Ed Hamilton & Co. Yacht Charter Agents

MINTED ONE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2026

Special Offer

10% Off the Lagoon 60 ‘Minted One’

The Crewed Lagoon 60 Catamaran ‘Minted One’ is offering 10% off charters sailing now through December 2026. . Excludes Thanksgiving, Christmas, and New Years

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 Cabin Version
4 Queen en suite staterooms 
Crew takes port aft cabin

Sample Menu

Caitlin Willows’ Sample Meun

Breakfast

Sourdough|Avocado|Pickled onion|Chilli lime dressing|Pomegranate

Garlic Greek yogurt| Poached egg|Spiced olive oil|Fresh Dill

Rolled oats|Chia seeds|Pumpkin puree|Cinnamon|nutmeg|Greek yogurt

Sourdough|Beetroot hummus|Feta|Chives|Hot honey

Sourdough|Duck confit|Poached egg|Spinach|Capers|Hollandaise

Lemon ricotta pancake|Citrus zest crème|blackberries

Acai|Granola|Almond butter|Berries|Toasted coconut

 

Lunch 

All lunches served with homemade focaccia. 

Grilled octopus|Burrata|Confit tomato|Basil chimichurri

Crispy skin salmon|Arugula|Blood orange|Toasted almond|Burnt zest vinaigrette

Crab|Avocado|Cucumber|Local greens|Citrus aioli

Tabbouleh|Rack of lamb|Fried eggplant|Kalamata tzatziki

Tuna crudo|Melon|Cucumber|Avocado|jalapeno|Ginger

Watercress soup|Scallops|Crispy potato skin|asparagus

Thai marinated sirloin|Cilantro|Tomato|Toasted cashew nut|Ginger teriyaki

 

Appetizers

Wahoo ceviche|Melon|Pickled chilli|Crispy wonton chip 

Gazpacho|Watermelon|Vodka|Black pepper|Sourdough crisp 

Crab|Avocado|Cucumber|Local greens|Citrus aioli

Panko prawn|Avocado mousse|Charred mango salsa

Grilled artichoke|Mojo de ajo|Preserved lemon

Beef tartar toast|Grated cured egg yolk|Crispy shallots 

Bao buns|Gochujang pulled pork|Pickled red onion|Chili cilantro aioli 

 

Dinner 

All dinners served with homemade brioche dinner rolls. 

Crispy pork belly|Scallop|Cauliflower puree|Panko egg yolk 

Crispy pork belly|Scallop|Cauliflower puree|Panko egg yolk 

Butternut ravioli|Crispy Pancetta|Burnt sage butter|Candied hazelnut 

Poached Sea bass|Citrus caper butter|Asparagus|Crispy thyme gnocchi 

Herbed snapper|Sweet pea riso|Citrus pea puree 

Seared fillet mignon|Dijon potato puree|Port glazed mushrooms 

Linguine|Clams|White wine|Parsley|Lemon 

Tarragon butter poached lobster|Crispy yuca|Lemon olive oil broccolini  

 

Dessert

Dark chocolate|Raspberry mousse|Raspberry caviar| Chocolate soil 

Madagascar vanilla semi freddo|Passionfruit puree|Thyme shortbread crumb 

Jasmine tea panna cotta|Grilled peaches|Cinnamon 

Olive oil cake|Honey comb|Flake salt crème 

Tiramisu 

Pavlova|Grapefruit|Crème anglaise 

Rose water mille-feuille 

 

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.

*6 Night Minimum*

Christmas Week – $60,000
New Years Week – $65,000

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $250 discount
***must be 15 or under at the time of charter***

Additional Rate Information

Operating Areas: Caribbean Virgin Islands (US/BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2026 to 2027 Inclusive $52,000/week $52,500/week $53,000/week $53,500/week $54,000/week $54,500/week $55,000/week
Summer 2027 Inclusive $52,000/week $52,500/week $53,000/week $53,500/week $54,000/week $54,500/week $55,000/week

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.

*6 Night Minimum*

Christmas Week – $60,000
New Years Week – $65,000

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $250 discount
***must be 15 or under at the time of charter***

Location Details

Operating Areas: Caribbean Virgin Islands (US/BVI)

Jake is an experienced yachtsman, with an impressive sailing record having covered over 40000nm with 4 Atlantic crossings, dozens of Med crossings and plenty of yachting around the south coast of England. He started his sailing journey from a small island off of the south coast of the UK own called Hayling island. Jake starting dinghy sailing at 9 where he quickly progressed through the ranks to national junior champion and eventually representing GBR in many world champion events at youth level.
Over his 10 year career in yachting he has been working in the superyacht sector on racing yachts and high performance carbon yachts. His previous job as a 1st mate on a 148ft carbon yacht and 2 seasons on Adagio gave him vast experience in all types of conditions, environments and locations. His studies in the yachting industry has merited him with his Officer of the watch 3000gt which qualifies him to be an officer on yachts over 80m/262ft. Jake brings a wealth of experience, unwavering dedication and a genuine love for the sea. He guarantees a safe and memorable sailing experience for all that embark on his voyages.

Caitlin is a foodie. She loves making food and has an unrelenting desire to please people with it. She too has been working in the superyacht industry for over 8 years, spanning across the globe on a variety of different yachts. She too has completed 3 Atlantic crossing on sailing and motor yachts, with many thousands of miles under her belt.
Caitlin’s journey took an exciting turn when she had the opportunity to work under 2 incredible Italian chefs which filled her culinary arsenal with a touch of elegance and sophistication. Their mentorship helped shape her creativity and push her talents to another level. She was born in South Africa where she was raised by a family who loves a traditional “braai”. Her mother being Mauritian and her father from South Africa she, from a young age was surrounded by different cuisines and cultures. Besides her culinary skills she is irresistibly drawn to the sea and finds solace and inspiration from its depths. Cheffing is her passion so perusing it as a long term career seems to be the only option. Caitlin brings a desire to provide exquisite meals against the back drop of the beautiful Caribbean Sea.

Captain Jake Todd

Qualifications
MCA OOW 3000gt
MCA AEC 1
RYA Yacht Master Ocean Theory
RYA Yacht Master Offshore Theory and Practical
RYA Diesel Engine Maintenance
PADI DIve Master
Power Boat level ll
RYA PWC Proficiency
RYA Small Craft Radar
RYA Dinghy Instructor
RYA Race Coach level ll

Chef/First Mate Caitlin Willows

Qualifications 

RYA Powerboat Level II
PYA Guest level 1 Course 
All service styles
Floristry and table presentation 
Cocktails and mixology 
Wine and food pairing, basic wine knowledge
CTH Level 2 Award in Culinary Arts,
Ashburton Culinary School
Mastery of professional kitchen practices 
Premium cakes, biscuits and breads 
Pastries and pasta
Butchery and preparation of fish, meat and poultry
Sushi and Asian cuisine
CIEH Food Safety Level ll 
PADI Dive Master

Jason de Bruyn Crew
Growing up in Durban, South Africa, Jason developed a deep appreciation for the ocean, adventure, and the natural beauty of the coastline. From an early age, he spent his free time surfing, exploring the outdoors, and embracing an active lifestyle, experiences that shaped both his adventurous spirit and his love for the sea.

Straight after leaving school, Jason pursued a career in hospitality, driven by a passion for creating memorable experiences through exceptional food and service. His entrepreneurial ambition led him to open his own restaurant at a young age, where he built a reputation for quality, consistency, and genuine hospitality. The restaurant continues to operate successfully today, a testament to his vision, dedication, and commitment to excellence.

Wanting to combine his lifelong passion for the ocean with his extensive hospitality background, Jason naturally found his place in the yachting industry. It allows him to merge his love for the sea with his commitment to delivering world-class guest experiences, whether through outstanding service, attention to detail, or creating unforgettable moments on board.

With a strong work ethic, calm and approachable nature, and a genuine passion for hospitality, Jason thrives in dynamic environments where professionalism, adventure, and exceptional service come together. His goal is always to exceed expectations and ensure every guest leaves with memories that last a lifetime.

. STCW
. Small Powerboat & Rib master Certification
 Introduction to VHF Radio Operations

Title Name Nation Languages
Captain Jake Todd English English
Chef Caitlin Willows

Captain

Jake Todd

Chef

Caitlin Willows

Crew

Jason de Bruyn

General

Year Built 2026
Cabins 4
Guests 8
Length 60 feet

Accommodation

Queen Cabins 4
Electric Heads 4
Tp In Heads Yes

Amenities

Ac Full
Water Maker Yes
Salon Stereo Yes
iPod/MP3 Yes
Video Yes
CDs Streaming
Board Games Yes
Camcorder Yes
Sun Awning Yes
Bimini Yes
Hatches Yes
BBQ Yes
Deck Shower Yes
Hair Dryer Yes
Ice Maker Yes
Inverter Yes
Smoking Allowed Transom Only
Sailing Instruction Yes
Internet/WiFi Onboard WIFI

Charter Preferences

Kosher Inq
Special Diets Inq
Gay Charters Yes
Nude Charters Yes
Crew Smoke No
Children Allowed Yes

Green Initiatives

Green Make Water Yes
Green Reuse Bottle Yes

Leisure

Water Skis Kids Yes
Dinghy Size: Highfield 420, engine: 60hp
Wakeboards Yes
Tube Yes
Floating Mats Yes
Stand-up Paddle Boards 2
Snorkel Gear Yes
Sea Scooters Yes
Swim Platform Yes
Boarding Ladder Yes
Beach Games Yes

Scuba Diving

Scuba On Board Onboard
Number Of Divers 8
License Info Master
Dive Tanks 8
BCS 8
Regulators 8
BCS Reg Included
Air Compressor Onboard
Diving Info 3 dives included per certified diver

Diving group number depends on certified divers experience.
Dives Per Week 6
Diving Costs Info 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Other Specs

Beam 31 feet
Draft 5 feet
Builder Lagoon
Pref Pickup West End, Tortola
Other Pickup Please inquire
Turn Around 48 HR Required
Other Toys 2x Bote paddle boards
2x Lefeet Sea Scooters
1x inflatable platform
2x inflatable Bote loungers
1x inflatable towing Donut
1x wakeboard
1x efoil

5 Cabin Version
4 Queen en suite staterooms 
Crew takes port aft cabin

Caitlin Willows’ Sample Meun

Breakfast

Sourdough|Avocado|Pickled onion|Chilli lime dressing|Pomegranate

Garlic Greek yogurt| Poached egg|Spiced olive oil|Fresh Dill

Rolled oats|Chia seeds|Pumpkin puree|Cinnamon|nutmeg|Greek yogurt

Sourdough|Beetroot hummus|Feta|Chives|Hot honey

Sourdough|Duck confit|Poached egg|Spinach|Capers|Hollandaise

Lemon ricotta pancake|Citrus zest crème|blackberries

Acai|Granola|Almond butter|Berries|Toasted coconut

 

Lunch 

All lunches served with homemade focaccia. 

Grilled octopus|Burrata|Confit tomato|Basil chimichurri

Crispy skin salmon|Arugula|Blood orange|Toasted almond|Burnt zest vinaigrette

Crab|Avocado|Cucumber|Local greens|Citrus aioli

Tabbouleh|Rack of lamb|Fried eggplant|Kalamata tzatziki

Tuna crudo|Melon|Cucumber|Avocado|jalapeno|Ginger

Watercress soup|Scallops|Crispy potato skin|asparagus

Thai marinated sirloin|Cilantro|Tomato|Toasted cashew nut|Ginger teriyaki

 

Appetizers

Wahoo ceviche|Melon|Pickled chilli|Crispy wonton chip 

Gazpacho|Watermelon|Vodka|Black pepper|Sourdough crisp 

Crab|Avocado|Cucumber|Local greens|Citrus aioli

Panko prawn|Avocado mousse|Charred mango salsa

Grilled artichoke|Mojo de ajo|Preserved lemon

Beef tartar toast|Grated cured egg yolk|Crispy shallots 

Bao buns|Gochujang pulled pork|Pickled red onion|Chili cilantro aioli 

 

Dinner 

All dinners served with homemade brioche dinner rolls. 

Crispy pork belly|Scallop|Cauliflower puree|Panko egg yolk 

Crispy pork belly|Scallop|Cauliflower puree|Panko egg yolk 

Butternut ravioli|Crispy Pancetta|Burnt sage butter|Candied hazelnut 

Poached Sea bass|Citrus caper butter|Asparagus|Crispy thyme gnocchi 

Herbed snapper|Sweet pea riso|Citrus pea puree 

Seared fillet mignon|Dijon potato puree|Port glazed mushrooms 

Linguine|Clams|White wine|Parsley|Lemon 

Tarragon butter poached lobster|Crispy yuca|Lemon olive oil broccolini  

 

Dessert

Dark chocolate|Raspberry mousse|Raspberry caviar| Chocolate soil 

Madagascar vanilla semi freddo|Passionfruit puree|Thyme shortbread crumb 

Jasmine tea panna cotta|Grilled peaches|Cinnamon 

Olive oil cake|Honey comb|Flake salt crème 

Tiramisu 

Pavlova|Grapefruit|Crème anglaise 

Rose water mille-feuille 

 

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. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.