Ed Hamilton & Co. Yacht Charter Agents

LIQUID ZEN

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 Cabin Version:
3 Queen en suite Staterooms and 1 twin bunk cabin available for guests.
Crew takes port forward queen stateroom
*Crew are willing to move into the bunk cabin for a fee
of $1,000

Sample Menu

Chef Sara’s Sample Menu

Breakfast

Eggs Benedict with poached eggs, smoked salmon, hollandaise sauce over English muffins

Avocado Toast with sauteed mushrooms, tomatoes, fried egg with parmesan cheese 

Homemade pancakes with blueberry compote and whipped cream

Shakshuka with crispy bread

Breakfast sandwiches with assorted fruit

Chia seed pudding with assorted fruit and toast

Sausage biscuits and gravy with fried egg

Lunch

Soba noodle salad, grilled chicken with soy ginger dressing

Steak salad with creamy poppy seed dressing

Bang bang shrimp tacos with homemade tortillas

Cheeseburgers with homemade buns and kettle cooked salt and vinegar chips

Homemade pepporini pizza

Lime and cayenne chicken skewers with corn relish and crispy polenta

Fancy grilled cheese with pasta salad

Dinner

Proscuitto wrapped chicken breast stuffed with goat cheese served with romesco sauce and fondont potatoes

Homemade fettucini with seared salmon and lemon caper butter sauce

Filet Mignon with sweet potato pomme pure, bacon wrapped grean beans with chimichurri sauce

Seared swordfish with apple and fennel salad with marinated tomatoes

Seared jumbo shrimp with creamy polenta feta and basil pesto

Seared scallops with celeriac pure, sauteed kale with caper crumbs

Corriander encrusted Ahi Tuna carrot and cucumber slaw with wasabi vinaigrette

Dessert

Olive oil cake with homemade caramel sauce and macerated strawberries

Creme Brulee

Flourless chocolate cake with chocolate espresso ganache

Lemon and blueberry verbena tartlettes

Churro popovers with caramel and chocolate sauce

Blueberry basque cheesecake

Honey and greek yogurt panna cotta with tropical fruit salad

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 norm for good service is 15%-20% of the charter fee.

Christmas Flat Rate $35,000. 7 night minimum.
New Years Flat Rate $40,000. 7 night minimum.

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

SLEEP ABOARD:
$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.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

Additional Rate Information

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

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2024 to 2025 Inclusive $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
Summer 2025 Inclusive $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
Winter 2025 to 2026 Inclusive $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000

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 norm for good service is 15%-20% of the charter fee.

Christmas Flat Rate $35,000. 7 night minimum.
New Years Flat Rate $40,000. 7 night minimum.

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

SLEEP ABOARD:
$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.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

Location Details

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

Michael was born in Northwestern Pennsylvania by Lake Erie. Being around lakes and fresh water rivers fishing and boating was a big part of growing up. After attending university at Edinboro PA and getting an accounting degree his career plans took a turn when he took an interest in Maritime in San Francisco in 2015. The rest is history and his love of the ocean, care and safety of vessels, and providing the best experience to guests and friends around him to the top standards has become his main goal. Michael worked as an engineer on larger yachts before adventuring into a captain role aboard catamarans. He has ran Floatation Therapy a 450 lagoon for 3 seasons prior, always providing the best guests experience and maintaining the vessel to the highest standards.

Sara was born in Texas and lived her younger years in San Antonio. At 13 years old her parents decided to move onto their 41’morgan out island sailboat. She lived onboard Invincible until she was 18. During those 5 years onboard, she traveled through the eastern and western Caribbean learning Spanish, surfing, sailing, and living a life on the ocean. Growing up on the ocean inspired her to pursue a career in maritime. She loves entertaining and sharing her knowledge of the water to ensure the most spectacular time for her guests and friends alike. Being the chef onboard it will be her pleasure for her to provide you the absolute best entrees and hors d’oeuvres. Sara with her sense of adventure, love for the water, and culinary skills she will ensure you to have the best experience on any vessel. Sara has taken her cooking to the next level in the past 3 years, attending culinary courses, and always coming up with the next best dish in her menu.

Michael and Sara first met on a 160’ sailing yacht in New York City working as crew.Michael was the engineer and Sara was the deckhand/crew chef. They hit it off instantly developing a relationship both professionally and romantically. The couple worked for 2 years together sailing and exploring New York, Newport in the summer, the Caribbean, and Bermuda in the winter. Michael and Sara took their skills to the sailing catamaran Floatation Therapy where they spent 3 seasons, providing the best experience for all their charter guests. They are thrilled to bring their experience and hospitality to Liquid Zen.

Captain Michael Plotner

Qualifications

USCG 100ton Masters
Padi Dive Instructor
AEC 1
AEC 2
STCW 95

Chef Sara Hogan

Qualifications

USCG 100ton Masters
Ashburton Culinary School
RYA Day Skipper License
PADI Open water
STCW 95

Crew fully vaccinated

Title Name Nation Born Languages
Captain Michael Plotner US 1990
Crew Sara Hogan US

Captain

Michael Plotner

Chef

Sara Hogan

Amenities

Ac Full
Hair Dryer Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 52 ft
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13'
Dinghy Hp 40hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
Float Mats Yes
Games Beach Yes
Dive Info Scuba Pro Go Fins
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
Soft Weights
Wrist Compasses
Tank Boots
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Online course required before charter commences.

DSD Course $200
Open water Referral $400

Other Specs

size Feet 52.00 Ft
Draft 5
Queen 4
Twin Cabins 1
Pref Pickup West End, Tortola
Other Pickup Inquire
Turn Around 48hr preferred
Builder Lagoon
Vcr Dvd No
Salon Stereo Yes
Num Dvd Cloud
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines YANMAR 80HPONAN 21.5KW
Inverter Inverter System
Water Capacity unlimited
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit USVI and BVI
Swim Platform Yes
Boarding Ladder aft scoop
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Water Purifier on Board, with water being produced by the vessel.
Scuba Onboard Onboard
License Info Instructor
Compressor Onboard
Num Dive Tanks 12
Num B C S 8
Num Regs 8
Num Weights 8
Num Divers 8
Num Dives 6
Num Dive Lights 2
Other Entertain Complementary USVI and BVI map to track your charter
Communicate Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
Ac Night Yes
Ac Sur Charge no
Other Toys Bocce ball set
Floating Dock 10'x10'
Noodles
Sub- wing
Kanjam
Ladder Golf
TV/Movie Projector
Soundboks Bluetooth Speaker

5 Cabin Version:
3 Queen en suite Staterooms and 1 twin bunk cabin available for guests.
Crew takes port forward queen stateroom
*Crew are willing to move into the bunk cabin for a fee
of $1,000

Chef Sara’s Sample Menu

Breakfast

Eggs Benedict with poached eggs, smoked salmon, hollandaise sauce over English muffins

Avocado Toast with sauteed mushrooms, tomatoes, fried egg with parmesan cheese 

Homemade pancakes with blueberry compote and whipped cream

Shakshuka with crispy bread

Breakfast sandwiches with assorted fruit

Chia seed pudding with assorted fruit and toast

Sausage biscuits and gravy with fried egg

Lunch

Soba noodle salad, grilled chicken with soy ginger dressing

Steak salad with creamy poppy seed dressing

Bang bang shrimp tacos with homemade tortillas

Cheeseburgers with homemade buns and kettle cooked salt and vinegar chips

Homemade pepporini pizza

Lime and cayenne chicken skewers with corn relish and crispy polenta

Fancy grilled cheese with pasta salad

Dinner

Proscuitto wrapped chicken breast stuffed with goat cheese served with romesco sauce and fondont potatoes

Homemade fettucini with seared salmon and lemon caper butter sauce

Filet Mignon with sweet potato pomme pure, bacon wrapped grean beans with chimichurri sauce

Seared swordfish with apple and fennel salad with marinated tomatoes

Seared jumbo shrimp with creamy polenta feta and basil pesto

Seared scallops with celeriac pure, sauteed kale with caper crumbs

Corriander encrusted Ahi Tuna carrot and cucumber slaw with wasabi vinaigrette

Dessert

Olive oil cake with homemade caramel sauce and macerated strawberries

Creme Brulee

Flourless chocolate cake with chocolate espresso ganache

Lemon and blueberry verbena tartlettes

Churro popovers with caramel and chocolate sauce

Blueberry basque cheesecake

Honey and greek yogurt panna cotta with tropical fruit salad

Request Info

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.