- Guests 10
- Cabins 5
- Model Cat
- Year Built 2014
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|
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
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
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.
|Captain||Thomas Beesley||South African|
|Crew||Bronwyn Gero||South African|
Maximum 3 dives included - 1 per day. No diving first or last day.
Extensive refit completed 2022 - ask for details
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.
All breakfast will include cereals, toast, bagels, yoghurt and tea & coffee in addition to one or two of
the below options.
A crispy rosti, mushrooms and a poached egg topped with Parma ham. Finished off with a classic
French Toast or Fluffy Pancakes
Topped with seasonal fruit/s from the Caribbean.
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,
Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.
Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.
Additional considerations: Scones, pastries and oat muffins
Seared Wahoo with Mango Salsa
Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.
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
Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy
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
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
Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.
Served with coconut rice and a goats cheese and spinach salad.
Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and
Creamy Italian rice cooked with a variety of mushrooms.
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
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.
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.
Layers of coffee-soaked lady fingers and sweet, creamy mascarpone.
Sticky Chocolate Heaven
Chocolate brownie, coated with chocolate ganache and dusted with coco powder.
Cinnamon, red wine poached pear served on a bed of crushed pistachios
Coconut shrimp with Spicy Mayo
Mini Fish Tacos
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
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.