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. All cabins with exception of starboard aft (crew) cabin are dry heads.
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 is flexible should clients need the aft starboard cabin.

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

BREAKFAST – Buffet Style

● Plated freshly baked English muffin, buttered and topped with crispy bacon, poached egg and hollandaise sauce for a delicious eggs Benedict.

● Shakshuka eggs with cumin,topped with crumbled feta and shredded coriander. Served with fresh toast straight from the skillet.

● Scrambled eggs with smoked salmon on crisp potato rosti

● Pancakes served with maple syrup

● Platter of beautiful local fruits.

● Chia puddings topped with mango and dragon fruit stars.

● Freshly baked pastries.

● Cheese and cold cuts.

SNACK TIME-

Fresh out of the oven, blueberry muffins made perfect to warm you after a late morning swim stop!

Mediterranean mezze platter with cheeses, garlic mushrooms, whipped feta dip, dipping bread, crackers and cold cuts.

LUNCH-

Locally sourced fresh fish ceviche. Citrus engulfed fish, mixed with creamy avocado, onion, cherry tomato, green chili and coriander. Corn chips to accompany for scooping!   Corn on the cob and slices of baked sweet potato.

Grilled salmon with crispy skin served on a bed of cous cous salad, mixed with fresh herbs, pomegranate, feta, cherry tomatoes and a creamy dressing. Freshly baked focaccia bread.

Mexican fiesta!  Pulled BBQ pork or bean tacos with crunchy or soft shells. Topped with pickled onion and coriander.   Cheesy quesadillas , served warm!  Cheesy nachos, sour cream and Guacamole

Tel Aviv style chicken salad. Juicy chicken mixed with cucumber, cherry tomatoes, olives and onion. Slathered in fresh hummus, and lemon juice while on top of crispy cos lettuce for added freshness and crunch. Finally, topped with a boiled egg and some paprika.

Selection of sushi platter. Maki, inside out rolls (California rolls), nigiri and hand rolls. All made with a range of fresh fish and vegetables.  Accompanied by pickled ginger and wasabi.

Vegan harvest bowls with quinoa, zucchini and carrot ribbons, roasted chickpeas, avocado and tangy nut dressing.

Veggie fritters, with broccoli, sweet potato, carrot and chives. Beautifully Golden with a spoon of creme fraiche on top. Served on a bed of arugula.

DINNER-

Honey & soy glazed chicken, dusted with sesame seeds and fresh spring onion.  Red cabbage slaw, with apple and mayo and leafy green salad with ginger vinaigrette

Lemon and garlic butter sea bass, delicate and seasoned.  Charred asparagus, topped with roasted almonds flakes and leafy salad, light and vibrant.  Polenta and parmesan fries.

Crab/ lobster/ prawn boil with old bay seasoning. Accompanied with creamy dipping sauce.  Served with lightly dressed arugula salad and baby potato and green bean salad

Creamy Chilli and lemon prawn linguine, topped with two sautéed prawns.  Mixed leaf salad with olive oil and balsamic dressing,   freshly baked bread rolls

Scallops cooked in butter, on squash purée

Peppercorn crusted strip steak with garlic mash, lemon roasted asparagus, balsamic pearls and red wine reduction.

DESSERT:

Fresh strawberry shortcake and cream trifles.

Carmel cheesecake with buttery crust.

Deconstructed cinnamon apple crumble with dollop of vanilla ice cream.

Sweet and tangly lemon meringue squares.

Additional Rate Information

GENERAL NOTES:
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: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$24,700 3/$25,050 4/$25,400 5/$25,750 6/$26,100 7/$26,450 8/$26,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$24,850 3/$25,275 4/$25,700 5/$26,125 6/$26,550 7/$26,975 8/$27,400

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 – charter must end on 12/27/21 or earlier
NEW YEARS: 1-8 guests @ $36,000 – charter may not start prior to 12/27/21

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

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 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 2022 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2022 to 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

Additional Rate Information

GENERAL NOTES:
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: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$24,700 3/$25,050 4/$25,400 5/$25,750 6/$26,100 7/$26,450 8/$26,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$24,850 3/$25,275 4/$25,700 5/$26,125 6/$26,550 7/$26,975 8/$27,400

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 – charter must end on 12/27/21 or earlier
NEW YEARS: 1-8 guests @ $36,000 – charter may not start prior to 12/27/21

 

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

CAPTAIN
Liliya “Lily” Chulayevska
Lily’s passion for sailing began in Barcelona. From that first time she stepped on a yacht, her passion and dreams of sailing were ignited and she has been sailing ever since. She is a confident and experienced sailor, as well as a great charter host. Originally from Poland, Lily has lived in several different countries around the globe such as Singapore, Iceland, Italy and Spain. She also speaks six languages fluently. After making the sail across the Atlantic Ocean and arriving in the Caribbean, she considers the Virgin Islands to be the most idyllic place for sailing vacations in the world. Since her time in the Virgin Islands she has come to know the best beaches, bays and secret local spots. She is looking forward to welcoming guests onboard Island Kisses for an entertaining and joyful stay!

CHEF
Amber Heydenreich
Amber’s passion for food and drink cultivates a bespoke experience for every guest she serves. Meticulous attention to the desires of each guest in addition to her own creativity makes sure her menu experience is one to remember. Originally from South Africa, her food and hospitality journey started over ten years ago and has spanned through multiple countries. Having lived and worked in places such as Asia and Europe, she has an international range of dishes from which to draw from that makes her menu dance with flavor! She is professionally trained in various cooking techniques as well as drink mixology, ensuring a that there is something for everyone. She is greatly looking forward to welcoming guests aboard Island Kisses for a happy and memorable stay!

Title Name Nation Born Languages
Captain Lily Chulayevska Poland 1992 English, Spanish, Polish, Russian, Ukrainian, Basic Italian
Crew Amber Heydenreich South African

Captain

Lily Chulayevska

Chef/1st mate

Amber

Captain Lily

Chef Amber

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 54
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 No
Float Mats Yes
Games Beach Yes

Other Specs

size Feet 54.00 Ft
Beam 29
Draft 4.85
Queen 4
Pref Pickup West End
Other Pickup BVI only at this time
Turn Around 48
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
Engines 2x80HP Yanmar diesels21.5Kw Onan Generator
Inverter No
Voltages 120V
Water Capacity 264 Gal
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Fish Permit Inquire
Swim Platform Scoop steps
Boarding Ladder S/S ladder of scoop steps
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
Flag BVI
Ac Night Yes
Other Toys 10 ft. floating dock
Underwater lights
Subwing
Floats / Noodles
2x sea scooters

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft (crew) cabin are dry heads.
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 is flexible should clients need the aft starboard cabin.

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 – Buffet Style

● Plated freshly baked English muffin, buttered and topped with crispy bacon, poached egg and hollandaise sauce for a delicious eggs Benedict.

● Shakshuka eggs with cumin,topped with crumbled feta and shredded coriander. Served with fresh toast straight from the skillet.

● Scrambled eggs with smoked salmon on crisp potato rosti

● Pancakes served with maple syrup

● Platter of beautiful local fruits.

● Chia puddings topped with mango and dragon fruit stars.

● Freshly baked pastries.

● Cheese and cold cuts.

SNACK TIME-

Fresh out of the oven, blueberry muffins made perfect to warm you after a late morning swim stop!

Mediterranean mezze platter with cheeses, garlic mushrooms, whipped feta dip, dipping bread, crackers and cold cuts.

LUNCH-

Locally sourced fresh fish ceviche. Citrus engulfed fish, mixed with creamy avocado, onion, cherry tomato, green chili and coriander. Corn chips to accompany for scooping!   Corn on the cob and slices of baked sweet potato.

Grilled salmon with crispy skin served on a bed of cous cous salad, mixed with fresh herbs, pomegranate, feta, cherry tomatoes and a creamy dressing. Freshly baked focaccia bread.

Mexican fiesta!  Pulled BBQ pork or bean tacos with crunchy or soft shells. Topped with pickled onion and coriander.   Cheesy quesadillas , served warm!  Cheesy nachos, sour cream and Guacamole

Tel Aviv style chicken salad. Juicy chicken mixed with cucumber, cherry tomatoes, olives and onion. Slathered in fresh hummus, and lemon juice while on top of crispy cos lettuce for added freshness and crunch. Finally, topped with a boiled egg and some paprika.

Selection of sushi platter. Maki, inside out rolls (California rolls), nigiri and hand rolls. All made with a range of fresh fish and vegetables.  Accompanied by pickled ginger and wasabi.

Vegan harvest bowls with quinoa, zucchini and carrot ribbons, roasted chickpeas, avocado and tangy nut dressing.

Veggie fritters, with broccoli, sweet potato, carrot and chives. Beautifully Golden with a spoon of creme fraiche on top. Served on a bed of arugula.

DINNER-

Honey & soy glazed chicken, dusted with sesame seeds and fresh spring onion.  Red cabbage slaw, with apple and mayo and leafy green salad with ginger vinaigrette

Lemon and garlic butter sea bass, delicate and seasoned.  Charred asparagus, topped with roasted almonds flakes and leafy salad, light and vibrant.  Polenta and parmesan fries.

Crab/ lobster/ prawn boil with old bay seasoning. Accompanied with creamy dipping sauce.  Served with lightly dressed arugula salad and baby potato and green bean salad

Creamy Chilli and lemon prawn linguine, topped with two sautéed prawns.  Mixed leaf salad with olive oil and balsamic dressing,   freshly baked bread rolls

Scallops cooked in butter, on squash purée

Peppercorn crusted strip steak with garlic mash, lemon roasted asparagus, balsamic pearls and red wine reduction.

DESSERT:

Fresh strawberry shortcake and cream trifles.

Carmel cheesecake with buttery crust.

Deconstructed cinnamon apple crumble with dollop of vanilla ice cream.

Sweet and tangly lemon meringue squares.

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.