Ed Hamilton & Co.

PENNY JO

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All heads have dry stall showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging, dining, and seating with a 360-degree view.
Forward cockpit and solid sun deck and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
In tru Bali catamaran style, the salon back wall lifts and side windows slide forward to open up the entire space for an alfresco dining experience and panoramic views.

Crew have separate queen cabin and head.

BERTH SIZES:
All queen berths are 5’w X 6’6″L

Sample Menu

BREAKFAST
Daily fresh fruit platter, fresh breads, jam and yogurts served with one of the following
French toast with maple syrup, bacon
Pancakes with strawberries
Acai bowls
Eggs benedict with smoked salmon
Banana bread
Creamy scrambled eggs with roasted roma tomatoes and bacon roses
Portholes
Blueberry muffins
LUNCH
Mediterranean chicken, couvlaki, tzatziki, hummus, pita
Barbeque grilled shrimp over Caribbean style salad
Quiche Lorraine
Catch of the day
Authentic chicken Pad Thai
Poke bowls – salmon/tuna/chicken
Sticky barbecue ribs
Fresh summer rolls with peanut sauce
DESSERTS
Tropical pavolova
Chocolate fondant
Lemon meringue pie
Tiramisu
Poached pear with homemade vanilla ice cream
Passion fruit panna cotta with raspberry coulis
Chocolate mousse
Apple pie cheesecake
SNACKS
Charcuterie board with assorted cheeses, cured meats and olives
Caprese bruchetta
Mexican blackbean hummus, cream fraiche and guacamole
Broccoli and cheese roasted red pepper dip
Goats cheese and walnut toasts
Indian vegetable samosas with mango chutney
Baked brie with garlic and honey
Assorted milkshakes – Oreo, Vanilla, Strawberry, Chocolate
STARTERS
Caribbean coconut curry butternut squash sou
Crispy conch
Beetroot blue cheese and caramelised onion tartlettes
Eggplant rollatini
Sushi platter
Baked goats cheese crispy crostini
Roased zucchini and eggplant bruchetta with feta and basil
Salmon tartare
MAIN COURSE
Grilled mahi mahi with pineapple mango chutney and coconut rice
Shrimp risotto
Duck breast with a plum sauce with roast potatoes
Honey roasted port tenderloin, creamy mashed potatoes, spiralized zucchini
Filet mignon with peppercorn sauce
Chorizo and mozzarella gnocci gratin
Juicy homeade beef burgers with crispy lime potatoe wedges
Baked salmon with creamy lemon sauce
VEGETARIAN MENU
BREAKFAST
Baked omelette and salsa
Oat and banana fritters
Acai bowls (VE)
Banana bread
Blueberry muffins
Pancakes with strawberries
Scrambled tofu and baked tomatoes (VE)
Mushroom Florentine (VE)
Fruit smoothie (VE)
LUNCH
Caribbean tofu salad (VE)
Coconut and 3 bean salad (VE)
Potato and avocado salad (VE)
Summer rolls with sweet chili sauce (VE)
Calico bean taco salad (VE)
Individual goats cheese and red onion quiche
Peanut ramen soup (VE)
Zucchini and pumpkin wraps (VE)
DESSERTS (VE)
Black forest crunch
Cheesecake
Tropical fruit salad with mango sorbet
Lemon tart
Chocolate mousse
Salted caramel tart
Sweet cocont bananas
Tropical meringue
SNACKS
Charcuterie board with assorted cheese and olives
Caprese bruchetta
Mexican blackbean hummus, cream fraiche and guacamole
Broccoli and cheese roasted red pepper dip
Goats cheese and walnut toasts
Indian vegetable samosas with mango chutney
Baked brie with garlic and honey
Assorted milkshakes – oreo, vanilla, strawberry, chocolate
STARTERS
Caramelized onion & brie tart
La creamy zucchini soup
Vegan caramelized onion and tofu tart
Mediterranean stuffed peppers (VE)
Coconut curry butternut soup (VE)
Carrot and ginger soup (VE)
Aubergine, pepper and yogurt stacks with cilantro pesto
Roasted red peppers with feta and oregano
MAIN COURSE
Veggie Burgers with crispy lime potato wedges (VE)
Rolled portebello & tofu with Mediterranean salad (VE)
Vegetable skewer and spicy peanut sauce with cilantro chickpeas (VE)
Vegetable tagliatelle (VE)
Aubergine & lentil salad with goat cheese
Savory sweet potato mash & grilled broccoli (VE)
Thai green curry with basmati rice (VE)
Wild mushroom risotto
 

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6
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.

***BAHAMIAN TAXES***
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT)

RELOCATION FEES:
Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Relocation fees are + 14% tax
Nassau – No relocation fee
Staniel Cay –
$700 one-way – $1,500 round-trip
Georgetown –
$700 one-way – $1,500 round-trip
Marsh Harbor –
$700 one-way – $1,500 round-trip

ARRIVAL/DEPARTURE TIMES: Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$17,850 3/$18,275 4/$18,700 5/$19,125 6/$19,550

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-6 guests @ $24,000 – charter must end by 12/26
NEW YEARS: 1-6 guests @ $26,000 – charter may not start prior to 12/27

Additional Rate Information

Summer Area: Bahamas

Winter Area: Bahamas

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2022 Inclusive $18,000 $18,500 $19,000 $19,500 $20,000
Winter 2022 to 2023 Inclusive $18,000 $18,500 $19,000 $19,500 $20,000
Summer 2023 Inclusive $18,000 $18,500 $19,000 $19,500 $20,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6
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.

***BAHAMIAN TAXES***
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT)

RELOCATION FEES:
Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Relocation fees are + 14% tax
Nassau – No relocation fee
Staniel Cay –
$700 one-way – $1,500 round-trip
Georgetown –
$700 one-way – $1,500 round-trip
Marsh Harbor –
$700 one-way – $1,500 round-trip

ARRIVAL/DEPARTURE TIMES: Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$17,850 3/$18,275 4/$18,700 5/$19,125 6/$19,550

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-6 guests @ $24,000 – charter must end by 12/26
NEW YEARS: 1-6 guests @ $26,000 – charter may not start prior to 12/27

Location Details

Summer Area: Bahamas

Winter Area: Bahamas

Jeremy

Born in Paris, Jeremy first discovered sailing in Australia when he was just 10 years old. He has always been passionate about the sea and decided to leave his job as professional military firefighter and paramedic when he was 22 to see the world. It was then he bought his first live aboard boat, a 34ft monohull and set sail. Jeremy spent 3 years living onboard and sailing Promethee. During this time he sailed her around the Mediterranean sea before taking on the Atlantic ocean to explore the hidden jewels of the Caribbean sea and The beautiful paradise Islands that make up The Bahamas.

Jeremy has banked over 35 000 nautical miles of experience to date and passed his Yachtmaster Ocean during a freezing cold winter in Britany. His career as a skipper began soon after, running charter on luxury catamarans in Guadeloupe. Jeremy also delivered many catamarans throughout the Caribbean Islands. In 2019 he bought a 47ft cruiser racer to sail the world and that’s when he met Kate in the South of France. After running a successful summer season together as skipper and chef on Jeremy’s sailing yacht they decided to begin cruising the Atlantic together in pursuit of their next adventure.

Jeremy feels really at home on the sea and has therefore developed a love for all water sports indeed he is an experienced diver and kite surfer. He also loves Spearfishing and enjoying a fresh catch in new exotic locations.

Kate

Kate hails from the west of Ireland. She grew up close to the Atlantic Ocean and loved spending her free time exploring the enchanting Irish countryside and wild beaches. When Kate started working, she realised her love for hospitality and especially loved guest relations. This led her choice to study International Business and Hotel Management. It was during her studies she got the opportunity to work in some beautiful five-star hotels in Europe. Her love for cooking came from her childhood but she finally got the opportunity to polish her culinary skills when she did a six-month kitchen placement during her studies.

Kate began sailing when she moved to the South of France one year ago to begin her career as yacht chef. That was where she began sailing with Jeremy and instantly became hooked, she hasn’t left Jeremy’s boat since. Kate had to learn to become a competent sailor within a couple of weeks as there was an intensive summer of charter in the med planned, there was no time to ease into it.

Kate’s hobbies include boardgames, volleyball, hiking, snorkelling, and kayaking.

Title Name Nation Born Languages
Captain Jeremy Vergez French 1994 English, French
Crew Kate Hoban Irish

Captain

Chef

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 45
Pax 6
Cabins 3
Year Built 2021
Cruise Speed 8 Knots
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Age 7 years and up

Leisure

Dinghy 11 Ft
Dinghy Hp 25 HP
Adult W Skis No
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 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 45.00 Ft
Beam 24.3
Draft 4.43
Queen 4
Wheel Chair Access No
Pref Pickup Nassau, Bahamas
Turn Around 48 FIRM
Builder Bali Catamarans
Vcr Dvd No
Salon Stereo Yes
Num Dvd No
Num Cds iPod bluet
Board Games No
Num Books No
Cam Corder No
Num Dine In 6
Sun Awning No
Hammock No
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q No
Gay Charters Yes
Nude Charters Inq
Num Hatch Lots
Inverter Yes
Voltages 120V
Water Capacity 211 G
Dinghy Pax 5
Sea Bob No
Sea Scooter No
Fish Permit Comes with 4% tax
Boarding Ladder S/S ladder of scoop steps
Fish Gear Type Offshore
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reef safe/eco-friendly sunscreens, toiletries and cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Sail Instruct No
Other Toys 10 ft. floating dock
Subwing
Floats / Noodles

3 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All heads have dry stall showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging, dining, and seating with a 360-degree view.
Forward cockpit and solid sun deck and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
In tru Bali catamaran style, the salon back wall lifts and side windows slide forward to open up the entire space for an alfresco dining experience and panoramic views.

Crew have separate queen cabin and head.

BERTH SIZES:
All queen berths are 5’w X 6’6″L

BREAKFAST
Daily fresh fruit platter, fresh breads, jam and yogurts served with one of the following
French toast with maple syrup, bacon
Pancakes with strawberries
Acai bowls
Eggs benedict with smoked salmon
Banana bread
Creamy scrambled eggs with roasted roma tomatoes and bacon roses
Portholes
Blueberry muffins
LUNCH
Mediterranean chicken, couvlaki, tzatziki, hummus, pita
Barbeque grilled shrimp over Caribbean style salad
Quiche Lorraine
Catch of the day
Authentic chicken Pad Thai
Poke bowls – salmon/tuna/chicken
Sticky barbecue ribs
Fresh summer rolls with peanut sauce
DESSERTS
Tropical pavolova
Chocolate fondant
Lemon meringue pie
Tiramisu
Poached pear with homemade vanilla ice cream
Passion fruit panna cotta with raspberry coulis
Chocolate mousse
Apple pie cheesecake
SNACKS
Charcuterie board with assorted cheeses, cured meats and olives
Caprese bruchetta
Mexican blackbean hummus, cream fraiche and guacamole
Broccoli and cheese roasted red pepper dip
Goats cheese and walnut toasts
Indian vegetable samosas with mango chutney
Baked brie with garlic and honey
Assorted milkshakes – Oreo, Vanilla, Strawberry, Chocolate
STARTERS
Caribbean coconut curry butternut squash sou
Crispy conch
Beetroot blue cheese and caramelised onion tartlettes
Eggplant rollatini
Sushi platter
Baked goats cheese crispy crostini
Roased zucchini and eggplant bruchetta with feta and basil
Salmon tartare
MAIN COURSE
Grilled mahi mahi with pineapple mango chutney and coconut rice
Shrimp risotto
Duck breast with a plum sauce with roast potatoes
Honey roasted port tenderloin, creamy mashed potatoes, spiralized zucchini
Filet mignon with peppercorn sauce
Chorizo and mozzarella gnocci gratin
Juicy homeade beef burgers with crispy lime potatoe wedges
Baked salmon with creamy lemon sauce
VEGETARIAN MENU
BREAKFAST
Baked omelette and salsa
Oat and banana fritters
Acai bowls (VE)
Banana bread
Blueberry muffins
Pancakes with strawberries
Scrambled tofu and baked tomatoes (VE)
Mushroom Florentine (VE)
Fruit smoothie (VE)
LUNCH
Caribbean tofu salad (VE)
Coconut and 3 bean salad (VE)
Potato and avocado salad (VE)
Summer rolls with sweet chili sauce (VE)
Calico bean taco salad (VE)
Individual goats cheese and red onion quiche
Peanut ramen soup (VE)
Zucchini and pumpkin wraps (VE)
DESSERTS (VE)
Black forest crunch
Cheesecake
Tropical fruit salad with mango sorbet
Lemon tart
Chocolate mousse
Salted caramel tart
Sweet cocont bananas
Tropical meringue
SNACKS
Charcuterie board with assorted cheese and olives
Caprese bruchetta
Mexican blackbean hummus, cream fraiche and guacamole
Broccoli and cheese roasted red pepper dip
Goats cheese and walnut toasts
Indian vegetable samosas with mango chutney
Baked brie with garlic and honey
Assorted milkshakes – oreo, vanilla, strawberry, chocolate
STARTERS
Caramelized onion & brie tart
La creamy zucchini soup
Vegan caramelized onion and tofu tart
Mediterranean stuffed peppers (VE)
Coconut curry butternut soup (VE)
Carrot and ginger soup (VE)
Aubergine, pepper and yogurt stacks with cilantro pesto
Roasted red peppers with feta and oregano
MAIN COURSE
Veggie Burgers with crispy lime potato wedges (VE)
Rolled portebello & tofu with Mediterranean salad (VE)
Vegetable skewer and spicy peanut sauce with cilantro chickpeas (VE)
Vegetable tagliatelle (VE)
Aubergine & lentil salad with goat cheese
Savory sweet potato mash & grilled broccoli (VE)
Thai green curry with basmati rice (VE)
Wild mushroom risotto
 

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.