Ed Hamilton & Co.

Madrigal V

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2015

Rates Per Week

Crew Profiles

Specifications

Accommodations

Lagoon 450 Madrigal V accommodates up to 6 guests in 3 queen size bed ensuite cabins.
In each cabin: A/C with individual control and plugs.
In each bathroom: bath towels and hand towels.

Sample Menu

BREAKFAST

Homemade cinnamon rolls with a seasonal

fruit platter, followed by creamy, farmers style

scrambled eggs, sausage and potatoes,

mushrooms, caramelized onions and bell peppers.

Berry, almond and yogurt muffins with a fresh fruit salad

followed by eggs in Shashuka, with feta, grilled peppers and served with fresh greens.

Banana, walnut, and blueberry muffins served with an

assortment of fruits and followed by

classic Eggs Benedict with perfectly

poached eggs and a side of avocado.

Blueberry baked oatmeal served

with fresh fruits, followed by smoked salmon

And poached egg bagels,

tomato and chive cream cheese.

Overnight Maple-Banana Oats, 

served with figs and pears,

followed by Quinoa, egg, and haloumi bowls.

Chia Seed Pudding Parfaits topped with

with mango and granola followed by

black bean omelettes filled with queso fresco,

avocado and cherry tomatoes and

topped with cilantro.

Coconut Banana Smoothie served with

Chia and Banana Pancakes,

topped with fresh strawberries and blueberries

and drizzled with Maple syrup.

LUNCH

Blackended Fish over Yuca Fries, tarter dipping sauce,

Served with an arugula, pear, parmesan salad

with a pomegranate dressing.

Toasted baguettes filled with slices of steak,

mushroom, onion, green peppers and melted

Swiss cheese topped with aioli, served

with garlic potatoes and a green salad.

Hand tossed flatbread pizzas topped

with pepperoni, olives, feta, marinated bell

peppers, garlic, chili and melted fresh mozzarella

served with a kale caesar salad.

Salmon and Shishito Pepper Salad, 

Israeli Couscous with Pistachios, Kalamata Olives,

And Goat Cheese, 

served with fresh Gazpacho soup, 

Fish Tacos with local caught fish,

Topped with guacamole, lime black beans, and

pickled vegetables, and a dollop of

chili sour cream served with red cabbage coleslaw.

Thai Beef Salad with rice noodle tossed with

seared beef slices, sweet peas, cucumber,

carrot and fresh herbs topped with bean sprouts

and peanut and finished with a lime,

ginger and sesame dressing.

Pulled Pork Sandwiches with grilled pineapple,

purple slaw and pickled jalapeño with sour cream

and served with a Tzatziki potato salad and sea salt watermelon.

APPETIZERS

Peruvian ceviche with sweet potato and orange, red

pepper, onion and cilantro served with corn chips.

Homemade hummus served with assorted fresh

vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped

in puff pastry and baked with rosemary

apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats,

specialty cheeses, fresh fruits, whole nuts and

unique spreads, served with fresh breads and crackers.

Tuscany Inspired Tarts with 

Fresh Heirloom Tomatoes, 

Creamy Ricotta and homemade Pesto.

Assortment of Baked Fritters; 

Zucchini and Quinoa,

Lentil and Feta

Corn and Red Onion

Cucumber pinwheels stuffed with salmon, 

Topped with fresh dill, capers, and feta

Spicy sausage wrapped in

puff pastry and a honey mustard dipping sauce.

Roasted Cauliflower Steaks 

over Garlicky Tomato Sauce 

with Toasted Almonds

Lettuce wraps filled with marinated Thai chicken and

slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Vegetable and Chicken Zucchini Meatball Skewers

Mushroom and Chèvre Toasts.

DINNER

Seared Tilapia  accompanied by tossed 

couscous with blackened corn and bell peppers, drizzled

with a roasted green onion oil and served with a

baby leaf salad with cherry tomatoes, mozzarella

fresca, farro, basil, balsamic reduction.

Surf and Turf with the chef’s choice cut, grilled to

perfection and accompanied with coconut prawns and

a creamy mushroom sauce and roasted

baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant

creamy broth, fresh local fish of the day, bell peppers,

snap peas and mushrooms over a jasmine rice

with grilled naan bread and a shaved cauliflower salad.

Crispy chicken roast served with a couscous pilaf, lemon

preserves and olives, with Mediterranean lentil samosas

and a marinated carrot salad with raisin, almond and orange.

Prime Rib with au jus, Baked Potatoes with

a horseradish aioli, served with grilled broccolini with

parmesan, a cubed salad with cucumber, tomato

and red onion tossed in a creamy vinaigrette

and accompanied with Hawaiian rolls.

A Crab and shrimp Feast with corn on the cob,

Southern broccoli & orange slaw and finished

with fresh polenta bread and a honey butter.

Pork tenderloin stuffed with caramelized apples

& onions and served with crispy balsamic

brussel sprouts, lentils and an arugula

salad with craisins, candied pecans and blue cheese

crumbles drenched in a vinaigrette.

DESSERT

Coconut Key Lime tarts served with a scoop of vanilla

ice cream and topped with candied lime rounds and

toasted coconut shavings.

Salted Caramel Pot De Creme with Chantilly

Cream and shortbread sandies.

Orange blossom rice pudding with dried citrus pieces,

rosewater jellies and grated, pistachio.

Ice Cream Cake with layers of dark chocolate cake,

cherry and pistachio with macerated fruits and nuts,

ice creams and a meringue frosting.

Dark chocolate profiteroles served with homestyle

vanilla ice cream, black cherry and espresso.

Banana Fudge Sundaes with vanilla ice cream,

hot ganache, buttered rum bananas, shortbread crumble.

Matcha Green Tea Panna Cotta with

sugared ginger and sesame seed crunch.

***

PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.

Clients are welcome to bring their own. 

Additional Rate Information

Caribbean All Inclusive EXCEPT ALCOHOLIC BEVERAGES
Clients are welcomed to bring their own.
Rates are + 14% Bahamas Tax

PLEASE NOTE: The Owner & Captain prefer charters embarking on Saturday 5pm and disembarking on Saturday 9am. The Captain feels 100% capable and comfortable with sailing during the night, therefore (weather permitting) they aim to depart upon embarkation to the Exumas. Please inquire for alternative dates/times.

For Christmas and New Years Week: $18,170 + 14% Bahamas Tax + alcoholic beverages

KITESURFING CLASSES (equipment included)
Beginner (Private) – $100/h
Beginner (Group) $70/h p.p.
Advanced(Private) – $120/h
Advanced (Group) $80/h p.p.

EQUIPMENT RENTAL (personal use)
Set of kiting gear – 1 Week – $475
(hydrofoil not incl. in weekly rental)

Hydrofoil – 3 Hours – $85
Waveboard – 3 Hours -$60

Special Offers:
2 weeks: $28,800

Additional Rate Information

Winter Area: Bahamas

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2022 to 2023 Inclusive $15,000 $15,000 $15,000 $15,800 $15,800

Additional Rate Information

Caribbean All Inclusive EXCEPT ALCOHOLIC BEVERAGES
Clients are welcomed to bring their own.
Rates are + 14% Bahamas Tax

PLEASE NOTE: The Owner & Captain prefer charters embarking on Saturday 5pm and disembarking on Saturday 9am. The Captain feels 100% capable and comfortable with sailing during the night, therefore (weather permitting) they aim to depart upon embarkation to the Exumas. Please inquire for alternative dates/times.

For Christmas and New Years Week: $18,170 + 14% Bahamas Tax + alcoholic beverages

KITESURFING CLASSES (equipment included)
Beginner (Private) – $100/h
Beginner (Group) $70/h p.p.
Advanced(Private) – $120/h
Advanced (Group) $80/h p.p.

EQUIPMENT RENTAL (personal use)
Set of kiting gear – 1 Week – $475
(hydrofoil not incl. in weekly rental)

Hydrofoil – 3 Hours – $85
Waveboard – 3 Hours -$60

Special Offers:
2 weeks: $28,800

Location Details

Winter Area: Bahamas

Madrigal V Crewed Kitesurfing Charter Captain Sergio

Come Join us in the Bahamas

Bahamas is much more than Paradise Island. Our charters visit exclusive and deserted islands away from tourists, explore the grotto that James Bond was filmed in, visit a bay to swim with turtles, and beach comb on some of the longest sand bars. We fish in the deep waters and serve fresh tuna in our Poke bowls for lunch and Mahi Mahi for dinner. Explore the hidden beaches and go snorkeling, swim with the pigs, dive and search for sunken airplanes and try your hand at kitesurfing. With Madrigal, you are in for an adventure of a lifetime!

Captain, Sergio (Dec 10th to Feb 4th)

Sergio has always been drawn to sports and healthy living. He studied and worked as a nutritionist and then worked as a massage therapist in Basque Country, Spain. But at 25 years old, he accidentally discovered life at sea. He joined a crew of a fishing boat and has been bonded to it ever since.

An experienced sailor is an understatement. Sergio has completed ten Atlantic crossings and over 30,000 nautical miles, nine years working in the yacht chartering business in the Balearic Islands, Spain and in the Caribbean. Aritz -former Captain of Madrigal V now on Wind Chaser- and Sergio have completed 5 Atlantic crossings on our boat Madrigal V.

As a nomad soul he enjoys to live in the moment, alternating sail boats while traveling and exploring Europe in his camper van in the off season. Sergio is also learning how to kite surfer and is a surfer and can’t wait to share exotic islands with you.

Captain, Edgar (Feb 4th onwards)

Edgar is a pure islander. Born and raised on the island of Menorca, he has spent practically his entire life connected to and surrounded by the sea.

Edgar holds a psychology degree, but he heard the call of the sea. He then pursued all of the ocean licenses and certificates to be able to make his passion his job. Edgar has over 4 years of charter experience in Spain, BVI and Bahamas and has completed 2 ocean crossings. Edgar completed his first Atlantic crossing as a crew member with Aritz -former Captain of Madrigal V now on Wind Chaser- as captain. He also worked as crew for Kite Boat Cruises for a couple of months in 2019- right before the COVID crisis.

He loves freediving and is always willing to share his knowledge about it. Since he first set foot in the Bahamas in 2019, he has known that he wanted to call it home. The baby blue ocean, wild life, and endless sailing adventures was exactly what he wanted in a home. There he awaits you with a smile to take you to the best beaches and kite spots in the world.

Chef/Stewardess Anastasiya Dmytruk

Anastasiya Dmytruk is an experienced sailor, chef and globe trotter. She was a contestant on the famed tv show, MasterChef this year going to top 7 female chefs in Greece. Anastasiya loves Mediterranean cuisine, creative and healthy meals are her style!
She is always learning new techniques as she travels the world, cooking with local and fresh ingredients. She also holds a degree in Sociology from the University of Athens.
Anastasiya has been working in the charter industry since 2013 in Greece and the Mediterranean, in both motor and sailing yachts. She has her Skipper diploma and food and beverage management certificate. She is always commended for her professional leadership and her positive and outgoing personality.
When she is not at sea, she is a devoted animal lover and volunteers for shelters in Athens. Photography is another one of her passions and she hopes to travel to Australia and southeast Asia this year and capture beautiful shots.

Deckhand/Kite Instructor Alessandro Piersigilli

Alessandro is a sea and wind lover. He’s our kitesurf instructor, photographer and videomaker.

During the last four seasons he was traveling around Cyclades, the land of Meltemi, as kite instructor. He started to kite several years ago, and thanks to it he had the opportunity to discover many beautiful places all over around the world.

During his trips, he also improved his skills of photography and videomaking, and he will catch all the best moments during our cruises and activities. As Italian tradition wants, he loves cooking many typical Italian dishes too.

Title Name Nation Born Languages
Captain Sergio Spanish 0
Crew Anastasiya Dmytruk Greek

Captain

Edgar
Madrigal V Crewed Kitesurfing Charter Chef Anastasiya Dmytruk

Chef

Anastasiya Dmytruk
Madrigal V Crewed Kitesurfing Charter Kite Instructor Alessandro Piersigilli

Deckhand/Kite Instructor

Alessandro Piersigilli

Accomodation

Electric Heads 3

Ammenities

Ac Full
Generator Yes
Water Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 45
Pax 6
Cabins 3
Year Built 2015
Cruise Speed 6
Guest Smoke Yes
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 9.84 ft.
Dinghy Hp 25
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats No
Games Beach No
Fishing Gear Yes

Other Specs

size Feet 45.00
Draft 4.3 Ft
Queen 3
Pref Pickup Nassau, Bahamas
Builder Lagoon
Salon Stereo Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages Euro - 220/24hz (also 12 Volt)
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding Yes
Kite Boarding Details KITESURFING CLASSES (equipment included)Beginner (Private) - $100/hBeginner (Group) $70/h p.p.Advanced(Private) - $120/hAdvanced (Group) $80/h p.p.EQUIPMENT RENTAL (personal use)Set of kiting gear - 1 Week - $475(hydrofoil not incl. in weekly rental)Hydrofoil - 3 Hours - $85Waveboard - 3 Hours -$60
Fish Permit Yes
Swim Platform Yes
Dinghy Sailing No
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No
Sail Instruct Yes

Lagoon 450 Madrigal V accommodates up to 6 guests in 3 queen size bed ensuite cabins.
In each cabin: A/C with individual control and plugs.
In each bathroom: bath towels and hand towels.

BREAKFAST

Homemade cinnamon rolls with a seasonal

fruit platter, followed by creamy, farmers style

scrambled eggs, sausage and potatoes,

mushrooms, caramelized onions and bell peppers.

Berry, almond and yogurt muffins with a fresh fruit salad

followed by eggs in Shashuka, with feta, grilled peppers and served with fresh greens.

Banana, walnut, and blueberry muffins served with an

assortment of fruits and followed by

classic Eggs Benedict with perfectly

poached eggs and a side of avocado.

Blueberry baked oatmeal served

with fresh fruits, followed by smoked salmon

And poached egg bagels,

tomato and chive cream cheese.

Overnight Maple-Banana Oats, 

served with figs and pears,

followed by Quinoa, egg, and haloumi bowls.

Chia Seed Pudding Parfaits topped with

with mango and granola followed by

black bean omelettes filled with queso fresco,

avocado and cherry tomatoes and

topped with cilantro.

Coconut Banana Smoothie served with

Chia and Banana Pancakes,

topped with fresh strawberries and blueberries

and drizzled with Maple syrup.

LUNCH

Blackended Fish over Yuca Fries, tarter dipping sauce,

Served with an arugula, pear, parmesan salad

with a pomegranate dressing.

Toasted baguettes filled with slices of steak,

mushroom, onion, green peppers and melted

Swiss cheese topped with aioli, served

with garlic potatoes and a green salad.

Hand tossed flatbread pizzas topped

with pepperoni, olives, feta, marinated bell

peppers, garlic, chili and melted fresh mozzarella

served with a kale caesar salad.

Salmon and Shishito Pepper Salad, 

Israeli Couscous with Pistachios, Kalamata Olives,

And Goat Cheese, 

served with fresh Gazpacho soup, 

Fish Tacos with local caught fish,

Topped with guacamole, lime black beans, and

pickled vegetables, and a dollop of

chili sour cream served with red cabbage coleslaw.

Thai Beef Salad with rice noodle tossed with

seared beef slices, sweet peas, cucumber,

carrot and fresh herbs topped with bean sprouts

and peanut and finished with a lime,

ginger and sesame dressing.

Pulled Pork Sandwiches with grilled pineapple,

purple slaw and pickled jalapeño with sour cream

and served with a Tzatziki potato salad and sea salt watermelon.

APPETIZERS

Peruvian ceviche with sweet potato and orange, red

pepper, onion and cilantro served with corn chips.

Homemade hummus served with assorted fresh

vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped

in puff pastry and baked with rosemary

apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats,

specialty cheeses, fresh fruits, whole nuts and

unique spreads, served with fresh breads and crackers.

Tuscany Inspired Tarts with 

Fresh Heirloom Tomatoes, 

Creamy Ricotta and homemade Pesto.

Assortment of Baked Fritters; 

Zucchini and Quinoa,

Lentil and Feta

Corn and Red Onion

Cucumber pinwheels stuffed with salmon, 

Topped with fresh dill, capers, and feta

Spicy sausage wrapped in

puff pastry and a honey mustard dipping sauce.

Roasted Cauliflower Steaks 

over Garlicky Tomato Sauce 

with Toasted Almonds

Lettuce wraps filled with marinated Thai chicken and

slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Vegetable and Chicken Zucchini Meatball Skewers

Mushroom and Chèvre Toasts.

DINNER

Seared Tilapia  accompanied by tossed 

couscous with blackened corn and bell peppers, drizzled

with a roasted green onion oil and served with a

baby leaf salad with cherry tomatoes, mozzarella

fresca, farro, basil, balsamic reduction.

Surf and Turf with the chef’s choice cut, grilled to

perfection and accompanied with coconut prawns and

a creamy mushroom sauce and roasted

baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant

creamy broth, fresh local fish of the day, bell peppers,

snap peas and mushrooms over a jasmine rice

with grilled naan bread and a shaved cauliflower salad.

Crispy chicken roast served with a couscous pilaf, lemon

preserves and olives, with Mediterranean lentil samosas

and a marinated carrot salad with raisin, almond and orange.

Prime Rib with au jus, Baked Potatoes with

a horseradish aioli, served with grilled broccolini with

parmesan, a cubed salad with cucumber, tomato

and red onion tossed in a creamy vinaigrette

and accompanied with Hawaiian rolls.

A Crab and shrimp Feast with corn on the cob,

Southern broccoli & orange slaw and finished

with fresh polenta bread and a honey butter.

Pork tenderloin stuffed with caramelized apples

& onions and served with crispy balsamic

brussel sprouts, lentils and an arugula

salad with craisins, candied pecans and blue cheese

crumbles drenched in a vinaigrette.

DESSERT

Coconut Key Lime tarts served with a scoop of vanilla

ice cream and topped with candied lime rounds and

toasted coconut shavings.

Salted Caramel Pot De Creme with Chantilly

Cream and shortbread sandies.

Orange blossom rice pudding with dried citrus pieces,

rosewater jellies and grated, pistachio.

Ice Cream Cake with layers of dark chocolate cake,

cherry and pistachio with macerated fruits and nuts,

ice creams and a meringue frosting.

Dark chocolate profiteroles served with homestyle

vanilla ice cream, black cherry and espresso.

Banana Fudge Sundaes with vanilla ice cream,

hot ganache, buttered rum bananas, shortbread crumble.

Matcha Green Tea Panna Cotta with

sugared ginger and sesame seed crunch.

***

PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.

Clients are welcome to bring their own. 

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.