Ed Hamilton & Co.

KATRINA

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

(3) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.

STANDARD CABIN CONFIGURATION: 3 QUEENS

Crew occupy aft starboard cabin or will move to double mid-ship cabin for additional fee ($1,500) Please inquire first.

Upper deck lounge has sectional couch and sunbed area with 360 degree view.

Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.

Aft deck offers lounge area plus alfresco dining area.

Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities.

Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.

Berth measurements:
Forward staterooms
Length 76”
Width 62 1/2”

Aft staterooms
Length 79”
Width 62 1/2″

Sample Menu

BREAKFAST
Every breakfast will be served with a variety of cereals, yogurt, and granola with fresh fruits along with a variety of morning beverages.

– Seafood Frittata –
Eggs mixed with prawns, scallops, salmon and virgin island white fish. Accompanied by mushrooms, onions, garlic, topped with fresh herbs and shredded cheese

– Caribbean Pineapple Infused Pancakes –
Topped with you choice of strawberry or coconut syrup

– Crab Cake Benedict –
Two poached eggs on a homemade english muffin topped with hollandaise and served with home cut potatoes

– Huevos Rancheros –
Two crispy flour tortillas topped with seasoned black beans two eggs (dealers choice) red salsa, guacamole and a blend of shredded mecican cheese

– Veggie Tofu Scramble –
Eggs mixed with sauteed broccoli, tomatoes, mushrooms, bell peppers, garlic, onions and spinach emerged with seasoned tofu topped with swiss cheese

– The Classic –
Eggs (dealers choice) with your choice of bacon or sausage, served with whole wheat toast and hashbrowns

– The Favorite’s French Toast –
Fluffy cinnamon and vanilla french toast served with coconut syrup, powdered sugar and topped with fresh berries

LUNCH

– Fish & Chips –
Virgin island beer battered fish served with fresh sliced potato wedges and creamy coleslaw

– Homemade Chilli –
With honey cornbread

– Lamb Gyro –
Seasoned lamb, feta cheese, tzatziki sauce, lettuce, red onion, on top of fresh pita bread

– The Big Boy Mac and Cheese –

– Chicken Kale Caesar Wraps –

– Turkey, Avocado BLT’s –

– Mahi Mahi tacos –
3 tacos with your choice of grilled or blackened mahi mahi, shredded cabbage, chipotle vinaigrette, fresh pineapple salsa and guacamole, with a blend of mexican cheeses

– Shredded Pork Quesadilla –

HORS D’OEUVRES

– Bruschetta –
Red wine vinegar, basil, oregano, shallots, garlic marinated Roma tomatoes over crostinis laying on a bed of mixed greens. All covered with a drizzle of balsamic reduction

– BBC (Bacon Jam, Brie, Crostini) –
Bacon jam on top of Brie cheese, fire roasted over a crostini topped with red grapes and a pinch of salt and pepper

– Caprese salad –
Sliced marinated tomatoes with garlic and shallots, buffalo mozzarella, fresh basil, balsamic glaze on top of a bed of mixed greens

– Garlic or Cilantro Hummus Dip –
With fresh cut veggies

– Tofu Sliders –
Sweet Chilli, soy and garlic marinated tofu, a fresh cucumber slice with wasabi aioli on a sweet bread roll

– Shredded Beef Nachos Supreme –

– Buffalo Wings –
With Bleu Cheese Crumbles

– Sauteed Bacon Onion Brussel Sprouts –

– Cocktail Shrimp –
With cocktail sauce

– Fried Beer Battered Calamari –
Served with homemade tartar sauce and lemon slices

– Pesto Parmesan Artichoke Dip –
With pita chips

DINNER

– Seared Ahi Tuna –
With grilled bacon wrapped asparagus and freshly made french bread

– Pork Osso Bucco –
Slow cooked till falling off the bone with portobello and porcini mushrooms gravy served with buttermilk mashed red potatoes with black truffles and homemade rosemary french bread

– Red Chili rubbed pork chops –
Center cut pork chops served with a sweet apricot cabernet sauce with homestyle sweet potatoes

– Seafood Fettuccine –
Tender calamari, shrimp, muscles, and lobster sauteed with garlic and onions tossed with alfredo fettuccine, accompanied by sourdough baguettes

– Surf and Turf –
10 oz filet mignon steak with 3 large lemon pepper prawns served with veggies and potato wedges

– Southwest Texas Style Chicken Fried Steak –
Hand breaded chicken fried steak with smoked jalapeno chorizo cream gravy over a bed of fingerling potatoes

DESSERTS

– Tiramisu –
Espresso dipped lady fingers, chocolate, lightly sweetened mascarpone cream

– Homemade Toasted Coconut Topped Brownie Sundae –
With salted caramel ice cream

– Key Lime Pie –
Graham cracker crust, key lime curd topped with homemade coconut whipped cream

– Lava Cake –
Covered with powdered sugar, raspberries and mint

– Lemon poppy Seed Pound Cake –
With a sugar glaze

– White Chocolate Strawberry Cheesecake –

– Passion Fruit Chamomile Mousse Cakes –

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

**4 QUEEN CABINS AVAILABLE FOR ADDITIONAL $1,500

HALF-BOARD OPTION – SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
After deduct = 2@$17,700 3@$18,550 4@$19,400 5@$20,250 6@$21,100 7@$21,950 8@$22,800

LOCAL FARE MEAL PLAN OPTION – SUBTRACT $75 per person from weekly rate: Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
After deduct = 2@$17,850 3@$18,775 4@$19,700 5@$20,625 6@$21,550 7@$22,475 8@$23,400

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS: 7 night minimum, 2-8 guests $27,000 – full-board only. Must end by 12/26

NEW YEARS 7 night minimum, 2-8 guests, $32,000 – full-board only. Must begin 12/27 or later.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $18,000 $19,000 $20,000 $21,000 $22,000
Summer 2022 Inclusive $18,000 $19,000 $20,000 $21,000 $22,000
Winter 2022 to 2023 Inclusive $18,000 $19,000 $20,000 $21,000 $22,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

**4 QUEEN CABINS AVAILABLE FOR ADDITIONAL $1,500

HALF-BOARD OPTION – SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
After deduct = 2@$17,700 3@$18,550 4@$19,400 5@$20,250 6@$21,100 7@$21,950 8@$22,800

LOCAL FARE MEAL PLAN OPTION – SUBTRACT $75 per person from weekly rate: Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
After deduct = 2@$17,850 3@$18,775 4@$19,700 5@$20,625 6@$21,550 7@$22,475 8@$23,400

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS: 7 night minimum, 2-8 guests $27,000 – full-board only. Must end by 12/26

NEW YEARS 7 night minimum, 2-8 guests, $32,000 – full-board only. Must begin 12/27 or later.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Heather Monroe
A life-long Mainer who was born loving the sea and her state’s nautical traditions. She was raised as all Mainers are to value hard work, enjoy dry humor, respect Mother Nature and love all well-made things. Her grandmother fostered in her a love of simple, delicious meals with an emphasis on from-scratch making and baking with fresh, wholesome ingredients.

In 2015 Heather was hired on a historic schooner – from the moment she stepped aboard, she was utterly hooked. Working onboard combined her loves of sailing, hospitality, and the challenges of cooking from-scratch meals for thirty people on a woodstove in a tiny galley on a rolling ship. She returned for several summers to teach, but also to learn and improve her sailing, windjamming, and culinary skills. Heather has learned how to chart, navigate, and work the systems on any boat.

On crewed charters she creates customized experiences for her guests: no two charters are the same. Her enthusiasm for life, adventure, teaching, and all things ocean makes her perfectly suited to create a once in a lifetime experience for her guests.

Chef Kestrel
Kestrel was born in San Diego but was raised in the backwoods of Central Oregon with her two older brothers. She grew up with a passion for animals, domestic and exotic and was riding horses before she could walk. Kestrels grandfather started a summer camp called Gold Arrow Camp up in the Sierra national forest outside of fresno california. Gold Arrow Camp was an everything camp, from sailing and all kinds of water sports to riflery and archery, arts and crafts, mountain biking, rock climbing and horseback riding. Kestrel attended Oregon State University where she obtained her Bachelors degree in zoology and completed minors in cultural anthropology and art history. once graduated she acquired a job as a wildlife specialist at the High desert museum in Bend Oregon and was specializing in exotic animal training and educational programs. She then received a job as an animal trainer at Seaworld in San Diego where she worked as a trainer for over 12 years.

In between working at seaworld Kestrel was also a exotic animal vet tech and lead zoo keeper in Nebraska and San diego. Kestrel was also sought out to head up a wildlife conservation facility and anti poaching unit in Namibia Africa.

During her time at Seaworld she purchased a small sailboat that she lived on with her two pirate pugs, Tortuga and Savvy. Over the years Kestrels love of the ocean, boats of all kinds, pirates and the mythical creature known as mermaids grew until she decided to take a chance and visit the USVI to see about obtaining a position working on vessels in the warm caribbean waters.

After visiting the usvi recently in november 2020 she fell in love and knew she had found her home. Kestrel came back to the usvi in january to work a charter on a 72ft sailboat for two weeks and then officially moved to the usvi in february.

Kestrel became a chef at Lovango Rum bar on St John and fell in love with cooking and sharing her wonderful dishes with all of her guest and is excited to share them with you and all of her other animal experiences and her passion for these soul healing waters.

***CREW IS FULLY VACCINATED FOR COVID-19****

Title Name Nation Born Languages
Captain Heather Monroe USA 0 English
Crew Kestrel Vezie USA

Captain

Heather Monroe

Chef

Kestrel Vezie

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator Ys
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50 Ft
Pax 6
Cabins 3
Year Built 2018
Cruise Speed 8
Guest Smoke Sugar Scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe - bring life vest

Leisure

Dinghy Hp 15
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 26 Ft
Draft 4 Ft
Queen 3
Pref Pickup YHG
Other Pickup BVI, limit 7
Turn Around 48 hrs
Builder Fountaine-Pajot
Salon Stereo Yes
Board Games Yes
Sun Awning Yes
Deck Shower Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines 3.5 KW genset
Inverter Yes
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Boarding Ladder Stern sugar Scoops
Fish Gear Type 1 trolling & 1 spinning
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Organic and local produce when available. Bio-friendly cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge N/A
Deep Sea Fish No
Sail Instruct No
Other Toys Splash pad
8 saddle seats

(3) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.

STANDARD CABIN CONFIGURATION: 3 QUEENS

Crew occupy aft starboard cabin or will move to double mid-ship cabin for additional fee ($1,500) Please inquire first.

Upper deck lounge has sectional couch and sunbed area with 360 degree view.

Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.

Aft deck offers lounge area plus alfresco dining area.

Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities.

Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.

Berth measurements:
Forward staterooms
Length 76”
Width 62 1/2”

Aft staterooms
Length 79”
Width 62 1/2″

BREAKFAST
Every breakfast will be served with a variety of cereals, yogurt, and granola with fresh fruits along with a variety of morning beverages.

– Seafood Frittata –
Eggs mixed with prawns, scallops, salmon and virgin island white fish. Accompanied by mushrooms, onions, garlic, topped with fresh herbs and shredded cheese

– Caribbean Pineapple Infused Pancakes –
Topped with you choice of strawberry or coconut syrup

– Crab Cake Benedict –
Two poached eggs on a homemade english muffin topped with hollandaise and served with home cut potatoes

– Huevos Rancheros –
Two crispy flour tortillas topped with seasoned black beans two eggs (dealers choice) red salsa, guacamole and a blend of shredded mecican cheese

– Veggie Tofu Scramble –
Eggs mixed with sauteed broccoli, tomatoes, mushrooms, bell peppers, garlic, onions and spinach emerged with seasoned tofu topped with swiss cheese

– The Classic –
Eggs (dealers choice) with your choice of bacon or sausage, served with whole wheat toast and hashbrowns

– The Favorite’s French Toast –
Fluffy cinnamon and vanilla french toast served with coconut syrup, powdered sugar and topped with fresh berries

LUNCH

– Fish & Chips –
Virgin island beer battered fish served with fresh sliced potato wedges and creamy coleslaw

– Homemade Chilli –
With honey cornbread

– Lamb Gyro –
Seasoned lamb, feta cheese, tzatziki sauce, lettuce, red onion, on top of fresh pita bread

– The Big Boy Mac and Cheese –

– Chicken Kale Caesar Wraps –

– Turkey, Avocado BLT’s –

– Mahi Mahi tacos –
3 tacos with your choice of grilled or blackened mahi mahi, shredded cabbage, chipotle vinaigrette, fresh pineapple salsa and guacamole, with a blend of mexican cheeses

– Shredded Pork Quesadilla –

HORS D’OEUVRES

– Bruschetta –
Red wine vinegar, basil, oregano, shallots, garlic marinated Roma tomatoes over crostinis laying on a bed of mixed greens. All covered with a drizzle of balsamic reduction

– BBC (Bacon Jam, Brie, Crostini) –
Bacon jam on top of Brie cheese, fire roasted over a crostini topped with red grapes and a pinch of salt and pepper

– Caprese salad –
Sliced marinated tomatoes with garlic and shallots, buffalo mozzarella, fresh basil, balsamic glaze on top of a bed of mixed greens

– Garlic or Cilantro Hummus Dip –
With fresh cut veggies

– Tofu Sliders –
Sweet Chilli, soy and garlic marinated tofu, a fresh cucumber slice with wasabi aioli on a sweet bread roll

– Shredded Beef Nachos Supreme –

– Buffalo Wings –
With Bleu Cheese Crumbles

– Sauteed Bacon Onion Brussel Sprouts –

– Cocktail Shrimp –
With cocktail sauce

– Fried Beer Battered Calamari –
Served with homemade tartar sauce and lemon slices

– Pesto Parmesan Artichoke Dip –
With pita chips

DINNER

– Seared Ahi Tuna –
With grilled bacon wrapped asparagus and freshly made french bread

– Pork Osso Bucco –
Slow cooked till falling off the bone with portobello and porcini mushrooms gravy served with buttermilk mashed red potatoes with black truffles and homemade rosemary french bread

– Red Chili rubbed pork chops –
Center cut pork chops served with a sweet apricot cabernet sauce with homestyle sweet potatoes

– Seafood Fettuccine –
Tender calamari, shrimp, muscles, and lobster sauteed with garlic and onions tossed with alfredo fettuccine, accompanied by sourdough baguettes

– Surf and Turf –
10 oz filet mignon steak with 3 large lemon pepper prawns served with veggies and potato wedges

– Southwest Texas Style Chicken Fried Steak –
Hand breaded chicken fried steak with smoked jalapeno chorizo cream gravy over a bed of fingerling potatoes

DESSERTS

– Tiramisu –
Espresso dipped lady fingers, chocolate, lightly sweetened mascarpone cream

– Homemade Toasted Coconut Topped Brownie Sundae –
With salted caramel ice cream

– Key Lime Pie –
Graham cracker crust, key lime curd topped with homemade coconut whipped cream

– Lava Cake –
Covered with powdered sugar, raspberries and mint

– Lemon poppy Seed Pound Cake –
With a sugar glaze

– White Chocolate Strawberry Cheesecake –

– Passion Fruit Chamomile Mousse Cakes –

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.