Ed Hamilton & Co.

NEYINA

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 2015

Rates Per Week

Crew Profiles

Specifications

Accommodations

NEYINA offers 1 Master cabin (queen size bed 1,6 X 2 m), 1 double VIP cabin with queen size bed which can turn into 2 twin beds and 1 bunk-bedded cabin (the lower bed can turn in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only ).
Master and VIP cabins are with en-suite bathroom and separated head. In the bathroom of the bunk cabin, the head and shower are not separated.
All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.
Master cabin : 34″ flat screen TV, DVD and MP3 players, Apple TV
2 safe boxes available in the Master and the VIP cabins

Sample Menu

STARTERS

Verrine of avocado with smoked trout and salmon caviar
Cucumber ribbons and salmon with sesame
Salad Italian style
Tartar of tuna with caper and lime sauce and seasonal salad
Parma ham with melon with figs with a Port wine coulis
Carpaccio of zucchini with pesto sauce and parmesan flakes
Crudités salad with langoustines
Andalusian Gazpacho
Asparagus with Hollandaise sauce
Veloute of carrot, creamed coriander
Millefeuille of aubergine with garlic
Seasonal green salad with pears and walnuts with a lemon and honey dressing, accompanied by toasts with goats cheese
Marinated sardines with a red pepper sauce
Small salad of watermelon, feta cheese and black olives, served in watermelon shell, with an arugula, olive oil and honey dressing
Coleslaw of fennel and raw salmon
Peppers with an aubergine mousse
Antipasti
Endive leaves with sliced apple drizzled with a roquefort sauce
Caprese
Millefeuille of green apple served three ways
Salad of figs with fresh goats cheese

MAIN COURSES

Scallops with a lemon condiment, tomato sauce Grassoise and new potatoes
Red mullet with zucchini cream
Calamari stuffed with tomatoes
Sea bream fillets with pastis
Salade Nicoise
Skewers of grilled prawns with mango cream
Cod with celery sauce and pureed potatoes
Aisian style roast pork
Greek salad with crispy bread
Thai style chicken with coriander accompanied by rice
Tuna steak with artichoke hearts
Caesar salad
Asparagus risotto
Baked sea bass with a green vegetable pesto sauce
Veal escalope in a caper and basil sauce
Chicken and asparagus rolls cooked with mustard and honey
Spaghetti Vongole with Botarga
Cuttlefish and mussel risotto
Penne pasta with sun-dried tomatoes, olives and parmesan
Bream fillet with mango and ginger sauce accompanied by rice
Roulade of chicken breast stuffed with a green olive tapenade accompanied by arugula and cherry tomatoes
Pork with a Nicoise stuffing
Grilled salmon with fried vegetables
Quiche Lorraine (or with salmon and leeks, or zucchini, tomatoes) with green salad
Couscous with chicken and vegetables

DESSERTS

Flambèed bananas with vanilla ice cream
Tiramisu
Caramelised pears with vanilla ice cream (whipped cream) and chocolate sauce
Chocolate fondue
Fresh seasonal fruit salad with fresh mint and Amaretto
Chocolate cake
Crème brûlée
Panna Cotta
Exotic fruit salad with ginger Chantilly
Tartlet filled with mascarpone, decorated with raspberries
Apple tarte tatin
Coconut rice pudding with fresh mango slices
Sponge cake with peaches
Banana Split
Chocolate mousse

 

 

 

 

Additional Rate Information

Weekly rates in the Mediterranean for the summer 2020 (same rates from 2 to 6 guests) :
April – May – June and September: € 20,000 + 20% APA (+ VAT depending on departure’s place)
July and August : € 26,000 + 20% APA ( + VAT depending on departure’s place) based on MYBA terms. One week-minimum charter rate

All rates are for 7 nights, 8 days. Charters of less than 7 nights on request depending on schedule and season (5-night-minimum rate)
For short charters, please use the divide-by-6 rule for figuring short charter premiums. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.

Additional Rate Information

Location Details: Summer: NEYINA will be available in South of France, Corsica/Sardinia and Italy (Amalfi Coast). Sicily upon request, depending of the calendar.

Additional Rate Information

Weekly rates in the Mediterranean for the summer 2020 (same rates from 2 to 6 guests) :
April – May – June and September: € 20,000 + 20% APA (+ VAT depending on departure’s place)
July and August : € 26,000 + 20% APA ( + VAT depending on departure’s place) based on MYBA terms. One week-minimum charter rate

All rates are for 7 nights, 8 days. Charters of less than 7 nights on request depending on schedule and season (5-night-minimum rate)
For short charters, please use the divide-by-6 rule for figuring short charter premiums. Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.

Location Details

Location Details: Summer: NEYINA will be available in South of France, Corsica/Sardinia and Italy (Amalfi Coast). Sicily upon request, depending of the calendar.

Captain: Jose Garcia, born in 1960
Nationality: French & Spanish
Diploma: STCW 2010, RYA Yachtmaster offshore, Master 200 gt, Chief engineer, Medical care level 3, CGO.
Languages: Spanish and French: mother tongues; English; Italian

José was born in Spain and is bilingual French/Spanish as well as fluent in English. José is a captain and a half! – he has many years of experience, especially on big sailing boats, as both captain and professional racer. He has managed project refits, and been technical consultant and engineer for many yachts. His knowledge also covers marine engineering, rigging technology, hydraulics, and management software; he is a problem solver, and also a professional diver! During his career he combined regattas with ocean crossing and has sailed in the Atlantic, the Caribbean, the Pacific, the Mediterranean, the Red Sea, the Baltic Sea and more, clocking up over 250,000 nautical miles. You will be in very competent, safe hands with this Captain – and his stories of seagoing adventures will impress even the most well travelled guests.
He loves sailing, creates a real energy on board and doesn’t hesitate to share the secrets of sailing with his customers.
José is friendly, discreet, and flexible; he works effectively and efficiently as part of a team, he adapts easily to new situations and communicates well with all age groups. His downtime hobbies are skiing and paragliding sand yachting, books and music.

Chef/Hostess: Sylwia FILIPCZAK, born in 1978
Nationality: Polish
Diploma: STCW 98, ENG 98, Seaman’s book, Sailing instructor’s licence, Yacht coastal skipper patent
Languages: Polish: mother tongue; English and Spanish : advanced; French : basic

Sylwia was born and brought up in Poland and speaks excellent English, Spanish and some French. She studied law and worked as a legal adviser in the banking world for several years, but always made time for sailing each summer.
Having worked as cook, stewardess and a sailing instructor during holiday seasons on 40-50ft boats for some 15 years, she decided to leave Poland and the business world and become a full-time hostess on boats. She has sailing instructor and lifeguard licenses and has childcare experience.
During her first season on board, she met José; their similar tastes for adventure and travel merged, and they have been together ever since.
Sylwia is an excellent self-taught cook, always keen to discover new recipes. Her menus are inspired from her travels and her favorite dishes will include fish, shellfish and vegetables, at their freshest to ensure even more flavor and finesse.
She has a warm personality, is conscientious and hardworking, empathetic and patient, and has a good sense of humor. She likes the idea of welcoming guests to this “luxury hotel on the water”, is very attentive to guests’ needs and will ensure that your stay on board will be smooth and relaxing.
When not working, Sylwia can be found running – marathons, cross-country races, and triathlons! She also loves photography, swimming, sand yachting – and interior decor.

Deckhand : Antoine COLIN, born in 1997
Nationality : French
Diploma : Capitaine 200 GT, CFBS, Medical III
Languages : Fluent, English

Title Name Nation Born Languages
Captain Jose Garcia Spanish 1960 English, Spanish, French, Polish, Italian.
Crew Sylwia FILIPCZAK Polish

Hostess-Cook

Sylwia FILIPZAK

Captain

José GARCIA

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 17,5 Kwa
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 76
Pax 6
Cabins 3
Year Built 2015
Cruise Speed 8
Guest Smoke on the deck
Guest Pet No
Children Allowed Yes
Min Child Age any age is welcome

Leisure

Dinghy 12.63 ft. Williams Turbo Jet
Dinghy Hp 100
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats No
Games Beach Yes
Fishing Gear Yes
Dive Info RDV diving only
Dive Costs On request
Other Toys 12.63 ft. Williams Turbo Jet Tender 100hp
Waterskies for children and adults
2 paddle boards
Towing tube
Snorkeling and fishing gears
Beach games

Deck shower and swim platform, bimini and sun awning, sun bathing cushions, beach towels.
Fridge for drinks in the cockpit - Free service for guests.

NEYINA offers 1 Master cabin (queen size bed 1,6 X 2 m), 1 double VIP cabin with queen size bed which can turn into 2 twin beds and 1 bunk-bedded cabin (the lower bed can turn in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only ).
Master and VIP cabins are with en-suite bathroom and separated head. In the bathroom of the bunk cabin, the head and shower are not separated.
All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.
Master cabin : 34″ flat screen TV, DVD and MP3 players, Apple TV
2 safe boxes available in the Master and the VIP cabins

STARTERS

Verrine of avocado with smoked trout and salmon caviar
Cucumber ribbons and salmon with sesame
Salad Italian style
Tartar of tuna with caper and lime sauce and seasonal salad
Parma ham with melon with figs with a Port wine coulis
Carpaccio of zucchini with pesto sauce and parmesan flakes
Crudités salad with langoustines
Andalusian Gazpacho
Asparagus with Hollandaise sauce
Veloute of carrot, creamed coriander
Millefeuille of aubergine with garlic
Seasonal green salad with pears and walnuts with a lemon and honey dressing, accompanied by toasts with goats cheese
Marinated sardines with a red pepper sauce
Small salad of watermelon, feta cheese and black olives, served in watermelon shell, with an arugula, olive oil and honey dressing
Coleslaw of fennel and raw salmon
Peppers with an aubergine mousse
Antipasti
Endive leaves with sliced apple drizzled with a roquefort sauce
Caprese
Millefeuille of green apple served three ways
Salad of figs with fresh goats cheese

MAIN COURSES

Scallops with a lemon condiment, tomato sauce Grassoise and new potatoes
Red mullet with zucchini cream
Calamari stuffed with tomatoes
Sea bream fillets with pastis
Salade Nicoise
Skewers of grilled prawns with mango cream
Cod with celery sauce and pureed potatoes
Aisian style roast pork
Greek salad with crispy bread
Thai style chicken with coriander accompanied by rice
Tuna steak with artichoke hearts
Caesar salad
Asparagus risotto
Baked sea bass with a green vegetable pesto sauce
Veal escalope in a caper and basil sauce
Chicken and asparagus rolls cooked with mustard and honey
Spaghetti Vongole with Botarga
Cuttlefish and mussel risotto
Penne pasta with sun-dried tomatoes, olives and parmesan
Bream fillet with mango and ginger sauce accompanied by rice
Roulade of chicken breast stuffed with a green olive tapenade accompanied by arugula and cherry tomatoes
Pork with a Nicoise stuffing
Grilled salmon with fried vegetables
Quiche Lorraine (or with salmon and leeks, or zucchini, tomatoes) with green salad
Couscous with chicken and vegetables

DESSERTS

Flambèed bananas with vanilla ice cream
Tiramisu
Caramelised pears with vanilla ice cream (whipped cream) and chocolate sauce
Chocolate fondue
Fresh seasonal fruit salad with fresh mint and Amaretto
Chocolate cake
Crème brûlée
Panna Cotta
Exotic fruit salad with ginger Chantilly
Tartlet filled with mascarpone, decorated with raspberries
Apple tarte tatin
Coconut rice pudding with fresh mango slices
Sponge cake with peaches
Banana Split
Chocolate mousse

 

 

 

 

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.