Ed Hamilton & Co.

RESPITE AT SEA

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

RESPITE AT SEA features 3 guest suites, 3 with queen berths, all with full A/C and ensuite toilet and shower. Starboard forward cabin is reserved for crew.

Sample Menu

Respite At Sea Sample Menu by Chef Daniella “Dee” Cox

Breakfast

All breakfasts are accompanied by a seasonal fruit platter, cereal/granola, yoghurt, toast/bagels and condiments

Smashed Avocado on Seeded Toast served with Homemade Pesto and a sprinkle of Feta Cheese

Classic Eggs Benedict served with Smoked Ham, Fresh Chives and Homemade Hollandaise Sauce 

Middle Eastern inspired Shakshuka with Baked Eggs, Cheese and Fresh Baguette 

Homemade American Style Pancake Stack with Berry Compote, Maple Bacon and Freshly Whipped Cream

Smoked Salmon wrapped Asparagus with Folded Eggs served on a Toasted Bagel

Continental Breakfast with Ham and Cheese Platter, Soft Boiled Eggs and Homemade Pastry

Breakfast Burritos served with Crispy Potatoes and Homemade Salsa

Lunch

Grilled Cajun Shrimp – Summer Orzo Salad & Fresh Basil Oil

Mediterranean Chicken – Roasted Vegetable Cous Cous Salad, Parmesan Crisp & Homemade Tzatiki

RAS Signature Lunch, Sashimi Yellowfin Tuna – Mango, Avocado, Honey Soy Edamame & Fried Wonton Wrappers

Mahi Mahi Tacos – Mango Slaw, Fresh Guacamole, Pickled Red Onions, Spicy Mayo & Lime

Homemade “Cheeseburgers In Paradise” – Caramelised Onions, Grilled Pineapple, Jalapeños & Brioche Bun

Homemade Salmon Fishcakes – Lemon Rémoulade, Green Salad & Beer Bread

Grilled Steak Salad – Kale, Fried Goats Cheese & Creamy Honey Dijon Dressing

Captain’s cocktails served daily around sunset with a surprise appetiser from Chef Dee

Dinner

Surf and Turf with Garlic Potato Puree, Steamed Seasonal Greens and Red Wine Jus

Caribbean Classic – Jerk Chicken served with Charred Corn, Rice and Beans and Crispy Fried Plantains

Dijon Crusted Pork Tenderloin with Homemade English Yorkshire Pudding, Apple Sauce and Sweet Potato Puree 

Creamy Shrimp Risotto Topped with Grilled Lobster Tail and Fresh Parmesan 

Mediterranean Rack of Lamb with Homemade Chimichurri and Dauphinois Potatoes 

Grilled Mahi Mahi served with Coconut Rice, Pineapple Salsa and a Cilantro and Ginger Sauce

Slow Cooked Pork Ribs, finished on the grill with a Sticky Bourbon BBQ Glaze served with Roasted Potato Stack and Homemade Coleslaw

Dessert

Key Lime Pie with Honey & Lime Whipped Cream

Raspberry & White Chocolate Dome filled with Rich Chocolate Mousse

Individual Banoffee Pies

Creme Brûlée

Mini Pavolva with Fresh Berries

Oreo & Baileys Trifle

Classic British Apple Crumble with Vanilla Bean Ice Cream

Sample Menu

Designed by Chef Hannah Rubino

Breakfast

Middle Eastern Shakshuka served with feta and toasted challah

Avocado toast topped with sprouts, a fried egg and local watermelon radish

Eggs Benedict on a warm English muffin with homemade hollandaise sauce

Soft scrambled eggs on crispy toast with prosciutto and shaved parmesan

Baked vegetable frittata with tomatoes, basil and mozzarella

Fluffy lemon ricotta pancakes served with blueberry compote and maple syrup 

Acai bowl topped with assorted fruits, coconut shavings and chia seeds 

Lunch

Tuna poke bowls served with warm sushi rice

Mediterranean beef kofte kebabs with a watermelon barley salad and a honey yogurt sauce

Blackened fish tacos with a pickled slaw, grilled pineapple, and a Mexican Kale Caesar Salad

Flank steak salad with vermicelli rice noodles and a Thai peanut dressing

Grilled chicken served over Israeli cous cous with roasted vegetables

Blackened Shrimp Cobb salad with a Jalapeño vinaigrette 

Appetizers

Homemade hummus served with crunchy pita chips and a selection of vegetables

Charcuterie & Cheese Board 

Caprese salad

Baked brie cheese with fig jam 

Flaky puff pastry tart filled with blue cheese, pears, walnuts, balsamic onions and rocket.

Ricotta crostinis with flaky salt and homemade herb oil

Homemade guacamole served with tortilla chips and vegetables

Dinner

Coconut curry crusted grouper with fried sweet plantains, coconut rice and slaw

Sous vide filet mignon with butternut squash puree, roasted baby potatoes and asparagus with a red wine reduction sauce

Mustard sous vide pork tenderloin with mashed potatoes and crispy brussel sprouts

Asian marinated salmon with black rice, carrot ginger puree, and miso glazed Chinese eggplant

Thai coconut curry poached snapper with cilantro lime rice, roasted broccoli with a lemongrass vinaigrette 

Overnight marinated Caribbean jerk chicken with rice and beans and tostones

Herbed scallops with creamy polenta and jammy tomatoes 

Dessert

Warm brownies with ice cream 

Raspberry and mango sorbet with chocolate covered strawberries

Key Lime Pie with fresh whipped cream

Tom’s famous apple crisp 

New York style cheesecake 

Kahlua Cake 

Coconut macaroons dipped in chocolate

*This is a sample menu for illustrative purposes. All recipes are subject to Guest preferences, Dietary Requirements and produce availability in the islands. Bon Appetit! 

Additional Rate Information

Next Season Respite At Sea will be Chartering from December 1st 2022-August 31st 2023.
From Dec 1st 2022 – March 31st 2023 the crew will be Captain Tom Fores and Chef Hannah Rubino
From April 1st 2023 – August 31st 2023 the crew will be Captain Ross Matthews and Chef Daniella Cox

*6 Night Minimum*
Boat Requires 48hr Turns

HOLIDAYS:

2022
Christmas Flat Rate $42,000 inquire for pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate 44,000 inquire for pick up and drop off. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2022 Inclusive $33,000 $33,500 $34,000 $34,500 $35,000
Winter 2022 to 2023 Inclusive $33,000 $33,500 $34,000 $34,500 $35,000
Summer 2023 Inclusive $33,000 $33,500 $34,000 $34,500 $35,000

Additional Rate Information

Next Season Respite At Sea will be Chartering from December 1st 2022-August 31st 2023.
From Dec 1st 2022 – March 31st 2023 the crew will be Captain Tom Fores and Chef Hannah Rubino
From April 1st 2023 – August 31st 2023 the crew will be Captain Ross Matthews and Chef Daniella Cox

*6 Night Minimum*
Boat Requires 48hr Turns

HOLIDAYS:

2022
Christmas Flat Rate $42,000 inquire for pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate 44,000 inquire for pick up and drop off. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

 

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Respite at Sea Crewed Catamaran Crew

Two Crews!
Tom & Hannah (December-March)
Ross & Dee (April-August)

Ross Matthews (Captain April 1st 2023-August 31st 2023)

Originally from South Africa, has always had an unwavering passion for sport, travel and the ocean. His first time on a boat was with his grandfather at age 3, and he can’t help but wonder if this is where his sense for adventure and exploration stems from. They do say “the apple doesn’t fall far from the tree”. Ross moved to the UK at the age of 18 to travel Europe, go to school and start a more conventional career as a physical therapist, although this all changed while on a short road-trip in Australia. It was here that not only did he find his love for sailing, he also met Daniella and together they made it their mission to make a life out of doing what they really loved.

Daniella “Dee” Cox (Chef April 1st 2023-August 31st 2023)

Originally from the UK, was brought up in the city of Bristol. Her parents had a passion for the outdoors and most summer weekends were spent at her family caravan. She fondly remembers swimming in the lake, fishing with “paps” and cooking outdoors around the fire, all memories that have strongly shaped her lifestyle choice today. Dee, like many of her friends, began pursuing a more traditional path of University, to study Psychology, followed by a career as a Child Psychologist. However, a one year working holiday in Australia opened her eyes to a completely different lifestyle, one which reminded her of her fondness for the water and the outdoors. Ross introduced Dee to the boating industry and she hasn’t looked back since.

Ross and Dee met in the small town of Airlie Beach on the Great Barrier Reef, Australia. Their passion for travel, which brought them together over 5 years ago, continues to fuel their love for the tourism industry, sailing and exploring the world.
It all began at an award-winning adventure tourism company in the Whitsunday Islands (Australia). They have since chartered together in the Mediterranean and most recently the British Virgin Islands. After five years in the industry they have seen some of the most beautiful places in the world and couldn’t be happier with their lifestyle choice.

Ross and Dee create a relaxed environment onboard and facilitate the fun had by all in a natural way. They always aim to make the charter personalised to each guests needs, and this shows as no two charters are the same. They enjoy spontaneity and love discovering beautiful new bays. Ross and Dee also love to entertain, whether that be with friends at home or guests on the boat. Dee’s passion for cooking paired with Ross’ story telling and personable nature makes them a strong team and great company for any occasion.

As a couple they share an interest in snorkeling, diving and marine conservation stemming from their time spent working on the Great Barrier Reef. When traveling, Ross and Dee believe a true way to appreciate a countries culture is through its food, thus are always intrigued to try new dishes. They share a love for food and although on charter Dee takes charge in the galley, Ross proves pretty handy on weeks off.

Together this enthusiastic and vibrant couple are excited to continue their journey in the charter industry and can’t wait to see what else it holds in store for them.

Ross Matthews

•RYA Yachtmaster Offshore (com endorsement)
•MCA Approved Engine Course 1 (Sept 2020)
•STCW Basic Training
•PADI Dive Master
•AMSA Master <24 (Australian com qualification)
•CPR/First Aid
•Certificate IV in Travel and Tourism
•OCR SPS Diploma in Sports Massage (LEVEL 5) Full Drivers License

Daniella Cox

•Ashburton Culinary Certificate
•STCW95
•ENG1
•PADI Senior First Aid and Oxygen Administration
•PADI Advanced Open Water Diver
•Level 2 Food Safety & Hygiene
•Recreational boat license inc. PWC
•Full Clean UK Drivers License
•Bachelor of Science in Psychology (2014)

Captain Tom Fores (Captain Dec 1st 2022-March 31st 2023)

Tom was born and raised in Northern California and grew up sailing in the San Francisco Bay. He completed his Bachelor of Arts degree in Economics at UC Santa Barbra. After working in the corporate world for 5 years he decided to change course and follow his passions for sailing and skiing. He completed his RYA Yachtmaster in 2017 in Barcelona and since then has sailed professionally in Croatia, Greece and Montenegro during the summer months. In the winter Tom spent his days skiing the beautiful mountains in Jackson Wyoming. Tom is passionate about creating unforgettable charter experiences for guests, through land exploration, scuba diving, snorkeling and water sports.

Chef Hannah Rubino (Chef Dec 1st 2022-March 31st 2023)

Hannah was born and raised just outside New York City in Westchester, New York where her love of food began. It’s no wonder Hannah is such a foodie, coming from a family that planned monthly food tours finding the best local restaurants throughout NYC. She had thought about turning her passion for food into a career, but as soon as she graduated from high school, Hannah traded snow for sunshine attending the University of Miami. After college, Hannah first went in the event planning industry which fused her knack for organization and craftiness. Becoming a chef was always in the back of her mind while she worked on boats in Croatia and Montenegro, and that’s when she decided to turn it into a reality. Hannah loves to fuse the foods of her heritage with the cuisines of the places she’s traveled. She also enjoyed the thrill of fishing, especially when she can cook and eat what she catches. Hannah can’t wait to create a journey for all her charter guests while they set to sail to explore the Virgin Islands.

Tom and Hannah fell in love sailing the crystal clear waters of the Adriatic Sea. They met in Croatia for work, but with Tom being skipper and Hannah running the events, they didn’t get a chance to connect. During a sailing trip together through Montenegro, they finally had chance to get to know each other and the rest is history. After falling in love, Tom and Hanna have traveled the world together from Croatia and Montenegro to Ireland and Morocco. Their adventurous spirits let them to fulfill their dreams to run charters together in the Caribbean. Hannah and Tom are ‘go with the flow’, and are experienced at tailoring each charter to be fast-paced or as relaxed as the guests desire.

Tom Fores
RYA Yacht Master Coastal License
STCW Basic Safety
First Aid Certified
VHF Radio License
PADI Dive Master

Hannah Rubino

Certified Maritime Hostess – QuarterDeck, 2019
Level 2 – Food Safety and Hygiene for Catering, 2019
STCW – Basic Safety Training
PADI Openwater Diver

Crew fully vaccinated

Title Name Nation Born Languages
Captain Ross Mathews South African 1989 English
Crew Daniella Cox United Kingdom
Respite at Sea Crewed Catamaran Captain Ross Matthews

Captain & PADI Dive master

Ross Matthews
Respite at Sea Crewed Catamaran Chef Daniella Cox

Chef & First Mate

Daniella Cox
Respite at Sea Crewed Catamaran Captain and Chef Tom Fores and Hannah Rubino

Captain & Chef

Tom Fores and Hannah Rubino

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 17.5 Kw
Water Maker Yes 75 gal
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 56
Pax 6
Cabins 3
Year Built 2018
Cruise Speed 8
Guest Smoke Transoms only pls
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 15 ft
Dinghy Hp 50
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak Yes
2 Man Kayak No
Games Beach Yes
Fishing Gear Yes
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Other Specs

size Feet 56.00 Ft
Beam 31 Ft
Draft 5 Ft
Queen 3
Turn Around 48
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Dine In 6
Sun Awning Yes
Hammock No
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch Yes
Inverter 5000 W
Voltages 110v & 220v
Water Capacity 260 gals
Dinghy Pax 8
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Kite Boarding No
Fish Permit Fishing USVI only
Swim Platform Yes
Boarding Ladder Yes
Dinghy Sailing No
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reusable straws, eco friendly cleaning products, eco friendly soaps
Scuba Onboard Onboard
License Info Master
Compressor Onboard
Num Dive Tanks 6
Num B C S 6
Num Regs 6
Num Divers 6
Num Dives 5
Other Entertain Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
Showers 3
Tp In Heads Yes
Ac Night Yes
Other Toys 2 Sea Bobs
Flybridge dinning table
Adult water skis available upon request
2 Paddle boards that convert to one man kayaks
Floating chairs x 2

RESPITE AT SEA features 3 guest suites, 3 with queen berths, all with full A/C and ensuite toilet and shower. Starboard forward cabin is reserved for crew.

Respite At Sea Sample Menu by Chef Daniella “Dee” Cox

Breakfast

All breakfasts are accompanied by a seasonal fruit platter, cereal/granola, yoghurt, toast/bagels and condiments

Smashed Avocado on Seeded Toast served with Homemade Pesto and a sprinkle of Feta Cheese

Classic Eggs Benedict served with Smoked Ham, Fresh Chives and Homemade Hollandaise Sauce 

Middle Eastern inspired Shakshuka with Baked Eggs, Cheese and Fresh Baguette 

Homemade American Style Pancake Stack with Berry Compote, Maple Bacon and Freshly Whipped Cream

Smoked Salmon wrapped Asparagus with Folded Eggs served on a Toasted Bagel

Continental Breakfast with Ham and Cheese Platter, Soft Boiled Eggs and Homemade Pastry

Breakfast Burritos served with Crispy Potatoes and Homemade Salsa

Lunch

Grilled Cajun Shrimp – Summer Orzo Salad & Fresh Basil Oil

Mediterranean Chicken – Roasted Vegetable Cous Cous Salad, Parmesan Crisp & Homemade Tzatiki

RAS Signature Lunch, Sashimi Yellowfin Tuna – Mango, Avocado, Honey Soy Edamame & Fried Wonton Wrappers

Mahi Mahi Tacos – Mango Slaw, Fresh Guacamole, Pickled Red Onions, Spicy Mayo & Lime

Homemade “Cheeseburgers In Paradise” – Caramelised Onions, Grilled Pineapple, Jalapeños & Brioche Bun

Homemade Salmon Fishcakes – Lemon Rémoulade, Green Salad & Beer Bread

Grilled Steak Salad – Kale, Fried Goats Cheese & Creamy Honey Dijon Dressing

Captain’s cocktails served daily around sunset with a surprise appetiser from Chef Dee

Dinner

Surf and Turf with Garlic Potato Puree, Steamed Seasonal Greens and Red Wine Jus

Caribbean Classic – Jerk Chicken served with Charred Corn, Rice and Beans and Crispy Fried Plantains

Dijon Crusted Pork Tenderloin with Homemade English Yorkshire Pudding, Apple Sauce and Sweet Potato Puree 

Creamy Shrimp Risotto Topped with Grilled Lobster Tail and Fresh Parmesan 

Mediterranean Rack of Lamb with Homemade Chimichurri and Dauphinois Potatoes 

Grilled Mahi Mahi served with Coconut Rice, Pineapple Salsa and a Cilantro and Ginger Sauce

Slow Cooked Pork Ribs, finished on the grill with a Sticky Bourbon BBQ Glaze served with Roasted Potato Stack and Homemade Coleslaw

Dessert

Key Lime Pie with Honey & Lime Whipped Cream

Raspberry & White Chocolate Dome filled with Rich Chocolate Mousse

Individual Banoffee Pies

Creme Brûlée

Mini Pavolva with Fresh Berries

Oreo & Baileys Trifle

Classic British Apple Crumble with Vanilla Bean Ice Cream

Sample Menu

Designed by Chef Hannah Rubino

Breakfast

Middle Eastern Shakshuka served with feta and toasted challah

Avocado toast topped with sprouts, a fried egg and local watermelon radish

Eggs Benedict on a warm English muffin with homemade hollandaise sauce

Soft scrambled eggs on crispy toast with prosciutto and shaved parmesan

Baked vegetable frittata with tomatoes, basil and mozzarella

Fluffy lemon ricotta pancakes served with blueberry compote and maple syrup 

Acai bowl topped with assorted fruits, coconut shavings and chia seeds 

Lunch

Tuna poke bowls served with warm sushi rice

Mediterranean beef kofte kebabs with a watermelon barley salad and a honey yogurt sauce

Blackened fish tacos with a pickled slaw, grilled pineapple, and a Mexican Kale Caesar Salad

Flank steak salad with vermicelli rice noodles and a Thai peanut dressing

Grilled chicken served over Israeli cous cous with roasted vegetables

Blackened Shrimp Cobb salad with a Jalapeño vinaigrette 

Appetizers

Homemade hummus served with crunchy pita chips and a selection of vegetables

Charcuterie & Cheese Board 

Caprese salad

Baked brie cheese with fig jam 

Flaky puff pastry tart filled with blue cheese, pears, walnuts, balsamic onions and rocket.

Ricotta crostinis with flaky salt and homemade herb oil

Homemade guacamole served with tortilla chips and vegetables

Dinner

Coconut curry crusted grouper with fried sweet plantains, coconut rice and slaw

Sous vide filet mignon with butternut squash puree, roasted baby potatoes and asparagus with a red wine reduction sauce

Mustard sous vide pork tenderloin with mashed potatoes and crispy brussel sprouts

Asian marinated salmon with black rice, carrot ginger puree, and miso glazed Chinese eggplant

Thai coconut curry poached snapper with cilantro lime rice, roasted broccoli with a lemongrass vinaigrette 

Overnight marinated Caribbean jerk chicken with rice and beans and tostones

Herbed scallops with creamy polenta and jammy tomatoes 

Dessert

Warm brownies with ice cream 

Raspberry and mango sorbet with chocolate covered strawberries

Key Lime Pie with fresh whipped cream

Tom’s famous apple crisp 

New York style cheesecake 

Kahlua Cake 

Coconut macaroons dipped in chocolate

*This is a sample menu for illustrative purposes. All recipes are subject to Guest preferences, Dietary Requirements and produce availability in the islands. Bon Appetit! 

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.