Ed Hamilton & Co.

Magnificent

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

Interiors & Exteriors:
4 air-conditioned queen cabins and a 5th air-conditioned bunk bed cabin (allocated to the crew)
Large forward cockpit with wide lounge seats (with cushions) and integrated storage
Optional forward cockpit foldable table for 8 persons
Direct access door to the saloon
10-person saloon dining table
L shape bench with dining area
Optional bimini sunbathing area
Swim platform and showers
LED courtesy lighting

Sample Menu

Sample Menus ‐ Breakfast

  • Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
  • Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
  • Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
  • Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
  • Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans

*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.

Sample Menus ‐ Lunch

  • Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
  • BBQ Reef Burger served with a watermelon feta salad
  • Belizean Chorizo and Rum-infused Black Bean Soup
  • Chicken Tostadas with Pico de Gallo
  • Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
  • Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
  • Shrimp Sushi Stack
  • Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce

Sample Menus ‐ Hors D’Oeuvres

  • Baked Brie, Mango Chutney, and Pear Croustade
  • Chicken Satay Skewers with Peanut Sauce
  • Creamy Herb Shrimp Scampi Dip with Tortilla Chips
  • Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
  • Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
  • Seacuterie Board

*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.

Sample Menus ‐ Dinner

  • BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
  • Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
  • Brazilian Shrimp “Moqueca” served with Saffron Rice
  • Chef’s Masterful Creation with the Catch of the Day
  • Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
  • Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille

*Dinner is served with a selection of wines.

Sample Menus ‐ Desserts

  • Chocolate Rum Salami with Chocolate Drizzle
  • Coconut Chocolate Brownies with Berry Compote
  • Dragonfruit Cheesecake
  • Key Lime Ginger Crunch
  • Mini Tiramisu Cups

*Belize’s waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st – March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.

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.

All-Inclusive
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship’s Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines – one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling

(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)

Notes
*Festive | December 19th – January 5th (Min 7 Nights)
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.

Our standard check-in time is noon, and our check-out time is 11 AM.

Additional Rate Information

Summer Area: Belize

Winter Area: Belize

Location Details: Cucumber Beach Marina, Old Belize, Belize City ‐ 8 miles from the Belize International Airport (BZE) / 20 minutes by private car transfer

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $20,440 $20,440 $20,440 $21,490 $22,540 $23,590 $24,640
Winter 2024 to 2025 Inclusive $20,440 $20,440 $20,440 $21,490 $22,540 $23,590 $24,640
Summer 2025 Inclusive $20,440 $20,440 $20,440 $21,490 $22,540 $23,590 $24,640

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.

All-Inclusive
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship’s Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines – one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling

(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)

Notes
*Festive | December 19th – January 5th (Min 7 Nights)
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.

Our standard check-in time is noon, and our check-out time is 11 AM.

Location Details

Summer Area: Belize

Winter Area: Belize

Location Details: Cucumber Beach Marina, Old Belize, Belize City ‐ 8 miles from the Belize International Airport (BZE) / 20 minutes by private car transfer

We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.

Accomodation

Electric Heads 4

Amenities

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

General

Length 48 ft
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 8 kn
Children Allowed Yes
Min Child Age 19.69 ft

Leisure

Dinghy 1
Dinghy Hp 15 HP
Stand Up Paddle 2
Gear Snorkel Yes
2 Man Kayak 2
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 48.00 Ft
Beam 26 Ft
Draft 4.43 Ft
Queen 4
Pref Pickup Belize City
Other Pickup Caye Caulker, Placencia, San P
Turn Around 24 hr
Builder Bali Catamarans
Vcr Dvd Yes
Board Games Yes
Num Books Yes
Num Dine In 8
Sun Awning Yes
Bimini Yes
Special Diets Inq
Kosher Inq
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Voltages 110V
Water Capacity 264 Gal
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Fish Gear Type Spinning & Trolling
Num Fish Rods 2
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Sail Instruct ASA

Interiors & Exteriors:
4 air-conditioned queen cabins and a 5th air-conditioned bunk bed cabin (allocated to the crew)
Large forward cockpit with wide lounge seats (with cushions) and integrated storage
Optional forward cockpit foldable table for 8 persons
Direct access door to the saloon
10-person saloon dining table
L shape bench with dining area
Optional bimini sunbathing area
Swim platform and showers
LED courtesy lighting

Sample Menus ‐ Breakfast

  • Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
  • Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
  • Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
  • Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
  • Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans

*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.

Sample Menus ‐ Lunch

  • Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
  • BBQ Reef Burger served with a watermelon feta salad
  • Belizean Chorizo and Rum-infused Black Bean Soup
  • Chicken Tostadas with Pico de Gallo
  • Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
  • Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
  • Shrimp Sushi Stack
  • Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce

Sample Menus ‐ Hors D’Oeuvres

  • Baked Brie, Mango Chutney, and Pear Croustade
  • Chicken Satay Skewers with Peanut Sauce
  • Creamy Herb Shrimp Scampi Dip with Tortilla Chips
  • Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
  • Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
  • Seacuterie Board

*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.

Sample Menus ‐ Dinner

  • BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
  • Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
  • Brazilian Shrimp “Moqueca” served with Saffron Rice
  • Chef’s Masterful Creation with the Catch of the Day
  • Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
  • Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille

*Dinner is served with a selection of wines.

Sample Menus ‐ Desserts

  • Chocolate Rum Salami with Chocolate Drizzle
  • Coconut Chocolate Brownies with Berry Compote
  • Dragonfruit Cheesecake
  • Key Lime Ginger Crunch
  • Mini Tiramisu Cups

*Belize’s waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st – March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.

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.