- Guests 8
- Cabins 4
- Model Cat
- Year Built 2021
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2022 to 2023||Inclusive||$23,000||$23,500||$24,000||$24,500||$25,000||$25,500||$26,000|
Additional Rate Information
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$22,700 3/$23,050 4/$23,400 5/$23,750 6/$24,100 7/$24,450 8/$24,800
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$22,850 3/$23,275 4/$23,700 5/$24,125 6/$24,550 7/$24,975 8/$25,400
CHRISTMAS: 1-8 guests @ $31,200 – charter must end by 12/26
NEW YEARS: 1-8 guests @ $33,800 – charter may not start prior to 12/27
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Yacht is based in the BVI
Born and raised in Sicily in the south of Italy, Umberto has spent a great deal of time around the water. Even as a young child he was passionate about watersports, fishing and outdoor activities. After he received his bachelor’s degree in business administration in Milan, he traveled to Australia to work in hospitality at the famous Sydney Opera House, he also lived in Hong Kong for 4 months while interning for a digital start-up.
In 2017 he found himself back in Italy and decided to spend more time on the water and thus started working for The Yacht Week, a popular flotilla company that operates in the Mediterranean but also in other locations like BVI, Martinique and Tahiti. Starting as a Skipper and moving quickly to higher positions such as Lead Skipper and Route Manager. For 2 years he also held the role of Instructor for Quarterdeck, a company that trains and mentors professional skippers.
In the 6 years he worked for Quarterdeck and The Yacht Week, he completed more than 80 charters in several locations around the Mediterranean and abroad, covering more than 100,000 nautical miles.
When not on the water, he also likes to drive motorbikes. One of his most memorable trips was in India driving through the highest motorable pass in the world at +5.000 meters of altitude.
Judith was born and raised in The Netherlands. As a child she was always on the water and spent her summers windsurfing as a hobby. Apart from her sporty side, she loves to cook and make people at comfort. She has always been comfortable in the kitchen which led to her study at an international hospitality school in the south of The Netherlands. There she elevated her passion for hospitality to a professional career.
She has worked in the hospitality industry from a young age and found herself working at high-end luxury events, such as exclusive wedding venues as well as the Paddock Club of the Grand Prix. Judith has passed the Quarterdeck host academy and has worked for a large flotilla company in the Mediterranean. Her specialties are Mediterranean and Asian cuisines.
|Captain||Umberto Genovese||Italian||1991||English, Italian, Dutch|
|Crew||Judith van den Nieuwendijk||Dutch|
4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360-degree view.
Forward cockpit with solid sun deck and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
In true Bali catamaran style, the salon back wall lifts up and side widows slide forward to open up the entire space for an alfresco dining experience and panoramic views.
Crew use bunk cabin.
All queen berths are 5’w X 6.6″L
Sweet and savory American pancake platter
Yoghurt with homemade granola
Platter of fresh, seasonal fruits
Crab cakes accompanied with taboulé, tahini sauce and seasonal greens
Filo dough, honey glazed feta & fig camembert from the oven
Cucumber mint soup
Ricotta & spinach cannelloni with bechamel sauce, a parmesan crust and shredded truffle
Merengue roll with cream and summerfruit
Shakshuka with crumbled feta and fresh herbs
Carrot cake with icing and walnuts
Chia pudding with fresh berries
Platter of fresh, seasonal fruits
Sushi platter with a fresh mango & edame salad
Happy hour flatbread with blue cheese, figs and fresh herbs
Seabass ceviche with mango, tomato and avocado
Caribbean lobster paella
Chocolate covered strawberries
Bagel platter with smoked salmon, eggs, cream cheese, avocado, cucumber and more toppings.
Platter of fresh, seasonal fruits
Chocolate chip cookies
Hawaiian chicken skewers with avocado & green salad
Hummus & Tzatziki platter with veggies and pitabread with a watermelon canapé with whipped feta & walnuts
Watermelon & tomato gazpacho with basil oil and croutons
Surf ‘n Turf with grilled vegetables and potatoes
Avocado toast with bacon & fried egg, pickled onion, sesame seeds and micro greens
Greek yoghurt parfaits with blueberries, nuts and a honey drizzle
Nutella filled french crepes with cream on top
Swordfish taco’s with avocado cream and spicy salsa
Summer rolls with shrimp, avocado, carrot, cucumber and rice noodles with a peanut-soy sauce
Steak tartare with crostini and tomato salsa
Saffron risotto, parmesan and marinated shrimps
Passionfruit pavlova with white chocolate
Eggs Benedict with salmon on croissants
Oatmeal, chocolate energy balls
Fresh fruit skewers
White chocolate & raspberry muffin
Peach and burrata salad with basil, tomato and lemon vinaigrette with roasted sourdough
Charcuterie platter with a selection of cheeses and meat accompanied with olives and crackers
Mackerel, fennel & orange starter
Cauliflower pureé, lobster tail on a bed of orange zested risotto with hazelnut
English breakfast with bacon, scrambled eggs with parmesan cheese, sausage and tomatoes
Smoothie bowls loaded with granola, fresh fruit & mint
Platter of fresh seasonal fruits
Loaded chicken caesar salad with croutons, anchovies, bacon and fresh vegetables – accompanied by fresh focacci
Trio of skewers: caprese, cantaloupe & prosciutto, salmon & cucumber & lemon cream
Buttery scallops with apple and hazelnut
Herb crusted lamb chops with pearl couscous, spinach & pomegranates
Key lime pie
Haloumi, zucchini & corn fritters with a poached egg
Papaya fruit loaded with greek yoghurt and fruits
Shrimp & crab seafood bisque
Loaded mahi-mahi tartare nachos with rice paper chips & nori sheets
Rib-eye steak with salsa verde, roasted tomatoes & rosemary hassleback potato
Summer tiramisu with strawberries
Selection of cocktails
Gin & Tonics
I have accommodated several allergies, intolerances and dietary restrictions as a yacht chef.
These include but are not limited to:
Furthermore, I am confident working with diets such as the Ketogenic diet and the Paleo diet.
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.