Ed Hamilton & Co.

MERRY-TIME

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen berth guest cabins each with a private en-suite bath including electric head, shower and sink/vanity. Port side has wet shower stalls and starboard side has dry stalls.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

NO SMOKING ON YACHT

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Sample Menu

Breakfast
Eggs Benedict served with fresh croissants
Portobello mushrooms with brioche and poached eggs
Chia acai bowls
Mini quiches
Coconut pancakes with mango slices and lime syrup
Bagels with smoked salmon and fried capers
*a selection of fresh fruits, yogurts, juices, coffee and tea will be served with breakfast each day
Lunch
Pan-fried salmon with pine nut salsa
Gigli with chickpeas and za’atar
Poke bowls with spicy tuna
Zucchini, peas and basil soup
Teriyaki chicken with soba noodle salad
Salad with beef sirloin and basil
Dinner
Roasted chicken Marbella served with a aromatic olive oil mash and a kale salad with pomegranate seeds and almonds
Wild mushroom risotto with pan fried scallops and and a crunchy apple salad
White fish curry with fragrant basmati rice and roti
Butter steak with thyme, oven fries with oregano and feta and roasted aparagus with almonds, capers and dill
Pappardelle with rose harissa, black olives and capers with a baby spinach salad with dates and almonds
Mahi Mahi with coconut rice and broccoli
Dessert
Crème brûlée
Poire belle Hélène
Eton Mess
Tiramisu
Apricot Almond Tart
Key Lime Pie

Additional Rate Information

GENERAL NOTES:

 

MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/27/20

 

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
Winter 2021 to 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Summer 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Winter 2022 to 2023 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000

Additional Rate Information

GENERAL NOTES:

 

MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/27/20

 

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Dwayne was born and raised in the volcanic windward islands of St. Vincent & the Grenadines and from a young age, the sea has always been an enormous interest for him. Fishing, snorkeling, and water sports are just a few of the many exciting activities that drew him to the sea.

He started as a voluntary maintenance dockhand at a local ASA school in St. Vincent, and then humbly pursued his yachting career step by step. He gained most of his experience through deliveries of various yachts throughout the Caribbean, with a few transatlantic crossings to the Mediterranean. That led to cruising in some of the most exclusive places in the Mediterranean, including the south of France, Spain, Italy, Sardinia, Corsica and the Adriatic waters of Montenegro and Croatia.

Dwayne’s passion for the sea, sailing and yachts goes very deep and is a large part of who he his. He enjoys sharing this passion with charter guests and those with similar interests. Fishing is one of his most exciting hobbies onboard. Early morning sunrise and sunset trawling have a therapeutic effect on his soul! There is nothing better than enjoying a fresh catch.

When not sailing, he enjoys the outdoors as much as possible indulging in breathtaking hikes, bird watching, cycling and farming. Farming has always been the backbone of his family, so the planting and harvesting of fresh fruits and food crops can also be considered another huge part of his life.

Olga grew in Odessa, a beautiful Ukrainian city near the Black Sea. From the beginning, it was Olga’s dream to travel the world. She loves the opportunity to work with people and started as a crew agent, but the sea, traveling and boat life remained her passion.

This dream became a reality when she landed her first job onboard a motor yacht as a Stewardess, cruising the Mediterranean and Caribbean sea. Olga’s passion for cooking and traveling became a wonderful mix of dreams and reality.

She enjoys exploring her surroundings, experiencing different meals and learning new cultures. This allows her to add meals to her menu that are inspired by her creativity both in presentation and flavor.

The slogan of her life: to be happy everyday, meeting wonderful people, doing what you really love and smile!

 

Title Name Nation Born Languages
Captain Dwayne Daniel St Vincent 1995 English, Russian
Crew Olga Dibrova Ukraine

Captain

Dwayne Daniel

Chef/first mate

Olga Dibrova

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 49
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 8 Knots
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 12 Ft
Dinghy Hp 40 HP
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes

Other Specs

Beam 26
Queen 4
Pref Pickup Soper's Hole
Other Pickup BVI only
Turn Around 48
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2 x 57HP Yanmar dieselsOnan genset 5KW with sound shield and 110V
Inverter Yes
Voltages 120V
Water Capacity 264 Gal
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Fish Permit Inquire
Swim Platform Scoop steps
Boarding Ladder S/S ladder of scoop steps
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reef safe/eco-friendly sunscreens, toiletries and cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Other Toys 10 ft. floating dock
Underwater lights
Subwing
Floats / Noodles

4 queen berth guest cabins each with a private en-suite bath including electric head, shower and sink/vanity. Port side has wet shower stalls and starboard side has dry stalls.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

NO SMOKING ON YACHT

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Breakfast
Eggs Benedict served with fresh croissants
Portobello mushrooms with brioche and poached eggs
Chia acai bowls
Mini quiches
Coconut pancakes with mango slices and lime syrup
Bagels with smoked salmon and fried capers
*a selection of fresh fruits, yogurts, juices, coffee and tea will be served with breakfast each day
Lunch
Pan-fried salmon with pine nut salsa
Gigli with chickpeas and za’atar
Poke bowls with spicy tuna
Zucchini, peas and basil soup
Teriyaki chicken with soba noodle salad
Salad with beef sirloin and basil
Dinner
Roasted chicken Marbella served with a aromatic olive oil mash and a kale salad with pomegranate seeds and almonds
Wild mushroom risotto with pan fried scallops and and a crunchy apple salad
White fish curry with fragrant basmati rice and roti
Butter steak with thyme, oven fries with oregano and feta and roasted aparagus with almonds, capers and dill
Pappardelle with rose harissa, black olives and capers with a baby spinach salad with dates and almonds
Mahi Mahi with coconut rice and broccoli
Dessert
Crème brûlée
Poire belle Hélène
Eton Mess
Tiramisu
Apricot Almond Tart
Key Lime Pie

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.