Ed Hamilton & Co.

NOMADA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

NOMADA accommodates 10 guests in 5 ensuite cabins equipped with stall showers and electric toilets. Each cabin equipped with hairdryer, toiletries, USB outlets and iPads.

Sample Menu

BREAKFAST
All breakfast will include cereals, toast, bagels, yoghurt and tea & coffee in addition to one or two of
the below options.

Eggs Benedict
A crispy rosti, mushrooms and a poached egg topped with Parma ham. Finished off with a classic
hollandaise sauce

French Toast or Fluffy Pancakes
Topped with seasonal fruit/s from the Caribbean.

Fruit Platter
A wonderful spread of seasonal fruit/s from the Caribbean.

Cheese and Meat Board
A variety of cheeses and cold meats.

Oven Baked Omelet
An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers,
ham/bacon/pork sausages.

Turkish Eggs
Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.

Portholes
Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.

Additional considerations: Scones, pastries and oat muffins

LUNCH

Seared Wahoo with Mango Salsa
Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.

Gourmet Burger
A freshly made burger buns, patty, caramelized onions, brie cheese and a side of fries.

Fish Finger Sandwich
A freshly made ciabatta rolls, crispy coated fish, mixed leafy green, tartare sauce and a side of fries.

Seared Tuna & Nisoice Salad with Fresh Bread
Fresh tuna steak gilled on barbeque and served with leafy greens, green beans, potatoes and a garlic
dressing.

Chicken Ramen
Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy
chicken broth.

Mango Caribbean Poke Bowl
Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans and nuts.

Spicy Chicken salad
Pineapple chicken, corn and marinaded pineapple rings served on leafy greens.

Fresh bread options: Beer bread, Pane Bianco, Baguettes and Challa.

DINNER – STARTERS

Ceviche
Served with some leafy greens, avocado (seasonal) and Melba toast.

Cauliflower Soup with Brown Butter and Cheesy Toast
A wonderful creamy soup topped with crispy sage.

Tomato and Roasted Peppers Soup
Served with a sprinkle of feta and bread sticks wrapped with Prosciutto.

Roasted Butternut and Feta Salad
Served with a citrus vinaigrette on a bead of rocket.

Mussels with Wild Garlic Toast
Cooked in a clear white wine sauce.

Cucumber, smoked salmon and avo stacks
A simple, refreshing and zesty stack of flavor.

Pickled Calamari Salad
Served on lettuce accompanied by toasted bruschetta.

Beetroot and Goats Cheese Salad
Served on a bed of baby spinach

DINNER – MAINS

Red Snapper
Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.

Spicy Mahi-Mahi
Served with coconut rice and a goats cheese and spinach salad.

Lobster Thermador
Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and
green beans.

Mushroom Risotto
Creamy Italian rice cooked with a variety of mushrooms.

Shrimp Linguine
A zesty, chilli linguine served with leafy green side salad.

Peppercorn Sirloin Steak
Served with baby potatoes and side salad.

Crumbed Pork Chops
Served with mashed potatoes, Brussel sprots and a cheesy sauce.

Chicken Skewers with Espagnole Sauce
Served with potato and broccoli.

DINNER – DESSERTS

Milk Tart
A South African dessert originally created by the Dutch settlers in the “Cape” consisting of a sweet
pastry crust containing a custard filling.

Victoria Sponge Cake
A light fluffy sponge cake filled with creamy and jam.

Fruity Brulee Tart
The classic with a fruity twist.

Pannacotta
Berry pannacotta, lemon fudge, liquorice gel and liquorice crunch.

Key Lime Pie
A light and creamy key lime mousse in a cracker crust garnished with whipped cream.

Apple, Pear Crisp
A deconstructed crumble served with a scoop of vanilla ice-cream.
Tiramisu
Layers of coffee-soaked lady fingers and sweet, creamy mascarpone.

Sticky Chocolate Heaven
Chocolate brownie, coated with chocolate ganache and dusted with coco powder.

Poached Pears
Cinnamon, red wine poached pear served on a bed of crushed pistachios

SNACK OPTIONS
Coconut shrimp with Spicy Mayo

Sushi Platter
Dumplings
Mini Fish Tacos
Mini Sliders
Cheese Board
Plain Nachos
Deep Fried Mac and Cheese balls
Roasted Feta, Garlic, Basil & Cherry Tomatoes on Bruschetta
Zingy Thai Steak Salad served with toasted Bruschetta
Fish Cakes and Mayo Dip
Broccoli dip with Toasted Tortillas
Meza Platte

Additional Rate Information

Christmas / New Year’s 2022/23: 1-10 Guests $60,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th
7 night minimum
BVI Ports Only

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: 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 9 Guests 10 Guests
Winter 2022 to 2023 Inclusive $33,000 $35,500 $36,000 $37,000 $38,000 $40,000 $42,000 $44,000 $46,000
Summer 2023 Inclusive $33,000 $35,500 $36,000 $37,000 $38,000 $40,000 $42,000 $44,000 $46,000

Additional Rate Information

Christmas / New Year’s 2022/23: 1-10 Guests $60,000
Christmas week to end by December 26th. New Years to begin no earlier than December 27th
7 night minimum
BVI Ports Only

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Nomada Crewed Catamaran Charter Crew of 3

Captain Thomas Beesley, was born and raised along the beautiful East Coast of South Africa, were his adventurous spirit and natural abilities were able to flourish. Thomas has often expressed his passion for meeting new people and to experience the best of what the world has to offer. At a young age Thomas took part in local skim and surfing competitions, from there and with the help from his uncle evolved into yachting. Now thoroughly hooked and in love with the yachting world, he earned his 200 ton captains license and set course with 8 crew around the world aboard a 70ft schooner! Eager to develop his life skills within in the industry, Thomas successfully received his Padi Divemasters certificate and enjoyed working for a year as a dive leader and captain aboard a 10 person charter catamaran in the Caribbean, and various other vessels throughout the Mediterranean.

Bronwyn Gero your personal chef onboard has been referred to by friends as a small town girl with big girl dreams! She grew up in one of South Africa’s smaller towns were entertainment was limited and opportunities few. However, for an inquisitive and imaginative young mind Bronwyn along with her unique culinary talents has evolved with an never ending appetite for more. As a child, baking was her introduction to the galley. As a culinary student, she’s developed her cooking skills by exploring the depths of flavour, presentation and the sheer sensory experience of the dish.

Bronwyn’s wonderful zest for life and spirit of adventure – both in and out the galley – keeps her motivated and propels her towards the luxurious world of crewed charters. With the confidence and imagination to try new and adventurous cuisines, she has the skills and ability of adapting to a wide range of preferences and styles of cooking onboard.

Outside the galley, Bronwyn has earned her Padi Divemaster certification and is pleased to assist with leading the dives onboard.

Ford Collier, Deckhand/ Stew spent the first 10 years of his childhood living in Bermuda, where at an early age grew the passion for sailing, fishing and water sports. After moving to Houston he excelled in sailing regattas and competed in various inshore/ offshore fishing tournaments.
After receiving a Business Management Degree at the Louisianna State University, Ford decided to follow his true passion in life and joined the yachting industry. He has logged over 10,000 nautical miles throughout his career and had the opportunity to explore the beautiful islands of the Caribbean and Mediterranean.

Title Name Nation Born Languages
Captain Thomas Beesley South African
Crew Bronwyn Gero South African

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 19.5 KW
Water Maker YES X2
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 62 ft
Pax 10
Cabins 5
Refit 2022
Year Built 2014
Cruise Speed 7-8 Kts
Guest Pet No
Children Allowed Yes
Min Child Age 3 YEARS

Leisure

Dinghy 15FT
Dinghy Hp 90HP
Adult W Skis 1
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak Yes
Fishing Gear Yes
Dive Info Diving offered for certified divers with 2 Dive Masters onboard. Guests rent their own gear.
Maximum 3 dives included - 1 per day. No diving first or last day.
Dive Costs Guests must rent their own gear.

Other Specs

Beam 33 Ft
Draft 5 Ft
Queen 5
Pref Pickup Nanny Cay, Tortola
Other Pickup Village Cay, Tortola
Turn Around 24 hours
Builder Lagoon
Vcr Dvd Yes
Num Cds Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters No
Inverter 5 KW
Dinghy Pax 10
Sea Bob Yes
Sea Scooter No
Fish Gear Type Trolling
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Dives 3 Dives PW
Other Entertain Ice maker X2
Hairdryer X6

Extensive refit completed 2022 - ask for details
Ac Night Yes
Ac Sur Charge NO
Other Toys 2 Sea Bobs

NOMADA accommodates 10 guests in 5 ensuite cabins equipped with stall showers and electric toilets. Each cabin equipped with hairdryer, toiletries, USB outlets and iPads.

BREAKFAST
All breakfast will include cereals, toast, bagels, yoghurt and tea & coffee in addition to one or two of
the below options.

Eggs Benedict
A crispy rosti, mushrooms and a poached egg topped with Parma ham. Finished off with a classic
hollandaise sauce

French Toast or Fluffy Pancakes
Topped with seasonal fruit/s from the Caribbean.

Fruit Platter
A wonderful spread of seasonal fruit/s from the Caribbean.

Cheese and Meat Board
A variety of cheeses and cold meats.

Oven Baked Omelet
An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers,
ham/bacon/pork sausages.

Turkish Eggs
Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.

Portholes
Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.

Additional considerations: Scones, pastries and oat muffins

LUNCH

Seared Wahoo with Mango Salsa
Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.

Gourmet Burger
A freshly made burger buns, patty, caramelized onions, brie cheese and a side of fries.

Fish Finger Sandwich
A freshly made ciabatta rolls, crispy coated fish, mixed leafy green, tartare sauce and a side of fries.

Seared Tuna & Nisoice Salad with Fresh Bread
Fresh tuna steak gilled on barbeque and served with leafy greens, green beans, potatoes and a garlic
dressing.

Chicken Ramen
Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy
chicken broth.

Mango Caribbean Poke Bowl
Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans and nuts.

Spicy Chicken salad
Pineapple chicken, corn and marinaded pineapple rings served on leafy greens.

Fresh bread options: Beer bread, Pane Bianco, Baguettes and Challa.

DINNER – STARTERS

Ceviche
Served with some leafy greens, avocado (seasonal) and Melba toast.

Cauliflower Soup with Brown Butter and Cheesy Toast
A wonderful creamy soup topped with crispy sage.

Tomato and Roasted Peppers Soup
Served with a sprinkle of feta and bread sticks wrapped with Prosciutto.

Roasted Butternut and Feta Salad
Served with a citrus vinaigrette on a bead of rocket.

Mussels with Wild Garlic Toast
Cooked in a clear white wine sauce.

Cucumber, smoked salmon and avo stacks
A simple, refreshing and zesty stack of flavor.

Pickled Calamari Salad
Served on lettuce accompanied by toasted bruschetta.

Beetroot and Goats Cheese Salad
Served on a bed of baby spinach

DINNER – MAINS

Red Snapper
Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.

Spicy Mahi-Mahi
Served with coconut rice and a goats cheese and spinach salad.

Lobster Thermador
Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and
green beans.

Mushroom Risotto
Creamy Italian rice cooked with a variety of mushrooms.

Shrimp Linguine
A zesty, chilli linguine served with leafy green side salad.

Peppercorn Sirloin Steak
Served with baby potatoes and side salad.

Crumbed Pork Chops
Served with mashed potatoes, Brussel sprots and a cheesy sauce.

Chicken Skewers with Espagnole Sauce
Served with potato and broccoli.

DINNER – DESSERTS

Milk Tart
A South African dessert originally created by the Dutch settlers in the “Cape” consisting of a sweet
pastry crust containing a custard filling.

Victoria Sponge Cake
A light fluffy sponge cake filled with creamy and jam.

Fruity Brulee Tart
The classic with a fruity twist.

Pannacotta
Berry pannacotta, lemon fudge, liquorice gel and liquorice crunch.

Key Lime Pie
A light and creamy key lime mousse in a cracker crust garnished with whipped cream.

Apple, Pear Crisp
A deconstructed crumble served with a scoop of vanilla ice-cream.
Tiramisu
Layers of coffee-soaked lady fingers and sweet, creamy mascarpone.

Sticky Chocolate Heaven
Chocolate brownie, coated with chocolate ganache and dusted with coco powder.

Poached Pears
Cinnamon, red wine poached pear served on a bed of crushed pistachios

SNACK OPTIONS
Coconut shrimp with Spicy Mayo

Sushi Platter
Dumplings
Mini Fish Tacos
Mini Sliders
Cheese Board
Plain Nachos
Deep Fried Mac and Cheese balls
Roasted Feta, Garlic, Basil & Cherry Tomatoes on Bruschetta
Zingy Thai Steak Salad served with toasted Bruschetta
Fish Cakes and Mayo Dip
Broccoli dip with Toasted Tortillas
Meza Platte

Request Info

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.