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

Glen’s Sample Menu

Breakfast
Continental served everyday accompanied by seasonal fruits, yoghurt

Green Shakshuka
Spinach shakshuka with harissa labneh, dukkah, two poached eggs

Huevos rancheros
Crispy corn tortilla, fried egg, refried beans, charred tomato and red pepper salsa, feta,
cilanto, avocado

Banana French Toast
House made banana challa, battered and fried
Bacon, maple syrup, fresh fruit and preserves

Potato Rosti
bacon, kale salad, a poached egg, & bagna cauda sauce
Veg: no bacon, scrambled tofu, miso bagna cauda

Oatmeal
kaffir lime leaves, roasted pineapple, coconut & lime cream, superfood blend

Eggs Benedict
Choice of smoked salmon, ham, or spinach
Tarragon hollandaise, freshly toasted English muffin

Quiche Lorraine
Bacon and emmantaler quiche served with a seasonal green salad and potato hash
Veg option: Broccoli and cheddar or caramalised onion
Fish: Smoked salmon and dill

Lunch
Tuna & Avo Open Sandwich
Seasame crusted seared tuna, arugula, crispy leak, asian sesame and ginger dressing

Jerk Chicken Caesar
House made dressing, grilled chicken, chicories, kale and torn croutons

Burgers
Home made patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto,
and arugula w/ local root & plantain crisps
Veg:potabello mushroom

Tacos el pastor
Slow roasted pulled pork, roasted pineapple, cilantro salsa
Served with Mexican street corn on the cob

Chicken Koftas
Coffee and chili chicken kofta w/ grilled onion and mint salad

Grilled Shrimp
Smoky Mexican adobo, cilantro, lime served with grapefruit and avocado salad

Kimchi grilled cheese and gazpachio
Seasame butter, sharp cheddar, basil. Served with a Korean inspired gochujang gazpachio

Appeitizers
Vine baked feta
Lemon, za,atar, chilli

Baked Pears
Gorgonzola, Honey, almonds, herbs

Peruvian Ceviche
Catch of the day, leche de tigre, corn nuts, cilantro, roasted sweet potato, plantain chips
Veg: nori dressed oyster mushrooms

Roast beets
Roasted beets with whipped feta, pistachios and truffle honey

Crab and Mango Salad
Roasted poblano peppers, cucumber, celery and dill
Veg: pan fried shimeji

Sweet pea and Pork wontons
Pea puree, sticky asian pulled pork and coconut sambal
Veg: hibiscus or banana skin “pulled pork”

Tamarind Glazed wedge salad
Charred lettuce, bacon blue cheese, creamy herb dressing

Mains
Fillet Mignon
Truffle parsnip pure, beetroot jus, root crisps, charred broccoli

Pan-Roasted Pork Tenderloin
Coffee, peaches amd pumpkin puree

Sumac Roasted Snapper
Citrus turmeric and mint w/ tunisian spinach and butterbean

5 Spice Chicken
Fragrant Roast chicken thigh, vietnamese cucumber salad, steamed jasman rice

Anegada Lobster Risotto
Garlic and lemon butter grilled lobster served over a bed of creamy green pea risotto, herb
oil

BBQ Cauliflower
Black Garlic and waterchestnut, tahini, sauted kale and cauliflower greens and pomme pure
Fish: Mahi Mahi

Guava glazed pork ribs (served family BBQ style)
Baby back ribs with a spicy guava BBQ sauce, potato salad, cuban beans and rice, choyote
and orange salad

Dessert
Poached pears
roasted almonds, earl grey and vanilla ice cream

Lemon polenta cake
Apricot coulis

Miso Cheese Cake
Baked cotton cheesecake with miso caramel

Chocolate Tort
Berries and vanilla semi fredo

Raw Passionfruit Key lime
Almond and date crust

Date Spice cake
Warm date cake with caribbean spices served with a coconut butterscotch sauce

Tiramisu
Dark chocolate, cherry, cognac, coffee and mascarpone cream

Additional Rate Information

Christmas 2023 / New Year’s 2023/24: 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
Summer 2023 Inclusive $33,000 $35,500 $38,000 $40,500 $43,000 $45,500 $48,000 $50,000 $53,000
Winter 2023 to 2024 Inclusive $33,000 $35,500 $38,000 $40,500 $43,000 $45,500 $48,000 $50,000 $53,000
Summer 2024 Inclusive $33,000 $35,500 $38,000 $40,500 $43,000 $45,500 $48,000 $50,000 $53,000

Additional Rate Information

Christmas 2023 / New Year’s 2023/24: 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)

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.

Finding joy in sharing stories of travel and culture through his food, Chef Glen Massey is a lover of all things flavour. Born in Johanesburg South Africa Glen has worked in award winning bars in Cape Town to Private members clubs in the UK and luxury resorts in the beautiful BVI. He finally decided to take his passion for food to yachts and  aims to create memories through his memories and love of unique flavours presented in a creative yet familiar way. WIth a growth mindset he is always ready to learn and recently finished a course at the Super Yacht Culinary Academy. I love hosting wine and spirit pairings and think meals should be a celebration of life.

 

Thomas and Glen are joined by a 3rd stew/deckhand

Title Name Nation Born Languages
Captain Thomas Beesley South African 14
Crew Glen Massey South African

Accomodation

Electric Heads 5

Amenities

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
Draft 5
Queen 5
Pref Pickup Village Cay, Tortola
Other Pickup Tortola
Turn Around 48 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.

Glen’s Sample Menu

Breakfast
Continental served everyday accompanied by seasonal fruits, yoghurt

Green Shakshuka
Spinach shakshuka with harissa labneh, dukkah, two poached eggs

Huevos rancheros
Crispy corn tortilla, fried egg, refried beans, charred tomato and red pepper salsa, feta,
cilanto, avocado

Banana French Toast
House made banana challa, battered and fried
Bacon, maple syrup, fresh fruit and preserves

Potato Rosti
bacon, kale salad, a poached egg, & bagna cauda sauce
Veg: no bacon, scrambled tofu, miso bagna cauda

Oatmeal
kaffir lime leaves, roasted pineapple, coconut & lime cream, superfood blend

Eggs Benedict
Choice of smoked salmon, ham, or spinach
Tarragon hollandaise, freshly toasted English muffin

Quiche Lorraine
Bacon and emmantaler quiche served with a seasonal green salad and potato hash
Veg option: Broccoli and cheddar or caramalised onion
Fish: Smoked salmon and dill

Lunch
Tuna & Avo Open Sandwich
Seasame crusted seared tuna, arugula, crispy leak, asian sesame and ginger dressing

Jerk Chicken Caesar
House made dressing, grilled chicken, chicories, kale and torn croutons

Burgers
Home made patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto,
and arugula w/ local root & plantain crisps
Veg:potabello mushroom

Tacos el pastor
Slow roasted pulled pork, roasted pineapple, cilantro salsa
Served with Mexican street corn on the cob

Chicken Koftas
Coffee and chili chicken kofta w/ grilled onion and mint salad

Grilled Shrimp
Smoky Mexican adobo, cilantro, lime served with grapefruit and avocado salad

Kimchi grilled cheese and gazpachio
Seasame butter, sharp cheddar, basil. Served with a Korean inspired gochujang gazpachio

Appeitizers
Vine baked feta
Lemon, za,atar, chilli

Baked Pears
Gorgonzola, Honey, almonds, herbs

Peruvian Ceviche
Catch of the day, leche de tigre, corn nuts, cilantro, roasted sweet potato, plantain chips
Veg: nori dressed oyster mushrooms

Roast beets
Roasted beets with whipped feta, pistachios and truffle honey

Crab and Mango Salad
Roasted poblano peppers, cucumber, celery and dill
Veg: pan fried shimeji

Sweet pea and Pork wontons
Pea puree, sticky asian pulled pork and coconut sambal
Veg: hibiscus or banana skin “pulled pork”

Tamarind Glazed wedge salad
Charred lettuce, bacon blue cheese, creamy herb dressing

Mains
Fillet Mignon
Truffle parsnip pure, beetroot jus, root crisps, charred broccoli

Pan-Roasted Pork Tenderloin
Coffee, peaches amd pumpkin puree

Sumac Roasted Snapper
Citrus turmeric and mint w/ tunisian spinach and butterbean

5 Spice Chicken
Fragrant Roast chicken thigh, vietnamese cucumber salad, steamed jasman rice

Anegada Lobster Risotto
Garlic and lemon butter grilled lobster served over a bed of creamy green pea risotto, herb
oil

BBQ Cauliflower
Black Garlic and waterchestnut, tahini, sauted kale and cauliflower greens and pomme pure
Fish: Mahi Mahi

Guava glazed pork ribs (served family BBQ style)
Baby back ribs with a spicy guava BBQ sauce, potato salad, cuban beans and rice, choyote
and orange salad

Dessert
Poached pears
roasted almonds, earl grey and vanilla ice cream

Lemon polenta cake
Apricot coulis

Miso Cheese Cake
Baked cotton cheesecake with miso caramel

Chocolate Tort
Berries and vanilla semi fredo

Raw Passionfruit Key lime
Almond and date crust

Date Spice cake
Warm date cake with caribbean spices served with a coconut butterscotch sauce

Tiramisu
Dark chocolate, cherry, cognac, coffee and mascarpone cream

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