- Guests 8
- Cabins 4
- Model Cat
- Year Built 2022
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2022 to 2023||Inclusive||$31,000||$31,500||$32,000||$32,500||$33,000||$33,500||$34,000|
|Winter 2023 to 2024||Inclusive||$33,000||$33,500||$34,000||$34,500||$35,000||$35,500||$36,000|
Additional Rate Information
Liquid Zen’s BVI permits have been pre-approved
*6 Night Minimum*
5 Cabin Version:
3 Queen Staterooms and bunk stateroom available for guests.
Christmas Flat Rate $35,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $40,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
Please Inquire for 2023 Holiday Rates
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
We are a Captain/Chef duo from the US who are coming off our fourth season working as a team in both the Mediterranean and the Virgin Islands. We met in the summer 2019 in Croatia and then moved to the Virgin Islands for the 2019-2022 seasons. Here is a little bit about each of us!
Captain Michael Wilson
-RYA Yachtmaster Coastal (BOSS Sailing, Hamble, UK Apr ‘19)
-Quarterdeck Academy (Split, HR May ‘19)
-AEC 1 & 2 (Bluewater Yachting, Palma Oct’19, MPT, FL Oct’20)
-STCW (Maritime Safety Academy, FL Oct’19)
-USCG 100T Masters License
-Dive Instructor (Coconut Tree Divers, Roatan Oct’21; DM at Blue Magic Scuba, Cozumel Oct’20)
Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. He graduated from TCU with a Masters of Accounting and Bachelors in Finance and worked in Oil & Gas in Houston. After working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He fell in love with sailing while in the BVIs and Southern Caribbean and then completed his RYA Yachtmaster in the UK in 2018. He started off his sailing career in the Mediterranean and now calls the Caribbean home. He also loves the underwater world and got his Divemaster in Cozumel and then his Instructor License in Roatan. When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find!
Chef Casey Strickland
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-Ashburton Culinary Academy Yacht Chef Certificate
Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, all-inclusive golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the “norm” and caught the travel bug – bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures and all things food!
She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and focuses on cooking fresh and healthy dishes incorporating local delicacies with the freshest produce. She has been a yacht chef and hostess in the Mediterranean and Caribbean . Last year she attended Ashburton Culinary School Yacht Chef Program in England to hone her skills!
While onboard with Michael and Casey, guests will be encouraged to visit the “must see’s” but also to get off the grid and experience the beauty and nature that the Virgins Islands have to offer. They are excited to continue providing unforgettable experiences around these beautiful islands. They also love helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera.
Crew fully vaccinated
Navigator Mask & Semi Dry Snorkel
Tank Rails & Racks
Dive FlagsScuba Pro BCD Level
Scuba Pro MK2/R095 Regulators
Scuba Pro R095 Octos
Scuba Pro 2 gauge consoles
Additional dives $50 per dive per person.
Online course required before charter commences.
DSD Course $150 - Dive Instructor Required
Open water Referral $350 - Dive Instructor Required
5 Cabin Version:
3 Queen Staterooms and bunk available for guests.
Crew takes port forward queen stateroom
Chef Casey’s Sample Menu
served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries
Eggs Benedict with Canadian bacon, poached eggs and creamy hollandaise sauce on an English muffin Huevos
Rancheros with homemade refried black beans, fresh Pico de Gallo, avocado, feta, fried egg
Brioche French Toast with fresh berries and maple syrup served with bacon
Blueberry Pancakes topped with banana and coconut flakes served with sausage patties
Basic B: Eggs your way, bacon or sausage, roasted potatoes, toast
Avocado Toast served with poached egg and burst mini heirloom tomatoes
Artichoke, Leek and Bacon Quiche with greens
Lighter selections of cereal, Greek yogurt parfaits, smoothies, overnight oats, and toast are also available.
Banana Nutella Braid
Homemade Strawberry Pop Tarts
Banana Chocolate Chip or Blueberry Muffins Cinnamon Rolls
served with chilled water, soda, beer or wine of your choice
Seared Tuna Linguini, homemade pesto, green olives
Char Sui Pulled Pork Bao Buns with a watermelon, mint, pomegranate salad
Chicken Caesar Salad with homemade herb croutons, soft-boiled egg, bacon, parmesan cheese
Crab Cakes with a homemade remoulade and passionfruit slaw
Spicy Salmon Sushi Stacks served with edamame and wonton crisps
Shrimp Fried Rice Pineapple Boats
Carne Asada Tacos with cilantro lime garlic crema served with chips and guacamole
served with cocktail of the day
Thai Vegetarian Spring Rolls with sweet chili dipping sauce
Crab & Avocado Filo Baskets
Fresh Caught Ceviche: tuna or wahoo cured in citrus, coconut milk, cilantro
Crispy Salted Tostones with a green goddess dipping sauce
Charcuterie: a spread of cured meats and artisanal cheeses with accompaniments
Mezze Board: platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts
served with chilled water, soda, beer or wine of your choice
Chermoula Baked Red Snapper with Tabbouleh and Aubergine Caviar
Squid Ink Seafood Pasta, fricassee of cockles, mussels and prawns
Best End of Lamb, dauphinoise Potato, roast vegetables, rosemary garlic oil, madeira jus
Pistachio Crusted Seared Scallops, butternut squash puree, brussels sprouts, pomegranate
Sous Vide Beef Filet with cauliflower puree, roasted fennel, asparagus, garlic and thyme butter
Blackened Mahi Mahi with mango curry, red pepper, mango and cucumber salsa, and coconut rice
Chipotle and Malbec Braised Beef Short Ribs, potato mash, green beans, cilantro
Crab Boil with sausage, corn, shrimp served with roasted broccoli and Creole potato salad
Luxury Chocolate Tart with black peppercorn ice cream
Key Lime Pie with fresh whipped cream
Honey Panna Cotta with tropical fruit salad
Caribbean Rum Cake
White Chocolate & Cardamon Tart, dark chocolate sorbet, white chocolate snow
Passionfruit and Mango Eaton Mess
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.