Ed Hamilton & Co.

ODYSSEA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2012

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.

Sample Menu

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai – Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey – glazed salmon fillets served on crispy potato rostis topped with

goat’s cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

6 Night Minimum

HALF BOARD: Includes all breakfasts, 4 lunches and 3 dinners aboard. The remaining 3 lunches and 4 dinners as well as associated beverages are to be taken ashore at guests’ expense. Rates are as follows: 2 pax : $28,790; 3 pax : $29,185; 4 pax : $29,580; 5 pax : $30,475; 6 pax : $31,370 $; 7 pax : $32,765; 8 pax : $33,160

SLEEP ABOARD: Sleep aboard on Odysseas is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock.

Weddings: 1 to 8 guests $36,500
Thanksgiving week: 1 to 8 guests $36,500
Christmas week: 1 to 8 guests $36,500
New Years week: 1 to 8 guests $39,000
Minimum 7 nights. BVI ports only.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

 

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Relocation fees apply to islands out of the BVI, please inquire for costs.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $29,000 $29,500 $30,000 $31,000 $32,000 $33,000 $34,000
Winter 2024 to 2025 Inclusive $29,000 $29,500 $30,000 $31,000 $32,000 $33,000 $34,000
Summer 2025 Inclusive $29,000 $29,500 $30,000 $31,000 $32,000 $33,000 $34,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

6 Night Minimum

HALF BOARD: Includes all breakfasts, 4 lunches and 3 dinners aboard. The remaining 3 lunches and 4 dinners as well as associated beverages are to be taken ashore at guests’ expense. Rates are as follows: 2 pax : $28,790; 3 pax : $29,185; 4 pax : $29,580; 5 pax : $30,475; 6 pax : $31,370 $; 7 pax : $32,765; 8 pax : $33,160

SLEEP ABOARD: Sleep aboard on Odysseas is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock.

Weddings: 1 to 8 guests $36,500
Thanksgiving week: 1 to 8 guests $36,500
Christmas week: 1 to 8 guests $36,500
New Years week: 1 to 8 guests $39,000
Minimum 7 nights. BVI ports only.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

 

Location Details

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Relocation fees apply to islands out of the BVI, please inquire for costs.

Captain Dylan and Chef Gi have an enthusiasm and passion for life on the water. With their easy-going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!

Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Slivochka. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.

Gi grew up in Mozambique, a country famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on, she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari. In 2016 she made the decision to advance her skills by completing her three-year professional cookery diploma, where she specialized in dietary requirements, diets and allergies.

Dylan and Gi have been onboard since 2017 and 2019 respectively and they pride themselves on longevity. Both Dylan and Gi enjoy families and children and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.

They both look forward to making this vacation everything you hope for.

Crew are fully vaccinated for Covid 19

Title Name Nation Born Languages
Captain Dylan Fairfield South Africa 1988 English
Crew Gi Snyman South Africa

Chef/1st Mate

Gi Van Zyl

Captain

Dylan Fairfield

Dylan and Gi

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator Yes-17.5 kwh
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 59 ft
Pax 8
Cabins 4
Refit Annually
Year Built 2012
Cruise Speed 8 knots
Guest Smoke Only on Aft deck.
Guest Pet No
Children Allowed Yes
Min Child Age All Kids Welcome!

Leisure

Dinghy 15.5ft RIB
Dinghy Hp 70
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 2
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear No
Dive Info Odyssea now offers diving onboard.
Three dives are offered from the yacht gear rental at guests' expense at the fee $230 for the week - per diver.
Additional dives after dive number 3 are at $100 per dive
Dive Costs Refer to rates page

Other Specs

Beam 29.1
Draft 4.6
Queen 4
Pref Pickup Village Cay
Turn Around 48 hours FIRM
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo No
Num Dvd yes
Board Games Yes
Num Books 12
Cam Corder Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
Gay Charters Yes
Nude Charters Yes
Num Hatch 17
Engines 2 X JANMAR 110; 1 X 8 & 1 X 32.81 ft life rafts - EPIRB; Iridium Satellite; Garmin GPS, Onan 17.5KW
Inverter Yes
Voltages 220v
Water Capacity 264 gallons
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit None
Swim Platform Yes
Boarding Ladder On Transoms
Under Water Cam Yes
Under Water Video Yes
Green Make Water No
Green Reuse Bottle No
Green Other We currently utilise bottle water for both taste and the natural minerals that you otherwise would not find in our desalinated water aboard. We do however focus every effort on those initiatives that can be accomplished and to protect and treasure the natural beauty of the Virgin Islands.
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Dive Tanks 21
Num Divers 8
Num Dives 3 included
Other Entertain We love to have children aboard! We have many household name board game, puzzles, ping pong and interests for our more mature guests.

We are also equipped with:

- Barista set up with a superb coffee machine.
- 3 X domestics fridges with wines and beers
- Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
- Outdoor bar fridge and ice machine.
- Ping-pong table

All amenities available at this time and up to date. While every effort will be made to stay upto date, unforseen circumstances may result in substitutions.
Communicate Wifi coverage available in most anchorages in the BVI, available for emailing, facebook and business requirements. For important sporting occasions we will do our best to accommodate.
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No
Num Video yes
Sail Instruct Yes
Other Toys Other Toys:
- Various beach games and activities.
- Beach games include spike ball and bottle smash, mini football

3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.

Breakfast

Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg

and drizzled with hollendaise sauce

Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &

served with eggs, over easy

Chai – Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream

Greek yoghurt, toasted granola and fresh fruit served with assorted seeds

Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil

shoots and course ground black pepper

Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and

garnished with red bell peppers

Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,

fresh berries & maple syrup

Lunch

Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress

salad, classic asian dressing

Spicy grilled chicken with roasted paprika and garlic hummus in

naan wraps served with guacamole and sour cream

Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese

Honey – glazed salmon fillets served on crispy potato rostis topped with

goat’s cheese mousse and baby leaf salad

Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction

Ginger & Miso marinated rump steak served with baby bok choy and topped with

oven roasted butternut cubes and pine nuts

Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad

Canapés

Cranberry and camembert puffs

Risotto arancini balls with a creamy mushroom dip

Kale and quinoa patties with sour cream mousse and crumbed chicken strips

Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots

Mini goats’ cheese quiches with caprese salad skewers

Grilled calamari stuffed with lemon chilli and garlic

Steak tartare served in roasted thyme phyllo cups

Dinner

Filet Mignon, sous vide and served with cauliflower and truffle mash topped with

a soy cream sauce and garnished with crispy shimeji

Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and

surrounded by a pea, mint and white pepper puree, and ganished with lime slices

Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of

purple cauliflower puree and garnished with baby beet shoots

Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans

Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with

diced bell peppers and baby peas and garnished with charred grill corn cut

from the cob and lemon dill cream on the side    

Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced

butternut and pommes fondant, garnished with micro herbs

Dessert

French vanilla crème Brulee with coral tuile

Mango & Lime curd drops served on torched Italian meringue

Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds

Chai Panna Cotta served with a berry compote

Passionfruit cheesecake served with rum syrup and whipped cream

Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream

Classic cream tarte topped with slices of rum caramalised pineapple

Request Info

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.