Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
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 |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $67,000 | $69,000 |
| 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
Amenities
Electronics
General
Leisure
Referral Open Water Certification Dives. $400
Discover Scuba Diving: $175
Other Specs
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
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
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.