Ed Hamilton & Co.

Nowhere

  • Guests 9
  • Cabins 6
  • Model Cat
  • Year Built 2015

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 Double Cabins along with a smaller single cabin, suitable for a single person or 2 children. Each cabin has it own dedicated washroom with electric head. Large groups can also make use of the 2 bow cabins accessible from the deck. All main cabins have their own AC controls along with various lighting options.

Sample Menu

We are able to cater to any and all dietary requirements. Below is our sample menu.

BREAKFAST

  • Selection of tropical fruits with local granola, yoghurt & fresh baked breads
  • Fluffy banana rum pancakes & bacon
  • Mayan chaya eggs served with freshly baked breads
  • Cinnamon French toast, local sausage
  • Smoked ham, tomato & herb mini quiches

Breakfast is served with fresh fruit, breads, island jams and a selection of beverages including local artisan coffee

LUNCH

  • Tropical shrimp & pineapple salad with ginger, coconut, balsamic dressing
  • Fragrant chopped chicken & broccoli salad, peanut ponzu sauce
  • Belizean chorizo and rum black bean soup
  • Mediterranean fish paella, Greek salad
  • Jerk chicken tostadas, pico de gallo
  • Garifuna seafood ‘sere’ soup
  • BBQ reef burgers – guest rated 5 stars

HORS D’OEUVRES

  • Brie, mango chutney and fresh pear croustades
  • Caribbean lobster or conch ceviche with fresh tortilla chips
  • Garlic shrimp & herb dip   – Lime cilantro hummus with cumin toasted flat bread
  • Jerk shrimp taco bites, pina colada crema
  • Sushi (subject to catch!)
  • Tomato, basil, balsamic bruschetta

Cocktails include the signature ‘painkiller’ coconut pineapple rum punch with fresh grated nutmeg

DINNER

  • BBQ Caribbean lobster with fried plantains and pineapple cilantro salsa
  • Catch of the day – chef’s whimsical creation with the days catch
  • Island shrimp linguine, green herb salad
  • Belizean rum marinated BBQ pork tenderloin, ginger sweet potato mash, mango balsamic reduction
  • Thai ginger coconut seafood curry, cilantro rice
  • Mediterranean feta, herb and roasted red pepper stuffed chicken, fondant potatoes
  • Brazilian shrimp ‘moqueca’, saffron rice

DESSERTS

  • Key lime ginger crunch
  • Coconut chocolate brownies, hot berry compote
  • Bananas foster
  • Chocolate rum ‘salami’, chocolate drizzle
  • Dragonfruit cheesecake
  • Mini tiramisu
  • Apple pie bites, vanilla ice cream
  • Coconut lime bars
  • Assortment of local artisan chocolates

This is a sample menu and subject to change, based on availability of the best produce. Lobster season runs from June 15th to February 15th.

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Includes:
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship’s Bar, including Belizean Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines – one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling

(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)

Notes
*Festive | December 19th – January 5th (Min 7 Nights)
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.

Our standard check-in time is noon, and our check-out time is 11 AM.

Additional Rate Information

Summer Area: Belize

Winter Area: Belize

Location Details: Cucumber Beach Marina, Old Belize, Belize City ‐ 8 miles from the Belize International Airport (BZE) / 20 minutes by private car transfer

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests
Summer 2024 Inclusive $18,550 $18,550 $18,550 $19,600 $20,650 $21,700 $22,750 $23,800
Winter 2024 to 2025 Inclusive $18,550 $18,550 $18,550 $19,600 $20,650 $21,700 $22,750 $23,800
Summer 2025 Inclusive $18,550 $18,550 $18,550 $19,600 $20,650 $21,700 $22,750 $23,800

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Includes:
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship’s Bar, including Belizean Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines – one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling

(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)

Notes
*Festive | December 19th – January 5th (Min 7 Nights)
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.

Our standard check-in time is noon, and our check-out time is 11 AM.

Location Details

Summer Area: Belize

Winter Area: Belize

Location Details: Cucumber Beach Marina, Old Belize, Belize City ‐ 8 miles from the Belize International Airport (BZE) / 20 minutes by private car transfer

Rueben Trejo

Another San Pedrano, Rueben, has been an integral part of one of Belize’s top destinations, having worked as a Master Scuba Diver, avid (and competitive!) fisherman, and tour guide for over 20 years. As a successful entrepreneur, he specializes in private diving excursions, snorkeling, and fishing, including reef, spear, and deep-sea.

Having been with us for over 8 years, Rueben brings a wealth of experience and knowledge to the BSV Family, especially as the company’s passionate Head Captain. In addition to his duties, you will find him leading his guests on epic diving and snorkeling adventures along the coast. And when he is not on a charter, he remains actively involved in all aspects of Belize’s tourism industry, serving in the Belize Tourism Industry Association (BTIA) and as a Tour Guide Director for the Tour Guide Association in San Pedro.

Nathalie Manuel

Meet Nathalie Manuel, who hails from the popular tropical hot spot of San Pedro, Ambergris Caye. An energetic team player, she joins BSV following a 10-year career working as a skilled Head Chef at an exclusive private villa on the island’s secluded northern shores.

Trained in Seasonal American Cuisine at John Bentley’s in California, Nathalie’s culinary passions are cake making, pastry, and decadent creations and presentations of fresh-caught lobster.

Nat, as she is affectionately known by her colleagues and friends, is also the sister of our lead and legendary first mate/chef, Kainie Manuel, so her reputation precedes her!

Title Name Nation Born Languages
Captain Rueben Trejo Belizean 0
Crew Nathalie Manuel Belizean

Rueben Trejo

Nathalie Manuel

Accomodation

Electric Heads 6

Amenities

Ac Full
Hair Dryer No
Generator Yes
Water Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 50 ft
Pax 9
Cabins 6
Year Built 2015
Cruise Speed 8 kts
Guest Smoke On Deck Only
Children Allowed Yes

Leisure

Dinghy 12ft
Dinghy Hp 15 HP
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board Yes
2 Man Kayak 2
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 50.00 Ft
Beam 26
Draft 4.1
Queen 5
Single Cabins 1
Pref Pickup Belize City
Other Pickup San Pedro, Caye Caulker, Plac
Builder Fountaine Pajot
Salon Stereo Yes
Num Cds Sirius Sat
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Water Capacity 185 gal
Dinghy Pax 10
Sea Bob No
Sea Scooter No
Swim Platform Yes
Fish Gear Type trolling and spinning
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Expansive indoor and outdoor lounging areas
Integrated cockpit and outdoor salon
Helm with hard top Bimini shade and lounging area
Integrated entertainment system
Forward couch seating area
Swim platform and showers
Sun deck trampoline
Tp In Heads No
Ac Night Yes
Ac Sur Charge No
Sail Instruct ASA
Other Toys Light fishing gear and tackle
Snorkelling equipment
2 x 6.56 ft kayaks
2 Stand up paddle boards
Beach equipment
Barbeque
Ipod / stereo CD player / indoor and outdoor speakers
Sirius satellite radio, Ipod docking station & Bose Speakers
Chart, Cruising Guide, Snorkelling & Safety Gear

5 Double Cabins along with a smaller single cabin, suitable for a single person or 2 children. Each cabin has it own dedicated washroom with electric head. Large groups can also make use of the 2 bow cabins accessible from the deck. All main cabins have their own AC controls along with various lighting options.

We are able to cater to any and all dietary requirements. Below is our sample menu.

BREAKFAST

  • Selection of tropical fruits with local granola, yoghurt & fresh baked breads
  • Fluffy banana rum pancakes & bacon
  • Mayan chaya eggs served with freshly baked breads
  • Cinnamon French toast, local sausage
  • Smoked ham, tomato & herb mini quiches

Breakfast is served with fresh fruit, breads, island jams and a selection of beverages including local artisan coffee

LUNCH

  • Tropical shrimp & pineapple salad with ginger, coconut, balsamic dressing
  • Fragrant chopped chicken & broccoli salad, peanut ponzu sauce
  • Belizean chorizo and rum black bean soup
  • Mediterranean fish paella, Greek salad
  • Jerk chicken tostadas, pico de gallo
  • Garifuna seafood ‘sere’ soup
  • BBQ reef burgers – guest rated 5 stars

HORS D’OEUVRES

  • Brie, mango chutney and fresh pear croustades
  • Caribbean lobster or conch ceviche with fresh tortilla chips
  • Garlic shrimp & herb dip   – Lime cilantro hummus with cumin toasted flat bread
  • Jerk shrimp taco bites, pina colada crema
  • Sushi (subject to catch!)
  • Tomato, basil, balsamic bruschetta

Cocktails include the signature ‘painkiller’ coconut pineapple rum punch with fresh grated nutmeg

DINNER

  • BBQ Caribbean lobster with fried plantains and pineapple cilantro salsa
  • Catch of the day – chef’s whimsical creation with the days catch
  • Island shrimp linguine, green herb salad
  • Belizean rum marinated BBQ pork tenderloin, ginger sweet potato mash, mango balsamic reduction
  • Thai ginger coconut seafood curry, cilantro rice
  • Mediterranean feta, herb and roasted red pepper stuffed chicken, fondant potatoes
  • Brazilian shrimp ‘moqueca’, saffron rice

DESSERTS

  • Key lime ginger crunch
  • Coconut chocolate brownies, hot berry compote
  • Bananas foster
  • Chocolate rum ‘salami’, chocolate drizzle
  • Dragonfruit cheesecake
  • Mini tiramisu
  • Apple pie bites, vanilla ice cream
  • Coconut lime bars
  • Assortment of local artisan chocolates

This is a sample menu and subject to change, based on availability of the best produce. Lobster season runs from June 15th to February 15th.

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.