Ed Hamilton & Co.

LADY CATRON

  • Guests 7
  • Cabins 4
  • Model Cat
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

(3) queen cabins and (1) double cabin, 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.

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.

Berth measurements:
Forward staterooms
Length 76”
Width 62 1/2”

Aft staterooms
Length 79”
Width 62 1/2″

Sample Menu

Breakfast

-avocado toast with egg, sprouts, & crispy bacon

-fluffy spinach and cheese omelet, buttered toast

-chia pudding

-banana nut bread

-acai fruit smoothie bowls, topped with coconut flakes, choc chips, sliced banana, nuts

-homemade tropical seeded granola

-“Big Bowl of Energy”, oats, flax, chia topped with walnuts, berries

-roasted cilantro mac nut pesto potatoes, chipotle aioli

Lunch

-honey mustard grilled chicken sandwich/salad, sweet pickles, chips

-beer battered fish tacos with cilantro jalapeno aioli, bed of greens

-kale caser salad with grilled shrimp

-mango & coconut ceviche, jalapeno, red onion, tortilla chips, fresh lime

-Build Your Own sandwich / salad

-fried rice with extra veggies

Vegetarian Lunch

-black quinoa, roasted sweet potato, fried tofu/tempeh, garlic aioli, almonds

– lettuce wraps with ginger, cashews, mushrooms, peppers

– bean & cheese burritos, fire roasted salsa

– egg salad or “egg” salad with tofu, turmeric

– lentil burritos

– falafel, cucumber mint red onion salad, chipotle hummus, couscous/quinoa

Salads

– honey tarragon arugula salad with grapefruit, mac nuts, and local chevre

– grilled romaine Cesar salad, anchovies, parmesan cheese, black pepper, lemon juice

– roasted beets, goat cheese, mixed greens, lilikoi vinaigrette, toasted pecans

– papaya pecan coleslaw

– broccoli salad, raisins, cashews

Snacks

-tri salsa- avocado, roasted tomato, burnt pineapple

– cut, chilled fruit

-jalapeno poppers wrapped with bacon

-coco shrimp with chili lime dipping sauce

-seared ahi wonton nachos, wasabi aioli, tobiko

-edamame hummus

-spring rolls, veggie or chilled shrimp

– sashimi

Vegetarian Snacks

– fried lumpia rolls with cabbage, carrots

– roasted eggplant tostadas

– cheese plate with candied pecans, sesame whole wheat crackers, homemade fruit jam

Dinner

-Teriyaki marinated tenderloin, kabocha squash puree, lemon pepper asparagus

-juicy organic beef burger with bacon jam, provolone cheese, and homemade pickles. Served with regular and sweet potato fries

-Creamy cilantro and mac nut pesto seafood pasta, crusty bread, roasted broccoli

-Cochinita carne Taco night, Mexican rice, black beans

-Caldo de Res Sopa with toppings

– Slay N Filet Fresh Fish on the grill, lemon butter, tartar sauce

– Homemade breads- flax & chia whole wheat, cinnamon challah, caramelized onion focaccia

– crab cakes/ lobster cakes with saffron cream sauce, grilled veggies

Vegetarian Dinner

-poblano & cream cheese enchiladas

– rice noodles, snow peas, broccoli, peanuts, peanut sauce, mung beans sprouts

– beer battered avocado tacos

– stuffed bell peppers, rice, beans, mushrooms, garlic, cheese

– portabello mushroom burger, veggie kabobs

-lentil soup with carrots, potatoes

– green curry, kaffir leaf, white rice, bamboo sprouts, veggies

Super Healthy Add Ons

-milk kefir & water kefir

-sprouted mung beans

– kombucha

Dessert

-assorted homemade ice creams- sweet potato, rose apple, vegan coconut choc chip, mango sorbet

– warm bananas fosters and whip cream

– mac nut brownies

– persimmon fruit crumble

-chess pie, chocolate pie

-strawberry cake

-pineapple upside down cake, cherries

Cocktails

-Empress Tonic, muddled cucumber, grapefruit and tonic, empress gin on top

– Rising Tide, jalapeno syrup, pineapple, tequila

– Mai Tai, pineapple orange guava juice, dark & light rum, almond orgeat

-Mojitos with a lilikoi twist

– Wine spritzers!!

– pina coladas with dark rum float

– strawberry infused reposado, chilled limoncello

Kids Meals

Make your own Pizza with pepperoni, ham, pineapple

– simple Cesar salad with cheese and croutons

– shredded chicken tacos, add your own toppings

– guacamole

– rice cakes with PB, apples

– spaghetti & meatballs

– frozen banana smoothies

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
2@$18,700 3@$19,550 4@$20,400 5@$21,250 6@$22,100 7@$22.950 8@$23,800

LOCAL FARE MEAL PLAN OPTION: Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$18,850 3@$19,775 4@$20,700 5@$21,625 6@$22,550 7@$23,475 8@$24,400

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 $29,000 – full-board only. Must end by 12/26.

NEW YEARS: 7 night minimum, 2-8 guests, $34,000 – full-board only. May not start prior to 12/27.

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests
Summer 2022 Inclusive $19,000 $20,000 $21,000 $22,000 $23,000 $24,000
Winter 2022 to 2023 Inclusive $19,000 $20,000 $21,000 $22,000 $23,000 $24,000
Summer 2023 Inclusive $19,000 $20,000 $21,000 $22,000 $23,000 $24,000
Winter 2023 to 2024 Inclusive $19,000 $20,000 $21,000 $22,000 $23,000 $24,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
2@$18,700 3@$19,550 4@$20,400 5@$21,250 6@$22,100 7@$22.950 8@$23,800

LOCAL FARE MEAL PLAN OPTION: Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$18,850 3@$19,775 4@$20,700 5@$21,625 6@$22,550 7@$23,475 8@$24,400

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 $29,000 – full-board only. Must end by 12/26.

NEW YEARS: 7 night minimum, 2-8 guests, $34,000 – full-board only. May not start prior to 12/27.

 

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Lady Catron Saba 50 Crewed Catamaran Charters Crew

David and Emily met and married on the beautiful island of Kauai. There, they were flourishing, David working as a finish carpenter on luxury estates and Emily cooking as a private chef. Every afternoon when they would get off work and see the ti leaves swaying, they’d race down to Hanalei Bay to take their Nacra 20 out for a zip thru the water. Soon after saying, “ I do”, they bought a 44’ Kelly Peterson, a classic ocean going vessel. They quickly closed down shop, moved off of Hawaii, and began prepping the boat to head south to Mexico. They took off from San Diego in December 2018 and began their adventure of a lifetime. Sailing down the primitive coasts of Baja, where all you see is brown and blue to Zihuatanejo Mexico, where they passed the March 2019 shut down on a secluded island with 5 other boats. They’ve surfed the coasts, fished big game, and even seen sea monsters! Their biggest challenge was crossing by themselves to Hawaii, the longest ocean passage in the world. It was 21 days of riding a roller coaster and they were hooked! They returned by passing under the Golden Gate Bridge on a clear, cloudless morning with no other boats around. Now, they are based full time in Mexico, cruising in the winter months and developing their property in the summer. Expect to see some flavor and spice on your plate!

David grew up in a boat yard in Oceanside, CA. He moved to Hawaii when it was time for a fresh start. Hawaii is known to either accept you or throw you out, and it welcomed him with open arms. He raced on Olson 30s in beer car races and across the treacherous Kauai channel to Oahu. He worked on stunning homes with vistas of the ocean. His sense of adventure and charging attitude will keep your trip moving forward! He is always trolling lines off the back and loves to reel in dinner.

Emily moved to Hawaii from Jackson, WY, where she was running an all organic and vegan bakery. It was like a light bulb going off when she learned of private chefing..as if “AH! This is what I’m supposed to do!” After a tasting trial at the head concierge’s house, her career took off. Her inspiration comes from sourcing the most beautiful ingredients she can find. She loves going to farmers markets and meeting other people passionate about creating high vibrancy foods.

We look forward to sharing our stories and learning about yours during our charter together. Feel free to kick back and relax or get involved and learn more about sailing and fishing from us. No matter your style, we will teach you our motto…”We out here living our best life!”

Title Name Nation Born Languages
Captain David Cuevas 1986 English
Crew Emily Cuevas
Lady Catron Saba 50 Crewed Catamaran Charters Captain David Cuevas

Captain

David Cuevas
Lady Catron Saba 50 Crewed Catamaran Charters Emily Cuevas

Chef/First Mate

Emily Cuevas

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 13.5 KW
Water Maker 15 GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 50
Pax 7
Cabins 4
Year Built 2017
Cruise Speed 8 knots
Guest Smoke Sugar scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe - bring life vest

Leisure

Dinghy 11.8
Dinghy Hp 25
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 No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 26
Draft 4
Queen 3
Double Cabins 1
Pref Pickup YHG
Turn Around 48 hrs, Inquire for 24
Builder Fontaine-Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Dine In 8
Deck Shower Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines 13.5 KW genset
Inverter 2000 KW
Water Capacity 185 gallons
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit USVI FISHING ONLY AT THIS TIME
Swim Platform Scoop steps
Boarding Ladder Off scoops
Dinghy Sailing No
Fish Gear Type Trolling & Casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Organic and local produce when available. Bio-friendly cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Deep Sea Fish No
Sail Instruct Yes
Other Toys Subwing

(3) queen cabins and (1) double cabin, 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.

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.

Berth measurements:
Forward staterooms
Length 76”
Width 62 1/2”

Aft staterooms
Length 79”
Width 62 1/2″

Breakfast

-avocado toast with egg, sprouts, & crispy bacon

-fluffy spinach and cheese omelet, buttered toast

-chia pudding

-banana nut bread

-acai fruit smoothie bowls, topped with coconut flakes, choc chips, sliced banana, nuts

-homemade tropical seeded granola

-“Big Bowl of Energy”, oats, flax, chia topped with walnuts, berries

-roasted cilantro mac nut pesto potatoes, chipotle aioli

Lunch

-honey mustard grilled chicken sandwich/salad, sweet pickles, chips

-beer battered fish tacos with cilantro jalapeno aioli, bed of greens

-kale caser salad with grilled shrimp

-mango & coconut ceviche, jalapeno, red onion, tortilla chips, fresh lime

-Build Your Own sandwich / salad

-fried rice with extra veggies

Vegetarian Lunch

-black quinoa, roasted sweet potato, fried tofu/tempeh, garlic aioli, almonds

– lettuce wraps with ginger, cashews, mushrooms, peppers

– bean & cheese burritos, fire roasted salsa

– egg salad or “egg” salad with tofu, turmeric

– lentil burritos

– falafel, cucumber mint red onion salad, chipotle hummus, couscous/quinoa

Salads

– honey tarragon arugula salad with grapefruit, mac nuts, and local chevre

– grilled romaine Cesar salad, anchovies, parmesan cheese, black pepper, lemon juice

– roasted beets, goat cheese, mixed greens, lilikoi vinaigrette, toasted pecans

– papaya pecan coleslaw

– broccoli salad, raisins, cashews

Snacks

-tri salsa- avocado, roasted tomato, burnt pineapple

– cut, chilled fruit

-jalapeno poppers wrapped with bacon

-coco shrimp with chili lime dipping sauce

-seared ahi wonton nachos, wasabi aioli, tobiko

-edamame hummus

-spring rolls, veggie or chilled shrimp

– sashimi

Vegetarian Snacks

– fried lumpia rolls with cabbage, carrots

– roasted eggplant tostadas

– cheese plate with candied pecans, sesame whole wheat crackers, homemade fruit jam

Dinner

-Teriyaki marinated tenderloin, kabocha squash puree, lemon pepper asparagus

-juicy organic beef burger with bacon jam, provolone cheese, and homemade pickles. Served with regular and sweet potato fries

-Creamy cilantro and mac nut pesto seafood pasta, crusty bread, roasted broccoli

-Cochinita carne Taco night, Mexican rice, black beans

-Caldo de Res Sopa with toppings

– Slay N Filet Fresh Fish on the grill, lemon butter, tartar sauce

– Homemade breads- flax & chia whole wheat, cinnamon challah, caramelized onion focaccia

– crab cakes/ lobster cakes with saffron cream sauce, grilled veggies

Vegetarian Dinner

-poblano & cream cheese enchiladas

– rice noodles, snow peas, broccoli, peanuts, peanut sauce, mung beans sprouts

– beer battered avocado tacos

– stuffed bell peppers, rice, beans, mushrooms, garlic, cheese

– portabello mushroom burger, veggie kabobs

-lentil soup with carrots, potatoes

– green curry, kaffir leaf, white rice, bamboo sprouts, veggies

Super Healthy Add Ons

-milk kefir & water kefir

-sprouted mung beans

– kombucha

Dessert

-assorted homemade ice creams- sweet potato, rose apple, vegan coconut choc chip, mango sorbet

– warm bananas fosters and whip cream

– mac nut brownies

– persimmon fruit crumble

-chess pie, chocolate pie

-strawberry cake

-pineapple upside down cake, cherries

Cocktails

-Empress Tonic, muddled cucumber, grapefruit and tonic, empress gin on top

– Rising Tide, jalapeno syrup, pineapple, tequila

– Mai Tai, pineapple orange guava juice, dark & light rum, almond orgeat

-Mojitos with a lilikoi twist

– Wine spritzers!!

– pina coladas with dark rum float

– strawberry infused reposado, chilled limoncello

Kids Meals

Make your own Pizza with pepperoni, ham, pineapple

– simple Cesar salad with cheese and croutons

– shredded chicken tacos, add your own toppings

– guacamole

– rice cakes with PB, apples

– spaghetti & meatballs

– frozen banana smoothies

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.