Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Phil Pattat-Barrat | US | 0 | RYA | English |
| Crew | Florence Laidler | UK |
Kelea’s Crew – Phil Pattat-Barrat and Florence Laidler
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 Yachtmaster Offshore license 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!
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
| Winter 2024 to 2025 | Inclusive | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 |
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 15%-20% of the charter fee.
Rates are for 1 King berth suite, 3 Queen berth suites.
Christmas Week
For 7 nights aboard: 8 guests – US$32,000
New Years Week
For 7 nights aboard: 8 guests – US$34,500
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’s Crew – Phil Pattat-Barrat and Florence Laidler
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 Yachtmaster Offshore license 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 | Phil Pattat-Barrat | US | 0 | English |
| Crew | Florence Laidler | UK |
Accomodation
Amenities
Electronics
General
Leisure
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.
NIGHT DIVES
Yes - Inquire
WET SUITS
Inquire for size and availability
***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
*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
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
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.