Ed Hamilton & Co.

ISLAND KISSES

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2019

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. The starboard aft cabin does not have a full shower, and has a wet head.
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.

Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request for $800 fee.

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

MENU #1

B R E A K F A S T
Poached eggs, wilted spinach, smashed avo, crumbed
feta, blistered cherry toms on sourdough toast.

L U N C H
Grilled cajun seasoned chicken with sweet
summer vegetables and chat potatoes.

E V E N I N G
Tomato & basil pesto bruschetta.

King Prawn, garlic & dill linguine with
leafy green salad.

Semi-freddo strawberry cheesecake

 

MENU #2

B R E A K F A S T
Scrambled eggs, chipolata sausages, fried tomatoes &
rosemary mushrooms on English muffins.

L U N C H
Smoked salmon & avocado poke bowl.

E V E N I N G
Mini corn & zucchini fritters with sweet chilli
and sour cream dippers

Eye fillet steak with potato mash,
asparagus, dutch carrots, drizzled with
red wine jus

Tropical fruit salad with fresh vanilla cream

MENU #3

B R E A K F A S T
Poached eggs benedict & mini croissants.

L U N C H
Chicken BLT with aoli on Turkish pide.

E V E N I N G
Shrimp, avocado &cos lettuce cocktail salad.

Slow roasted lamb shoulder, sweet potato
fries, peas and brocollli with roast gravey.

Chocolate mousse with fresh raspberries.

MENU #4

B R E A K F A S T
Roasted crunchy granola muesli, Greek yoghurt &
blueberries with Banana smoothie

L U N C H
Family style: Chicken Ceaser salad,
Mozarella, tomato & basil Caprese salad.
Feta & pine nut pesto pasta salad.

E V E N I N G
Neopolotan rigatoni with fresh pamesan.

Barbecued fish of the day with garlic & lemon
butter. Served with rice, corn, pea & shallot salad.

Warm apple strudel with vanilla &
cinnamon custard.

MENU #5

B R E A K F A S T
Mixed berry fluffy pancakes with maple syrup and
vanilla yoghurt.

L U N C H
Beef lesagne with Greek salad

E V E N I N G
Sticky duck Vietnamese rice paper rolls with
hoisin dipping sauce.

Chicken & vegetables in a creamy
coconut red curry suace with jasmin rice

Baked chocolate brownie with salted
caramel ice cream.

Additional Rate Information

CREW GRATUITY:  It’s customary to tip your crew at the end of the charter, crew gratuity is not included the rates. The custom for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5, 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.

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: $150 off per person per week. Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.

LOCAL FARE: $75 off per person per week. Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS: 1-8 guests @ $36,000 – charter must end by 12/26
NEW YEARS: 1-8 guests @ $39,000 – charter may not start prior to 12/27

Additional Rate Information

Summer Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Yacht is based out of Scrub Island BVI
Yacht will accept charters in the Grenadines September-October

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2023 to 2024 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2024 Inclusive $28,000 $28,500 $29,000 $29,500 $30,000 $30,500 $31,000

Additional Rate Information

CREW GRATUITY:  It’s customary to tip your crew at the end of the charter, crew gratuity is not included the rates. The custom for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5, 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.

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: $150 off per person per week. Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.

LOCAL FARE: $75 off per person per week. Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS: 1-8 guests @ $36,000 – charter must end by 12/26
NEW YEARS: 1-8 guests @ $39,000 – charter may not start prior to 12/27

Location Details

Summer Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Yacht is based out of Scrub Island BVI
Yacht will accept charters in the Grenadines September-October

Captain Robert Kmita

Robert was born and raised in Australia, and for as long as he can remember, he has always had a passion for adventure. Which the majority of the time, revolved around water; fishing, boating, snorkeling, wakeboarding, jet skiing. If it involved water, he was all about it!

After graduating with a degree in International Business he followed suite into a corporate job, only to realize that just wasn’t for him. He took a chance to travel the world, which opened his eyes and in fact led him to boats. From that point forward his mindset changed and since 2014 he has been skippering and or working on sailboats and super yachts. He has worked in locations all around the world, from Greece to Croatia, Italy, Malta, France, The Grenadines and Tahiti to name a few.

During his spare time he loves to ski, as he is also a certified ski instructor who has worked multiple seasons in Austria, Japan and Australia. He also has a deep passion for motorsport and motorbike touring, having taken trips across Vietnam, India and Nepal. Riding through the Himalayan ranges has been his most memorable trip.

Chef Jackie Barnard

Jaclyn is from Victoria, Australia. After living much of her life working in European tourism she decided to pursue her passion of traveling, bringing people together to share delicious food and the ocean. Years later, she is still living her dream, cooking and hosting aboard yachts in the British Virgin Islands and sharing unforgettable experiences with her guests.

Title Name Nation Born Languages
Captain Robert Kmita Austrailian 0 English
Crew Jaclyn Barnard Austrailian

Captain Robert

Chef Jaclyn

Accomodation

Electric Heads 4

Amenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 54 ft
Pax 8
Cabins 4
Year Built 2019
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 Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Type Cat
size Feet 54.00 Ft
Beam 29
Draft 4.85
Queen 4
Wheel Chair Access No
Pref Pickup Scrub Island
Other Pickup Tortola, BVI
Turn Around 72
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Cam Corder No
Sun Awning Yes
Hammock No
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
Inverter Yes
Voltages 120V
Water Capacity 264 Gal
Dinghy Pax 6
Kids Skis No
Sea Scooter Yes
Kite Boarding No
Fish Permit Yes
Swim Platform Scoop steps
Boarding Ladder S/S ladder of scoop steps
Fish Gear Type trolling + a spear
Num Fish Rods 2
Under Water Cam No
Under Water Video No
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
Tp In Heads Yes
Ac Night Yes
Deep Sea Fish No
Sail Instruct No
Other Toys 10 ft. floating dock
Subwing
Floats / Noodles
2x sea scooters

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. The starboard aft cabin does not have a full shower, and has a wet head.
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.

Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request for $800 fee.

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

MENU #1

B R E A K F A S T
Poached eggs, wilted spinach, smashed avo, crumbed
feta, blistered cherry toms on sourdough toast.

L U N C H
Grilled cajun seasoned chicken with sweet
summer vegetables and chat potatoes.

E V E N I N G
Tomato & basil pesto bruschetta.

King Prawn, garlic & dill linguine with
leafy green salad.

Semi-freddo strawberry cheesecake

 

MENU #2

B R E A K F A S T
Scrambled eggs, chipolata sausages, fried tomatoes &
rosemary mushrooms on English muffins.

L U N C H
Smoked salmon & avocado poke bowl.

E V E N I N G
Mini corn & zucchini fritters with sweet chilli
and sour cream dippers

Eye fillet steak with potato mash,
asparagus, dutch carrots, drizzled with
red wine jus

Tropical fruit salad with fresh vanilla cream

MENU #3

B R E A K F A S T
Poached eggs benedict & mini croissants.

L U N C H
Chicken BLT with aoli on Turkish pide.

E V E N I N G
Shrimp, avocado &cos lettuce cocktail salad.

Slow roasted lamb shoulder, sweet potato
fries, peas and brocollli with roast gravey.

Chocolate mousse with fresh raspberries.

MENU #4

B R E A K F A S T
Roasted crunchy granola muesli, Greek yoghurt &
blueberries with Banana smoothie

L U N C H
Family style: Chicken Ceaser salad,
Mozarella, tomato & basil Caprese salad.
Feta & pine nut pesto pasta salad.

E V E N I N G
Neopolotan rigatoni with fresh pamesan.

Barbecued fish of the day with garlic & lemon
butter. Served with rice, corn, pea & shallot salad.

Warm apple strudel with vanilla &
cinnamon custard.

MENU #5

B R E A K F A S T
Mixed berry fluffy pancakes with maple syrup and
vanilla yoghurt.

L U N C H
Beef lesagne with Greek salad

E V E N I N G
Sticky duck Vietnamese rice paper rolls with
hoisin dipping sauce.

Chicken & vegetables in a creamy
coconut red curry suace with jasmin rice

Baked chocolate brownie with salted
caramel ice cream.

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.