Ed Hamilton & Co.

LOOMA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

Looma is accommodating up to 8 guests in 4 ensuite cabins:
1 Master cabin equiped with King size bed 2,00 x 1,80
3 double cabins equiped with Queen size bed 2,00 x 1,60

Ceiling height of the foreward cabins is 2,10
Ceiling height of the aftboard cabin is 1,98

All cabins are equipped with private control of air conditioning, HI-FI set radio – Bluetooth – HDMI cable, hair dryers

The Master cabin is also offering a TV / Bluetooth – HDMI cable and a safe

Sample Menu

SAMPLE MENU by Sam AMAR

DAY 1

BREAKFAST (Continental)

Freshly baked croissants and pain au chocolat

Assorted gourmet cheeses and cold cuts

Seasonal fruit platter

Greek yogurt with honey and granola

Freshly squeezed orange juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Lobster bisque with crème fraiche

Main: Grilled seabass with asparagus and hollandaise sauce

Side: Truffle mashed potatoes

Dessert: Raspberry sorbet with fresh mint

DINNER

Starter: Seared scallops with pea purée and pancetta

Main: Beef tenderloin with wild mushroom risotto and red wine reduction

Side: Roasted root vegetables

Dessert: Chocolate fondant with vanilla bean ice cream

DAY 2

BREAKFAST (Continental)

Artisanal bread selection with butter and preserves

Smoked salmon with capers, red onion, and lemon

Avocado toast with poached eggs

Fresh fruit smoothies

Freshly squeezed grapefruit juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Tuna tartare with avocado and lime

Main: Mediterranean prawn salad with quinoa and lemon vinaigrette

Side: Garlic and herb focaccia

Dessert: Lemon tart with meringue

DINNER

Starter: Foie gras with fig jam and brioche

Main: Rack of lamb with rosemary and thyme jus

Side: Dauphinoise potatoes

Dessert: Crumble with a hint of lavender

DAY 3

BREAKFAST (Continental)

Danish pastries and muffins

Selection of cured meats and cheeses

Sliced tropical fruits

Bircher muesli

Freshly squeezed apple juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Caprese salad with heirloom tomatoes and burrata

Main: Grilled swordfish with citrus salsa

Side: Saffron rice

Dessert: Tiramisu

DINNER

Starter: Duck confit with orange glaze

Main: Lobster tail with drawn butter and garlic lemon sauce

Side: Grilled asparagus with parmesan

Dessert: Panna cotta with mixed berry compote

DAY 4

BREAKFAST (Continental)

Bagels with cream cheese and lox

Freshly baked scones with clotted cream and jam

Fruit salad

Chia seed pudding

Freshly squeezed carrot and ginger juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Caesar salad with anchovies and parmesan

Main: Chicken Milanese with arugula and cherry tomato salad

Side: Polenta fries

Dessert: Mango sorbet

DINNER

Starter: Burrata with prosciutto and balsamic reduction

Main: Filet mignon with béarnaise sauce

Side: Grilled zucchini and squash

Dessert: Apple tarte tatin with vanilla ice cream

DAY 5

BREAKFAST (Continental)

French toast with maple syrup and berries

Charcuterie board with assorted meats and cheeses

Mixed berries with mint

Almond croissants

Freshly squeezed mixed berry juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Shrimp cocktail with spicy aioli

Main: Nicoise salad with seared tuna

Side: Crusty French baguette

Dessert: Pavlova with passion fruit and kiwi

DINNER

Starter: Oysters on the half shell with mignonette sauce

Main: Duck breast with cherry reduction

Side: Creamy polenta

Dessert: Chocolate mousse with raspberries

DAY 6

BREAKFAST (Continental)

Quiche Lorraine

Selection of gourmet cheeses

Assorted berries and grapes

Toasted brioche with honey and butter

Freshly squeezed pomegranate juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Heirloom tomato and basil bruschetta

Main: Grilled shrimp skewers with lemon herb butter

Side: Couscous salad with roasted vegetables

Dessert: Profiteroles with chocolate sauce

DINNER

Starter: Beef carpaccio with arugula and truffle oil

Main: Seared sea bass with caper butter sauce

Side: Ratatouille

Dessert: Cheesecake with berry coulis

DAY 7

BREAKFAST (Continental)

Eggs Benedict with hollandaise sauce

Assorted pastries and muffins

Fruit kabobs with yogurt dip

Smoked trout with dill and lemon

Freshly squeezed watermelon juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Gazpacho with fresh basil

Main: Grilled chicken Caesar wrap

Side: Sweet potato fries

Dessert: Strawberry shortcake

DINNER

Starter: Crab cakes with remoulade

Main: Chateaubriand with béarnaise sauce

Side: Gratin dauphinois

Dessert: Mille-feuille with vanilla pastry cream

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 10%-15% of the charter fee.

SUMMER WEEKLY RATES – MYBA TERMS + 30% APA + 13% VAT / 2-8 guests

JULY – AUGUST: €40 000
JUNE – SEPTEMBER: €37 000
MAY – OCTOBER: €34 000

One week minimum required – 5 days on request and depending of the schedule

WINTER WEEKLY RATES – CARIBBEAN TERMS + 10% APA

INCLUDED: food, non-alcoholic beverages, leisure activities onboard, use of communication on board (excluding satellite communications) and fuel for engines & tender for the standard 4 hours of sailing per day
IN EXTRA: cruising permits, all taxes, Agents’ port of any, license/fishing permit if any, marina if any, all alcohol & special requests

NOV – APRIL:
2 guests: $48 000
4 guests: $50 000
6 guests: $52 000
8 guests: $54 000

XMAS: 2-8 guests: $62 100
NEW YEAR: 2-8 guests: $64 800 (10 days minimum required)

One week minimum required – At low season, depending of yacht schedule, 5 days may be considered.

Additional Rate Information

Summer Area: Croatia

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: SUMMER 2024: CROATIA – home port SPLIT

WINTER 2024-2025: CARIBBEAN SEASON – LEEWARD – WINDWARD ISLANDS – home port TBA

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests 11 Guests 12 Guests
July & August Plus Expenses €40,000/week
June & September Plus Expenses €37,000/week
May & October Plus Expenses €34,000/week
Winter 2024 to 2025 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000 €0 €0 €0 €0

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 10%-15% of the charter fee.

SUMMER WEEKLY RATES – MYBA TERMS + 30% APA + 13% VAT / 2-8 guests

JULY – AUGUST: €40 000
JUNE – SEPTEMBER: €37 000
MAY – OCTOBER: €34 000

One week minimum required – 5 days on request and depending of the schedule

WINTER WEEKLY RATES – CARIBBEAN TERMS + 10% APA

INCLUDED: food, non-alcoholic beverages, leisure activities onboard, use of communication on board (excluding satellite communications) and fuel for engines & tender for the standard 4 hours of sailing per day
IN EXTRA: cruising permits, all taxes, Agents’ port of any, license/fishing permit if any, marina if any, all alcohol & special requests

NOV – APRIL:
2 guests: $48 000
4 guests: $50 000
6 guests: $52 000
8 guests: $54 000

XMAS: 2-8 guests: $62 100
NEW YEAR: 2-8 guests: $64 800 (10 days minimum required)

One week minimum required – At low season, depending of yacht schedule, 5 days may be considered.

Location Details

Summer Area: Croatia

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: SUMMER 2024: CROATIA – home port SPLIT

WINTER 2024-2025: CARIBBEAN SEASON – LEEWARD – WINDWARD ISLANDS – home port TBA

CAPTAIN: Jocelyn GUILLE
Nationality: French
Diploma: Captain 500 GT Sailing and Motor Yachts – Safety and Medical certificates – Open Waters PADI Diver
Spoken Language: French, English, Italian, Spanish

With over 20 years of experience as a professional Captain on luxury yachts, either sailing and power, Jocelyn has managed many commercial charters in Mediterranean and Caribbean seas. Jocelyn is an ocean lover with a total of 18 Atlantic crossings and 3 Pacific passages.
While focusing on safety of passengers, Jocelyn always ensures a very enjoyable time for the guests creating a great spirit on board.

Jocelyn with his positive and passionate personality will make your stay an extraordinary experience, sharing with you the most sublime places he knows.
When he is not sailing, Jocelyn’s favorite sports are Kitesurfing, Windsurfing, racing regattas, mountain cycle bike and winter ski.

CHEF: Sam AMAR
Nationality: Seychellian
STCW
Language: English

My name is SAM AMAR, and I am 23 years old. I was born and raised in the stunning Seychelles, on a small island surrounded by the sea.

My culinary journey began at 15, and by 17, I was working as a Commis chef.
To refine my skills, I attended the Seychelles Tourism Academy, where I earned my diploma.
My career then took me to France, where I worked on various luxurious yachts, including the ZYLKENE catamaran, and in an exclusive villa in Megève. I also served as the chef on summer breeze yacht and spent two seasons on the 32-meter SUNREEF IPHARRA.

Recently, I was the chef on the 62-meter sailing yacht BABOON, navigating and cooking through the Mediterranean and Caribbean seasons. These experiences have honed my skills and fueled my passion for extraordinary culinary experiences.

Now, I am thrilled to join LOOMA, where I look forward to creating unforgettable holiday experiences for her guests. With my expertise in international cuisine and hospitality, I aim to craft exceptional dining moments that will make every guest’s stay truly magical.
I’m also interested in wing foil diving and surfing

STEWARDESS: Daniele DORNIER – Dany
Nationality: French
Diploma: STCW
Spoken Language: French, English, basic Italian

After school, I spent 2 years in America as an « Au pair » to learn the english langage.
I joined the Superyachting industry in 2003 and I have since worked on prestige private charter motor yachts and sailing vessels.
I bring an impressive 15 years of hospitality, management , yachting experience and also private luxurious villas on the french Riviera.
I did one transatlantic passage , many Caribbean and Med seasons, I embrace every challenge with an enthousiasm, always ensuring that I deliver exeptional service with a geniune warmth.
In my free time, I enjoy cooking and traveling around the world.

Title Name Nation Born Languages
Captain Jocelyn GUILLE FRENCH 0 French, english, Italian
Crew Sam AMAR SEYCHELLES

CAPTAIN

Jocelyn GUILLE

CHEF

Sam AMAR

STEWARDESS

Daniele DORNIER

Accomodation

Electric Heads 4

Amenities

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

Electronics

Sat Tv No

General

Length 67 ft
Pax 8
Cabins 4
Year Built 2023
Cruise Speed 7
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Semi-rigid tender Highfield 16.41 ft with Yamaha
Dinghy Hp 60
Adult W Skis Yes
Jet Skis No
Knee Board 1
Stand Up Paddle 2
Gear Snorkel 8
Scurfer Yes
Wake Board 2
2 Man Kayak 1
Fishing Gear Yes

Other Specs

size Feet 66.00 Ft
Beam 32.28
Draft 5.58
King 1
Queen 3
Jacuzzi No
Pref Pickup SPLIT
Other Pickup Caribbean
Turn Around 48 HOURS
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Engines ENGINES: 2 volvo D3 with shaft drive, 150HP with soundproofing, 2 x 3 blade fixe propellersGENERATORS: 2 Synchro Fisher Panda 2 x 12 Kva
Voltages 120 & 240
Water Capacity 277.2 gallons
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Swim Platform yes
Boarding Ladder yes
Under Water Video Yes
Green Other Stainless steel straws and reusable glasses / No disposable crockeryEcological cleaning products, clothes / no coffee padsRefillable bathroom setLocal and organic food products / Sodastream and ice cream maker in processSolar panels
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Radio sound in saloon with speakers inside, at cockpit and fly / (4 speakers flybridge)
HI-FI set radio in each cabin HI-FI radio dans chaque cabine/ Bluetooth – HDMI cable
TV in the saloon / no Satellite TV


Speakers connected to lounge HI-FI set
Fly bridge
Cockpit, roof & deck cushions
Deck shower
Cockpit table
Cockpit lights
Electric Windlass
Swimming ladders

Barbecue
Expresso coffee machine
Communicate SAT-COM
INTERNET
STARLINK WIFI CONNECTION

Tp In Heads Yes
Ac Night No
Other Toys Tender Highfield 13.78 ft 60 CV

Water ski Bi & Mono for adult
Water ski Bi & Mono for kid
2 Paddle Boards
2 Wakeboards (1 adult & 1 kid)
1 Skurf
1Kneeboard
1 Electric surf SUBLUE NAVBOW
1 two man kayak
4 Sea-scooters SUBLUE NAVBOW
1 Donut for 3
Snorkeling equipment for 8 (6 adults & 3 kids)
Fishing equipment
GO pro HERO 11

Aft inflattable platform
Hydraulic passerelle

TRX 5 Cross Training straps
Yoga mattress

Looma is accommodating up to 8 guests in 4 ensuite cabins:
1 Master cabin equiped with King size bed 2,00 x 1,80
3 double cabins equiped with Queen size bed 2,00 x 1,60

Ceiling height of the foreward cabins is 2,10
Ceiling height of the aftboard cabin is 1,98

All cabins are equipped with private control of air conditioning, HI-FI set radio – Bluetooth – HDMI cable, hair dryers

The Master cabin is also offering a TV / Bluetooth – HDMI cable and a safe

SAMPLE MENU by Sam AMAR

DAY 1

BREAKFAST (Continental)

Freshly baked croissants and pain au chocolat

Assorted gourmet cheeses and cold cuts

Seasonal fruit platter

Greek yogurt with honey and granola

Freshly squeezed orange juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Lobster bisque with crème fraiche

Main: Grilled seabass with asparagus and hollandaise sauce

Side: Truffle mashed potatoes

Dessert: Raspberry sorbet with fresh mint

DINNER

Starter: Seared scallops with pea purée and pancetta

Main: Beef tenderloin with wild mushroom risotto and red wine reduction

Side: Roasted root vegetables

Dessert: Chocolate fondant with vanilla bean ice cream

DAY 2

BREAKFAST (Continental)

Artisanal bread selection with butter and preserves

Smoked salmon with capers, red onion, and lemon

Avocado toast with poached eggs

Fresh fruit smoothies

Freshly squeezed grapefruit juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Tuna tartare with avocado and lime

Main: Mediterranean prawn salad with quinoa and lemon vinaigrette

Side: Garlic and herb focaccia

Dessert: Lemon tart with meringue

DINNER

Starter: Foie gras with fig jam and brioche

Main: Rack of lamb with rosemary and thyme jus

Side: Dauphinoise potatoes

Dessert: Crumble with a hint of lavender

DAY 3

BREAKFAST (Continental)

Danish pastries and muffins

Selection of cured meats and cheeses

Sliced tropical fruits

Bircher muesli

Freshly squeezed apple juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Caprese salad with heirloom tomatoes and burrata

Main: Grilled swordfish with citrus salsa

Side: Saffron rice

Dessert: Tiramisu

DINNER

Starter: Duck confit with orange glaze

Main: Lobster tail with drawn butter and garlic lemon sauce

Side: Grilled asparagus with parmesan

Dessert: Panna cotta with mixed berry compote

DAY 4

BREAKFAST (Continental)

Bagels with cream cheese and lox

Freshly baked scones with clotted cream and jam

Fruit salad

Chia seed pudding

Freshly squeezed carrot and ginger juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Caesar salad with anchovies and parmesan

Main: Chicken Milanese with arugula and cherry tomato salad

Side: Polenta fries

Dessert: Mango sorbet

DINNER

Starter: Burrata with prosciutto and balsamic reduction

Main: Filet mignon with béarnaise sauce

Side: Grilled zucchini and squash

Dessert: Apple tarte tatin with vanilla ice cream

DAY 5

BREAKFAST (Continental)

French toast with maple syrup and berries

Charcuterie board with assorted meats and cheeses

Mixed berries with mint

Almond croissants

Freshly squeezed mixed berry juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Shrimp cocktail with spicy aioli

Main: Nicoise salad with seared tuna

Side: Crusty French baguette

Dessert: Pavlova with passion fruit and kiwi

DINNER

Starter: Oysters on the half shell with mignonette sauce

Main: Duck breast with cherry reduction

Side: Creamy polenta

Dessert: Chocolate mousse with raspberries

DAY 6

BREAKFAST (Continental)

Quiche Lorraine

Selection of gourmet cheeses

Assorted berries and grapes

Toasted brioche with honey and butter

Freshly squeezed pomegranate juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Heirloom tomato and basil bruschetta

Main: Grilled shrimp skewers with lemon herb butter

Side: Couscous salad with roasted vegetables

Dessert: Profiteroles with chocolate sauce

DINNER

Starter: Beef carpaccio with arugula and truffle oil

Main: Seared sea bass with caper butter sauce

Side: Ratatouille

Dessert: Cheesecake with berry coulis

DAY 7

BREAKFAST (Continental)

Eggs Benedict with hollandaise sauce

Assorted pastries and muffins

Fruit kabobs with yogurt dip

Smoked trout with dill and lemon

Freshly squeezed watermelon juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Gazpacho with fresh basil

Main: Grilled chicken Caesar wrap

Side: Sweet potato fries

Dessert: Strawberry shortcake

DINNER

Starter: Crab cakes with remoulade

Main: Chateaubriand with béarnaise sauce

Side: Gratin dauphinois

Dessert: Mille-feuille with vanilla pastry cream

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.