Ed Hamilton & Co.

JOY

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 Master Suite, 2 Double Cabins, 1 Pullman Cabin
All with en-suite bathrooms

Sample Menu

BREAKFAST

(All breakfasts are served with a selection of breads, spreads, jams, fruits, yoghurts, cereals, homemade granola and eggs to order)

Crushed avocado on toast with crunchy asparagus and a poached egg with a side of crispy bacon

American style blueberry pancakes and maple syrup

Mediterranean style scrambled eggs on toast with a side of breakfast sausages

French toast with cinnamon, maple syrup and parma ham

GF Caribbean fruit muffins served with a selection of over night oats

Cheese and bacon quiche with a side of sautéed vegetables

Smoothie bowls topped with fresh fruit, coconut flakes and homemade granola

Fried eggs with bacon and country potatoes

 

 

 

LUNCH

Honey roasted duck breast on a chickpea, beetroot and cilantro salsa

Grouper goujons served with an arugula and avocado salad and a rustic tartar sauce

Seared scallops served with a quinoa and apple salad on a butternut squash puree

Seared tuna and niçoise salad served with fresh bread

Beef taco salad served with fresh guacamole, salsa, sour cream and jalapeno’s

Lemon buttered salmon with herbed cous cous and a feta mint arugula salad and cucumber ribbons

Grilled steak and caramelised onion salad with a chimichurri sauce and fresh bread

 

 

SUN DOWNERS

Vietnamese spring rolls

Loaded nacho plate

Charcuterie Board

Hummus, crudité, olives and pita

Quesadillas with salsa & sour cream

Deep fried breaded cauliflower bites with a cool dipping sauce

Artichoke and parmesan bake with crudité and crackers

 

 

STARTERS

Carrot and cilantro soup

Tomato bruschetta with balsamic glaze

Sweet caramelised red onion and brie in crunchy phyllo pastry on a bed of lettuce and soy sauce

Mahi ceviche with avocado puree and a lime wedge

Cucumber, avocado & basil gazpacho

Goat cheese and beetroot salad with rocket and Dijon sauce

Spinach & mozzarella stuffed portobello mushroom

 

 

MAINS

Spiced duck breast on a date puree, roasted butternut squash, braised baby turnips and a duck jus

Sweet and spicy Mahi Mahi on coconut rice and herbed lentils served with aubergine caviar and balsamic pearls

Spice rubbed pork tenderloin on wilted kale served with sweet potato mash, shallot puree and sautéed apples and raisins

Creamy garlic butter Tuscan shrimp tagliatelle with sun-dried tomato, spinach and big parmesan shavings with a side of garlic bread

Garliky butter lobster topped with parsley and served on a bed of coconut rice and pineapple salsa

Mahi stuffed with salmon mousse and rolled in pancetta on wilted spinach and a maltaise sauce

BBQ baby back ribs served with potato salad and Asian slaw

 

 

DESSERT

Rumfudge pie with chocolate sauce, whipped cream and strawberries

Carrot cake with an orange zest

Chocolate mousse

Oreo cheese cake

Chargrilled pineapple with caramel and cream

Keylime pie

Chocolate fondont

 

Additional Rate Information

– 2020 & 2021 in French Polynesia – Tuamotus Archipelagos: Christmas and New Year weeks are at rates of 53,000 EUR + 30% APA + 5% VAT

Additional Rate Information

Summer Area: French Polynesia

Winter Area: French Polynesia

Location Details: SY JOY – from Summer 2019 to Summer 2021: French Polynesia

Charter Rates:
– High Season (Jul. – Aug.): 46,000 EUR per week + 30% APA + 5% VAT
– Low Season (rest of time): 43,000 EUR per week + 30% APA + 5% VAT
– Christmas and New Year weeks are at rates of 53,000 EUR + 30% APA + 5% VAT

Cruising Areas:
– Dec. & Jan. 2020 & 2021, Cruising Area: Tuamotus Archipelagos
– Jan. – Mar. 2021: unavailable
– Rest Months 2020 & 2021: Society Islands; standard itinerary Huahine/Raiatea to Bora Bora

Extended turnaround time due to CoVid Pandemic:
– same port from Bora: 5 days
– from Huahine/Raiatea: 7 days
– Tuamotus: TBC case by case

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests 11 Guests 12 Guests
Summer 2021 Plus Expenses €46,000 €46,000 €46,000 €46,000 €46,000 €46,000 €46,000 €0 €0 €0 €0
Winter 2021 to 2022 Plus Expenses €46,000 €46,000 €46,000 €46,000 €46,000 €46,000 €46,000 €0 €0 €0 €0

Additional Rate Information

– 2020 & 2021 in French Polynesia – Tuamotus Archipelagos: Christmas and New Year weeks are at rates of 53,000 EUR + 30% APA + 5% VAT

Location Details

Summer Area: French Polynesia

Winter Area: French Polynesia

Location Details: SY JOY – from Summer 2019 to Summer 2021: French Polynesia

Charter Rates:
– High Season (Jul. – Aug.): 46,000 EUR per week + 30% APA + 5% VAT
– Low Season (rest of time): 43,000 EUR per week + 30% APA + 5% VAT
– Christmas and New Year weeks are at rates of 53,000 EUR + 30% APA + 5% VAT

Cruising Areas:
– Dec. & Jan. 2020 & 2021, Cruising Area: Tuamotus Archipelagos
– Jan. – Mar. 2021: unavailable
– Rest Months 2020 & 2021: Society Islands; standard itinerary Huahine/Raiatea to Bora Bora

Extended turnaround time due to CoVid Pandemic:
– same port from Bora: 5 days
– from Huahine/Raiatea: 7 days
– Tuamotus: TBC case by case

Captain: Carl CJ Coetzee
CJ’s passion for the ocean stretches back further than he can remember. Born out of a childhood of summers spent visiting his grandfather’s house on the beach in Cape Town, he always knew he wanted a life by the sea. Starting his career as a dive instructor and professional underwater photographer and videographer, CJ spent many years working with thousands of clients, not only training them how to dive, but sharing his love for the ocean and guiding them to some of the most spectacular underwater locations and majestic marine life.

After many years under the sea, CJ decided to make the move into yachting to expand his experience and build his career. Taking his experiences from large superyachts to smaller award winning charter catamarans, CJ now has 8 years of working experience around the Caribbean, Mediterranean, South East Asia and French Polynesia to make him the perfect captain for any yacht charter. 

With experience of transatlantic crossings on spectacular sail yachts, finding Manta rays in the Benguela current off of Mozambique, discovering overhead barrels on never heard of islands lost in the Indian ocean or swimming with Tiger sharks in the Bahamas CJ has a knack of finding the most spectacular treasures that mother nature has to offer.
 
With a laid back and very friendly disposition, he leads a team of dedicated and professional crew to ensure that all of his guests have the opportunity to enjoy an once in a lifetime experience. 

“I am very fortunate to be able to live a life that most could only dream of, however there is no greater joy than sharing that with others, either in, or out of the water.” 

Chef: Nikki Camp
Nikki’s love for food and cooking was developed at a very young age and today she thrives by experimenting with new dishes and creating personalized menus to ensure that every meal on board is an event in itself.

After studying at the Ashburton Culinary School, and with 5 years of experience as a chef on board busy charter yachts between Greece, the Mediterranean and Caribbean, Nikki has been exposed to (and fallen in love with) a multitude of cuisines and cultures.

With her kind-hearted and gentle nature, she endeavours to pour her passion into her cuisine. She delights in mixing healthy fresh local produce with international dishes learnt from a life well-travelled to create delicious yet health conscious menus on board.

Nikki is also a seasoned seafarer and has truly spent a life at sea. From her earliest memories on her dad’s boat on the English coast, to counting whales off the Turks & Caicos, exploring the mangroves of Barbuda, and the bays of Greece, she has loved it all.

She has worked as hostess in Greece. Also as Chef aboard a private sailing yacht in the Caribbean and in the Bahamas.

Hostess: Lexi Fletcher (British, STCW 95)
Lexi is upbeat and charismatic, with a calm disposition and can do approach that makes her a welcome team member in any situation and a great asset on board JOY.

With experience early in her career serving cocktails and later moving on to client servicing in the marketing industry, Lexi has extensive practice delivering to the highest standards with flourish and flair over almost 15 years. She understands the importance of the smallest finishing touches and prides herself on providing a truly personalized service for guests.

Working closely with Captain CJ and Chef Nikki, Lexi will make sure that every aspect of your trip is taken care of so that you can sit back, relax and enjoy a once in a lifetime holiday on board JOY.

Having lived on three continents, Lexi has developed a deep passion for travel and has been lucky enough to visit some of the most beautiful places in the world. A keen diver and hiker, she delights in exploring everything that the natural world has to offer, both above and below sea level.

Mate-Engineer: Tim Johson (British, STCW 95)
Tim’s life has always been connected to the sea, growing up on the beautiful east coast of England, sailing and kayaking at every opportunity. After finishing university, he left for Corfu to work for a busy charter company, where he met his wife, Chef Nikki.

Together, over the last 9 years Tim & Nikki have had an exciting and varied life at sea. From cold Northern Europe, across the Mediterranean to up and down the Caribbean and The Bahamas, East Coast USA and now beautiful Polynesia, their combined love of the ocean, diving, nature and wildlife has embedded a passion that they love to share with their guests.

As mate/engineer on board JOY, Tim keeps JOY running smoothly below deck. With an easy-going nature, he will also be there on hand to make sure you have the best vacation possible; whether it is to help you find that secret snorkelling spot, show you how to get up on the wakeboard, or to make sure your glass is always full for that perfect sunset.

Title Name Nation Born Languages
Captain Carl CJ Coetzee South African 1986 English
Crew Nikki Camp British

Captain

Carl CJ Coetzee

Chef

Nikki Camp

Hostess

Lexi Fletcher

Mate-Engineer

Tim Johnson

Accomodation

Electric Heads 4

Ammenities

Ac Full
Generator 2 x ONAN Generators (19Kva), o
Water Maker 73.92 gallons
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 77
Pax 8
Cabins 4
Year Built 2018
Cruise Speed 9
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Ocean Master Deluxe OM 500 with Honda Engine 100HP
Dinghy Hp 100HP
Adult W Skis Yes
Knee Board 1
Stand Up Paddle 3
Gear Snorkel Yes
Wake Board Yes
1 Man Kayak 2
2 Man Kayak 1
Dive Info Dive Equipmen: Diving Compressor Bauer Junior II 220V/50Hz, Dive gears (BCD, Reg, dive computer, mask and fins); waivers requested.

Remark on scuba diving: Rendezvous only.
Clients are more than welcome to use onboad scuba dive equipment but with an instructor (RdV diving).
There is no wetsuit for rent onboard, but the clients can rent from local dive shop.

For diving in French Polynesia cruising area (Tuamotus Islands): It is important to know that the dives around Tuamotus are at the passes near town and if they wanted to see the rest of the atoll then there are no scuba dive sites.
Other Toys 1 x Foiling Surf Board
1 x Banana Boat
Dive Equipment
Beach Toys

1 Master Suite, 2 Double Cabins, 1 Pullman Cabin
All with en-suite bathrooms

BREAKFAST

(All breakfasts are served with a selection of breads, spreads, jams, fruits, yoghurts, cereals, homemade granola and eggs to order)

Crushed avocado on toast with crunchy asparagus and a poached egg with a side of crispy bacon

American style blueberry pancakes and maple syrup

Mediterranean style scrambled eggs on toast with a side of breakfast sausages

French toast with cinnamon, maple syrup and parma ham

GF Caribbean fruit muffins served with a selection of over night oats

Cheese and bacon quiche with a side of sautéed vegetables

Smoothie bowls topped with fresh fruit, coconut flakes and homemade granola

Fried eggs with bacon and country potatoes

 

 

 

LUNCH

Honey roasted duck breast on a chickpea, beetroot and cilantro salsa

Grouper goujons served with an arugula and avocado salad and a rustic tartar sauce

Seared scallops served with a quinoa and apple salad on a butternut squash puree

Seared tuna and niçoise salad served with fresh bread

Beef taco salad served with fresh guacamole, salsa, sour cream and jalapeno’s

Lemon buttered salmon with herbed cous cous and a feta mint arugula salad and cucumber ribbons

Grilled steak and caramelised onion salad with a chimichurri sauce and fresh bread

 

 

SUN DOWNERS

Vietnamese spring rolls

Loaded nacho plate

Charcuterie Board

Hummus, crudité, olives and pita

Quesadillas with salsa & sour cream

Deep fried breaded cauliflower bites with a cool dipping sauce

Artichoke and parmesan bake with crudité and crackers

 

 

STARTERS

Carrot and cilantro soup

Tomato bruschetta with balsamic glaze

Sweet caramelised red onion and brie in crunchy phyllo pastry on a bed of lettuce and soy sauce

Mahi ceviche with avocado puree and a lime wedge

Cucumber, avocado & basil gazpacho

Goat cheese and beetroot salad with rocket and Dijon sauce

Spinach & mozzarella stuffed portobello mushroom

 

 

MAINS

Spiced duck breast on a date puree, roasted butternut squash, braised baby turnips and a duck jus

Sweet and spicy Mahi Mahi on coconut rice and herbed lentils served with aubergine caviar and balsamic pearls

Spice rubbed pork tenderloin on wilted kale served with sweet potato mash, shallot puree and sautéed apples and raisins

Creamy garlic butter Tuscan shrimp tagliatelle with sun-dried tomato, spinach and big parmesan shavings with a side of garlic bread

Garliky butter lobster topped with parsley and served on a bed of coconut rice and pineapple salsa

Mahi stuffed with salmon mousse and rolled in pancetta on wilted spinach and a maltaise sauce

BBQ baby back ribs served with potato salad and Asian slaw

 

 

DESSERT

Rumfudge pie with chocolate sauce, whipped cream and strawberries

Carrot cake with an orange zest

Chocolate mousse

Oreo cheese cake

Chargrilled pineapple with caramel and cream

Keylime pie

Chocolate fondont

 

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.