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.

Sample Menu

AUDREY’S SAMPLE MENU

Breakfast

Middle Eastern inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread
Side – Pineapple Carpaccio, Nutella Croissants, Lemon Overnight oats cups

Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, fruits.
Side – Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest

Eggs Benedict  – Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes
Side – Fruit Salad , Greek inspired Yogurt cup with Peach flower

Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough
Side – Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter 

Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream
Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)
Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)
Side – Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)

Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)
Side – Pancake board w/ fresh berry coulis, Berry selection, Croissant 

Lunch

Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion

Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes
– Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)
-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula

Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast

Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing

Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions  spicy mayonnaise, wasabi aioli and sesame. 

Butter poached Seabass, served on a Panzanella salad tossed in a green goddess dressing with fried capers.
Duck Confit served with a kale and aragula Waldorf salad w/ candied walnuts, goat cheese citrus balls and pomegranate. Served with fresh Rosemary Focaccia
Canapés & Cocktails
Mini Arrancini balls  w/ Tomato Dipping sauce – Paired with Apperol Spritz

Salmon tartare, roe, whipped dill ricotta  on blini  – Paired with Hugo

Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter – Paired with Yuzu Margarita

Cabbage and Pork Dumplings – Paired with Lemongrass Mojito
Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  – Paired with Manhattan
Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter – Paired with Old Fashioned
Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip – Paired with White Wine Sangria
Dinner
Mini Chicken Pot Pie,Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp, and Grand Marnier infused Crème Brulée

Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice, Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)

Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps), with Key lime pie w/ almond and ginger crust

Sushi selection with panko fried vegetable and paired sauces, Seared duck breast  ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi, with Lime glazed rum cake  

Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge, with Lemon cheese cake w/ raspberry coulis and pineapple flower

Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini
Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini served with a cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)

Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash, with Chocolate lava cake

Additional Rate Information

Christmas week and New Years week: up to 4 guests for 7 nights aboard: $25,650
USVI pick-ups or drop-offs, +$500 (includes all local taxes)

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests
Winter 2021 to 2022 Inclusive $22,500 $22,750 $23,000
Winter 2022 to 2023 Inclusive $22,500 $22,750 $23,000
Summer 2022 Inclusive $22,500 $22,750 $23,000

Additional Rate Information

Christmas week and New Years week: up to 4 guests for 7 nights aboard: $25,650
USVI pick-ups or drop-offs, +$500 (includes all local taxes)

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

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 Boulaine Canada

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
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 Ft
Draft 4.5 Ft
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 3 X Sea Bobs
Floating Sun Island
Dinghy boarding ladder

Two equal queen-berth guest suites, each with ensuite head and shower.

AUDREY’S SAMPLE MENU

Breakfast

Middle Eastern inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread
Side – Pineapple Carpaccio, Nutella Croissants, Lemon Overnight oats cups

Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, fruits.
Side – Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest

Eggs Benedict  – Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes
Side – Fruit Salad , Greek inspired Yogurt cup with Peach flower

Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough
Side – Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter 

Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream
Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)
Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)
Side – Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)

Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)
Side – Pancake board w/ fresh berry coulis, Berry selection, Croissant 

Lunch

Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion

Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes
– Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)
-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula

Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast

Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing

Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions  spicy mayonnaise, wasabi aioli and sesame. 

Butter poached Seabass, served on a Panzanella salad tossed in a green goddess dressing with fried capers.
Duck Confit served with a kale and aragula Waldorf salad w/ candied walnuts, goat cheese citrus balls and pomegranate. Served with fresh Rosemary Focaccia
Canapés & Cocktails
Mini Arrancini balls  w/ Tomato Dipping sauce – Paired with Apperol Spritz

Salmon tartare, roe, whipped dill ricotta  on blini  – Paired with Hugo

Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter – Paired with Yuzu Margarita

Cabbage and Pork Dumplings – Paired with Lemongrass Mojito
Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  – Paired with Manhattan
Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter – Paired with Old Fashioned
Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip – Paired with White Wine Sangria
Dinner
Mini Chicken Pot Pie,Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp, and Grand Marnier infused Crème Brulée

Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice, Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)

Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps), with Key lime pie w/ almond and ginger crust

Sushi selection with panko fried vegetable and paired sauces, Seared duck breast  ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi, with Lime glazed rum cake  

Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge, with Lemon cheese cake w/ raspberry coulis and pineapple flower

Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini
Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini served with a cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)

Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash, with Chocolate lava cake

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.