Ed Hamilton & Co.

LA GRANDE BELLEZZA

  • Guests 9
  • Cabins 4
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

(1) Master Stateroom is on Main deck forward of Salon has a Queen sized bed, private ensuite head with electric toilet and stall shower. Berth is 77″L x 58″W. It has door to forward cockpit from the Stateroom and from Navigation Station- Office that opens to private patio. Office can be closed off from Salon for privacy.

(1) Starboard Fwd Cabin on lower level has a Queen bed, private ensuite head with electric toilet and stall shower. Berth size 77″L x 47″W.

(1) Starboard Aft Cabin on lower level has a Queen bed with private ensuite head with electric toilet and stall shower. Berth size 75″L x 56″W.
(1) Port Fwd Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77″L x 56″W.

(1) Port Aft Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77″L x 52″W and there is an upper Pullman berth. Berth size 72″L x 25″W which can be removed.

*****NOTE: Crew normally use the Port Aft port Cabin but can move to Port Fwd Cabin if clients need Port Aft port Cabin with the Pullman Berth.

Main salon on main deck along with galley and bar. Aft deck offers alfresco dining and loads of lounge area. Top party deck affords a 360 degree view and beautiful breeze. . This deck offers massive seating and lounge area, a built-in bar with a bar, barbeque, refrigerator, ice-maker, sink Bluetooth sound bar. Top deck also has 55″ Smart TV for events.

Forward deck has two trampolines for lounging, two bow seats along with a forward private patio.

 

Sample Menu

“La Grande Bellezza”
Breakfast Menu

Banana Foster French Toast, whipped Mascarpone, Brioche, Maple Syrup, toasted Pecans.

Eggs baked in Hash brown, maple glazed bacon, Arugula strawberry salad, sherry vinaigrette.

Chocolate and cinnamon Pancakes, whipped butter, choice of sausage or bacon, bourbon spiced maple syrup.

Basil Fried rice bowl, kimchi, red cabbage, julienned carrots, sweet chili sauce, lime, avocado, boiled eggs.

Vanilla Greek Yogurt parfait with tropical fruit and Organic granola, toasted almonds.

Toasted assorted Bagels, smoked salmon, assorted cream cheeses, fresh vegetables.

Steak and eggs, rosemary marinated flank steak, fried eggs, sweet potato home fries.

Tomato and Havarti frittata, sauteed kale, caramelized onions and mushrooms, garlic toast.

Breakfast tacos, scrambled eggs, homemade Pico de Gallo, choice of bacon or chorizo, rosemary and cilantro home fries.

“La Grande Bellezza”
Lunch Menu

Mushroom and Leak fettucine, green peas, roasted garlic, fresh local sage, served with a ricotta-tomato bruschetta.

Sesame crusted tuna, sweet soy glaze, sauteed vegetables and soba noodle salad, wasabi peas, sweet chili sauce, wakame seaweed and toasted almonds.

Quinoa and tropical fruit salad, apples, coconut flakes, marinated cherry tomatoes, avocado, sunflower seeds, chia seeds, baby lettuces, tangy feta cheese, lemon-honey vinaigrette.

Garlic and oregano marinated jumbo shrimp skewer, wild rice and lentils pilaf, mango salsa.

Garlic and rosemary marinated flank steak sandwich, romaine lettuce, caramelized onions, horseradish aioli, baked potato wedges sprinkled with sea salt.

Blackened mahi tacos, corn tortillas, mango salsa, shredded lettuce, siracha aioli, sour cream, fire roasted corn on the cob.

Garlic Naan Flatbreads, prosciutto, roasted red peppers, green olives, fresh mozzarella cheese, sauteed wild mushrooms, fresh grated parmesan Reggiano.

Chicken Caesar salad, garlic parmesan croutons, crisp romaine lettuce, creamy caesar dressing.

“La Grande Bellezza”
Dinner Menu

Mushroom and Leak fettucine, green peas, roasted garlic, fresh local sage, served with a ricotta-tomato bruschetta.

Sesame crusted tuna, sweet soy glaze, sauteed vegetables and soba noodle salad, wasabi peas, sweet chili sauce, wakame seaweed and toasted almonds.

Quinoa and tropical fruit salad, apples, coconut flakes, marinated cherry tomatoes, avocado, sunflower seeds, chia seeds, baby lettuces, tangy feta cheese, lemon-honey vinaigrette.

Garlic and oregano marinated jumbo shrimp skewer, wild rice and lentils pilaf, mango salsa.

Garlic and rosemary marinated flank steak sandwich, romaine lettuce, caramelized onions, horseradish aioli, baked potato wedges sprinkled with sea salt.

Blackened mahi tacos, corn tortillas, mango salsa, shredded lettuce, siracha aioli, sour cream, fire roasted corn on the cob.

Garlic Naan Flatbreads, prosciutto, roasted red peppers, green olives, fresh mozzarella cheese, sauteed wild mushrooms, fresh grated parmesan Reggiano

Chicken Caesar salad, garlic parmesan croutons, crisp romaine lettuce, creamy caesar dressing.

“La Grande Bellezza”
Desserts

NY style cheesecake, fresh black berries

Key Lime Pie

Berries and cream, assorted fresh berries, vanilla Chantilly cream, caramel sugar

White wine poached pears, cardamom and rose sabayon

Tres Leches cake, coconut flakes, pineapple compote

Caramelized apple tarte Tatin, cinnamon and nutmeg, served with vanilla ice cream

Chocolate cake, homemade whipped cream

Dark chocolate mousse, Chantilly cream, butter cookie

“La Grande Bellezza”
Appetizers

Caprese Salad Skewer

Prosciutto Wrapped Melon

Salted Watermelon Fruit Skewer

Cucumber Smoked Salmon Bites

Shrimp Cocktail

Crab Stuffed Mushrooms

Smoked Gouda and Grape Pick

Charcuterie Board

Cajun Guacamole Shrimp

Hawaiian Cheeseballs

Sausage Stuffed Mini Peppers

Chicken Waldorf Salad Bites

Cranberry Pistachio Cheese Log

Shrimp Taco Bites

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5 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.

3RD CREW MEMBER REQUEST: A 3rd crew member can be added for a fee of $2,000 per week.

SLEEP ABOARD:  $1,850. Includes boarding after 4pm, welcome cocktail then dinner to be taken ashore at client expense, breakfast is provided the next morning.
6 night charter or longer. Excludes Christmas and New Years.

CHRISTMAS/NEW YEARS RATES:
CHRISTMAS week and NEW YEARS week: Up to 8 guests: $50,000 & 9 guests: $51,000, 7 night minimum, charter must end by December 27th – a NEW YEARS charter may not start prior to December 27th

 

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests
Summer 2022 Inclusive $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $41,000
Winter 2022 to 2023 Inclusive $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $41,000
Summer 2023 Inclusive $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $41,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5 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.

3RD CREW MEMBER REQUEST: A 3rd crew member can be added for a fee of $2,000 per week.

SLEEP ABOARD:  $1,850. Includes boarding after 4pm, welcome cocktail then dinner to be taken ashore at client expense, breakfast is provided the next morning.
6 night charter or longer. Excludes Christmas and New Years.

CHRISTMAS/NEW YEARS RATES:
CHRISTMAS week and NEW YEARS week: Up to 8 guests: $50,000 & 9 guests: $51,000, 7 night minimum, charter must end by December 27th – a NEW YEARS charter may not start prior to December 27th

 

Location Details

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Captain Dayne is a BVI citizen and he knows the British Virgins Islands very well. He has sailed these waters since 2017. Captain Dayne has worked for many of the top charter companies in the BVI. He has Captained a variety of Catamarans to include a 40, 46, 50 and 58ft Leopard catamarans as well as a Lagoon 50. He knows all the great places in the BVI to take La Grande Bellezza.

His years of experience running charter vessels will allow you to relax knowing you’re in great hands! A well rounded waterman he is an avid sailor, sport fisherman and scuba diver, and engineer. Through his passion for everything involving the ocean, he ensures the guests will enjoy many activities during their time aboard.

He has a Boat Master License, Padi Open Water Basic & Advanced Certified. STCW 95 2015. Captain Dayne is sure to guide you to the best bays and most mystic spots around USVI and BVI. Captain Dayne is passionate about creating a bespoke charter experience for guests based on his knowledge of sailing, fishing, diving and snorkeling.

We hired Captain Dayne as he was one of the most sought after Captains in the BVI. Captain Dayne brings a new level of service with his teammate Chef and 1st Mate Kip Nesbitt to La Grande Bellezza, truly a Five Star Charter!

We are sure you are going to love going on charter with Captain Dayne and Chef Kip!

Chef Kip La’Von Nesbitt: Grew up in New York and has loved cooking from a Chef Kip La’Von Nesbitt: Grew up in New York and has loved cooking from a very young age. He has spent part of his adult life in New York. where he earned a Degree in Culinary Arts at Johnson and Wales College in 1981. He also attended La Wilson Technical School in Dix Hills NY to Food Preparation and Sanitation in form 1977-79 His cooking and service experience has included many fine restaurants since 1981. We hired Chef Kip as he has a great reputation in the BVI, and we are pleased he has joined us on La Grande Bellezza. His mother’s side of the family was from the British Virgin Island, and he has lived in the BVI for the last 32 years. Chef Kip is a USA and BVI citizen!

2017 – TV Show Below Deck Season: Head Executive Chef of staff of the Mega yacht “Valor” and “Sea Queen” (St Maarten)

2008 to Present – Charter Yacht Chef with most of the major yacht charter companies: Mooring, TMN, Festiva, Conch Charters, Dream Yacht Charters, Sunsail, Marine Max and Catamaran Charters.

Chef Kip has owned his own catering business. He has catered parties for Hon Dr. Orlando Smith, former minister of the second district, Ex Hon. Alvin Christopher as well as many lawyers, doctors, and judges.

2006-2008 – Bitter End Yacht Club – Executive Sous Chef.
2004-2005 – McConnicks & Schmicks (Maryland) Sour Chef
1999-2003 Self Employed – BVI – Executive Chef
1996-1999 Myett’s Restaurant and Grille – BVI- Executive Chef
1994-1998 Village Cay Restaurant – BVI – Executive Chef
1989-1994 United States Merchant Marines – Food Preparation, preparing meals aboard Merchant Ships.
Chef Kip became Chief Steward in charge of Maintenance of the vessel he worked on.
1987-1989 Huntington Royal Carlin Hotel – Melville NY – Chef de Cuisine/ Assistant Banquet Chef

Chef Kip brings a new level of service with his teammate Captain Dayne to La Grande Bellezza, truly a Five Star Charter!
_______

Off Season skipper – Captain David Ruskin – August through November

Captain Dave Ruskin has a great passion for sailing, racing, coaching & mentoring. With an extensive & diverse executive career Dave is at ease with hosting any level on board.

Captain Dave has been sailing and chartering in the USVI and BVI for over 30 years Previous charter guests and team members have described Captain Dave as the perfect coach – passionate, intelligent, patient, untiring, and humble. He is known for providing a knowledgeable, safe, and fun learning experience for guests during charters. Having started sailing at age 9, He has never slowed down. Captain Dave has competed in 100’s of races, and during the 5 seasons he was teaching full time, He has successfully taught well over 1,500 people how to sail during his 30 year career in this industry.

The owner of La Grande Bellezza Sean McDonald has been very impressed with Captain Dave’s ability to sail his yacht. He always has a smile on his face and has a great sense of humor!

Here is a list of Captain Dave’s’ qualifications”
Yacht Master Offshore Limited 200 Ton – March 2018
STCW95 – March 2018
IYT VHF Certificate – March 2018
ENG1 – Medical Certificate – March 2018
CYA Certifications – Green, Blue and Red Instructor levels
Electrical Engineering – Ryerson, Toronto, Ontario

Title Name Nation Born Languages
Captain Dayne Samuel BVIslander 1964 English
Crew Kipp Nesbitt BVIslander

Captain

David Ruskin

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 20Kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 58
Pax 9
Cabins 4
Year Built 2019
Guest Smoke Aft steps only please
Guest Pet No
Children Allowed Yes
Min Child Age water safe

Leisure

Dinghy 14' RIB center console
Dinghy Hp 40HP
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak 2
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 28
Draft 6
Queen 4
Pullman Cabins 1
Pref Pickup Nanny CayT
Turn Around 48hr pref. inquire for 24
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 500+
Board Games Yes
Num Books No
Cam Corder Yes
Num Dine In 9
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 18
Engines (2) 110hp Yanmar diesels20K Northern Lights generator
Inverter Yes
Voltages 110v & 220v
Water Capacity Unlimited
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Swim Platform Hydraulic lift on back deck to
Boarding Ladder Boarding platform on back
Dinghy Sailing No
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Sail Instruct Yes
Other Toys Really giant floating iFloat pads
2 underwater scooters

(1) Master Stateroom is on Main deck forward of Salon has a Queen sized bed, private ensuite head with electric toilet and stall shower. Berth is 77″L x 58″W. It has door to forward cockpit from the Stateroom and from Navigation Station- Office that opens to private patio. Office can be closed off from Salon for privacy.

(1) Starboard Fwd Cabin on lower level has a Queen bed, private ensuite head with electric toilet and stall shower. Berth size 77″L x 47″W.

(1) Starboard Aft Cabin on lower level has a Queen bed with private ensuite head with electric toilet and stall shower. Berth size 75″L x 56″W.
(1) Port Fwd Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77″L x 56″W.

(1) Port Aft Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77″L x 52″W and there is an upper Pullman berth. Berth size 72″L x 25″W which can be removed.

*****NOTE: Crew normally use the Port Aft port Cabin but can move to Port Fwd Cabin if clients need Port Aft port Cabin with the Pullman Berth.

Main salon on main deck along with galley and bar. Aft deck offers alfresco dining and loads of lounge area. Top party deck affords a 360 degree view and beautiful breeze. . This deck offers massive seating and lounge area, a built-in bar with a bar, barbeque, refrigerator, ice-maker, sink Bluetooth sound bar. Top deck also has 55″ Smart TV for events.

Forward deck has two trampolines for lounging, two bow seats along with a forward private patio.

 

“La Grande Bellezza”
Breakfast Menu

Banana Foster French Toast, whipped Mascarpone, Brioche, Maple Syrup, toasted Pecans.

Eggs baked in Hash brown, maple glazed bacon, Arugula strawberry salad, sherry vinaigrette.

Chocolate and cinnamon Pancakes, whipped butter, choice of sausage or bacon, bourbon spiced maple syrup.

Basil Fried rice bowl, kimchi, red cabbage, julienned carrots, sweet chili sauce, lime, avocado, boiled eggs.

Vanilla Greek Yogurt parfait with tropical fruit and Organic granola, toasted almonds.

Toasted assorted Bagels, smoked salmon, assorted cream cheeses, fresh vegetables.

Steak and eggs, rosemary marinated flank steak, fried eggs, sweet potato home fries.

Tomato and Havarti frittata, sauteed kale, caramelized onions and mushrooms, garlic toast.

Breakfast tacos, scrambled eggs, homemade Pico de Gallo, choice of bacon or chorizo, rosemary and cilantro home fries.

“La Grande Bellezza”
Lunch Menu

Mushroom and Leak fettucine, green peas, roasted garlic, fresh local sage, served with a ricotta-tomato bruschetta.

Sesame crusted tuna, sweet soy glaze, sauteed vegetables and soba noodle salad, wasabi peas, sweet chili sauce, wakame seaweed and toasted almonds.

Quinoa and tropical fruit salad, apples, coconut flakes, marinated cherry tomatoes, avocado, sunflower seeds, chia seeds, baby lettuces, tangy feta cheese, lemon-honey vinaigrette.

Garlic and oregano marinated jumbo shrimp skewer, wild rice and lentils pilaf, mango salsa.

Garlic and rosemary marinated flank steak sandwich, romaine lettuce, caramelized onions, horseradish aioli, baked potato wedges sprinkled with sea salt.

Blackened mahi tacos, corn tortillas, mango salsa, shredded lettuce, siracha aioli, sour cream, fire roasted corn on the cob.

Garlic Naan Flatbreads, prosciutto, roasted red peppers, green olives, fresh mozzarella cheese, sauteed wild mushrooms, fresh grated parmesan Reggiano.

Chicken Caesar salad, garlic parmesan croutons, crisp romaine lettuce, creamy caesar dressing.

“La Grande Bellezza”
Dinner Menu

Mushroom and Leak fettucine, green peas, roasted garlic, fresh local sage, served with a ricotta-tomato bruschetta.

Sesame crusted tuna, sweet soy glaze, sauteed vegetables and soba noodle salad, wasabi peas, sweet chili sauce, wakame seaweed and toasted almonds.

Quinoa and tropical fruit salad, apples, coconut flakes, marinated cherry tomatoes, avocado, sunflower seeds, chia seeds, baby lettuces, tangy feta cheese, lemon-honey vinaigrette.

Garlic and oregano marinated jumbo shrimp skewer, wild rice and lentils pilaf, mango salsa.

Garlic and rosemary marinated flank steak sandwich, romaine lettuce, caramelized onions, horseradish aioli, baked potato wedges sprinkled with sea salt.

Blackened mahi tacos, corn tortillas, mango salsa, shredded lettuce, siracha aioli, sour cream, fire roasted corn on the cob.

Garlic Naan Flatbreads, prosciutto, roasted red peppers, green olives, fresh mozzarella cheese, sauteed wild mushrooms, fresh grated parmesan Reggiano

Chicken Caesar salad, garlic parmesan croutons, crisp romaine lettuce, creamy caesar dressing.

“La Grande Bellezza”
Desserts

NY style cheesecake, fresh black berries

Key Lime Pie

Berries and cream, assorted fresh berries, vanilla Chantilly cream, caramel sugar

White wine poached pears, cardamom and rose sabayon

Tres Leches cake, coconut flakes, pineapple compote

Caramelized apple tarte Tatin, cinnamon and nutmeg, served with vanilla ice cream

Chocolate cake, homemade whipped cream

Dark chocolate mousse, Chantilly cream, butter cookie

“La Grande Bellezza”
Appetizers

Caprese Salad Skewer

Prosciutto Wrapped Melon

Salted Watermelon Fruit Skewer

Cucumber Smoked Salmon Bites

Shrimp Cocktail

Crab Stuffed Mushrooms

Smoked Gouda and Grape Pick

Charcuterie Board

Cajun Guacamole Shrimp

Hawaiian Cheeseballs

Sausage Stuffed Mini Peppers

Chicken Waldorf Salad Bites

Cranberry Pistachio Cheese Log

Shrimp Taco Bites

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.