Ed Hamilton & Co.

OCELOT

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

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.

Sample Menu

Breakfast

*A daily assortment of coffee, tea, juices, local fruits, pastries. Fresh fruit smoothies made to order, available upon request.

Avocado Ciabatta

Cherry tomatoes, red onion, watermelon radish, feta cheese, egg sunny side up

Moroccan Shakshouka

Poached eggs, tomatoes, peppers, onion, rocket, goat cheese, rye toast

Almond Brioche French Toast

Raspberry compote, boat made whipped cream

Sunny Fritatta

Seasonal vegetables, fresh pico de gallo

Huevos Rancheros

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

Lunch

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

Hors d’oeuvres

Charcuterie Platter

Selection of meats, cheeses, nuts, fruits, spreads

Caprese Salad

Brown Sugar Glazed Brie

Colossal Shrimp Cocktail

Garlic Basil Bruschetta Crostinis

Dinner

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

Moroccan Chicken

Pearl couscous, roasted rainbow carrots, boule de pain

Blackened Wahoo

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

Dessert

Dark Chocolate & Raspberry Truffles

New York Cheesecake

Creme Brûlée

Pecan Pie

Boat-made Beignets

Butterscotch Brownie

Additional Rate Information

GENERAL NOTES:
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

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 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $24,000 $24,500 $25,000 $25,500 $26,000 $26,500 $27,000
Summer 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

GENERAL NOTES:
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

Location Details

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.

Title Name Nation Born Languages
Captain Devan Snyder USA 0 English
Crew Davis Alford USA

Captain

Devan Rose

Chef/First Mate

Davis Alford

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer No
Generator 21.5 kw
Water Maker 17GPH
Ice Maker No
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 52 Ft
Pax 8
Cabins 4
Refit 2019
Year Built 2016
Guest Smoke Aft sugar scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe - bring life vest

Leisure

Dinghy 13'
Dinghy Hp 40hp
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 1
Float Mats Yes
Games Beach No
Fishing Gear Yes
Dive Info Devan is a Dive Master

Crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements.
Dive Costs Gear rental is at the guests' expense.
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.

Other Specs

Beam 28.5 Ft
Draft 5 Ft
Queen 4
Pref Pickup RH
Other Pickup YHG
Turn Around 48hr pref. inquire for 24
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dine In 8
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter Yes
Voltages 110V
Water Capacity 220
Dinghy Pax 5
Kids Skis No
Sea Bob No
Sea Scooter No
Fish Permit USVI ONLY AT THIS TIME
Swim Platform Scoop steps
Boarding Ladder Off scoops
Dinghy Sailing No
Fish Gear Type Trolling & Casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Divers 6
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No
Other Toys Lilypad

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.

Breakfast

*A daily assortment of coffee, tea, juices, local fruits, pastries. Fresh fruit smoothies made to order, available upon request.

Avocado Ciabatta

Cherry tomatoes, red onion, watermelon radish, feta cheese, egg sunny side up

Moroccan Shakshouka

Poached eggs, tomatoes, peppers, onion, rocket, goat cheese, rye toast

Almond Brioche French Toast

Raspberry compote, boat made whipped cream

Sunny Fritatta

Seasonal vegetables, fresh pico de gallo

Huevos Rancheros

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

Lunch

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

Hors d’oeuvres

Charcuterie Platter

Selection of meats, cheeses, nuts, fruits, spreads

Caprese Salad

Brown Sugar Glazed Brie

Colossal Shrimp Cocktail

Garlic Basil Bruschetta Crostinis

Dinner

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

Moroccan Chicken

Pearl couscous, roasted rainbow carrots, boule de pain

Blackened Wahoo

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

Dessert

Dark Chocolate & Raspberry Truffles

New York Cheesecake

Creme Brûlée

Pecan Pie

Boat-made Beignets

Butterscotch Brownie

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.