Ed Hamilton & Co.

MARE BLU

  • Guests 8
  • Cabins 4
  • Model Power
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 ensuite Guest Cabins with A/C, Satellite Direct TV or Movie Theatre database, Bluetooth Connections, electric fans, USB charging stations:
Queen-Stbd-Aft – Primary Suite
Queen/Stbd/Fwd – VIP Suite
Queen/Port/Fwd – Guest suite
Queen/Port/Aft – Guest suite
Cabins Headroom – 6’2″
Salon Headroom – 6’2″

If two single berths are required the Crew would be willing to give up the twin cabin (Port Midships) for one of the Queen Cabins.

Sample Menu

Chef Nicole Bowman

Aboard MARE BLU, you can expect fresh and creative cuisine, custom catered to your taste. All ingredients are locally sourced, and we take farm-to-table one step further with sea-to-table, any time we catch fish. Prepare to dine on gourmet cuisine from soup to nuts: mouth-watering hors d’oeuvres, amazing main courses and delectable desserts.

 

Breakfast 

All breakfast served with fresh breads, toast, muesli, yogurts, eggs to order, a fruit platter, and a Bloody Mary bar. 

California Avocado Toast topped with a poached egg. 

Smoked salmon atop a yeasty muffin with a herb and cheese smear. 

Creme Brule French toast served with Nicole’s famous Rum Syrup and crispy bacon. 

Quiche made with artisanal blended cheeses and spinach. 

Fluffy Buttermilk Blueberry pancakes topped with whipped butter, warm syrup & a side of sausage links. 

 

Lunch 

All lunches served with fresh bread 

Crab Cakes Island Style with a sweet and spicy pineapple remoulade. 

Beet and Gorgonzola Spinach Salad with candied walnuts and a citrusy dressing. 

Firey Fish Tacos with a crunchy corn salsa and cooling slaw. 

Pineapple Grilled Shrimp Skewers over a bed of greens with Ginger dressing 

Caribbean chicken salad with fresh fruit and salad greens. 

 

Starters 

Baked Brie with toasted almonds. 

Refreshing watermelon mint salad. 

Heirloom tomato stack with a sweet balsamic glaze. 

Creamy butternut squash soup. 

Coconut encrusted shrimp with pina colada dipping sauce. 

 

Dinner 

All dinners accompanied by wine pairings. 

Lemony Shrimp over a nest of squid ink linguine, dotted with robust cherry tomatoes, served with garlicky crostini’s. 

Braised pork tenderloin accompanied by infused mash and roasted vegetables. 

Seared Tuna with a refreshing wakame salad over a bed of greens with a zesty wasabi dressing. 

Grilled snapper with sticky coconut flaked rice accompanied by a tangy mango salsa medley. 

Salmon, glazed to perfection, on a bed of savory potato fondants with flavorful local vegetables. 

 

Desserts 

Sweet gooey pineapple cake. 

Warm chocolate fondants. 

Rich rum mousse with seasonal berries. 

Key lime pie. 

Bananas foster cheesecake. 

Raspberry Mille Feuille 

Additional Rate Information

Christmas and New years charter rate is $45,000 for 1-8 pax all inclusive, except one lunch and one dinner ashore
For weekly charters 1 lunch and 1 dinner to be taken ashore at client’s expense

Minimum charter period is 4 nights.
Please allow 48 hours for turnarounds

Return delivery fees:
between Virgins and SXM – $2,500
between Virgins and Antigua – $5,000

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: Winter Season 2021 /22
Virgin Islands and Leewards

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 All Inclusive $36,000 $36,500 $37,000 $37,500 $38,000 $38,500 $39,000
Summer 2022 All Inclusive $36,000 $36,500 $37,000 $37,500 $38,000 $38,500 $39,000
Winter 2022 to 2023 All Inclusive $36,000 $36,500 $37,000 $37,500 $38,000 $38,500 $39,000

Additional Rate Information

Christmas and New years charter rate is $45,000 for 1-8 pax all inclusive, except one lunch and one dinner ashore
For weekly charters 1 lunch and 1 dinner to be taken ashore at client’s expense

Minimum charter period is 4 nights.
Please allow 48 hours for turnarounds

Return delivery fees:
between Virgins and SXM – $2,500
between Virgins and Antigua – $5,000

Location Details

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: Winter Season 2021 /22
Virgin Islands and Leewards

CAPTAIN WILLEM KNOETZE
Willem Knoetze is a Captain that is very easy to warm up to. He has an endearing smile, an infectious laugh, and guests know right away they are in very capable hands. His in-water experience began as a child; going fishing, building rafts, and playing pirate games in the rivers and lakes around the family farm with his brother and sisters. As an expert seaman, scuba diver, and amateur treasure hunter, his playful pirate spirit still runs deep.

Will’s tight-knit family, most especially his uncle, inspired his love of the ocean. He says, “Despite having a great job in the IT industry, I had to leave to follow my passion for sailing. Since I was young I loved the ocean above and below the surface. The oceans kept on pulling so I jumped (in) at the opportunity and found my calling in life.” He is also a history buff, and snorkeling, spear fishing and underwater photography enthusiast. Fellow enthusiasts aboard MARE BLU can anticipate some truly memorable experiences.

Will has captained many charter yachts throughout the Caribbean; St. Maarten, Guadeloupe, St. Vincent and the Grenadines, Panama, Grand Turk and the Bahamas, He says, “MARE BLU is a superb power catamaran, ideal for island-hopping and exploring. The yacht has spacious accommodations and fantastic deck space, loads of toys, and a super friendly, knowledgeable crew dedicated to memorable moments and unforgettable holidays for guests.” That all adds up to one fabulous charter!

NICOLE BOWMAN, CHEF/STEWARDESS
Nicole is a Florida girl with a natural born love of sun and sea. She practically grew up in the surf and has always been mesmerized by the ocean and the creatures that live in it. Nicole was destined for the yacht charter industry. She loves boating, diving, water sports, and most of all working with people. She says, “Being on the water is second nature to me. There is nothing more amazing than waking up every morning in a beautiful tropical paradise!”

Nicole is a highly skilled chef. She holds a Certificate of Professional Cookery from the prestigious Ashburton Chefs Academy with an Accredited QCF Level 2 Award in Culinary Skills and HABC Highfield Level 2 Award in Food Safety in Catering. She also excels as a stewardess. She has been organizing parties, vacations, celebrations and been hostess to friends and family for years. She anticipates guests needs and gives them continual attention to make their vacation as fun, easy and as elaxing as possible. She uses her funniest yacht-related incident as prudent advice to first time charter guests: Don’t board the dinghy and forget your shoes on the yacht. You will feel quite silly walking around town in a pair of (old/huge) crew flip flops!

Nicole is thrilled to be the chef/stew on MARE BLU, a speedy power catamaran with loads of toys and gear. She is a certified diver, excellent snorkeler and can hook a fish with a keen eye. If guests want a helping hand with their water sports fun, Nicole is ready to assist. Her goal is to help make every charter spectacular, above and below the water line.

Title Name Nation Born Languages
Captain Willem Knoetze South African 1975 English
Crew Nicole Bowman USA

Will and Nicole

Chef

Nicole

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Sat Tv Yes
Ipod Yes

General

Length 64
Pax 8
Cabins 4
Year Built 2018
Cruise Speed 10
Guest Smoke outside only at designated are
Children Allowed Yes

Leisure

Dinghy Highfield DL460HYP
Dinghy Hp Honda 60hp
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Other Toys Underwater scooter - 1 x Seabob F5S + 1 children's water scooter (rather slow)
Floating island

4 ensuite Guest Cabins with A/C, Satellite Direct TV or Movie Theatre database, Bluetooth Connections, electric fans, USB charging stations:
Queen-Stbd-Aft – Primary Suite
Queen/Stbd/Fwd – VIP Suite
Queen/Port/Fwd – Guest suite
Queen/Port/Aft – Guest suite
Cabins Headroom – 6’2″
Salon Headroom – 6’2″

If two single berths are required the Crew would be willing to give up the twin cabin (Port Midships) for one of the Queen Cabins.

Chef Nicole Bowman

Aboard MARE BLU, you can expect fresh and creative cuisine, custom catered to your taste. All ingredients are locally sourced, and we take farm-to-table one step further with sea-to-table, any time we catch fish. Prepare to dine on gourmet cuisine from soup to nuts: mouth-watering hors d’oeuvres, amazing main courses and delectable desserts.

 

Breakfast 

All breakfast served with fresh breads, toast, muesli, yogurts, eggs to order, a fruit platter, and a Bloody Mary bar. 

California Avocado Toast topped with a poached egg. 

Smoked salmon atop a yeasty muffin with a herb and cheese smear. 

Creme Brule French toast served with Nicole’s famous Rum Syrup and crispy bacon. 

Quiche made with artisanal blended cheeses and spinach. 

Fluffy Buttermilk Blueberry pancakes topped with whipped butter, warm syrup & a side of sausage links. 

 

Lunch 

All lunches served with fresh bread 

Crab Cakes Island Style with a sweet and spicy pineapple remoulade. 

Beet and Gorgonzola Spinach Salad with candied walnuts and a citrusy dressing. 

Firey Fish Tacos with a crunchy corn salsa and cooling slaw. 

Pineapple Grilled Shrimp Skewers over a bed of greens with Ginger dressing 

Caribbean chicken salad with fresh fruit and salad greens. 

 

Starters 

Baked Brie with toasted almonds. 

Refreshing watermelon mint salad. 

Heirloom tomato stack with a sweet balsamic glaze. 

Creamy butternut squash soup. 

Coconut encrusted shrimp with pina colada dipping sauce. 

 

Dinner 

All dinners accompanied by wine pairings. 

Lemony Shrimp over a nest of squid ink linguine, dotted with robust cherry tomatoes, served with garlicky crostini’s. 

Braised pork tenderloin accompanied by infused mash and roasted vegetables. 

Seared Tuna with a refreshing wakame salad over a bed of greens with a zesty wasabi dressing. 

Grilled snapper with sticky coconut flaked rice accompanied by a tangy mango salsa medley. 

Salmon, glazed to perfection, on a bed of savory potato fondants with flavorful local vegetables. 

 

Desserts 

Sweet gooey pineapple cake. 

Warm chocolate fondants. 

Rich rum mousse with seasonal berries. 

Key lime pie. 

Bananas foster cheesecake. 

Raspberry Mille Feuille 

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.