Ed Hamilton & Co.

PHYSALIA

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2007

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 queen cabins

Sample Menu

BREAKFAST

House cured salmon, soft boiled eggs, avocado, mustard aioli, sourdough

Gruyere and mushroom quiche

Truffle scrambled eggs, sourdough, microgreens

Lemon ricotta pancakes, maple syrup

Sourdough avocado toast, poached eggs

Brioche French toast, rum maple syrup

Yogurt, seasonal fruit, granola, honey

LUNCH

Jicama tacos, panko shrimp, mango salsa, spicy mayo

Thai butternut squash coconut curry soup, local seared tuna

Bruschetta, semi-sundried tomatoes, burrata, basil, balsamic

Local wahoo poke bowl

Mahi ceviche, breadfruit tostones, avocado

Langoustine sopes, white bean refrito, salsa verde

Lamb burger, goat cheese, fig caramelized onion, harissa, fresh baked potato bun

APPETIZERS

Homemade baba ghanoush and hummus, toasted pita

Puerto Rican cheese balls, guava dipping sauce

Fish of the day carpaccio

Homemade samosas, coriander chutney

Salmon rillette, toasted baguette

Vietnamese green papaya salad

Mushroom soup, crispy pancetta, garlic bread

DINNER

Rack of lamb, roasted carrots, harissa, tahini dressing, couscous

Puerto Rican oxtail fricassee, rice, avocado, plantains

Burmese chicken coconut curry, jasmine rice, roti

Sushi night!

Cedar plank fish of the day, celery root puree, parsley aioli, asparagus

Vietnamese caramelized grouper filet, coconut rice, roasted eggplant

Homemade pumpkin tortelini, sage brown butter, toasted hazelnut

DESSERTS

Red wine poached pears

Basque burnt cheesecake

Cannoli

Gooey chocolate chip cookies

Warm espresso chocolate cake, vanilla ice cream

Lemon cream blueberry tartlets

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.

CHRISTMAS $25,000 (Up to 6 guests and must end by 12/26)
NEW YEARS RATES: $27,500 (Up to 6 guests)

HALF-BOARD RATES (7/4/3 BREAKFAST/LUNCH/DINNER): $150 discount per person
***4 lunches and 3 dinners ashore at client expense***

LOCAL FARE OPTION (7/5/6): $75 discount per person
***2 lunches and 1 dinner ashore at clients expense***

 

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (US/BVI), 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
Summer 2024 Inclusive $18,000 $19,000 $20,000 $21,000 $22,000
Winter 2024 to 2025 Inclusive $19,000 $20,000 $21,000 $22,000 $23,000
Summer 2025 Inclusive $19,000 $20,000 $21,000 $22,000 $23,000

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.

CHRISTMAS $25,000 (Up to 6 guests and must end by 12/26)
NEW YEARS RATES: $27,500 (Up to 6 guests)

HALF-BOARD RATES (7/4/3 BREAKFAST/LUNCH/DINNER): $150 discount per person
***4 lunches and 3 dinners ashore at client expense***

LOCAL FARE OPTION (7/5/6): $75 discount per person
***2 lunches and 1 dinner ashore at clients expense***

 

Location Details

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

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

MEET YOUR CREW – Captain Chris Stubbs and Captain/Chef Kaya Carrion

Chris has been sailing since he was a small child growing up surrounded by the barrier islands and marshes of the Carolinas. His first jobs were teaching sailing and then crewing larger monohulls which led to several months aboard a 120’ schooner in New Zealand at 18. At the College of Charleston, he doubled in Anthropology and Geology with a minor in Archeology while first working as a Divemaster and Aquarium Diver, and then later joining the scientific and marine crews aboard oceanographic research vessels. Chris continued working aboard research and survey vessels through grad school while completing his Masters in Geology at UCSB. In this time, he made the first maps of tens of thousands of seafloor methane seeps in offshore California, the Gulf of Mexico, and Siberia. He also began taking friends on epic bareboat sailing adventures in the Channel Islands while advancing his scuba background and exploring his new obsession of kitesurfing.

Following grad school, he continued working in the marine geophysical survey and oceanography industries beginning in Antarctica. In 2013, he established his own freelance consulting business, and to date has worked in all the world’s oceans and continents while maintaining an excellent offshore safety record. A passionate maritime tour guide, Chris holds a 100-ton USCG Master Captain license and loves introducing his charter guests to the wonders of the Virgin Islands. A life-long extrovert, Chris loves meeting people from all walks of life and sharing stories. He spends his free time traveling, kitesurfing/foiling, trying to break out of the beginner ranks of free diving and wing foiling, and playing in the ocean with his fiance Kaya.

Kaya was born and raised in Puerto Rico. She spent her life fishing, crewing, and living aboard boats traversing the British, US, and Spanish Virgin Islands, particularly Culebra Island where her family vacation home was located. Her childhood experiences on the water inspired her to pursue a career in marine science and she has since completed her Bachelor’s and her Master’s degree in Marine Biology. When Kaya began her undergraduate studies she was introduced into the world of scientific diving at Florida International University where she worked in a seagrass ecology lab and gained experience with research diving throughout the Florida Keys National Marine Sanctuary, including Dry Tortugas National Park. Kaya graduated summa cum laude, with undergraduate research experience, and membership into Phi Beta Kappa honor society. Her marine biology career continued soon after in the Virgin Islands, where she worked as a research assistant and expanded her diving experience, becoming a certified technical diver with TDI advanced nitrox and decompression diving.

More recently, Kaya’s marine science career focuses on tropical coral and fish ecology. Her diving experiences have been incredibly unique with hundreds of scientific dives completing surveys for coral health, coral reef fishes, lobster, and more. Kaya is also a highly experienced boat operator and holds a USCG 100-ton Master license. Apart from her ocean experiences, Kaya is fully bilingual and grew up in a family of passionate foodies including several professional chefs. Her food passion started with Puerto Rican cuisine, but grew after traveling the world where she learned and became passionate about authentic foods from Vietnam, Thailand, Mexico, Italy, Japan, Greece, and many other countries, cooking and learning from locals at homestays throughout her multiple backpacking journeys. Kaya can provide signature dishes from many regions of the world and cater to a broad array of pallets.

Kaya and Chris met on a marine science job in Culebra, PR in 2015 and were soon spending every free moment together. After the job, Chris followed Kaya first around Puerto Rico, and then began visiting her between jobs. Conspiring with her sisters, Chris surprised Kaya during a visit to see family in Ireland when she finally agreed to be his girlfriend. They have since crossed the US via campervan, traveled through dozens of countries, and lived in CA, FL, PR, and the USVI together. They have made a point of taking regional cooking classes as they have traveled the world, and take pride in being adventurous eaters. They are both passionate marine scientists with teaching experience at the university level, and love introducing their guests to the wonders of the ocean world. Their combined skills and experience offer travelers a broad array of options for indulging in all aspects of life at sea. Avid photographers, they can offer guests add-on packages of drone and underwater photos from their trips. While both at home in the USVI, they specialize in the BVI and Spanish VI where Kaya grew up cruising and they both know intimately. Chris and Kaya got engaged on a trip to Australia in 2022 and will be celebrating their wedding in June 2024.

Be sure to follow Physalia on instagram! @sv_physalia

Title Name Nation Born Languages
Captain Chris Stubbs US 0 English and Spanish.
Crew Kaya Carrion US

Captain and Chef

Chris and Kaya

Captain and Chef

Chris and Kaya

Accomodation

Electric Heads 3

Amenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 51 ft
Pax 6
Cabins 3
Refit 2016 and 2022
Year Built 2007
Cruise Speed 6-8 knots
Guest Smoke Transom steps
Guest Pet Yes
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 13ft
Dinghy Hp 40hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board Yes
1 Man Kayak Yes
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Yacht offers onboard SCUBA diving.$60 per 1-tank dive for certified divers.

$200 for initial PADI Discover SCUBA Diving ("DSD") which provides an introduction to SCUBA diving with qualified Divemaster or Instructor accompanying the uncertified diver, and $120 for additional DSD dives.

Referral certification dives are available for $135 per dive, 4 dives are generally required. These fees include rental equipment aboard the vessel which currently includes 5 regulators, 1 XS, 2 Sm, 0.79 gallons and 1 XL BCD.

Any additional equipment required may be rented at dive shop rates and will be reimbursed at cost. Referral certifications are available for $100 per dive required (typically 4).

Other Specs

Beam 28
Draft 4.7
Queen 3
Pref Pickup Yacht Haven Grande, STT
Turn Around 48
Builder Lagoon
Salon Stereo Yes
Board Games Yes
Num Books Yes
Num Dine In 8
Sun Awning Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter Yes 115V
Voltages 12 Volt and 115v onboard
Water Capacity 254 GAL
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding Yes
Kite Boarding Details If guests are interested in Kiteboarding or wing foiling, the crew will build this into the itinerary and make the necessary arrangements for equipment
Fish Permit USVI/BVI by req
Fish Gear Type Trolling
Num Fish Rods 6
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Other We use organic/locally grown produce when available. We provide filtered water to limit single use plastics.We provide re-usable water/beverage tumblers to limit plastic/disposable cup use.We use marine/reef friendly dish soap and cleaning products for the interior and exterior of the yacht.\We use re-usable grocery bags.We are affiliated with 'Sailors for the Sea' - Keeping our Waters Blue by Boating Green! Our crew are guided by this organization in reducing our footprint.We support 'Sailors for the Sea' initiatives.We provide information to our guests on the best practices for 'Traveling Green'Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.Maximize the use of sail power, to minimize engine emissions.
Scuba Onboard Onboard
Tp In Heads No
Ac Night Yes
Other Toys Captain is a certified sailing instructor and is happy to teach guests the basics of sailing

Surf boards by req
Wakeboard
Kneeboard
Floating mat
2 Stand-Up Paddle boards
1 Kayak
Selection of snorkeling gear for all guests
6 Fishing rods and tackle - Shimano
Double/Single scull row boat

3 queen cabins

BREAKFAST

House cured salmon, soft boiled eggs, avocado, mustard aioli, sourdough

Gruyere and mushroom quiche

Truffle scrambled eggs, sourdough, microgreens

Lemon ricotta pancakes, maple syrup

Sourdough avocado toast, poached eggs

Brioche French toast, rum maple syrup

Yogurt, seasonal fruit, granola, honey

LUNCH

Jicama tacos, panko shrimp, mango salsa, spicy mayo

Thai butternut squash coconut curry soup, local seared tuna

Bruschetta, semi-sundried tomatoes, burrata, basil, balsamic

Local wahoo poke bowl

Mahi ceviche, breadfruit tostones, avocado

Langoustine sopes, white bean refrito, salsa verde

Lamb burger, goat cheese, fig caramelized onion, harissa, fresh baked potato bun

APPETIZERS

Homemade baba ghanoush and hummus, toasted pita

Puerto Rican cheese balls, guava dipping sauce

Fish of the day carpaccio

Homemade samosas, coriander chutney

Salmon rillette, toasted baguette

Vietnamese green papaya salad

Mushroom soup, crispy pancetta, garlic bread

DINNER

Rack of lamb, roasted carrots, harissa, tahini dressing, couscous

Puerto Rican oxtail fricassee, rice, avocado, plantains

Burmese chicken coconut curry, jasmine rice, roti

Sushi night!

Cedar plank fish of the day, celery root puree, parsley aioli, asparagus

Vietnamese caramelized grouper filet, coconut rice, roasted eggplant

Homemade pumpkin tortelini, sage brown butter, toasted hazelnut

DESSERTS

Red wine poached pears

Basque burnt cheesecake

Cannoli

Gooey chocolate chip cookies

Warm espresso chocolate cake, vanilla ice cream

Lemon cream blueberry tartlets

Tiramisu

 

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