Ed Hamilton & Co.

PURELYBLU

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take starboard forward cabin

Sample Menu

Chef Hannah’s Sample Menu

BREAKFAST

A fresh fruit platter, juice or fruit smoothie, coffee and tea are served with breakfast every day VEG

AMERICAN BREAKFAST  GFA VEG

Eggs your way, Bacon or sausage, and hash browns

CONTINENTAL BREAKFAST VEG

Serving of rum, raisin and coconut banana bread, blueberry scones with lemon glaze and an array of chocolate and fruit-filled croissants and/or muffins

CINNAMON PANCAKES GFA VEG

Served with a medley of warm berries and home made maple syrup topped with powdered sugar

JOHNNY CAKE FRENCH TOAST

Made from local fresh Johnny cake and served with warm home made maple syrup topped with powdered sugar

AVOCADO TOAST GFA VEG

Mashed avocado with lemon, salt, pepper, hemp seeds, and a dash of island seasoning

 LUNCH

This can be served family-style or individually plated

CARIBBEAN CHICKEN AND PINEAPPLE SALAD VEG GFA

Served in pineapple halves; with a hint of curry in the dressing and includes tropical fruits such as mangoes and pineapple chunks

GRILLED MEDITERRANEAN SHRIMP & VEGGIE KEBABS VEG GFA

Served with a crisp greek salad with balsamic dressing topped with feta cheese and comes with warm baked rosemary-infused bread

BLACKENED LOCAL CATCH  GFA

Served on a bed of arugula topped with a island mango salsa

FUSION LOBSTER OR SHRIMP ROLL GFA

With roasted corn chutney, sautéed plantains and cilantro chimichurri A take on a classic lobster roll with Caribbean, Asian and Latin overtones

CRAB CAKE AND ASIAN SLAW GFA

A light lunch that appeals to all the senses, the Caribbean flavored crab cakes surround a mound of an Asian-inspired slaw that is a combination of finely julienned red and green cabbage, snow peas, mango and spring onions tossed with Asian vinaigrette and sprinkled with fresh herbs

HORS D’OEUVRE

There is no better way to watch the stunning Caribbean sunsets, than with your own personal Happy Hour, featuring the special Captain’s Cocktail of the day or your favorite aperitif and an array of delicious appetizers.

ASSORTMENT OF COLD DIPS VEG GFA

Homemade mango salsa, guacamole, and hummus will be available with a side of bread, crustinis, and chips

CHARCUTERIE BOARD GFA

An assortment of meats, cheeses, and local crackers/bread

VOLCANO AHI POKE STACK GFA

Served on a rice cracker bed

CREAMY BAKED BRIE GFA

Served with mango chutney and toasted almonds surrounded by toasted crostini

CARIBBEAN CONCH FRITTERS

Served with a blend of cocktail and sweet chili pepper sauces

DINNER

The dining experience each night is further enhanced with a candle-lit table setting that is designed to create an atmosphere to compliment the evening’s menu

BAKED LOCAL FISH GFA VEG

Fresh caught fish on a bed of saffron basmati rice, sautéed plantains and sugar snap peas

SLICES OF LEMON AND PARMESAN PANKO- CRUSTED CHICKEN BREAST GFA

Served with gnocchi or fresh pasta and a medley of Mediterranean roasted vegetables, topped with shavings of Parmesan cheese

SURF ‘N’ TURF-TENDER FILLET MIGNON GFA

Grilled shrimp drizzled with sweet chili sauce served alongside a caramelized onion, truffle mash potatoes, and asparagus

MACADAMIA AND COCONUT CRUSTED FISH GFA

With coconut beurre blanc, served with Jasmine rice topped with julienne of zucchini and summer squash

GRILLED CARIBBEAN LOBSTER GFA

on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish

LINGUINI ZUCCHINI GFA VEG

with pistachio pesto jumbo prawns topped with a parmesan lace wafer

DESSERT

ICE CREAM A LA MODE

An assortment of ice cream served with a side of berries

CARAMEL CHOCOLATE MOUSSE

Topped with shards of toffee almond praline

CHOCOLATE LAVA DESSERT

Served with a dusting of sugar powder

CARROT CAKE

Fresh baked carrot cake with a cream cheese icing

FRESH FRUIT GFA VEG

Seasonal fesh fruit coated in cognac sauce

GFA: Gluten free available
VEG: Vegetarian /Vegan Available

Additional Rate Information

*6 Night Minimum*
Boat Requires 48hr Turns

Bahamian Tax Fee:
ALL RATES ARE PLUS 14% Tax (Not Commissionable)

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take starboard forward queen cabin.

HOLIDAYS:
2022
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

Please Inquire for 2023 Holiday Rates

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

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Additional Rate Information

Summer Area: Bahamas

Winter Area: Bahamas

Location Details: PurelyBlu is based in the Bahamas

Bahamian Tax Fee:
ALL RATES ARE PLUS 14% Tax

November- February
In the Winter months we stick around Bimini, West End, and The Abacos as the islands are more protected from the winter winds.

April-August
In the summer months we sail to the southern Bahamas and enjoy Eleuthera, Spanish Wells, Harbor Island, and all of the Exuma Chain.
Please note once the boat is in the Exumas it takes at least 3 days and good weather to return to Eleuthera.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2023 to 2024 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000

Additional Rate Information

*6 Night Minimum*
Boat Requires 48hr Turns

Bahamian Tax Fee:
ALL RATES ARE PLUS 14% Tax (Not Commissionable)

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take starboard forward queen cabin.

HOLIDAYS:
2022
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

Please Inquire for 2023 Holiday Rates

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

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Location Details

Summer Area: Bahamas

Winter Area: Bahamas

Location Details: PurelyBlu is based in the Bahamas

Bahamian Tax Fee:
ALL RATES ARE PLUS 14% Tax

November- February
In the Winter months we stick around Bimini, West End, and The Abacos as the islands are more protected from the winter winds.

April-August
In the summer months we sail to the southern Bahamas and enjoy Eleuthera, Spanish Wells, Harbor Island, and all of the Exuma Chain.
Please note once the boat is in the Exumas it takes at least 3 days and good weather to return to Eleuthera.

PurelyBlu Crewed Catamaran Charter Captain and Chef

Captain John Garza

QUALIFICATIONS
USCG 100 Ton Captain
Professional Photographer & Videographer
Freediver
PAFI Divemaster

Captain John, a long-time environmentalist, wishes to create a sense of compassion towards the ocean by infusing his passion for diving and marine exploration with images of the sea’s unique beauty. John’s photography has graced the covers of many well-respected magazines, advertisements, and eco-advocacy campaigns. As an avid Free Diver, Scuba Diver, and Professional Photographer, he strives to educate people about the environments of our oceans through creative outlets.

Through his next endeavor as the captain of Purely Blu, his goal is to change the way people view and interact with sharks and marine wildlife while inspiring others through his life aboard Purely Blu.

Chef Hannah Patten
QUALIFICATIONS
Chief Stew
Cuisine Specialist
Founder of Hülya Swim
Freediver
PADI Divemaster
Yoga Instructor
Photographer & Videographer

In addition to her day job as our Chief Stew Hannah is also the founder of Hülya Swim, an eco-friendly swimwear line. Four years ago, she quickly grew tired of the overwhelming amount of plastic in the oceans and waterways. This inspired her to create a bikini line that includes recycled plastics from the ocean. The Hülya collection is inspired by Hannah’s experiences with the ocean. It’s integral, therefore, to choose fabric that will not pollute the ocean.

From island to island, day to night, breakfast to lunch, lunch to dinner, and cocktails into the wee hours, not only will Hannah act as your guide, but she will also act as your personal chef who can expertly prepare local, sustainable seafood. Through all of her efforts aboard Purley Blu, an eco-tourism yacht whose mission is to “Dream, Discover, Sustain”, Hannah hopes to inspire and educate guests on how to not only live their own personal life sustainably but be good patrons to the planet and ocean.

Coral (The Golden Retriever/Comfort Companion

Coral is a product of theSoutheastern Guide Dog program – an organization committed to training guide dogs for people with visual impairments. However, after she was born with a visual defect of her own, Coral was deemed a non-working dog and was adopted out to Hannah, as a playmate and friend. She now proudly serves as our sailing yacht’s mascot.
Coral is a dream dog. She just has a thirst for knowledge and is continually learning new tricks. Her favorite activity is to go for rides on the boat and to go for swims in the ocean with John and Hannah. Coral loves swimming in the ocean water, and she even catches conch and lobster with her mouth.

Crew fully vaccinated

Title Name Nation Born Languages
Captain John Garza American 0 English
Crew Hannah Patten American
PurelyBlu Crewed Catamaran Charter Captain John Garza

Captain

John Garza
PurelyBlu Crewed Catamaran Charter Chef Hannah Patten

Chef/First Mate

Hannah Patten

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer No
Generator 20kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50 ft
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8 knots
Guest Smoke Tramsom Please
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 11ft
Dinghy Hp 20hp
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 1
2 Man Kayak No
Float Mats No
Games Beach Yes
Fishing Gear No
Dive Info 3 dives included per certified diver

Diving group number depends on certified divers experience.
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

John and Hannah are PADI Dive Masters

Other Specs

size Feet 50.00 Ft
Beam 27 Ft
Draft 5 Ft
Queen 3
Double Cabins 1
Other Pickup Inquire
Turn Around 48hr Required
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Streaming
Board Games Yes
Num Books Yes
Cam Corder Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter Yes
Water Capacity 250 gallons
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Swim Platform Yes
Boarding Ladder Yes
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
License Info Master
Compressor Onboard
Num Dive Tanks 10
Num B C S 6
Num Regs 6
Num Divers 6
Num Dives 6
Other Entertain Complementary USVI and BVI map to track your charter


Shampoo
Conditioner
Body Wash
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Tp In Heads Yes
Ac Night Yes
Other Toys 2 Underwater Scooters
10' Inflatable Dock
beach tent
picnic set up

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take starboard forward cabin

Chef Hannah’s Sample Menu

BREAKFAST

A fresh fruit platter, juice or fruit smoothie, coffee and tea are served with breakfast every day VEG

AMERICAN BREAKFAST  GFA VEG

Eggs your way, Bacon or sausage, and hash browns

CONTINENTAL BREAKFAST VEG

Serving of rum, raisin and coconut banana bread, blueberry scones with lemon glaze and an array of chocolate and fruit-filled croissants and/or muffins

CINNAMON PANCAKES GFA VEG

Served with a medley of warm berries and home made maple syrup topped with powdered sugar

JOHNNY CAKE FRENCH TOAST

Made from local fresh Johnny cake and served with warm home made maple syrup topped with powdered sugar

AVOCADO TOAST GFA VEG

Mashed avocado with lemon, salt, pepper, hemp seeds, and a dash of island seasoning

 LUNCH

This can be served family-style or individually plated

CARIBBEAN CHICKEN AND PINEAPPLE SALAD VEG GFA

Served in pineapple halves; with a hint of curry in the dressing and includes tropical fruits such as mangoes and pineapple chunks

GRILLED MEDITERRANEAN SHRIMP & VEGGIE KEBABS VEG GFA

Served with a crisp greek salad with balsamic dressing topped with feta cheese and comes with warm baked rosemary-infused bread

BLACKENED LOCAL CATCH  GFA

Served on a bed of arugula topped with a island mango salsa

FUSION LOBSTER OR SHRIMP ROLL GFA

With roasted corn chutney, sautéed plantains and cilantro chimichurri A take on a classic lobster roll with Caribbean, Asian and Latin overtones

CRAB CAKE AND ASIAN SLAW GFA

A light lunch that appeals to all the senses, the Caribbean flavored crab cakes surround a mound of an Asian-inspired slaw that is a combination of finely julienned red and green cabbage, snow peas, mango and spring onions tossed with Asian vinaigrette and sprinkled with fresh herbs

HORS D’OEUVRE

There is no better way to watch the stunning Caribbean sunsets, than with your own personal Happy Hour, featuring the special Captain’s Cocktail of the day or your favorite aperitif and an array of delicious appetizers.

ASSORTMENT OF COLD DIPS VEG GFA

Homemade mango salsa, guacamole, and hummus will be available with a side of bread, crustinis, and chips

CHARCUTERIE BOARD GFA

An assortment of meats, cheeses, and local crackers/bread

VOLCANO AHI POKE STACK GFA

Served on a rice cracker bed

CREAMY BAKED BRIE GFA

Served with mango chutney and toasted almonds surrounded by toasted crostini

CARIBBEAN CONCH FRITTERS

Served with a blend of cocktail and sweet chili pepper sauces

DINNER

The dining experience each night is further enhanced with a candle-lit table setting that is designed to create an atmosphere to compliment the evening’s menu

BAKED LOCAL FISH GFA VEG

Fresh caught fish on a bed of saffron basmati rice, sautéed plantains and sugar snap peas

SLICES OF LEMON AND PARMESAN PANKO- CRUSTED CHICKEN BREAST GFA

Served with gnocchi or fresh pasta and a medley of Mediterranean roasted vegetables, topped with shavings of Parmesan cheese

SURF ‘N’ TURF-TENDER FILLET MIGNON GFA

Grilled shrimp drizzled with sweet chili sauce served alongside a caramelized onion, truffle mash potatoes, and asparagus

MACADAMIA AND COCONUT CRUSTED FISH GFA

With coconut beurre blanc, served with Jasmine rice topped with julienne of zucchini and summer squash

GRILLED CARIBBEAN LOBSTER GFA

on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish

LINGUINI ZUCCHINI GFA VEG

with pistachio pesto jumbo prawns topped with a parmesan lace wafer

DESSERT

ICE CREAM A LA MODE

An assortment of ice cream served with a side of berries

CARAMEL CHOCOLATE MOUSSE

Topped with shards of toffee almond praline

CHOCOLATE LAVA DESSERT

Served with a dusting of sugar powder

CARROT CAKE

Fresh baked carrot cake with a cream cheese icing

FRESH FRUIT GFA VEG

Seasonal fesh fruit coated in cognac sauce

GFA: Gluten free available
VEG: Vegetarian /Vegan Available

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.