Ed Hamilton & Co.

PORT TO VINO

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Sample Menu

Port to Vino sample menu
All of Caitlin’s cuisine is prepared from the freshest, local ingredients available. Below is a selection of options, but every menu is highly customizable to adjust for dietary preferences. Emphasis on made from scratch.
Breakfast
Parfait with homemade granola, Greek yogurt, wild berry compote
Southwest egg cups with sausage, pepper, and cilantro
Caribbean French toast made with fresh challah bread
Lobster eggs Benedict on homemade English muffins
Freshly baked cinnamon rolls
Lunch
Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads
Beef or black bean burger sliders on homemade brioche buns with sweet potato fries
Chicken satay skewers with Vietnamese noodle salad and peanut sauce
Blackened fish tacos with mango salsa and avocado crema
Southwest quinoa salad with chili-lime shrimp
Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions
Dinner
Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle
Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette
Asian sticky ribs with sesame broccoli and wasabi parsnip puree
Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato
Mahi en Papillote with couscous and a fresh tomato salad
Dessert
Lemon cheesecake mousse with fresh blueberries
Croissant bread pudding
Key lime pie with candied lime rind
Mixed berry cobbler with Tahitian vanilla ice cream
Chocolate lava cake with raspberry coulis
Cocktails
Basil 8: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bitters
The Groupie: Vodka, muddled lemon and superfine sugar, ginger beer, bitters
Pina Agave: Silver tequila, muddled cucumber, lemon juice, agave syrup, pineapple juice, lemon lime soda
Dark n’ Stormy: Gosling’s Black Seal rum floater, ginger beer, bitters
And many, many more!

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Port To Vino is a BVI based vessel. Please use BVI ports only.

Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.

Christmas / New Years 2021/22: 1-8 guests $37,000
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: BVI Based Yacht

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $20,000 $22,000 $24,000 $25,000 $27,000 $28,500 $30,000
Summer 2022 Inclusive $22,000 $24,000 $26,000 $27,000 $29,000 $30,500 $32,000
Winter 2022 to 2023 Inclusive $22,000 $24,000 $26,000 $27,000 $29,000 $30,500 $32,000

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Port To Vino is a BVI based vessel. Please use BVI ports only.

Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.

Christmas / New Years 2021/22: 1-8 guests $37,000
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: BVI Based Yacht

We want to provide an exemplary charter experience whilst maintaining your vessel to a high standard. Safety always comes first, but that doesn’t mean our guests can’t have fun too! Are you interested in exploring the underwater world as well? We can guide you through the reefs while either diving or snorkeling just as comfortably as we navigate the islands above the water. We pride ourselves on making every charter a unique experience by catering to each guest’s preferences and requests.
Neither of us ever imagined we’d be living and working on a boat, but can no longer imagine life anywhere else! Combined, we have over 30 years of diving experience, over half of which is in a professional capacity. We met working for a dive charter company in coastal North Carolina. Caitlin had completed a degree in Marine Science from Rutgers University and was aiming to increase her professional dive experience while Jeff was a newly minted captain after many years working abroad in Asia and Central America as a dive instructor. In the past seven years, we’ve worked in the US, Fiji, and the BVI, transitioning from resort and dive shop management to running charter boats and haven’t looked back since!

Crew are fully vaccinated for Covid 19.

Title Name Nation Born Languages
Captain Jeff Nichols American 1982 English
Crew Caitlin Nichols American

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 17 Kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 58
Pax 8
Cabins 4
Year Built 2016
Guest Smoke Transom Only
Guest Pet No
Children Allowed Yes
Min Child Age Swimmers Preferred

Leisure

Dinghy 14 ft
Dinghy Hp 50 HP
Adult W Skis Yes
Jet Skis No
Wave Run No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 15
Tube Yes
Scurfer No
Wake Board Yes
2 Man Kayak 1
Float Mats Yes
Fishing Gear Yes

Other Specs

Beam 29.5 Ft
Draft 4.5 Ft
King 1
Queen 3
Pref Pickup Nanny Cay
Turn Around 48 hours
Builder Fountaine-Pajot
Vcr Dvd Yes
Salon Stereo Yes
Num Dine In 10
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters No
Inverter Yes
Voltages 110v & 220v
Water Capacity 278 gals
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Fish Permit BVI# 746985
Swim Platform 2
Boarding Ladder Stern
Fish Gear Type Trolling & Casting
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Ac Night Yes
Deep Sea Fish No
Other Toys 2 Stand-Up inflatable Paddleboards
Noodles
Kayak has Sea Thru bottom
Port to Vino sample menu
All of Caitlin’s cuisine is prepared from the freshest, local ingredients available. Below is a selection of options, but every menu is highly customizable to adjust for dietary preferences. Emphasis on made from scratch.
Breakfast
Parfait with homemade granola, Greek yogurt, wild berry compote
Southwest egg cups with sausage, pepper, and cilantro
Caribbean French toast made with fresh challah bread
Lobster eggs Benedict on homemade English muffins
Freshly baked cinnamon rolls
Lunch
Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads
Beef or black bean burger sliders on homemade brioche buns with sweet potato fries
Chicken satay skewers with Vietnamese noodle salad and peanut sauce
Blackened fish tacos with mango salsa and avocado crema
Southwest quinoa salad with chili-lime shrimp
Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions
Dinner
Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle
Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette
Asian sticky ribs with sesame broccoli and wasabi parsnip puree
Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato
Mahi en Papillote with couscous and a fresh tomato salad
Dessert
Lemon cheesecake mousse with fresh blueberries
Croissant bread pudding
Key lime pie with candied lime rind
Mixed berry cobbler with Tahitian vanilla ice cream
Chocolate lava cake with raspberry coulis
Cocktails
Basil 8: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bitters
The Groupie: Vodka, muddled lemon and superfine sugar, ginger beer, bitters
Pina Agave: Silver tequila, muddled cucumber, lemon juice, agave syrup, pineapple juice, lemon lime soda
Dark n’ Stormy: Gosling’s Black Seal rum floater, ginger beer, bitters
And many, many more!

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.