- Guests 8
- Cabins 4
- Model Cat
- Year Built 2021
Charter Rates Per Week
|Winter 2023 to 2024
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.
Christmas, New Years, Thanksgiving, $49,900/wk all-inclusive
New Years charter can start no earlier than Dec 27th
MINIMUM NIGHTS: 5 – for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board.
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Based on Tortola, available for charter in BVI. BVI ports only.
48 hours required between charters.
Winter rates begin Oct 1.
Goran and Alex met back in 2018 while chartering on the beautiful Adriatic sea. They quickly developed a deep admiration for each other’s work ethic and knew they’d make the perfect team. After years of working together all across the Mediterranean, they are now excited to take on the Caribbean together! Combined, they have run over 200 charters, in both the freelance and term charter realms, all around the BVI and across the globe so they have the experience and passion to provide world-class hospitality, menus and experiences in all their charters.
Over the time spent working together, Goran and Alex have found a balance in providing top-tier hospitality and making personal connections with guests. Human connection makes the world go ’round, and creating an environment for every kind of guest to make lasting memories with their loved ones and their crew is what brings this team joy. They can adapt to any and all kinds of guests from different cultures and walks of life, meeting needs and requests at the drop of a hat. Goran and Alex pride themselves in the lifelong friendships they have made with their guests, resulting in many return charter bookings.
Goran was born and raised in Croatia with the sea always in his sights. After his 13 year career as a professional athlete, he went back to school to obtain his master’s in Marine Technology Engineering. He started sailing and quickly found that he preferred life on the water over office work, and Captain Goran was born. After more than a decade of being a professional skipper and skipper instructor in the Mediterranean, as well as leading many freelance and The Yacht Week charters in the BVI, he has decided to “cross the pond” and join his favorite chef in the Caribbean full-time in the waters that have become his favorite over the years!
Driven by a passion for culture, adventure and community, Alex dove head-first into the culinary world. She moved from Toronto to Florence, Italy after earning her degree to immerse herself in Italian food culture. Alex took jobs while living there, in restaurants and as an au pair, and developed the flexibility and service mindset needed to apply for something completely new as an operations assistant at Quarterdeck. In this role, she grew the organization skills that she would later use in her Yacht Chef career on sailing yachts around the globe. Over the last 7 years, she has developed an exceptionally high standard of food preparation and presentation, along with an ever-growing knack for customer service. a major highlight was her time at the Ashburton Cookery school where she got a revamp on her culinary skills and new tips and techniques for emphasis on detail and presentation which she has used and continues to build upon. Alex has mastered the art of going above and beyond in her menu preparation, and in being first mate, guide, host and even friend to guests. As a charter chef based in the BVI since 2019, Alex is excited to not only serve up amazing meals, but also offer up her favorite BVI ‘secret spots’ to her guests!
4 Queen cabins with ensuite heads (5th Queen cabin is reserved for crew).
Alex Sample Menu 2023/2024
Fully customizable and catered menu to all allergies and dietary preferences. Creative and delicious cocktails and
wines are offered with each meal.
Lunch- Grilled steak caesar salad with parmesan crisps and baked herbed croutons
Canapés/afternoon snack-Hot potato poppers topped with crispy pancetta, melted gouda cheese and aoli
Entrée- Blackened wahoo over coconut rice with mango salsa
Dessert- Keylime pie with passion fruit coulis
Breakfast-all breakfasts are served with a fresh fruit platter, tea, coffee, and juice zucchini fritter with homemade onion jam, bacon, and spicy mayo
Lunch greek spread of lamb koftas, haloumi, roasted vegetables, greek salad, tzatziki, humus and fresh pitas
Canapés- Feta and chorizo stuffed peppers
Entrée-Low country boil with king crab legs, shrimp, andouille sausage, red potatoes, corn on the cob, broccoli, with rosemary and garlic bread, served with melted butter for dipping
Dessert- Hot out-of-the-oven double fudge brownie with vanilla ice cream
Breakfast- Brioché french toast topped with greek yogurt and a berry coulis served with breakfast sausage
Lunch- Tuna poké bowls with salty/spicy edamame
Canapés- charcuterie spread
Entrée -Red wine braised short rib ragu over a bed of boat-made fettuccine served with crispy balsamic brussel sprouts
Dessert-Lemon and olive oil cake
Breakfast-Eggs benedict your way (crab, pork, classic) with sweet potato home fries
Lunch-Lemon and thyme baked halibut over turmeric couscous and kale salad
Canapés -Dirty nachos with fresh guacamole and pico de gallo
Entrée-Birria tacos with Oaxaca cheese and cuban beans
Dessert-Tres leches cake topped with fresh whipped cream, coconut, cinnamon and strawberries
Breakfast – Avocado toast with a fried egg and bacon on top
Lunch- Crispy chicken sandwiches with secret sauce, served with mac and cheese
Canapés-Ceviche with homemade chips
Entrée- Surf and turf with butternut squash puree and chimichurri sauce
Dessert -Dark chocolate almond tart with coconut whipped cream
Breakfast-Lemon and ricotta pancakes served with maple bacon
Lunch-Dijon and paprika crispy salmon over zesty orzo with garlicky asparagus
Canapés-Bacon wrapped bbq shrimp skewers
Entrée-Pork tenderloin with honey garlic sauce over mashed potatoes with lemon butter broccolini
Dessert-Pavlova with cream and berries on top
Breakfast- Breakfast bowls-sausage, kale, quinoa, bell peppers topped with sriracha
Lunch-Zesty flank steak lettuce wraps with fresh veggies and seaweed salad
Canapés-Vegetable and pork gyoza with dipping sauce
Entrée-Sesame chilean sea bass over creamy coconut curry, jasmine rice and homemade naan
Dessert-Chai poached pears over a sweet mascarpone cream
Breakfast- Bagel bar with smoked salmon, capers, cream cheese, eggs your way, bacon, sliced tomatoes, cucumber, various cheeses, and pickled onions
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.