- Guests 6
- Cabins 3
- Model Sail
- Year Built 2014
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2021 to 2022||All Inclusive||$13,250||$13,875||$14,500||$15,125||$15,750|
|Summer 2022||All Inclusive||$13,250||$13,875||$14,500||$15,125||$15,750|
|Winter 2022 to 2023||All Inclusive||$13,250||$13,875||$14,500||$15,125||$15,750|
Additional Rate Information
Delivery fees – one-way trip and vice versa:
St Vincent / Union to St Lucia – $250
Grenada to St Vincent / Union – $500
Grenada to St Lucia – $750
Grenada to Martinique – $1,000
Please inquire for delivery fees to other islands
Christmas Week: $17,325
New Years Week: $18,113
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.
Summer Area: Caribbean Leewards, Caribbean Windwards
Winter Area: Caribbean Leewards, Caribbean Windwards
Location Details: Based in Grenada, Windward Islands
CAPTAIN AUGUSTINE (GUS) CLEMENT:
Captain Augustine (Gus) Clement is originally from Grenada’s little sister island of Petite Martinique. He says he grew up as a “sea boy”. In part, because on a tiny island you’re always just steps from the sea. More so because he can’t remember a time when he wasn’t on boats. To date, he has sailed over 100k nautical miles, on both charter and private yachts, in the Caribbean, Atlantic, Mediterranean, South Pacific, Canada, and the Americas.
Having grown up in the islands of Grenada, Captain Gus is an especially remarkable host. Guests will experience magnificent sailing because Gus knows the winds, seas, and tides with the intimacy of old friends. As an avid sports fisherman, he knows where the fish are. Let him know if you prefer complete solitude or a bit of mayhem on your beach; deep wrecks to dive or shallow reefs for snorkeling, a secluded sandy beach or shady banks for a barbecue. Gus will make sure that your charter itinerary on MOJEKA will be exactly what you want.
Gus is meticulous about yacht maintenance and an expert navigator. He is qualified as Yachtmaster Ocean 200tons # 1894 issued 20 January 1997, Commercial Endorsement, MCA Seafarer Medical Certificate ENG 1 and Marine Safety Training STCW95 #005380 from the Royal Yachting Association Department of Transport United Kingdom. In addition to a lengthy list of accomplishments, he’s also a great guy. Among colleagues and friends, his easy going, calm nature have earned him the nickname “No Fuss Gus”.
CHEF/STEW ELLIE MAE BYAS:
Ellie Mae Byas has an infectious smile, a subtle sense of humor, and a lengthy list of impressive accomplishments. She was born and educated in Amsterdam, Netherlands, but is truly a citizen of the world. She is certified as a P.A.D.I Open Water Scuba instructor. She has taught scuba at Club Meds, Robinson Clubs, in the Maldives, managed a dive center in Rovinj, Croatia, and owned a dive center in Mallorca. She has R.Y.A Certification Yachtmaster Offshore and has circumnavigated the globe in her own yacht, Bon Bini. With a little coaxing, guests aboard MOJEKA can persuade Ellie into recounting some amazing sea stories.
Ellie has been a charter yacht chef for more than a decade. Although she specializes in recipes with fresh seafood and local ingredients, having lived all over the world she has a sophisticated repertoire. Of course, her menu is based on guest preferences. So, whether the mood dictates a gourmet menu paired with fine wine, or sandwiches with a hot cup of Grenada chocolate, guests are never disappointed. Even those on special diets.
Ellie’s hobbies are spearfishing, snorkeling, scuba diving, and sailing. She also has a small cottage industry smoking fish. Provided there’s time away from the galley, she welcomes guests to join her in any activities of interest. And she can explain things to almost everyone in a way they can understand it, because she is fluent in English, Dutch, German and French and conversational Spanish.
Crew Interview with Gus and Ellie Mae – https://www.youtube.com/watch?reload=9&v=BkAfxvrEpf8&feature=youtu.be
|Captain||Gus Clements||St Vincent||1963||English|
|Crew||Ellie Mae Byas||Dutch|
Captain & Chef/Stew
Captain Gus & Ellie-Mae
Salon has TV/DVD/CD & stereo and Bluetooth. Salon Headroom 198cm
Primary has TV/CD
Primary Cabin Headroom 204cm
All guest cabins have electric fans
Primary & VIP Cabins are ensuite
Primary Cabin 208x190cm
VIP Cabin 203x160cm
Guest Cabin: 203x124cm
Mojeka- 7 Day Menu
(All breakfast is served with coffee, tea, local fresh fruits, yogurts, granolas & cereals)
Vanilla French toast with bacon and eggs
Sautéed mushroom, tomato, and 3 cheese omelet
Grandmas homemade biscuits with island jam
Skillet sautéed mango pancake
English muffin supreme with scrambles eggs, avocado and salsa
Frittata cups and smoked salmon
Continental breakfast with eggs of your choice, bacon and sausage
Crab and pineapple salad
English sausage rolls with fresh vegetables
Tex-Mex fish tacos with homemade taco shells
Zucchini and swiss cheese quiche
Gourmet sandwiches with a selection of delicious meats and cheeses
Bacon and pineapple cheeseburgers off the grill
Grilled chicken fajita salad
Cheese & Fruit Platter- An array of cheeses with preserves, fruits, nuts, olives and crackers or artisanal seed chips.
Charcuterie platter- Dried chorizo, pepperoni, Serrano ham or prosciutto, cheese, olives, hummus or dips, accompanied by a selection of bread products.
Homemade tortilla chips with Mexican guacamole
Classic pasta bolognese with wild mushrooms
Surf and Turf- Delicious spare ribs with sweet chili sauce and Honey coated shrimp
Local caught fresh red snapper marinated in zest and apricot
Crispy bacon wrapped scallops on creamy corn risotto
Fresh Lobster with garlic butter and local vegetables
Soy and honey pork tenderloin with cauliflower mash
Coronation mango chicken with Kashmir curry sauce
Lindt chocolate mousse
Ice cream with homemade chocolate sauce
Key lime pie
Ritz cracker pie
Local fruit with yogurt and chocolate
Pictured: 1) Corn, Cheddar & Green Onion Muffins. 2) Banana Bread with local spices, topped with Grenadian Chocolate. 3) Crab, Avacado, Ginger, Micro Herb Stack with Lemon Dijon Vinaigrette. (Last photo courtesy of Travel and Culinary Consultant – Capt. Jan Robinson of Ship to Shore Cookbooks)
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.