Ed Hamilton & Co.

LENA

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 Queen Beds – 160 x 200cm

Jacuzzi on Flybridge
Sunpads on Flybridge

Sample Menu

Darcey’s Delights

Breakfast
Smoked Salmon Eggs Benedict
Shakshuka with breakfast potatoes
Breakfast Stacks with bacon, sausage, hash browns, pico de gallo, and avocado
Jalapeño Cheddar Waffles with candied bacon
Spanish Omelet
Bananas Foster Rum French Toast
Caribbean Avocado Toast with poached lobster and sriracha lime aioli

Lunch
Slow Roasted Carnitas Tacos with mango salsa and spiced black beans
Truffle Arugula Pesto Pasta with crispy guanciale and toasted garlic sourdough bread crumbs
Grilled Snapper over Mediterranean Salad with garlic focaccia
Seared Sesame Ahi Tuna Poke Bowls
Steak Sandwiches with garlic herb aioli and homemade truffle potato chips
Moules Frites with Garlic aioli and crusty bread

Dinner
Kale Caesar Salad
Filet Mignon served with crispy rosemary potatoes and garlic green beans with a chimichurri
Chocolate Lava Cake

Citrus Fennel Salad
Local Coconut Crusted Mahi Mahi with Mango Curry Sauce and Cilantro Lime Rice
Coconut Lemon Tartlets

Papaya Salad with ginger dressing
Mandarin Duck Breast with raspberry pure and citrus beetroot couscous salad
Vanilla Pavlova with raspberry coulis

Tomato Salad with Herb Caper Vinaigrette
Spiced Lamb Loin with charred apricots and lemon ricotta
Crème Brûlée

Roasted Corn and Cajun Shrimp Brioche Crostini
Sautéed Crab Cakes over local greens and drizzled with pepper remoulade
Key Lime Pie

Zucchini&Summer Squash Carpaccio with lemon herb dressing
Braised Short Ribs over a parsnip puree with a red wine reduction
Black Tea Infused Cheesecake

Seared Scallops with lemon basil dressing
Caribbean Lobster Risotto
Coconut Panna Cotta with Passionfruit

Hors d’ouvres
Shrimp CocktailThai Beef Lettuce Wraps
Seasonal Charcuterie Board with local meats, cheeses, and fruit
Crab, Spinach, and Artichoke Philo CupsTuna Tartar with wasabi soy sauce and crispy wontons
Homemade Roasted Red Pepper Hummus with vegetables and naan
Marinated Flank Steak Bruschetta

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: 7 night minimum
CHRISTMAS: 1-6 guests @ $47,000, charter must end on 12/26 or earlier
NEW YEARS: 1-6 guests @ $47,000, charter may not start prior to 12/27

Additional Rate Information

Summer Area: 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
Winter 2023 to 2024 Inclusive $35,000 $36,000 $37,000 $38,000 $39,000
Summer 2024 Inclusive $35,000 $36,000 $37,000 $38,000 $39,000

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: 7 night minimum
CHRISTMAS: 1-6 guests @ $47,000, charter must end on 12/26 or earlier
NEW YEARS: 1-6 guests @ $47,000, charter may not start prior to 12/27

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

London born, Raph grew up dinghy sailing from a tender age in UK waters but it wasn’t until
2012 that his career in sailing was truly launched. He partook in the Oyster round the world rally
that took him from Mallorca, Spain all the way to Thailand, via the gems of the Pacific Ocean. It
was this trip that caused him to fall in love with all things Ocean and he promptly obtained his
RYA Yachtmaster. During this time, he also acquired his bachelor’s degree at the University of
Leeds but the pull of getting paid to do something he loved was too strong and he returned to a
life on the Ocean. To date he has completed 4 Atlantic Crossings, 1 Pacific crossing and over
100 charters, so as well as being a fun, friendly and easy-going addition to your group, know
you’ll be in extremely safe and experienced hands too.

Darcy is a passionate, hard-working chef that grew up in Annapolis, Maryland. Her passion
for cooking originated while standing alongside her grandmother in the kitchen, preparing
dishes for the family and guests from all around. Always valuing fresh local ingredients,
Darcy takes pride in knowing where her food originates. She studied environmental
economics at the University of Maryland, where she learned the importance and
implications of sustainable agriculture. Darcy’s appreciation for fresh local ingredients
transpires through her cooking, showcasing how passion meets the plate.

After graduating,Darcy knew that she needed to experience more of what the world had to offer. She
embarked on a journey of traveling, discovering, and exploring other cultures. Darcy’s love
for good food and conversation led her to Europe in 2021, where she began working as a
private chef on sailing yachts in Croatia. Since then, Darcy has worked across the globe,
including Italy, Greece, and the Virgin Islands. She loves traveling to learn more about local
flavors of cultures worldwide and hopes to share a little taste of the world with you

Title Name Nation Born Languages
Captain Raphael Marshall British / Swiss 1993
Crew Darcey Drewyer American

Captain

Raphael Marshall-Naef

Chef/Mate

Darcey Drewyer

Accomodation

Electric Heads 3

Amenities

Ac Full
Hair Dryer Yes
Generator 11KW
Water Maker Yes
Ice Maker Yes

Electronics

Ipod Yes

General

Length 50 ft
Pax 6
Cabins 3
Refit 2023
Year Built 2021
Cruise Speed 7 KTS
Guest Smoke Non Smoking Yacht
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 16ft
Dinghy Hp 60
Stand Up Paddle 2
Wind Surf 2
Gear Snorkel Yes
Tube Yes
Wake Board 2
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Power Cat N
size Feet 50.00 Ft
Beam 30 Ft
Draft 5.8 Ft
Queen 3
Jacuzzi Yes
Pref Pickup BVI
Other Pickup BVI
Turn Around 48 hours
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Hammock Yes
Bimini Yes
Special Diets Inq
Kosher Yes
B B Q Yes
Gay Charters Inq
Nude Charters Yes
Engines 80hp Yanmar Diesel, 20kw Generator
Inverter 10,000
Voltages 110 & 220
Water Capacity 211 Gallons
Sea Bob No
Sea Scooter No
Fish Permit TBA
Fish Gear Type Trolling & Casting
Num Fish Rods 4
Under Water Cam Yes
Under Water Video Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night Yes
Ac Sur Charge no
Other Toys E Foil
Surf board

3 Queen Beds – 160 x 200cm

Jacuzzi on Flybridge
Sunpads on Flybridge

Darcey’s Delights

Breakfast
Smoked Salmon Eggs Benedict
Shakshuka with breakfast potatoes
Breakfast Stacks with bacon, sausage, hash browns, pico de gallo, and avocado
Jalapeño Cheddar Waffles with candied bacon
Spanish Omelet
Bananas Foster Rum French Toast
Caribbean Avocado Toast with poached lobster and sriracha lime aioli

Lunch
Slow Roasted Carnitas Tacos with mango salsa and spiced black beans
Truffle Arugula Pesto Pasta with crispy guanciale and toasted garlic sourdough bread crumbs
Grilled Snapper over Mediterranean Salad with garlic focaccia
Seared Sesame Ahi Tuna Poke Bowls
Steak Sandwiches with garlic herb aioli and homemade truffle potato chips
Moules Frites with Garlic aioli and crusty bread

Dinner
Kale Caesar Salad
Filet Mignon served with crispy rosemary potatoes and garlic green beans with a chimichurri
Chocolate Lava Cake

Citrus Fennel Salad
Local Coconut Crusted Mahi Mahi with Mango Curry Sauce and Cilantro Lime Rice
Coconut Lemon Tartlets

Papaya Salad with ginger dressing
Mandarin Duck Breast with raspberry pure and citrus beetroot couscous salad
Vanilla Pavlova with raspberry coulis

Tomato Salad with Herb Caper Vinaigrette
Spiced Lamb Loin with charred apricots and lemon ricotta
Crème Brûlée

Roasted Corn and Cajun Shrimp Brioche Crostini
Sautéed Crab Cakes over local greens and drizzled with pepper remoulade
Key Lime Pie

Zucchini&Summer Squash Carpaccio with lemon herb dressing
Braised Short Ribs over a parsnip puree with a red wine reduction
Black Tea Infused Cheesecake

Seared Scallops with lemon basil dressing
Caribbean Lobster Risotto
Coconut Panna Cotta with Passionfruit

Hors d’ouvres
Shrimp CocktailThai Beef Lettuce Wraps
Seasonal Charcuterie Board with local meats, cheeses, and fruit
Crab, Spinach, and Artichoke Philo CupsTuna Tartar with wasabi soy sauce and crispy wontons
Homemade Roasted Red Pepper Hummus with vegetables and naan
Marinated Flank Steak Bruschetta

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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.