Ed Hamilton & Co.

PELICAN

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2002

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 Luxury Queen Berths with dry heads
AC in each cabin with independent control
Toiletries supplied for each cabin
Complimentary wireless internet access

Sample Menu

Breakfast

Belgian Waffle PlatterServed with sweet and savory fixings such as fresh fruits, bacon, and home-made hazelnut spread

Classic Eggs Benedict Served with homestyle fries.

Avocado Toast Topped with an optional egg or sliced tomato.

Omelettes Made To Order Served with an array of cheeses, breakfast meats, and vegetables to choose from. 

Acąi Bowl Topped with fresh fruit, granola, chia seeds, and honey. 

Chorizo and Potato Tostadas Topped with a fried egg and cilantro.

Lunch

Fish Tacos Blackened Mahi Mahi with a spicy aioli sauce over coleslaw. Served with black beans, cilantro lime rice, and Mexican-style street corn. 

Mediteranian Salad Falafel balls over a crisp veggie salad, topped with tzatziki sauce. Served with pita bread, hummus, and a side of tahini sauce. 

Coconut Shrimp Baked coconut shrimp over veggie fried rice. Topped with fresh pineapple salsa. Served in a pineapple boat.

Teriyaki Chicken Skewers and Ahi Tuna Salad Skewers served over creamy coconut jasmine rice. Pickled cucumber and radish salad topped with ahi tuna served on the side.

Crab Cakes Served with a key lime-mango salad. Topped with a cilantro key lime sauce. Slice of lemon on the side. 

Starters

Sweet Chili Kielbasa and Pineapple 

Crab Stuffed Mushrooms

Fresh Lobster Bruschetta

Chipotle-Lime Steak Bites with goats cheese and pickled red onion

Tostones with Blackened Shrimp and guacamole

Main Courses

Steak Au Poivre Served with roasted asparagus.

Lobster Risotto Grilled lobster tail with a creamy mushroom and leek risotto.

Seared Scallops Butter and sesame seared scallops over vadouvan curry carrot puree. Served with roasted carrots.

Balsamic Glazed Grouper Served over sauteed collard greens, bok choy, spinach, and chickpeas. 

Tuna Tar-Tar Served with veggie spring rolls, a chilled cucumber and red onion salad, and “bang-bang” shrimp.

Desserts

Key Lime Pie topped with whipped cream

Homemade Berry Sorbet

Tiramisu

Warm Cookies and Brownies served with homemade vanilla bean ice cream.

Creme Brulee

STANDARD SHIPS BAR

Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.

 Smirnoff and Stoli Vodka, Gordons Gin, Jack Daniels Bourbon, Souza Tequila, 

Cruzan Rum, and an assortment of liqueurs.

Red & White Wines are served with dinner. 

 Bud & Bud Lite, Coors, Coors Lite, Corona, Corona Lite, Miller, Miller Lite, Caribe, Caribe Lite, Presidente, Presidente lite. 

Please let your broker know your preferred brand. If you require premium wines or spirits not included in the above, please let us know and we will be happy to have them on board for you, at an additional cost to you.

Additional Rate Information

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 6

● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

● HOLIDAY RATES:

CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $28,500 Must begin no sooner than Dec 27th

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)

Location Details: * Effective June 23 2022 Pelican will be available in St. Martin for charter until August 15, 2022

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
Winter 2021 to 2022 Inclusive $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500
Summer 2022 Inclusive $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500
Winter 2022 to 2023 Inclusive $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500
Summer 2023 Inclusive $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500

Additional Rate Information

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 6

● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

● HOLIDAY RATES:

CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $28,500 Must begin no sooner than Dec 27th

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)

Location Details: * Effective June 23 2022 Pelican will be available in St. Martin for charter until August 15, 2022

Meet the crew!!

Captain Francois Meyer and chef Jason Mackay

Captain Francois Meyer: Life for Francois started out on the sunny east coast of South Africa. Living in Richards Bay with the ocean on his doorstep and a fishing rod in his hand, which quickly became a way of life. Soon thereafter his family decided to trade the beach for some bush and they moved to a small town in the south-west of Kenya called Magadi where he spent the rest of his childhood growing up on vast expanses of wilderness with hyenas and baboons on his doorstep.

With an abundance of experience working as crew in both the Mediterranean and the Caribbean, Francois has accumulated an extensive knowledge base and with every second spent on or in the ocean, his love and passion for it only grows stronger.

Between his impressive skills as a Captain, extensive knowledge of the water, and his positive approach, you’re sure to have a memorable and blissful vacation with Francois as your captain. Francois is extremely excited to get back to the Caribbean to begin another fun-filled charter season whilst creating lifelong memories for his guests to take away!

Chef/Mate Jason Mackay: Born in South Africa and raised in Louisiana, Jason was always surrounded by a community that greatly appreciates a meal surrounded by good friends and family. Always an adventurous spirit, Jason has forever had a passion for travel and nature.

Living in Asheville, NC was very influential in developing a connection with the fruits of nature and set Jason on a path to create seasonal and local dishes based off of local foraged ingredients. Living in Mexico, he spent most of his time in the water spearfishing and orchestrating pop up dinners based around the catch of the day and joining people together in the community. Creating culinary experiences and joining people together is Jason’s true passion in life and he is excited to highlight the bounty of the Caribbean sea with his guests!ing!

Captain Francois and chef Jason look forward to welcoming their guests aboard Pelican to create lifelong memories for their guests!

**Captain Francois and chef Jason are both fully vaccinated**

Title Name Nation Born Languages
Captain Francois Meyer 0 English
Crew Jason Mackay
Pelican Crewed Voyage Catamaran captain Francois Meyer

Captain

Francois Meyer
Pelican Crewed Voyage Catamaran chef Jason Mackay

Chef/First Mate

Jason Mackay

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 2
Water Maker Yes
Ice Maker Yes

Electronics

Sat Tv No
Ipod Yes

General

Length 58
Pax 10
Cabins 5
Refit 2009
Year Built 2002
Cruise Speed 8 Knots
Guest Smoke transoms
Guest Pet No
Children Allowed Yes
Min Child Age 5 years, Water savvy pref'd

Leisure

Dinghy 15 ft
Dinghy Hp 70
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
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 This yacht offers rendezvous diving only

Equipment onboard:
9 tanks
9 BCD’s
6 regulators
Masks
Fins
Weights

Other Specs

size Feet 58.00 Ft
Beam 31 Ft
Draft 5.6 Ft
Queen 5
Pref Pickup Crown Bay Marina, STT, USVI
Other Pickup Red Hook/YHG, STT - West End,
Turn Around 24 hrs, 48 preferred
Builder VOYAGE yacht
Vcr Dvd No
Salon Stereo Yes
Board Games Yes
Num Books 20
Cam Corder No
Num Dine In 10
Sun Awning Yes
Hammock No
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch 29
Inverter Yes
Voltages 110
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Fish Gear Type 2x Trolling Rods and 1 spinnin
Num Fish Rods 3
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 24-hour internet access (wireless connections are slow in the BVI)
Pelican carries a variety of card and board games for your enjoyment, including Chess and Checkers, Backgammon, Monopoly, Jenga, Scrabble, Pictionary, Uno and more.
Tp In Heads Yes
Ac Night Yes
Other Toys 15 foot Caribe Dingy with a 60hp motor
Water skiing, wakeboarding, tubing and stand up Paddle Board
Snorkel Gear & Scuba Equipment for 8 Guests
New State of the art electric heads 2010
Fishing enthusiasts will enjoy the 3 fishing rods: Two for trolling underway and 1 lighter casting rods.
2 Double ocean Kayaks
Floating Mats and noodles
x2 Sea Scooters

5 Luxury Queen Berths with dry heads
AC in each cabin with independent control
Toiletries supplied for each cabin
Complimentary wireless internet access

Breakfast

Belgian Waffle PlatterServed with sweet and savory fixings such as fresh fruits, bacon, and home-made hazelnut spread

Classic Eggs Benedict Served with homestyle fries.

Avocado Toast Topped with an optional egg or sliced tomato.

Omelettes Made To Order Served with an array of cheeses, breakfast meats, and vegetables to choose from. 

Acąi Bowl Topped with fresh fruit, granola, chia seeds, and honey. 

Chorizo and Potato Tostadas Topped with a fried egg and cilantro.

Lunch

Fish Tacos Blackened Mahi Mahi with a spicy aioli sauce over coleslaw. Served with black beans, cilantro lime rice, and Mexican-style street corn. 

Mediteranian Salad Falafel balls over a crisp veggie salad, topped with tzatziki sauce. Served with pita bread, hummus, and a side of tahini sauce. 

Coconut Shrimp Baked coconut shrimp over veggie fried rice. Topped with fresh pineapple salsa. Served in a pineapple boat.

Teriyaki Chicken Skewers and Ahi Tuna Salad Skewers served over creamy coconut jasmine rice. Pickled cucumber and radish salad topped with ahi tuna served on the side.

Crab Cakes Served with a key lime-mango salad. Topped with a cilantro key lime sauce. Slice of lemon on the side. 

Starters

Sweet Chili Kielbasa and Pineapple 

Crab Stuffed Mushrooms

Fresh Lobster Bruschetta

Chipotle-Lime Steak Bites with goats cheese and pickled red onion

Tostones with Blackened Shrimp and guacamole

Main Courses

Steak Au Poivre Served with roasted asparagus.

Lobster Risotto Grilled lobster tail with a creamy mushroom and leek risotto.

Seared Scallops Butter and sesame seared scallops over vadouvan curry carrot puree. Served with roasted carrots.

Balsamic Glazed Grouper Served over sauteed collard greens, bok choy, spinach, and chickpeas. 

Tuna Tar-Tar Served with veggie spring rolls, a chilled cucumber and red onion salad, and “bang-bang” shrimp.

Desserts

Key Lime Pie topped with whipped cream

Homemade Berry Sorbet

Tiramisu

Warm Cookies and Brownies served with homemade vanilla bean ice cream.

Creme Brulee

STANDARD SHIPS BAR

Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.

 Smirnoff and Stoli Vodka, Gordons Gin, Jack Daniels Bourbon, Souza Tequila, 

Cruzan Rum, and an assortment of liqueurs.

Red & White Wines are served with dinner. 

 Bud & Bud Lite, Coors, Coors Lite, Corona, Corona Lite, Miller, Miller Lite, Caribe, Caribe Lite, Presidente, Presidente lite. 

Please let your broker know your preferred brand. If you require premium wines or spirits not included in the above, please let us know and we will be happy to have them on board for you, at an additional cost to you.

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.