Ed Hamilton & Co.

RAPSCALLION

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

Yacht has 3 queen guest cabins each fully air-conditioned with private en-suite head with separate shower stall and electric toilet. Lovely salon plus top fly-bridge bench seating with bimini top and padded sunbeds. Ample shade in the aft cockpit and U-shape forward cockpit for extra seating options.

Beds: 63in x 80in each

Sample Menu

Breakfast:

*All served with fresh fruit and your choice of ham, bacon, or sausage

French Toast Bake with blueberry compote & Caribbean rum syrup

Veggie Scramble variety of veggies with fresh baked croissant

Parfait with local honey, granola, berries, and toasted bagel

Grilled Breakfast Burrito egg, cheese, and herb potatoes

Rapscallion “Bendict” ham, spinach, cheese frittata on english muffin with Hollandaise

Belgian Waffle topped with vanilla whipped cream and served with traditional breakfast

Lunch

*Majority of spices & produce are sourced locally

Chicken Salad stuffed with sprouts inside organic pita with a side of chilled broccoli salad

Crab Cake Ceasar Salad with garlic croutons and shaved parmesan

Cilantro-Lime Shrimp Tacos on flour or corn tortillas with boat made trio of salsas and chips

Roasted Turkey Wrap with crisp vegetables and savory greek pasta

Caribbean Chicken Cobb jerk chicken, mangoes, bleu cheese, & sunflower seeds with house made raspberry vinaigrette

Black Forest Ham with brie and fig jam on brioche, side of local cucumber and avocado salad

Appetizer and Snacks

Mediterranean Style Hummus served with pita points (with a surprise twist)

Roasted Garlic & Avocado spread on toasted crostini with balsamic reduction

Crudite’ Platter with fresh herb dipping sauce

Baked Brie topped with sliced pears and local honey drizzle

Charcuterie Board

Smoked Tuna Dip with brown rice crackers and crudite

Dinner

*All dinners served with an appetizer and homemade dessert

Grilled Ahi Tuna with fresh pineapple salsa, toasted coconut rice, and grilled vegetable medley

Filet or Ribeye with sweet potato mash, roasted brussels, and caramelized onions/mushrooms

Chicken Coconut Curry served over Thai Rice Noodle **Local Favorite

Grilled Pork Tenderloin with apple tarragon drizzle, tri-color baby potatoes, and wilted spinach

West Indian Baked Mahi Mahi with black beans, white cheddar polenta and a tomato roasted pepper compote  **Local Favorite

Seafood Pasta baked scallops, sauté shrimp and crab with parmesan beurre blanc

Dessert

Keylime Pie with fresh whipped cream and lime wheels

Traditional NY Cheesecake with graham cracker crust and fresh berries

Grilled Pineapple with coconut whipped cream

CoCo Cupcakes infused with raspberry topped with a mint icing

Local Pineapple Rum Cake

Tri-Berry Trifle

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6 – Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost

SLEEP ABOARD: $1,200. Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD RATES:
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100

LOCAL FARE MEAL PLAN:
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550

CHRISTMAS/ NEW YEAR’S RATE:
7 night minimum
CHRISTMAS: < 1-6 pax @ $22,500 – must end no later than 12/27
NEW YEARS: 1-6 pax @ $23,000 – may not start prior to 12/28

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000
Summer 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000
Winter 2022 to 2023 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 6 – Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost

SLEEP ABOARD: $1,200. Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD RATES:
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100

LOCAL FARE MEAL PLAN:
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550

CHRISTMAS/ NEW YEAR’S RATE:
7 night minimum
CHRISTMAS: < 1-6 pax @ $22,500 – must end no later than 12/27
NEW YEARS: 1-6 pax @ $23,000 – may not start prior to 12/28

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Ryan was introduced to sailing at the young age of 8. Raised in Minnesota, he learned the finer points of sailing on the numerous lakes and rivers, including the Great Lakes. By his late adolescent years, he had sailed the Florida Keys, Bahamian Islands and had spent many months off the N.E. coast, fine tuning his passion for the sea. Though life guided him through many ventures including a prosperous run in semiconductor manufacturing and real estate investing; the “Pirate” in Ryan hailed strong!

He found himself engulfed in the crystal blue waters of the Caribbean and the USVI/BVI waters in 2007. He honed his sailing skills by delivering yachts to/from the Virgin Islands to the States. He yearned to take on new waters and sailed further south to St. Lucia, St. Vincent, the Grenadines and Grenada, but Ryan has always found his home to be in these Lesser Antilles waters. His love of BVI and USVI shows as his vast knowledge and passion flow from him as you are enchantingly guided through the blissful calm waters.

Holding a 100GT Master USCG Mariner’s Credential along with STCW (International Standard of Training, Certification and Watchkeeping for seafarers), Auxiliary Sail endorsement, BVI Boatmaster endorsement , he is also safety trained and certified in CPR, First Aid, AED and Child CPR. Ryan’s numerous land-based safety credentials have translated easily as he learned to “breathe” underwater as a PADI SCUBA certified diver.

Ryan’s quick wit, plethora of bad jokes and charm have earned him a reputation second to NONE. His famous signature quote, as you’ll happily fall influence to, “Buy the ticket, take the ride!” will follow you home to your own next adventures.

Stephanie comes from Memphis, Tennessee – As with all mermaids, her timeline is mysterious. As a young woman, Stephanie found herself being pulled to something-somewhere. As an only child she laid her own tracks and set her own sails. Luckily for us, Stephanie chose a path through the warm waters of the Caribbean. She set her compass early on for the slow paced, simple life of island living and found her ‘forever harbor’ in St. Thomas in 1998.

Her time on island has laid many entrepreneurial avenues such as opening an upscale boutique, bar/restaurant & Good-Time Guru. Throughout her adventures, she discovered her passion for the tranquil blue waters surrounding the Virgin Islands and beyond.

Starting from the bottom and moving up, Stephanie acted a muse to captains of large capacity day boats, as well as, crew for mega yachts owned by astute, nameless persons of fame and fortune. Her life on boats offered her a way to express herself in the galley and as she works to ensure you have a memorable and fantastic vacation.

With her sweet southern charm, Stephanie strives to give you an experience to never be forgotten. Her passion for pleasing is apparent once board, whether she is “mermaiding” her way through the waters to show you the beautiful aquatic life or when you set at her table and she presents your specially considered meals, she shines with enthusiasm and joy. Humble as she may be, Stephanie puts together simple meals in extraordinary fashion.

Stephanie and Captain Ryan have found a partnership aboard that sets them worlds apart from others, working in perfect harmony as Captain and Crew. They are also loving partners in life, working and living their dream.

Stephanie is certified in STCW; Personal Safety, Survival, Social Responsibilities and CPR. She holds her Advanced Open Water SCUBA certification. In her downtime loves to hike the many trails of the Virgin Islands, beach comb for unique shells, and simply relax in her island home, swaying in the breeze in her hammock, reading or just enjoying mother nature at her finest.

****CREW HAS BEEN FULLY VACCINATED FOR COVID-19****

Title Name Nation Born Languages
Captain Ryan Adelmann USA 1975 English
Crew Stephanie Grace Simpson USA

Captain

Ryan Adelmann

Chef/First Mate

Stephanie Simpson

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker 26 GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 45 Ft
Pax 6
Cabins 3
Year Built 2018
Guest Smoke Sugar scoops only
Guest Pet No
Children Allowed Yes
Min Child Age 12+

Leisure

Dinghy 11.8
Dinghy Hp 30hp Honda
Jet Skis No
Wave Run No
Stand Up Paddle 2
Gear Snorkel Yes
2 Man Kayak 1
Float Mats 1
Fishing Gear Yes

Other Specs

Beam 26 Ft
Draft 4 Ft
Queen 3
Pref Pickup YHG
Other Pickup RH, BVI
Turn Around 48
Builder Lagoon
Vcr Dvd No
Salon Stereo Yes
Num Dine In 6
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines 2 x 57HP YanmarOnan 11KVA
Inverter Yes
Voltages 220V
Water Capacity 138 gallons
Sea Bob No
Sea Scooter No
Fish Permit USVI ONLY AT THIS TIME
Fish Gear Type Trolling & Casting
Num Fish Rods 2
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 3
Tp In Heads Yes
Ac Night Yes
Other Toys 2 USB in each cabin
Floating mat

Yacht has 3 queen guest cabins each fully air-conditioned with private en-suite head with separate shower stall and electric toilet. Lovely salon plus top fly-bridge bench seating with bimini top and padded sunbeds. Ample shade in the aft cockpit and U-shape forward cockpit for extra seating options.

Beds: 63in x 80in each

Breakfast:

*All served with fresh fruit and your choice of ham, bacon, or sausage

French Toast Bake with blueberry compote & Caribbean rum syrup

Veggie Scramble variety of veggies with fresh baked croissant

Parfait with local honey, granola, berries, and toasted bagel

Grilled Breakfast Burrito egg, cheese, and herb potatoes

Rapscallion “Bendict” ham, spinach, cheese frittata on english muffin with Hollandaise

Belgian Waffle topped with vanilla whipped cream and served with traditional breakfast

Lunch

*Majority of spices & produce are sourced locally

Chicken Salad stuffed with sprouts inside organic pita with a side of chilled broccoli salad

Crab Cake Ceasar Salad with garlic croutons and shaved parmesan

Cilantro-Lime Shrimp Tacos on flour or corn tortillas with boat made trio of salsas and chips

Roasted Turkey Wrap with crisp vegetables and savory greek pasta

Caribbean Chicken Cobb jerk chicken, mangoes, bleu cheese, & sunflower seeds with house made raspberry vinaigrette

Black Forest Ham with brie and fig jam on brioche, side of local cucumber and avocado salad

Appetizer and Snacks

Mediterranean Style Hummus served with pita points (with a surprise twist)

Roasted Garlic & Avocado spread on toasted crostini with balsamic reduction

Crudite’ Platter with fresh herb dipping sauce

Baked Brie topped with sliced pears and local honey drizzle

Charcuterie Board

Smoked Tuna Dip with brown rice crackers and crudite

Dinner

*All dinners served with an appetizer and homemade dessert

Grilled Ahi Tuna with fresh pineapple salsa, toasted coconut rice, and grilled vegetable medley

Filet or Ribeye with sweet potato mash, roasted brussels, and caramelized onions/mushrooms

Chicken Coconut Curry served over Thai Rice Noodle **Local Favorite

Grilled Pork Tenderloin with apple tarragon drizzle, tri-color baby potatoes, and wilted spinach

West Indian Baked Mahi Mahi with black beans, white cheddar polenta and a tomato roasted pepper compote  **Local Favorite

Seafood Pasta baked scallops, sauté shrimp and crab with parmesan beurre blanc

Dessert

Keylime Pie with fresh whipped cream and lime wheels

Traditional NY Cheesecake with graham cracker crust and fresh berries

Grilled Pineapple with coconut whipped cream

CoCo Cupcakes infused with raspberry topped with a mint icing

Local Pineapple Rum Cake

Tri-Berry Trifle

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.