Ed Hamilton & Co.

MAVERICK

  • Guests 10
  • Cabins 4
  • Model Cat
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Accommodations

Number of cabins: 4
Cabin configuration: 3 Double, 1 Twin
Bed configuration: 2 Pullman, 3 King, 2 Single
Number of guests: 9 + 1*
* baby up to 5 years old

Cabin Arrangements:

VIP Bow 1 – double cabin with king bed
VIP Bow 2 – double cabin with king bed
VIP Aft – double cabin with king bed with lower slide out Pullman (ideal for a baby up to 5 years old)
Twin cabin with 2 single beds and 1 Pullman

Sample Menu

7 day Caribbean Charter Menu

 Day 1 –   Lunch

  Caribbean salt fish fritters, lemon verbena, romasco

   Cactus, chayote, green apple, baby spinach, walnut

  Dinner

  Smoked carrot, goat curd, sourced heritage tomatoes, granola

  Kurobuta pork belly, charred cauliflower, sour orange, yucca

  Mango parfait, white chocolate, raspberry, macadamia brittle

Day 2 –    Lunch

Organic chicken katzu, flatbreads, red cabbage, coconut

Chilled Asian teriyaki noodles, sesame, coriander

Dinner

Asparagus, tempura oyster, hen’s egg, parmesan custard

Steamed grouper, pancetta and clam broth, sweetcorn, tarragon vinaigrette

Coffee, buttermilk pudding, fennel, orange, whiskey

Day 3 –   Lunch

        Ahi tuna poke bowl, sticky rice, edamame, lime

       Som tam salad

     Dinner

       Hand dived scallops, celery, apple, pickled cucumber, shellfish broth

               Lamb rack, baby gem, anchovies, feta, sourdough

               Baked Christophine gratin

           Prickly pear and strawberry set jelly, basil crème, ginger biscotti

                                                           Day 4 –   Lunch

    Spinach, red onion, shitake, pine nut filo tart,

  Buffalo mozzarella, capers, grilled broccolini, olive oil

Dinner

    White crab, king crab, cashews, plantain, spiced pineapple ketchup

    Red snapper, chorizo, chickpeas, pumpkin gnocchi, crème fraiche

 Pistachio, polenta, olive oil, sheep’s yoghurt, lemon curd, macaroon

Day 5 –    Lunch

               Baked egg plant caponata, basil, parmesan, rocket

                Pearl couscous, roasted veg, hazelnuts, lemon

         Dinner

    Pea and pancetta risotto, chickory, apple, baby leeks

   Cooper Island duck, leg bon-bon, bok choy, miso caramel, pickled kolrabi

     Spiced rhubarb, set custard, mandarin, Italian meringue

Day 6 –    Lunch

   Lobster soft shell tacos, iceberg lettuce, mango

                         Raw jicama slaw, avocado salad

   Dinner

     Roasted yams, callaloo, gorgonzola, pumpkin seed, watercress

   King mackerel, celeriac, black garlic, tapenade, breadfruit

   Salted, smoked dark chocolate, black cake, soursop sorbet

Day 7 –   Lunch

        Cracked conch ceviche, crispy squid, shrimps, lime aioli

            Long bean, kale, chipotle, mustard oil

Dinner

            Salt baked rainbow beets, pea panna cotta, blood orange

         Beef tenderloin, marrow fritter, burnt shallot, radicchio, cockles

            Peanut butter, caramelized pineapple, coconut, puff pastry

Breakfast options daily

Fresh fruit platter / cereal / fresh smoothies /squeezed juices / yoghurt / toast and jams

Cheese platter / breakfast salami / smoked fish platter /

American pancakes / crepes / French pastries /French toast

Eggs to order

Omelette / eggs royal / benedict / huevos rancheros

Poached haddock kedgeree, parsley, lemon

Full American / English breakfast

Daily chefs special

Snacks ….

Citrus cured salmon, crème fraiche, tapioca crisps

Organic chicken Satay, mint, dipping sauces

Burrata, basil, crispy pancetta, confit lemon

Steamed baby vegetables, olive oil, hummus, roast garlic

Tofu lettuce parcels, mango, ponzu, coriander

Teriyaki beef, edamame, lime yoghurt, shizu

Additional Rate Information

Caribbean rates (all inclusive Caribbean terms):

4 pax : $41 000
6 pax : $43 000
8 pax : $45 000
*10 pax : $47 000

*10 guests upon the confirmation

Weekly rates are all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption), local cruising taxes and permits, air fares, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine.

BVI ports please.

Christmas / New Year’s Rate: 1-8 guests $54,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

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
Winter 2021 to 2022 Inclusive $41,000 $41,000 $41,000 $42,000 $43,000 $44,000 $45,000 $46,000 $47,000
Summer 2022 Inclusive $41,000 $41,000 $41,000 $42,000 $43,000 $44,000 $45,000 $46,000 $47,000

Additional Rate Information

Caribbean rates (all inclusive Caribbean terms):

4 pax : $41 000
6 pax : $43 000
8 pax : $45 000
*10 pax : $47 000

*10 guests upon the confirmation

Weekly rates are all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption), local cruising taxes and permits, air fares, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine.

BVI ports please.

Christmas / New Year’s Rate: 1-8 guests $54,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Captain: Kevin Hailes
Nationality: British
Languages: English

Kevin has 18 years of sailing experience on both mono-hulls and catamarans. He crossed the Atlantic three times as Captain with 20,500 miles covered. Other sailing areas such as the Mediterranean and the Caribbean, especially Guadeloupe, the Grenadines and the British Virgin Islands are also well known to him. Kevin gained his vessel handling and navigational skills on different yachts, from Lagoon 450 to 620, passing by 580 catamaran. His vast experience and confidence in maintaining all aspects of the vessel while remaining focused on safety, security and administrative duties will allow to deliver the best experience to the owner and his guests. Positive and trustworthy, he will make sure to create the best memories from S/Y Maverick.

Sailing is not only Kevin’s profession, but also his hobby, along with motor cross, golf, skiing and rugby.

Chef: David Richmond
Nationality: British
Languages: English

David started his culinary journey at the age of 16 and today, more than 20 years later, he still enjoys all aspects of the food and creating an experience for his guests. His travels and encounters with various cultures and cuisines have broadened his food and diet repertoire enriching it with classical French, Greek and Mediterranean as well as Asian and Indian cuisines. He worked at several 2AA Rosette and Michelin recommended restaurants, including the Westburry Hotel, Mayfair and Ribbands of Notting Hill and The Criterion, London. David’s adventure with charter yachts started in 2013 and brought him several culinary awards granted by BVI charter yacht society and BVI Property Yacht Magazine. His cruising experience covers Atlantic crossings, several Caribbean and Mediterranean seasons as well as one season in Norway. David can surely offer guests and owners an elegant, vibrant and memorable dining experience.

Stewardess: Terri-Lynne Cockcroft
Nationality: Irish
Languages: English

My name is Terri-Lynne and I am an adventurous South African seeking as many different experiences and places as possible. Growing up in a small town I have always felt drawn to the ocean. My hospitality skills are almost genetic as my mom has owned The Lobsterpot restaurant in Ramsgate, South Africa, since I was born. On the other hand, my father took me fishing and diving and fooling around on boats whenever time would allow. This passion for the environment lead to me studying Environmental sciences in university. However, after completing my degree I realized it was meant to be on the ocean, not sitting closed shoed behind a computer. So I came to a place with beautiful reefs and clear waters to expand my knowledge, learn new cultures and be one with the ocean.

Title Name Nation Born Languages
Captain Kevin Hailes British 1962 English,
Crew David Richmond British

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 x Cummins Onan, 19 KW
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 70'
Pax 10
Cabins 4
Refit 2019
Year Built 2013
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Williams Dieseljet
Dinghy Hp 110
Adult W Skis Yes
Wave Run No
Knee Board Yes
Stand Up Paddle Yes
Wind Surf Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 34'
Draft 6'
King 3
Double Cabins 3
Twin Cabins 1
Pullman Cabins 2
Pref Pickup BVI
Turn Around 48 hours
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Deck Shower Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines • Engines: 2 x Yanmar 240 hp (177 KW)• Generators: 2 x Cummins Onan, 19 KW
Sea Bob Yes
Sea Scooter No
Boarding Ladder Yes
Dinghy Sailing Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain • Apple TV in Salon and each cabin
• 46" TV in Salon, 32"-40" TV in guest staterooms
• Extensive library of more than 3281 ft. and 30,000 songs available in Salon and Cabins
• Surround Sound Speakers in Salon with Loewe Media Centre
• Loewe Media Centre with speakers in Cockpit and Flybridge
• Air speaker in each cabin
• iPad mini in each cabins
• Apple iMac
• WiFi and internet (region dependent)
• Satellite Phone (at charge)
• USB charging sockets in Salon and cabins
• Assorted reading material
• Selection of Board Games
Showers 4
Tp In Heads No
Ac Night No
Ac Sur Charge No
Num Video Yes
Other Toys • 1 x Brig tender 14.6 ft. 14' 6" 110HP
• 2 x Sea bob F5s
• 3 x Waterski
• 2 x Wakeboard
• 2 x Paddle board
• Kneeboard
• Fishing gear
• 4 person inflatable towable
• Snorkel gear

Number of cabins: 4
Cabin configuration: 3 Double, 1 Twin
Bed configuration: 2 Pullman, 3 King, 2 Single
Number of guests: 9 + 1*
* baby up to 5 years old

Cabin Arrangements:

VIP Bow 1 – double cabin with king bed
VIP Bow 2 – double cabin with king bed
VIP Aft – double cabin with king bed with lower slide out Pullman (ideal for a baby up to 5 years old)
Twin cabin with 2 single beds and 1 Pullman

7 day Caribbean Charter Menu

 Day 1 –   Lunch

  Caribbean salt fish fritters, lemon verbena, romasco

   Cactus, chayote, green apple, baby spinach, walnut

  Dinner

  Smoked carrot, goat curd, sourced heritage tomatoes, granola

  Kurobuta pork belly, charred cauliflower, sour orange, yucca

  Mango parfait, white chocolate, raspberry, macadamia brittle

Day 2 –    Lunch

Organic chicken katzu, flatbreads, red cabbage, coconut

Chilled Asian teriyaki noodles, sesame, coriander

Dinner

Asparagus, tempura oyster, hen’s egg, parmesan custard

Steamed grouper, pancetta and clam broth, sweetcorn, tarragon vinaigrette

Coffee, buttermilk pudding, fennel, orange, whiskey

Day 3 –   Lunch

        Ahi tuna poke bowl, sticky rice, edamame, lime

       Som tam salad

     Dinner

       Hand dived scallops, celery, apple, pickled cucumber, shellfish broth

               Lamb rack, baby gem, anchovies, feta, sourdough

               Baked Christophine gratin

           Prickly pear and strawberry set jelly, basil crème, ginger biscotti

                                                           Day 4 –   Lunch

    Spinach, red onion, shitake, pine nut filo tart,

  Buffalo mozzarella, capers, grilled broccolini, olive oil

Dinner

    White crab, king crab, cashews, plantain, spiced pineapple ketchup

    Red snapper, chorizo, chickpeas, pumpkin gnocchi, crème fraiche

 Pistachio, polenta, olive oil, sheep’s yoghurt, lemon curd, macaroon

Day 5 –    Lunch

               Baked egg plant caponata, basil, parmesan, rocket

                Pearl couscous, roasted veg, hazelnuts, lemon

         Dinner

    Pea and pancetta risotto, chickory, apple, baby leeks

   Cooper Island duck, leg bon-bon, bok choy, miso caramel, pickled kolrabi

     Spiced rhubarb, set custard, mandarin, Italian meringue

Day 6 –    Lunch

   Lobster soft shell tacos, iceberg lettuce, mango

                         Raw jicama slaw, avocado salad

   Dinner

     Roasted yams, callaloo, gorgonzola, pumpkin seed, watercress

   King mackerel, celeriac, black garlic, tapenade, breadfruit

   Salted, smoked dark chocolate, black cake, soursop sorbet

Day 7 –   Lunch

        Cracked conch ceviche, crispy squid, shrimps, lime aioli

            Long bean, kale, chipotle, mustard oil

Dinner

            Salt baked rainbow beets, pea panna cotta, blood orange

         Beef tenderloin, marrow fritter, burnt shallot, radicchio, cockles

            Peanut butter, caramelized pineapple, coconut, puff pastry

Breakfast options daily

Fresh fruit platter / cereal / fresh smoothies /squeezed juices / yoghurt / toast and jams

Cheese platter / breakfast salami / smoked fish platter /

American pancakes / crepes / French pastries /French toast

Eggs to order

Omelette / eggs royal / benedict / huevos rancheros

Poached haddock kedgeree, parsley, lemon

Full American / English breakfast

Daily chefs special

Snacks ….

Citrus cured salmon, crème fraiche, tapioca crisps

Organic chicken Satay, mint, dipping sauces

Burrata, basil, crispy pancetta, confit lemon

Steamed baby vegetables, olive oil, hummus, roast garlic

Tofu lettuce parcels, mango, ponzu, coriander

Teriyaki beef, edamame, lime yoghurt, shizu

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.