- Guests 6
- Cabins 3
- Model Cat
- Year Built 2015
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2022 to 2023||Inclusive||$15,000||$15,500||$16,000||$16,500||$17,000|
|Winter 2023 to 2024||Inclusive||$15,000||$15,500||$16,000||$16,500||$17,000|
Additional Rate Information
MINIMUM NIGHTS: 6, divide weekly rate by 7 nights X 6 nights.
$1,200 SLEEP ABOARD: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. EXCLUDES: Christmas and New Year’s weeks.
HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$14,700 3/$15,050 4/$15,400 5/$15,750 6/$16,100
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$14,850 3/$15,275 4/15,700 5/$16,125 6/$16,550
CHRISTMAS: 1-6 guests @ $19,000 with 7 night minimum
NEW YEARS: 1-6 guests @ $21,000 with 7 night minimum
New Year’s must start no earlier than 12/27
Christmas must end no later than 12/26
Summer Area: Caribbean Virgin Islands (US)
Winter Area: Caribbean Virgin Islands (US)
As an experienced boat captain and waterman, having completed over 250 successful charters in the USVI, I strive to make sure that all of my guests leave with an experience of a lifetime and a smile on their faces. When I’m not sailing I enjoy yoga, scuba diving, wake surfing, and meeting new people. Going outside and feeling the rush of adrenaline is something I could never give up, I’ll always find ways to keep my heart pumping! I grew up on the water, but my first time sailing was in the BVI during my teenage years. Discovering a new, more natural form of transportation, I left the islands mesmerized. I was left starving for adventure until I was able to leave my hometown in Maryland and booked an ASA catamaran sailing course based out of St. Thomas. Falling in love all over again, I then began to work as a sailing yacht technician on 44′-70′ yachts to learn as much as I could. Months later I purchased my very own 40’ sailboat, made a name for myself in the local community, and started living my dream. With my USCG Master Near Coastal captain’s license, I then began chartering a 45’ catamaran for a local dive shop. Now with years of experience and knowledge I’m excited to spread my love for adventure and the islands to all guests I welcome aboard!
Hailing from the Chesapeake Bay in Southern Maryland, Stacy has always been drawn to living by the water. Having spent time living in the bustling cities of Valparaiso, Chile, Washington, DC and Oakland, CA, she was looking for a slower pace of life. Originally planning to only spend her teacher summer in the USVI, she quickly fell in love with the natural wonders on land and in the water and decided to make this her new home. While she misses the food scenes in such culturally diverse cities and dramatic coastlines of the West Coast, she has settled into her relaxing Caribbean lifestyle here on the west end of St. Thomas
With 15 years of hospitality experience in both fine dining and fast paced casual environments, Stacy wanted to test her skills out on the water and got her STCW license last fall. As part of her STCW and teacher training, Stacy is CPR, First Aid and Basic Firefighting certified. She holds a B.A in Spanish/Latin American Studies as well as a Masters in Education, and is fluent in Spanish. For the past several months, she has enjoyed leading snorkel tours for cruise ship guests from all over the world, learning the ins and outs of sailing catamarans and mixing up tropical rum punches.
In her spare time, you can find Stacy hiking to off-the-beaten path beaches with her two dogs, reading, dreaming about her next travel destination, volunteering at the local Humane Society, hosting game nights and dancing Bachata in the kitchen while she is testing out new recipes. While dining on board Let’s Play Too, expect to see food inspired by Stacy’s extensive travels throughout Latin America and Asia, as well as home-made, slow cooked food she grew up with cooking alongside her mom and grandmother. Both Captain Kyle and Chef Stacy share a passion for our natural world and strive to be “green” and eco-friendly on our charter trips by eliminating single-use plastics onboard, participating in local recycling programs and buying locally sourced products whenever possible. And as the wise Anthony Bourdain once said, “If I’m an advocate for anything, it’s to move, as far as you can, as much as you can, across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody.” Hope to see you in the beautiful USVI!
|Captain||Kyle Foster||US||0||English, Spanish|
– Fwd Berths (4ft 7in x 6ft 7in) (1.40m x 2m) ***
– Aft Berths (4ft 11in x 6ft 7in) (1.50m x 2m)
**Fwd double bunks convertible to two single berths in each cabin.
All four cabins have vanity, sink, wet shower and an electric head, LED reading lamps.
Forward cockpit lounge area with opening door for great ventilation.
Salon with settee seating and table.
Cockpit has dining table and lounge area.
Breakfast: Avocado Toast, Eggs, Locally Sourced Fruits
Lunch: Tiradito and Ceviche Clásico made with Locally Caught Fish
Dinner: Peruvian Style Beef Tenderloin Stir Fry, Cilantro Rice Dessert: Locally Sourced Passion Fruit Tart
Cocktail: Pisco Sour
Breakfast: Chilaquiles Rojos, Locally Sourced Mangos with Tajín & Lime
Lunch: Pozole Verde
Dinner: Adobo Chicken Tacos with Feta & Corn Salsa on Homemade Tortillas, Slow Cooked Black Beans, Charred Vegetables with Queso Fresco
Dessert: Chocolate & Dark Rum Ganache Cake
Cocktail: Housemade Micheladas
Breakfast: Eggs, Bacon/Sausage, Cheesy Grits, Johnny Cakes, Locally Sourced Fruits
Lunch: Summer Pasta with Ricotta, Zucchini & Locally Sourced Basil
Dinner: Caribbean-spiced Fish Wrapped in Banana Leaves with Coconut and Cilantro Sauce, Mango Slaw
Dessert: Lemon Olive-Oil Ice Cream
Breakfast: Lemon Ricotta Pancakes
Lunch: Salad with Grilled Shrimp and Grains
Dinner: Sauteed Chicken with Fresh Corn, Shallots & Cream, Pan Seared Brussel Sprouts with Bacon & Balsamic Glaze
Dessert: Apple Crisp with Vanilla Ice Cream
Cocktail: Rum Punch
Breakfast: Breakfast Tacos with Plant-Based Chorizo, Locally Sourced Fruits
Lunch: Locally Caught Fried Fish Sandwich with Slaw
Dinner: Roasted Chicken with Spicy Cilantro Sauce, Grilled Vegetables
Dessert: Dark Chocolate & Strawberry Mousse Cake
Cocktail: Fresh Squeezed Margaritas
Breakfast: Brioche French Toast with Blueberry Compote
Lunch: Turkey Pitas with Cucumber, Chickpeas & Tahini
Dinner: Locally Caught Grilled Fish with Citrus, Cayenne & Cumin, Arugula Salad
Dessert: Coconut and Locally Sourced Lemongrass Tapioca with Caramelized Citrus
Cocktail: Fresh Watermelon & Mezcal Cocktail
Breakfast: Locally Sourced Fruit Parfait with Overnight Steel-Cut Oats
Lunch: Locally Caught Fish Tacos with Tomato & Avocado Salad
Dinner: Mapo Ragú
Dessert: Locally Sourced Mango Sticky Rice
Cocktail: Locally Sourced Thai Basil & Cucumber Cocktail
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.