Ed Hamilton & Co.

LOCATION

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft (crew) cabin are dry heads.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
Crew is flexible should clients need the aft starboard cabin.

 

Sample Menu

ALL MENU OPTIONS CAN BE SUBSTITUTED OR CHANGED ACCORDING TO DIETARY RESTRICTIONS, PREFERENCES AND ALLERGIES
DAILY COCKTAILS OFFERED
FULL SAMPLE MENUS AVAILABLE UPON REQUEST AFTER BOOKING
BREAKFAST – ALL SERVED WITH CEREAL, GRANOLA, FRESH FRUIT & YOGURT
Eggs Benedict/Florentine served on English muffins with hollandaise sauce (ham or vegetarian
option with spinach and mushrooms)
Bacon or breakfast sausage
Breakfast sandwiches served on freshly baked rolls with fried eggs, tomato, preferred cheese, bacon and homemade aioli
Fluffy buttermilk blueberry pancakes Hard boiled eggs Bacon or breakfast sausage
Fresh fruit platter
Various flavoured yogurts served with granola and mixed nuts Coffee and tea
LUNCH
Mediterranean cous-cous salad served with sun- dried tomatoes, peppers, cucumber and onions topped with fresh feta crumble and cajun chicken skewers and balsamic glaze
Slow-roasted barbecue pulled pork sandwiches served with zesty creamy coleslaw on freshly baked buns
Potato salad served on the side
Miso ginger ahi tuna poké bowls served with fresh mango and avocado on a bed of quinoa
DINNER
WINE PAIRINGS OFFERED
To Start:
Caprese salad with balsamic glaze
Eggplant and pomegranate salad in a creamy yogurt dressing
Main:
Spaghetti carbonara prepared in a white wine cream sauce with pancetta, onions and parsley
or
Vegetarian fettuccini with tomatoes and parsley
To Start:
Caramelized onion and Brie tart baked inside phyllo pastry
Main:
Mango chicken curry served on a bed of rice with homemade naan bread with garlic butter
To Start:
Beet and goat cheese salad with candied walnuts and balsamic glaze
Main:
Marinated steak grilled to perfection, paired with roasted garlic potatoes, grilled vegetables and creamy mushroom sauce
DESSERT
Rum fudge pie topped with fresh mint and vanilla ice cream
Mini cheesecakes with caramel sauce and pistachios
Key lime pie with graham cracker crust and whipped cream

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5 for Nassau ports, 6 for other locations
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.</font color>

*****BAHAMIAN TAXES: ADD 4%
*****RELOCATION FEES: Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Nassau – No relocation fee
Staniel Cay – $700 one-way – $1,500 round-trip
Georgetown – $700 one-way – $1,500 round-trip
Marsh Harbor – $700 one-way – $1,500 round-trip

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$24,700 3/$25,050 4/$25,400 5/$25,750 6/$26,100 7/$26,450 8/$26,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$24,850 3/$25,275 4/$25,700 5/$26,125 6/$26,550 7/$26,975 8/$27,400

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 – charter must end on 12/27/21 or earlier
NEW YEARS: 1-8 guests @ $36,000 – charter may not start prior to 12/27/21

 

Additional Rate Information

Summer Area: Bahamas

Winter Area: Bahamas

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 2022 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2022 to 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5 for Nassau ports, 6 for other locations
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.</font color>

*****BAHAMIAN TAXES: ADD 4%
*****RELOCATION FEES: Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Nassau – No relocation fee
Staniel Cay – $700 one-way – $1,500 round-trip
Georgetown – $700 one-way – $1,500 round-trip
Marsh Harbor – $700 one-way – $1,500 round-trip

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$24,700 3/$25,050 4/$25,400 5/$25,750 6/$26,100 7/$26,450 8/$26,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$24,850 3/$25,275 4/$25,700 5/$26,125 6/$26,550 7/$26,975 8/$27,400

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $35,000 – charter must end on 12/27/21 or earlier
NEW YEARS: 1-8 guests @ $36,000 – charter may not start prior to 12/27/21

 

Location Details

Summer Area: Bahamas

Winter Area: Bahamas

CAPTAIN: Nik Dorward

Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital’s most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.

Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.

Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.

CHEF: Nina Fischer

Born and raised in England where she was not particularly close to the sea, Nina has however always had a love for being on the water. She took a learning to sail course in 2019, and has since embraced as many opportunities to venture out to sea as possible.

With a working background in property management, security, financial services and hospitality, Nina changed course in 2021 and decided to pursue a career on the open seas! After securing a deckhand position initially, Nina spent the summer around the South of France, as well as Corsica, and during that time she was given the opportunity to split the role of deckhand, stew and chef.

She discovered that position offered a lot variety, which she greatly enjoyed. With her wealth of hospitality experience, at events such as the British and Abu Dhabi Grand Prix, as well as many other prestigious events in the British Sporting Calendar, her passion for hosting has now been combined with her love of being on the water.

Nina enjoys producing dishes that guests will savor both for their visual appeal, as well as for their flavor. Prior to joining Location, she will enhance her culinary skills with some additional courses to ensure that guests are delighted throughout their time onboard!

Title Name Nation Born Languages
Captain Nik Dorward British 1992 English, conversational German
Crew Nina Fischer British

Captain

Nic Dorward

Chef/1st mate

Nina Fisher

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 54
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 8 Knots
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 12 Ft
Dinghy Hp 40 HP
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
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 29
Draft 4.85
Queen 4
Pref Pickup Nassau, Bahamas
Other Pickup Staniel Cay, Exumas
Turn Around 48 Hours
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2x80HP Yanmar diesels21.5Kw Onan Generator
Inverter No
Voltages 120V
Water Capacity 264 Gal
Dinghy Pax 6
Kids Skis No
Swim Platform Scoop steps
Boarding Ladder S/S ladder of scoop steps
Dinghy Sailing No
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reef safe/eco-friendly sunscreens, toiletries and cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Other Toys 10 ft. floating dock
Underwater lights
Subwing
Floats / Noodles

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft (crew) cabin are dry heads.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
Crew is flexible should clients need the aft starboard cabin.

 

ALL MENU OPTIONS CAN BE SUBSTITUTED OR CHANGED ACCORDING TO DIETARY RESTRICTIONS, PREFERENCES AND ALLERGIES
DAILY COCKTAILS OFFERED
FULL SAMPLE MENUS AVAILABLE UPON REQUEST AFTER BOOKING
BREAKFAST – ALL SERVED WITH CEREAL, GRANOLA, FRESH FRUIT & YOGURT
Eggs Benedict/Florentine served on English muffins with hollandaise sauce (ham or vegetarian
option with spinach and mushrooms)
Bacon or breakfast sausage
Breakfast sandwiches served on freshly baked rolls with fried eggs, tomato, preferred cheese, bacon and homemade aioli
Fluffy buttermilk blueberry pancakes Hard boiled eggs Bacon or breakfast sausage
Fresh fruit platter
Various flavoured yogurts served with granola and mixed nuts Coffee and tea
LUNCH
Mediterranean cous-cous salad served with sun- dried tomatoes, peppers, cucumber and onions topped with fresh feta crumble and cajun chicken skewers and balsamic glaze
Slow-roasted barbecue pulled pork sandwiches served with zesty creamy coleslaw on freshly baked buns
Potato salad served on the side
Miso ginger ahi tuna poké bowls served with fresh mango and avocado on a bed of quinoa
DINNER
WINE PAIRINGS OFFERED
To Start:
Caprese salad with balsamic glaze
Eggplant and pomegranate salad in a creamy yogurt dressing
Main:
Spaghetti carbonara prepared in a white wine cream sauce with pancetta, onions and parsley
or
Vegetarian fettuccini with tomatoes and parsley
To Start:
Caramelized onion and Brie tart baked inside phyllo pastry
Main:
Mango chicken curry served on a bed of rice with homemade naan bread with garlic butter
To Start:
Beet and goat cheese salad with candied walnuts and balsamic glaze
Main:
Marinated steak grilled to perfection, paired with roasted garlic potatoes, grilled vegetables and creamy mushroom sauce
DESSERT
Rum fudge pie topped with fresh mint and vanilla ice cream
Mini cheesecakes with caramel sauce and pistachios
Key lime pie with graham cracker crust and whipped cream

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.