Ed Hamilton & Co.

MOBY DICK

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2009

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 double cabins with 2m x 1.60m beds
+ one twin with 2m x 0.80m beds

In each cabin: private heads & shower, air conditioning controls, electric toilets, hair dryer, 220 V plug.

Sample Menu

MOBY-DICK SAMPLE MENU

by Chef Laetitia DUGUAY

To be adjusted according to the preference list and the fresh products found on the local markets.

 

BREAKFAST 

Breakfast will be varying every day – Continental or American style are available

Freshly squeezed orange juice, fresh fruit salad, bread, butter, jam, applesauce,

Cereals, milk, plain or fruit Greek yogurt

Breton crêpe or Plain and banana pancakes or Croissants and chocolate croissants or Fresh brioche…

Hard-boiled, scrambled, or fried eggs – Cured or cooked ham, bacon, cheese…

 

EVERY DAY: Tea, coffee, refreshing beverages,Fresh fruit, chocolate, ice cream, homemade cookies or cakes, smoothies…

 

LUNCH

Cheese is served at each lunch

Gressins rolled with cured ham, Melon and watermelon.

Tabbouleh, Tomato-Mozzarella-Basil, Mortadella pistachio.

Cup of fresh Strawberries-Mint-Chantilly

 

Corsican Charcuterie, dried fruits.

Zucchinis and feta spaghetti

Omelette with Broccio, salad.

Ice cream

 

Aïoli, Lemon and Garlic Mayonnaise, Egg,

Carrots, Green Beans, Potatoes, Cabbage, Red Pepper.

Fresh fruit salad

 

Melon and cured ham

Eggplant pie, salad

Tiramisu

 

Mezzés, Pitta, Hummus and Eggplant Caviar

Greek salad, Vine leaves

Crumble, Apricot Pie

 

Gressins Feuilletés with fresh cheese and onion, Melon, Guacamole.

Nicoise salad.

Fruit platters with melted chocolate

 

Zucchini Flowers beignets or Fresh fried anchovies.

Octopus, Carrot, Zucchini, Fennel and Chickpea Salad.

Ice Cream

 

DINER

Cheese is served at each l dinner

Mackerel and Chives canapés or Fig and Fresh

Whole fish in the oven, Rice, Tian of vegetables or fennel.

Lemon Meringue pie

 

Fresh cottage cheese with Canut or Tzatzíki,

Gressins and vegetable sticks.

Clams spaghetti

Fig Panacotta

 

Hummus, Gressins or Pitta Bread and vegetable sticks

Cnocci Tomato Sauce with Marjoram and parmesan

Chocolate Mousse

 

Green and black olive tapenade, Vegetable sticks, Toasts

Asparagus or Mushroom and Parsley Risotto, Parmesan

Fruit salad Mix

 

Corsican charcuterie

Saltimbocca al la Romana (Veal, Parma ham and Tom, or Mozzarella), mashed potato, parsley, mascarpone, carrot)

Carpaccio Mango-Pineapple, Raspberry

 

Dry fruits – Broccoli zucchini, Mint, Fresh ravioli with tomato sauce or with olive oil, Basil, Parmesan.

Coconut Chocolate Mousse

 

Canapés « Terrine du Berger »

Leg of Lamb with rosemary and honey, potatoes, and beans.

Apple Pie

Additional Rate Information

WEEKLY SUMMER RATES
April-May-June & Sept-oct: 2-10 guests : 24 200 Euros
july & August: 2-10 guests : 28 600 Euros

30% APA + VAT applicable / MYBA TERMS

Customary Crew gratuity at charterers’ discretion.

Additional Rate Information

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

Winter Area: W. Med -Riviera/Cors/Sard.

Location Details: MOBY DICK is available for the Summer season in Corsica / Sardinia / Italy / Sicily
Delivery fees required

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 €28,600 €28,600 €28,600 €28,600 €28,600 €28,600 €28,600 €28,600 €28,600 €0 €0
Summer 2022 Plus Expenses €28,600 €28,600 €28,600 €28,600 €28,600 €28,600 €28,600 €28,600 €28,600 €0 €0

Additional Rate Information

WEEKLY SUMMER RATES
April-May-June & Sept-oct: 2-10 guests : 24 200 Euros
july & August: 2-10 guests : 28 600 Euros

30% APA + VAT applicable / MYBA TERMS

Customary Crew gratuity at charterers’ discretion.

Location Details

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

Winter Area: W. Med -Riviera/Cors/Sard.

Location Details: MOBY DICK is available for the Summer season in Corsica / Sardinia / Italy / Sicily
Delivery fees required

aptain: Christophe RIGHEZZA
Captain 500 – Captain 200 Sailing
English speaking, Italian

Christophe has nearly 35 years experience in the yachting.
He has worked as Captain for 20 years and have covered more than 250,000 nautical miles including 20 Transatlantic and 8 Indian Ocean Crossings
From 1984 to 2005, he created and managed a nautical club at la Citoat
First he has also worked as DOCK MASTER in Mediterranean and in the Caribbean.
He did attend also the mondial Fun Board Cup from 1979 à 1990.
Christophe is patient and calm in all circumstances, making guests satisfaction her priority.
With his perfect knowledge of the Med and the Caribbean he is enjoying showing the best spots to his guests.

SECOND: Georges MOLLAT SYLVESTRE
Captain 200 Motor
Basic English

Georges is the Second captain. Lover of the sea with 10 years of experience in yachting.
If you like fishing, he will be happy to assist and guide you.
Dynamic and joyful, he will be pleased to welcome and accompany you on your cruise.

STEW / COOK: Elysabeth SOUBIES
French
Captain 500 (STCW) Navigation High School – Anvers (Belgium).
CFBS STCW 2010 standard,
Fluent English, basic Spanish

With her 20,000 NM sailed across the Atlantic, sailing throughout the Mediterranean, the French Atlantic coasts and the Caribbean Elysabeth has allowed her to acquire the necessary knowledge and qualities in yachting.
For two years, she taught sailing-cruise for the Ministry of Agriculture, then for one year she was a crew member on the SNSM canoe of Lifeguards at Sea in La Ciotat.
The last 3 years, she has worked as Deck/ stew aboard sailing yachts like: SEAZEN II, 70 ft Sunreef ; JUNGLE FEVER, 64 ft Hanns ; ARAOK, 58 ft Fontaine P.
Elisabeth is enthusiastic, very organized with a sense of detail. Always smiling she is offering to the guests fa

Title Name Nation Born Languages
Captain Christophe RIGHEZZA French 0 French, English, Italian, Spanish
Crew Elysabeth SOUBIES French

SECOND

Georges MOLLAT SYLVESTRE

Accomodation

Electric Heads 5

Ammenities

Ac Partial
Hair Dryer Yes
Generator 2 x 17 KWA
Water Maker YES 3.7 gallons/H
Ice Maker Yes

Electronics

Ipod Yes

General

Length 65
Pax 10
Cabins 5
Year Built 2009
Cruise Speed 10

Leisure

Dinghy semi rigid
Dinghy Hp 40
Adult W Skis Yes
Stand Up Paddle 1
Gear Snorkel Yes
Wake Board Yes
2 Man Kayak 1
Games Beach Yes
Fishing Gear Yes

4 double cabins with 2m x 1.60m beds
+ one twin with 2m x 0.80m beds

In each cabin: private heads & shower, air conditioning controls, electric toilets, hair dryer, 220 V plug.

MOBY-DICK SAMPLE MENU

by Chef Laetitia DUGUAY

To be adjusted according to the preference list and the fresh products found on the local markets.

 

BREAKFAST 

Breakfast will be varying every day – Continental or American style are available

Freshly squeezed orange juice, fresh fruit salad, bread, butter, jam, applesauce,

Cereals, milk, plain or fruit Greek yogurt

Breton crêpe or Plain and banana pancakes or Croissants and chocolate croissants or Fresh brioche…

Hard-boiled, scrambled, or fried eggs – Cured or cooked ham, bacon, cheese…

 

EVERY DAY: Tea, coffee, refreshing beverages,Fresh fruit, chocolate, ice cream, homemade cookies or cakes, smoothies…

 

LUNCH

Cheese is served at each lunch

Gressins rolled with cured ham, Melon and watermelon.

Tabbouleh, Tomato-Mozzarella-Basil, Mortadella pistachio.

Cup of fresh Strawberries-Mint-Chantilly

 

Corsican Charcuterie, dried fruits.

Zucchinis and feta spaghetti

Omelette with Broccio, salad.

Ice cream

 

Aïoli, Lemon and Garlic Mayonnaise, Egg,

Carrots, Green Beans, Potatoes, Cabbage, Red Pepper.

Fresh fruit salad

 

Melon and cured ham

Eggplant pie, salad

Tiramisu

 

Mezzés, Pitta, Hummus and Eggplant Caviar

Greek salad, Vine leaves

Crumble, Apricot Pie

 

Gressins Feuilletés with fresh cheese and onion, Melon, Guacamole.

Nicoise salad.

Fruit platters with melted chocolate

 

Zucchini Flowers beignets or Fresh fried anchovies.

Octopus, Carrot, Zucchini, Fennel and Chickpea Salad.

Ice Cream

 

DINER

Cheese is served at each l dinner

Mackerel and Chives canapés or Fig and Fresh

Whole fish in the oven, Rice, Tian of vegetables or fennel.

Lemon Meringue pie

 

Fresh cottage cheese with Canut or Tzatzíki,

Gressins and vegetable sticks.

Clams spaghetti

Fig Panacotta

 

Hummus, Gressins or Pitta Bread and vegetable sticks

Cnocci Tomato Sauce with Marjoram and parmesan

Chocolate Mousse

 

Green and black olive tapenade, Vegetable sticks, Toasts

Asparagus or Mushroom and Parsley Risotto, Parmesan

Fruit salad Mix

 

Corsican charcuterie

Saltimbocca al la Romana (Veal, Parma ham and Tom, or Mozzarella), mashed potato, parsley, mascarpone, carrot)

Carpaccio Mango-Pineapple, Raspberry

 

Dry fruits – Broccoli zucchini, Mint, Fresh ravioli with tomato sauce or with olive oil, Basil, Parmesan.

Coconut Chocolate Mousse

 

Canapés « Terrine du Berger »

Leg of Lamb with rosemary and honey, potatoes, and beans.

Apple 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.