- Guests 6
- Cabins 3
- Model Power
- Year Built 1987
Additional Rate Information
6 24-hour days and nights (“7 days / 6 nights”)
$22,000 Charter Fee – includes yacht and 2 or 3 crew
$1,782 8.1% sales tax for San Juan Islands
$6,600 30% APA Deposit for Expenses (charged at cost, all funds not spent refundable)
$4,400 20% Customary Crew Gratuity advised
$34,782 Estimated Maximum USD
7 24-hour days and nights (“8 days / 7 nights”)
$25,000 Charter Fee – includes yacht and 2 or 3 crew
$2,025 8.1% sales tax for San Juan Islands
$7,500 30% APA Deposit for Expenses (charged at cost, all funds not spent refundable)
$5,000 20% Customary Crew Gratuity advised
$39,525 Estimated Maximum USD
INCLUDED: Yacht, 2 or 3 crew.
NOT INCLUDED: Customary crew gratuity at charterer’s discretion (20% of Charter Fee advised), all expenses (charged at cost: fuel, all guest and crew food and beverages, any docking).
30% APA deposit for expenses – any funds not spent fully refundable.
Cruising Speed: 10-20 knots
10 gallons per hour at 9.5 knots
80 gallons per hour at 20 knots
Final payment due 2 months before charter start date.
Summer Area: Pacific NW
Winter Area: Pacific NW
Location Details: Specializing in Washington State, USA only. The San Juan Islands and/or Seattle are the most popular choices. No cruising in Canada or Alaska.
Owner Operator Captain Wes Heinmiller is vastly experienced.
He is joined by a chef, and an optional 3rd crew member for larger groups. For Summer 2020 Wes and a Chef had smaller groups of 4 or less aboard, to Rave Reviews.
Captain Wes Heinmiller was born in Long Beach, California in 1954 to a boating family. When Wes was fifteen years old, he sailed to the Fiji Islands and resided there for two years with his family. He came back to Long Beach and started a marine repair, piloting & management company that is still in business today. Wes has worked in many aspects of the marine industry from sales to installation, and finally decided that yacht chartering is his forte. Wes piloted several boats for the motion picture and television industry: Riptide, Winds of War, Tequila Sunrise, Days of Our Lives, and The Bold & The Beautiful. Having a 1,600 ton Masters License with S.T.C.W. training, towing & sailing endorsements, Wes spends his time between his work in Newport Beach, CA and his residence on Orcas Island, WA. Wes’s marine capabilities are vast and his repair capabilities extensive. He has an excellent association with the Coast Guard from certifying four of his last boats. Wes has renovated nine Chris Crafts back from ruins in all sizes from 18′ Holiday speedboats to 65′ Coast Guard Certified Constellations & Commanders. He will guarantee a memorable trip.
Top Deck is accessed via a ladder from the Pilothouse.
A. Master Stateroom with center-line, walk-around King Bed. Ensuite bathroom with bathtub. Also includes a large Dressing Room/Office. Ample daylight with large windows and 4 large opening ports with screens for fresh air.
B. VIP Stateroom with Double Bed.
C. Port Stateroom with two single beds.
VIP and Port Staterooms share a Guest Bathroom with shower.
Crew are forward in separate crew accommodations with separate bathroom and shower. With 3 crew, one crew member sleeps on the top deck / flying bridge.
All cuisine is tailored to guest preferences.
Sample Breakfast Menu
Copper River Sandwich
Cold Smoked Sockeye Salmon accompanied with Capers, Red Onion, Avocado, Lemon Arugula Salad, and Garlic Aioli.
Three Egg Omelet
Roasted Root Vegetables with Hint of Tarragon and English Pea Puree. White Truffle Essence.
Hot Cereal with Grapefruit.
Stone Oats, Ruby Red Grapefruit Drizzled with Brown Sugar Maple Glaze.
Bacon and Eggs
French Omelet shimmied with Seattle’s Best Cured Bacon. Sauce Hollandaise.
Free Bird Sandwich
Red Bird Chicken, Roasted Red Bell Pepper, Red Onion, Avocado Aioli. Served with French Onion Soup.
Steamed Artichoke, Pernod and fennel Broth. Grilled Brioche.
Miso Honey Marinated Fillet Topped with Alder Smoked Tomato Compote.
Open Face King Crab Cake Sandwich
Tarragon Aioli, Roasted Corn, Fig Balsamic.
Sample Dinner Menu
Peppadew Mash. Beet Pico de Gillo
Traditional with Morels, White Chanterelles, and Fiddle Heads. Chef’s Choice Sauce.
9oz Center Cut, Roasted Shallots, Mushroom Duexelle, Truffle Mash, and Seattle’s Freshened Garden Greens.
Fresh Catch Three Ways
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.