Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
| Winter 2024 to 2025 | Inclusive | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards
Winter Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Location Details: WINTER 2023-2024: AVAILABLE IN THE LEEWARD / WINDWARD ISLANDS & IN THE BVI’S
SUMMER 2024 – TBA – – OWNER USE ONLY
CO-CAPTAIN: Willem J.M. NIEUWELINK
Nationality: Dutch
Diploma: RYA Yacht master Offshore, MCA Commercially endorsed. PADI Dive Master
Language spoken: Dutch & English
Captain Willem hails from a small canal town in Holland where his family kept their sailboat tied to the dock at their home and has lived for sailing since he was a young boy. Later as a teenager Willem taught sailing in Greece, Mallorca and England as well as competed in dinghy racing on an international level where he collected multiple awards.
As a fully qualified RYA Yacht Master Offshore, Captain Willem has an extensive list of credentials as a skipper with his well-rounded career in both the Charter & Private yacht industry.
Willem joins us from his last position which he held with the same owner & yacht for ten years. He oversaw the build of the vessel and eventually completed a circumnavigation while maintaining the owners request for the yacht to be kept up to 5-star standards. He has cultivated an extensive list of global networks which ensure exclusive connectivity no matter where Namaste ventures.
Willem is at his happiest when guests are perched happily in one of the many comfortable areas on deck while the boat sails effortlessly into the sunset. His calm nature and giddy knowledge of almost all types of yachts will elicit a true sense of happiness while onboard.
An outstanding sportsman on the water Willem looks forward to taking you waterskiing and wakeboarding or exploring the treasures under the sea as he is a certified PADI Dive Master.
Captain Willem is looking forward to this new adventure and with his natural humor and easy-going nature you are assured an unforgettable time. Willem creates specialized itineraries for each guest and will make you feel at ease afloat as he safely steers you to unique & exciting destinations on Yacht Namaste.
CHEF – Caroline JORGENSEN
Swedish
STCW 95
Level 2 Food Safety
Chef Degree, Gothenburg Fassberg
Languages: English
Chef Caroline comes from 3 generations of chefs and has a natural passion for food, especially excellent seafood.
A lifelong chef, at the age of 16 she joined the Fassberg chef and restaurant school in Gothenburg where she further developed her skills and understanding of gourmet food preparation.
Travelling the globe as a Temporlarly Chef or chef on luxury private & charter yachts as M/Y Quasar, 49m, M/Y Corinthian, 39m Gunboat DASH, 20m, S/Y Corto Maltese, 37m or M/Y Sea Forever, 32m, she finds inspiration for making incredible food for guests with fresh local ingredients.
In her free time, she likes to explore her love for food by trying out new recipes.
She enjoys water sports such as kite surfing, wakeboarding, and surfing. She makes sure to practice yoga regularly and stay active ;
She has also a creative side that I express through art and painting.
STEWARDESS: Courtney ROUX
Nationality: South African
STCW & PDSD / Powerboat2 / B1B2
Food Hyginee & Safety 2
Languages: English
Courtney grew up in a small coastal town in South Africa, where her love for nature began at an early age. Her diverse professional background includes not only yacht experience, but also hospitality, lodge management, and working on a small organic farm.
Over her five years in the yachting industry, Courtney has cruised Cȏte dʹAzur, Italy, the Bahamas, the Caribbean, and the East Coast of the United States. She has worked aboard yachts as M/Y Solaris, S/Y Corto Maltese, M/Y Tommy Belle.
One of Courtney’s greatest joys is meeting people and connecting with individuals from all walks of life. She lives the Kahlil Gibran quote, “Work is love made visible.” Hospitality runs in her blood, and her passion for her work is evident to all of Namaste’s guests. Her welcoming and adaptable personality, close attention to detail, creativity, and keen observation skills help everyone aboard feel relaxed and comfortable. She is also a skilled bartender who looks forward to complementing guests’ days with tasty cocktails served with a friendly smile.
In her free time, Courtney enjoys snorkeling, traveling, horseback riding, hiking, reading, cooking, soapmaking, and leatherworking.
FIRST MATE: Glenn WARD
Nationality: English
MCA ENG1, MCA STCW 95
RYA Diesel Engine Maintenance / VHF Operators licence
Dinghy/Keelboat/Multihull Instructor, Windsurf Instructor,
PADI Open Water Diver
Languages: english
Glenn began his career as a multi qualified watersports instructor pursuing his childhood love for windsurfing, kayaking and dinghy sailing.
After teaching at a high wind resort in Egypt he started working on yachts.
After many deliveries and charters on luxury yachts, he has thousands of miles under his belt.
Glenn is also a PADI Rescue Diver and loves exploring the reefs with photography equipment.
With a degree in media and his drone pilot’s license Glenn is always happy to help guests capture special moments during their time onboard Namaste.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Willem J.M. NIEUWELINK | DUTCH | 0 | English, German, |
| Crew | Caroline JORGENSEN | FRENCH |
CAPTAIN
Willo NIEUWELINK
CHEF
Caroline JORGENSEN
STEWARDESS
Courtney ROUX
FIRST MATE
Glenn WARD
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
When the LTE does not work Namaste has the Satellite internet on as well (internet is a bit slower but works great as well and we can still use Netflix. Billing would be extra in that case.
SAT-COM / Tracphone V7 IP
KVH Satellite TV & SuperYacht IP Mobile cast
4G WI-FI access
2 VHF with DSC + 4 cordless VHF
NAVIGATION INSTRUMENTS
Ray Marine G165 (+ back-up autopilot, GP33)
Radar: Ray Marine Beacon Sarsat with GPS integrated SOLAS + pocket PLBGPS + radar transponder + AIS SART
Navigation station: Ray Marine G165
2 electric assist bicycles
1 Flight board Efoil & electric hydrofoil
3 seabobs with harness
Mono & Bi water skis for adults & children
2 Wakeboards: 1 kids, 1 adults, 1 wake skate
2 Inflatable Starboard: Zen WindSUPs
2 double seated tubes, 2 tubes, 1 Banana ride
1 kneeboard
2 double and 1 single inflatable Hobie kayaks
1 nautibuoy inflatable platform. extension for watersports landing platform
Deep sea fishing gear: 3 sets deep sea trolling gear
Snorkeling equipment for 6 varies sizes.
- RENDEZVOUS DIVING ONLY -
Diving equipment for 6 people - only for certified divers - 10 tanks, diving gear for 6, Bauer junior dive compressor and nitrox system.
Underwater camera and video
Beach toys
Beach chairs, beach umbrella
Beach BBQ
Namaste is offering 3 double cabins including a Master as below :
On the forward portside, the MASTER CABIN with one bed: 1820 mm (beam) x 2000 mm (length) & leather sofa, Separated heads, steamshower & 2 person steam sauna
Aft portside, the first DOUBLE CABIN with bed 1635 mm (beam) x 2000 mm (length) and separated heads & shower
Aft starboard, the second DOUBLE CABIN with bed: 1635 mm (beam) x 2000 mm (length) and separated heads & shower
All of them equipped with hair dryer, plugs 1 for the shaver + 1 for the vanity (110v & 220), Rj45 & 4 X USB
Also with private A/C control, TV sets, BOSE minisoundlink,Wi-fi and blue tooth
Crew quarters: 1 cabin located on the forward starboard with hull and the cabin mid-portside
S/Y NAMASTE
Sample menu by Caroline Jorgensen
LUNCHES
Chilled Heirloom Tomato Soup with Parmesan Fritter and a Dollop of Rocket pesto.
Chargrilled Scallops “SAKU”on a creamy gnocchi wok with mussels, scampi & saffron.
Sesame seed crusted ahi seared tuna served with Polynesian style dipping sauce made from Ginger, Garlic & Oyster sauce, along with a Cucumber Glass Noodle salad.
Poke Bowl
Raw Ahi Tuna marinated with ponzu Dressing, served on layers with edamame, carrots, cucumber, avocado, crispy onions, tomatoes & seaweed salad topped with a siracha dressing.
King size Swedish Shrimp Sandwich
Shrimps boiled with beer, anise seeds & dill, chilled then tossed on a sourdough slice of bread along with home made dill mayonnaise, half a medium boiled egg, salad topped with caviar.
Swedish gravlax
Home cured salmon, served with Dill Stewed Potatoes,
Traditional Swedish Mustard sauce, pickled cucumbers & mustard seeds.
Goat cheese salad
Arugula Salad served with Panko fried Goat cheese,
Honey Roasted Walnuts, Water melon & Balsamic Truffle dressing.
Baja Style Fish Tacos
Beer Battered Freshly Caught Fish, served in a Corn tortilla along with a Jalapeño,
Cilantro Avocado dressing, Mango salsa & Cabbage lime salad.
Mascarpone & Salvia Chicken Roll Up
Served with a almond potato pure, garlic roasted cherry tomatoes & deep fried capers.
Pulled Pork Bahn Mi
Ginger & hoisin roasted Pulled pork, served in a French baguette with pickled vegetables, jalapeños & coriander mayonnaise.
Buddha Bowl Vegan
Garlic roasted pumpkin & cauliflower tossed in a quinoa & pesto salad, crispy tofu with toasted sun- flower seed, served with a dollop of cashew “sour cream”.
CANAPES
Smoked salmon and caviar blinis with horseradish crème fraiche
Crab and Pork Crispy Spring Rolls with Nuom Champagne Dipping Sauce.
Baked Camembert with Focaccia croutons
Swedish Lamb Meatballs, served with Lingon Berry relish in a traditional Swedish Brown sauce.
Coconut shredded prawns with Wasabi & Chilli Mayonnaise.
Orange marinated Scallop topped with Champagne Foam.
Swordfish Mini skewer in a Mojito dressing.
Lobster Mango Salad in Cilantro Sauce on Cucumber Rounds with Chives
Mini Asian Beef Tartar served in a Crispy Wonton Cone
Chilli & Feta Cheese Dip served on a Garlic & Parsley slice of Bread Guacamole & pico de gallo with corn tortillas (Vegan)
Falafel with coriander tahini dressing (Vegan)
Mini truffle Mac and cheese balls (Can be made Vegan or normal)
STARTERS
Chilli Grilled Scallops Served with my own Créme Trilogy on Horseradish, Carrot and Asparagus
Wagyu Beef Tartare With Shaved Foie Gras
Beef tartare with shallots, capers & truffle tarragon mayonnaise.
Tartar of Tuna
Seasoned with Citrus & Mirin, on a bed of Avocado, Sesame seeds,
Deep Fried Onions & a smoked Ponzu Soya Dressing.
Lobster Bisque Served with a Homemade Aioli and Home Made Fresh Bread
Toast Skagen
Shrimps boiled in Beer, Anise & Dill, Chilled then Tossed with Red onion,
Chopped Dill, Horseradish & Mayonnaise. Topped with caviar.
Creamy Parmesan Soup with fresh Basil & Truffle Served with a Wild Boar Chorizo skewer.
Tuna Tataki
Wasabi Crusted Ahi tuna, Seared & Served on a Sake & Soy Sauce dressing, Cilantro foam,
Crispy Wontons & topped with an Avocado Sauce.
Zucchini “lasagna” (Vegan)
Zucchini and roasted cherry tomato lasagna, layered with macadamia “ricotta” truffle oil & pistachio pesto.
MAIN COURSES
Fresh Catch Of The Day
Grilled catch of the day on garlic roasted vegetable bed, sweet potato puree topped with fresh spinach and spicy cilantro
Herb Crusted Rack Of Lamb
on Chanterelle Risotto, topped with Hazelnut tossed Green Beans and Red Wine butter
Tuscan Wild Boar Ragu
On a bed of home made gnocchi along with shaved parmesan & mushroom crisp
Lime Seared Tuna Filet
on French green salad with Grilled Baby Potatoes, Crispy Croutons, Garlic Grilled Gambas and Sar- dine Aioli.
Fish & Seafood Soup
Fruits from the sea simmered in a broth from Lobster, Cognac & Cream, Served with White Wine braised Carrots and Parsnips.
Grilled Veal Filet
Roasted Jerusalem Artichoke, Artichoke Pure, Buttered Chanterelles Served with a Port & Dark Choco- late Sauce
Seafood Minestrone My Way
Lobster, King Crab, Scallop & Cockles simmered in a Tomato base soup, along with Artichoke and Parmesan ravioli.
Portobello Mushroom Ravioli (Vegan)
Portobello, Tofu, asparagus & parsley stuffed ravioli in a miso truffle broth With shaved truffles & cashew parmesan.
Homemade Red Wine Pappardelle
Burnt butter sage sauce with crispy pig cheeks & pecorino.
Sushi Platter
Seared Yellow Fin Tuna Feng Pesto Nigiri Tiger prawn Maki
Lobster cocktail in mustard miso dipp Pork gyoza dumplings
TOM KHA GAI Chicken Dumplings Soft Bun Pork Belly
Salmon Nigiri Tuna Tataki Miso Soup
Sea Weed Salad Hamachi Carpaccio
DESSERTS
Lavender Creme Brule Served with homemade Blue Berry Ice Cream & Lavender Syrup
White Chocolate & Lime Cheesecake Served with Mango Sorbet
Warm Chocolate Truffle Served with Italian Vanilla Ice Cream
Chocolate Trio
Chocolate & Orange Mousse, Lava Cake & White Chocolate Ganache
Selection Of Cheese Served with Candied Almonds, Fig & Champagne Marmalade.
Coconut Creme Brule (Vegan)
Brownies & Ice Cream (Vegan)
Gluten Free vegan brownies, hazelnuts & ice cream made of cashews & almonds.
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.