Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Summer 2024 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Winter 2024 to 2025 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Belize, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (BVI)
Location Details: Available in the Bahamas all of December 2023. Available in the BVI from January 2024.
Sylvio was truly blessed, growing up on the shores of the Northumberland Strait, located on the Atlantic Coast of Canada, where most activities revolve around the sea in some manner. As a kid he learned to sail at his local sailing school and did so for 9 consecutive years, where he liked to race dinghies but most of all he just loved to sail. Ever since he’s been a young man, there is something about the salty Atlantic air that awakens a sixth sense in him. Sailing answers and satisfies many things for him.
After a career as an entrepreneur and seeing his boys off to college, he decided to plot a new course in life and tacked towards a career in professional yachting. After earning his Captain RYA Yachtmaster Certification and all other prerequisite tickets, he’s never looked back.
He is a kind and generous Captain and host, who respectfully engages with his guests with a relaxed and calm demeanor. He enjoys collaborating with the charter guests to create a customized Charter Plan, as per their wish list. Whether it’s cruising to a secluded beach paradise or visiting the Islands must see spots or anything in-between, you’re the boss. Simply point the way and Syl will assure you’re making the most of living in the moment while you’re making life’s unforgettable memories.
Helen was born and raised in Southern California and has since made her culinary career centered around traveling. She received her culinary degree from Le Cordón Bleu French Culinary school, taking this experience to become a private chef to many celebrities, pro NFL athletes, and other high profile individuals.
Now residing primarily in Palm Beach, FL, Helen has fallen in love with sharing her culinary expertise aboard luxurious charter yachts throughout the Caribbean. She has worked on a variety of both private and charter vessels, up to 200-feet. She was even honored to be part of the team on board Richard Branson’s 107ft catamaran “Bella Vita”, and 83 ft catamaran “Blue Gryphon” in the Bahamas.
In addition to celebrity and yacht catering, Helen was also the former chef of American Express Miami lounge, and at a celebrity rehab in Malibu California. She is bilingual in Spanish/ English and always thrilled to engage with guests to cater to their comforts and dietary needs.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Sylvio LeBlanc | Canadian | 1970 | English |
| Crew | Helen Martinez | American |
Captain
Sylvio LeBlanc
Captain
Sylvio LeBlanc
Captain
Sylvio LeBlanc
Sylvio in the Bahamas
Chef
Helen Martinez
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
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
Breakfast
Fresh local fruit plate
Fresh baked variety of muffin and pastry
Vegan overnight oats with honey and chia
Granola and breakfast cereal bar with greek yogurt
Bacon and Sausage
Eggs and omelets cooked to order
Toast and variety of jam
Including Rotation of
Crispy Potato pancakes with applesauce and chive
sour cream dipping sauces
Waffles w/ topping bar, fruit compotes, fresh whipped
cream
Sausage and Sweet Potato hash
Crab Cake Eggs Benedict
Bagel and Lox plate, red onion, tomato, capers
Avocado toast with tomato, feta, olive oil, herbs
Blueberry pancakes with lemon curd
Lunch
Citrus Marinated grilled chicken Caesar salad, tomato,
cucumber, house made cilantro Caesar dressing, fresh
made crouton, shaved Parmesan
Blackened Wahoo fish tacos, tangy Cabbage Slaw,
mango salsa. Charro black beans, chips and salsa
Tuna poke Noodle Salad, bacon wrapped shrimp and
glazed pineapple skewers
Grilled Steak Caprese Salad, with pesto and balsamic
drizzle. Grilled crostini
Teriyaki Baked Salmon, chilled spinach and farro salad
with berry vinaigrette and toasted pecans
Grilled Shrimp salad, mixed greens, sliced red onion,
baby heirloom tomatoes, crispy bacon, capers, maple
Dijon vinaigrette. Garlic toast points
Gourmet Beef Sliders, Grilled Chicken Sausages with
peppers and onions. Seasoned baked potato wedges,
fresh garden salad
Appetizers
Charcuterie board, assorted cheeses, nuts, fruits, and
jams
Hummus and Whipped Ricotta Served with
Mediterranean pickled veg, Fresh crudite and warm
pita
Mini lump Blue Crab Cakes with remoulade dipping
sauce
Fresh Shrimp and Vegetarian Spring Rolls with hoisin
and peanut dipping sauces
Baked Brie and Caramelized onion fig jam, herbed puff
pastry. Fresh Crudite and Assorted crackers
Sausage and Fontina stuffed baby portobello
mushrooms with pesto ranch dipping sauce
Salmon and goat cheese tartlets, micro greens, spicy
Sriracha crema
Main
Chicken picata, tomato herb linguine, grilled zucchini
Miso baked Sea Bass, coconut ginger basmati rice,
charred baby bok Choi with sesame oil
Sweet and spicy Barbecue pork ribs, truffle Mac and
cheese, roasted broccolini
Caribbean style fried red snapper, purple cauliflower
mash, garlic green beans, fresh pico de gallo
Chicken parmesan with marinara house, zucchini
ricotta involtini, roasted brussel sprouts with balsamic
onions and pine nuts
Seared garlic butter scallop and shrimp duo, mushroom
risotto, prosciutto wrapped haricot verts
Surf and turf of Filet Mignon and butter poached lobster
tail, red potato mash, grilled asparagus , red wine
reduction sauce.
Dessert
Salted Caramel Brownie a la Mode, vanilla ice cream,
brownie crisp
Lemon cake with blueberry coulis and fresh made
whipped cream
Creme Brulee with fresh berries
Flourless chocolate cake with raspberry sauce and
vanilla ice cream
Key Lime domed cheesecake, white chocolate sauce,
graham cracker crumble
Godiva Bananas Foster – Caramelized banana,
chocolate ice cream, Rum butter sauce, Godiva
Chocolate Liqueur
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.