Ed Hamilton & Co. Yacht Charter Agents

MAVERICK

  • Guests 9
  • 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: 3 King beds, 2 Single

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
Twin cabin with 2 single beds and 1 Pullman*

*Pullman can accomodate the approx weight of a 5yr old.
Yacht is best suited for 8 guests.

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

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.

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.

Christmas / New Year’s Rate: 1-8 guests $65,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests
Summer 2024 Inclusive $44,500 $44,500 $44,500 $45,500 $46,500 $47,500 $48,500 $49,500
Winter 2024 to 2025 Inclusive $44,500 $44,500 $44,500 $45,500 $46,500 $47,500 $48,500 $49,500
Summer 2025 Inclusive $44,500 $44,500 $44,500 $45,500 $46,500 $47,500 $48,500 $49,500

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.

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.

Christmas / New Year’s Rate: 1-8 guests $65,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th

 

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.

Tyrone LaRue
Bio, 2024
Captain
SY Maverick

Captain Tyrone La Rue, with over a decade of experience at sea, is renowned for his charismatic and energetic personality. As a world traveler, having explored the Pacific, Indian and Atlantic seas, he has most recently established his expertise in the Caribbean archipelago, dedicating the past five years to exploring the enchanting waters of the BVI. Holding an RYA Yachtmaster Ocean ticket and a PADI Dive Masters certificate, Tyrone is a qualified skipper with a passion for delivering exceptional charter experiences.

Known for his ability to create a fun and memorable atmosphere, Captain La Rue ensures the safety of all on board while orchestrating an unforgettable journey. With an unblemished track record as a skipper, he takes pride in providing a high-quality charter experience on the yacht Maverick. A highly organized team leader, Tyrone voluntarily lends a helping hand wherever needed, demonstrating his commitment to achieving the utmost satisfaction for everyone on board. Embark on a voyage with Captain Tyrone La Rue for an unparalleled maritime adventure filled with excitement, safety, and unparalleled hospitality.

Cris Flores
Bio, 2024
Chef
SY Maverick

With two decades of experience in the culinary industry, Cris is a seasoned chef and business owner known for her expertise in international cuisines. Specializing in Latin, Southern American, Mediterranean, Caribbean, and more, she brings a wealth of experience and leadership to the table.

Cris is dedicated to perpetual refinement, actively seeking and embracing diverse training methodologies from culinary experts worldwide, as part of her unwavering commitment to ongoing education in the culinary arts. Her dedication ensures that she stays ahead of culinary trends, offering guests innovative and cutting-edge dining experiences.

Adept at accommodating diverse dietary restrictions, Cris crafts menus that cater to allergies, specific dietary requirements, and personal preferences. Her commitment to excellence extends beyond the galley, as she goes above and beyond to exceed guest expectations. Passionate about providing exceptional service, Cris takes the time to understand each guest’s preferences, working tirelessly to create bespoke menus that leave a lasting impression.

Luan Niemandt
Bio, 2024
Deck/Stew
SY Maverick

Luan is an enthusiastic and hardworking individual with a diverse skill set that brings immense value to any team. With a contagious smile and an outgoing personality, Luan is always ready to tackle new and exciting challenges.

Having spent a decade in the restaurant and service industry, Luan brings a wealth of experience, including roles as a bar manager, restaurant manager, and mixologist. The expertise extends to hotel and luxury villa management, showcasing a keen eye for hospitality and customer service.

Luan’s true passion lies on the open waters. With extensive sailing experience and an in-depth knowledge of the BVI and Caribbean waters, he is well-versed in navigating the seas with finesse. As a deckhand/stew, Luan is not only equipped with the necessary yacht qualifications, including AIDA 3 Advanced Freediving certification, SSI Open Water Scuba Certification, STCW, ICC, and ENG1, but also possesses a genuine love for water sports and an active lifestyle.

Beyond the qualifications and skills, Luan embodies a spirit of curiosity and adventure. Always open to learning new skills and exploring the beauty of the Caribbean, he brings a dynamic energy to the yacht environment. Whether it’s managing the deck or ensuring impeccable service on board, Luan is the perfect addition to create memorable and enjoyable experiences for both crew and guests alike.

Title Name Nation Born Languages
Captain Tyrone LaRue American 0 English
Crew Cris Flores American

Accomodation

Electric Heads 4

Amenities

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 9
Cabins 4
Refit 2019
Year Built 2013
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 16ft Brig
Dinghy Hp 110 HP Honda
Adult W Skis Yes
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak 2
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 34'
Draft 6'
King 3
Twin Cabins 1
Pullman Cabins 2
Pref Pickup Village Cay, Tortola
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 1000 movies 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
• Starlink WiFi
• Satellite Phone (at charge)
• USB charging sockets in Salon and cabins
• Assorted reading material
• Selection of Board Games
Showers 4
Tp In Heads Yes
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
• Diving board
• Boete island float plus the float chairs and new
• SUPs with electronic thrusters.
•2x 2 Person kayaks
•1 Lyft eFoil


Number of cabins: 4
Cabin configuration: 3 Double, 1 Twin
Bed configuration: 3 King beds, 2 Single

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
Twin cabin with 2 single beds and 1 Pullman*

*Pullman can accomodate the approx weight of a 5yr old.
Yacht is best suited for 8 guests.

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

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.