Ed Hamilton & Co.

KELEA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 1996

Rates Per Week

Crew Profiles

Specifications

Accommodations

Up to 8 guests in a centreline king suite and three queen berth guest suites.

Kelea is fully air-conditioned throughout and makes her own purified water onboard.

Sample Menu

A sampler from Florrie’s Galley aboard KELEA

Breakfast

Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.
Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked ‘on the vine’ cherry tomatoes.
Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.
American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.
English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.
Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.
Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.
Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.

Lunch

Served family style
Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.
Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.
Spicy jerk chicken thighs with potato salad and corn on the cob.
Grilled shrimp and broccoli with cashew sauce served with Asian noodles.
Chicken fajitas.
Traditional European salad Nicoise.
Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.

Appetizers

Traditional cheese board
Sundried tomato, pesto and parmesan pinwheel
Greek meze platter
Mini Bruschetta
Baked brie or camembert drizzled with honey and/or almonds
Asparagus cigars wrapped in puff pastry with cream cheese and salmon
Charcuterie board

Dinner

Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.
Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.
Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.
Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.
Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.
Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.
Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.

Desserts

Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.
Classic Pavlova with mixed fruits.
Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.
Red wine poached pears with mascarpone cream.
Banoffee pie.
Blueberry cheesecake with single cream.
Chocolate orange pot de crème with candied orange peel.

___________________

A sampler from Autumn’s galley aboard KELEA

BREAKFAST / Served with fresh and local fruits

Breakfast Enchiladas
 sage ground sausage / roasted pobllno pepper / local eggs
Butterscotch Banana Bread
 Caribbean grown bananas / coconut custard creme / hickory smoked bacon
Florentine Eggs
 poached eggs / wilted spinach / homemade artisan bread / stone-ground mustard hollandaise
Lemon-Blueberry French Toast
 homemade pound cake / maple butter creme fraiche
Huevos Rancheros 
pan fried corn tortilla / fried egg / locally sourced greens and fresh fruit

LUNCH

Caribbean Jerk Shrimp Salad
 lime dressed arugula / papaya pico de gallo / homemade marinated onions
Roasted Cauliflower and Orzo Salad
 Whole wheat orzo / roasted cauliflower / organic cranberries / blackened chicken / lemon-shallotmarinated spinach
Coconut-Crusted Fish Tacos
 cilantro and lime red cabbage slaw / red chili aioli / watermelon mint salad
Chesapeake Style Crabcakes 
fresh chopped strawberries / cucumber mint salad / homemade garlic crostini / lemon garlic aioli
Grilled Chicken Lettuce Wraps
 grilled boneless chicken breast / green apples / fresh dill / garbanzo beans / toasted pita

Flame-Grilled
Hawaiian Burger
 pineapple dressing / toasted onion bun / red onion and lettuce / Dijon potato salad

APPETIZERS

Fresh Catch Ceviche 
locally caught fish / scallops / shrimp / mango / blue corn tortillas
Tuscan White-Bean Hummus 
toasted pita / vegetable medley
Charcuterie Platter
 assorted cheeses and meats
Spring Caprese Salad 
grilled peaches / heirloom tomatoes / prosciutto / fresh basil / balsamic reduction
Roasted Butternut Squash Soup
 braised apples and onions / goat cheese and Vidalia onion medallion

ENTREES

Lemon-Chicken Roulade 
fresh parsley, mint and capers / goat cheese / parmesan mashed potatoes l homemade bread crostini / buerre blanc
Dijon Marinated Lamb Lollipops
 seasonal roasted legumes / balsamic cherry tomatoes / truffle creme fraiche
Wasabi-Crusted Seared Ahi Tuna
 locally sourced Ahi / edamame-ginger salad / coconut rice / wasabi aioli
Grilled New York Strip Steak
 seasoned NY Strip / homemade chimichurri sauce / Mexican street corn / lime-dressed arugula / avocado
Fresh Garden lasagna
heirloom tomato marinara / homemade ricotta / sage ground sausage and turkey / fresh zuchinni / local basil
Rosemary Infused Filet Mignon
 roasted Brussels sprouts and apples / horseradish mashed potatoes / fresh garlic and rosemary cold-pressed butter

DESSERTS
Chocolate-Covered Strawberries
Coconut-Mango Cheesecake
Miniature Key lime Pie
Homemade Peanut Butter Cup
Cafe Rum Bread Pudding

Additional Rate Information

Rates are for 1 King berth suite, 3 Queen berth suites.

Christmas Week
For 7 nights aboard: 8 guests – US$34,000

New Years Week
For 7 nights aboard: 8 guests – US$35,500

 

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (US)

Location Details: Based in the US Virgin Islands Winter, Spring and early Summer
KELEA picks-up and drops-off at Yacht Haven Grande Marina in Charlotte Amalie, St. Thomas
Based from Grenada for the Grenadines/Windward Islands for Late Summer and Early Fall.

 

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $27,000 $27,000 $27,000 $27,750 $28,500 $29,250 $30,000
Summer 2023 Inclusive $27,000 $27,000 $27,000 $27,750 $28,500 $29,250 $30,000

Additional Rate Information

Rates are for 1 King berth suite, 3 Queen berth suites.

Christmas Week
For 7 nights aboard: 8 guests – US$34,000

New Years Week
For 7 nights aboard: 8 guests – US$35,500

 

Location Details

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

Winter Area: Caribbean Virgin Islands (US)

Location Details: Based in the US Virgin Islands Winter, Spring and early Summer
KELEA picks-up and drops-off at Yacht Haven Grande Marina in Charlotte Amalie, St. Thomas
Based from Grenada for the Grenadines/Windward Islands for Late Summer and Early Fall.

 

Kelea Crewed Catamaran Charters Captain and Chef

Kelea’s Two Crews

Shawn and Autumn Hardesty, Spring and Summer Captain and Chef/Mate
Shawn’s love for the ocean began when he was only a few months old on the coast of North Carolina. Shawn grew up in Carolina Beach, NC where he learned to read the wind and waves and developed a passion to share his love of the ocean with others.
Shawn graduated from the University of North Carolina at Wilmington in 2011 with a degree in Marine Biology. Shortly after college, Shawn moved to Nicaragua to pursue his love of the ocean and worked as a Captain and surf guide for NicaSurf tours.
Following a couple great years in Central America, Shawn moved back to the states to continue his life on the water. In doing so, Shawn has spent the past 5 years working aboard world class super yachts. In which time, he has obtained his USCG Captains License as well as his American Sailing Association Certification.

Autumn was born in Michigan where she grew up swimming in the freshwater of the Great Lakes. After high school she studied massage therapy and yoga in Costa Rica where she fell in love with the salty ocean and travelling to new places. In 2013, Autumn moved to Florida to become a yacht stewardess. A job that would take her to many exotic places, even all the way back to lake Michigan.

For the last five years, Autumn has worked on multiple world class yachts in which she collaborated closely with five-star chefs from around the world. Learning from her yacht chef coworkers, she has developed a passion for creating exciting and healthy dishes that create memories.

Shawn and Autumn met in September of 2013 in Fort Lauderdale, Florida, where they were both searching for their first superyacht jobs. A week later, they found separate jobs on different boats, starting three years of long distance dating. In December of 2016, they decided it was time for an adventure and decided to travel New Zealand for a year together in a campervan they renovated themselves.

Shawn and Autumn love to spend time on the water, whether it’s diving, snorkeling, surfing, paddling or sailing. They are excited to bring their captain and crew knowledge of charter yachts to give you a sailing vacation you won’t forget.

Phil Pattat-Barrat and Florence Laidler – Autumn and Winter Crew

Captain Phil

Growing up in London Phil worked extensively within the hospitality industry. His vast experience managing teams in different restaurants throughout London and the quaint English countryside of Kent taught him the high standards of excellent customer care and service he brings to yachting.

Travelling with Florrie to Bali, Australia and California before settling in Antigua where Phil qualified as an RYA yacht master offshore has transformed Phil’s passion in life to sailing. He loves being on the ocean and enjoying the outdoors. Phil has a broad and in depth knowledge of the Caribbean from Antigua to Grenada; and has even completed an Atlantic crossing – an experience and adventure he will never forget!

He looks forward to sharing his passion with guests and taking them around the beautiful Virgin Islands. His favourite part of the day is entertaining guests with craft cocktails and tales of adventures while the sun sets.

Florrie – First mate/ Dive Instructor/ Chef

With an incredibly lively, outgoing, sparkly personality Florrie will make your vacation as enjoyable and as fun as possible! Florrie takes great delight in sharing the flavours of the world with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking.

A traveller from an early age Florrie has a great appreciation for the cuisine and culture of many different countries. With a degree in Marine Science she has travelled and worked extensively in the marine industry, as well as earning her dive instruction certification. Working aboard the largest commercial sailing Trimaran in the world as the chief stewardess in the British Virgin Islands allowed her to refine her skills and cement her belief in superior customer service. Armed with the knowledge of awesome diving and snorkelling spots throughout the BVI she’s sure to add amazing adventures to your vacation.

As a RYA Yacht master with experience across the Caribbean including an Atlantic crossing she’s a great help to Phil when she’s not in the galley!

Title Name Nation Born Languages
Captain Shawn Hardesty & Phil Pattat-Barrat USA 0 English
Crew Autumn Hardesty & Florence Laidler USA

Accomodation

Electric Heads 5

Ammenities

Ac Full
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 65 ft
Pax 8
Cabins 4
Refit 2012/13
Year Built 1996
Guest Smoke Transoms only pls
Guest Pet No
Children Allowed Yes
Min Child Age Watersafe

Leisure

Dinghy 16 ft
Dinghy Hp 70
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak Yes
Float Mats Yes
Fishing Gear Yes
Dive Info DIVING INFO:

CERTIFIED DIVERS
All 7-day charters aboard Kelea include 3 dives for certified divers. Additional dives can be added based upon weather, itinerary and captain’s discretion.

TRY SCUBA / DISCOVER SCUBA DIVE
This is a course for non-certified divers. This allows you to get your feet wet and enjoy the thrills of diving. The course includes a small classroom setting and some basic in-water skills training. Once you have mastered these skills, you will continue to a beautiful, shallow reef dive at a maximum depth of 40 feet. These dives can also count towards an Open Water Scuba Certification but do not result in certification alone.

COURSES FOR CERTIFICATION
We recommend starting your course before you come by finding a local dive shop to complete your classroom and online learning along with your pool work. When you get to Kelea, we do your check-out dives for certification in the beautiful, crystal clear waters of the Virgin Islands.

Another option is for you to complete your basic certification course from start to finish with Shawn and Autumn! Please contact crew directly for availability and course requirements.

NIGHT DIVES
Yes - Inquire

WET SUITS
Inquire for size and availability
Dive Costs DIVING COSTS

***3 dives included in charter cost for certified divers***

Additional Dives*: $50 per dive, per diver - dependent on circumstances (ie: total # of divers, weather, safety, logistics etc).

Try Scuba: $150/diver, this course does not provide a certification upon completion

Referrals: $200/diver

Basic Open Water Scuba Course: $300/diver (excludes book fee with online code)

Advanced Scuba Diver Course: $150 (excludes book fee with online code)

Nitrox Course: $100 (excludes book fee with online code and equipment rental)

*Additional dives are based upon weather, itinerary and at Captain’s discretion. Seven dives maximum during the charter week.

All dives and Try Scuba courses include tank fills, all gear including weights and dive lights, briefings and a licensed scuba instructor serving as your guide.

Other Specs

Beam 35
Draft 6
King 1
Queen 3
Pref Pickup Yacht Haven, STT
Turn Around 24 hours
Builder Privilege
Vcr Dvd Yes
Salon Stereo Yes
Num Cds Digital mu
Board Games Yes
Num Books Yes
Num Dine In 10
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q No
Gay Charters Yes
Nude Charters Inq
Num Hatch 25
Engines 2 X 110 HP Yanmars
Inverter 2400 watts
Voltages 110v
Water Capacity 500 gals
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder Stern/easy
Fish Gear Type Light
Scuba Onboard Onboard
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 8
Num Weights 8
Num Divers 6
Num Dives 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No

Up to 8 guests in a centreline king suite and three queen berth guest suites.

Kelea is fully air-conditioned throughout and makes her own purified water onboard.

A sampler from Florrie’s Galley aboard KELEA

Breakfast

Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.
Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked ‘on the vine’ cherry tomatoes.
Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.
American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.
English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.
Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.
Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.
Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.

Lunch

Served family style
Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.
Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.
Spicy jerk chicken thighs with potato salad and corn on the cob.
Grilled shrimp and broccoli with cashew sauce served with Asian noodles.
Chicken fajitas.
Traditional European salad Nicoise.
Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.

Appetizers

Traditional cheese board
Sundried tomato, pesto and parmesan pinwheel
Greek meze platter
Mini Bruschetta
Baked brie or camembert drizzled with honey and/or almonds
Asparagus cigars wrapped in puff pastry with cream cheese and salmon
Charcuterie board

Dinner

Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.
Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.
Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.
Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.
Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.
Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.
Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.

Desserts

Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.
Classic Pavlova with mixed fruits.
Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.
Red wine poached pears with mascarpone cream.
Banoffee pie.
Blueberry cheesecake with single cream.
Chocolate orange pot de crème with candied orange peel.

___________________

A sampler from Autumn’s galley aboard KELEA

BREAKFAST / Served with fresh and local fruits

Breakfast Enchiladas
 sage ground sausage / roasted pobllno pepper / local eggs
Butterscotch Banana Bread
 Caribbean grown bananas / coconut custard creme / hickory smoked bacon
Florentine Eggs
 poached eggs / wilted spinach / homemade artisan bread / stone-ground mustard hollandaise
Lemon-Blueberry French Toast
 homemade pound cake / maple butter creme fraiche
Huevos Rancheros 
pan fried corn tortilla / fried egg / locally sourced greens and fresh fruit

LUNCH

Caribbean Jerk Shrimp Salad
 lime dressed arugula / papaya pico de gallo / homemade marinated onions
Roasted Cauliflower and Orzo Salad
 Whole wheat orzo / roasted cauliflower / organic cranberries / blackened chicken / lemon-shallotmarinated spinach
Coconut-Crusted Fish Tacos
 cilantro and lime red cabbage slaw / red chili aioli / watermelon mint salad
Chesapeake Style Crabcakes 
fresh chopped strawberries / cucumber mint salad / homemade garlic crostini / lemon garlic aioli
Grilled Chicken Lettuce Wraps
 grilled boneless chicken breast / green apples / fresh dill / garbanzo beans / toasted pita

Flame-Grilled
Hawaiian Burger
 pineapple dressing / toasted onion bun / red onion and lettuce / Dijon potato salad

APPETIZERS

Fresh Catch Ceviche 
locally caught fish / scallops / shrimp / mango / blue corn tortillas
Tuscan White-Bean Hummus 
toasted pita / vegetable medley
Charcuterie Platter
 assorted cheeses and meats
Spring Caprese Salad 
grilled peaches / heirloom tomatoes / prosciutto / fresh basil / balsamic reduction
Roasted Butternut Squash Soup
 braised apples and onions / goat cheese and Vidalia onion medallion

ENTREES

Lemon-Chicken Roulade 
fresh parsley, mint and capers / goat cheese / parmesan mashed potatoes l homemade bread crostini / buerre blanc
Dijon Marinated Lamb Lollipops
 seasonal roasted legumes / balsamic cherry tomatoes / truffle creme fraiche
Wasabi-Crusted Seared Ahi Tuna
 locally sourced Ahi / edamame-ginger salad / coconut rice / wasabi aioli
Grilled New York Strip Steak
 seasoned NY Strip / homemade chimichurri sauce / Mexican street corn / lime-dressed arugula / avocado
Fresh Garden lasagna
heirloom tomato marinara / homemade ricotta / sage ground sausage and turkey / fresh zuchinni / local basil
Rosemary Infused Filet Mignon
 roasted Brussels sprouts and apples / horseradish mashed potatoes / fresh garlic and rosemary cold-pressed butter

DESSERTS
Chocolate-Covered Strawberries
Coconut-Mango Cheesecake
Miniature Key lime Pie
Homemade Peanut Butter Cup
Cafe Rum Bread Pudding

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.