Ed Hamilton & Co.

LADY J

  • Guests 12
  • Cabins 5
  • Model Power
  • Year Built 1997

Rates Per Week

Crew Profiles

Specifications

Accommodations

ON DECK MASTER STATEROOM: Forward. Upon entering, there is an office to starboard and a small drinks refrigerator. The master stateroom is full beam with walk-around king size bed, sofa, and vanity. There are two separate entrances to the en-suite his-and-hers bathroom with twin sinks. His with stall shower, hers with Jacuzzi tub. Private head. Entertainment system featuring 27� flat screen TV/DVD/CD with individual satellite receiver, and iPod docking station. Large windows create abundant natural light in the Master Stateroom if desired.

BELOW DECKS GUEST STATEROOMS:
AFT TO PORT: Situated mid-ships. Walk-around queen-sized bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20� flat screen TV/DVD/CD.

AFT TO STARBOARD: Situated midships: Walk-around queen-size bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20� flat screen TV/DVD/CD.

FORWARD TO PORT: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20� flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.

FORWARD TO STARBOARD: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20� flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.

All staterooms include individual satellite receivers, individual climate control, port holes allowing natural light, robes, slippers, hairdryers, reading lights, night lights, iPod docking stations, and luxurious bath products.

AFT DECK: Covered al fresco dining area for 6-10 guests utilizing the expandable aft deck dining table. 4 chaise lounges with cocktail tables aft. Centerline stairwell to the swim platform.

MAIN SALON: L-shaped sofa with coffee table and 2 club chairs. Entertainment center with 50� retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.

FORMAL DINING for 10 guests in comfort.

SKYLOUNGE on BRIDGE DECK: Sofa with coffee table, plus a game table. Bar area. Entertainment center with 50� retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.

BRIDGE DECK AFT: Magnificent oversized deck with generous seating for al fresco dining. Optional umbrellas provide ample shade.

SUN DECK: Oversized sun pads, full wet bar, Jacuzzi, and two chaise lounges.

*Trundle berths measure: 26” W x 70” L – suitable for young children.

Sample Menu

Day 1

Breakfast
Eggs Benedict or Florentine,
Cinnamon apple muffins,
Eggs to order available every day

Lunch Buffet
Herb-seared salmon,
Grilled Airline chicken breast,
Glazed Butternut Squash & quinoa salad with toasted pine nuts and confit apricots,
Chickpea & roasted red pepper salad with lemon yoghurt dressing,
Marinated beetroot and arugula salad with feta and aged balsamic vinaigrette,
Lemon lavender Crème Brulée.

Dinner
1st Course
Avocado and smoked salmon terrine with crispy sweet potato, red pepper coulis, parsley coulis
2nd Course
Sous vide New Zealand lamb chop on truffle risotto, seared porcini mushrooms, parmesan tuile
3rd Course
French meringue “Pavlova” with fresh fruits, mango coulis, raspberry sauce

Day 2

Breakfast
Continental Style

Lunch Plated
Grilled swordfish, mango black bean salsa, broiled sweet potato, avocado, tahini dressing

Dinner
1st Course
Scallop and zucchini carpaccio, watercress puree, baby greens and shaved truffle
2nd Course
Reverse seared filet mignon, sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis
3rd Course
Grand Marnier Soufflé

Day 3

Breakfast
Mediterranean vegetable frittata,
Lemon blueberry muffins

Lunch Plated
Vegetable Minestrone,
Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne vinaigrette,
Blueberry Claffoutis

Dinner
1st Course
Warm spinach salad, sauteed apples and raisins, caramelized shallots, sherry dressing
2nd Course
Prosciutto stuffed chicken breast on Spanish romesco, grilled asparagus
3rd Course
Chocolate molten cake

Day 4

Breakfast
Sausage, egg and cheese burritos,
Whole grain bran muffins

Lunch Buffet
Marinated Angus beef skewers,
Grilled chicken Souvlaki,
Crispy chickpea falafel,
Hummus,
Greek Salad,
Heirloom tomato, cucumber and mint salad,
Iced ginger/pineapple Granita

Dinner
1st Course
Savory pork sui mai (steam dumplings)
2nd Course
Szechuan marinated Maple Farms duck breast, seasoned rice cake, kimchi, and green tea/pear jus
3rd Course
Lemon meringue tartlette

Day 5

Breakfast
Continental

Lunch
Niçoise salad with grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette
Tiramisu verrines

Dinner
1st Course
Carrot ginger soup with herbed sourdough croutons, roasted chili oil
2nd Course
Parmesan crusted halibut on Julienne vegetables and saffron cream sauce
3rd Course
Raspberry white chocolate swirl cheesecake

Day 6

Breakfast
Spinach and wild mushroom quiche,
Banana nut muffins

Lunch Buffet
Southwestern beef, chicken, or vegetable fajitas
Shaved cabbage slaw, smoked paprika dressing
Tossed green salad with sweet corn, black beans, red onions, tomatoes and cucumber
Deconstructed Key Lime pie

Dinner
1st Course
Stone crab claws, romaine chiffonade, honey mustard sauce
2nd Course
Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted broccolini
3rd Course
Crème Caramel

Day 7

Breakfast
Continental

Lunch
Roasted sea bass, marinated zucchini salad, feta, and caramelized almonds,
Vanilla cake parfaits with fresh fruits and whipped cream

Dinner: A taste of Japan
Sesame crusted bluefin tuna tataki,
Crispy pork belly on shaved fennel, fizzy orange,
Baby bok choy salad with Shiro miso dressing,
Crab Rangoon with sweet and sour sauce,
Teriyaki chicken stir fry on udon noodles,
Assorted sushi rolls,
Strawberry and chocolate mousse entrêmet

3-Day Vegan Menu

Breakfast
Chia Seed Pudding,
Date & Almond Energy Balls,
Tofu, Tomato, & Scallion Scramble,
Carrot, Ginger, Apple & Turmeric Juice,
Vegan Banana Pancakes,
Tofu Southwest Breakfast Bowl

Lunch
Quinoa Sweet Potato’s Salads,
Arugula & Beetroot Salad,
Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange Vinaigrette,
Linguine w/ Truffle Pesto & Porcini Mushrooms,
Northeastern Sea Vegetable Chowder,
White Bean Bisque w/ Radish Relish & Crispy Shallots

Dinner
Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach & Swiss Chard,
Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato Puree,
Lentil Stew w/ warm Moroccan flatbread,
Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice Cake
Tempeh, Leek & Mushroom Sui Mai Dumpling

Desserts
Pineapple Granite,
Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,
Black Bean Brownie w/avocado Mousse,
Vegan Strawberry Cheesecake w/Raw Date Crust,
Vegan Lemon Tartlette w/ White Chocolate Tuile,
Macerated Berries w/Almond Milk Crème Anglaise

Additional Rate Information

Additional Rate Information

Summer Area: Bahamas

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Caribbean Winter 2020/2021
Bahamas Summer 2021
Caribbean Winter 2021/2022

Location Details

Summer Area: Bahamas

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Caribbean Winter 2020/2021
Bahamas Summer 2021
Caribbean Winter 2021/2022

CAPTAIN
JARRYD VERMAAK
Captain Jarryd was born in South Africa. He grew up in Durban spending his days on the beaches with his friends. Jarryd studied Marketing and advertising after school while working for a successful restaurant/cocktail bar opening new franchises around South Africa. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. Since entering the wonderful world of luxury yachting, he has crossed the Atlantic 5 times and cruised many different waters including the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and growing knowledge, along with strong communication and entrepreneurship skills allowed him to work his way up to Captain of very busy private and Charter programs. Jarryd first joined LADY J in 2015. His longevity and charter experience have allowed him to hone his skills to provide a five-star yacht program and experience to guests every time. He is very team and guest focused. He has a lively bubbly personality and gets on with all guests, always sharing a joke or two, making for a memorable charter experience that guests won’t ever forget.
In his free time, Jarryd enjoys diving, water sports, traveling, and reading.

FIRST OFFICER / DIVE MASTER
GUILHERME FROHLICH
Born in Brazil, Gui decided to explore the world at the age of 21, spending 4 years in London and 10 months cycling around Europe, later finishing his Environmental Engineering degree. After a few years of office work, Gui felt the yearning to travel once again and the yachting industry fit him perfectly. With over 10 years of yachting experience, Gui has cruised the Mediterranean, Caribbean, South Atlantic and North Sea. He has been a Dive Instructor since 2005 and is proud and happy to lead all dive operations onboard motoryacht Lady J. Gui is experienced in deep, drift, and night diving. He speaks Portuguese, Spanish, English, Italian and “un peu” French. When not organizing Lady J’s dive gear to perfection, Gui can be found dreaming of the sailing boat he would like to own to circumnavigate the world.

CHIEF ENGINEER
SIMON HOSANG
Simon was born and raised on the beautiful island of Jamaica, on the north coast, surrounded by rivers and ocean, which instilled in him a passion for swimming and water activities. Simon found his love for engineering through racing cars at a young age and was persuaded to pursue a career in marine engineering by his older brother—a chief engineer on merchant vessels. After completing his studies, he worked with his brother on oil tankers until he was encouraged by a friend to try the private yacht sector. Simon has worked onboard well-known yachts such as Perseverance 2, Elysian, Tutto le Marrane, and Sovereign. He has crossed the Atlantic and Pacific Oceans, and has cruised the Caribbean and Mediterranean Seas. In his spare time Simon enjoys playing football, water sports, pool, tennis and table tennis.

MASTER CHEF
ANTHONY HORNER
Anthony grew up on the Mississippi river in Driftless region of South West Wisconsin. He attended the University of Wisconsin, Stevens Point, where he obtained his bachelor’s degree in philosophy. During his time in University, he studied abroad in France where he volunteered on an organic farm. One thing led to another and next thing he was training in Gastronomy in France in an intensive culinary program focused on Gastronomic French Cuisine and Pastry, followed by an even more intensive internship. Anthony then travelled through Central America and Thailand. While he was traveling in Thailand he acquired his Thai cuisine certification. After a few years of travel he returned to the United States, and worked in a Spanish Tapas-Style Restaurant in Miami, which ultimately introduced him to find a culinary career in the wonderful world of luxury private yacht charters. While not whipping up culinary delights in the Lady J galley, Anthony enjoys training for Olympic distance triathlons, swimming, cycling, reading fantasy fiction and playing trombone and bass guitar. While Anthony considers himself a Jack of all trades in the galley, his strength lies in Mediterranean, Thai and Central American Cuisine. With his well-rounded culinary expertise, Anthony intends to wow guests with his international flavors.

CHIEF STEWARDESS
SARAH BURTON
Sarah grew up on the water in Michigan on Lake St. Claire. Having gone through her yacht clubs’ junior sailing program she developed a love and passion for the water. The need for warm weather and sailing year-round, she found herself on the west coast where she finished college and eventually ended up in Newport Beach, CA surrounded by sailors and yachties alike. She continued to sail while working in the medical field but always knew that working on boats was her ultimate career goal. Sarah has been a key member of the Lady J team for a year now and has worked her way up from 2nd stew to Chief Stew. Her passion to serve others, eye for detail, and laid-back attitude makes for wonderful combination for our guests while on Lady J.

BOSUN
DIMITRY NUSSBERG
Dimitry was born and raised in southern Connecticut, the eldest child of Russian immigrants. An avid athlete growing up, he spent most summers sailing competitively along the U.S. Atlantic seaboard. Following his high school graduation, Dimitry enlisted in the U.S. Marine Corps Infantry and successfully completed 2 combat tours in Iraq and the Persian Gulf. After military service, he studied at UConn and worked in manufacturing before relocating to South Florida where he entered the yachting industry in Spring 2015. Dimitry has worked on yachts from 60–74m, and has been fortunate to cruise the Mediterranean, eastern Canada, Central America, Alaska, South Pacific, and SE Asia. He enjoys all facets of boating life and the thrilling aspects of yacht charters. He looks forward to lending his seasoned experience and passion for world-class service as part of the Lady J crew.

SECOND STEWARDESS
HEATHER LEEK
Heather grew up on Vancouver Island, Canada in the small town of Shawnigan Lake. Her love of snowboarding led her to Whistler, BC where she worked as a snowboard instructor for five years. Heather went back to school for fashion design which landed her a job as production manager for a menswear company in Bali, Indonesia. Three years later she felt it was time to see the world. Heather joined a yacht in Malta and instantly feel in love with her new career on the ocean. Heather has done three major crossings and visited 34 countries thus far. She is looking forward to providing Lady J’s guests with the high level of service and attention that she’s become an expert at during her years of yachting.

THIRD STEWARDESS
ABIGAIL (ABBY) HAKE
Abby grew up in Columbia, Missouri. Her family enjoyed summers at the Lake of the Ozarks where she became comfortable on boats and in the water. She attended Oklahoma State University where she earned a Bachelors degree in Elementary Education. She worked for a year at Walt Disney Worlds Magic Kingdom in Fantasyland through their College Program after she graduated. After her time there she moved to Surrey, England to be an au pair to four boys. She spent many days off exploring wonderful London and traveling to 17 new countries. With her growing experience in hospitality and care for others, she knew that she was ready for the next adventure as a yacht stewardess. Her gentle and welcoming demeanor makes for a perfect combination for guests while on board Lady J.
Hobbies: Being outside: snow skiing or hiking in Colorado, swimming, biking, walking my dog, star gazing. Reading, embroidery, quality time with loved ones, exploring new places and meeting new people

DECKHAND
MOSES JARDINE
Moses grew up in Durban, South Africa, where he went to school in the mountains of Howick and spent his days between farms and beaches. After primary school, Moses moved to Cape Town where he lived for a year while working in the high-end hospitality industry, this experience led him to take the leap into the world of yachting where he has quickly gained vast amounts of boating knowledge. His interests include working out, sports, surfing, and fishing. His happy and outgoing personality are a great asset to the Lady J team. Moses enjoys every aspect of the yachting life and looks forward to advancing his career during his time on Lady J.

Title Name Nation Born Languages
Captain Jarryd Vermaak South African 0 English
Crew Sarah Burton American

CAPTAIN

JARRYD VERMAAK

FIRST OFFICER / DIVE MASTER

GUILHERME FROHLICH

CHIEF ENGINEER

SIMON HOSANG

MASTER CHEF

ANTHONY HORNER

CHIEF STEWARDESS

SARAH BURTON

BOSUN

DIMITRY NUSSBERG

SECOND STEWARDESS

HEATHER LEEK

THIRD STEWARDESS

ABIGAIL (Abby) HAKE

DECKHAND

MOSES JARDINE

Accomodation

Electric Heads 7

Ammenities

Ac Full
Hair Dryer Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 142
Pax 12
Cabins 5
Refit 2017
Year Built 1997
Cruise Speed 12

Leisure

Dinghy 32' Interpid tender
Dinghy Hp 2x300hp
Adult W Skis Yes
Wave Run 2
Knee Board Yes
Gear Snorkel Yes
Wake Board Yes
1 Man Kayak 4
Games Beach Yes
Fishing Gear Yes
Other Toys 32� Intrepid towed Tender 2x300 Yamaha
14' 2012 Aquascan Jet Tender 160hp
2 x 3-person wave runners
2 x Inflatable Stand Up Paddle Boards
2 x kayaks plus 2 x inflatable kayaks (for children)
Water ski�s (slalom, adults and children)
Snorkel gear for 12 (adults and children)
Wakeboards, kneeboards, towable toys (Rave, Banana boat, 2x3-person, 2x1-person, trampoline)
Full array of Fishing Equipment
Exercise Equipment: Free weights, yoga mats and instruction DVD�s, resistance bands, pull-up bar.
SCUBA � the yacht is equipped with 6 full dive sets and commercial grade dive compressor for certified divers only.
Sun Deck Jacuzzi with oversized sun pads
Wii and XBOX 360, huge assortment of games
Board Games
Audio-Visual Library
BBQ beach gear with gazebo

ON DECK MASTER STATEROOM: Forward. Upon entering, there is an office to starboard and a small drinks refrigerator. The master stateroom is full beam with walk-around king size bed, sofa, and vanity. There are two separate entrances to the en-suite his-and-hers bathroom with twin sinks. His with stall shower, hers with Jacuzzi tub. Private head. Entertainment system featuring 27� flat screen TV/DVD/CD with individual satellite receiver, and iPod docking station. Large windows create abundant natural light in the Master Stateroom if desired.

BELOW DECKS GUEST STATEROOMS:
AFT TO PORT: Situated mid-ships. Walk-around queen-sized bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20� flat screen TV/DVD/CD.

AFT TO STARBOARD: Situated midships: Walk-around queen-size bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20� flat screen TV/DVD/CD.

FORWARD TO PORT: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20� flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.

FORWARD TO STARBOARD: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20� flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.

All staterooms include individual satellite receivers, individual climate control, port holes allowing natural light, robes, slippers, hairdryers, reading lights, night lights, iPod docking stations, and luxurious bath products.

AFT DECK: Covered al fresco dining area for 6-10 guests utilizing the expandable aft deck dining table. 4 chaise lounges with cocktail tables aft. Centerline stairwell to the swim platform.

MAIN SALON: L-shaped sofa with coffee table and 2 club chairs. Entertainment center with 50� retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.

FORMAL DINING for 10 guests in comfort.

SKYLOUNGE on BRIDGE DECK: Sofa with coffee table, plus a game table. Bar area. Entertainment center with 50� retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.

BRIDGE DECK AFT: Magnificent oversized deck with generous seating for al fresco dining. Optional umbrellas provide ample shade.

SUN DECK: Oversized sun pads, full wet bar, Jacuzzi, and two chaise lounges.

*Trundle berths measure: 26” W x 70” L – suitable for young children.

Day 1

Breakfast
Eggs Benedict or Florentine,
Cinnamon apple muffins,
Eggs to order available every day

Lunch Buffet
Herb-seared salmon,
Grilled Airline chicken breast,
Glazed Butternut Squash & quinoa salad with toasted pine nuts and confit apricots,
Chickpea & roasted red pepper salad with lemon yoghurt dressing,
Marinated beetroot and arugula salad with feta and aged balsamic vinaigrette,
Lemon lavender Crème Brulée.

Dinner
1st Course
Avocado and smoked salmon terrine with crispy sweet potato, red pepper coulis, parsley coulis
2nd Course
Sous vide New Zealand lamb chop on truffle risotto, seared porcini mushrooms, parmesan tuile
3rd Course
French meringue “Pavlova” with fresh fruits, mango coulis, raspberry sauce

Day 2

Breakfast
Continental Style

Lunch Plated
Grilled swordfish, mango black bean salsa, broiled sweet potato, avocado, tahini dressing

Dinner
1st Course
Scallop and zucchini carpaccio, watercress puree, baby greens and shaved truffle
2nd Course
Reverse seared filet mignon, sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis
3rd Course
Grand Marnier Soufflé

Day 3

Breakfast
Mediterranean vegetable frittata,
Lemon blueberry muffins

Lunch Plated
Vegetable Minestrone,
Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne vinaigrette,
Blueberry Claffoutis

Dinner
1st Course
Warm spinach salad, sauteed apples and raisins, caramelized shallots, sherry dressing
2nd Course
Prosciutto stuffed chicken breast on Spanish romesco, grilled asparagus
3rd Course
Chocolate molten cake

Day 4

Breakfast
Sausage, egg and cheese burritos,
Whole grain bran muffins

Lunch Buffet
Marinated Angus beef skewers,
Grilled chicken Souvlaki,
Crispy chickpea falafel,
Hummus,
Greek Salad,
Heirloom tomato, cucumber and mint salad,
Iced ginger/pineapple Granita

Dinner
1st Course
Savory pork sui mai (steam dumplings)
2nd Course
Szechuan marinated Maple Farms duck breast, seasoned rice cake, kimchi, and green tea/pear jus
3rd Course
Lemon meringue tartlette

Day 5

Breakfast
Continental

Lunch
Niçoise salad with grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette
Tiramisu verrines

Dinner
1st Course
Carrot ginger soup with herbed sourdough croutons, roasted chili oil
2nd Course
Parmesan crusted halibut on Julienne vegetables and saffron cream sauce
3rd Course
Raspberry white chocolate swirl cheesecake

Day 6

Breakfast
Spinach and wild mushroom quiche,
Banana nut muffins

Lunch Buffet
Southwestern beef, chicken, or vegetable fajitas
Shaved cabbage slaw, smoked paprika dressing
Tossed green salad with sweet corn, black beans, red onions, tomatoes and cucumber
Deconstructed Key Lime pie

Dinner
1st Course
Stone crab claws, romaine chiffonade, honey mustard sauce
2nd Course
Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted broccolini
3rd Course
Crème Caramel

Day 7

Breakfast
Continental

Lunch
Roasted sea bass, marinated zucchini salad, feta, and caramelized almonds,
Vanilla cake parfaits with fresh fruits and whipped cream

Dinner: A taste of Japan
Sesame crusted bluefin tuna tataki,
Crispy pork belly on shaved fennel, fizzy orange,
Baby bok choy salad with Shiro miso dressing,
Crab Rangoon with sweet and sour sauce,
Teriyaki chicken stir fry on udon noodles,
Assorted sushi rolls,
Strawberry and chocolate mousse entrêmet

3-Day Vegan Menu

Breakfast
Chia Seed Pudding,
Date & Almond Energy Balls,
Tofu, Tomato, & Scallion Scramble,
Carrot, Ginger, Apple & Turmeric Juice,
Vegan Banana Pancakes,
Tofu Southwest Breakfast Bowl

Lunch
Quinoa Sweet Potato’s Salads,
Arugula & Beetroot Salad,
Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange Vinaigrette,
Linguine w/ Truffle Pesto & Porcini Mushrooms,
Northeastern Sea Vegetable Chowder,
White Bean Bisque w/ Radish Relish & Crispy Shallots

Dinner
Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach & Swiss Chard,
Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato Puree,
Lentil Stew w/ warm Moroccan flatbread,
Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice Cake
Tempeh, Leek & Mushroom Sui Mai Dumpling

Desserts
Pineapple Granite,
Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,
Black Bean Brownie w/avocado Mousse,
Vegan Strawberry Cheesecake w/Raw Date Crust,
Vegan Lemon Tartlette w/ White Chocolate Tuile,
Macerated Berries w/Almond Milk Crème Anglaise

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.