Ed Hamilton & Co.

MYSTIC SOUL

  • Guests 4
  • Cabins 2
  • Model Powered Catamaran
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

Two equal queen-berth guest suites, each with ensuite head and shower.
(Crew shares port-side head and shower)

Sample Menu

AUDREY’S SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability

Breakfast
All breakfasts are served with fresh fruit platters

  • Middle Eastern inspired Shakshuka with poached eggs served with Homemade Pita Bread Side Fresh Cinnamon Rolls
  • Freshly Baked Bagels and locally smoked salmon served w/ topping array and Banana Bread w/ white chocolate chips & and orange zest
  • Eggs Benedict; braised beef, blistered tomatoes, pickled onions and pesto hollandaise served with breakfast potatoes and freshly baked blueberry lemon and poppyseed muffins
  • Mexican inspired huevos rancheros on crispy tortilla, salsa roja, avocado, cotija, cilantro, and lime spiked sour cream, served with freshly made chocolate chip Belgian waffles
  • Full English Breakfast Selection ; Roasted tomatoes, thyme butter fried mushrooms, bubble and squeak, sausage, bacon, baked beans, black pudding, served with fresh scones
  • Mediterranean inspired frittata ; sundried tomatoes, feta, spinach, caramelized onions, served with Pancakes and raspberry coulis
  • Crème Brûlée French toasts with honey mascarpone, charred peaches and candied bacon, served with eggs to order

Lunch

  • Salmon mi-cuit topped with mango and red pepper salsa, avocado mousse and dill oil, served with pearled couscous
  • All pastor-inspired pork tacos with avocado lime crema, cilantro, cotija, pickled red onions, served with Elotes (Mexican corn)
  • Grilled chicken Gyro on fresh pita, served with tzatziki, butterbean hummus, baked feta and cherry tomatoes, falafels
  • Tuna Tataki Poke Bowl with avocado, charred pineapple, seaweed salad, roasted sweet potato, served on ginger and miso quinoa topped with wasabi aioli
  • Halibut Burger, served on fresh brioche buns, purple cabbage slaw, cucumber ribbons, dill tartare sauce, burger sauce and sweet potato fries
  • Thai inspired steak salad, served on rice noodles, julienne vegetables, mango, fresh herbs, peanut ginger dressing
  • Tandoori inspired shrimp and lobster salad, mint dressing, roasted cashews, pickled slaw

Cocktails and Canapés

  • Salmon tartare, roe, whipped dill ricotta on blini  – Paired with Hugo
  • Cabbage and Pork Dumplings – Paired with Lemongrass and Ginger Margarita
  • Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  – Paired
    with Manhattan
  • Loaded Greek-inspired Nachos – Paired with Smoked Old Fashioned
  • Burrata, charred peaches, blistered tomatoes, basil oil, fresh bread – paired with Rosemary Apperol Spritz
  • Fresh hummus topped with Zaatar lamb, pine nuts, roasted olives, fresh herbs – Paired with Rose Blossom Martini
  • Conch ceviche with fried wontons – Paired with White wine sangria

Dinner
Below is featured a sample wine pairing as per our newly offered premium wine pairing option – unique privately imported wines selected by our Sommelier – see below for additional fees*

Lobster
Butter poached Caribbean lobster, Saffron lemon risotto, roasted red pepper romesco, chives, confit charred leaks
2019 Noella Morantin ‘LBL’ Sauvignon Blanc

Duck
Duck magret, potato puree, blackberry red wine reduction, charred plum, Hasselback parsnips
2018 Claude Marechal Chorey Les Beaune Burgundy

Seafood Pasta
Seared scallops, poached shrimps and steamed mussels, fresh pasta, cream white wine lemon sauce
2019 Jean-Claude Rateau ‘1er Cru Les Coucheraies’ Beaune Chardonnay

Surf and Turf
Beef tenderloin and grilled Lobster medallion, potato fondant, asparagus, caramelized onion puree, garlic lemon
compound butter, zucchini tuile
2019 Cakebread Pinot Noir Two Creeks Vineyards

Seabass Ramen
Miso Glazed on dashi broth, soba noodles, shitake, charred Bok choi, green onion curls, Szechuan chili oil, soft egg
2017 Domaine Rougeot ‘La Combe Bazin’ St Romain

Beef short ribs
Braised and served on Homemade gnocchi, butternut squash puree, broccolini, parmesan tuile, pea shoots
2008 Penfolds Bin 407 Cabernet Sauvignon

Chicken Roulade
stuffed w/ blue cheese pear and walnut, beer thyme sauce, new potatoes, bacon celery compote, charred apple puree
2018 Claude Marechal Pommard Pinot Noir

Lamb
Moroccan inspired – Zaatar & Coriander crust, glazed carrots, saffron cauliflower puree, roasted cherry tomatoes,
roasted grapes, mint sauce
2017 Chateau Ormes de Pez St Estephe Cabernet Sauvignon

The premium wine pairing sampled above is 500$ for 2 pax, 1000$ for 4 pax (or 2 bottles per meal)
Please note that all pairings vary with availabilities and dinner selection

Dessert

  • Coconut rum infused crème brûlée with seasonal berries
  • Key lime pie on graham and toasted pecan crust with burnt meringue
  • Passion fruit and mango tart with trawberry coulis
  • Oreo cheesecake with white chocolate ganache
  • Rum fudge pie with orange zest and mint glaze
  • Chocolate Mi-cuit (Lava cake)
  • Skillet chocolate chip cookie, brownie chunks and ice cream

Additional Rate Information

Christmas week and New Years week: up to 4 guests for 7 nights aboard: $28,000

No USVI for 2022 please.

Special – Premium wine selection and meal pairing surcharge : 500$ (optional).

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Based from Nanny Cay, Tortola, British Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests
Winter 2022 to 2023 Inclusive $24,500 $24,750 $24,900
Summer 2023 Inclusive $24,500 $24,750 $24,900

Additional Rate Information

Christmas week and New Years week: up to 4 guests for 7 nights aboard: $28,000

No USVI for 2022 please.

Special – Premium wine selection and meal pairing surcharge : 500$ (optional).

 

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Based from Nanny Cay, Tortola, British Virgin Islands

Mystic Soul Crewed Horizon 52 Powercat Charters Captain and Chef

Philip and Audrey are a fun, professional, kind and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life lasting souvenirs.

Captain: Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instil the immortal words of Wind in the Willows into others: “There is nothing — absolutely nothing — half so much worth doing as simply messing about in boats.”

In his spare time Philip can be seen pursuing his musical passions and traveling the world.

Chef: Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion about the culinary With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone’s dietary needs and requests.

Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating – After all, we eat with the eyes first !

Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.

Title Name Nation Born Languages
Captain Philip Ashford UK 0 English, French
Crew Audrey Boulianne Canada

Captain

Philip Ashford

Chef

Audrey Bouillane

Accomodation

Electric Heads 2

Ammenities

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

Electronics

Ipod Yes

General

Length 52 ft
Pax 4
Cabins 2
Year Built 2018
Cruise Speed 18
Guest Smoke Transoms only pls
Guest Pet No
Children Allowed Yes
Min Child Age Kid Friendly! Full guard rail.

Leisure

Dinghy 14 FT
Dinghy Hp 60
Adult W Skis Yes
Jet Skis No
Wave Run No
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board Yes
1 Man Kayak 2
2 Man Kayak Yes
Float Mats Yes
Fishing Gear Yes

Other Specs

Beam 22
Draft 4.5
Queen 2
Pref Pickup Nanny Cay
Turn Around 48 hrs
Builder Horizon
Vcr Dvd Yes
Salon Stereo Yes
Num Dine In 6
Sun Awning Yes
Hammock No
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Engines 2 X Cummins 550s
Voltages 110 v
Water Capacity 270 gals
Dinghy Pax 6
Sea Bob Yes
Sea Scooter No
Swim Platform Yes
Boarding Ladder Stern
Fish Gear Type Light
Green Make Water Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night Yes
Ac Sur Charge No
Other Toys 2 X Sea Bobs
Floating Sun Island
Dinghy boarding ladder

Two equal queen-berth guest suites, each with ensuite head and shower.
(Crew shares port-side head and shower)

AUDREY’S SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability

Breakfast
All breakfasts are served with fresh fruit platters

  • Middle Eastern inspired Shakshuka with poached eggs served with Homemade Pita Bread Side Fresh Cinnamon Rolls
  • Freshly Baked Bagels and locally smoked salmon served w/ topping array and Banana Bread w/ white chocolate chips & and orange zest
  • Eggs Benedict; braised beef, blistered tomatoes, pickled onions and pesto hollandaise served with breakfast potatoes and freshly baked blueberry lemon and poppyseed muffins
  • Mexican inspired huevos rancheros on crispy tortilla, salsa roja, avocado, cotija, cilantro, and lime spiked sour cream, served with freshly made chocolate chip Belgian waffles
  • Full English Breakfast Selection ; Roasted tomatoes, thyme butter fried mushrooms, bubble and squeak, sausage, bacon, baked beans, black pudding, served with fresh scones
  • Mediterranean inspired frittata ; sundried tomatoes, feta, spinach, caramelized onions, served with Pancakes and raspberry coulis
  • Crème Brûlée French toasts with honey mascarpone, charred peaches and candied bacon, served with eggs to order

Lunch

  • Salmon mi-cuit topped with mango and red pepper salsa, avocado mousse and dill oil, served with pearled couscous
  • All pastor-inspired pork tacos with avocado lime crema, cilantro, cotija, pickled red onions, served with Elotes (Mexican corn)
  • Grilled chicken Gyro on fresh pita, served with tzatziki, butterbean hummus, baked feta and cherry tomatoes, falafels
  • Tuna Tataki Poke Bowl with avocado, charred pineapple, seaweed salad, roasted sweet potato, served on ginger and miso quinoa topped with wasabi aioli
  • Halibut Burger, served on fresh brioche buns, purple cabbage slaw, cucumber ribbons, dill tartare sauce, burger sauce and sweet potato fries
  • Thai inspired steak salad, served on rice noodles, julienne vegetables, mango, fresh herbs, peanut ginger dressing
  • Tandoori inspired shrimp and lobster salad, mint dressing, roasted cashews, pickled slaw

Cocktails and Canapés

  • Salmon tartare, roe, whipped dill ricotta on blini  – Paired with Hugo
  • Cabbage and Pork Dumplings – Paired with Lemongrass and Ginger Margarita
  • Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  – Paired
    with Manhattan
  • Loaded Greek-inspired Nachos – Paired with Smoked Old Fashioned
  • Burrata, charred peaches, blistered tomatoes, basil oil, fresh bread – paired with Rosemary Apperol Spritz
  • Fresh hummus topped with Zaatar lamb, pine nuts, roasted olives, fresh herbs – Paired with Rose Blossom Martini
  • Conch ceviche with fried wontons – Paired with White wine sangria

Dinner
Below is featured a sample wine pairing as per our newly offered premium wine pairing option – unique privately imported wines selected by our Sommelier – see below for additional fees*

Lobster
Butter poached Caribbean lobster, Saffron lemon risotto, roasted red pepper romesco, chives, confit charred leaks
2019 Noella Morantin ‘LBL’ Sauvignon Blanc

Duck
Duck magret, potato puree, blackberry red wine reduction, charred plum, Hasselback parsnips
2018 Claude Marechal Chorey Les Beaune Burgundy

Seafood Pasta
Seared scallops, poached shrimps and steamed mussels, fresh pasta, cream white wine lemon sauce
2019 Jean-Claude Rateau ‘1er Cru Les Coucheraies’ Beaune Chardonnay

Surf and Turf
Beef tenderloin and grilled Lobster medallion, potato fondant, asparagus, caramelized onion puree, garlic lemon
compound butter, zucchini tuile
2019 Cakebread Pinot Noir Two Creeks Vineyards

Seabass Ramen
Miso Glazed on dashi broth, soba noodles, shitake, charred Bok choi, green onion curls, Szechuan chili oil, soft egg
2017 Domaine Rougeot ‘La Combe Bazin’ St Romain

Beef short ribs
Braised and served on Homemade gnocchi, butternut squash puree, broccolini, parmesan tuile, pea shoots
2008 Penfolds Bin 407 Cabernet Sauvignon

Chicken Roulade
stuffed w/ blue cheese pear and walnut, beer thyme sauce, new potatoes, bacon celery compote, charred apple puree
2018 Claude Marechal Pommard Pinot Noir

Lamb
Moroccan inspired – Zaatar & Coriander crust, glazed carrots, saffron cauliflower puree, roasted cherry tomatoes,
roasted grapes, mint sauce
2017 Chateau Ormes de Pez St Estephe Cabernet Sauvignon

The premium wine pairing sampled above is 500$ for 2 pax, 1000$ for 4 pax (or 2 bottles per meal)
Please note that all pairings vary with availabilities and dinner selection

Dessert

  • Coconut rum infused crème brûlée with seasonal berries
  • Key lime pie on graham and toasted pecan crust with burnt meringue
  • Passion fruit and mango tart with trawberry coulis
  • Oreo cheesecake with white chocolate ganache
  • Rum fudge pie with orange zest and mint glaze
  • Chocolate Mi-cuit (Lava cake)
  • Skillet chocolate chip cookie, brownie chunks and ice cream
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. Please contact us for the most current yacht information, availability and rate details.