- Guests 6
- Cabins 3
- Model Cat
- Year Built 2018
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|
|Winter 2022 to 2023||Inclusive||$18,000||$19,000||$20,000||$21,000||$22,000|
Additional Rate Information
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.
Summer Area: Caribbean Virgin Islands, Caribbean Leewards
Winter Area: Caribbean Virgin Islands, Caribbean Leewards
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.
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****
(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.
Width 62 1/2”
Width 62 1/2″
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
– 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 –
– 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
– 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
– 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.