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 master 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

PICK UPS: BVI Ports
Not able to complete a USVI ONLY charter

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 : $22,790; 3 pax : $24,185; 4 pax : $24,580; 5 pax : $25,975; 6 pax : #26,370 $; 7 pax : $27,765; 8 pax : $28,160

SLEEP ABOARD: Sleep aboard on Odysseas is offered to a minimum of 4 pax and is charged at a per person rate of $230 each. 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.
7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions.

FISHING Please inquire

SCUBA DIVING: Each charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $150 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $50 per person per dive applies.

Christmas week: 1 to 8 guests $36,000
New Years week: 1 to 8 guests $38,000
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.

SHORT CHARTERS DIVIDE BY 6 AND MULTIPLY BY 4 OR 5 NIGHTS. No charters less than 4 nights.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

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 $25,000 $25,500 $26,000 $27,000 $28,000 $29,500 $31,000
Summer 2022 Inclusive $25,000 $25,500 $26,000 $27,000 $28,000 $29,500 $31,000
Winter 2022 to 2023 Inclusive $25,000 $25,500 $26,000 $27,000 $28,000 $29,500 $31,000

Additional Rate Information

PICK UPS: BVI Ports
Not able to complete a USVI ONLY charter

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 : $22,790; 3 pax : $24,185; 4 pax : $24,580; 5 pax : $25,975; 6 pax : #26,370 $; 7 pax : $27,765; 8 pax : $28,160

SLEEP ABOARD: Sleep aboard on Odysseas is offered to a minimum of 4 pax and is charged at a per person rate of $230 each. 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.
7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions.

FISHING Please inquire

SCUBA DIVING: Each charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $150 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $50 per person per dive applies.

Christmas week: 1 to 8 guests $36,000
New Years week: 1 to 8 guests $38,000
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.

SHORT CHARTERS DIVIDE BY 6 AND MULTIPLY BY 4 OR 5 NIGHTS. No charters less than 4 nights.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands

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 on the east coast of Africa, 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 2017 she made the decision to advance her skills by completing the Capital Culinary School Diploma in Professional Cookery, affording her the opportunity to return to Mozambique to delight guests with her refined culinary skills. She now looks forward to welcoming you aboard Odysseas and creating delicious meals for you and your friends and family.

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 Fluent in English (only language spoken)
Crew Gi Van Zyl South Africa

Chef/1st Mate

Gi Van Zyl

Captain

Dylan Fairfield

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes-13.5 kwh
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 59
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 No
2 Man Kayak 2
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Odysseas now offers diving onboard. We do not have gear onboard yet but will be renting gear prior to the arrival of the guests. First three dives included in the charter fee plus the cost of gear rental. After - $50 per person per dive additional fee.
Dive Costs Refer to rates page

Other Specs

Beam 29.1 Ft
Draft 4.6 Ft
Queen 4
Pref Pickup BVI
Turn Around 48 hour / Inquire for 24 hr.
Builder Fontaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
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 Volvo D3 110; 1 X 8 & 1 X 10 man life rafts - EPIRB; Iridium Satellite; Garmin GPS
Inverter Yes
Voltages 220v
Water Capacity 264 gallons
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit In progress
Swim Platform Yes
Boarding Ladder On Transoms
Fish Gear Type Trolling rods where permitted
Num Fish Rods 4
Under Water Cam Yes
Under Water Video Yes
Green Make Water No
Green Reuse Bottle Yes
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 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.
- 2 outdoor ice boxes filled with drinks to choose from.
- Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
- Outdoor bar fridge and ice machine.
- Ping-pong table

Communicate Great Wifi coverage in 95% of BVI areas, available for emailing, facebook and business requirements. Preferable no streaming of music or video's. 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:
- 1 X Floating Island (with seating for 8 adults, cup holders and central ice box.
- 2 X Stand up Paddle Boards
- Various beach games and activities.

3 large queen cabins and an enlarged master 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. 

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.