- Guests 10
- Cabins 5
- Model Cat
- Year Built 2017
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests||9 Guests||10 Guests|
|Winter 2023 to 2024||Inclusive||$44,000||$44,000||$44,500||$44,500||$46,000||$47,500||$48,000||$49,000||$50,000|
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 norm for good service is 15%-20% of the charter fee.
New Years: $65,000
Caribbean Delivery fees – return trips:
USVI to SXM – $2,000
USVI to Grenadines – $4,000
Please inquire for delivery fees to other islands
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Paco Montaner (Captain):
Born and raised in the East coast of Puerto Rico, Captain Francisco, “Paco” as most know him, has been sailing the Caribbean waters from an early age. Since 2008, he has been the Captain of charter vessels in locations such as the USVI, BVI, Bahamas, Mexico, and even New England.
Paco wears many hats as his maritime experience has taken him from sewing canvas sails, rigging, and fiberglass construction, to working onboard commercial tugs and barges, and performing offshore crossings ever since his early 20’s. Sailing over 50,000 nautical miles over the years, he discovered one of his most fulfilling experiences as Captain onboard a 171’ Tall Ship Schooner charter vessel. Since then, Paco has followed this career path further, seeking more intimate capacities where charters can be personalized to each group.
As a graduate from the University of South Florida and alway avid to learn more, he continually upgrades his maritime skills in attending the Maritime Professional Training Institute of Florida. His extreme interest in the wonderful world of sailing is reflected in his chartering service as Paco thrives off of sharing these experiences with guests who likewise dream of cruising in the Caribbean.
Anjelica Velazquez (Chef):
Anjelica was born and raised in Arizona and happily now calls Puerto Rico her home.
Her background includes 11 years of hospitality experience with the last 5 years as a chef on charter yachts.
Early in her charter chef career, she attended the Quarterdeck Hostess Academy in Split, Croatia learning unique techniques for cooking on board sailing yachts and utilizing diverse and local ingredients to deliver beautiful and delicious presentations. Since then she has found her way around the globe, working on charter yachts in over a dozen countries, and adding to her personal spice collection along the way. Some of her specialities include Latin, Caribbean, Mediterranean, and Middle Eastern cuisine. She is always intrigued by culture and truly getting to know the local people in each region that she visits.
As a travel enthusiast, Anjelica believes that vacations should be a personalized blend of adventure and self care. This sentiment is reflected in her warm, vibrant energy and customized culinary creations.
Sarai Garcia (Stewardess/ Massage Therapist):
Sarai was born in the Caribbean in San Juan, Puerto Rico. Always living a very active lifestyle, she enjoys a variety of water sports including swimming, kiteboarding, windsurfing, paddle boarding, and beach palette. She started to work as a surf and windsurf instructor as a teenager and this later evolved into lifeguarding and assisting with kiteboarding instruction.
Exploring new locations and helping to create unique experiences with each of her guests is something that Sarai finds most rewarding about her career as a charter stewardess and masseuse. As an Aesthetician and Massage Therapist she offers a variety of treatments including, Deep Tissue, Mom to Be, Swedish, Sport Techniques, Lymphatic Drain, Madero Therapy and Reflexology, and Facials. Sarai is excited to provide ultimate relaxation to guests on their floating getaway.
Accommodation for 10 guests, in 5 cabins which are all en-suite: 1 King, 3 Queens, 1 Twin. All have independently controlled AC, Sony and Apple devices with access to onboard server film library with over 500 films and Bose hifi music system. The very large primary cabin has a desk/dressing table and a comfortable couch.
We provide toiletries on the boat, but prefer that clients bring their own sunscreen which agrees with their skin. We also have converters/ adapters for American and European plugs.
We have hair dryers, curling iron and a very small iron. There are no laundry facilities on board.
- Shrimp and mango ceviche, served with fresh avocado and plantain chips.
- Beef empanadas
- Jamaican Jerk Chicken wings with blue cheese dressing, carrots, and celery
Eggs Benedict – English muffin, Canadian bacon, poached egg, tomato, avocado, arugula with a lime hollandaise sauce. Served with fresh fruit, and parfait.
Shakshuka – tomato sauce, garlic, onion, bell peppers, red beans, topped with goat cheese, avocado, red cabbage, and fresh herbs. Served with bread, cream cheese and blueberry Danish, bacon, fresh fruit, and parfait.
Frittata – Veggie frittata with goat cheese topped with fresh herbs, and avocado-Side roasted potatoes, bread, cream cheese and strawberry filled Danish, sausage, fresh fruit, and parfait.
Berry French Toast bake – Cinnamon French toast with blueberries topped with cream cheese icing, and served with scrambled eggs, sausage, fresh fruit, and parfait.
Croissant Egg Sandwich – Fried egg, bacon, tomato, cheddar, avocado and Arugula. Served with country potatoes, fresh fruit, parfaits, and banana muffins.
Bagel Bar – cream cheese, smoked salmon, lemons, jams, Nutella , avocado, tomatoes, cucumber, red onion, sunny side up eggs and bacon. -Side fresh fruit and parfaits
Mediterranean Chicken Kabobs – Served with a fresh chickpea salad, roasted vegetables, saffron rice, hummus, tabouli salad, and Tzatziki sauce.
Steak Cobb salad with balsamic vinaigrette dressing – Deep green salad with cherry tomatoes, cucumber, corn, red onion, blue cheese and lemon zest. Served with fresh olive rosemary bread.
Pulled pork sliders with pineapple slaw – Served with pickles, chips and fresh watermelon.
Grilled Salmon Quinoa Salad with seasonal roasted vegetables, spinach, and feta cheese. Topped with a lemon dill honey mustard vinaigrette dressing.
Mediterranean Falafel Bowl – falafel, served with Tri colored quinoa, pickled red bell pepper, fresh salad, tomatoes, cucumber, feta cheese, olives and a choice of fresh lemon tahini dressing or yogurt sauce. Served with a side of fresh pita bread.
Honey Chili Lime Mahi Mahi – Served white jasmine rice, broccoli and fresh mango salsa.
Herb Crusted Red Snapper with a Lime Margarita Sauce – served garlic mash potatoes and asparagus.
Spicy Tuna Poke Bowls – chunks of fresh yellow fin tuna, avocado, cucumber, purple cabbage,s haved
carrots, red bell pepper, mango, topped with spicy mayo, scallions, and cilantro. Served on a bed of steamed sushi rice and a side of miso soup.
Mexican Creamy Chipotle Enchiladas – chicken enchiladas with a Creamy Chipotle sauce, topped with Pickled red onion, feta cheese, cilantro, and fresh crema. Served with Spanish rice, black beans and street corn.
Green Goddess Chicken – seasoned grilled chicken thighs, served with cilantro lime white rice, black beans, deep green salad, and avocado lime dressing.
Baked Rosemary, Lemon, Garlic Sea Bass – Served with truffle mushroom pasta, deep green garden salad, and fresh garlic bread.
Sweet and Sticky Slow Roasted Korean Beef – sauteed vegetables, rice noodles, topped with cabbage, fresh cilantro and sesame seeds.
Mini key lime pie cheesecake with lime zest and whipped cream.
Brownie sundae with whipped cream and fresh strawberries.
Cinnamon sugar mini churros balls served with warm chocolate and caramel sauce.
Flan topped fresh mango and kiwi.
Classic apple crumble, topped with soft cinnamon apples and granola. Served with vanilla bean ice cream.
Mini Blueberry Compote and Mascarpone 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.