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

Caribbean 2016/17

 

Day 1

 

Lunch

Grilled Snapper over a Summer Salad

Radish Apples, Candied Pecans and Carrot Curls

Blueberry Vinaigrette

 

Dinner

Shrimp Toast Points with a Warm Tomato Ragout and Fresh Shaved Parmesan

Chicken Involtini

Herb Roasted Marble Potatoes

Manchego Asparagus Bell Pepper Spinach

De-constructed Key Lime Pie with Pistachio Ice Cream

 

Day 2

 

Breakfast

Fresh baked Muffins and Cut Fruit Display

Eggs to order

Bacon

Sliced Meat and Cheese display

 

Lunch

Whole Roasted Chicken over Seasoned Wild Rice

Grilled Vegetables and Chicken Jus

 

Dinner

Crab Stuffed Shitake Mushrooms with a Whole Grain Mustard Aioli

Filet Mignon over Cream Spinach with Herbed Demi-Glaze

Roasted Portabella and Potato Ravioli

Chocolate Lava Cake, Vanilla Ice Cream & White Chocolate Mousse


Day 3

 

Breakfast

Banana Pancakes

Eggs to order

Fresh Cut Fruit & Berry Parfaits

 

Lunch

Wild Chicken and Mushroom Crepes

Vegetable Couscous Salad with Sage Beurre Blanc

 

Dinner

Spinach Artichoke Bread Bowls with Melted Gruyere Cheese

Cioppino with Crusty Bread

Mussels, Clams, Shrimps, Crab and Grouper in a Robust Tomato Broth

Apple Crisp Tartlets with Raspberry Sorbet and Orange Caramel

 

Day 4


Breakfast

Smoked Salmon Display

Fresh Pastries

Omelets made to order

 

Lunch

Thai Stir-Fry –Chicken, Beef, Pork Noodles and Broth

 

Dinner

Cauliflower Fritters with Blackened Tart Relish

Roasted Quale with Grilled Broccoli, Pave Potatoes and natural reduced Jus

Espresso, Crème Brule, Chocolate Mousse & Carmel Brittle

 

Day 5


Breakfast

French Toasts

Orange Maple Syrup & Fresh Cut Fruit

Eggs to order

Lunch

Grilled Citrus Mahi-Mahi

Tricolored Couscous with Broccolini, Sundried Tomatoes, Asparagus and Mushrooms

Sesame Ginger Lemon Vinaigrette

 

Dinner

 Caprese Salad

Pine nuts capers artichoke hearts pesto sauce

Pistachios Crusted Lamb Rack Local served with Sweet Potato Puree

Grilled Asparagus & Mint Olive Tapenade

Affogato

Vanilla Ice Cream with Chocolate Sauce, Espresso and Kahlua

Coconut Chocolate Truffles

 

Day 6


Breakfast

Pastries and Fruit Platter

Eggs Benedict

Bacon & Hams

 

Lunch

Wild Mushroom and Chicken Crepes with Lemon Beurre Blanc

Seasoned Rice Pilaf with Charred Green Beans

 

Dinner

Single Serve Meat and Cheese Plate with Fresh Jams and Crusty Bread

Tuna Wellington with Truffle Parmesan Risotto

White Asparagus with Miso Ginger Glaze

White Chocolate Cheese Cake, Dark Chocolate Mousse and Chocolate Pistachios Brittle

 

Day 7


Breakfast

Stone-ground oats and Granola Bar with all the toppings

Fresh Fruit

Eggs

 

Lunch

Grilled Shrimp Cesar Salad

Dinner

Mussles in Fennel Cream Sauce with Garlic Bread

Lobster 2 ways with Potato Gnocchi and Roasted Red Pepper Manicotti

Champagne Cream Sauce

Bananas Fosters with Vanilla Ice Cream Caramel Sauce

 

Day 8


Breakfast

Quiche Florentine

Yogurt Parfaits

Cut Fruit & Cheese

 

Lunch

Pan-Seared Salmon with Lemon Basil Beurre Blanc

Quinoa Salad with Broccoli

 

Dinner

Tuna Sashimi over Daikon Radish with Banana Ponzu

Braised Halibut in Miso Broth with Charred Baby Bok-Choy and Shaved Peppers

Berry Tartlets in Chantilly Cream

 

Chocolate Truffles and Pralines

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.

For the Caribbean all-inclusive charters a small APA of 5% is recommended to cover the cruising permits and any other additional expenses.

USVI pickup/drop off – $500 each

Christmas / New Year’s Rate: 20% surcharge is applied.

Bahamian rates (all inclusive + 4% Bahamian taxes):

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), 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.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Winter 2020/2021: Caribbean
Summer 2021: Caribbean/Bahamas

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.

For the Caribbean all-inclusive charters a small APA of 5% is recommended to cover the cruising permits and any other additional expenses.

USVI pickup/drop off – $500 each

Christmas / New Year’s Rate: 20% surcharge is applied.

Bahamian rates (all inclusive + 4% Bahamian taxes):

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), 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.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Winter 2020/2021: Caribbean
Summer 2021: Caribbean/Bahamas

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: Abigail Shulman
Nationality: American
Languages: English, American Sign Language

Abigail grew up driving center console boats on the Great South Bay. She started her career at the age of 17 as Senior Deckhand at Sayville Ferry Service. On top of seasonal experience in restaurants, she continued her way up in yachting industry as Deckhand and Stewardess on M/Y Impetuous, M/Y Deep Blue, M/Y Ruffian and most recently on M/Y Stellar, where she was responsible for general boat maintenance, fender, line handling, as well as wine and dinner service. Abigail graduated in 2018 from Nassau Community College in Liberal Arts & Science. She is well-organized, with great eye for detail and problem solver. In her free time she enjoys water sports, hiking and attending outdoor concerts and events.

Title Name Nation Born Languages
Captain Kevin Hailes British 0 English, American Sign Language

Captain

Nicholas Bunting

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 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

Caribbean 2016/17

 

Day 1

 

Lunch

Grilled Snapper over a Summer Salad

Radish Apples, Candied Pecans and Carrot Curls

Blueberry Vinaigrette

 

Dinner

Shrimp Toast Points with a Warm Tomato Ragout and Fresh Shaved Parmesan

Chicken Involtini

Herb Roasted Marble Potatoes

Manchego Asparagus Bell Pepper Spinach

De-constructed Key Lime Pie with Pistachio Ice Cream

 

Day 2

 

Breakfast

Fresh baked Muffins and Cut Fruit Display

Eggs to order

Bacon

Sliced Meat and Cheese display

 

Lunch

Whole Roasted Chicken over Seasoned Wild Rice

Grilled Vegetables and Chicken Jus

 

Dinner

Crab Stuffed Shitake Mushrooms with a Whole Grain Mustard Aioli

Filet Mignon over Cream Spinach with Herbed Demi-Glaze

Roasted Portabella and Potato Ravioli

Chocolate Lava Cake, Vanilla Ice Cream & White Chocolate Mousse


Day 3

 

Breakfast

Banana Pancakes

Eggs to order

Fresh Cut Fruit & Berry Parfaits

 

Lunch

Wild Chicken and Mushroom Crepes

Vegetable Couscous Salad with Sage Beurre Blanc

 

Dinner

Spinach Artichoke Bread Bowls with Melted Gruyere Cheese

Cioppino with Crusty Bread

Mussels, Clams, Shrimps, Crab and Grouper in a Robust Tomato Broth

Apple Crisp Tartlets with Raspberry Sorbet and Orange Caramel

 

Day 4


Breakfast

Smoked Salmon Display

Fresh Pastries

Omelets made to order

 

Lunch

Thai Stir-Fry –Chicken, Beef, Pork Noodles and Broth

 

Dinner

Cauliflower Fritters with Blackened Tart Relish

Roasted Quale with Grilled Broccoli, Pave Potatoes and natural reduced Jus

Espresso, Crème Brule, Chocolate Mousse & Carmel Brittle

 

Day 5


Breakfast

French Toasts

Orange Maple Syrup & Fresh Cut Fruit

Eggs to order

Lunch

Grilled Citrus Mahi-Mahi

Tricolored Couscous with Broccolini, Sundried Tomatoes, Asparagus and Mushrooms

Sesame Ginger Lemon Vinaigrette

 

Dinner

 Caprese Salad

Pine nuts capers artichoke hearts pesto sauce

Pistachios Crusted Lamb Rack Local served with Sweet Potato Puree

Grilled Asparagus & Mint Olive Tapenade

Affogato

Vanilla Ice Cream with Chocolate Sauce, Espresso and Kahlua

Coconut Chocolate Truffles

 

Day 6


Breakfast

Pastries and Fruit Platter

Eggs Benedict

Bacon & Hams

 

Lunch

Wild Mushroom and Chicken Crepes with Lemon Beurre Blanc

Seasoned Rice Pilaf with Charred Green Beans

 

Dinner

Single Serve Meat and Cheese Plate with Fresh Jams and Crusty Bread

Tuna Wellington with Truffle Parmesan Risotto

White Asparagus with Miso Ginger Glaze

White Chocolate Cheese Cake, Dark Chocolate Mousse and Chocolate Pistachios Brittle

 

Day 7


Breakfast

Stone-ground oats and Granola Bar with all the toppings

Fresh Fruit

Eggs

 

Lunch

Grilled Shrimp Cesar Salad

Dinner

Mussles in Fennel Cream Sauce with Garlic Bread

Lobster 2 ways with Potato Gnocchi and Roasted Red Pepper Manicotti

Champagne Cream Sauce

Bananas Fosters with Vanilla Ice Cream Caramel Sauce

 

Day 8


Breakfast

Quiche Florentine

Yogurt Parfaits

Cut Fruit & Cheese

 

Lunch

Pan-Seared Salmon with Lemon Basil Beurre Blanc

Quinoa Salad with Broccoli

 

Dinner

Tuna Sashimi over Daikon Radish with Banana Ponzu

Braised Halibut in Miso Broth with Charred Baby Bok-Choy and Shaved Peppers

Berry Tartlets in Chantilly Cream

 

Chocolate Truffles and Pralines

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.