Ed Hamilton & Co.

KAJIKIA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

KAJIKIA offers 4 cabins for the Guests all en-suite

– 1 master cabin with private terrace on the sea & an ensuite spacious bathroom, large sofa & walk-in dressing – bed size 1,80 m x 2,05 m
– 1 spacious double VIP cabin with private bathroom – located at aft starboard of the vessel – bed size 1,70 m x 2,05 m
– 1 double cabin with private bathroom convertible into twin – located at midship port of the vessel – bed size 1,70 m x 2,05 m
– 1 double cabin with private bathroom convertible into twin – located at aft port of the vessel – bed size 1,80 m x 2,05 m

Large interior saloon with panoramic view
Lounge bar & galley up
spacious aft cockpit with large sofas & 2 loungers
Large fly bridge with 2 sunbathing areas

Sample Menu

SAMPLE MENU
by Romina SOLONJA MAZZOCHI

Suggestions according to the variety of local products available and guests preferences

BREAKFAST

Seasonal fruit plate, Eggs: scrumble , benedictine , fried, omelette
Assortment of bread Philadelphia cheese, butter and yogurt Fritata
Assortment of jams Beans, sausage and potatoes, Bacon, Avocado
Cereales Muffins solted, Croissant, Pancakes French toast wafles and Pan chocolate
Smoothies assortment : Orange juice, Red fruit, almond milk, cinamon, chocolate, ginger, banana
Watermelon-ginger–mint / Celery-lemon-cocumber-green apple-ginger / Papaya-mango-orange-ginger
Strawberry, banana-ginger-almond milk / Orange–Pomegrante / Piña -Coco milk-Passion Fruit

STARTER

Green mix, Coliflower, garlic grated egg peperonccino, aavocado & ginger, limón, Olive dates Dressing
Rocket, beetroot, oat cheese & garlic chips
Onion, cocumber, tomatoe, celery, mint & oregano
Burrata, tomatinos cherrys, fresh albahaca- fresh oregano , pesto dressing
Rocket, pear roquefort & nuts
Tomatoe Tartar, capers & challotes
Salmon / Tuna Tartare
Gambas al ajillo – Shrimp garlic smoked paprika
Jumbo shrimp citrics, ginger, garlic, lemon, lime and orange zest, grand marnier
Carrot cream, leak, red onion and celery
Ceviche with avocado , orange, lime, cherries, crunchy corn, shalotts , coriander and tabasco
Asparagus Bacon & Mostard Bourbon Dressing
Cheese board
Gazpachio andaluz
Mussels, leak, garlic, white wine
Pumpkin coconut cream.

FISH

Gruoper/Mero grilled gently with sage and thyme, green beans, brocoli pureé, textura and esparagos
Cod/Bacalao over crispy puff pastry candied tomatoes, with herbs, black olives, chives and oregano
Lenguado/Sole Fish Lemon garlic Grilled, parsley, alcaparras , runner beans and fresh dill
Salmon grill with soya, sésamo, coliflower parmentier, beetroot sprouts
Gallo grilled with crispy edamame, seaweed salad sèsamo oil and seeds
Tuna tataki previously macerated, grated raw pumpkin pistachio pralimé and rosmary orange oil
Sea Bass/Lubina Pureé de calabaza, orange zest and asparagus
Red Snaper/Pargo with basil sauce and grill potato
Mahi Mahi grilled with citrics, coconut and curcuma rice wit romanesco coliflor
Lobster gently grill with soft spicy butter and fresh tomatoe spaghetti souce

MEAT

Cow Filet Mignion with rosemary and thyme roner with potato lemon parmentier and crispy skin potatoe
Pork tenderloin macerated with smoked paprika, spices, honey and Humita pureé (Corn Puree with onion)
Entrecotê with bell peper, sautéed potatoes with fresh rosemary, orégano and zuckini grill
Pluma Iberica papines colored, grilled vegis with herbs ( papines, carrots, zuckini / papines -pepers)
Secreto Iberico apple pureé, lemon splash and canónigos
Roast beff cooked at low temperature, Solea reduction and carrot, onion creamy
Entraña chesnut pureé and shallots
Chicken curry, spiced rice, colored vegis, seasoned with creamy coconut

PASTA & RICE

Mashroom Risotto, asparagus, tartufo cream and mushroom assotment
Tagliatelle Beef with carrot, garlic slices, soya souce , tomato and tagliata beef

DESSERT

Fresh Greek yougurt, passion fruit, honey,cinamon and ginger
Polvito uruguayo, merengue, crunchy biscuit, dulce de leche , strawberry on top
Shiot shakarato de cafè lemon zest and dates water
Shake coffee banana cream, chocolate sirup and choco chips on de top
Trufle
Chocolate mousse
Apple crumble with english cream
Banana with Cognac and coco Ice cream or cinamon
Coulante chocolate & hazelnut ice cream
Rogel mini cake, dulce de leche and cream
Baileys flan with caramel sauce and raspberry fruit
Ice cream variety : pistachio & Hazzelnut pralinè, Avellanas, Pistachio, Chocolate, Vanilla, Mango, Lemon
Mango infused with cardamomo, anis, cinamon, clove & orange crumble
Piña al rhum Vainilla ice cream & mint

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 10%-15% of the charter fee.

SUMMER 2024 – Weekly rates for 2-8 guests:
July – August: 69 000€
June – September: 60 000€
May: 55 000€
MYBA terms: + 30% APA and VAT

One week minimum required – On request: 5 days minimum might be accepted depending of the schedule

WINTER 2024-2025 – Weekly rates for 2-8 guests:
Nov – Dec : $60 000 + 30% APA
Jan – April: $69 000 + 30% APA
XMAS: $79 350 + 30% APA
NEW YEAR: $82 800 + 30% APA (10 days minimum required with earliest boarding Dec 28)
MYBA terms: + 30% APA and VAT

Additional Rate Information

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area: Caribbean Leewards, Caribbean Windwards

 

Charter Rates Per Week

Rate Period Terms 2 Guests
July & August Plus Expenses €69,000/week
June & September Plus Expenses €60,000/week
May Plus Expenses €55,000/week
November & December Plus Expenses $60,000/week
January to April Plus Expenses $69,000/week

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 10%-15% of the charter fee.

SUMMER 2024 – Weekly rates for 2-8 guests:
July – August: 69 000€
June – September: 60 000€
May: 55 000€
MYBA terms: + 30% APA and VAT

One week minimum required – On request: 5 days minimum might be accepted depending of the schedule

WINTER 2024-2025 – Weekly rates for 2-8 guests:
Nov – Dec : $60 000 + 30% APA
Jan – April: $69 000 + 30% APA
XMAS: $79 350 + 30% APA
NEW YEAR: $82 800 + 30% APA (10 days minimum required with earliest boarding Dec 28)
MYBA terms: + 30% APA and VAT

Location Details

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area: Caribbean Leewards, Caribbean Windwards

 

CAPTAIN : Frédéric LORENTE
Nationality: French
Diploma: Master 500, 750 kW, Sport educator sailing
Language spoken: French, Italian and English

Coming from sports sailing, with more than 25 years of experience and several thousand miles done, the captain is a true passion man about the sea.
He did “break” with his sailor career to manage a sailboat rental company and especially take care of his 3 daughters while they grow up. Then, in 2014, he came back to the very closed captains of large sailing units circuit.
After being Whitefin’s Captain, classic sailboat Bruce King 90′, he joined the KAJIKIA adventure in November 2022. And he built a crew as his profile: professional, helpful and discreet.
Islander, 46-year-old, from Corsica island, he loves recounting stories and sea anecdotes from the regions he crosses. The Mediterranean and the Caribbean didn’t hold secrets for him.
Sharing is his leitmotif! He wants you to live your navigation experience as closely as possible. He will not hesitate to share his knowledge and you could participate in maneuvers if you wish.
Finally, your captain is a submarine hunter and will have the pleasure to make you taste fresh fish.

CHEF: Romina SOLONJA MAZZOCHI
Nationality: Argentinian / Spanish
Diploma: STCW 2010 – Food Hygien II
Aulas Gastronomicas Barcelona Courses
Languages: fluent English, Spanish, Portuguese & Italian

I am from Buenos Aires and have been living in Barcelona and the Canary Islands for the past 18 years.
I have worked as Chef in restaurants in various countries and the yacht industry for sixyears.
I am a very energetic and positive person. My passion is to offer our guests a healthy, tasty, and varied gastronomic Always consider their food preferences and pleasantly surprise them.
I have a keen interest in discovering different foods from various cultures. My culinary philosophy emphasises a balanced flavour profile using simple ingredients.
Over the past twenty years, I have worked as a waitress and kitchen assistant in various events, restaurants, and hotels in Buenos Aires, Brazil, and Barcelona.
From 2006 to 2014, I worked at several companies in Barcelona, including Fira Barcelona, Aspic Catering, Nómada, Robin Cook, Hotel AB Skiper, and Gran Marina Hotel Barcelona.

STEWARDESS: Anna BUTTER
Nationality: English/French
Diploma: STCW, Food Hygien level 2 -RYA Powerboat
10 days Yacht training at VIP service school, Mallorca
Languages spoken: fluent English, Spanish, Italian

Anna was born and raised in Dubai, but originally is half French and half Scottish.
She has been living in Spain for the last few years and is a world traveller.
She has worked in scuba diving, hospitality, film and horse riding.
In her free time she likes to play the ukulele.
She always has a smile on her face and is ready to make your adventure on Kajika an unforgettable trip of a lifetime.

FIRST MATE/ STEWARDESS: Vanessa GERBAULT
Nationality: French
Age: 44
Diploma: STCW, French deckhand certificate (CMP)
Language spoken: French and English

Vanessa has enjoyed a close affinity with nature from her early age.
Her passion for traveling runs in her blood. She used to live on a sailing boat for 3 years in Senegal, worked on trains for 2 years, in the air for 9 years, then she decided to come back to her first love… The ocean
Her background brings on KAJIKIA a strong safety awareness.
Since she joined captain Fred, she crossed twice the Atlantic, worked on a 50 ft catamaran and a beautiful 90 ft classic, around Mediterranean and Caribbean.
Vanessa is positive, friendly and always happy to help. In her spare time, she enjoys watersport and when she’s on dry land you´ll find her in the nature, trekking, running or reading a book.
She’s looking forward to give KAJIKIA´s guests an unforgettable experience in a safe and fun manner

Title Name Nation Born Languages
Captain Frédéric LORENTE FRENCH 0 French, English, Italian, Spanish and basic German
Crew Romina SOLONJA MAZZOCHI ARGENTINIAN - SPANISH

CAPTAIN

Frederic LORENTE

CHEF

Romina SOLONJA MAZZOCHI

FIEST MATE - STEWARDESS

Vanessa GERBAULT

STEWARDESS

Anna BUTTER

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator ONAN 27 KW + ONAN 19KW
Water Maker YES
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No

General

Length 24 ft
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 7
Children Allowed Yes

Leisure

Dinghy Semi-rigid tender Highfield 16.41 ft with Yamaha
Dinghy Hp 100
Adult W Skis 2
Jet Skis No
Stand Up Paddle 3
Gear Snorkel 8
Wake Board 1
2 Man Kayak 1
Fishing Gear Yes

Other Specs

size Feet 78.00 Ft
Beam 11.0
Draft 1.9
Queen 4
Jacuzzi No
Pref Pickup Pianotolli, Corsica
Turn Around 48
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Inq
Nude Charters Inq
Engines ENGINES: 2 x John DEERE N5 - 230 HPBow thrusterGENERATORS: ONAN 27 KW + ONAN 19 KW
Sea Bob Yes
Sea Scooter Yes
Num Fish Rods 3
Under Water Cam Yes
Green Other Green Initiatives:Stainless steel straws and reusable glasses / No disposable crockeryEcological cleaning products, clothes / no coffee padsRefillable bathroom set with ecolabel productsLocal and organic food productsSodastream system under processSolar panels
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain TV in the saloon
Guests cabins - Bluetooth & HDMI cable
Musics & Movies library
4 Speakers on Flybridge
Communicate WIFI connection: Starlink Maritime router with over 1 terabyte (1000 gig) of data transfer per month
Tp In Heads Yes
Ac Night Yes
Other Toys Semi-rigid tender Highfield 16.41 ft with Yamaha 100 HP
Aft hydraulic passerelle
Aft inflatable pontoon sea raft

1 Wing foil with extra sails
2 Water-ski adult (bi & mono)
1 Wakeboard
1 Seabob F5S
2 Sea scooters Navbow
1 Electric surf
3 Inflatable SUPs
1 Two seats inflatable Kayak
1 Towing ring: 1 Jobsea ESTA for 3
1 Waterproof Go Pro
1 Drone
Noddles
Snorkeling equipment for 8 Guests
RDV diving only, arranged on request
Fishing equipment with 3 rods, fishing lures and belts

Various parlour games

KAJIKIA offers 4 cabins for the Guests all en-suite

– 1 master cabin with private terrace on the sea & an ensuite spacious bathroom, large sofa & walk-in dressing – bed size 1,80 m x 2,05 m
– 1 spacious double VIP cabin with private bathroom – located at aft starboard of the vessel – bed size 1,70 m x 2,05 m
– 1 double cabin with private bathroom convertible into twin – located at midship port of the vessel – bed size 1,70 m x 2,05 m
– 1 double cabin with private bathroom convertible into twin – located at aft port of the vessel – bed size 1,80 m x 2,05 m

Large interior saloon with panoramic view
Lounge bar & galley up
spacious aft cockpit with large sofas & 2 loungers
Large fly bridge with 2 sunbathing areas

SAMPLE MENU
by Romina SOLONJA MAZZOCHI

Suggestions according to the variety of local products available and guests preferences

BREAKFAST

Seasonal fruit plate, Eggs: scrumble , benedictine , fried, omelette
Assortment of bread Philadelphia cheese, butter and yogurt Fritata
Assortment of jams Beans, sausage and potatoes, Bacon, Avocado
Cereales Muffins solted, Croissant, Pancakes French toast wafles and Pan chocolate
Smoothies assortment : Orange juice, Red fruit, almond milk, cinamon, chocolate, ginger, banana
Watermelon-ginger–mint / Celery-lemon-cocumber-green apple-ginger / Papaya-mango-orange-ginger
Strawberry, banana-ginger-almond milk / Orange–Pomegrante / Piña -Coco milk-Passion Fruit

STARTER

Green mix, Coliflower, garlic grated egg peperonccino, aavocado & ginger, limón, Olive dates Dressing
Rocket, beetroot, oat cheese & garlic chips
Onion, cocumber, tomatoe, celery, mint & oregano
Burrata, tomatinos cherrys, fresh albahaca- fresh oregano , pesto dressing
Rocket, pear roquefort & nuts
Tomatoe Tartar, capers & challotes
Salmon / Tuna Tartare
Gambas al ajillo – Shrimp garlic smoked paprika
Jumbo shrimp citrics, ginger, garlic, lemon, lime and orange zest, grand marnier
Carrot cream, leak, red onion and celery
Ceviche with avocado , orange, lime, cherries, crunchy corn, shalotts , coriander and tabasco
Asparagus Bacon & Mostard Bourbon Dressing
Cheese board
Gazpachio andaluz
Mussels, leak, garlic, white wine
Pumpkin coconut cream.

FISH

Gruoper/Mero grilled gently with sage and thyme, green beans, brocoli pureé, textura and esparagos
Cod/Bacalao over crispy puff pastry candied tomatoes, with herbs, black olives, chives and oregano
Lenguado/Sole Fish Lemon garlic Grilled, parsley, alcaparras , runner beans and fresh dill
Salmon grill with soya, sésamo, coliflower parmentier, beetroot sprouts
Gallo grilled with crispy edamame, seaweed salad sèsamo oil and seeds
Tuna tataki previously macerated, grated raw pumpkin pistachio pralimé and rosmary orange oil
Sea Bass/Lubina Pureé de calabaza, orange zest and asparagus
Red Snaper/Pargo with basil sauce and grill potato
Mahi Mahi grilled with citrics, coconut and curcuma rice wit romanesco coliflor
Lobster gently grill with soft spicy butter and fresh tomatoe spaghetti souce

MEAT

Cow Filet Mignion with rosemary and thyme roner with potato lemon parmentier and crispy skin potatoe
Pork tenderloin macerated with smoked paprika, spices, honey and Humita pureé (Corn Puree with onion)
Entrecotê with bell peper, sautéed potatoes with fresh rosemary, orégano and zuckini grill
Pluma Iberica papines colored, grilled vegis with herbs ( papines, carrots, zuckini / papines -pepers)
Secreto Iberico apple pureé, lemon splash and canónigos
Roast beff cooked at low temperature, Solea reduction and carrot, onion creamy
Entraña chesnut pureé and shallots
Chicken curry, spiced rice, colored vegis, seasoned with creamy coconut

PASTA & RICE

Mashroom Risotto, asparagus, tartufo cream and mushroom assotment
Tagliatelle Beef with carrot, garlic slices, soya souce , tomato and tagliata beef

DESSERT

Fresh Greek yougurt, passion fruit, honey,cinamon and ginger
Polvito uruguayo, merengue, crunchy biscuit, dulce de leche , strawberry on top
Shiot shakarato de cafè lemon zest and dates water
Shake coffee banana cream, chocolate sirup and choco chips on de top
Trufle
Chocolate mousse
Apple crumble with english cream
Banana with Cognac and coco Ice cream or cinamon
Coulante chocolate & hazelnut ice cream
Rogel mini cake, dulce de leche and cream
Baileys flan with caramel sauce and raspberry fruit
Ice cream variety : pistachio & Hazzelnut pralinè, Avellanas, Pistachio, Chocolate, Vanilla, Mango, Lemon
Mango infused with cardamomo, anis, cinamon, clove & orange crumble
Piña al rhum Vainilla ice cream & mint

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.