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

Fluffy Belgian Waffle topped with unsalted Irish butter, Agave nectar syrup, dusted with confectioners’ sugar topped with fresh strawberries and blueberries

Yogurt Parfait with crunchy honey granola and fresh berry mix and delicate croissant on the side

Hot buttered English Muffins, Canadian-style bacon, and poached eggs topped with a heavenly drizzle of hollandaise sauce

Healthy Avocado Toast topped with your style of egg (poached, sunny side or boiled egg) with a sprinkle of pink Himalayan Sea Salt

Soon to be World Famous Mango Pineapple Banana Smoothie

Fruit Tray with assorted sliced fresh Fruit served daily table side

MIDDAY

Perfect Fish Tacos seasoned with a creamy southwest sauce, crispy cabbage mix, fresh cilantro and spritzed with tangy lime juice

Crispy Bacon and Chicken wrap with farm grown tomatoes, fresh lettuce drizzled with a creamy ranch sauce wrapped in a spinach tortilla

Roasted Turkey Hoagie loaded with slow roasted sliced Turkey adorned with crispy lettuce, red onion and freshly sliced tomatoes

Light Greek Salad with a mixture of greens, sliced cucumbers, farm fresh tomatoes, crispy green bell pepper, red onion, robust black olives, and feta cheese.

 HORS D’OEUVRES

Smoked Salmon wrap with cream cheese topped with fresh bean sprouts

Crispy Crostini topped with Goat Cheese and Cranberries

Charcuterie Board with a variety of Artisan Salami, assorted cheeses, crispy apples, green and black olives and wheat rounds

Homemade Garlic Hummus with crispy pretzel chips

MAIN

Pan Seared Mahi-Mahi, steamed Jasmine Rice topped with crispy asparagus

Juicy Chicken atop a bed of fresh mixed greens, finely sliced cucumber, diced tomatoes, onion, feta cheese and a light dressing

Filet Medallion topped with blue cheese crumbles, side of sautéed button mushrooms, oven roasted red potatoes and microgreens

Seared Ahi Tuna on a bed of fresh steamed jasmine rice and asparagus

Crab Cakes with a topping of fresh mango salsa and a side of roasted red potatoes drizzled with unsalted Irish Butter and herbs

DESSERT

Caribbean Style fresh baked Vienna Cake

Individual Creamy Cheesecakes topped with a variety of fresh fruits and whipped cream

Grandma’s Bread Pudding topped with homemade meringue

Kenny’s Key Lime Pie

Boat Brownies with vanilla ice cream and freshly sliced strawberries

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

Capt. Sean Quarles

Sean was born and raised in the Music City and in keeping with his hometown history, he is a self-taught guitar player. You are sure to find a 6 string on board and may hear him strumming quietly from the Captain’s chair. Sean grew up on the water spending much of his time fishing with his grandfather and uncle on the Tennessee waters. His passion for being on the water led him to work on boats full time and in addition to his SCUBA Instructor status he also holds his 50 ton license. You can rest assured that Captain Sean has your safety first. He graduated with a degree in Police Science and is committed to the safety and well-being of all guests aboard Rendezvous. He and First Mate Lori are CPR certified and Sean is an EFR Instructor.

Chef Lori Quarles

Lori was born and raised in southern Louisiana where she was taught the great art of soulful cuisine by her extended family. Her cooking style is very eclectic, and she can please to even the pickiest eater. Her talents in the kitchen range from slow cooking good ole southern food all the way to preparing healthy clean eating for those who chose for a lighter menu. Her specialty is her magical ability to make the most amazing fruit smoothies to cool you down on those warm afternoons. Add in a shot of your favorite alcohol for an adult smoothie and sit back for a breathtaking sunset on the trampoline. She has a passion for supporting local businesses sourcing many of her provisions from local farms. When available you will have farm fresh eggs, fresh coconut and avocados picked right from the tree just to name a few.

Lori is an avid snorkeler and has an innate ability to attract sea life like a true mermaid. Be sure to keep her close when you snorkel to ensure you see the best there is to see. She can point out things you never knew where there, guaranteed. She is also an amazing shell hunter and knows all the good beaches to comb for those sweet little gems.

Hailing from the Nashville, TN Sean and Lori are a dynamic duo who have been married for 30 years, have two adult sons and 7 granddogs. They quickly caught island fever after spending a week camping on St John in 2009. The expansive views of St John’s east end are still some of their favorite spots to visit. While they do enjoy the islands topside adventures, their true passion lies in the sparking crystal blue waters of the Caribbean. Sean is a PADI Master SCUBA Diving Trainer and Lori holds the rank of a PADI Divemaster. They have over 10 years of experience in the dive industry and enjoy showing people what the underside of these beautiful islands have to offer. The Virgin Islands offer a variety of underwater sea life that is just waiting for you to explore. The beautiful Caribbean waters are exploding with amazing sea life. From expansive purple sea fans to 6 ft pilar coral and giant parrot fish there is a whole new world just waiting for you to explore. Their motto is “Same planet, different world”. Whether you want to get a small taste with a Discover SCUBA experience or dive right in and become fully certified, Sean and Lori can help you get to where you want to be. They offer experiences from the very beginner all the way up to a professional level. If you are already certified they can get you to that next level with a variety of specialty courses to help you perfect your diving skills.

Title Name Nation Born Languages
Captain Sean Quarles USA 0 English
Crew Lori Quarles USA

Captain

Sean Quarles

Chef/Mate

Lori Quarles

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 Ft
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.

Dive Costs Each dive for certified divers is $50 per dive, $20 per day gear rental (wetsuits not offered) payable to crew directly.

Referral checkout dives $1312.4 ft. 6 divers at a time and 6 dives per week.

Full open water $425 plus they will complete e-learning prior to trip, crew can help them purchase the online portion.

Discover Scuba offered at $150 per person.

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 Onboard
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

Fluffy Belgian Waffle topped with unsalted Irish butter, Agave nectar syrup, dusted with confectioners’ sugar topped with fresh strawberries and blueberries

Yogurt Parfait with crunchy honey granola and fresh berry mix and delicate croissant on the side

Hot buttered English Muffins, Canadian-style bacon, and poached eggs topped with a heavenly drizzle of hollandaise sauce

Healthy Avocado Toast topped with your style of egg (poached, sunny side or boiled egg) with a sprinkle of pink Himalayan Sea Salt

Soon to be World Famous Mango Pineapple Banana Smoothie

Fruit Tray with assorted sliced fresh Fruit served daily table side

MIDDAY

Perfect Fish Tacos seasoned with a creamy southwest sauce, crispy cabbage mix, fresh cilantro and spritzed with tangy lime juice

Crispy Bacon and Chicken wrap with farm grown tomatoes, fresh lettuce drizzled with a creamy ranch sauce wrapped in a spinach tortilla

Roasted Turkey Hoagie loaded with slow roasted sliced Turkey adorned with crispy lettuce, red onion and freshly sliced tomatoes

Light Greek Salad with a mixture of greens, sliced cucumbers, farm fresh tomatoes, crispy green bell pepper, red onion, robust black olives, and feta cheese.

 HORS D’OEUVRES

Smoked Salmon wrap with cream cheese topped with fresh bean sprouts

Crispy Crostini topped with Goat Cheese and Cranberries

Charcuterie Board with a variety of Artisan Salami, assorted cheeses, crispy apples, green and black olives and wheat rounds

Homemade Garlic Hummus with crispy pretzel chips

MAIN

Pan Seared Mahi-Mahi, steamed Jasmine Rice topped with crispy asparagus

Juicy Chicken atop a bed of fresh mixed greens, finely sliced cucumber, diced tomatoes, onion, feta cheese and a light dressing

Filet Medallion topped with blue cheese crumbles, side of sautéed button mushrooms, oven roasted red potatoes and microgreens

Seared Ahi Tuna on a bed of fresh steamed jasmine rice and asparagus

Crab Cakes with a topping of fresh mango salsa and a side of roasted red potatoes drizzled with unsalted Irish Butter and herbs

DESSERT

Caribbean Style fresh baked Vienna Cake

Individual Creamy Cheesecakes topped with a variety of fresh fruits and whipped cream

Grandma’s Bread Pudding topped with homemade meringue

Kenny’s Key Lime Pie

Boat Brownies with vanilla ice cream and freshly sliced strawberries

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.