Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Dylan Fairfield | South Africa | 1988 | MCA/RYA Yacht Master Offshore 200GT, PADI Dive Master | English |
| Crew | Gi Snyman | South Africa | Diploma in Professional Cookery and |
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
Chef/1st Mate
Gi Van Zyl
Captain
Dylan Fairfield
Dylan and Gi
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | Inclusive | $29,000 | $29,500 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 |
| 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 |
Additional Rate Information
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
Amenities
Electronics
General
Leisure
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
Other Specs
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.
- 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
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.