Ed Hamilton & Co.

PERPETUAL BLUE

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Sample Menu

DAY BREAK

Day 1: Croissants and Waffles, Fresh Fruit, Yogurt, Smoked Salmon, Crème Cheese

Day 2: Acai Bowls, Fresh Fruit, Toast

Day 3: Croissants and Pancakes, Fresh Fruit, Scrambled Eggs, Chicken Sausage, Hot Breakfast to Order

Daily Specials

Day 1: French Toast w/ Apple Pecan Maple Glaze, Crispy Bacon

Day 2: Southern Shrimp & Grits

Day 3: Smoked Salmon Goat Cheese Spinach Omelet

Day 4: Coconut Creme Bagel Bites, Million Dollar Bacon, Amaranth

MIDDAY

Day 1: Beef Kabababs, Mediterranean Encrusted Mahi, Caribbean Cous Cous Salad, Spinach Salad, Pineapple & Mango Salsa

Day 2: Asian Crab Cakes, Asian Chicken Skewers, Poke Bowl, Beet Salad, Cucumber Salad

Day 3: Crispy Coconut Shrimp, Pan Fried Snapper, Dill Lemon Potatoe Salad, Cabbage Crunch Almond Cranberry Salad

Day 4: Pan Seared Scallops w/ Citrus Olive Glaze, Crispy Salmon Bites w/ Spicy Mayo, Kale Salad, Balsamic Pasta Salad w/ Cherry Tomatoes Red Onions

SOUPS

Caribbean Pumpkin Bisque Soup, Tropical Tomato Basil Soup, Heart Of Palm Ceviche, Shrimp Cocktail, Watermelon Mint Skewers, Asparagus Bacon Tempura, Caprese Salad.

MAIN

Day 1: Creole Lobster Pasta, Wedge Cesar Salad, Corn, Garlic Bread

Day 2: Ribeye Steak, Creamy Pesto Potatoes, Grilled Asparagus

Day 3: Pan Seared Tuna, Stir-fry Veg, Rice Noodles

Day 4: Costa Rican Grilled Shrimp Risotto, Brocolini, Charred Romain Salad

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

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.

GENERAL NOTES: 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.

HALF-BOARD OPTION:
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

LOCAL FARE MEAL PLAN OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

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: $33,000
NEW YEARS : $35,000

Additional Rate Information

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

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

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
Summer 2024 Inclusive $25,000 $25,000 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2024 to 2025 Inclusive $27,000 $27,000 $27,000 $27,500 $28,000 $28,500 $29,000 $29,000 $29,000

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.

GENERAL NOTES: 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.

HALF-BOARD OPTION:
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

LOCAL FARE MEAL PLAN OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

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: $33,000
NEW YEARS : $35,000

Location Details

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

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

Capt. Marlon Williams

Captain Marlon, a belonger of the Caribbean BVI, has sailed the seas since being a young man back in Jamaica, where he is from. With over 30yrs experience, Captain Marlon has acquired a vast knowledge of boats, yachts, and the marine industry as a whole. With his many years on the water, Captain Marlon has navigated guest to destinations all over the world, from Antigua, Grenada, Bahamas and St. Marteen to name a few.

He shares his amazing sense of humor, and stories from his travels with guest that keep them enjoying their time on the water. Due to his professionalism and knowledge in the marine industry, guest always feel very comfortable with Captain Marlon at the helm. As he continues to progress in the industry, his plans are to establish a service based company geared towards supporting yacht owners and new Capatins entering the industry.

Captain Marlon looks forward to each and every guest having a unique experience on there vacation, and is ready to embark on your next Adventure with you.

Chef Chargois

Chef Chargois is a true native of Houston, Texas, who consistently brings the essence of Southern hospitality to her table when hosting guests. Her culinary journey has been quite the adventure, leading her to the lively Caribbean for the last three years, yet her heart remains steadfastly connected to the Lone Star State. When she’s not busy creating mouthwatering dishes, Chef Chargois indulges in her other passions, which include singing, dancing, and writing. In the kitchen, she skillfully blends her extensive culinary expertise with her experiences from around the world, crafting a menu that is as varied as her own life story.

She excels in Caribbean, Plant-Based, and Mediterranean cuisines, each dish infused with a touch of Southern charm, adding a comforting element to every morsel. Her experience as a Wellness Specialist also shines through in her cooking, with a keen awareness of her guests’ dietary needs and preferences, ensuring that every dish is not just tasty but also wholesome and nourishing. Dining with Chef Chargois is more than just eating; it’s a sensory exploration that delights the palate and soothes the soul. Her meals exude a sense of wholesomeness, and each bite transports diners to the diverse places that have shaped her culinary style.

But Chef Chargois’s talents extend beyond the kitchen; she is also a certified yoga instructor, adding another layer to her role as a chef and providing guests with unique experiences during their charter. Looking ahead, Chef Chargois has ambitious plans. She aspires to become a culinary broker, connecting people worldwide with extraordinary dining experiences. Fueled by her insatiable love for life and a spirit of adventure, she eagerly awaits the chance to welcome you on your next memorable journey. Prepare to embark on a culinary odyssey with Chef Chargois, where each meal is a masterpiece of flavors and every bite celebrates the joy of living.

Title Name Nation Born Languages
Captain Marlon Williams 0
Crew Chef Chargois

Captain

Marlon Williams

Chef/First Mate

Chef Chargois

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator 17Kw
Water Maker 66 gallons/Hr
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 59 ft
Pax 10
Cabins 5
Refit 2022
Year Built 2013
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13' Caribe Dry
Dinghy Hp 25HP
Adult W Skis No
Knee Board No
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 59.00 Ft
Beam 28
Draft 4.5
Queen 5
Pref Pickup Tortola, BVI
Other Pickup Tortola, BVI
Turn Around 48 Hours
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets No
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Inverter Yes
Dinghy Pax 10
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform Yes
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other PH Balance Mineralized water made onboard, refillable insulated cups, eco & reef safe soaps, biodegradable cleaning products
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys REFIT DETAILS: New 13’ Dinghy with new 30 hp tohatsu outboard, New trampolines, New generator (Northern Lights 20kw), Teak Deck Coating, Exterior refrigerator replaced, Air Conditioner replaced, New bilge pumps, Solar panel replacement, Major repairs to the heads, Repaired water tanks, New stereo system, New House batteries, New Start batteries, Hull cleaning

Total of over $100,000 in upgrades!

Toys include: 4 stand up paddle boards, 1 round floating raft for 8-10 people, 1 Subwing, snorkel gear, beach games & a towable raft

DAY BREAK

Day 1: Croissants and Waffles, Fresh Fruit, Yogurt, Smoked Salmon, Crème Cheese

Day 2: Acai Bowls, Fresh Fruit, Toast

Day 3: Croissants and Pancakes, Fresh Fruit, Scrambled Eggs, Chicken Sausage, Hot Breakfast to Order

Daily Specials

Day 1: French Toast w/ Apple Pecan Maple Glaze, Crispy Bacon

Day 2: Southern Shrimp & Grits

Day 3: Smoked Salmon Goat Cheese Spinach Omelet

Day 4: Coconut Creme Bagel Bites, Million Dollar Bacon, Amaranth

MIDDAY

Day 1: Beef Kabababs, Mediterranean Encrusted Mahi, Caribbean Cous Cous Salad, Spinach Salad, Pineapple & Mango Salsa

Day 2: Asian Crab Cakes, Asian Chicken Skewers, Poke Bowl, Beet Salad, Cucumber Salad

Day 3: Crispy Coconut Shrimp, Pan Fried Snapper, Dill Lemon Potatoe Salad, Cabbage Crunch Almond Cranberry Salad

Day 4: Pan Seared Scallops w/ Citrus Olive Glaze, Crispy Salmon Bites w/ Spicy Mayo, Kale Salad, Balsamic Pasta Salad w/ Cherry Tomatoes Red Onions

SOUPS

Caribbean Pumpkin Bisque Soup, Tropical Tomato Basil Soup, Heart Of Palm Ceviche, Shrimp Cocktail, Watermelon Mint Skewers, Asparagus Bacon Tempura, Caprese Salad.

MAIN

Day 1: Creole Lobster Pasta, Wedge Cesar Salad, Corn, Garlic Bread

Day 2: Ribeye Steak, Creamy Pesto Potatoes, Grilled Asparagus

Day 3: Pan Seared Tuna, Stir-fry Veg, Rice Noodles

Day 4: Costa Rican Grilled Shrimp Risotto, Brocolini, Charred Romain Salad

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

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.