Ed Hamilton & Co.

JUSTIFIED HORIZONS

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 10 guests in 5 ensuite queen cabins
Crew will take starboard aft cabin.

Sample Menu

Chef Tanya’s Sample Menu

Breakfast Plates

Soufflé Pancakes

Fluffy pancakes served with berry compote, crisp bacon and fresh fruit

Huevos Rancheros

Two fried eggs served with black beans, pico de gallo and queso fresco crumbles on top of warm corn tortillas

Breakfast Gnocchi

Two poached eggs served on top of crispy potato gnocchi, bacon lardons, spinach, cherry tomatoes drizzled with classic lemon hollandaise sauce

Brioche French Toast

Vanilla custard dipped brioche served with whipped strawberry butter and warm maple syrup, side of sausage and fresh fruit

Bagel Board

House made mini bagels served with an assortment of toppings, fresh fruit and yogurt

Herbed Scramble

Soft Scrambled eggs mixed with fresh herbs and goat cheese served with toast and crispy bacon

Caramelized Onion and Gruyere Quiche

Sweet caramelized onions with gruyere cheese, creamy egg base, baked in a flakey pie crust

Lunch Plates

Togarashi Tuna Brioche

Grilled Togarashi crusted Ahi tuna, pickled vegetables, ginger aioli, avocado, arugula nori flakes on a handmade tomato brioche

Thai Beef Steak Sandwich

Grilled marinated hanger steak, green papaya slaw, toasted peanuts with lemon grass aioli on a baguette

Maryland Crab Cakes

Two golden crab cakes topped with lemon caper aioli served with a local greens salad

Poke Tostada

Fresh seasoned tuna, avocado, scallions and kimchi over a crispy wonton topped with a spicy aioli, sesame seeds served with pickled cucumber salad

Lamb Gyro

Grilled lamb koftas served with sautéed onions, red peppers, drizzled with tzatziki on handmade naan bread

Ceviche Tacos

Fresh caught Mahi Mahi ceviche, served with pickled shallots, avocado, watermelon radish and a cilantro lime crema served on handmade flour tortillas

Pork Belly Bao Buns

Braised pork belly, sliced and sautéed until crisp served on a handmade steamed bao buns served with pickled slaw and hoisin sauce

Starter Plates

Spinach Salad

Poached duck egg on top of a bed of spinach, shallots, crusty bread croutons and dressed with a warm bacon vinaigrette

Spanish Style Grilled octopus

Served with smoked paprika fingerling potatoes, crispy capers, garlic chips and lemon aioli

Arancini

Crispy saffron rice ball stuffed with sautéed vegetables and fresh mozzarella served with slow roasted marinara

Burrata Salad

Burrata cheese and stone fruit served over local greens and drizzled with blueberry balsamic vinaigrette

Roasted Beet Salad

Roasted red & golden beets, mixed baby greens, served with house made whipped labneh and hazelnut dust

Sesame Crusted Tuna

Pan seared sesame crusted tuna served with seaweed salad and soy dipping sauce

Heirloom Tomato Gazpacho

Spanish tomato soup served cold and topped with crab salad

Main Plates
Beef Tenderloin

served with truffle pomme, charred broccolini and port wine reduction

Seared Sea Bass

Crispy seared sea bass served over handmade lemon ricotta gnudi, confit cherry tomatoes, crisp basil leaves

Lobster Crepe

Chive crepe stuffed with fresh local lobster meat, mascarpone cheese and shallots served with carrot ginger sauce topped with pea shoot salad

Braised Short Ribs

Garlic braised short ribs over creamy asiago polenta, red wine sauce served with roasted thyme carrots and parsnip crisps

Duck Breast

Crispy duck breast over wild mushroom risotto, braised bok choy served with a blackberry jus

Wild Caught Salmon

Pan seared salmon filet over potato rösti served with sauce Vierge

Dessert Plates

Chocolate Mousse
served with vanilla whipped cream

Strawberry Pavlova

Toasted meringue drizzled with fresh strawberries, white balsamic and vanilla

Salted Caramel and Chocolate Tart

vanilla bean gelato

Red Wine Poached Pears

Whipped mascarpone and ginger cookie crumbles

Assorted Cannolis

Handmade Cannoli shells filled with sweet ricotta cream, orange zest and dark chocolate bits

Passion fruit Curd Tart
fresh whipped cream

Basque Cheesecake
mixed berry coulis

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

HOLIDAYS:

Christmas Flat Rate $72,000, 7 night minimum.
New Years Flat Rate $72,000, 7 night minimum.

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: Vessel has flexible pick up locations, all based on inquiry. Home base is Nanny Cay, Tortola.

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
Summer 2024 Inclusive $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $65,000 $67,000 $69,000
Winter 2024 to 2025 Inclusive $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $65,000 $67,000 $69,000
Summer 2025 Inclusive $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $65,000 $67,000 $69,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

HOLIDAYS:

Christmas Flat Rate $72,000, 7 night minimum.
New Years Flat Rate $72,000, 7 night minimum.

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: Vessel has flexible pick up locations, all based on inquiry. Home base is Nanny Cay, Tortola.

Jack was born and raised in Clearwater, Florida. He grew up on the water fishing and sailing with his family every chance he had. Jack pursued his passion while starting his career in Clearwater Harbour on tour boats and quickly transitioned into yacht charters throughout the Caribbean, East Coast USA and the Mediterranean. Today he holds a 200 ton USCG credential, with over 10 years experience behind the helm. His love for the sea, and of sailing, goes beyond the surface and he looks forward to showing you just how beautiful the ocean really is. Being a certified PADI Scuba Diving instructor as well, Jack is always excited to show his guests what critters and corals roam the waters of the British Virgin Islands in what he calls, an “underwater safari”. The BVIs are home to many beautiful little secrets and Jack is loves to show and teach his guests about them all.

Tanya grew up in a coastal area in Maine where she graduated from university with a degree in Finance, but later followed her passion for travel, cooking, and the sea. Subsequently, this brought her career in a new direction of yachting. An accomplished sailor in her own right, Tanya has sailed over 18,000 nautical miles, including Florida to Turkey, the Caribbean to Colombia, and many other offshore passages.

Undoubtedly, she is a creative chef with a broad culinary repertoire and a calm personality. She offers a well-developed genuine passion for food and the highest level of service. She is also a proven, capable leader (on land and sea), providing an immaculate galley, a positive can-do attitude, and an outstanding work ethic.

Tanya specializes in Italian, Mediterranean, and French cuisine but can also create fusion seafood and vegan and gluten-free menus. Client satisfaction is her main priority, ensuring a memorable experience for the guests.

Shelley Black was born and raised in California. She fell in love with the ocean at a young age and would often sail to Catalina island with her family. After studying art and graphic design in college she started working on a private yacht in Mexico. Exploring all around Baja California deepened her desire to travel and for the last four years she has been working as a deck/ stew on several different yachts. Having been on deck, she excels in water sports and enjoys free diving. Shelley loves to curate personalized experiences for her guests, from specialty cocktails to table decor and theme parties. She’s ready to create new and exciting experiences this season in the Virgin Islands.

Captain Jack Steenbergen

Qualifications:
USCG 200 ton
Sailing Endorsement
PADI OWSI
EFR / O2 Instructor

Tanya Rosenberg

Qualifications:
STCW 2022
ENG 01 2022
ACF CULINARY CERTIFICATE 2020
PADI OPEN WATER 2020
YOGA TEACHER 200HR 2020
RYA POWER BOAT LEVEL 2 2020

First Mate Shelley Black
Qualifications:

STCW ( exp 2029)
Tender driving

Crew fully vaccinated

Title Name Nation Born Languages
Captain Jack Steenbergen USA 1993 English
Crew Tanya Rosenberg USA

Captain & PADI Dive Instructor

Jack Steenbergen

Chef

Tanya Rosenberg

First Mate

Shelley Black

Accomodation

Electric Heads 5

Amenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 65 ft
Pax 10
Cabins 5
Year Built 2021
Guest Smoke Transom only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 15 f Highfield
Dinghy Hp 60
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
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
Dive Info Captain Jack is a dive instructor
Dive Costs Cost per dive per person: $75
Referral Open Water Certification Dives. $400
Discover Scuba Diving: $175

Other Specs

Type Cat
size Feet 65.00 Ft
Beam 33
Draft 5
Queen 5
Pref Pickup Nanny Cay, BVI
Other Pickup inquire
Turn Around 48hr preferred
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder Yes
Num Dine In Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q No
Gay Charters Yes
Nude Charters Yes
Num Hatch Yes
Inverter Yes
Voltages 110
Dinghy Pax 9
Kids Skis No
Sea Bob Yes
Sea Scooter No
Kite Boarding No
Fish Permit Fishing USVI only
Swim Platform Yes
Boarding Ladder Yes
Fish Gear Type trawling, Casting
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Water Purifier on Board, with water being produced by the vessel.
Scuba Onboard Onboard
Resort Course $175 per Resort Course
Full Course Referral Course is $400
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 10
Num B C S 10
Num Regs 10
Num Weights 10
Num Divers 10
Num Dives 3 per week
Other Entertain Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
Showers 5
Wash Basins 5
Tp In Heads Yes
Ac Night Yes
Deep Sea Fish Yes
Num Video Yes
Sail Instruct Yes
Other Toys Flybridge dinning
Sub wings
2 efoils

Accommodates 10 guests in 5 ensuite queen cabins
Crew will take starboard aft cabin.

Chef Tanya’s Sample Menu

Breakfast Plates

Soufflé Pancakes

Fluffy pancakes served with berry compote, crisp bacon and fresh fruit

Huevos Rancheros

Two fried eggs served with black beans, pico de gallo and queso fresco crumbles on top of warm corn tortillas

Breakfast Gnocchi

Two poached eggs served on top of crispy potato gnocchi, bacon lardons, spinach, cherry tomatoes drizzled with classic lemon hollandaise sauce

Brioche French Toast

Vanilla custard dipped brioche served with whipped strawberry butter and warm maple syrup, side of sausage and fresh fruit

Bagel Board

House made mini bagels served with an assortment of toppings, fresh fruit and yogurt

Herbed Scramble

Soft Scrambled eggs mixed with fresh herbs and goat cheese served with toast and crispy bacon

Caramelized Onion and Gruyere Quiche

Sweet caramelized onions with gruyere cheese, creamy egg base, baked in a flakey pie crust

Lunch Plates

Togarashi Tuna Brioche

Grilled Togarashi crusted Ahi tuna, pickled vegetables, ginger aioli, avocado, arugula nori flakes on a handmade tomato brioche

Thai Beef Steak Sandwich

Grilled marinated hanger steak, green papaya slaw, toasted peanuts with lemon grass aioli on a baguette

Maryland Crab Cakes

Two golden crab cakes topped with lemon caper aioli served with a local greens salad

Poke Tostada

Fresh seasoned tuna, avocado, scallions and kimchi over a crispy wonton topped with a spicy aioli, sesame seeds served with pickled cucumber salad

Lamb Gyro

Grilled lamb koftas served with sautéed onions, red peppers, drizzled with tzatziki on handmade naan bread

Ceviche Tacos

Fresh caught Mahi Mahi ceviche, served with pickled shallots, avocado, watermelon radish and a cilantro lime crema served on handmade flour tortillas

Pork Belly Bao Buns

Braised pork belly, sliced and sautéed until crisp served on a handmade steamed bao buns served with pickled slaw and hoisin sauce

Starter Plates

Spinach Salad

Poached duck egg on top of a bed of spinach, shallots, crusty bread croutons and dressed with a warm bacon vinaigrette

Spanish Style Grilled octopus

Served with smoked paprika fingerling potatoes, crispy capers, garlic chips and lemon aioli

Arancini

Crispy saffron rice ball stuffed with sautéed vegetables and fresh mozzarella served with slow roasted marinara

Burrata Salad

Burrata cheese and stone fruit served over local greens and drizzled with blueberry balsamic vinaigrette

Roasted Beet Salad

Roasted red & golden beets, mixed baby greens, served with house made whipped labneh and hazelnut dust

Sesame Crusted Tuna

Pan seared sesame crusted tuna served with seaweed salad and soy dipping sauce

Heirloom Tomato Gazpacho

Spanish tomato soup served cold and topped with crab salad

Main Plates
Beef Tenderloin

served with truffle pomme, charred broccolini and port wine reduction

Seared Sea Bass

Crispy seared sea bass served over handmade lemon ricotta gnudi, confit cherry tomatoes, crisp basil leaves

Lobster Crepe

Chive crepe stuffed with fresh local lobster meat, mascarpone cheese and shallots served with carrot ginger sauce topped with pea shoot salad

Braised Short Ribs

Garlic braised short ribs over creamy asiago polenta, red wine sauce served with roasted thyme carrots and parsnip crisps

Duck Breast

Crispy duck breast over wild mushroom risotto, braised bok choy served with a blackberry jus

Wild Caught Salmon

Pan seared salmon filet over potato rösti served with sauce Vierge

Dessert Plates

Chocolate Mousse
served with vanilla whipped cream

Strawberry Pavlova

Toasted meringue drizzled with fresh strawberries, white balsamic and vanilla

Salted Caramel and Chocolate Tart

vanilla bean gelato

Red Wine Poached Pears

Whipped mascarpone and ginger cookie crumbles

Assorted Cannolis

Handmade Cannoli shells filled with sweet ricotta cream, orange zest and dark chocolate bits

Passion fruit Curd Tart
fresh whipped cream

Basque Cheesecake
mixed berry coulis

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.