Ed Hamilton & Co.

PACIFIC YELLOWFIN

  • Guests 12
  • Cabins 4
  • Model Power
  • Year Built 1943

Rates Per Week

Crew Profiles

Specifications

Accommodations

Ideal for 8 guests in 4 staterooms.

Sleeps 8-12 guests in:
– 4 staterooms. 3 with ensuite bathroom, 1 with bathroom across the hall. All with DVDs on Flat Screen TV.
– 2 couches in main salon, with full powder room bathroom with shower.
– 2 in seating area on the aft deck.

MASTER STATEROOM – Main Deck:
Sleeps 3. QUEEN bed. Couch that becomes SINGLE bed (not shown in layout diagram or photos). Five opening portholes. Door to the outside deck. Private ensuite bathroom with shower. DVD.

VIP STATEROOM – Top Deck:
Sleeps 2. QUEEN bed. View windows. Private ensuite bathroom with bathtub/shower. DVD.

BEARS CABIN – Lower Deck:
Sleeps 4. QUEEN bed on one side. 2 SINGLE offset upper/lower beds on the other side. Private ensuite bathroom with shower. DVD.

ORCAS CABIN – Lower Deck:
Sleeps 3. DOUBLE bed on one side. Drop down Pullman SINGLE bed on the other side. Two opening portholes. Private bathroom is across the hall, with shower. DVD.

Main Salon dining seats 8.
Aft deck dining seats 10.

10 adults maximum. For 11 or 12 guests, the group must include 1 or 2 children.

Sample Menu

BREAKFAST

  • Cinnamon raisin french toast, caramelized bananas and bourbon maple syrup
  • Traditional breakfast, eggs, sausage, bacon, ham, sliced heirloom tomato toast
  • Poached eggs, crisp english muffin, ham and mornay sauce
  • Baked goods, cereals and homemade granola, fresh fruit and yoghurt
  • Pancakes, strawberries, raspberries, blueberries, whipped cream and maple syrup
  • Mushroom, onion, peppers and cheddar cheese omelet, home fries
  • All breakfasts are served with juice, coffee, tea and milk

LUNCH

  • Salmon sashimi, barbecue eel, spot prawns served on seasoned rice, cured daikon, sesame seeds, green onions, braised lotus root and water lily bulb, shredded nori
  • Confit of duck, mixed greens, sliced pear, cranberries, walnuts, apple and rosemary vinaigrette
  • Manilla clams, handmade linguine, white wine cream sauce, soft herbs, garlic baguette
  • Barbecue pulled pork sandwich, cabbage and carrot slaw, french fries
  • Saffron bouillabaisse, salmon, prawns, clams, mussels, german butter potato, tomatoes and green beans, warm focaccia bread
  • Veal scallopini, sauteed wild and cultivated mushrooms, marsala sauce, potato roesti
  • Seared salmon, warm fingerling potato salad, mixed greens shallot vinaigrette

DINNER

  • Warm goats cheese and potato terrine, assorted heirloom tomatoes, arugula, bacon vinaigrette
  • Seared scallops, chick pea puree, curried zucchini, thai vinaigrette
  • Salmon tartar, garlic crostini, soft quail eggs, fried capers, red onion creme fraiche
  • Sauteed prawns, mixed greens, mango, tomato chips, jalapeno and asian style vinaigrette
  • Albacore tuna, cucumber carpaccio, micro greens, sesame soy vinaigrette
  • Pan seared Halibut cheeks, pea tortellini, morel mushrooms, brown butter and chive sauce
  • Fried panko breaded local oysters, lemon beurre blanc, soft herbs and tomato concasse
  • Alaskan Black Cod, potato gnocchi, assorted seasonal vegetables glazed in truffle butter
  • Beef duo, Tenderloin and short ribs, bok choy, dashi braised zucchini, ginger and lime infused beef jus
  • Red wine and thyme marinated Cornish game hen, seared breast, roasted bacon wrapped leg, potato puree, glazed carrots and beans
  • Rare seared Ahi tuna, grilled asparagus, peppers and eggplant, braised fennel in a spiced tomato sauce
  • Fresh caught Dungeness crab, lemon and mascarpone risotto, drawn butter, seasonal vegetables
  • Vancouver Island Ling Cod, mussels and clams, leek and Yukon gold potato chowder
  • Venison loin, sauteed chantrelles, peaches and cream corn, fondant potato, red wine jus

DESSERTS

  • Tahitian Vanilla creme brulee
  • Chocolate lava cake, vanilla ice cream and brandied cherries
  • Parfait of berries dressed with cassis, layers of crushed meringue, whipped cream
  • Ice cream filled crepes, roasted donut peaches, plums, apricots, nectarines, honey sabayon
  • New York style cheesecake, amaretto poached peaches and slivered almonds

Additional Rate Information

1. DESOLATION SOUND, British Columbia Canada
For available dates, please inquire.

6 nights:
USD $98,000 – 8 guests
USD $101,000 – 9 guests
USD $104,000 – 10 guests
USD $107,000 – 11 guests
USD $110,000 – 12 guests

7 nights:
USD $108,000 – 8 guests
USD $111,000 – 9 guests
USD $115,000 – 10 guests
USD $118,000 – 11 guests
USD $121,000 – 12 guests

INCLUDED:
5 crew, fuel, meals, non-alcoholic beverages, Pacific Yellowfin beer, one bottle of house BC wine per guest per day, and use of equipment and water toys.

NOT INCLUDED:
5% GST tax, fishing licenses, docking fees, other alcoholic beverages and satellite phone usage.
Customary crew gratuity at the Charterer’s discretion (15% advised).

Final balance due 3 months before charter.

_________________________________________

2. GREAT BEAR RAINFOREST, British Columbia Canada
For available dates, please inquire.

5 nights:
USD $108,000 – 8 guests
USD $111,000 – 9 guests
USD $115,000 – 10 guests
USD $118,000 – 11 guests
USD $121,000 – 12 guests

INCLUDED:
5 crew, fuel, meals, non-alcoholic beverages, Pacific Yellowfin beer, one bottle of house BC wine per guest per day, and use of equipment and water toys.

Also includes transfers Terrace to Kitimat round trip, and spirit bear viewing with specialist First Nations guide.

NOT INCLUDED:
5% GST tax, fishing licenses, docking fees, other alcoholic beverages and satellite phone usage.
Customary crew gratuity at the Charterer’s discretion (15% advised).
Guests fly in and out of Terrace.
Scheduled commercial flights between Vancouver and Terrace are available.

Final balance due 3 months before charter.

Additional Rate Information

Summer Area: Pacific NW, Canada – West Coast

Winter Area: Pacific NW, Canada – West Coast

Location Details: Please inquire for bookings and available dates.

British Columbia, Canada:

* June – August, based in Desolation Sound with no delivery fees. Very warm air and water (salt water and lakes) temperatures for high speed watersports and swimming. Guests typically arrive by seaplane from Vancouver or Seattle to Taku Resort on Quadra Island, or to Campbell River by private jet or scheduled flights.

* September and October, based in the Great Bear Rainforest. Tremendous wildlife and scenery. 5 night trips begin and end in Kitimat. Guests fly in and out of Terrace, then transfer to Kitimat.

Additional Rate Information

1. DESOLATION SOUND, British Columbia Canada
For available dates, please inquire.

6 nights:
USD $98,000 – 8 guests
USD $101,000 – 9 guests
USD $104,000 – 10 guests
USD $107,000 – 11 guests
USD $110,000 – 12 guests

7 nights:
USD $108,000 – 8 guests
USD $111,000 – 9 guests
USD $115,000 – 10 guests
USD $118,000 – 11 guests
USD $121,000 – 12 guests

INCLUDED:
5 crew, fuel, meals, non-alcoholic beverages, Pacific Yellowfin beer, one bottle of house BC wine per guest per day, and use of equipment and water toys.

NOT INCLUDED:
5% GST tax, fishing licenses, docking fees, other alcoholic beverages and satellite phone usage.
Customary crew gratuity at the Charterer’s discretion (15% advised).

Final balance due 3 months before charter.

_________________________________________

2. GREAT BEAR RAINFOREST, British Columbia Canada
For available dates, please inquire.

5 nights:
USD $108,000 – 8 guests
USD $111,000 – 9 guests
USD $115,000 – 10 guests
USD $118,000 – 11 guests
USD $121,000 – 12 guests

INCLUDED:
5 crew, fuel, meals, non-alcoholic beverages, Pacific Yellowfin beer, one bottle of house BC wine per guest per day, and use of equipment and water toys.

Also includes transfers Terrace to Kitimat round trip, and spirit bear viewing with specialist First Nations guide.

NOT INCLUDED:
5% GST tax, fishing licenses, docking fees, other alcoholic beverages and satellite phone usage.
Customary crew gratuity at the Charterer’s discretion (15% advised).
Guests fly in and out of Terrace.
Scheduled commercial flights between Vancouver and Terrace are available.

Final balance due 3 months before charter.

Location Details

Summer Area: Pacific NW, Canada – West Coast

Winter Area: Pacific NW, Canada – West Coast

Location Details: Please inquire for bookings and available dates.

British Columbia, Canada:

* June – August, based in Desolation Sound with no delivery fees. Very warm air and water (salt water and lakes) temperatures for high speed watersports and swimming. Guests typically arrive by seaplane from Vancouver or Seattle to Taku Resort on Quadra Island, or to Campbell River by private jet or scheduled flights.

* September and October, based in the Great Bear Rainforest. Tremendous wildlife and scenery. 5 night trips begin and end in Kitimat. Guests fly in and out of Terrace, then transfer to Kitimat.

Impeccable service and generosity are what best describes our crew, who endeavor to go above & beyond our guests’ wishes. Their knowledge of the coast, experience on the water and incredible personalities are great assets of the journey aboard Pacific Yellowfin. However, though always keen on sharing travel anecdotes or out of the ordinary happenings, they know when to vanish and let guests relax, enjoy themselves and make the most of these magnificent landscapes.

Colin Griffinson
CAPTAIN
Birthplace: Dublin, Ireland

As the Captain and co-owner of the Pacific Yellowfin with his wife, Colin delivers unique luxurious private yacht cruises along the BC coast. As a long-time sufferer of “wooden boat disease”, his love of the water started in childhood in Dublin’s busy DunLaoighre Harbour. From his early experience on fishing trawlers in the North and Irish seas to his first boat, a 72-foot seiner, his passion for boats has spanned more than five decades.

Colin has cruised the BC coast for more than twenty years and his love of the sea and interest in people make him incredibly knowledgeable of all fishing hot spots, beautiful hikes and secret waterfalls. Numerous guests have commented on Colin’s sense of humor and storytelling abilities, with “kids” of all ages enjoying his tales. His mastery over Pacific Yellowfin makes our guests feel utterly safe.

When he’s not working in his Vancouver-based painting and decorating company, Colin can often be found tinkering aboard the Pacific Yellowfin, having a Guinness or our own Pacific Yellowfin Ale.

Ben Barter
CHEF
Birthplace: Salt Spring Island, BC, Canada

Meet Ben, our charismatic Red Seal Chef, Sommelier and local Island boy. Growing up on Salt Spring Island on the coast of BC, Ben has always been surrounded by the ocean, farms and amazing wildlife. These three things have influenced all aspects of his life, from becoming a Chef to traveling the world. Having spent over 10 years in the restaurant and catering businesses, Ben has found his niche at the Pacific Yellowfin and is finally able to indulge of his, local, farm-to-table passions.

Additional Crew:

CHIEF DECKHAND / WILDERNESS GUIDE
STEWARDESS or STEWARD
ENGINEER

Title Name Nation Born Languages
Captain Colin Griffinson Irish 0 English... and Irish!

Accomodation

Electric Heads 5

Ammenities

Ac None
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes

Electronics

Sat Tv No
Ipod Yes

General

Length 114
Pax 12
Cabins 4
Refit 2003
Year Built 1943
Cruise Speed 10
Guest Smoke Outside only
Guest Pet No
Children Allowed Yes
Min Child Age none

Leisure

Dinghy 2 of the 3 22'-27' tenders
Dinghy Hp 300/150/115hp
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 5
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak 5
2 Man Kayak 2
Fishing Gear Yes
Other Toys Tenders (2 of 3 provided):
27ft / 9m Weldcraft Ocean King with heated cabin / 300hp Mercury Verado
22ft / 6.7m 8 person Runabout / 150 hp Mercury 4-stroke
24ft / 7.3m beach landing craft / 115 hp Mercury 4-stroke

40' Inflatable Slide
7 Kayaks (5 one-person, 2 two-person)
5 Paddle Boards
3 Pairs of Waterskis
3 Wake Boards
2 Inflatable Trampolines
5 Inflatable Tubes
Snorkel Gear
Wetsuits
Water guns
All of the Fishing Gear
7 Mountain Bikes
6 Person Hot Tub
7 Honda Ruckus' Motor Bike

The tenders are ideal for fishing and high speed sightseeing. The landing craft tender's door is perfect for easy access to remote islands and landing the offroad scooters or mountain bikes.

Ideal for 8 guests in 4 staterooms.

Sleeps 8-12 guests in:
– 4 staterooms. 3 with ensuite bathroom, 1 with bathroom across the hall. All with DVDs on Flat Screen TV.
– 2 couches in main salon, with full powder room bathroom with shower.
– 2 in seating area on the aft deck.

MASTER STATEROOM – Main Deck:
Sleeps 3. QUEEN bed. Couch that becomes SINGLE bed (not shown in layout diagram or photos). Five opening portholes. Door to the outside deck. Private ensuite bathroom with shower. DVD.

VIP STATEROOM – Top Deck:
Sleeps 2. QUEEN bed. View windows. Private ensuite bathroom with bathtub/shower. DVD.

BEARS CABIN – Lower Deck:
Sleeps 4. QUEEN bed on one side. 2 SINGLE offset upper/lower beds on the other side. Private ensuite bathroom with shower. DVD.

ORCAS CABIN – Lower Deck:
Sleeps 3. DOUBLE bed on one side. Drop down Pullman SINGLE bed on the other side. Two opening portholes. Private bathroom is across the hall, with shower. DVD.

Main Salon dining seats 8.
Aft deck dining seats 10.

10 adults maximum. For 11 or 12 guests, the group must include 1 or 2 children.

BREAKFAST

  • Cinnamon raisin french toast, caramelized bananas and bourbon maple syrup
  • Traditional breakfast, eggs, sausage, bacon, ham, sliced heirloom tomato toast
  • Poached eggs, crisp english muffin, ham and mornay sauce
  • Baked goods, cereals and homemade granola, fresh fruit and yoghurt
  • Pancakes, strawberries, raspberries, blueberries, whipped cream and maple syrup
  • Mushroom, onion, peppers and cheddar cheese omelet, home fries
  • All breakfasts are served with juice, coffee, tea and milk

LUNCH

  • Salmon sashimi, barbecue eel, spot prawns served on seasoned rice, cured daikon, sesame seeds, green onions, braised lotus root and water lily bulb, shredded nori
  • Confit of duck, mixed greens, sliced pear, cranberries, walnuts, apple and rosemary vinaigrette
  • Manilla clams, handmade linguine, white wine cream sauce, soft herbs, garlic baguette
  • Barbecue pulled pork sandwich, cabbage and carrot slaw, french fries
  • Saffron bouillabaisse, salmon, prawns, clams, mussels, german butter potato, tomatoes and green beans, warm focaccia bread
  • Veal scallopini, sauteed wild and cultivated mushrooms, marsala sauce, potato roesti
  • Seared salmon, warm fingerling potato salad, mixed greens shallot vinaigrette

DINNER

  • Warm goats cheese and potato terrine, assorted heirloom tomatoes, arugula, bacon vinaigrette
  • Seared scallops, chick pea puree, curried zucchini, thai vinaigrette
  • Salmon tartar, garlic crostini, soft quail eggs, fried capers, red onion creme fraiche
  • Sauteed prawns, mixed greens, mango, tomato chips, jalapeno and asian style vinaigrette
  • Albacore tuna, cucumber carpaccio, micro greens, sesame soy vinaigrette
  • Pan seared Halibut cheeks, pea tortellini, morel mushrooms, brown butter and chive sauce
  • Fried panko breaded local oysters, lemon beurre blanc, soft herbs and tomato concasse
  • Alaskan Black Cod, potato gnocchi, assorted seasonal vegetables glazed in truffle butter
  • Beef duo, Tenderloin and short ribs, bok choy, dashi braised zucchini, ginger and lime infused beef jus
  • Red wine and thyme marinated Cornish game hen, seared breast, roasted bacon wrapped leg, potato puree, glazed carrots and beans
  • Rare seared Ahi tuna, grilled asparagus, peppers and eggplant, braised fennel in a spiced tomato sauce
  • Fresh caught Dungeness crab, lemon and mascarpone risotto, drawn butter, seasonal vegetables
  • Vancouver Island Ling Cod, mussels and clams, leek and Yukon gold potato chowder
  • Venison loin, sauteed chantrelles, peaches and cream corn, fondant potato, red wine jus

DESSERTS

  • Tahitian Vanilla creme brulee
  • Chocolate lava cake, vanilla ice cream and brandied cherries
  • Parfait of berries dressed with cassis, layers of crushed meringue, whipped cream
  • Ice cream filled crepes, roasted donut peaches, plums, apricots, nectarines, honey sabayon
  • New York style cheesecake, amaretto poached peaches and slivered almonds

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.