Ed Hamilton & Co.

RENDEZ-VOUS

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Three queen staterooms each with ensuite electric toilets, shower stall and vanity. All cabins are fully air-conditioned. Spacious salon, aft cockpit, forward cockpit plus top fly-bridge for lounging options.

Sample Menu

DAY BREAK

Honey roasted granola with fruit and yogurt, eggs to order, bacon and sausage, fresh bread

Shakshuka (middle-eastern style baked eggs in spiced tomato sauce with peppers and onions) with onion and herb focaccia

French-toast and banana pancakes with fresh fruit and bacon

Crab-cake eggs Benedict with dill and hollandaise

Filled crepe assortment – fruit, ham and cheese or smoked salmon with scallion cream cheese

Spinach and mushroom frittata with potato hash and sausage

Omelettes to order with fresh English muffins and fruit

Bagels with cream cheese and lox, dill, capers and pickled red onion

MIDDAY

Mahi and carne asada tacos on fresh flour tortillas with chipotle crema, salsa Fresca and guacamole, black beans and rice

Thai steak and noodle salad with julienned vegetables, mango, avocado, cucumber and chililime vinaigrette

Lasagna roll ups with bolognese, ricotta and spinach

Sesame-crusted seared tuna with red-cabbage, red pepper, snap pea and carrot slaw, avocado and ginger soy dressing

Drunken noodles (mild or spicy) with chicken, carrot, Napa cabbage, snap pea, topped with bean sprouts, cashews, cilantro and lim

Sweet potato and chickpea falafels and marinated chicken skewers with tahini sauce, lemon hummus, tzatziki, tabbouleh, greek salad and oven-fresh flatbreads

Thin-crust pizzas – mushroom, potato and truffle, margherita, bbq chicken with caramelized red onions, red peppers and roasted corn

Choice of either black bean and cashew or sirloin burgers – topped with caramelized onions and cheese on a toasted brioche bun with herbed potato wedges and a mixed green salad with apple, pickled red onion, toasted sunflower seeds, feta and citrus vinaigrette

Midday Desserts

Lemon and shortbread squares, variety of fresh baked cookies, date/nut/chocolate/ coconut truffles, salted caramel and pretzel blondies, chocolate cake & fruit galettes

HORS D’OEUVRES

Brie baked in fresh puff-pastry with honey and bacon-wrapped dates, crusty bread

Crispy prosciutto-wrapped figs with goat cheese

Coconut shrimp with sweet chili dipping sauce

Bruschetta – classic tomato and butternut squash on ricotta

Charcuterie served with variety of cheeses and fruits, olives and nuts

Caramelized onion and leek tartlets with bacon topped with arugula, shaved parmesan and balsamic

MAIN

Chicken piccata with lemon and white wine pan sauce, capers, broccolini and fresh linguine

Grilled beef tenderloin with chimichurri, crispy roasted potatoes, glazed carrots

Mahi with herb and citrus gremolata, wild rice pilaf with almonds, pickled red onion and orange rounds

Lobster ravioli with a light lemon tarragon cream sauce and asparagus

Basil gnocchi with honey roasted butternut squash, peas and masala cream topped with toasted walnuts and mint

Pork tenderloin with apple compote and thyme, yam and leek gratin, grilled onions and red peppers

Grilled lobster tail with coconut risotto, garlic and lemon

DESSERT

New York style cheesecake with butter caramel sauce, berry compote

Chocolate, hazelnut and salted caramel tart

Grand Marnier crepes with chocolate sauce and orange slices

Miniature fruit tarts with vanilla custard and apricot glaze

Chocolate fudge brownies with vanilla ice cream and strawberries

Apple tarte tatin with vanilla creme anglaise

Chocolate fondue with fruit

Passionfruit mousse cakes

Banana flambe with vanilla ice cream

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

Additional Rate Information

GENERAL NOTES:
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $1,200 per night. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$16,950 3@$17,300 4@$17,650 5@$18,000 6@$18,350

LOCAL FARE OPTION Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$17,100 3@$17,525 4@$17,950 5@$18,375 6@$18,800

CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS 1-6 pax $22,000
NEW YEARS: 1-6 pax $24,000
New Years must start no earlier than 12/28
Christmas must end no later than 12/27

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 $17,250 $17,750 $18,250 $18,750 $19,250
Summer 2022 Inclusive $17,250 $17,750 $18,250 $18,750 $19,250
Winter 2022 to 2023 Inclusive $17,250 $17,750 $18,250 $18,750 $19,250

Additional Rate Information

GENERAL NOTES:
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $1,200 per night. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$16,950 3@$17,300 4@$17,650 5@$18,000 6@$18,350

LOCAL FARE OPTION Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$17,100 3@$17,525 4@$17,950 5@$18,375 6@$18,800

CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS
CHRISTMAS 1-6 pax $22,000
NEW YEARS: 1-6 pax $24,000
New Years must start no earlier than 12/28
Christmas must end no later than 12/27

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Chase grew up in the Imperial Valley of Southern California bordering Mexico. He has always been very active exploring the local mountains and desert lands eventually making his way to the sea as an ocean lifeguard for California State Parks – North County San Diego. He quickly took to surfing and is always looking forward to catching some waves in between sailing trips. Before finding his interest in sailing, he spent several years honing in on mechanical skills while working for geothermal and oil drilling companies in Texas and Nevada. Long stints in the desert heat led him to the cooler mountains of Colorado where he worked for Vail Resorts as a lift operator and spent free time snowboarding back country trails. He then made his way to St. Thomas to get more boating experience where he bought a 23’ Pearson and taught himself to sail on days off from leading snorkel tours which was a great introduction to the best spots around the USVI. After admiring the beautiful boats in port he sought a position as crew wintering in the Caribbean and racing in the summer New England regatta circuit, then obtaining his 100 Ton USCG License. This quickly developed his strong passion for sailing and appreciation for classic vessels which is also shared by his wife Allie. They met through mutual sailing friends, worked together and then decided to acquire a boat of their own – a 1970 LeCompte 33’ which they sailed to her home in Nova Scotia.

Allie grew up in Nova Scotia where she started sailing at a young age. She taught dinghy sailing for many years primarily in Southern California but also in Australia and Vancouver, BC where she worked hospitality jobs in between sailing contracts and travel trips. She spent three summers as a hostess on-board the Rocky Mountaineer educating guests on the local flora and fauna and history of the development of the trans-continental railway as they transitioned from the temperate rainforest of the Pacific Northwest, through the semi-arid desert of British Columbia and onward through the stunning mountainsides of the Canadian Rockies. The Rocky Mountaineer is known for complementing the stunning landscape with delicious fare and Allie greatly enjoyed working alongside the culinary staff in the busy and challenging rail car galleys. She decided to pair the inspiration of the diverse Vancouver culinary scene with her love for sailing and began her career in yachting. She has worked on several vessels in New England and the Caribbean. She spent the summer cruising Nova Scotia on their LeCompte and obtaining her RYA Offshore credential while Chase captained several boats in St Thomas running Boy Scouts of America high-adventure camps, several charters and also teaching catamaran refresher courses.

Title Name Nation Born Languages
Captain Chase Oliver USA 0 English
Crew Allison Whritenour USA

Captain

Chase Oliver

Chef/First Mate

Allison Whritenour

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer No
Water Maker Aquabase 1
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 46
Pax 6
Cabins 3
Year Built 2020
Guest Smoke smoking allowed on sugar scoop
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy Highfield 11.16 ft.
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 8
Tube Yes
Scurfer Yes
Wake Board No
1 Man Kayak Yes
2 Man Kayak No
Fishing Gear Yes
Dive Info Rendez-vous offers onboard diving.

Other Specs

Beam 25 Ft
Draft 5 Ft
Queen 3
Pref Pickup RH
Other Pickup YHG, BVI, limited to 7
Turn Around 48, Inquire for 24
Builder Lagoon
Vcr Dvd No
Salon Stereo Yes
Num Dine In 8
Sun Awning No
Hammock No
Deck Shower Yes
Special Diets Inq
Kosher No
B B Q No
Gay Charters Yes
Nude Charters Inq
Engines 2x57hp Yanmar(4JH57)Onan 11Kw Generator
Inverter Yes
Voltages 220V
Water Capacity 27.72 gallons
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Boarding Ladder Yes, aft
Fish Gear Type Trolling/Spinning
Num Fish Rods 2
Under Water Cam Yes
Under Water Video No
Scuba Onboard Yacht offers Rendezvous Diving only
Resort Course $150 per dive
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 12
Num B C S 6
Num Regs 6
Num Weights 6
Num Divers 8
Num Dives 1 included
Num Night Dives 6
Num Dive Lights 6
Other Entertain USB sockets in salon and cabins
Showers 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No
Sail Instruct No

Three queen staterooms each with ensuite electric toilets, shower stall and vanity. All cabins are fully air-conditioned. Spacious salon, aft cockpit, forward cockpit plus top fly-bridge for lounging options.

DAY BREAK

Honey roasted granola with fruit and yogurt, eggs to order, bacon and sausage, fresh bread

Shakshuka (middle-eastern style baked eggs in spiced tomato sauce with peppers and onions) with onion and herb focaccia

French-toast and banana pancakes with fresh fruit and bacon

Crab-cake eggs Benedict with dill and hollandaise

Filled crepe assortment – fruit, ham and cheese or smoked salmon with scallion cream cheese

Spinach and mushroom frittata with potato hash and sausage

Omelettes to order with fresh English muffins and fruit

Bagels with cream cheese and lox, dill, capers and pickled red onion

MIDDAY

Mahi and carne asada tacos on fresh flour tortillas with chipotle crema, salsa Fresca and guacamole, black beans and rice

Thai steak and noodle salad with julienned vegetables, mango, avocado, cucumber and chililime vinaigrette

Lasagna roll ups with bolognese, ricotta and spinach

Sesame-crusted seared tuna with red-cabbage, red pepper, snap pea and carrot slaw, avocado and ginger soy dressing

Drunken noodles (mild or spicy) with chicken, carrot, Napa cabbage, snap pea, topped with bean sprouts, cashews, cilantro and lim

Sweet potato and chickpea falafels and marinated chicken skewers with tahini sauce, lemon hummus, tzatziki, tabbouleh, greek salad and oven-fresh flatbreads

Thin-crust pizzas – mushroom, potato and truffle, margherita, bbq chicken with caramelized red onions, red peppers and roasted corn

Choice of either black bean and cashew or sirloin burgers – topped with caramelized onions and cheese on a toasted brioche bun with herbed potato wedges and a mixed green salad with apple, pickled red onion, toasted sunflower seeds, feta and citrus vinaigrette

Midday Desserts

Lemon and shortbread squares, variety of fresh baked cookies, date/nut/chocolate/ coconut truffles, salted caramel and pretzel blondies, chocolate cake & fruit galettes

HORS D’OEUVRES

Brie baked in fresh puff-pastry with honey and bacon-wrapped dates, crusty bread

Crispy prosciutto-wrapped figs with goat cheese

Coconut shrimp with sweet chili dipping sauce

Bruschetta – classic tomato and butternut squash on ricotta

Charcuterie served with variety of cheeses and fruits, olives and nuts

Caramelized onion and leek tartlets with bacon topped with arugula, shaved parmesan and balsamic

MAIN

Chicken piccata with lemon and white wine pan sauce, capers, broccolini and fresh linguine

Grilled beef tenderloin with chimichurri, crispy roasted potatoes, glazed carrots

Mahi with herb and citrus gremolata, wild rice pilaf with almonds, pickled red onion and orange rounds

Lobster ravioli with a light lemon tarragon cream sauce and asparagus

Basil gnocchi with honey roasted butternut squash, peas and masala cream topped with toasted walnuts and mint

Pork tenderloin with apple compote and thyme, yam and leek gratin, grilled onions and red peppers

Grilled lobster tail with coconut risotto, garlic and lemon

DESSERT

New York style cheesecake with butter caramel sauce, berry compote

Chocolate, hazelnut and salted caramel tart

Grand Marnier crepes with chocolate sauce and orange slices

Miniature fruit tarts with vanilla custard and apricot glaze

Chocolate fudge brownies with vanilla ice cream and strawberries

Apple tarte tatin with vanilla creme anglaise

Chocolate fondue with fruit

Passionfruit mousse cakes

Banana flambe with vanilla ice cream

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

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.