Ed Hamilton & Co.

OCEAN MED

  • Guests 9
  • Cabins 4
  • Model Cat
  • Year Built 2004

Rates Per Week

Crew Profiles

Specifications

Accommodations

Spacious lounge, bar saloon

Star board: 2 King size bed cabins and sofa with ensuite heads & shower
Aft board: 2 Queen size bed cabins with ensuite heads & shower
Possibility to have an extra bed (90×200 not upper, beside) in the starboard aft cabin (Ideally for a child – capacity up to 9 guests but with owner’s approval only)
Air conditionning in the cabins only, with private control in each one.

Separated crew quarters

Plugs in each cabin (1 for the shaver + one for the vanity)
Hair dryer in each cabin

Electric voltage : 24 & 220V/ adaptators 110 V

Sample Menu

S/Y OCEAN MED – SAMPLE MENU
 By Federico STEFANELLI

 

BREAKFAST

FRESH JUICES,SMOOTHIES,DETOX JUICES
WHITE YOGURTH,HOMEMADE MUESLI ,GRANOLA AND FRESH CROISSANTS
SEASONAL AND LOCAL FRUITS
EGGS,BACON ,CHEESE AND CHARCUTERIE

 

LUNCH

ST JACQUES SASHIMI WITHSEAWEED
CHAMPIGNON “CARPACCIO”WITH BABY SPINACH SAUCE AND PARMESAN CHEESE
“PENNE ALLA CARLOFORTINA”
RASPBERRIES “SEMIFREDDO”

ICED GAZPACHO SOUP WITH CUCUMER CURRY AND COCONUT MILK
VALERIAN SALAD WITH APPLE AND YOGURTH SAUCE
SUMMER”PARMIGIANA”
PEAR “SORBETTO”

SHRIMPS AND MANGO
“PULPO FEIRA”
“TROFIE ALLA GENOVESE”
STRAWBERRY“MILLEFOGLIE”

ARTICHOKES “ALLA ROMANA“
SUMMER “RATATOUILLE”
FENNEL ,ORANGE AND BLACK OLIVE SALAD
STRAWBERRY”SEMIFREDDO”

GAZPACHO WITH AVOCADE
SHRIMPS “CRUDITE’”
“SPAGHETTI ALLE VONGOLE”
“SALAME AL CIOCCOLATO”

“ST JACQUES GRATIN”
GRAVLAX SALMON SALAD WITH PINK POTATOES
“PACCHERI ALLA NORMA”
MELON ICED SOUP

 

DINNER

VALENCIAN FISH SALAD “ESGARRAET”
HOMEMADE RICOTTA GNOCCHI WITH SHRIMPS
ST PETER FISH FILET WITH AZAFRANE SAUCE
CHOCOLATE MOUSSE

MACKEREL FILET IN HOT ORANGE SAUCE
SAUTED ST JACQUES ON A SPINACH BROTH
LOW TEMPERATURE “BACALA” WITH ZUCCHINI SAUCE
PAVLOVA CAKE

ST JACQUES BROCHETTE WITH BACON
PURPLE “VELLUTE’ “WITH CELERY AND SALMON EGGS
SNAPPER WITH SHELL FISH
APPLE STRUDEL

BEEF “CARPACCIO”WITH BLACK TRUFFLE
“RISOTTO AI PORCINI”
CALF ROLL WITH MUSCHROOM AND ALMONDS
CHOCO-TIRAMISU’

VEGIE “RAVIOLI” WITH SUMMER VEGETABLES
RASPBERRIES,GOAT CHEESE AND BEET SALAD
SEABASS FILET NWITH THIME AND OLIVES
OVEN COOKED FIGS WITH ALMONDS AND BUTTER CREAM

CALF “INVOLTINI”WITH MOZZARELLA CHEESE AND OLIVES PATE’
YELLOW CURRY WITH TOFU AND CRUNCHY VEGETABLES
ROSSINI STYLE TENDERLOIN
CHEF ICECREAM “VIENNETTA”

Additional Rate Information

SUMMER WEEKLY RATES

High season (July & August)
2-4 guests : 19 000 Euros
5-9 guests : 20 000 Euros

Low season:
2-4 guests : 16 000 Euros
5-9 guests : 17 000 Euros

+ 25% APA & VAT / MYBA terms

Additional Rate Information

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Location Details: OCEAN MED is unavailable for the Winter season .

She is open to charters for the Summer season in West Mediterranean: Corsica – Sardinia and Italy

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 11 Guests 12 Guests
Summer 2021 Plus Expenses €19,000 €19,000 €19,000 €20,000 €20,000 €20,000 €20,000 €20,000 €0 €0 €0

Additional Rate Information

SUMMER WEEKLY RATES

High season (July & August)
2-4 guests : 19 000 Euros
5-9 guests : 20 000 Euros

Low season:
2-4 guests : 16 000 Euros
5-9 guests : 17 000 Euros

+ 25% APA & VAT / MYBA terms

Location Details

Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Location Details: OCEAN MED is unavailable for the Winter season .

She is open to charters for the Summer season in West Mediterranean: Corsica – Sardinia and Italy

– FULL CREW VACCINATED –

CAPTAIN: Francis FUCHS
French
STCW 95
Languages: French, English, Spanish

Born in East of France, 1000 kms from the nearest sea, nothing foreshadowed Francis’ future career as a sailor. It was only at 16 years old, and to follow his brother, who had left three years earlier, that he joined the French Navy. After three years of maritime school, during which he learned sailing and good maritime practices, he embarked at Toulon and travelled the Mediterranean and the North Atlantic on board the Warships.

It was only in 1989 that the sailing virus took him back and he began his career in the Yachting Business. With more than 30 years of Captain experience on sailboats, mono-hulls or catamarans, from 16 to 43 meters, he sailed on all Mediterranean spots; France, Italy, Spain, Greece, Turkey, as far as Israel … as well as the whole Caribbean Sea, all islands from Venezuela to the Bahamas, and Cuba, one of his best memories!
With this long experience, and his technical knowledge acquired during his many crossings, he will make a duty and an honor, with the help of his Chef Federico with which he has already sailed more than 2 seasons, to make your stay on board unforgettable.

CHEF: Federico STEFANELLI
Italian
Languages: Italian, French, English, Spanish

Federico is an extremely versatile and creative cook. Growing up in Italy, he became an expert in Mediterranean culinary traditions at a very young age.
Today, with more than 10 years of experience, he is a follower of the Fusion Cooking Tradition and he can manage and harmonize the flavors from different continents and cultures.
Ask him for traditional Italian dishes, or let him surprise you with Spanish, Lebanese or Greek tapas. If French cuisine is what moves you, just ask.
He will be glad to offer you a variety of my plates, all created with fresh, local seasonal ingredients with mainly use of seafood.
North African & Middle East dishes are also well covered by a wide range of Moroccan and Syrian specialties. From Asia and the Pacific, he learned the art of Japanese sushi, the sweetness of Indonesian food and the trendy Peruvian ceviche.

He has ridden 35 000 nautical miles and crossed four times the Atlantic.

STEWARDESS: Catherine MERLE ROSSINI
French
STCW
Languages: French, Basic English

From Corsica, Cathy lived in several countries including Morocco and Switzerland.
Passionate about Yachting she passed her sailing certificates and practiced as a sailing instructor.
Trained as a beautician she practices in the environment during the Winter season to better go back to the sea over the Summer.
Energic, she did practice also gymnastic teacher and always cheerful she has put her skills at the service of sailing and motor yachts as stewardess-mate.
With her sense of the detail, she makes a point to anticipate guest’s expectations to offer them an unforgettable cruise in a warm atmosphere and an idyllic setting.

Title Name Nation Born Languages
Captain Francis FUCHS French 0 English, French, Italian
Crew Catherine MERLE ROSSINI French

CAPTAIN

Francis FUCHS

CHEF

Federico STEFANELLI

STEWARDESS

Catherine MERLE ROSSINI

Accomodation

Electric Heads 4

Ammenities

Ac Partial
Hair Dryer Yes
Generator ONAN 19 KW & 11 kw
Water Maker 75 US gal
Ice Maker Yes

Electronics

Ipod Yes

General

Length 59
Pax 9
Cabins 4
Refit 2018
Year Built 2004
Cruise Speed 9
Guest Smoke On deck only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13 feet
Dinghy Hp 50 HP
Adult W Skis Yes
Gear Snorkel Yes
Wake Board Yes
Fishing Gear Yes
Dive Info DIVING is on option
Subject to owner's approval
guests needs to be certified
Dive master has to be on board
all extra costs would be charged in extra
Dive Costs upon request, depending on the cruising area
Other Toys Semi rigid tender / 14ft 8 guests / 50 HP engine

Water ski (bi & mono)
1 wake board
2 paddles
1 towed buoy
Noddles

Snorkeling equipment for 8

4 deep sea fishing equipments + 4 classical fishing rods / Rappalas charged in extra

deep sounders Raymarine Side Vision

Spacious lounge, bar saloon

Star board: 2 King size bed cabins and sofa with ensuite heads & shower
Aft board: 2 Queen size bed cabins with ensuite heads & shower
Possibility to have an extra bed (90×200 not upper, beside) in the starboard aft cabin (Ideally for a child – capacity up to 9 guests but with owner’s approval only)
Air conditionning in the cabins only, with private control in each one.

Separated crew quarters

Plugs in each cabin (1 for the shaver + one for the vanity)
Hair dryer in each cabin

Electric voltage : 24 & 220V/ adaptators 110 V

S/Y OCEAN MED – SAMPLE MENU
 By Federico STEFANELLI

 

BREAKFAST

FRESH JUICES,SMOOTHIES,DETOX JUICES
WHITE YOGURTH,HOMEMADE MUESLI ,GRANOLA AND FRESH CROISSANTS
SEASONAL AND LOCAL FRUITS
EGGS,BACON ,CHEESE AND CHARCUTERIE

 

LUNCH

ST JACQUES SASHIMI WITHSEAWEED
CHAMPIGNON “CARPACCIO”WITH BABY SPINACH SAUCE AND PARMESAN CHEESE
“PENNE ALLA CARLOFORTINA”
RASPBERRIES “SEMIFREDDO”

ICED GAZPACHO SOUP WITH CUCUMER CURRY AND COCONUT MILK
VALERIAN SALAD WITH APPLE AND YOGURTH SAUCE
SUMMER”PARMIGIANA”
PEAR “SORBETTO”

SHRIMPS AND MANGO
“PULPO FEIRA”
“TROFIE ALLA GENOVESE”
STRAWBERRY“MILLEFOGLIE”

ARTICHOKES “ALLA ROMANA“
SUMMER “RATATOUILLE”
FENNEL ,ORANGE AND BLACK OLIVE SALAD
STRAWBERRY”SEMIFREDDO”

GAZPACHO WITH AVOCADE
SHRIMPS “CRUDITE’”
“SPAGHETTI ALLE VONGOLE”
“SALAME AL CIOCCOLATO”

“ST JACQUES GRATIN”
GRAVLAX SALMON SALAD WITH PINK POTATOES
“PACCHERI ALLA NORMA”
MELON ICED SOUP

 

DINNER

VALENCIAN FISH SALAD “ESGARRAET”
HOMEMADE RICOTTA GNOCCHI WITH SHRIMPS
ST PETER FISH FILET WITH AZAFRANE SAUCE
CHOCOLATE MOUSSE

MACKEREL FILET IN HOT ORANGE SAUCE
SAUTED ST JACQUES ON A SPINACH BROTH
LOW TEMPERATURE “BACALA” WITH ZUCCHINI SAUCE
PAVLOVA CAKE

ST JACQUES BROCHETTE WITH BACON
PURPLE “VELLUTE’ “WITH CELERY AND SALMON EGGS
SNAPPER WITH SHELL FISH
APPLE STRUDEL

BEEF “CARPACCIO”WITH BLACK TRUFFLE
“RISOTTO AI PORCINI”
CALF ROLL WITH MUSCHROOM AND ALMONDS
CHOCO-TIRAMISU’

VEGIE “RAVIOLI” WITH SUMMER VEGETABLES
RASPBERRIES,GOAT CHEESE AND BEET SALAD
SEABASS FILET NWITH THIME AND OLIVES
OVEN COOKED FIGS WITH ALMONDS AND BUTTER CREAM

CALF “INVOLTINI”WITH MOZZARELLA CHEESE AND OLIVES PATE’
YELLOW CURRY WITH TOFU AND CRUNCHY VEGETABLES
ROSSINI STYLE TENDERLOIN
CHEF ICECREAM “VIENNETTA”

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.