Ed Hamilton & Co. Yacht Charter Agents

LUNA BLISS

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Luna Bliss has a total of 4 queen cabins and one bunk cabin (2 singles).

Crew take the port midship bunk cabin

Sample Menu

SAMPLE MENU

Breakfast

Fresh fruit platter

Egg, chorizo & spinach muffins

Sausage & pancakes

Eggs royale/benedict

Smashed avocado on sour dough, with hot honey and chilli flakes

Lunch

Burrata with grilled peaches, on a bed of mixed salad and a raspberry vinaigrette

Greek salad bowl – couscous, halloumi, hummus, chicken, salad and balsamic glaze

Honey & turmeric roasted vegetables with feta, on flatbreads

Fresh tuna poke bowl, with crisp vegetables and sushi rice

Italian pasta salad, with sliced meats and cheeses, olive oil and balsamic vinegar

Snacks

Charcuterie board

Whipped feta, with olives and bread for dipping

Baked grapes on bruschetta with cream cheese

Pastry bites with brie, walnuts and fig chutney

Dinner

Baked fish served with hassleback potatoes, roasted asparagus and salsa

Honey & mustard chicken served with rice and roasted broccoli

Ravioli with lardons, greens beans and a creamy garlic sauce

Shrimp skewers, coconut rice and roasted veggies

Pork loin, reduced red cabbage, roast potatoes and homemade apple sauce

Dessert

Chocolate torte with raspberries and crème fraiche

Keylime pie

Brioche bread & butter pudding

Biscoff cheesecake

Chocolate brownies

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 15%-20% of the charter fee.

MINIMUM NIGHTS: 5
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.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
Discount of $150 per person off the 7 night rate.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
Discount of $75 per person off the 7 night rate.

CHRISTMAS: 1-8 guests @ $30,000- must end by 12/27
NEW YEARS: 1-8 guests @ $32,000

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (BVI)

Location Details:

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2025 to 2026 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Summer 2026 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Winter 2026 to 2027 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Summer 2027 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000

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

MINIMUM NIGHTS: 5
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.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
Discount of $150 per person off the 7 night rate.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
Discount of $75 per person off the 7 night rate.

CHRISTMAS: 1-8 guests @ $30,000- must end by 12/27
NEW YEARS: 1-8 guests @ $32,000

Location Details

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

Winter Area: Caribbean Virgin Islands (BVI)

Location Details:

Captain Chris

Born in Cape Town, South Africa, Christian was raised on a diet of adventure and a deep connection to the ocean. From an early age, he immersed himself in water sports, whether it was competitive swimming during his school years or learning to sail on the idyllic coastlines of Mozambique.
Before embracing the call of the sea, Christian pursued a successful career as an Interior Architect. But the confines of a cosy office job couldn’t compete with his passion for adventure. Trading drafting tables for chart plotters, he made the bold decision to follow a lifelong dream and embark on a career in sailing, driven by his dream to one day sail every ocean on earth and as many seas as he can find.
Since earning his skipper qualifications, Christian has wasted no time gaining experience. His voyages have taken him from the rugged coasts of Sweden down to Spain, across the vast Atlantic Ocean, and into countless breathtaking sunrises and sunsets along the way.
Christian’s adventurous spirit extends well beyond the water. An avid motorcyclist, he once completed a solo 1,500 km ride from Cape Town to Pretoria in a single day. Whether hiking remote trails, exploring wilderness landscapes, or diving into anything that gets the adrenaline flowing, he embraces every challenge with enthusiasm.
A World Choir Championship gold medalist and former orchestra percussionist, Christian’s diverse background reflects a unique blend of discipline, creativity, and teamwork. He has even served as ground crew and support for aerial firefighting teams, proving his adaptability under pressure.
With a cheerful, can-do attitude and a firm belief that life’s problems are never as bad as they seem, as long as there’s a good cup of coffee to be found. Christian brings positivity, professionalism, and an infectious sense of adventure along with him wherever he goes.

Chef Nina Fischer

Born in the UK, I’ve worked in various different industries, including guest relations, financial services and property management, but the land life of Monday to Friday always felt a little restrictive. In 2021 I took the leap and started working on yachts, where my love for adventure, travel and hospitality found the perfect setting! Having since sailed 8000nm around 17 different countries, the water and sunsets continue to bring magic to every day.

I love making sure that guests are well taken care of, enjoying meals tailored to their preferences, feeling happy and fueled for whatever the day brings. I’m excited for another season in the glorious BVI and can’t wait to welcome you onboard!

Title Name Nation Born Languages
Captain Chris Botha South African 0 English
Crew Nina Fischer British

Captain

Chris Botha

Chef

Nina Fischer

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer No
Generator Yes
Water Maker Yes
Ice Maker No
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 47 feet
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8.5 Knots
Guest Smoke On Sugarscoops at Captains dis
Guest Pet No
Children Allowed Yes
Min Child Age n/a

Leisure

Dinghy 11ft (3.5m)
Dinghy Hp 25hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board 1
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 25.3
Draft 3.9
Queen 4
Twin Cabins 1
Pref Pickup Soper's Hole Marina, Tortola,
Other Pickup Nanny Cay, Trellis Bay
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder Yes
Num Dine In 8
Sun Awning No
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2 x 60 HP - 2 x 60 CV
Inverter Yes (220V/110V)
Voltages 220V + USB in cabin, 110V in s
Water Capacity 2 x 92 US Gallons - 2 x 350 l
Dinghy Pax 9
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Swim Platform Yes
Boarding Ladder Yes/Aft
Dinghy Sailing No
Fish Gear Type Rods, Gaff, belt, lures
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish Yes
Other Toys Subwing (fly underwater)
Floaties,
7' Bote-Dock

Luna Bliss has a total of 4 queen cabins and one bunk cabin (2 singles).

Crew take the port midship bunk cabin

SAMPLE MENU

Breakfast

Fresh fruit platter

Egg, chorizo & spinach muffins

Sausage & pancakes

Eggs royale/benedict

Smashed avocado on sour dough, with hot honey and chilli flakes

Lunch

Burrata with grilled peaches, on a bed of mixed salad and a raspberry vinaigrette

Greek salad bowl – couscous, halloumi, hummus, chicken, salad and balsamic glaze

Honey & turmeric roasted vegetables with feta, on flatbreads

Fresh tuna poke bowl, with crisp vegetables and sushi rice

Italian pasta salad, with sliced meats and cheeses, olive oil and balsamic vinegar

Snacks

Charcuterie board

Whipped feta, with olives and bread for dipping

Baked grapes on bruschetta with cream cheese

Pastry bites with brie, walnuts and fig chutney

Dinner

Baked fish served with hassleback potatoes, roasted asparagus and salsa

Honey & mustard chicken served with rice and roasted broccoli

Ravioli with lardons, greens beans and a creamy garlic sauce

Shrimp skewers, coconut rice and roasted veggies

Pork loin, reduced red cabbage, roast potatoes and homemade apple sauce

Dessert

Chocolate torte with raspberries and crème fraiche

Keylime pie

Brioche bread & butter pudding

Biscoff cheesecake

Chocolate brownies

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. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.