Ed Hamilton & Co.

OCEAN STAR

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 2015

Rates Per Week

Crew Profiles

Specifications

Accommodations

A master king suite forward, and two queen berth suites aft, one of which may convert to a twin-berth suite

Sample Menu

Sample menu plan :-
Breakfasts
Available every morning as a crew & guest breakfast or brunch substitute!
“Lady Ellen’s Wellness Smoothie”
(Includes Bananas, Blueberries, Strawberrries, Spinach, Kale, Almond Milk, Greek Yogurt,
Honey, Chia Seeds, Flax Seeds, Hemp, Cacao Nibs, Turmeric. Acai Powder, Cinammon, Cayenne Pepper)
Tailored to suit dietary needs and likes. Tastes so much better than it sounds!!
“Chef Hugh’s Breakfast Diner” 5am to 11am
Wake up to fresh brewed Swiss coffee with croissants or muffins, baked to dietary needs.
1. Fresh berries & granola parfait
2. Tuscan Farmers Fritata (Organic eggs with grilled bacon & vegetables)
3. Banana stuffed French Toast with Blueberry Coulis
4. Eggs benedict a la mode (solo or with spinach or salmon)
5. Traditional custom eggs wth choice of sides
6. Blueberry pancakes with organic honey, mascarpone and fresh berries
7. Custom omelletes with green salad.
“Chef Hugh’s Lunch Truck”
1. Kale Salad with apples, cranberries, pine nuts and pecans– Gluten free
2. Asian chopped salad with ginger dressing
3. Thai styles grilled snapper lettuce wraps with ginger sauce. 
4. Peanut sesame slaw with soba noodles
5. Butternut Squash Chipotle Chilli
6. Lebanese Lamb Lollipops with rice salad.
7. Spicy Thai lettuce wraps
“Chef Hugh’s Global Restaurant Dinner Menu”
1. “Shrimp la forchet” – New Orleans favorite!  Twice lightly grilled shrimp with white wine garlic, rosemary and chilli to taste. Served with garlic and pine nut couscous.
2. “Lemon Sea Salt Garlic Oiled Crab Linguine” – Sicilian Favorite! Jumbo lump crab seasoned with a fresh made olive oil paste infused with lemon zest, garlic & himalayan pink salt, tossd with watercress, italin parsley and served over fresh linguine that is finished    with European butter and cracked pepper.
3. “Alskan Halibut Bake” – A Northern lights, dark nights favorite! Premium Halibut baked in white wine, cream, butter and parsley and covered in a delicate layer of potatoes. Served with a medley of fresh grilled vegetables in orange zest.
4. “Venetian Rich Penne Pasta” A Med favorite!  Penne infused in a sauce drawn feom sundried tomatoes, mushrooms, red onions and pine nut pesto with red chili & cilantro garnish to taste.
5. “Peruvian Pesto” A Latin American superfood!  Your favorite pasta freshly cooked al dente and then tossd in this Peruvian favorite pesto sauce with powerful basil, spinach, green beans, onion and white cheddar garnish.
6. “French Filrt Mignon grilled to order, seared in butter with a red wine jus reduction. Served with garlic roasted potatoes, grilled vegetables and steamed broccoli.
7. “Japanese Salmon & Avocado Grill” – Japanese terriyaki glazed salmon served with grilled breadcrumb covered avocado served with Sushi rice and steamed vegetables.
“A La Carte” always available on Ocean Star! Just ask Hugh or Ellen to cook or prepare what you love or your favorite recipes?”

Additional Rate Information

Christmas week or New Years week:
up to 6 guests US$20,000, all-inclusive.

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $15,000 $15,500 $16,000 $17,000 $18,000
Summer 2022 All Inclusive $15,000 $15,500 $16,000 $17,000 $18,000
Winter 2022 to 2023 Inclusive $15,000 $15,500 $16,000 $17,000 $18,000

Additional Rate Information

Christmas week or New Years week:
up to 6 guests US$20,000, all-inclusive.

 

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Capt. Hugh – Born in England, now permanent US Resident with a family home in St Augustine, Florida.

Hugh started competitive sailing and ocean racing in the UK & France in 1987 (30 years experience). He completed the intensive Royal Yachting Association (RYA) Yachtmaster 300 Ton Sail & Power Commercial License in 2002, and worked as a Captain & Chef in commercial yachting in the Cayman Islands, Virgin Islands, USA & Asia.
Hugh ran a 50 ft Crewed sloop as a Captain/Chef in the Virgin Islands from 2007-2011.
A 20 year career in Marketing & Sales for IT & Database companies saw Hugh working in some 20 countries and heading up operations in Europe, US, Asia & Latin America.
In 2017, Hugh purchased a new 60 ft Beneteau sloop (Ocean Star) with his partner Ellen in Charleston, leading to a maiden season for the yacht and crew in the Virgin Islands for 2018.
Hugh attended culinary classes in Europe, Japan and France, and specialises in Mediterranean and Asian fresh food dishes with premium ingredients.
Hugh is a social drinker but non smoker, no drugs, no criminal record, clean licenses and a broad sense of humour when trying to catch fish!

Title Name Nation Born Languages
Captain Hugh O'Brien UK 1961
Crew Doris Schepian USA

Accomodation

Electric Heads 3

Ammenities

Ac Full
Generator 10Kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 60 Ft
Pax 6
Cabins 3
Year Built 2015
Guest Smoke Transoms
Children Allowed Yes
Min Child Age Swimmers pref'd

Leisure

Dinghy 18 ft
Dinghy Hp 70
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 15 Ft
Draft 7.5 Ft
King 1
Queen 2
Twin Cabins 1
Pref Pickup Nanny Cay
Other Pickup Red Hook
Turn Around 48 hours
Builder Beneteau
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Dine In 6
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter 2Kw
Voltages 110v & 220v
Water Capacity 400 gals
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder Stern
Fish Gear Type Light
Green Make Water Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 3
Ac Night Yes

A master king suite forward, and two queen berth suites aft, one of which may convert to a twin-berth suite

Sample menu plan :-
Breakfasts
Available every morning as a crew & guest breakfast or brunch substitute!
“Lady Ellen’s Wellness Smoothie”
(Includes Bananas, Blueberries, Strawberrries, Spinach, Kale, Almond Milk, Greek Yogurt,
Honey, Chia Seeds, Flax Seeds, Hemp, Cacao Nibs, Turmeric. Acai Powder, Cinammon, Cayenne Pepper)
Tailored to suit dietary needs and likes. Tastes so much better than it sounds!!
“Chef Hugh’s Breakfast Diner” 5am to 11am
Wake up to fresh brewed Swiss coffee with croissants or muffins, baked to dietary needs.
1. Fresh berries & granola parfait
2. Tuscan Farmers Fritata (Organic eggs with grilled bacon & vegetables)
3. Banana stuffed French Toast with Blueberry Coulis
4. Eggs benedict a la mode (solo or with spinach or salmon)
5. Traditional custom eggs wth choice of sides
6. Blueberry pancakes with organic honey, mascarpone and fresh berries
7. Custom omelletes with green salad.
“Chef Hugh’s Lunch Truck”
1. Kale Salad with apples, cranberries, pine nuts and pecans– Gluten free
2. Asian chopped salad with ginger dressing
3. Thai styles grilled snapper lettuce wraps with ginger sauce. 
4. Peanut sesame slaw with soba noodles
5. Butternut Squash Chipotle Chilli
6. Lebanese Lamb Lollipops with rice salad.
7. Spicy Thai lettuce wraps
“Chef Hugh’s Global Restaurant Dinner Menu”
1. “Shrimp la forchet” – New Orleans favorite!  Twice lightly grilled shrimp with white wine garlic, rosemary and chilli to taste. Served with garlic and pine nut couscous.
2. “Lemon Sea Salt Garlic Oiled Crab Linguine” – Sicilian Favorite! Jumbo lump crab seasoned with a fresh made olive oil paste infused with lemon zest, garlic & himalayan pink salt, tossd with watercress, italin parsley and served over fresh linguine that is finished    with European butter and cracked pepper.
3. “Alskan Halibut Bake” – A Northern lights, dark nights favorite! Premium Halibut baked in white wine, cream, butter and parsley and covered in a delicate layer of potatoes. Served with a medley of fresh grilled vegetables in orange zest.
4. “Venetian Rich Penne Pasta” A Med favorite!  Penne infused in a sauce drawn feom sundried tomatoes, mushrooms, red onions and pine nut pesto with red chili & cilantro garnish to taste.
5. “Peruvian Pesto” A Latin American superfood!  Your favorite pasta freshly cooked al dente and then tossd in this Peruvian favorite pesto sauce with powerful basil, spinach, green beans, onion and white cheddar garnish.
6. “French Filrt Mignon grilled to order, seared in butter with a red wine jus reduction. Served with garlic roasted potatoes, grilled vegetables and steamed broccoli.
7. “Japanese Salmon & Avocado Grill” – Japanese terriyaki glazed salmon served with grilled breadcrumb covered avocado served with Sushi rice and steamed vegetables.
“A La Carte” always available on Ocean Star! Just ask Hugh or Ellen to cook or prepare what you love or your favorite recipes?”

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