Ed Hamilton & Co.

NAE KAE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Sample Menu

DAY BREAK
Eggs Benedict with miso hollandaise over homemade english muffins, poached eggs, ham, fried shallots, capers and lots of fresh herbs, served with a side of ginger, sesame oil and lime dressed greens

Çilbir with poached duck eggs, Aleppo and paprika butter, and dill yoghurt served with freshly grilled, homemade pita bread

Locally made Bagels, cream cheeses, smoked salmon with homemade pickled onions, capers, locally grown arugula and boat grown microgreens

Shakshuka with topped with feta, chopped herbs,  and served with freshly baked naan

Homemade rye sourdough bread with served with Caribbean avocado, bacon, eggs,  and a regional, tropical fruit plate

Spanish omelette served with house made mayonnaise, spiced ketchup, chorizo and homemade yeast bread
Chocolate and orange zest pancakes with olive oil and hand whipped crème chantilly.

Locally made cinnamon rolls, bacon, and pineapple and smoothies

MIDDAY

Japanese crab cakes served over local greens
Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro

Pomegranate marinated chicken skewers over tabouli salad

Roti with tamarind pickled onions, and refreshing, spiced cauliflower salad

Local spiny lobster bisque with Sugar Brown Farm’s greens, sourdough grilled cheese with aged Irish cheddar

Flank steak marinated in greek spices, freshly made pita bread, homemade tzatziki, feta, pickled onions, herbs

Grilled chicken Caesar salad always served with homemade dressing and croutons, Parmesan crisps, watermelon radish

Hand-formed burgers with delicious homemade buns, plus all the usual fixings and yuca fries

 

HORS D’EOUVRES

Chips and guacamole

Spinach artichoke dip, homemade crustini

Blistered shishito peppers served with fried garlic chips

Vietnamese spring rolls with Nước chấm

Filo baskets with salt fish, caribbean avocado, cream cheese, and chives

Make your own sushi handrolls

Handmade Pork and chive dumplings

Poisson Cru with the catch of the day

Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito

Lion Fish crudo served with grapefruit and cucumber

Decadent charcuterie plates

Homemade hummus, pita chips, crudités

Crudités with chili lime salt

Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese

Homemade sour cream and onion with kettle cooked chips

 

MAIN

Fried mahi mahi tacos with mango salsa, cilantro crema, and tortillas

Local Arugula salad

Homemade linguine with brown butter, fried sage, pancetta, parmesan and lemon

Steak frites with homemade béarnaise sauce, baby bokchoy

Pan seared lion fish with wild mushrooms, beans, green starfruit, browned butter

Pork tenderloin with salsa verde, brussels sprouts, cous cous

Creamy Caribbean style curry with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves

Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, herbs

 

DESSERT

Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly

Cardamom and vanilla Crème Brûlée

Rich chocolate eggplant cake with mascarpone

Homemade custard apple ice cream

Mango and honey panna cotta with tropical fruits

Keylime pie bars served with candied lime

Pineapple cheesecake with lime coulis

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagroa

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 6 night

HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS 2024: 1-8 pax @ $41,000
NEW YEARS ’24/25: 1-8 pax @ $41,000

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500
Winter 2024 to 2025 Inclusive $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500
Summer 2025 Inclusive $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 6 night

HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS 2024: 1-8 pax @ $41,000
NEW YEARS ’24/25: 1-8 pax @ $41,000

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

BOAT SHOW AWARDS
Chef Maya Walsh – 1st Place Best Cocktail & Award for Best Designer Water – VIPCA YACHT SHOW 2022

Doyle Van Horn
Capt Doyle was born in “The Heart of Arizona”. Coming from a ranching background he spent his childhood playing in the woods and rivers of northern Arizona. After graduating from high school he set off traveling around the states working construction and other odd jobs. One of those jobs took him up to Valdez, Alaska where he found his way to the local marina. It was at that moment, seeing all the boats on the dock, that he fell in love with the idea of working on boats and finding a life at sea. After that trip he decided to go all-in and made his way to the Virgin Islands. At 19 years old he moved to St. Thomas to pursue a life on the water. Being the annoying kid on the dock asking for work, finally someone gave him a chance. He spent the next couple of years as crew on a 65-foot sailing cat working on his sea time and honing skills needed to be confident on deck. Eventually, working and getting his 100 ton master’s license. In 2003, he was promoted to captain and so began a dream life of sailing the islands and exploring his backyard that is the Caribbean. Throughout the years he had several opportunities that found him on multiple boats of different size and make, from 100 foot power yachts to 50 foot day sail cats. From running boats for major hotels like The Ritz Carlton, to private term yachts he let the sea and wind take him from The Virgin Islands  to Hawaii, throughout the Great Lakes and down the eastern seaboard. In 2015, he had the opportunity to build a boat and start a small high-end private day charter business throughout the Virgin Islands. In August 2007 hurricane Irma and Maria swept through the Caribbean, devastating the islands and boating community throughout the area and beyond. He was forced to pack up and move back to the States where he got back to his roots and worked as a Cowboy for several ranches throughout Arizona. Sleeping under the stars and raising the beef that feeds the nation he found a real passion for the cowboy lifestyle; but in the back of his mind and the forefront of his heart he knew he was destined to make his way back to the sea. In 2021 Doyle sold all his horses and moved to St. Augustine Florida, to get back to the life that fuels his heart.  Upon returning to the sea he found a new spark for the work and decided to go back to the island and pick up where he left off. Taking the Captain position onboard Nae Kae with chef Maya, he is excited to show you all the secrets that he found over his twenty years of exploration.  Whether it’s showing guests the amazing world under the surface or harnessing the power of the wind to transport you from one island paradise to another; to strumming some tunes on deck for cocktail hour, you are sure to find the right itinerary for you and your group. Capt Doyle, and Chef Maya are happy to welcome you aboard Nae Kae for what is sure to be the best trip to the islands and possibly the best week of your life!

Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington D.C. but spent several years going back and forth between her parents’ countries of Japan and Canada. A lover of water, she spent her youth body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. Upon graduating from the University of Toronto where she studied Japanese, Spanish and biology, she realized she wanted more involvement in the food world. And so her culinary journey began with six months of WWOOF-ing in Spain and Portugal followed by a move to Baltimore where she became involved in the robust organic urban farming community while cooking at an award-winning French bistro, bartending at a natural wine and sake bar, and roasting and serving coffee.

During 2020, she lived in Japan where she interned at a Michelin 2 star restaurant and worked at a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, an institution located on an organic farm in Cork, Ireland and of the Ashburton Yacht Chef Academy. Having traveled to over 30 countries, her culinary repertoire is diverse. Her experiences have led her to prioritize a commitment to sourcing high quality, seasonal, and local products, creating strong relationships with producers. She especially enjoys foraging, fermenting and pickling. In the most recent off-seasons, she was learning about the ancient wine culture of the Republic of Georgia and working the harvest on a low-intervention winery in Slovenia. She also spent time in Honduras acquiring her PADI rescue diver certification. She is relentless when it comes to furthering her gastronomic knowledge, highly competent and committed to catering to all guests’ dietary restrictions, preferences and aspirations.

Title Name Nation Born Languages
Captain Doyle Van Horn US 1981
Crew Maya Walsh

Captain

Doyle Van Horn

Chef/First Mate

Maya Walsh

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator Onan 21.5kw
Water Maker Yes 63.36 gallons/H
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 54 ft
Pax 8
Cabins 4
Year Built 2022
Guest Smoke Not onboard
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 14' RIB
Dinghy Hp 50
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 4
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 54.00 Ft
Beam 29
Draft 5
Queen 4
Pref Pickup AYH - STT
Turn Around 48 hrs, Inquire for 24
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dine In 10
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 110v
Water Capacity 317 gallons
Dinghy Pax 10
Kids Skis No
Sea Bob No
Sea Scooter Yes
Fish Gear Type 1 Trolling & 1 spinning
Num Fish Rods 2
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 4 zones of speakers

43inch tv on a lift (it hides behind the couch) with a Sonos soundbar

Nae Kae is a non-smoking vessel. The crew are happy to take guests ashore to have a smoke or on a float.
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Sail Instruct No

DAY BREAK
Eggs Benedict with miso hollandaise over homemade english muffins, poached eggs, ham, fried shallots, capers and lots of fresh herbs, served with a side of ginger, sesame oil and lime dressed greens

Çilbir with poached duck eggs, Aleppo and paprika butter, and dill yoghurt served with freshly grilled, homemade pita bread

Locally made Bagels, cream cheeses, smoked salmon with homemade pickled onions, capers, locally grown arugula and boat grown microgreens

Shakshuka with topped with feta, chopped herbs,  and served with freshly baked naan

Homemade rye sourdough bread with served with Caribbean avocado, bacon, eggs,  and a regional, tropical fruit plate

Spanish omelette served with house made mayonnaise, spiced ketchup, chorizo and homemade yeast bread
Chocolate and orange zest pancakes with olive oil and hand whipped crème chantilly.

Locally made cinnamon rolls, bacon, and pineapple and smoothies

MIDDAY

Japanese crab cakes served over local greens
Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro

Pomegranate marinated chicken skewers over tabouli salad

Roti with tamarind pickled onions, and refreshing, spiced cauliflower salad

Local spiny lobster bisque with Sugar Brown Farm’s greens, sourdough grilled cheese with aged Irish cheddar

Flank steak marinated in greek spices, freshly made pita bread, homemade tzatziki, feta, pickled onions, herbs

Grilled chicken Caesar salad always served with homemade dressing and croutons, Parmesan crisps, watermelon radish

Hand-formed burgers with delicious homemade buns, plus all the usual fixings and yuca fries

 

HORS D’EOUVRES

Chips and guacamole

Spinach artichoke dip, homemade crustini

Blistered shishito peppers served with fried garlic chips

Vietnamese spring rolls with Nước chấm

Filo baskets with salt fish, caribbean avocado, cream cheese, and chives

Make your own sushi handrolls

Handmade Pork and chive dumplings

Poisson Cru with the catch of the day

Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito

Lion Fish crudo served with grapefruit and cucumber

Decadent charcuterie plates

Homemade hummus, pita chips, crudités

Crudités with chili lime salt

Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese

Homemade sour cream and onion with kettle cooked chips

 

MAIN

Fried mahi mahi tacos with mango salsa, cilantro crema, and tortillas

Local Arugula salad

Homemade linguine with brown butter, fried sage, pancetta, parmesan and lemon

Steak frites with homemade béarnaise sauce, baby bokchoy

Pan seared lion fish with wild mushrooms, beans, green starfruit, browned butter

Pork tenderloin with salsa verde, brussels sprouts, cous cous

Creamy Caribbean style curry with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves

Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, herbs

 

DESSERT

Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly

Cardamom and vanilla Crème Brûlée

Rich chocolate eggplant cake with mascarpone

Homemade custard apple ice cream

Mango and honey panna cotta with tropical fruits

Keylime pie bars served with candied lime

Pineapple cheesecake with lime coulis

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagroa

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

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