Ed Hamilton & Co.

MAYRILOU

  • Guests 10
  • Cabins 5
  • Model Power
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

MAYRILOU is accomodating up to 10 guests in 5 cabins as follow:

Main deck: 1 VIP cabin (frontside)
Starboard: 1 Master cabin (aftboard) + 1 double cabin converted in twin 80 x 200 cm size beds (frontside)
Portside: 1 double cabin (aftboard) + 1 double cabin converted in twin 80 x 200 cm size beds (frontside)

All Guests cabins are equipped with Queen size beds.
Each Guests cabin has separate heads & shower and air conditionning with private control.

Also TV sets, sono Surround 5.1, plugs (1 x 110V-60Hz + 1 x 220V-50Hz + 2 USB ports), hair dryer and safe.

Separate crew quarter: aft portside cabin + starboard peak

Sample Menu

M/Y MAYRILOU
SAMPLE MENU by Sylvie SEBASTIA

BREAKFAST

Fruit juice, selection of teas, coffee, milk – Fresh fruits, muesli, yogurt,
Bacon and eggs with french baguette or toast, butter, honey, marmelade, baked croissants, pancakes

 

LUNCHES

Salmon, cucumber tartare
Broccoli salad with pine nuts
Mixed fruit

Revisited tabbouleh salad
Chicken skewers with peanut sauce Vegetable tian
Coconut lime flan

Wolf carpaccio and julienne of fresh vegetables
Burata tomato salad – Mixed cheese, green salad
Fruit tart

Roasted avocado and shrimp carpaccio
Grated carrots, apples, raisins hazelnuts
Ricota Spinach Quiches
Coconut / mango sorbet

Nicoise salad
Zucchini mint gazpacho
Fennel carpaccio with citrus fruits and pine nuts

Andalusia gazpacho
Grilled squid – Endive Roquefort walnut salad
Roasted pineapple flambé with rum

Carpaccio tataki fish of the day (tuna, salmon, sea bream…)
Exotic salad
Fruit panacotta (mango/passion)

 

DINNERS

Caramelized shallot tatin, salad bowl
Tataki tuna, avocado cream, green beans
Chocolate / ginger mousse

Wild garlic cream and sesame shrimp
Monkfish supreme with green vegetables
Bavarian white chocolate red 

Shrimp ravioli and homemade bisque
Sesame veal filet mignon with creamy polenta
Dome-style apple tatin

Saffron scallops
Turbo Hollandaise sauce steamed new potato, roasted asparagus
Lemon crumble tart

Cream to burn fatty liver
Beef steak in forest cream mashed with truffled potatoes
Passion fruit mousse

Scallops with passion fruit emulsion
Roasted sea bass fillet with virgin sauce / ratatouille
Creme caramel

Risotto p. Candied asparagus peas
Rack of lamb / zucchini flan and mashed sweet potato
Red fruit soup / Lemon sorbet

Additional Rate Information

SUMMER WEEKLY RATES 2021-2022:
March – April -May -June-September – October / 2-5 guests: 38 000 EUROS / 6-10 guests: 40 000 EUROS
July-August / 2-5 guests: 43 000 EUROS / 6-10 guests: 45 000 EUROS
MYBA Terms: + 30% APA + VAT to cover all expenses
One week minimum required – Depending of the calendar and at low season 5 days could be considered.

WINTER 2021-2022 – TBA

Additional Rate Information

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Location Details: WINTER 2020-2021: UNAVAILABLE

SUMMER 2021 & 2022: Available from May in WEST MED (SOF, Corsica-Sardinia).
Italy – Sicily on request

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 11 Guests 12 Guests
Summer 2021 Plus Expenses €43,000 €43,000 €43,000 €43,000 €45,000 €45,000 €45,000 €45,000 €45,000 €0 €0
Summer 2022 Plus Expenses €43,000 €43,000 €43,000 €43,000 €45,000 €45,000 €45,000 €45,000 €45,000 €0 €0
Summer 2022 Plus Expenses €43,000 €43,000 €43,000 €43,000 €45,000 €45,000 €45,000 €45,000 €45,000 €0 €0

Additional Rate Information

SUMMER WEEKLY RATES 2021-2022:
March – April -May -June-September – October / 2-5 guests: 38 000 EUROS / 6-10 guests: 40 000 EUROS
July-August / 2-5 guests: 43 000 EUROS / 6-10 guests: 45 000 EUROS
MYBA Terms: + 30% APA + VAT to cover all expenses
One week minimum required – Depending of the calendar and at low season 5 days could be considered.

WINTER 2021-2022 – TBA

Location Details

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Location Details: WINTER 2020-2021: UNAVAILABLE

SUMMER 2021 & 2022: Available from May in WEST MED (SOF, Corsica-Sardinia).
Italy – Sicily on request

– Fully vaccinated crew –

CAPTAIN: Caroline BOURDIN
French
200 & 500 STCW 95
Languages: French, English conversational

Caroline’s father was an airplane pilot with a real passion for sailing and the sea. She was very lucky to travel around the world from her youngest age.
She discovered sailing during family cruises, exploring the West Indies, French Polynesia and the Mediterranean.
She studied management in La Rochelle in Atlantic coast of France and used to make lot of regatta on famous sailing yachts like TUIGA or MOONBEAM.
She worked during 10 years on her own in the organization of events and nautical training.
Then 6 years ago Caroline chose to change her life and became finally a sailor which was her ever dream.
She got all proper diploma & mechanics certificate and did start a new career in yachting!
Caroline has worked on the Mangousta 108 NAISCA V, on the Princess 64 JTM999 and as on the Turkish Gulet VITA DOLCE.
Warm hearted and friendly, she will make client’s expectations her priority ensuring safety and best atmosphere cruise.

CHEF: Sylvie SEBASTIA
French
STCW
Languages: French and English

Sylvie started 28 years ago on a classic sailing vessel in Corsica
Mediterranean food is her favorite; She likes also Asian food some time does fusion cook.
She is silver service, discreet, smiling and pleasant.

ENGINEER / DECKHAND: Cedric NICOLAS
French
STCW
Languages: French, basic English

Cedric is born in Nice area. He grew up between the sea and the mountain with trips in the islands overseas.
Pushed by his family who always worked in this field, he started his young career working in some famous restaurants and hotels in the French Riviera and in La Reunion Island,
While visiting le Meridien Hotel in Monaco he had the opportunity to start working in the safety field which did bring him to develop various skills including maintenance of mechanical machinery and to volunteer at the SNSM for the safety committee of the yacht club of Monaco, the safety and the security of the marina.
Cedric met Caroline when he was working for the Port master of Golfe Juan. He decided to do everything possible to embark and live on the sea with her. He returned to school to pass his certificates. He took the position of 3rd engineer & deckhand on CAPELLA C, an amazing 60m exploration vessel during nearly 2 years.
Aboard MAYRILOU, he will be available for everyone, dedicated to high-end service and a keen sense of details.

STEW/DECK: Laurent BELTRITTI
French
CFBS – CMP
Languages: French and English

Laurent’s father was a flight attendant with a real passion for travel, from his youngest age Laurent was lucky to discover the world.
Travelling between Tahiti, Caribbean, Mauritius, New Caledonia and spending my summer holidays in south of France made me fall in love with the sea. In 2002 After schools Laurent decide to joined the airline industry to keep travelling the world.
During his airline career he was trained to be sensitive to the needs and feelings of others, including guest and other crew members.
He is skilled in dealing with unforeseen situations on a daily basis. Good eye for detail Laurent enjoy delivering excellente customer services. His personal qualities include being adaptable and flexible to changes in the workplace, effective time management and organisation skills.
In 2016 Laurent moved from Paris to Nice to get close to the sea and four years later he started his yachting training (CFBS, PBL2, Deck rating, Jet ski instructor)
His passion for the ocean and travelling makes yachting the ideal new career for Laurent.
His ability to anticipate requirements and attend to the needs of guest in a timely manner will make me a valuable addition to the Mayrilou crew.

Title Name Nation Born Languages
Captain Caroline BOURDIN French 0 French, English
Crew Sylvie SEBASTIA French

CAPTAIN

Caroline BOURDIN

CHEF

Sylvie SEBASTIA

Deck Hand

Cedric NICOLAS

STEW/DECK

Laurent BELTRITTI

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 Synchronized KOEHLER: 35 KVA
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes

General

Length 68
Pax 10
Cabins 5
Year Built 2017
Cruise Speed 10
Guest Pet No
Children Allowed Yes

Leisure

Dinghy semi rigid
Dinghy Hp 50
Adult W Skis Yes
Jet Skis Yes
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 1
Games Beach Yes
Fishing Gear Yes
Dive Info RENDE VOUS DIVING ONLY
Other Toys Semi-rigid tender 15 feet / Engine: Honda 4 stroke 50 HP
2 Seabob jet
1 Jet ski (only in Mediterranean and driving licence needed to use it)
2 Water ski (1 for adut, 1 for kids)
1 Wakeboard
2 Wake surf
1 Hydroslide (between kneeboard/skimboard/wake very funny and safe for kids)
2 Inflattable paddle
1 inflatable kayak (for 3 persons)
1 Donut
Beach toys ( rakets, foam chips for bathing, water guns...)
Fishing equipment
Deep sea fishing gear (very light equipment)
Snorkeling for 8 (adults & kids)

Rendez-vous diving only

MAYRILOU is accomodating up to 10 guests in 5 cabins as follow:

Main deck: 1 VIP cabin (frontside)
Starboard: 1 Master cabin (aftboard) + 1 double cabin converted in twin 80 x 200 cm size beds (frontside)
Portside: 1 double cabin (aftboard) + 1 double cabin converted in twin 80 x 200 cm size beds (frontside)

All Guests cabins are equipped with Queen size beds.
Each Guests cabin has separate heads & shower and air conditionning with private control.

Also TV sets, sono Surround 5.1, plugs (1 x 110V-60Hz + 1 x 220V-50Hz + 2 USB ports), hair dryer and safe.

Separate crew quarter: aft portside cabin + starboard peak

M/Y MAYRILOU
SAMPLE MENU by Sylvie SEBASTIA

BREAKFAST

Fruit juice, selection of teas, coffee, milk – Fresh fruits, muesli, yogurt,
Bacon and eggs with french baguette or toast, butter, honey, marmelade, baked croissants, pancakes

 

LUNCHES

Salmon, cucumber tartare
Broccoli salad with pine nuts
Mixed fruit

Revisited tabbouleh salad
Chicken skewers with peanut sauce Vegetable tian
Coconut lime flan

Wolf carpaccio and julienne of fresh vegetables
Burata tomato salad – Mixed cheese, green salad
Fruit tart

Roasted avocado and shrimp carpaccio
Grated carrots, apples, raisins hazelnuts
Ricota Spinach Quiches
Coconut / mango sorbet

Nicoise salad
Zucchini mint gazpacho
Fennel carpaccio with citrus fruits and pine nuts

Andalusia gazpacho
Grilled squid – Endive Roquefort walnut salad
Roasted pineapple flambé with rum

Carpaccio tataki fish of the day (tuna, salmon, sea bream…)
Exotic salad
Fruit panacotta (mango/passion)

 

DINNERS

Caramelized shallot tatin, salad bowl
Tataki tuna, avocado cream, green beans
Chocolate / ginger mousse

Wild garlic cream and sesame shrimp
Monkfish supreme with green vegetables
Bavarian white chocolate red 

Shrimp ravioli and homemade bisque
Sesame veal filet mignon with creamy polenta
Dome-style apple tatin

Saffron scallops
Turbo Hollandaise sauce steamed new potato, roasted asparagus
Lemon crumble tart

Cream to burn fatty liver
Beef steak in forest cream mashed with truffled potatoes
Passion fruit mousse

Scallops with passion fruit emulsion
Roasted sea bass fillet with virgin sauce / ratatouille
Creme caramel

Risotto p. Candied asparagus peas
Rack of lamb / zucchini flan and mashed sweet potato
Red fruit soup / Lemon sorbet

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.