- Guests 6
- Cabins 3
- Model Cat
- Year Built 2017
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
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, crew gratuity is not included the rates. The custom for good service is 15%-20% of the charter fee.
MINIMUM NIGHTS: 5
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.
Christmas Flat Rate $32,000 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $36,000 7 night minimum. Charter must start no earlier than 12/27/2022
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI), St. Vincent, Grenada
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Travis discovered his love of the water growing up on the Great Lakes of Michigan. Sailing, fishing, and water skiing were is childhood passions. When those same lakes froze in the wintertime, he played Ice Hockey. To branch out from his Midwestern roots, Travis enlisted
with the United States Navy. While serving for Uncle Sam he soon discovered the underwater world of SCUBA diving. After his service in the Navy, Travis went on to study at the University of Connecticut and Bartend his way through school. His personality as well as his attention to
detail helped him excel in the realm of hospitality management. After a number of years in the New England chill he decided to investigate the Virgin Islands. That was over fourteen years ago. While living in the sunny Caribbean he has been a bartender, sailing/windsurfing
instructor, and a SCUBA instructor/dive boat captain. For twelve years he has worked for award winning dive shops such as Chris Sawyer and Rednook Dive Centers. Travis absolutely loves his work as a captain because it incorporates all he has learned while allowing him to sail, dive, make cocktails, experiment in the galley, and most of all…entertain his guests.
Chef Missy Kom
Captain Missy was born and raised in East Hampton , NY. She relocated to St John, USVI. in 1996 where she fell in love with the beautiful waters. She became a Captain and Master Scuba Diver Instructor and has been taking families sailing and diving ever since.
Growing up in the Hamptons, she had the privilege of working at some of the top restaurants and gourmet food stores. Her two favorites were Nick and Toni’s and Barefoot Contessa. It was from these establishments that she truly fell in love with food and wine and learned how to create elegant meals. In 2005, she took her entertaining to a new level and earned a Wine Sommelier Certification. Missy puts her wine skills to work every week by conducting food and wine pairings on charter.
Missy’s extensive knowledge and love of the Caribbean waters along with her devotion to superior hospitality create a dynamic and truly memorable visit.
Crew Are Vaccinated
CREW FOR OFF-SEASON DOWN ISLAND CHARTERS
Capt. Chistopher Yerkes
Captain Chis grew up in the Midwest where he spent most of his time diving, fishing, wakeboarding, and exploring the Great Lakes. He joined the United States Coast Guard where he captained search and rescue missions, while living in tropical Kauai, Hawaii. Most of his time was spent diving, surfing, volunteering in beach cleanups, and enjoying the pristine blue waters around the islands. It was in Hawaii that he learned to create his truly amazing specialty cocktails, that soon would become famous throughout the islands! His extensive knowledge and devotion for marine life is highly appreciated when spending time with the guests, as he shares interesting facts and his knowledge about local marine life and reefs. Chis moved back to the mainland where he settled in South Florida and met Caroline. They quickly realized their joint passion for the water and decided to purchase a catamaran and sail off into the sunset, starting in the Caribbean!
Caroline grew up in the South-West France where she developed an appetite for some of the best cuisine in the world. She learned to cook many traditional dishes at an early age while helping her grandmother in the kitchen. Looking to see more of the world, she moved to Australia, where her love for creating dishes continued to develop while working in a French restaurant and bakery in Sydney. “Down under” she discovered an enjoyment for snorkeling, while exploring the Great Barrier Reef. After a few years she relocated to the crystal blue waters of the Bahamas. While in Bahamian waters she spent time sailing in-between islands and enjoying all the Caribbean has to offer. She developed a respect for the ocean while helping to coordinate and participate in beach and ocean cleanups. Caroline finally settled down in South Florida where she learned different culinary technics thanks to a strong Latin American influence on the local food.
Chistopher Yerkes / Caroline Panissaud
Additional dives $50 per dive per person.
DSD Course $175
Open water Referral $400
Reef Safe 30SPF Sunscreen
Oui Cherie has tons on onboard games including dominos, cards, moancala, jenga, uno, banana grams, what do you meme, Yahtzee, catch phrase, mille bornes, bocce ball and horse shoes.
Over 328.1 ft available on a hard drive.
3 Guest Cabins – Cabin height 6’9″
3 Queen Staterooms
Salon height is 7′
Chef Missy’s Sample Menu
Baked Cream Cheese Stuffed French Toast, Cinnamon Streusel, Vermont Maple Syrup
House Smoked Cherry Dusted Salmon, New York Style Bagels Herb Cream Cheese, Red Onion, Capers, Dill
Sweet and Savory Crepes, Banana Nutella and Black Forest Ham Baby Swiss Accompanied with Fresh Fruit
Potato Bison Hash, Fennel Confit, Caramelized Onions, Sausage, Eggs Your Way
Breakfast Bruschetta, Poached Eggs,Baked Prosciutto, Sautéed Spinach, Tomato, Lemon Hollandaise
Homemade Fresh Baked Breads and Muffins Daily
Local Fruit Platter
Lobster BLT, Lobster Dill Salad, Applewood smoked bacon, baby arugula, sliced tomato
Jerk Chicken Caesar Salad, Wolf’s Jerk Seasoned Grilled Chicken, romaine hearts, herbed croutons, housemade caesar dressing
Greek Gyros, Donair, Diced Tomato, Cucumber, Red Onion, Feta, Grilled Flatbread
Salmon Nicoise, Grilled Salmon, Mixed Greens, Olives, Greens Beans, Roasted Potatoes, Maple Dijon Vinaigrette
Carnitas Tacos, Braised Pork, Shredded Cabbage, Pickled Red Onion, Yum Yum Sauce, Corn Tortillas, Maque Choux Corn
Charcuterie, Soppressata Capicola Hard Salami Pate, Aged Sharp Cheddar Maytag Blue, Tripled Creamed Brie Herbed Goat Cheese, Marinated Olives Parmesan Crisps
Caribbean Ceviche, Local Fish Marinated in Fresh Lemon and Lime Juice, Red Onion, Scallions
Grilled Caribbean Flatbread, Prosciutto, Arugula, Marscapone
Margherita, Caramelized Onion Chèvre Reduced Balsamic Vinegar
East Hampton Shrimp Cocktail, Poached Shrimp in Court Bouillon, Zesty Cocktail Sauce
Chicken Wings, grilled, Traditional, Sweet Thai Chili, Mango Habanero
Macadamia Nut Crusted Local Mahi Mahi, Coconut Jasmine Rice, Mango Chutney
Classic French Bouillabaisse, shrimp, scallops, mussels, grouper, Tomato Saffron Broth, crusty sourdough bread
Steak and Pomme Frites, Grilled Ribeye, Shoestring Potatoes, Garlic Anchovy Compound Butter
Truffled Penne Rigate, Al dente penne tossed in a Sausage Truffle Cream Sauce
Seafood Risotto, Butter Poached Lobster over Creamy Asparagus Parmesan Champagne Risotto
Brownie Pudding, Cross between Fudge Brownie and Chocolate Pudding, chocolate syrup, Chantilly Cream
Key Lime Pie, Graham Cracker Crust
Bananas Foster, Caramelized Rum Brown Sugar Butter, Served With Homemade Vanilla Ice Cream
Coconut Flan, Carmel Coconut Custard
Chocolate Pots de Crème, Orange Liqueur Whipped Cream
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.