Ed Hamilton & Co.

KARMA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 8 guests in 4 cabins. Crew takes port aft with head.

Sample Menu

Karma’s Sample Menu Designed by Chef Hannah Rubino

Breakfast

Middle Eastern Shakshuka served with feta and toasted challah

Avocado toast topped with sprouts, a fried egg and local watermelon radish

Eggs Benedict on a warm English muffin with homemade hollandaise sauce

Soft scrambled eggs on crispy toast with prosciutto and shaved parmesan

Baked vegetable frittata with tomatoes, basil and mozzarella

Fluffy lemon ricotta pancakes served with blueberry compote and maple syrup 

Acai bowl topped with assorted fruits, coconut shavings and chia seeds 

Lunch

Tuna poke bowls served with warm sushi rice

Mediterranean beef kofte kebabs with a watermelon barley salad and a honey yogurt sauce

Blackened fish tacos with a pickled slaw, grilled pineapple, and a Mexican Kale Caesar Salad

Flank steak salad with vermicelli rice noodles and a Thai peanut dressing

Grilled chicken served over Israeli cous cous with roasted vegetables

Blackened Shrimp Cobb salad with a Jalapeño vinaigrette 

Appetizers

Homemade hummus served with crunchy pita chips and a selection of vegetables

Charcuterie & Cheese Board 

Caprese salad

Baked brie cheese with fig jam 

Flaky puff pastry tart filled with blue cheese, pears, walnuts, balsamic onions and rocket.

Ricotta crostinis with flaky salt and homemade herb oil

Homemade guacamole served with tortilla chips and vegetables

Dinner

Coconut curry crusted grouper with fried sweet plantains, coconut rice and slaw

Sous vide filet mignon with butternut squash puree, roasted baby potatoes and asparagus with a red wine reduction sauce

Mustard sous vide pork tenderloin with mashed potatoes and crispy brussel sprouts

Asian marinated salmon with black rice, carrot ginger puree, and miso glazed Chinese eggplant

Thai coconut curry poached snapper with cilantro lime rice, roasted broccoli with a lemongrass vinaigrette 

Overnight marinated Caribbean jerk chicken with rice and beans and tostones

Herbed scallops with creamy polenta and jammy tomatoes 

Dessert

Warm brownies with ice cream 

Raspberry and mango sorbet with chocolate covered strawberries

Key Lime Pie with fresh whipped cream

Tom’s famous apple crisp 

New York style cheesecake 

Kahlua Cake 

Coconut macaroons dipped in chocolate

Karma’s Sample Menu Designed by Chef Mackenzie Thomas

BREAKFAST

All breakfasts are served with fresh local fruit, coffee, tea and juice

Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries

Open faced smoked salmon lox bagels with cream cheese topped with capers, fresh cucumber and cracked black pepper

St Germain french toast croissants stuffed with raspberry cream cheese topped with caramelized bacon

Middle Eastern Shakshuka topped with freshly sliced avocado and feta cheese

Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of chipotle creme

LUNCH

Roasted chickpea, slivered almond, feta and apple salad tossed with balsamic glaze and a homemade honey dijon dressing with homemade potato chips

Maryland style crab cakes with homemade remoulade sauce accompanied with caesar salad

Grilled flank steak salad with candied walnuts, blue cheese and avocado in a red wine reduction vinaigrette served with a side of homemade focaccia bread

Bang bang shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo along with mexican corn with cotija sauce

Fresh ahi tuna poke stacks with arugula rice base topped with seaweed salad, shredded vegetables and tossed in a honey sesame ginger dressing

CANAPÉS

Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
Tomato basil bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil

Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
Hot crab and artichoke dip with warm garlic bread

Baked French brie wheel wrapped in puff pastry topped with crushed pistachios and fig jam

DINNER

White truffle parmesan risotto topped with butter garlic scallops, crispy prosciutto and mandolin zucchini

Hoisin and red wine braised short ribs over pimento grits with a side of lemon broccolini

Pan fried homemade gnocchi served in a mushroom gorgonzola sauce Cajun style Surf n Turf – cajun spiced grilled beef cooked to your liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce, all served with quinoa and butternut squash puree

Fresh mahi mahi over coconut rice with mango salsa and curried mayo

Honey soy chicken thighs over butternut squash puree with balsamic brussel sprouts

Orzo topped with sautéed summer squash, chickpeas and zucchini with butter garlic prawns all on top of fresh lemon dill yogurt

DESSERT

No-bake key lime cheesecake topped with white chocolate shavings Kahlua cake with a homemade glaze and vanilla bean ice cream

Flourless chocolate cake sprinkled with a chocolate ganache and sea salt

Salty caramel chocolate tarts

Lemon curd baked filo dough cups topped with fresh mint and raspberries

Fresh made cinnamon sugar zeppole with assorted dipping sauces

Additional Rate Information

*BVI Compliance is in process for this boat*

For charters confirmed as of March1st 2022, BVI Customs fees and cruising permits are included in the rate.

For Charters with BVI Cruising Grounds, confirmed prior to March 1st 2022 an additional $250pp will be paid by the charterer for BVI Customs and Cruising Permits to Charter Caribe prior to the charter..</font size=”4″color=”#3498DB”>

*6 Night Minimum*
Boat Requires 48hr Turns

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

HOLIDAYS:

2022
Christmas Flat Rate $30,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.Captain Only Rates: Please Inquire regarding rates
Includes: Captain, Linens/towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys

Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice, Mooring/Dock Fees, *Diving, Gratuity

*Diving can be arranged
Provisioning services can be arranged

Additional Rate Information

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

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

Location Details: Karma is located at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2022 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2022 to 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

Additional Rate Information

*BVI Compliance is in process for this boat*

For charters confirmed as of March1st 2022, BVI Customs fees and cruising permits are included in the rate.

For Charters with BVI Cruising Grounds, confirmed prior to March 1st 2022 an additional $250pp will be paid by the charterer for BVI Customs and Cruising Permits to Charter Caribe prior to the charter..</font size=”4″color=”#3498DB”>

*6 Night Minimum*
Boat Requires 48hr Turns

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

HOLIDAYS:

2022
Christmas Flat Rate $30,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.Captain Only Rates: Please Inquire regarding rates
Includes: Captain, Linens/towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys

Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice, Mooring/Dock Fees, *Diving, Gratuity

*Diving can be arranged
Provisioning services can be arranged

Location Details

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

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

Location Details: Karma is located at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.

Karma Crewed Lagoon 50 Catamaran Crew

Captain Tom Fores

Tom was born and raised in Northern California and grew up sailing in the San Francisco Bay. He completed his Bachelor of Arts degree in Economics at UC Santa Barbra. After working in the corporate world for 5 years he decided to change course and follow his passions for sailing and skiing. He completed his RYA Yachtmaster in 2017 in Barcelona and since then has sailed professionally in Croatia, Greece and Montenegro during the summer months. In the winter Tom spent his days skiing the beautiful mountains in Jackson Wyoming. Tom is passionate about creating unforgettable charter experiences for guests, through land exploration, scuba diving, snorkeling and water sports.􏰋􏰙􏰉􏰋􏰈􏰂􏰋􏰄􏰕􏰋􏰀 􏰔􏰊􏰈 􏰅􏰍􏰋􏰀􏰇􏰀􏰏 􏰇􏰌􏰈􏰊􏰍􏰅􏰌 􏰃􏰁􏰄􏰒 􏰋􏰙􏰉􏰃􏰊􏰈􏰁􏰇􏰂􏰊􏰄􏰏 􏰀􏰕􏰍􏰚􏰁 􏰒􏰂􏰢􏰂􏰄􏰅􏰏 􏰀􏰄􏰊􏰈􏰰􏰋􏰃􏰂􏰄􏰅􏰏 􏰁􏰄􏰒 􏰗􏰁􏰇􏰋􏰈􏰀􏰉􏰊􏰈􏰇􏰀􏰜

Chef Hannah Rubino

Hannah was born and raised just outside New York City in Westchester, New York where her love of food began. It’s no wonder Hannah is such a foodie, coming from a family that planned monthly food tours finding the best local restaurants throughout NYC. She had thought about turning her passion for food into a career, but as soon as she graduated from high school, Hannah traded snow for sunshine attending the University of Miami. After college, Hannah first went in the event planning industry which fused her knack for organization and craftiness. Becoming a chef was always in the back of her mind while she worked on boats in Croatia and Montenegro, and that’s when she decided to turn it into a reality. Hannah loves to fuse the foods of her heritage with the cuisines of the places she’s traveled. She also enjoyed the thrill of fishing, especially when she can cook and eat what she catches. Hannah can’t wait to create a journey for all her charter guests while they set to sail to explore the Virgin Islands.

Tom and Hannah fell in love sailing the crystal clear waters of the Adriatic Sea. They met in Croatia for work, but with Tom being skipper and Hannah running the events, they didn’t get a chance to connect. During a sailing trip together through Montenegro, they finally had chance to get to know each other and the rest is history. After falling in love, Tom and Hanna have traveled the world together from Croatia and Montenegro to Ireland and Morocco. Their adventurous spirits let them to fulfill their dreams to run charters together in the Caribbean. Hannah and Tom are ‘go with the flow’, and are experienced at tailoring each charter to be fast-paced or as relaxed as the guests desire.

Crew fully vaccinated

2022-2023 SEASON CREW

Captain Jake Lockwood

Growing up among the mountains and lakes in the resort town of Whitefish, Montana, Jake has always loved the outdoors and being on the water. Always exploring, Jake moved east for his undergrad at Georgetown University, studied abroad in Budapest, and after graduating with a business degree, headed for the hustle of New York City. After taking a sailing vacation in the Caribbean, Jake was inspired to continue his passion on the water and he left his desk job behind to pursue sailing full time! Jake has now chartered guests throughout the Virgin Islands, Croatia, and Italy. Jake is excited to continue sailing in the Caribbean creating amazing experiences and unforgettable memories with his guests. When not sailing, you’ll find Jake exploring new places and cultures, mountain biking, golfing, skiing, playing soccer, and eating as many new foods as he can find along the way.

Qualifications
-USCG 50T with Sail Endorsement
-Padi Dive Master
-ASA 101-106 Advanced Coastal Cruising
-STCW
-RYA VHF Certificate
-First Aid & CPR

Chef Mackenzie Thomas

Also from Montana, Mackenzie studied at the University of Oregon before trading in her small town roots for an array of passport stamps from around the globe. She’s spent time learning in restaurants in Australia, Vietnam, and France and held onto the cuisines from every culture. Before working in the Mediterranean, Mackenzie was managing a high end beach club in Bali, where she dealt directly with guests and staff from around the world, providing exceptional service to her clientele. She now combines her love of cooking with her love of life on the water with her guests from across the globe. Mackenzie has chartered in the BVIs, the USVIs, Croatia, Montenegro, Italy, Florida, and the Bahamas. She loves to connect with her guests and show them a truly unique holiday, and knows that with the help of her dynamite captain Jake, everyone will walk away with some amazing memories.

Qualifications:
-Food Service and Hygiene Level 2
-Padi Dive Master
-STCW
-First Aid & CPR

Title Name Nation Born Languages
Captain Tom Fores USA 0 English
Crew Hannah Rubino USA
Karma Crewed Lagoon 50 Catamaran on bow

Karma Crewed Lagoon 50 Catamaran Chef Hannah Rubino

Karma Crewed Lagoon 50 Catamaran Captain Jake Lockwood

Captain 2022-2023 Season

Jake Lockwood
Karma Crewed Lagoon 50 Catamaran Chef Mackenzie Thomas

Chef 2022-2023 Season

Mackenzie Thomas

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 50
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8 knots
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 12ft
Dinghy Hp 30hp
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info 3 dives included per certified diver

Diving group number depends on certified divers experience.

Captain Tom is a PADI Dive Master
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Other Specs

size Feet 50.00 Ft
Draft 5 Ft
Queen 4
Pref Pickup American Yacht Harbour, St. Th
Other Pickup Yacht Haven Grande, St. Thomas
Turn Around 48hr
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Streaming
Board Games Yes
Num Books Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch Yes
Dinghy Pax 6
Sea Bob No
Sea Scooter No
Fish Permit Fishing USVI only
Swim Platform Yes
Boarding Ladder Yes
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 8
Num Weights 8
Num Divers 8
Num Dives 6
Other Entertain Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Heads 4
Ac Night Yes
Num Video Yes
Sail Instruct Yes
Other Toys Water Skis available upon request
20' Aqua Lily Pad
Complementary USVI and BVI map to track your charter

Accommodates 8 guests in 4 cabins. Crew takes port aft with head.

Karma’s Sample Menu Designed by Chef Hannah Rubino

Breakfast

Middle Eastern Shakshuka served with feta and toasted challah

Avocado toast topped with sprouts, a fried egg and local watermelon radish

Eggs Benedict on a warm English muffin with homemade hollandaise sauce

Soft scrambled eggs on crispy toast with prosciutto and shaved parmesan

Baked vegetable frittata with tomatoes, basil and mozzarella

Fluffy lemon ricotta pancakes served with blueberry compote and maple syrup 

Acai bowl topped with assorted fruits, coconut shavings and chia seeds 

Lunch

Tuna poke bowls served with warm sushi rice

Mediterranean beef kofte kebabs with a watermelon barley salad and a honey yogurt sauce

Blackened fish tacos with a pickled slaw, grilled pineapple, and a Mexican Kale Caesar Salad

Flank steak salad with vermicelli rice noodles and a Thai peanut dressing

Grilled chicken served over Israeli cous cous with roasted vegetables

Blackened Shrimp Cobb salad with a Jalapeño vinaigrette 

Appetizers

Homemade hummus served with crunchy pita chips and a selection of vegetables

Charcuterie & Cheese Board 

Caprese salad

Baked brie cheese with fig jam 

Flaky puff pastry tart filled with blue cheese, pears, walnuts, balsamic onions and rocket.

Ricotta crostinis with flaky salt and homemade herb oil

Homemade guacamole served with tortilla chips and vegetables

Dinner

Coconut curry crusted grouper with fried sweet plantains, coconut rice and slaw

Sous vide filet mignon with butternut squash puree, roasted baby potatoes and asparagus with a red wine reduction sauce

Mustard sous vide pork tenderloin with mashed potatoes and crispy brussel sprouts

Asian marinated salmon with black rice, carrot ginger puree, and miso glazed Chinese eggplant

Thai coconut curry poached snapper with cilantro lime rice, roasted broccoli with a lemongrass vinaigrette 

Overnight marinated Caribbean jerk chicken with rice and beans and tostones

Herbed scallops with creamy polenta and jammy tomatoes 

Dessert

Warm brownies with ice cream 

Raspberry and mango sorbet with chocolate covered strawberries

Key Lime Pie with fresh whipped cream

Tom’s famous apple crisp 

New York style cheesecake 

Kahlua Cake 

Coconut macaroons dipped in chocolate

Karma’s Sample Menu Designed by Chef Mackenzie Thomas

BREAKFAST

All breakfasts are served with fresh local fruit, coffee, tea and juice

Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries

Open faced smoked salmon lox bagels with cream cheese topped with capers, fresh cucumber and cracked black pepper

St Germain french toast croissants stuffed with raspberry cream cheese topped with caramelized bacon

Middle Eastern Shakshuka topped with freshly sliced avocado and feta cheese

Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of chipotle creme

LUNCH

Roasted chickpea, slivered almond, feta and apple salad tossed with balsamic glaze and a homemade honey dijon dressing with homemade potato chips

Maryland style crab cakes with homemade remoulade sauce accompanied with caesar salad

Grilled flank steak salad with candied walnuts, blue cheese and avocado in a red wine reduction vinaigrette served with a side of homemade focaccia bread

Bang bang shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo along with mexican corn with cotija sauce

Fresh ahi tuna poke stacks with arugula rice base topped with seaweed salad, shredded vegetables and tossed in a honey sesame ginger dressing

CANAPÉS

Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
Tomato basil bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil

Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
Hot crab and artichoke dip with warm garlic bread

Baked French brie wheel wrapped in puff pastry topped with crushed pistachios and fig jam

DINNER

White truffle parmesan risotto topped with butter garlic scallops, crispy prosciutto and mandolin zucchini

Hoisin and red wine braised short ribs over pimento grits with a side of lemon broccolini

Pan fried homemade gnocchi served in a mushroom gorgonzola sauce Cajun style Surf n Turf – cajun spiced grilled beef cooked to your liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce, all served with quinoa and butternut squash puree

Fresh mahi mahi over coconut rice with mango salsa and curried mayo

Honey soy chicken thighs over butternut squash puree with balsamic brussel sprouts

Orzo topped with sautéed summer squash, chickpeas and zucchini with butter garlic prawns all on top of fresh lemon dill yogurt

DESSERT

No-bake key lime cheesecake topped with white chocolate shavings Kahlua cake with a homemade glaze and vanilla bean ice cream

Flourless chocolate cake sprinkled with a chocolate ganache and sea salt

Salty caramel chocolate tarts

Lemon curd baked filo dough cups topped with fresh mint and raspberries

Fresh made cinnamon sugar zeppole with assorted dipping sauces

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.