Ed Hamilton & Co.

OCEANFRONT PROPERTY

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 queen cabins with ensuite bathroom including en-suite electric toilet, shower and sink. All cabins are full air-conditioned and individually controlled.
Crew uses starboard forward cabin and head.

Sample Menu

DAY BREAK

Granola, Greek Yogurt, Fruit, Bacon

Simple Omelette

Spanish Tortilla

Homemade Bagel

Nutmeg Jam

Chocolate Croissants

Fresh Baked Bread

MID DAY

Smashed Cucumber & Sugar Snap Pea Salad with Jerk Vinaigrette | Tamarind-Glazed Chicken Wings | White Rice

Pork & Beef Mixed Burgers with Homemade Buns | Pickled Red Onions | Grilled Veggies on Side

Jamaican Curry Chicken | Coconut Rice

Sushi | Miso Soup & Cucumber Pickles

Braised Pork Tacos

Quinoa |Raisins | Red Onion | Walnut & Spinach Salad | Avocado Toasts

Pizza | Variety of Toppings

HORS D’OEUVRES

Hummus | Pita Chips & Vegetables

Chips & Guacamole

MAIN

Fresh Made Fettuccini with Brown Butter, Sage & Guanciale with Endive Salad, Goat Cheese & Citrus

Cured Snapper with Snap Peas & Avocado | Citrus with White Onion & Dried Sorrel

Octopus with Potatoes & Pimenton Grilled Greens

Whole Grilled Snapper with Lemon & Olive Oil | Grilled Green Onion Rice Salad

Ricotta & Mushroom Ravioli with Lemon & Olive Oil | Green Salad with Balsamic Vinegar

Lobster with Butter & Lime, Chili, Cilantro and Tequila | White Bean Salad with Lime and Honey Vinaigrette and Red Pepper

Shrimp & Beef Kabobs | Grilled Haloumi with Rosemary & Honey | Pita Bread

Pork Chops with Cumin | Roasted Potatoes

DESSSERT

Sugar Apple Ice Cream

Chocolate Eggplant Cake

Passionfruit Pavlova

Mango and Ginger Mascarpone Tarts

Sweet Potato Ice Cream

Simple Chocolate Layer Cake

Lemon & Ginger or Grapefruit Sorbet

Additional Rate Information

GENERAL NOTES:
ESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$18,700 3@$19,050 4@$19,400 5@$19,750 6@$20,100

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$18,850 3@$19,275 4@$19,700 5@$20,125 6@$20,550

CHRISTMAS/NEW YEARS 2021/2022: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS: 1-6 pax $27,000 – 7 night minimum, full board only
NEW YEARS: 1-6 pax $32,000 – 7 night minimum, full-board only

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 $19,000 $19,500 $20,000 $20,500 $21,000
Summer 2022 Inclusive $19,000 $19,500 $20,000 $20,500 $21,000
Winter 2022 to 2023 Inclusive $19,000 $19,500 $20,000 $20,500 $21,000

Additional Rate Information

GENERAL NOTES:
ESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$18,700 3@$19,050 4@$19,400 5@$19,750 6@$20,100

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$18,850 3@$19,275 4@$19,700 5@$20,125 6@$20,550

CHRISTMAS/NEW YEARS 2021/2022: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS: 1-6 pax $27,000 – 7 night minimum, full board only
NEW YEARS: 1-6 pax $32,000 – 7 night minimum, full-board only

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Captain Rob Hyson was born and raised in a small coastal town in Maine and as such spent a large portion of his youth on the water, on small fishing boats sailing schooners and everything in between. After graduation high school Rob served in the US Marine Corps as a presidential guard in Washington DC and at Camp David. Soon after ending his service in the Marine corps Rob moved to The Great Lakes area where his love for sailing was born. When Rob moved to his home state of Maine again he bought, and completely refit a Pearson sailing yacht and sailed her all over the New England coast until he decided to find warmer weather and sailed south the the US Virgin Islands. Where he cruised for a year before deciding to turn his love for the ocean and sailing into a career. Now Rob spends his days on the water and even gets paid to do it. He is truly happy to be “living the dream”

Maya grew up primarily in the suburbs of Washington D.C. but spent several years going back and forth between her parents’ countries of Japan and Canada. A lover of water, she spent her youth body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. Upon graduating from the University of Toronto where she studied Japanese, Spanish and biology, she realized she wanted more involvement in food. And so her culinary journey began with six months of WWOOF-ing in Spain and Portugal followed by a move to Baltimore where she became involved in the robust organic urban farming community while cooking at an award winning French bistro, bartending at a natural wine and sake bar, and roasting and serving coffee.

During 2020, she lived in Japan where she interned at a Michelin 2 star restaurant and is a graduate of the Ballymaloe Cookery School, an institution located on an organic farm in Cork, Ireland. Having traveled to over 30 countries, her culinary repertoire is immensely diverse. Her experiences have led her to prioritize a commitment to sourcing high quality, seasonal, and local products, creating strong relationships with producers. She especially enjoys foraging, fermenting and pickling. In the off-seasons she loves backpacking, hiking, camping, weightlifting, film, and has recently taken up skateboarding. In the most recent off-season, she was learning about the ancient wine culture of the Republic of Georgia and working the harvest on a low-intervention winery in Slovenia. She is relentless when it comes to furthering her gastronomic knowledge, highly competent and committed to catering to all guests’ dietary restrictions, preferences and aspirations.

***CREW HAS BEEN FULLY VACCINATED FOR COVID-19****

Title Name Nation Born Languages
Captain Rob Hyson USA 1979 GermanEnglishJapanese
Crew Maya USA

Captain

Rob Hyson

Chef/First Mate

Maya Walsh

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer No
Generator 17Kw
Water Maker 15GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50 Ft
Pax 6
Cabins 3
Year Built 2018
Guest Smoke Stern only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 10' RIB
Dinghy Hp 25HP
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak 1
Float Mats No
Games Beach No
Fishing Gear Yes

Other Specs

Beam 26 Ft
Draft 5 Ft
Queen 3
Pref Pickup STT
Turn Around 48 pref, inquire for less
Builder Fountaine-Pajot
Vcr Dvd No
Salon Stereo Yes
Num Cds iPod bluet
Board Games Yes
Num Books No
Num Dine In 6
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 15
Inverter 1000W
Voltages 110V
Water Capacity 190G
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit USVI only
Swim Platform Scoop steps & tender lift
Dinghy Sailing No
Fish Gear Type 2 trolling rods
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No
Num Video No
Sail Instruct No
Other Toys floating dock with inflatable chairs
sub wing

3 queen cabins with ensuite bathroom including en-suite electric toilet, shower and sink. All cabins are full air-conditioned and individually controlled.
Crew uses starboard forward cabin and head.

DAY BREAK

Granola, Greek Yogurt, Fruit, Bacon

Simple Omelette

Spanish Tortilla

Homemade Bagel

Nutmeg Jam

Chocolate Croissants

Fresh Baked Bread

MID DAY

Smashed Cucumber & Sugar Snap Pea Salad with Jerk Vinaigrette | Tamarind-Glazed Chicken Wings | White Rice

Pork & Beef Mixed Burgers with Homemade Buns | Pickled Red Onions | Grilled Veggies on Side

Jamaican Curry Chicken | Coconut Rice

Sushi | Miso Soup & Cucumber Pickles

Braised Pork Tacos

Quinoa |Raisins | Red Onion | Walnut & Spinach Salad | Avocado Toasts

Pizza | Variety of Toppings

HORS D’OEUVRES

Hummus | Pita Chips & Vegetables

Chips & Guacamole

MAIN

Fresh Made Fettuccini with Brown Butter, Sage & Guanciale with Endive Salad, Goat Cheese & Citrus

Cured Snapper with Snap Peas & Avocado | Citrus with White Onion & Dried Sorrel

Octopus with Potatoes & Pimenton Grilled Greens

Whole Grilled Snapper with Lemon & Olive Oil | Grilled Green Onion Rice Salad

Ricotta & Mushroom Ravioli with Lemon & Olive Oil | Green Salad with Balsamic Vinegar

Lobster with Butter & Lime, Chili, Cilantro and Tequila | White Bean Salad with Lime and Honey Vinaigrette and Red Pepper

Shrimp & Beef Kabobs | Grilled Haloumi with Rosemary & Honey | Pita Bread

Pork Chops with Cumin | Roasted Potatoes

DESSSERT

Sugar Apple Ice Cream

Chocolate Eggplant Cake

Passionfruit Pavlova

Mango and Ginger Mascarpone Tarts

Sweet Potato Ice Cream

Simple Chocolate Layer Cake

Lemon & Ginger or Grapefruit Sorbet

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.