks up some local delicacies.

CHEF
Renata Himiona

Born and raised in coastal northern New Zealand, Renata has always been close to nature and the water. Seeing her mother’s passion for food and garden-to-table cooking from a young age, she experienced the joy that surrounds a beautifully prepared family meal.

Moving to Europe in her mid-twenties and taking a corporate job, Renata spent time living in London and Amsterdam, all the while finding it hard to abandon her sense of adventure for travel and cooking. It was in Europe that she fell in love with sailing, and decided to take the leap to combine her passions of cooking and being on the water.

Her favourite dishes include a mix of Middle Eastern, Italian, Mediterranean, and French cuisines, however she enjoys trying new things and is constantly experimenting with new flavours, spices and cooking styles. She loves to explore local food markets and find new and exciting ingredients, and looks forward to sharing these discoveries with you in The Bahamas.

Title Name Nation Born Languages
Captain Andrew Le Roux So. African 0 English
Crew Renata Himiona New Zealand

Captain

Andrew Le Roux

Chef

Renata Himiona

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 49
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 8 Knots
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 12 Ft
Dinghy Hp 40 HP
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 49.00 Ft
Beam 26
Draft 4.43
Queen 4
Pref Pickup Nassau, Bahamas
Other Pickup Staniel Cay, Exumas
Turn Around 48 Hours
Builder Bali Catamarans
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Cam Corder Yes
Sun Awning Yes
Hammock Yes
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch Lots
Engines 2x57HP Yanmar13Kw Onan Generator
Inverter Yes
Voltages 120V
Water Capacity 264 Gal
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Swim Platform Scoop steps
Boarding Ladder S/S ladder of scoop steps
Dinghy Sailing No
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reef safe/eco-friendly sunscreens, toiletries and cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Wash Basins 4
Tp In Heads Yes
W Base Port Bahamas
Ac Night Yes
Ac Sur Charge None
Other Toys 10 ft. floating dock
Underwater lights
Subwing
Floats / Noodles

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Day One
o Shakshuka (baked eggs), served with sliced avocado, hummus and homemade flatbread
o Blueberry, almond and lemon loaf
o Homemade nut granola and yoghurt
o Fresh fruit
o Pumpkin risotto, served with arugula and parmesan flakes
o Eye fillet steak, served with Mediterranean salad and herby new potatoes
o Honey and yoghurt set cheesecake
Day Two
o Corn fritters served with smashed avocado, and cream cheese and sweet chilli dip
o Fresh croissants
o Fried eggs and bacon
o Apple, pear and cinnamon danish
o Yoghurt pots with fresh fruit
o Crispy chicken salad with orange, roasted hazelnuts and manuka dressing
o Raspberry chocolate brownie, served with fresh fruit
 
Day Three
o Toast with smashed avocado and feta, topped with scrambled eggs and chilli flakes
o Crepes served with maple syrup / berries / sliced banana and chocolate spread
o Chia seed puddings topped with mango and passionfruit
o Fresh fruit and yoghurt
o Vegetarian Middle Eastern feast:
-Roasted whole cauliflower, served with green tahini sauce and lemon
-Spiced couscous and herb salad with sauteed baby tomatoes
-Roasted beetroot with yoghurt and preserved lemon
-Cucumber and lamb’s lettuce salad
o Orzo pasta with prawns, tomato and marinated feta
o Healthy apple berry crumble, served with yoghurt cream

Day Four
o Sweet potato, corn and feta frittata, served with homemade tomato relish
o Nutella, sesame and hazelnut rolls
o Overnight oat crumble with fresh berries
o Fresh fruit and yoghurt
o Thai beef salad with roast pumpkin, kaffir lime and peanuts
o Charcuterie board

Day Five
o Freshly baked focaccia with asparagus, soft boiled eggs and prosciutto
o Hotcakes served with golden syrup / berry compote and whipped cream
o Homemade nut granola and yoghurt
o Fresh fruit
o Celebration rice with saffron and sweet spiced lamb
o Leafy green garden salad
o Crispy skin salmon fillet, served on a bed of vegetable mash, drizzled with mustard sauce
o Sticky date puddings, served with caramel sauce and vanilla ice cream

Day Six
o Homemade bagels with smoked salmon, arugula, cream cheese and sliced tomato
o Scrambled eggs
o French toast, served with toasted walnuts and caramelised bananas
o Bircher muesli with grated apple, sliced banana and yoghurt
o Fresh fruit
o Creamy chicken fettucine
Day Seven
o Eggs benedict
o Freshly baked cinnamon rolls
o Homemade nut granola and yoghurt
o Fresh fruit
o Salmon poke bowls
o Watermelon and feta salad
Note: Menu plan to be adjusted for charter length, guest preferences and dietary restrictions

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.