Ed Hamilton & Co.

ISOLABLUE

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2001

Rates Per Week

Crew Profiles

Specifications

Accommodations

Two fwd queen and starboard aft queen beds are 5.2 ft x 6.5 ft. Port fwd is ensuite, starboard fwd has large, private shower only. Fwd & aft starboard queens share toilette in private companionway head where there is also a small office for guest use. Port queen aft can be converted to a twin.

Fully centralized air conditioner chiller inverter allows guests to regulate individual cabin temperatures with a Digital Thermostat.

Two hair dryers, shampoo, body lotion and soap in the bathrooms. Special marine-friendly sun lotion is provided.
Isolablue has 3 wet, electrical heads. Salon height is 6’4″.

Sample Menu

Breakfast:

Homemade bread and brioche, marmalade and butter

Fruit milkshakes and fresh fruits

Croque Monsieur

Pancakes with maple syrup

Eggs Benedict with lemon sauce (ham, poached egg and lemon sauce)

Italian breakfast casserole (layers of ham, eggs, cheese, onions and pepper)

Filled crepes with cream cheese, tomatoes and ham

Florentine eggs (poached egg and spinach over homemade toasted bread)

Scrambled eggs with aromatic herbs and tomatoes on homemade toasted bread

Appetizers:

Parmesan sablés

Gazpacho of Granny Smith and champagne

Eggplant caviar with tapenade

Crispy pastry of goat cheese and apricots

Blue cheese and pear muffins

Caramelized cherry tomatoes

Trio of fish rillettes with homemade toasted bread

St. Jacques shell tartar with mango

Puff pastry with candied onions and tomatoes

Homemade Focaccia topped with an artichoke crème

Grilled marinated shrimps on guacamole

Smoked salmon with sour cream and salmon caviar over blinis

Starters:

Celery-Prosecco mousse topped with salmon tartar

Spicy meatballs over Tzatziki

Zucchini-goat cheese terrine with garlic and mint

Gazpacho with pesto cream

Shrimp cocktail and avocado purée over citrus jelly

Millefeuille of smoked salmon, goat cheese and candied celery

Thai fish cakes with cucumber dipping sauce

Parmesan crispy filled with cheese mousse

Fish enveloped with raw prosciutto over poivronade

Carrot flan with smoked duck breast and herb salad

Parmesan cream with pesto

Main course:

Marinated tuna breaded in mint with orange and fennel

Fish fillets on a creamy white chocolate dressing over pumpkin purée

Shredded duck confit sachets with a pear chutney

Tuna with stewed leek, vanilla and asparagus cream

King prawns over mashed potatoes and spinach salad

BBQ Côte de boeuf, herb-flavored butter and baked potatoes

Baked cod over persil-spinach risotto with buttered fish sauce

Cold Thai prawn salad

Italian pasta with gambas and saffron sauce

Poultry ballotine truffled with pistachios

Mahi Mahi, sweet potato-coco purée and coriander crumble

Chicken satay with peanuts sauce, coconut rice and cucumber salad

Porc filet mignon filled in a pastry crust with crunchy vegetables

Dessert:

Summer fruits Tiramisu

Orange mousse

Key Lime pie

Half cake – half passion fruit mousse

Coconut blanc manger, tropical jelly and exotic fruits

White chocolate cream, red fruit jelly, and lime mousse

Coco-lemon shortbread topped by bananas on spiced syrup

Caramelized pineapple flambeed with rum and toasted brioche

Crème brûlée coconut-ginger with mango

Dark chocolate lava cake with caramel coulis

Panna cotta mango with white chocolate crumble

Additional Rate Information

Christmas week: $17,050
New Years week: $17,825

Delivery fees – return trips:
St Vincent / Union to St Lucia – $250
Grenada to St Vincent / Union – $250
Grenada to St Lucia – $750
Please inquire for delivery fees to other islands

$250 special discount for children 12 years old and under

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by the number of nights.

Additional Rate Information

Summer Area: Caribbean Windwards

Winter Area: Caribbean Windwards

Location Details: Saint Vincent and the Grenadines: September 2020 to Mid-August 2021

If the departure is from Grenada, we propose normally the following itinerary for 7 night charters:
– Departure from Saint Louis Marina
-The Molinere Underwater Sculpture Park in Grenada for lunch and snorkeling
– If the weather is fine, overnight in Rond Island
– Crossing to Carriacou and anchor at Sandy Island (visit Hillsborough and departure formalities for Grenada)
– Visit Clifton on Union Island (immigration in St. Vincent & Grenadines)
– If there is enough time, sail to Chatham Bay or PSV
– Tobago Cays
– Canouan or Mustique Island (depending if the guests want to dive or not)
– Bequia (visit island)
– Blue Lagoon in St. Vincent

If the pick up is in St. Vincent, the itinerary will be on the other way around.

We prefer to welcome our guests in St. Vincent. To visit the Grenadine Islands in one week with a pick up in St. Lucia means a lot of sailing and we would be obliged to skip some islands.

COVID INFORMATION:
View the website of the Ministry of Health to be sure of the latest protocols:
http://health.gov.vc/health/index.php/covid-19-protocols-documents

Detailed information can be found here:
http://health.gov.vc/health/images/PDF/stories/SVG_Health_Services_Subcommittee_Protocol_for_Travelers_to_SVG_-__09062021.pdf

In the whole Caribbean, Saint Vincent is the easiest place to spend vacations as once you have done the arrival procedure, everybody can freely travel within the country. The procedures are constant, not like other neighboring countries, where the procedures change regularly and become very complicated.

Grenada Covid update (14.07.2021)
https://www.facebook.com/GISgrenada/posts/3658175351074498

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 All Inclusive $13,500 $14,000 $14,500 $15,000 $15,500
Summer 2022 All Inclusive $13,500 $14,000 $14,500 $15,000 $15,500
Winter 2022 to 2023 All Inclusive $13,500 $14,000 $14,500 $15,000 $15,500

Additional Rate Information

Christmas week: $17,050
New Years week: $17,825

Delivery fees – return trips:
St Vincent / Union to St Lucia – $250
Grenada to St Vincent / Union – $250
Grenada to St Lucia – $750
Please inquire for delivery fees to other islands

$250 special discount for children 12 years old and under

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by the number of nights.

Location Details

Summer Area: Caribbean Windwards

Winter Area: Caribbean Windwards

Location Details: Saint Vincent and the Grenadines: September 2020 to Mid-August 2021

If the departure is from Grenada, we propose normally the following itinerary for 7 night charters:
– Departure from Saint Louis Marina
-The Molinere Underwater Sculpture Park in Grenada for lunch and snorkeling
– If the weather is fine, overnight in Rond Island
– Crossing to Carriacou and anchor at Sandy Island (visit Hillsborough and departure formalities for Grenada)
– Visit Clifton on Union Island (immigration in St. Vincent & Grenadines)
– If there is enough time, sail to Chatham Bay or PSV
– Tobago Cays
– Canouan or Mustique Island (depending if the guests want to dive or not)
– Bequia (visit island)
– Blue Lagoon in St. Vincent

If the pick up is in St. Vincent, the itinerary will be on the other way around.

We prefer to welcome our guests in St. Vincent. To visit the Grenadine Islands in one week with a pick up in St. Lucia means a lot of sailing and we would be obliged to skip some islands.

COVID INFORMATION:
View the website of the Ministry of Health to be sure of the latest protocols:
http://health.gov.vc/health/index.php/covid-19-protocols-documents

Detailed information can be found here:
http://health.gov.vc/health/images/PDF/stories/SVG_Health_Services_Subcommittee_Protocol_for_Travelers_to_SVG_-__09062021.pdf

In the whole Caribbean, Saint Vincent is the easiest place to spend vacations as once you have done the arrival procedure, everybody can freely travel within the country. The procedures are constant, not like other neighboring countries, where the procedures change regularly and become very complicated.

Grenada Covid update (14.07.2021)
https://www.facebook.com/GISgrenada/posts/3658175351074498

Captain Laurent Geslin

Laurent grew up in Paris, France. Urban life did not deter this water baby, who learned to swim and sail a Laser 420 as a child, and to scuba dive at the age of 12, with level three qualifications at 16 years old. He moved to Switzerland when he was 22 years old, purchased a Laser 2, and spent all his free time trimming the sails on Lake Geneva.

Laurent graduated college with a degree in economics and enjoyed a long career in the Swiss private banking industry as a stock exchange trader and operations specialist. In addition to his job as a banker, he co-owned a dive shop and school. Laurent is a high-energy individual that thrives on keeping busy, so he also played bass and guitar in a local band. Laurent is a qualified PADI Dive Instructor. He also holds Swiss cert. of competence for ocean yachting / BVI Boat Master.

In 2015, Laurent and his wife Astrid decided it was time for a life change. They bought a catamaran and set off to sail the Mediterranean Sea. They skimmed past Gibraltar in 2016, spent two months in the Canary Islands and three months in the Cap Verde Islands before crossing the Atlantic. It was love at first sight when they reached the Caribbean, and they’ve decided to stay for quite a while.

Laurent is an expert Captain who enjoys sharing his knowledge and passion for Caribbean sailing with his guests. His motto: living your dream is always better than dreaming your life. Charter ISOLABLUE with Laurent and Astrid. Isn’t it time to live your dream?

Chef Astrid Geslin

Astrid had an enchanting childhood. She grew up with her brother and sister close to Luzern, in the heart of Switzerland, near the Alps and next to the Lake of Lucerne. Nestled in this picture-postcard landscape was her parents’ restaurant. Even as a very young child, Astrid loved to help with the cooking. Growing up cooking, serving and eating fine food proved a joyful inspiration. However, whether they be lakes or seas, water has always been her passion: sailing, diving, windsurfing, and swimming. Astrid is a qualified PADI Dive Master. She also holds Swiss cert. of competence for ocean yachting / BVI Boat Master.

For over 20 years, Astrid worked in Geneva, Switzerland as a Human Resources executive. One of the great benefits was the extensive, international travel the job required to start-up offices in Zürich, Paris, Milan and elsewhere. In between these working adventures, she and husband Laurent spent as much time as possible sailing their boat across the waters of Lake Geneva. Astrid obtained Sailing Certification for Lakes, then passed the Swiss Certificate of Competence for Ocean Yachting. It was a perfect time to sail to new horizons.

Astrid is always happy to receive guests and share moments of discovery and joy. “Every charter is a rewarding, new, enriching experience made of encounters, good humor and fun,” says Astrid. “I speak fluent French, English and German, some Italian and Spanish. I try to welcome our guests in their own language and make them feel at home. I’m passionate about fine food from all over the world. My recipes are inspired from Mediterranean and Asian cuisine, but always with a French touch.”

While Astrid’s cooking consistently earns rave reviews, guests needn’t worry about gaining a couple of extra pounds. Astrid enjoys leading a workout, from on-deck yoga to a lap around the yacht, to a go on the water toys. And fun is always her leading motivator.

Astrid was awarded FIRST PRIZE at the Grenada Yacht Charter Show 2018 Culinary Contest! Well done Astrid!!
Astrid commented:
I wanted to present the 3 different colors of Grenada:
green for the fertile land;
yellow for the wisdom, sunshine, and warmth of Grenadians and
red for the people’s courage and vitality. The people here are what make the Island of Spice so unique.
The specified ingredient was Tamarin juice. My idea was to create a Tamarin reduction which I added in all three finger entrees.

Title Name Nation Born Languages
Captain Laurent Geslin Swiss 1967 English, French, German, conversational Italian and Spanish
Crew Astrid Geslin Swiss

Captain and Chef

Astrid & Laurent

Laurent with his 2nd Prize for the Cocktail Competition, BVI Spring Boat Show 2019

Captain Laurent

Laurent welcomes you to Isolablue

Laurent and Astrid

Captain and Dive Instructor

Laurent

Chef and with 1st Prize Award at Culinary Competition, Grenada Yacht Charter Show 2018

Chef Astrid

Laurent and Astrid in the water (Laurent-PADI Instructor, Astrid- PADI Dive Master)

Chef Astrid

Astrid welcomes you to Isolablue

Chef Astrid

Chef

Astrid in the galley

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes 7 KW
Water Maker Yes
Ice Maker Yes
Internet None-Hot Spots

Electronics

Sat Tv No
Ipod Yes

General

Length 49
Pax 6
Cabins 3
Refit 2016/2017
Year Built 2001
Cruise Speed 8 knts.
Guest Smoke On Deck
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy Highfield 19.5ft
Dinghy Hp 20
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 10
Tube No
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats No
Games Beach Yes
Fishing Gear Yes
Dive Info Clients would need to rent a wetsuit if a special size is required
Dive Costs Cost per dive per person: USD$60 or 50 euros
Other Toys Exercise Sticks
6 Noodles

Two fwd queen and starboard aft queen beds are 5.2 ft x 6.5 ft. Port fwd is ensuite, starboard fwd has large, private shower only. Fwd & aft starboard queens share toilette in private companionway head where there is also a small office for guest use. Port queen aft can be converted to a twin.

Fully centralized air conditioner chiller inverter allows guests to regulate individual cabin temperatures with a Digital Thermostat.

Two hair dryers, shampoo, body lotion and soap in the bathrooms. Special marine-friendly sun lotion is provided.
Isolablue has 3 wet, electrical heads. Salon height is 6’4″.

Breakfast:

Homemade bread and brioche, marmalade and butter

Fruit milkshakes and fresh fruits

Croque Monsieur

Pancakes with maple syrup

Eggs Benedict with lemon sauce (ham, poached egg and lemon sauce)

Italian breakfast casserole (layers of ham, eggs, cheese, onions and pepper)

Filled crepes with cream cheese, tomatoes and ham

Florentine eggs (poached egg and spinach over homemade toasted bread)

Scrambled eggs with aromatic herbs and tomatoes on homemade toasted bread

Appetizers:

Parmesan sablés

Gazpacho of Granny Smith and champagne

Eggplant caviar with tapenade

Crispy pastry of goat cheese and apricots

Blue cheese and pear muffins

Caramelized cherry tomatoes

Trio of fish rillettes with homemade toasted bread

St. Jacques shell tartar with mango

Puff pastry with candied onions and tomatoes

Homemade Focaccia topped with an artichoke crème

Grilled marinated shrimps on guacamole

Smoked salmon with sour cream and salmon caviar over blinis

Starters:

Celery-Prosecco mousse topped with salmon tartar

Spicy meatballs over Tzatziki

Zucchini-goat cheese terrine with garlic and mint

Gazpacho with pesto cream

Shrimp cocktail and avocado purée over citrus jelly

Millefeuille of smoked salmon, goat cheese and candied celery

Thai fish cakes with cucumber dipping sauce

Parmesan crispy filled with cheese mousse

Fish enveloped with raw prosciutto over poivronade

Carrot flan with smoked duck breast and herb salad

Parmesan cream with pesto

Main course:

Marinated tuna breaded in mint with orange and fennel

Fish fillets on a creamy white chocolate dressing over pumpkin purée

Shredded duck confit sachets with a pear chutney

Tuna with stewed leek, vanilla and asparagus cream

King prawns over mashed potatoes and spinach salad

BBQ Côte de boeuf, herb-flavored butter and baked potatoes

Baked cod over persil-spinach risotto with buttered fish sauce

Cold Thai prawn salad

Italian pasta with gambas and saffron sauce

Poultry ballotine truffled with pistachios

Mahi Mahi, sweet potato-coco purée and coriander crumble

Chicken satay with peanuts sauce, coconut rice and cucumber salad

Porc filet mignon filled in a pastry crust with crunchy vegetables

Dessert:

Summer fruits Tiramisu

Orange mousse

Key Lime pie

Half cake – half passion fruit mousse

Coconut blanc manger, tropical jelly and exotic fruits

White chocolate cream, red fruit jelly, and lime mousse

Coco-lemon shortbread topped by bananas on spiced syrup

Caramelized pineapple flambeed with rum and toasted brioche

Crème brûlée coconut-ginger with mango

Dark chocolate lava cake with caramel coulis

Panna cotta mango with white chocolate crumble

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.