- Guests 8
- Cabins 4
- Model Cat
- Year Built 2016
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2021 to 2022||Inclusive||$24,000||$24,500||$25,000||$25,500||$26,000||$26,500||$27,000|
|Winter 2022 to 2023||Inclusive||$24,000||$24,500||$25,000||$25,500||$26,000||$26,500||$27,000|
Additional Rate Information
LESS 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@$23,700 3@$24,050 4@$24,400 5@$24,750 6@$25,100 7@$25,450 8@$25,800
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@$23,850 3@$24,275 4@$24,700 5@$25,125 6@$25,550 7@$25,975 8@$26,400
CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS: 1-8 pax $31,000 must end on or before December 26th
NEW YEARS: 1-8 pax $34,000, December 27th start or later
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Devan was born and raised on Long Island. Having a father who was a captain and growing up
with boats right in the backyard, being out on the water very quickly became her escape. She
started dreaming about sailing around the world around the age of 10, before she’d ever
stepped foot onto a sailboat. Little did she know where life would take her.
She went to college at UNC Charlotte in NC where she pursued a degree in Civil Engineering.
After she graduated she spent 2 years in the highly competitive NYC construction industry as a
project manager, utilizing her skills both in the office and out on the job sites. Then one Friday
evening, after an especially exhausting 60+ hour work week, she had an epiphany. She quit her
job and within two weeks, moved out to Hawaii where she was able to get a job as a deckhand
on a sailing catamaran. And that was it; she was hooked. She spent a couple years doing term
charters in the Hawaiian Islands, some time sailing around Southeast Asia and the south
Pacific, and then moved to NZ for a year to work on a private motor yacht. When she’s not
working or playing on boats, you can find her scuba diving, cliff jumping, hiking or playing beach
volleyball. Anything to get her adrenaline pumping.
Devan has logged over 5,000nm of blue water sailing and of all of the places she’s been, has
without a doubt fallen in love with these islands. She is a high energy captain eager to show her
guests all of the hidden gems the Virgin Islands have to offer, both above and below the water.
Therefore, each charter is different and can be tailored specifically to the group’s interests and
desired locations. Aside from being a 100ton USCG Master, she also holds her STCW 10, First
Aid/CPR/AED and is a certified PADI Divemaster.
Hailing from a family full of watermen, Davis often jokes he is the “son of a son of a sailor” and has been on boats his entire life. He started sailing the Virgin Islands over 25 years ago and has vast knowledge of the oceanography, marine life, and ecology associated with the Caribbean as a whole. Growing up in North Carolina, many of his sea-days have been acquired along the Eastern Seaboard, mostly within the “Graveyard of the Atlantic” – an area specifically known for its treacherous passages and abundant shipwrecks. Sailing more than 15,000 nautical miles, Davis has acquired multiple American Sailing Association certifications and has a pending Master Captain’s license from the United States Coast Guard. He is also STCW and First Responder/CPR certified.
Having the fortune of a mother who is a phenomenal cook and hostess , Davis gained culinary insights through osmosis originally; furthermore, his older brother is a notable Restrauteur. Line cook, pizza boy, bartender, senior serverDavis has had many titles related to food, but his most beloved role has been in the galley aboard sailboats.
While attending Appalachian State University, where he received degrees in Biology, Environmental Studies, and Conservation Ecology, Davis gained employment at one of the most well known fine dining establishments in the South.
He is prideful about his southern and Cajun heritage and roots which is directly reflected in his cooking and hospitable ways. Spicy, savory, and hearty are his preferred types of dishes but having now cooked for many types of preferences on many different boats, his menu is quite diverse- though his epic entertaining remains the same.
Additional, Davis enjoys playing guitar, telling stories, slingshotting, biodegradable water-balloon fights, and snow skiing (he is a Professional Ski Instructors of America certified skier.)
As he paraphrases Marcus Aurelius, who said “As a citizen- I am a man of Rome. But as a man- I am a citizen of the world.” Davis now calls the Virgin Islands home, but considers himself a citizen of the world. When he is not on the water aboard Ocelot or his own vessel Fleur de Lea, he is hopefully checking another country off his list.
Crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements.
The crew are happy to handle gear rental, pick-up and return on the guests behalf.
$35 per dive, per diver, up to 6 certified divers at a time, max 2 dives per day, payable aboard to yacht crew.
Cabins and boat offer lots of natural lighting and great ventilation. The boat is fully air-conditioned, and each cabin can adjust the air-conditioning individually for optimal guest comfort.
4 guest queen cabins each with private en-suite electric head, vanity and separate shower. Crew have separate twin bunk cabin and private head. Entire yacht is full air-conditioned for client comfort.
Salon offers lounge/formal dining area in addition to aft deck alfresco dining.
Top fly-bridge offers seating and lounge area with 360 degree view. There is also a lounge area forward behind the large trampolines.
*A daily assortment of coffee, tea, juices, local fruits, pastries. Fresh fruit smoothies made to order, available upon request.
Cherry tomatoes, red onion, watermelon radish, feta cheese, egg sunny side up
Poached eggs, tomatoes, peppers, onion, rocket, goat cheese, rye toast
Almond Brioche French Toast
Raspberry compote, boat made whipped cream
Seasonal vegetables, fresh pico de gallo
Seared corn tortilla, fried egg, black bean mash, tomatoes, onion, avocado, cotija cheese, ranchero sauce
Greek Style Yogurt Parfait
Organic granola, fresh berries
Omelettes made to order, bacon, sausage
All American breakfast
Yellowfin Poke Bowl
Sushi grade Ahi Tuna, watermelon radish, cucumber, mango, ginger, seaweed salad, sushi rice
Louisiana Style Crab Cakes
Lemon basil remoulade, red cabbage slaw, local micro greens
Blackened Prawn Summer Salad
Baby spinach, strawberries, red onion, cherry tomatoes, roasted almonds, strawberry balsamic vinaigrette
Chargrilled Sirloin Skewers
Peruvian green chili sauce, seasonal vegetables, pineapple fried rice
Mediterranean Chicken Pita
Red cabbage, roma tomatoes, green onion, feta, boat-made tzaziki, orzo salad
Wild Caught Mahi Mahi Tacos
Avocado and mango salsa, chargrilled Mexican street corn, plantain crisps
Selection of meats, cheeses, nuts, fruits, spreads
Brown Sugar Glazed Brie
Colossal Shrimp Cocktail
Garlic Basil Bruschetta Crostinis
Pan Seared Sea Scallops
White wine demi glaze, rosemary cauliflower purée, sautéed broccolini
Charleston Shrimp & Grits
Stone ground cheese grits, red bell pepper, green onion, garlic chili oil
Pearl couscous, roasted rainbow carrots, boule de pain
Spinach mushroom risotto, Grana Padano, chilled heirloom tomato salad
Spice Rubbed Pork Tenderloin
Butternut squash gratin, roasted brussel sprouts, winter greens salad
Down Home Cajun Gumbo
Local caught shellfish, Creole chicken, Andouille, Holy Trinity, long grain rice
Butcher’s Block Filet
Red wine demi glaze, garlic russet potatoes, skillet seared asparagus
Dark Chocolate & Raspberry Truffles
New York Cheesecake
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.