Ed Hamilton & Co.

MOON BLOSSOM

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 Queen (oversized, almost king) cabins each with en-suite bath with electric toilet and stall showers. All three cabins have individual A/C controls for guest comfort and are equipped with TV.

All bed measurements are 80″ x 68” (standard US queen = 80″ x 60″)

Salon has lounge area, TV, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.

Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning.

Sample Menu

BREAKFAST

French toast, mascarpone cheese, crispy bacon, fried banana and maple syrup

Fresh bagels with smoked salmon, creamed herb cheese, red onions and capers

Mixed fresh fruit parfait with thick Greek yoghurt, honey and nuts with muffins

Fluffy scrambled eggs on toast with crispy bacon and fried tomato

Smoked honey ham, baby Swiss cheese on fresh croissants

Fresh baked sausage and egg breakfast casserole

Waffles with fresh berries, cream and maple syrup

All breakfasts served with fresh fruit juice, cereals, tea and coffee

LUNCH

Caribbean honey mustard chicken and almond salad with garlic bread

Spicy coconut shrimp lettuce wraps with mango & basil salsa

Classic salad Noicoise

Zesty broccoli & mango quinoa salad

Homemade hamburgers with apple salad

Spaghetti Creamed Bolognaise with fresh grated parmesan cheese and Italian salad

Assorted cold cuts, coleslaw, potato salad and strawberry salad

Chicken Kebabs with couscous, beans, peas and pancetta

DINNER

Baked Pork tenderloin with piquant sauce, with medley of roasted veg.

Filet Mignon with pepper sauce, fresh asparagus, potato bake, salad with creamy blue cheese dressing

Moroccan spiced vegitable & chickpea bowl with mango tahini sauce

Blackened salmon with avocado salsa

Roasted aubergine coconut curry

Sundried tomato creamy chicken, wild rice & mango salsa

Shrimp with Orange and Tequila

DESSERT

Creamy Mango Dessert

Key Lime Pie

Crème Caramel

Coconut Cream Pie

Blueberry Cheesecake

SNACKS

Crab & smoked salmon cucumber rolls

Blackened shrimp avocado cucumber cups

Honey & goat cheese endive boats

Mango & salmon coconut bites

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5 nights
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.

***NO SLEEP ABOARDS OFFERED***

Rate includes BVI permits, licenses and fees.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$20,050 3/$20,670 4/$21,290 5/$21,690 6/$22,090

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$20,200 3/$20,895 4/$21,590 5/$22,065 6/$22,540
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-6 guests @ $27,500 must end on 12/27 or earlier
NEW YEARS: 1-6 guests @ $27,500 may not start prior to 12/28

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Virgin Islands only.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $20,350 $21,120 $21,890 $22,440 $22,990
Summer 2022 Inclusive $20,350 $21,120 $21,890 $22,440 $22,990
Winter 2022 to 2023 Inclusive $20,350 $21,120 $21,890 $22,440 $22,990

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5 nights
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.

***NO SLEEP ABOARDS OFFERED***

Rate includes BVI permits, licenses and fees.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$20,050 3/$20,670 4/$21,290 5/$21,690 6/$22,090

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$20,200 3/$20,895 4/$21,590 5/$22,065 6/$22,540
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-6 guests @ $27,500 must end on 12/27 or earlier
NEW YEARS: 1-6 guests @ $27,500 may not start prior to 12/28

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Virgin Islands only.

Jamie & Thea
Jamie was born in Zimbabwe and started out working life in the field of electrical engineering and building construction. After leaving Zimbabwe in 1984 with his wife Thea and their young children, they lived for 11 years in the beautiful wilds and outdoors of Botswana. Subsequently they spent 8 years in Cape Town and here Jamie started following his dream and with friends and family began recreational sailing around the unpredictable African wild East and West coasts and off Cape Town. After landing a job as a Projects Manager in the UK, he and Thea moved to the United Kingdom where they have lived for 10 years. It was in these waters Jamie decided that a 9 to 5 job was not for him and so decided to pursue a professional sailing career in the yachting industry and in the process has sailed the strong tidal waters of the Solent off Portsmouth and Southampton and up the West and East coast of UK, including cross channel sailing to the Channel Islands, France and the Brittany coasts. He now holds the RYA Yacht Master Certification. In addition to sailing the coasts of South Africa, the U.K., he has also sailed briefly in the Bahamas and the Caribbean islands of St Vincent and the Grenadines.

Jamie’s electrical engineering, building and managerial background contribute to his captain’s skills, expert seamanship and in-depth understanding of the varied mechanical, electrical and digital systems aboard Yachts. Jamie also holds the PADI open water diving qualification and loves exploring the beauty below the waves.

Thea was born in South Africa and at a very young age moved to Zimbabwe, where she met and married Jamie. She pursued careers in retail merchandising, accounting and hospitality both in Africa and the UK. She has always loved cooking and whilst in Cape Town owned her own bistro. Thea loves sports and the outdoors, having played tennis and hockey at club level and enjoyed water skiing. Since moving to the UK, Thea took more interest in yachting, and immediately hopped on board with Jamie’s decision to pursue a sailing career and rekindled her love for cooking by attending the renowned Ashburton School of Cookery in Devon, England where she did the Mediterranean and Fish and Seafood courses. She is looking forward to putting her culinary and social skills to work for guests aboard BLOSSOM in the BVIs with her husband Jamie.

Jamie and Thea’s life experiences in Africa and the United Kingdom combined with their sailing, world travel and gourmet cooking, and not forgetting the best BBQ’s / South African ‘Braai’s’, and their warm hospitality, will guarantee you the vacation of a lifetime, every time, aboard the Luxury Catamaran MOON BLOSSOM.

****CREW HAS BEEN FULLY VACCINATED FOR COVID-19****

Title Name Nation Born Languages
Captain Jamie Young Zimbabwe 1958 English and Afrikaans
Crew Thea Young RSA

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 9Kw
Water Maker 40GPH
Ice Maker Yes
Internet None-Hot Spots

Electronics

Sat Tv No
Ipod Yes

General

Length 50
Pax 6
Cabins 3
Year Built 2019
Guest Smoke Aft steps only please
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 14' RIB center console
Dinghy Hp 40HP
Adult W Skis Yes
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 2
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 26.5
Draft 5.3
Units Feet
Queen 3
Pref Pickup Nanny Cay
Other Pickup BVI
Turn Around 48 preferred, 24 inquire
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Num Dine In 6
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters No
Engines (2) 80hp diesels(1) 9 Kw generator output 110V
Inverter 120V
Voltages 240v & 120v
Water Capacity 185 Gal
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter No
Swim Platform Scoop Steps
Boarding Ladder S/S off scoop steps
Fish Gear Type Basic Trolling
Num Fish Rods 4
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other 2015 Save the Blue Award (Tortola boat show), 2015 Runner up for BEST Yacht under 57ft (Tortola boat show), 2014 Save the Blue Award (St Thomas boat show). We strive to be the most environmentally friendly yacht in the Virgin Islands.
Scuba Onboard Yacht offers Rendezvous Diving only
Communicate Boat phone for emergency phone calls only please.
Showers 3
Ac Night Yes
Ac Sur Charge N/A
Sail Instruct Yes

3 Queen (oversized, almost king) cabins each with en-suite bath with electric toilet and stall showers. All three cabins have individual A/C controls for guest comfort and are equipped with TV.

All bed measurements are 80″ x 68” (standard US queen = 80″ x 60″)

Salon has lounge area, TV, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.

Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning.

BREAKFAST

French toast, mascarpone cheese, crispy bacon, fried banana and maple syrup

Fresh bagels with smoked salmon, creamed herb cheese, red onions and capers

Mixed fresh fruit parfait with thick Greek yoghurt, honey and nuts with muffins

Fluffy scrambled eggs on toast with crispy bacon and fried tomato

Smoked honey ham, baby Swiss cheese on fresh croissants

Fresh baked sausage and egg breakfast casserole

Waffles with fresh berries, cream and maple syrup

All breakfasts served with fresh fruit juice, cereals, tea and coffee

LUNCH

Caribbean honey mustard chicken and almond salad with garlic bread

Spicy coconut shrimp lettuce wraps with mango & basil salsa

Classic salad Noicoise

Zesty broccoli & mango quinoa salad

Homemade hamburgers with apple salad

Spaghetti Creamed Bolognaise with fresh grated parmesan cheese and Italian salad

Assorted cold cuts, coleslaw, potato salad and strawberry salad

Chicken Kebabs with couscous, beans, peas and pancetta

DINNER

Baked Pork tenderloin with piquant sauce, with medley of roasted veg.

Filet Mignon with pepper sauce, fresh asparagus, potato bake, salad with creamy blue cheese dressing

Moroccan spiced vegitable & chickpea bowl with mango tahini sauce

Blackened salmon with avocado salsa

Roasted aubergine coconut curry

Sundried tomato creamy chicken, wild rice & mango salsa

Shrimp with Orange and Tequila

DESSERT

Creamy Mango Dessert

Key Lime Pie

Crème Caramel

Coconut Cream Pie

Blueberry Cheesecake

SNACKS

Crab & smoked salmon cucumber rolls

Blackened shrimp avocado cucumber cups

Honey & goat cheese endive boats

Mango & salmon coconut bites

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.