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 2023 to 2024 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Summer 2024 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Crew Coming Soon!
Captain
John Garza
Chef/First Mate
Hannah Patten
Accomodation
Amenities
Electronics
General
Leisure
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
John and Hannah are PADI Dive Masters
Other Specs
Shampoo
Conditioner
Body Wash
Body Lotion
Reef Safe 30SPF Sunscreen
10' Inflatable Dock
beach tent
picnic set up, beach tent and chairs
Starlink
Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.
Crew will take starboard forward cabin
Chef Jessi’s Sample Menu
BREAKFAST
Captains Frittata
Frittata with seasonal vegetables, chorizo and feta served with crisp Caribbean plantain
Cajun Breakfast Skillet
Sauteed potato hashbrowns spiced, with bacon, sping onion and dropped fried egg
Eggs Bene
Toasted English muffin with Canadian bacon and poached egg smothered in Hollandaise sauce
Bagel Lox
Bagel with cream cheese or avocad, smoked salmon, capers and pickled onions with a dusting of fresh herbs
British Virgin Brekki
Sausage rolls with homemade tomato sauce
Waffle Bar
Waffles with a splattering of toppings to chose from: maple syrup, yogurt/cream, fresh fruit & compote. Served with breakfast sausage
Lunch
Caesar Salad & Lobster Cakes
Chopped kale and romaine salad served with homemade lobster caked
Ahi Tuna Poke Stack
Rice topped with marinated tuna, vegetable garnish and siracha aioli
Savoury Egg Roulade
Light and spongey egg cake rolled over hummus, pesto sprouts, fresh greens and carrots
Causa Peruana de Pollo
Layered spicy, lemony potato and chicken salad
Quinoa Tabbouleh
Grain salad with farm fresh vegetables, kale, parsley, lemon sauce and feta
Thai Green Papaya Salad (Som Tum)
Vermicelli noodle salad with green papaya, cashews and an Asian sauce. Served with shrimp
Hor d’oeuvres
Peruvian Ceviche
Devils on Horseback
Baked Brie Tart
Blistered Shishito Peppers
Masala Samosa
Garlic Sourdough Bruschetta
Guacamole & Baked Tortilla Chips
Dinner
Coconut Crusted Fish
Snapper breaded in coconut with grilled zucchini and romesco sauce
Jamaican Braised Short Ribs
Beef short ribs slow cooked in a Caribbean sauce with polenta fries & mango salad
Fettucine Carbonara & Scallops
Creamy garlic fettucine twirled in a bacon parmesan sauce. Served with scallops
Sea Bass with Tarragon Beurre Blanc
Seared sea bass over carrot cream and bok choy with terragon infused white wine sauce
Fijian Chicken Curry
Fiji styled curry sewrved with rice, mango chutney and papadums
Chimichurri Steak
Grilled Fillet steak smothered with an Argentinean sauce, garlic potatoes and asparagus
Poblano Chicken Enchiladas
Chicken rolled in corn tortillas with a homemade enchilada sauce, served with refried beans, salsa picante and lettuce
Dessert
Tiramisu
Almond Lemon Tart & Meringue
Flourless Chocolat Cake
Key Lime Pie
New Zealand style Pavlova
Pineapple Foster & Vanilla Ice Cream
Raw Caramel Slice
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.