Ed Hamilton & Co.

C’EST LA VIE

  • Guests 8
  • Cabins 4
  • Model Powered Catamaran
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

Crew will take port midship cabin
Rates are for 3 queen cabins
By inquiry only for 6 pax and under, guests have access to the 4th cabin for an additional fee of $3000. This applies to all charters including Holidays. Please inquire before proposing to clients

Sample Menu

SAMPLE MENU

page1image8267328

BREAKFAST

page1image8268864

Accompanied with fresh fruit platter, cereals, toast, smoothies, or yoghurts – Daily dependent

– Smashed avocado Eggs Benedict with bacon roses

– Coconut & chia pots with homemade blueberry jam and granola

– Oven baked spinach & feta cheese omelettes with grilled pork sausages

– Apple & Cinnamon French toast with crispy bacon

– Continental breakfast with banana & walnut muffins & eggs made to order

– Traditional tomato & onion shakshuka with homemade challah bread

– Cheesy scrambled egg & bacon filled croissants with tomato chutney

LUNCH

– Seared Tuna or Teriyaki salmon poke bowl with pickled ginger & orange honey soy dressing

– Homemade burgers with fresh bun, bacon jam and broccoli cranberry salad & house cut fries

– Cajun citrus shrimp tacos with fresh mango salsa & guacamole

– Sesame steak & cashew nut Asian fusion noodle salad

– Island style chicken salad wrap with sweet potato wedges

– Panko crusted cod with Caesar salad side & rosemary beer bread

– Pulled pork pitas with zesty bean salad and a jalapeño popper

APPETIZERS

– Charcuterie & Cheese Platter

– Brie Cheese & Caramelized Onion Phyllo Tarts

– Crab cakes with homemade tartare sauce

– Cucumber, Avocado & Smoked Salmon Rolls

– Caprese skewers with pesto

– Prosciutto, melon balls & mozzarella skewers with balsamic glaze

– Stuffed Mushrooms

DINNER

– Filet mignon with sweet potato mash, parmesan green beans with a Yorkshire pudding (popover)

and homemade peppercorn sauce

– Parmesan & herb crusted rack of lamb, wild rice & mushroom bake, roasted butternut squash and

creamed spinach

– Garlic butter lobster, sautéed brandy carrots and potato stack with bacon bits

– Crumb topped mahi mahi, parmesan & leek risotto with seasonal greens and a creamy lemon caper

white wine sauce

– Tender BBQ baby back pork ribs, crunchy coleslaw & stuffed jacket potato

– Homemade meatballs with vodka tomato penne pasta. Garlic bread and sundried tomato & apple

side salad

– Creamy chicken korma curry with coconut rice, crunchy cauliflower & homemade naan bread

DESSERT

– Amarula Tiramisu

– Banoffee pie pots

– Creme brûlée with white chocolate raspberry bark

– Vanilla panna cotta with almond praline & fresh mango

– Passion fruit cheesecake

– Chocolate fudge pie & Vanilla bean ice cream

– Lemon posset with fresh seasonal berries

Additional Rate Information

*7 Night Minimum* Inquire for short charters.

HOLIDAYS:
2022
Christmas Flat Rate $70,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $70,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, 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
Summer 2022 Inclusive $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $64,000
Winter 2022 to 2023 Inclusive $57,000 $58,000 $61,000 $62,000 $63,000 $64,000 $64,000
Summer 2023 Inclusive $57,000 $58,000 $61,000 $62,000 $63,000 $64,000 $64,000

Additional Rate Information

*7 Night Minimum* Inquire for short charters.

HOLIDAYS:
2022
Christmas Flat Rate $70,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $70,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

Location Details

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

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

Lagoon 67 C'est La Vie crew

ROBERT ‘ROBBIE’ SARGENT
Originally from Zimbabwe, Robbie was brought up on a farm with a love for the outdoors, sport and a keen sense for adventure. His hobbies also include golf and darts but his favorite from a young age was and always has been fishing, whether it’s fresh water or deep sea. After school, he moved to South Africa to play professional rugby, but it was not long before he decided on it being an unlikely permanent career choice. He turned towards scuba diving instead, despite the cold waters of Cape Town and worked his way up to becoming an instructor. After a few years of this, Robbie grew keen to search for warmer water to dive in and accepted a job in Raja Ampat, Indonesia. The travel bug set in, Captain’s ticket in hand and many nautical miles later, there is nothing that Robbie loves more than finding new places to have fun in, both above and under the water.

MARITIME QUALIFICATIONS
• IYT Master of Yachts (200t) Unlimited
• IYT Master of Yachts (200t) Limited
(Practical & Theory)
• ENG 1 Medical (Valid 2022)
• STCW 95 – Complete Basic Training
• RYA Tender Operator
• RYA Powerboat Level II
• RYA Powerboat Advanced
• RYA Personal Watercraft
• RYA Shore based Day Skipper for Sail Power Craft
• RYA Radar Course
• RYA Diesel Engine Course
• RYA VHF Radio
• SYSA Deckhand Course

DIVING QUALIFICATIONS
• PADI Speciality Instructor
• EFR First Aid Instructor
• Bauer Compressor Operator
• ScubaPro Level1 Equipment Service Technician
• Aqualung Level 2 Equipment Service Technician

SOFIA ‘SOFIE’ RIBEIRO
Born and raised in the landlocked country of Zimbabwe, Sofia’s love for water originated whilst growing up as a national swimmer and waterpolo player. Working throughout studying within restaurants and catering, it gave her an opportunity to build up experience in hospitality, develop professionalism within the service industry but most of all appreciate different cuisines. After graduating from University of Cape Town, South Africa with a Social Science degree, Sofia realized she wasn’t motivated towards a formal office setting and sought after a career in which she could combine her love of travel with learning new skills. Discovering the world of yachting she has since worked in the Mediterranean, Australia, Indonesia, Florida and the Caribbean. Being able to explore new places and gain a passion for cooking along the way has been a dream realized.

Robbie and Sofie met in Singapore, soon found common ground of similar roots and have been working together within the industry since then for the last 5 years. Their combined passion for food, travel and most of all the ocean has brought them together to love what they do. They have been lucky enough to get to know some extraordinary, remote locations around the world but also appreciate being able to share time with family and friends in their home country, Zimbabwe.

As a team, they love being able to entertain, share stories and meet new people to learn theirs. Robbie and Sofie are keen on keeping charters light-hearted while making it a priority to go above and beyond so that their guests always have an adventure to remember.

OQUALIFICATIONS
• ENG1 (Valid 2022)
• IYT Master of Yachts (200t) Unlimited
• IYT Master of Yachts (200t) Limited
(Theory & Practical)
• STCW & PDSD
• International Driver’s Licence (Valid 2021)
• PADI Open Water Diver
• Food Safety & Hygiene Level II
• RYA Powerboat Level II
• RYA Personal Watercraft
• Beginner’s Course in Floristry
• Basic Cocktail Masterclass
• Bachelor of Social Science

DEAN COMBERBACH

Completing the trio, Dean too is from Zimbabwe and as most ‘Zimbos’ he has a passion for the outdoors. He thoroughly enjoyed sports throughout school which afforded him a position at the University of Pretoria, South Africa for his tertiary education studying Sport Science. He soon got the bug for traveling and particularly wanted to pursue his passion of sport fishing. He then joined a travelling sport fishing boat in 2013 and hasn’t stopped moving since. Dean got his Captain’s License shortly after that and started driving boats in remote areas. He has had the pleasure to fish competitively and recreationally in all oceans with some of the best crews in the world and gained a huge appreciation for the ocean and all things Maritime. Most of all, Dean is dedicated to providing the best service and experience that can be had on the water, to learn from others and to impart the knowledge that he has gained.

Maritime Qualifications
• IYT Master of Yachts (200t) Limited (Practical and Theory)
• ENG1 (2022)
• STCW 95 – Complete basic training
• SAMSA Cat A Offshore Captains License
• RYA VHF license
• RYA Diesel Engine Course
• STCW A-V1 Advanced Ship captains medical Care course
• Proficiency in designated security duties
• Paid Open Water Diver

Title Name Nation Born Languages
Captain Robert Sargeant South African/Zimbabwean 1993 English
Crew Sofia Ribero British, Portuguese, Zimbabwean
Lagoon 67 C'est La Vie Captain Robert Sargeant

Captain

Robbie Sergeant
Lagoon 67 C'est La Vie Chef Sofie Ribero

Chef

Sofie Ribiero
Lagoon 67 C'est La Vie Crew Dean Comberbach

Crew

Dean Comberbach

Accomodation

Electric Heads 3

Ammenities

Ac Full

General

Length 67
Pax 8
Cabins 4
Year Built 2022
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 15ft
Gear Snorkel Yes
Tube Yes
Wake Board 1
2 Man Kayak 2
Float Mats 1
Fishing Gear No
Dive Info Dive Compressor on board
Cptn is a dive instructor
Dive Costs Cost per dive per person: $75
Open Water Certification Dives. $400
Discover Scuba Diving: $175

Other Specs

size Feet 67.00 Ft
Beam 32 Ft
Draft 4 Ft
Queen 4
Pref Pickup YHG
Other Pickup Inquire
Turn Around 48hr
Builder Lagoon
Vcr Dvd Yes
Special Diets Yes
Kosher Yes
Gay Charters Yes
Nude Charters Yes
Sea Bob Yes
Sea Scooter No
Scuba Onboard Onboard
Full Course $400.00
License Info Instructor
Compressor Onboard
Showers 4
Tp In Heads Yes
Ac Night Yes

Crew will take port midship cabin
Rates are for 3 queen cabins
By inquiry only for 6 pax and under, guests have access to the 4th cabin for an additional fee of $3000. This applies to all charters including Holidays. Please inquire before proposing to clients

SAMPLE MENU

page1image8267328

BREAKFAST

page1image8268864

Accompanied with fresh fruit platter, cereals, toast, smoothies, or yoghurts – Daily dependent

– Smashed avocado Eggs Benedict with bacon roses

– Coconut & chia pots with homemade blueberry jam and granola

– Oven baked spinach & feta cheese omelettes with grilled pork sausages

– Apple & Cinnamon French toast with crispy bacon

– Continental breakfast with banana & walnut muffins & eggs made to order

– Traditional tomato & onion shakshuka with homemade challah bread

– Cheesy scrambled egg & bacon filled croissants with tomato chutney

LUNCH

– Seared Tuna or Teriyaki salmon poke bowl with pickled ginger & orange honey soy dressing

– Homemade burgers with fresh bun, bacon jam and broccoli cranberry salad & house cut fries

– Cajun citrus shrimp tacos with fresh mango salsa & guacamole

– Sesame steak & cashew nut Asian fusion noodle salad

– Island style chicken salad wrap with sweet potato wedges

– Panko crusted cod with Caesar salad side & rosemary beer bread

– Pulled pork pitas with zesty bean salad and a jalapeño popper

APPETIZERS

– Charcuterie & Cheese Platter

– Brie Cheese & Caramelized Onion Phyllo Tarts

– Crab cakes with homemade tartare sauce

– Cucumber, Avocado & Smoked Salmon Rolls

– Caprese skewers with pesto

– Prosciutto, melon balls & mozzarella skewers with balsamic glaze

– Stuffed Mushrooms

DINNER

– Filet mignon with sweet potato mash, parmesan green beans with a Yorkshire pudding (popover)

and homemade peppercorn sauce

– Parmesan & herb crusted rack of lamb, wild rice & mushroom bake, roasted butternut squash and

creamed spinach

– Garlic butter lobster, sautéed brandy carrots and potato stack with bacon bits

– Crumb topped mahi mahi, parmesan & leek risotto with seasonal greens and a creamy lemon caper

white wine sauce

– Tender BBQ baby back pork ribs, crunchy coleslaw & stuffed jacket potato

– Homemade meatballs with vodka tomato penne pasta. Garlic bread and sundried tomato & apple

side salad

– Creamy chicken korma curry with coconut rice, crunchy cauliflower & homemade naan bread

DESSERT

– Amarula Tiramisu

– Banoffee pie pots

– Creme brûlée with white chocolate raspberry bark

– Vanilla panna cotta with almond praline & fresh mango

– Passion fruit cheesecake

– Chocolate fudge pie & Vanilla bean ice cream

– Lemon posset with fresh seasonal berries

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.