Ed Hamilton & Co.

Olivia Charles

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Sample Menu

Chef Emma Clark

SAMPLE MENU

BREAKFAST
Eggs Benedict with hot buttered English muffins, crispy bacon and 

poached eggs, topped with hollandaise sauce 
Crepes with a compote of mixed berries and whipped cream, served with 
a fresh fruit platter 
Caribbean lobster omelette with feta cheese and asparagus 
Smoked salmon and scrambled egg on a toasted bagel with cream cheese 
Blueberry and banana pancakes with smoked bacon and maple syrup, 
served with a fruit salad 

LUNCH
Grilled rack of lamb with provencal vegetables, olive tapenade and basil 

pesto 
Blackened shrimp Caesar salad with a parmesan crisp 
Tuna Tartare in a sesame ginger sauce 
Seared beef and green papaya salad
Fresh crab cakes with sweet chilli aioli and cucumber and dill salad
Stuffed Wahoo fillets with roasted red peppers served with saffron sauce 
& sautéed scallops

APPETIZER
Fresh Caribbean lobster ceviche with crispy plantain chips 
Filet mignon and herbed goats cheese bruschetta 
Scallops cooked with chorizo and lemon oil on a bed of arugula 
Spiced crab and smoked salmon tian with a lemon and coriander 
vinaigrette served with avocado sorbet 
Lemon and thyme salted cod, watercress veloute and poached quail eggs 

MAIN COURSE 
Rib-eye steaks with peppercorn sauce and grilled asparagus, served with 
dauphinoise potatoes 
Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and 
beetroot glaze 
Mahi Mahi with an onion, capers and lemon sauce, served on a bed of 
wild rice with butternut squash and leeks 
Chicken breast stuffed with boursin, sundried tomatoes and basil, 
wrapped with streaky bacon in a white wine sauce and served with sweet 
potato mash 
Grilled salmon, marinated in a soy, ginger and honey sauce, served with 
double cooked new potatoes and roasted sweet cherry tomatoes 
 
DESSERT
Zesty lemon and key lime cream pots with a shortbread biscuit 
Pears poached in red wine, cinnamon and guava juice reduction 
Coconut milk & lemon grass sorbet with tuille biscuits
Banana crème brûlée with crunchy caramelised sugar 
Chocolate fondant served with peanut butter and salted caramel ice cream

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.

MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

Christmas Week: $41,400 (1-8 PAX)
New Year’s Week: $41,400 (1-8 PAX)
Thanksgiving Week: $36,000 (1-8 PAX)

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: BVI based yacht / BVI ports only

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $25,500 $27,000 $28,500 $30,000 $31,500 $34,500 $36,000
Winter 2024 to 2025 Inclusive $25,500 $27,000 $28,500 $30,000 $31,500 $34,500 $36,000
Summer 2025 Inclusive $25,500 $27,000 $28,500 $30,000 $31,500 $34,500 $36,000

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.

MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

Christmas Week: $41,400 (1-8 PAX)
New Year’s Week: $41,400 (1-8 PAX)
Thanksgiving Week: $36,000 (1-8 PAX)

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: BVI based yacht / BVI ports only

TOMMY
Tommy has enjoyed being on boats for the last 19 years both for pleasure and then professionally since 2010.
Power, sail and motor, Tommy has a wealth of knowledge and has spent 8 years full time teaching yachting throughout his career.
With Emma, he has worked from 2015-2018 and now back since March 2022 offering luxurious catamaran charters in the BVI, Bahamas and St Maarten.
With a long list of delicious cocktails up his sleeve, a passion for watersports and a great knowledge of the Caribbean, Tommy will ensure you the best time aboard whilst staying safe, comfortable and relaxed.

EMMA
Emma grew up sailing in England, on her father’s yacht. She sailed all around the Southwest Coast of England and has always loved being in and around water from a very young age.
Her career started in the hospitality industry, working in bars and restaurants as a server and a sous chef during the holidays, between studying for her degree in Education and Art. She then took a Gap year and worked as a Ski Chalet Hostess in the French Alps.
Emma has a real passion for cooking which started from a young age. She has taken a number of courses at Ashburton Cookery School and most recently in 2022 she enrolled in the specialist Yacht Chef Course. During her travels she has also taken cooking classes in places such as Thailand and Bali, where she enjoyed shopping for fresh local ingredients in the market and producing authentic Thai and Balinese cuisine.
Emma first came out to the BVIs in 2013 to learn to scuba dive and she fell in love with the islands, the people and the way of life. Emma has been working on charter yachts since 2014.
When Emma is out of the galley she enjoys teaching scuba diving, taking guests snorkelling and sharing her knowledge of the marine life and the local area. She is currently learning to wing foil.

Title Name Nation Born Languages
Captain Thomas Hemsley British 1987 English
Crew Emma Clark British

Captain Tommy

Chef Emma

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker 52.8 gallons/ hour
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 58 ft
Pax 8
Cabins 4
Year Built 2018
Cruise Speed 8 knots
Guest Smoke On sugar scoops when stationar
Guest Pet No
Children Allowed Yes
Min Child Age Able to swim unaided & follow

Leisure

Dinghy 13ft HighField
Dinghy Hp 50HP
Knee Board 1
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Rendez-vous diving only

Other Specs

size Feet 58.00 Ft
size Meter 55.78 ft
Beam 29
Draft 4.6
King 1
Queen 3
Jacuzzi No
Pref Pickup Nanny Cay, BVI
Other Pickup BVI
Turn Around 48 hours
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Voltages 220VAC
Water Capacity 264 gallons
Dinghy Pax 8 Persons
Sea Bob No
Sea Scooter Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes

Chef Emma Clark

SAMPLE MENU

BREAKFAST
Eggs Benedict with hot buttered English muffins, crispy bacon and 

poached eggs, topped with hollandaise sauce 
Crepes with a compote of mixed berries and whipped cream, served with 
a fresh fruit platter 
Caribbean lobster omelette with feta cheese and asparagus 
Smoked salmon and scrambled egg on a toasted bagel with cream cheese 
Blueberry and banana pancakes with smoked bacon and maple syrup, 
served with a fruit salad 

LUNCH
Grilled rack of lamb with provencal vegetables, olive tapenade and basil 

pesto 
Blackened shrimp Caesar salad with a parmesan crisp 
Tuna Tartare in a sesame ginger sauce 
Seared beef and green papaya salad
Fresh crab cakes with sweet chilli aioli and cucumber and dill salad
Stuffed Wahoo fillets with roasted red peppers served with saffron sauce 
& sautéed scallops

APPETIZER
Fresh Caribbean lobster ceviche with crispy plantain chips 
Filet mignon and herbed goats cheese bruschetta 
Scallops cooked with chorizo and lemon oil on a bed of arugula 
Spiced crab and smoked salmon tian with a lemon and coriander 
vinaigrette served with avocado sorbet 
Lemon and thyme salted cod, watercress veloute and poached quail eggs 

MAIN COURSE 
Rib-eye steaks with peppercorn sauce and grilled asparagus, served with 
dauphinoise potatoes 
Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and 
beetroot glaze 
Mahi Mahi with an onion, capers and lemon sauce, served on a bed of 
wild rice with butternut squash and leeks 
Chicken breast stuffed with boursin, sundried tomatoes and basil, 
wrapped with streaky bacon in a white wine sauce and served with sweet 
potato mash 
Grilled salmon, marinated in a soy, ginger and honey sauce, served with 
double cooked new potatoes and roasted sweet cherry tomatoes 
 
DESSERT
Zesty lemon and key lime cream pots with a shortbread biscuit 
Pears poached in red wine, cinnamon and guava juice reduction 
Coconut milk & lemon grass sorbet with tuille biscuits
Banana crème brûlée with crunchy caramelised sugar 
Chocolate fondant served with peanut butter and salted caramel ice cream

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.