Ed Hamilton & Co.

PHILOTIMO

  • Guests 6
  • Cabins 3
  • Model Powered Catamaran
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

Philotimo can accommodate up to 6 guests in 3 cabins; 1 master queen suite and 2 queen cabins, all cabins offer ensuite facilities.

Sample Menu

A sampler from Georgiana’s Galley

Breakfast 
Scrambled eggs, sausages
Fluffy omelets with ham, cheese and veggies
Pancakes,crepes with crispy bacon
Eggs Benedict
Fried eggs with ham
Caribbean French toast
Smoke salmon, cream cheese, capers
Breakfast is served with selection of teas, coffee, jams ,fruit, yogurt, smoothies, toast
Lunch
Classic chicken Cesar salad with anchovies, Parmesan
Amigos fish tacos, guacamole, pico de gallo, sour cream
Pulled pork wraps ,Romanian potatoes salad, green salad
Beef Pithivier with fennel, courgetts and apple salad
Steak salad
Feta and sunblush tomatoes quiche and fresh garden salad
Seared tuna with linguine,pesto and green olives
Appetizers 
Charcuteries, dry fruits
Nachos
Caribbean chicken wings
Spring rolls
Salami and gherkins
Mini pizzas
Sliders
Chips, dips and crudités
Starters
Roasted butternut squash and ginger soup served with boat made dinner rolls
Caprese salad and arugula with balsamic glaze and Parmesan
Tuna tartare
Feta and melons salad with citrus dressing
Grilled zucchini cannolis with goat cheese and sundry tomato ,Italian pesto
Shrimp cocktail served on a bed of greens leaves
Roasted peppers and tomatoes soup
Main course 
Sea bass with fennel , capers and lemon juice served with glazed potatoes and herbs oil
Pork lion cauliflower purée,caramelised pan fried scallops with curry foam and curry oil
Marrocan spiced chicken,fig and pistachio boudin with butternut squash green beans and chicken jus
Red curry shrimp,bamboo,potatoes and udon noodles
Pasta arrabbiata with arugula and garlic bread
Spiced cod fish in a bisque with courgette asparagus,mussels and saffron oil
Fillet mignon cooked to ordere,shallot tart tatin truffle  mashed potatoes Madeira jus
Deserts
Boat make brownies and ice cream and fresh fruit
Cheese cake , raspberry coulis
Caramelised pineapple,lime syrup coconut rice pudding
Panna cotta tropical fruit salad
Chocolate teardrops,chocolate mousse strawberry shards
Key lime pie,lime zest and whipped cream
Italian delicious tiramisu

 

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.

● MINIMUM NIGHTS: 5

● 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.

● CHILDREN DISCOUNT:
$100 discount per child.

● HOLIDAY RATES:
CHRISTMAS: Up to 6 guests for $42,000 – Must end no later than Dec 26th.
NEW YEARS: Up to 6 guests for $43,700 – Must begin no sooner than Dec 27th.

● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.

● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses

 

Additional Rate Information

Summer Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

 

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2023 to 2024 Inclusive $37,000 $37,000 $37,000 $37,500 $38,000
Summer 2024 Inclusive $37,000 $37,000 $37,000 $37,500 $38,000

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.

● MINIMUM NIGHTS: 5

● 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.

● CHILDREN DISCOUNT:
$100 discount per child.

● HOLIDAY RATES:
CHRISTMAS: Up to 6 guests for $42,000 – Must end no later than Dec 26th.
NEW YEARS: Up to 6 guests for $43,700 – Must begin no sooner than Dec 27th.

● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.

● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses

 

Location Details

Summer Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

 

Meet the crew!

Meet the crew for season 2022/23!

Captain Gavin

Having been around boats since the age of five, Gavin’s parents were in the process of refitting a boat for a circumnavigation. Due to a tragic accident which lead to the loss of his father, this dream had to be put on hold.

The boating world became his natural choice of career, where he went on to acquire the qualifications to become a certified sailing instructor. Gavin inherited the dream and his ultimate goal is to one day sail around the world. Free diving is his greatest passion with hobbies including surfing, fishing and most water sports under the sun. Gavin has been a charter captain in the British Virgin Islands for the past 8 years and knows the waters better than most. Gavin holds an RYA/MCA Yacht Master Ocean Qualification, a BVI Boatmaster and a SAMSA Yacht Master Commercial.

Some of his current sailing accomplishments are, across the North and South Atlantic, circumnavigated the Baltic Sea, eight seasons in the Caribbean, two seasons in the United Kingdom and France, up the East Coast of Africa, Durban to Kenya as well as stops in Madagascar and not to mention a surf/sail trip in Indonesia.

Gavin has recently returned to chartering in the BVI after living and sailing aboard his own vessel with his wife and two young girls around the Caribbean.

Gavin is looking forward to welcoming you onboard M/Y Philotimo and showing you the vacation of a lifetime!

CHEF GEORGIANA SABAU
With a decade of experience in the customer service industry, Georgiana has had the privilege of working in various roles that have honed her skills and over time mastered the art of catering to various palates. From serving as a Chef/Stewardess on luxurious private yachts to showcasing her culinary expertise in fine-dining establishments and B&B accommodations, Georgiana’s journey has been diverse. As the previous owner and chef at Vila Roberto in Brasov, Romania, a bustling guest house and restaurant, she catered to a wide range of international clientele, providing them with delectable breakfast, lunch, and dinner options.

Throughout her career, she has held positions as a chef, restaurant supervisor, and fine dining waitress across different countries. These roles have demanded exceptional interpersonal skills and a knack for social interaction, qualities that come naturally to the talented chef. Georgiana is always eager to satisfy any palate, and her passion for cooking allows her to explore an array of flavors, be it Asian, Mediterranean, North American, or Caribbean. Georgiana’s primary focus is on creating healthy dishes using the freshest ingredients available, while also accommodating dietary requirements.

Title Name Nation Born Languages
Captain Gavin Van Der Berg S. African 0 English
Crew Georgiana Sabau Romania

Captain

Gavin

Captain

Capt. Wahoo!

Accomodation

Electric Heads 3

Amenities

Ac Full
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 63 ft
Pax 6
Cabins 3
Year Built 2018

Leisure

Dinghy 16ft Infanta Rib
Dinghy Hp 60HP
Stand Up Paddle 4
Gear Snorkel Yes
Tube Yes
1 Man Kayak 2
Float Mats Yes
Fishing Gear No

Other Specs

size Feet 63.00 Ft
Beam 32 Ft
Draft 3.11 Ft
Jacuzzi No
Pref Pickup West End
Other Pickup Nanny Cay
Turn Around 48hrs preferred / 24hrs inquir
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Sea Bob No
Sea Scooter Yes
Under Water Cam Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Other Toys 12 ft. Double Kayak
11ft. SUP x2
14ft Paddle Skiff
Fishing Gear X 3
Submersible Scooter x 2
Snorkel Gear x 8
Bote Floating Mat
60 HP 16ft Honda Rib

Philotimo can accommodate up to 6 guests in 3 cabins; 1 master queen suite and 2 queen cabins, all cabins offer ensuite facilities.

A sampler from Georgiana’s Galley

Breakfast 
Scrambled eggs, sausages
Fluffy omelets with ham, cheese and veggies
Pancakes,crepes with crispy bacon
Eggs Benedict
Fried eggs with ham
Caribbean French toast
Smoke salmon, cream cheese, capers
Breakfast is served with selection of teas, coffee, jams ,fruit, yogurt, smoothies, toast
Lunch
Classic chicken Cesar salad with anchovies, Parmesan
Amigos fish tacos, guacamole, pico de gallo, sour cream
Pulled pork wraps ,Romanian potatoes salad, green salad
Beef Pithivier with fennel, courgetts and apple salad
Steak salad
Feta and sunblush tomatoes quiche and fresh garden salad
Seared tuna with linguine,pesto and green olives
Appetizers 
Charcuteries, dry fruits
Nachos
Caribbean chicken wings
Spring rolls
Salami and gherkins
Mini pizzas
Sliders
Chips, dips and crudités
Starters
Roasted butternut squash and ginger soup served with boat made dinner rolls
Caprese salad and arugula with balsamic glaze and Parmesan
Tuna tartare
Feta and melons salad with citrus dressing
Grilled zucchini cannolis with goat cheese and sundry tomato ,Italian pesto
Shrimp cocktail served on a bed of greens leaves
Roasted peppers and tomatoes soup
Main course 
Sea bass with fennel , capers and lemon juice served with glazed potatoes and herbs oil
Pork lion cauliflower purée,caramelised pan fried scallops with curry foam and curry oil
Marrocan spiced chicken,fig and pistachio boudin with butternut squash green beans and chicken jus
Red curry shrimp,bamboo,potatoes and udon noodles
Pasta arrabbiata with arugula and garlic bread
Spiced cod fish in a bisque with courgette asparagus,mussels and saffron oil
Fillet mignon cooked to ordere,shallot tart tatin truffle  mashed potatoes Madeira jus
Deserts
Boat make brownies and ice cream and fresh fruit
Cheese cake , raspberry coulis
Caramelised pineapple,lime syrup coconut rice pudding
Panna cotta tropical fruit salad
Chocolate teardrops,chocolate mousse strawberry shards
Key lime pie,lime zest and whipped cream
Italian delicious tiramisu

 

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.