Ed Hamilton & Co.

NAMASTE

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

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

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

Sample Menu

  • SAMPLE MENU by Howard FOSS

     

     

    BREAKFAST

     

    Fruit salad, home flavor yogurt, granola, variety of hams and cheeses

    Eggs Florentine with roasted heirloom tomato with optional Parma ham crisps

    French toast, honey, toasted pine nuts, Crème Fraiche

     

    Fruit platter, yogurt, seasonal fruit compote, freshly made bread and pastries

    Blueberry pancakes, custard, mint blueberry salsa

     

    Namaste breakfast sandwich: bacon, cheddar, fried egg, arugula

     

    Fruit platter, Namaste power acai bowls, whisky cinnamon oats,

    fresh made cheese puffs with melted butter

    Shakshuka, poached eggs, ghee rubbed pita bread topped with feta

    Full English breakfast: eggs of choice, bacon, sausage, roast baby tomatoes & potatoes, mushroom,

    homemade baked beans

     

     

    LUNCH

     

    Grilled seabass with whole grilled lemon, grilled asparagus topped

    with lemon beurre blanc, toasted almond and green bean salad

     

    Homemade ricotta chicken, med quinoa salad, cold beetroot salad

    with chevin and dill, mixed seasonal green salad

     

    Lamb cutlets, whole grilled carrots, roast pepper parcel,

    whole butter fried oyster mushrooms, home-made mint jelly, toasted pita

     

    Roast duck, orange roasted carrot salad, mixed berry sauce,

    kale and spinach tossed in olive oil, lightly seasoned

     

    Smoked burger, aged cheddar, tomato, lettuce, red onion,

    homemade mustard mayonnaise, sweet potato fries

     

    Steamed clams and mussels, grilled lobster, corn on the cob,

    coleslaw, potato salad, grilled sourdough bread, garlic butter

     

    Fish 5 ways: a mixed raw affair of Asian style cuts of fish with sushi rice,

     julienne of carrots, cucumber, radish, nori, seaweed salad

    Panko style mixed seafood, wild rice, lemon sauce, steamed asparagus, Parmesan crisps

    Tomahawk family tacos: tomahawk steak sliced thin with burnt butter, red onion, sour cream, coriander,

    chimichurri, toasted tacos, side of beef stock butter beans

     

    DINNER

     

    Pasta alle vongole topped with parsley, toasted anchovy toast, Caprese salad

    Rabbit ragu, polenta, roast broccoli, lemon zest

     

    Filet, truffle puree, red wine jus, grilled baby bone marrow, fresh peas

     

    Scallops, celeriac, fennel, spinach puree topped with toasted lavender sauce and syrup

     

    Tomahawk steak, mushroom bourbon sauce,

    Parmesan roasted baby potatoes, steamed vegetables and salad

     

    Roast pork belly, roasted apple, apple sauce, steamed sweet peas,

    butternut squash, poached pickled pepper

     

    Whole baked fish of the day served tableside with potato gratin,

    warmed corn off the cob, dill sauce, greens of the day

     

    Beef curry – cooked for 12 hours, jasmine rice, toasted coconut, banana,

    tzatziki, poppadoms and naan bread

     

    Lamb shank slow braised, mash potato, Yorkshire pudding, steamed greens

     

     

    DESSERTS

     

    Rum cake

    White chocolate mousse, meringue, mixed berry sauce

    Homemade nougat ice cream, almond praline

    Peach cobbler

    Molten lava cake

    Pavlova

    Deconstructed cheesecake

  •  

Additional Rate Information

SUMMER 2020 – BOSTON – UNAVAILABLE FOR CHARTERS – AVAILABLE IN THE CARIBBEAN LEEWARDS ISLANDS FROM THANKSGIVING TIME APPROX. NOV 20

WINTER 2020-2021 & 2021/2022 – WEEKLY RATES – Home port ANTIGUA or ST MARTIN – TBC
2 guests: $ 56 000
4 guests: $ 58 000
6 guests: $ 60 000
One week minimum required – Depending of the calendar and at low season 5 days could be considered. Please ask.

Xmas week / 2-6 guests : $ 70 000
New Year week / 2-6 guests : $ 75 000

Caribbean terms:
INCLUDED
Cruise aboard for 8 days / 7 nights
Insurance of the yacht
Crew services
Full-board for guests & crew
All beverages including wines, bar & champagne listed on NAMASTE’s card within reasonable consumption
All cruising permits, local & governmental taxes from USV’S to Grenada
License & fishing permit in the Caribbean
Leisure & sport equipment aboard
Flowers on board on the embarking day
Use of communication means aboard (except satellite use) / within XX giga limit to be confirmed per week for internet access
Fuel for engines & tender

In extra :
Air fares
Transfers airport/NAMASTE/airport
Special requests not including in the package and/or guests personal ashore expenses
Specific premium champagnes, wines & spirits
Marina & port expenses if any
Customary gratuity for the crew

Delivery fee might be required

SUMMER 2021: – TBA

Additional Rate Information

Summer Area: Caribbean Leewards, USA – New England

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: SUMMER 2021- BOSTON – UNAVAILABLE FOR CHARTERS –
WINTER 2021/2022: CARIBBEAN – Available in ST MARTIN or in ST VINCENT –
SUMMER 2022: TBA

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2020 to 2021 All Inclusive $56,000 $57,000 $58,000 $59,000 $60,000
Summer 2021 All Inclusive $56,000 $0 $58,000 $0 $60,000
Winter 2021 to 2022 All Inclusive $56,000 $57,000 $58,000 $59,000 $60,000

Additional Rate Information

SUMMER 2020 – BOSTON – UNAVAILABLE FOR CHARTERS – AVAILABLE IN THE CARIBBEAN LEEWARDS ISLANDS FROM THANKSGIVING TIME APPROX. NOV 20

WINTER 2020-2021 & 2021/2022 – WEEKLY RATES – Home port ANTIGUA or ST MARTIN – TBC
2 guests: $ 56 000
4 guests: $ 58 000
6 guests: $ 60 000
One week minimum required – Depending of the calendar and at low season 5 days could be considered. Please ask.

Xmas week / 2-6 guests : $ 70 000
New Year week / 2-6 guests : $ 75 000

Caribbean terms:
INCLUDED
Cruise aboard for 8 days / 7 nights
Insurance of the yacht
Crew services
Full-board for guests & crew
All beverages including wines, bar & champagne listed on NAMASTE’s card within reasonable consumption
All cruising permits, local & governmental taxes from USV’S to Grenada
License & fishing permit in the Caribbean
Leisure & sport equipment aboard
Flowers on board on the embarking day
Use of communication means aboard (except satellite use) / within XX giga limit to be confirmed per week for internet access
Fuel for engines & tender

In extra :
Air fares
Transfers airport/NAMASTE/airport
Special requests not including in the package and/or guests personal ashore expenses
Specific premium champagnes, wines & spirits
Marina & port expenses if any
Customary gratuity for the crew

Delivery fee might be required

SUMMER 2021: – TBA

Location Details

Summer Area: Caribbean Leewards, USA – New England

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: SUMMER 2021- BOSTON – UNAVAILABLE FOR CHARTERS –
WINTER 2021/2022: CARIBBEAN – Available in ST MARTIN or in ST VINCENT –
SUMMER 2022: TBA

CAPTAIN: Willem J.M. NIEUWELINK
Nationality: Dutch
Age: 39
Diploma: RYA Yachtmaster 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: Howard FOSS
Nationality: American
STCW 2010 and Eng1
Advanced Patisserie – Mixologist/Barrister – Silver Service
Cordon Bleu Grande Diploma
Languages: English

Foss is an adventurous, out-of-the-box thinking, natural-minded chef who loves to incorporate his surroundings, culture, and atmosphere into his dishes. He was brought up in the hospitality industry and he was always surrounded by a variety of people and cultures. His pursuit of culinary excellence led him to start his own private cheffing company, which he successfully sold to pursue his dreams on a global scale, through yachting. Using his classical French training as his base, he strives to achieve an immersive culinary experience that is educational, emotional, and mindful of guests’ health requirements.

“The key is in the detail,” says Chef Foss. Foss prides himself on staying two steps ahead and providing a flawless performance. Creating culinary experiences that are personal and thoughtful is just one way he makes luxury travel even more delightful for the elite traveler.

Above all else, Foss is an outdoorsman through and through. He grew up fishing, water-skiing, and so much more, which gave him a love for what the world offers if you take a chance. His yachting career has taken him on incredible adventures and all he wishes is to share our incredible world with guests on Namaste.

STEWARDESS: Alexis VERRUTO (Lexi)
Nationality: American
STCW95 – NG1
GE Major nursing – Certified SkyAngel Academy
Languages: English

Alexis is an intelligent, poised, and discreet yacht stewardess. She started her yachting career by sailing to Bermuda, and she knew immediately that this was the industry for her. Previously, she was the lead flight attendant with a corporate jet firm, and she has extensive VIP hospitality and exclusive customer service experience. She has a friendly, welcoming, and kind demeanor. Paying strict attention to guest needs, she takes pride in ensuring guests not only have an enjoyable trip but also have an entire experience of luxury at sea.

From sky to sea, she has traveled all over the world and most recently spent a season in Costa Rica. She takes delight in going the extra mile for her guests, spending most of her free time in destinations sourcing local produce, flowers, activities, and any extra items that may pertain to guests’ profiles. Alexis loves living an active and healthy lifestyle and will gladly help incorporate that into your Namaste experience.

Just like Namaste, Alexis is an explorer of the world. She is warm, friendly, and eager to explore the open ocean with you while ensuring that every experience is one to remember.

FIRST MATE: Joey COMPTON
Nationality: British
RYA Yachtmaster Offshore
Languages: English,

Joey got his start in yachting over 10 years ago, tempted into sailing off the docks of a popular Caribbean destination, Antigua, where he was born and still calls home.
With dual-citizenship and having spent most of his adolescence in his other home, New Zealand, Joey has that Kiwi-charm that always keeps those around him in good spirits.

Since his first Atlantic crossing many years ago, he has logged over 65,000 sea miles and sailed in many of the most scenic ports of the Mediterranean, Caribbean and East Coast USA.

Joey holds a RYA Yachtmaster Ocean ticket as well as a host of other yachting certificates.
Between perfecting sail trim, ensuring a fun and safe water sports experience, and keeping things running smoothly in the engine room, Joey always maintains a very hand on approach.
He is a true team player and takes pride in great service and seeing that guests are always happy when onboard.

Title Name Nation Born Languages
Captain Willem J.M. NIEUWELINK Dutch 0 English, German, Spanish
Crew Howard FOSS American

CAPTAIN

Willo

CHEF

Howard FOSS

STEWARDESS

Alexis VERRUTO

FIRST MATE

Joey COMPTON

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 x Norther Lights 26KW
Water Maker Sea Recove
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 78.17
Pax 6
Cabins 3
Year Built 2016
Cruise Speed 12
Guest Pet No
Children Allowed Yes

Leisure

Dinghy semi rigid
Dinghy Hp 150HP
Adult W Skis Yes
Jet Skis No
Knee Board Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube 4
Wake Board 1
1 Man Kayak 1
2 Man Kayak 1
Games Beach Yes
Fishing Gear No
Other Toys Semi-rigid tender: CARBON CRAFT, 16.5ft - 10 passengers
Engine: Webber 850 H.O, 150 HP jet turbo

Segway personal transporter: 2 x Segway personal transportor, model i2 SE

14 foot bottom inflatable tender with a 25 HP outboard

Mono & Bi water skis for adults & children
2 Wakeboard - 1 kids and 1 adults, 1 wake skate
2 Inflatable Starboard: Zen WindSUPs
2 Inflatable Hobie: Mirage i12s - 1 person kayak & 1 Inflatable Hobie: Mirage i14t - 2 person kayak
2 double seat tubes, 2 tubes, 1 banana ride
3 seabobs with harness
1 knewboard


Noodles
Beach toys
Deep sea fishing gear: 2 sets deep sea trolling gear 3
Snorkeling equipment for 8
Diving equipment for 6 people
Rendez-Vous diving on request
Underwater camera and video

Extended inflatable swim platform

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

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

  • SAMPLE MENU by Howard FOSS

     

     

    BREAKFAST

     

    Fruit salad, home flavor yogurt, granola, variety of hams and cheeses

    Eggs Florentine with roasted heirloom tomato with optional Parma ham crisps

    French toast, honey, toasted pine nuts, Crème Fraiche

     

    Fruit platter, yogurt, seasonal fruit compote, freshly made bread and pastries

    Blueberry pancakes, custard, mint blueberry salsa

     

    Namaste breakfast sandwich: bacon, cheddar, fried egg, arugula

     

    Fruit platter, Namaste power acai bowls, whisky cinnamon oats,

    fresh made cheese puffs with melted butter

    Shakshuka, poached eggs, ghee rubbed pita bread topped with feta

    Full English breakfast: eggs of choice, bacon, sausage, roast baby tomatoes & potatoes, mushroom,

    homemade baked beans

     

     

    LUNCH

     

    Grilled seabass with whole grilled lemon, grilled asparagus topped

    with lemon beurre blanc, toasted almond and green bean salad

     

    Homemade ricotta chicken, med quinoa salad, cold beetroot salad

    with chevin and dill, mixed seasonal green salad

     

    Lamb cutlets, whole grilled carrots, roast pepper parcel,

    whole butter fried oyster mushrooms, home-made mint jelly, toasted pita

     

    Roast duck, orange roasted carrot salad, mixed berry sauce,

    kale and spinach tossed in olive oil, lightly seasoned

     

    Smoked burger, aged cheddar, tomato, lettuce, red onion,

    homemade mustard mayonnaise, sweet potato fries

     

    Steamed clams and mussels, grilled lobster, corn on the cob,

    coleslaw, potato salad, grilled sourdough bread, garlic butter

     

    Fish 5 ways: a mixed raw affair of Asian style cuts of fish with sushi rice,

     julienne of carrots, cucumber, radish, nori, seaweed salad

    Panko style mixed seafood, wild rice, lemon sauce, steamed asparagus, Parmesan crisps

    Tomahawk family tacos: tomahawk steak sliced thin with burnt butter, red onion, sour cream, coriander,

    chimichurri, toasted tacos, side of beef stock butter beans

     

    DINNER

     

    Pasta alle vongole topped with parsley, toasted anchovy toast, Caprese salad

    Rabbit ragu, polenta, roast broccoli, lemon zest

     

    Filet, truffle puree, red wine jus, grilled baby bone marrow, fresh peas

     

    Scallops, celeriac, fennel, spinach puree topped with toasted lavender sauce and syrup

     

    Tomahawk steak, mushroom bourbon sauce,

    Parmesan roasted baby potatoes, steamed vegetables and salad

     

    Roast pork belly, roasted apple, apple sauce, steamed sweet peas,

    butternut squash, poached pickled pepper

     

    Whole baked fish of the day served tableside with potato gratin,

    warmed corn off the cob, dill sauce, greens of the day

     

    Beef curry – cooked for 12 hours, jasmine rice, toasted coconut, banana,

    tzatziki, poppadoms and naan bread

     

    Lamb shank slow braised, mash potato, Yorkshire pudding, steamed greens

     

     

    DESSERTS

     

    Rum cake

    White chocolate mousse, meringue, mixed berry sauce

    Homemade nougat ice cream, almond praline

    Peach cobbler

    Molten lava cake

    Pavlova

    Deconstructed cheesecake

  •  

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.