Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $22,500 | $22,500 | $25,000 | $27,500 | $27,500 | $32,500 | $32,500 |
| Summer 2026 | Inclusive | $22,500 | $22,500 | $25,000 | $27,500 | $27,500 | $32,500 | $32,500 |
| Winter 2026 to 2027 | Inclusive | $24,000 | $24,000 | $26,500 | $26,500 | $26,500 | $34,000 | $34,000 |
Additional Rate Information
Location Details
Summer Area: Bahamas
Winter Area: Bahamas
Captain Sammy was born and raised in the beautiful coastal town of Beautiful Beaufort, SC.
Growing up on a small family farm in the lowcountry, he was often on the water, whether it was deep sea fishing, shrimping, crabbing, water skiing, knee boarding or swimming, most activities included a boat and water!
He comes from a large family that was well known around town for their hospitality and love of food, and that legacy continues with him today.
Entertaining is in his blood, whether it’s game night, being a tour guide, or showing you how to sail, Sam’s upbeat personality is sure to shine through. Snorkeling and Spearfishing and Diving are at the top of his list of fun things to do, along with hiking and exploring new and exciting places. No matter the activity, he is sure to keep you entertained and laughing all along the way!
Along with having over 10,000 nautical miles sailing the Caribbean since 2019
and the last two seasons running over 40 charters in the US and British Virgin islands.
Sammy holds a Master 50 Ton (in process of upgrading to 100 Ton) Captains License, with sailing endorsements from the coast guard
and has completed all the safety training in STCW-I/II to ensure his guests can have a great time and know their captain will keep them safe at all times.
Marisol – Stewardess & Chef
Marisol brings vibrant energy, sharp attention to detail, and a true love of life at sea to every charter. With hands-on experience aboard private and tourism vessels, she moves effortlessly between the interior and the galley — delivering polished service one moment and beautifully plated, flavor-forward cuisine the next.
Her food is fresh, colorful, and thoughtfully crafted to elevate the charter experience without ever feeling fussy. From bright island breakfasts to elegant sunset dinners, she understands that meals set the rhythm of the day onboard.
In the water, she’s just as confident. Passionate about marine life and completely at home in the ocean, Marisol loves guiding guests through snorkeling adventures and hidden island moments that become the stories they tell long after the trip ends.
Calm under pressure, naturally organized, and genuinely warm, she creates an atmosphere that feels effortless — where every detail is handled, every guest feels seen, and every charter becomes something special.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Captain Sam Baker | USA | 0 | English |
| Crew | Marisol | Mexican |
Captain
Captain Sam Baker
Chef/Stew
Marisol Carrillo
Amenities
Electronics
General
Leisure
Other Specs
Foil x1
4 fishing rods
8 scuba tanks
8 sets of masks/snorkel/fins
Floating hang out bote docks
It can be outfitted with skis, wake boards, a tube and others
2 SUP
1 Dingy
2 DPV (Scooter)
1 Foil Board
Day 1: Welcome Aboard
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Breakfast: Fresh tropical fruit platter (mango, papaya, pineapple); Greek yogurt parfait layered with house-made granola and Bahamian honey; assortment of artisanal croissants and pain au chocolat.
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Lunch: Traditional Bahamian Conch Salad (fresh) with citrus juices, peppers, and onions; served with warm crusty johnnycake and chilled gazpacho shooters.
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Appetizers: Coconut-crusted shrimp skewers with mango salsa; prosciutto-wrapped asparagus drizzled with balsamic reduction.
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Dinner: Pan-seared grouper fillet with citrus beurre blanc, accompanied by wild rice pilaf and sautéed local greens.
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Dessert: Key lime pie with graham cracker crust and fresh whipped cream, garnished with lime zest.
Day 2
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Breakfast: Smoked salmon Eggs Benedict on English muffins with hollandaise sauce; fresh berry compote and artisanal bagels with cream cheese.
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Lunch: Gourmet shrimp po’boys in buttery brioche buns with remoulade sauce; served with a refreshing watermelon and feta salad with mint.
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Appetizers: Charcuterie board featuring aged cheeses, cured meats, olives, and fig jam; paired with fresh crudités and hummus.
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Dinner: Herb-crusted rack of lamb with mint chimichurri, served alongside roasted root vegetables and quinoa salad.
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Dessert: Coconut flan infused with rum essence, topped with caramelized pineapple.
Day 3
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Breakfast: Avocado toast on sourdough with poached eggs, cherry tomatoes, and microgreens; accompanied by a smoothie bowl of blended acai, banana, and guava.
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Lunch: Mediterranean quinoa salad with feta, olives, chickpeas, and lemon tahini dressing; accompanied by pita chips and tzatziki.
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Appetizers: Stuffed mushrooms with crab and cream cheese; bruschetta topped with tomato, basil, and mozzarella.
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Dinner: Sushi Night featuring an assortment of nigiri (tuna, salmon, snapper), sashimi platters, and specialty rolls; accompanied by wasabi, soy sauce, and pickled ginger.
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Dessert: Chocolate lava cake with a molten center, served with vanilla bean ice cream.
Day 4
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Breakfast: Belgian waffles with whipped mascarpone, maple syrup, and walnuts; side of crisp bacon or turkey sausage.
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Lunch: Blackened Mahi-Mahi tacos in soft flour tortillas with pineapple slaw, avocado crema, and pickled red onions.
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Appetizers: Warm baked brie en croûte topped with honey and toasted almonds; served with sliced pear and crackers.
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Dinner: Filet mignon with red wine reduction, truffle mashed potatoes, and grilled asparagus spears.
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Dessert: Passionfruit cheesecake with a graham base, garnished with edible flowers.
Day 5
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Breakfast: Shakshuka with poached eggs in spiced tomato sauce, served with warm naan bread and feta crumbles.
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Lunch: Jerk chicken wraps with pineapple slaw and plantain chips; drizzled with cilantro lime crema.
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Appetizers: Mini crab cakes with remoulade sauce; vegetable spring rolls with sweet chili dip.
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Dinner: Bahamian-style whole roasted snapper with herbs and lemon, alongside fried plantains and black bean salad.
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Dessert: Rum baba soaked in dark rum syrup, filled with pastry cream and topped with whipped cream.
Day 6
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Breakfast: French toast stuffed with cream cheese and caramelized bananas, dusted with powdered sugar; fresh orange juice mimosas.
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Lunch: Caprese salad towers with heirloom tomatoes, buffalo mozzarella, and basil pesto; balsamic glaze and focaccia.
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Appetizers: Prosciutto and melon skewers; cheese-stuffed dates wrapped in bacon.
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Dinner: Seafood paella featuring shrimp, mussels, clams, and saffron rice, infused with chorizo for depth.
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Dessert: Mango sorbet in a chocolate shell, accompanied by shortbread cookies.
Day 7
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Breakfast: Continental spread with assorted pastries, cheeses, fruits, and cold cuts; customizable omelets with fresh herbs and vegetables.
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Lunch: Gourmet panini with turkey, brie, cranberry, and arugula; served with sweet potato fries and a side salad.
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Departure: Guests disembark by 11:00 AM. Light boxed gourmet snacks provided for travel upon request.
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. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.