- Guests 8
- Cabins 4
- Model Cat
- Year Built 2016
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2022 to 2023||Inclusive||$41,000||$41,500||$42,000||$42,500||$43,000||$43,500||$44,000|
|Winter 2023 to 2024||Inclusive||$42,000||$42,500||$43,000||$43,500||$44,000||$44,500||$45,000|
Additional Rate Information
$150 discount per person
Christmas Flat Rate $45,000 7 night minimum.
Charter must end on or before 12/26/2022
New Years Flat Rate $50,000 7 night minimum.
Charter must start no earlier than 12/27/2022
Please inquire for 2023 Holiday Rates
$3,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 4pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs after breakfast.
Summer Area: Caribbean Virgin Islands (US)
Winter Area: Caribbean Virgin Islands (US)
Location Details: This Yacht is based in the USVI.
All charters will embark and disembark in the USVI
NEW CREW for the 2022/23 season
****Nicole and Jaime will do a 2 month on/off rotation
Born in Japan, growing up in England with American parents, Mark has always been a voyager. Having started sailing at a young age, he completed his RYA day skipper course at the ripe age of 13 years old on a 32’ sloop sailing the French and English coasts. His passion for all things nautical led him to a degree in Marine Biology and Coastal Ecology at the University of Plymouth where he completed his Yacht Master course and worked locally as a dive guide and RIB pilot. Soon wishing to explore further afield, Mark embarked on a career as a professional dive guide and instructor working all over the world and clocking up thousands of dives culminating in a 4.5hr dive to 260’ on a rebreather to explore a war wreck in Vanuatu. This was while working on his first luxury motor yacht. He then stayed in this sector on and off for the next 17 years earning MCA Master 3000 and Y4 engineer licenses. One notable break from luxury yachts was his time spent with the race vessel ‘Earthrace’. The team circumnavigated the globe in 60 days in a 78’ motor yacht with 4 crew and still hold the World Record to this day! Mark loves exploring the Virgin Islands and all the fun, culture and nature it has to offer.
After circumnavigating the globe on a catamaran of her own, Jaime decided not to return home to Canada, but to turn her love of the water into a career. She attended a well-respected Culinary School in the heart of Vancouver; a famous foodie destination with a massive range of world cuisines and creative influence. With Diploma in hand, this allowed her to continue her travels and adventures aboard yachts, with the focus on hospitality and fine cuisine. Her guests have always appreciated her eye for beautifully plated food, and her creative & delicious flavor profiles. Not to mention her ever-present and understandably huge smile.
Besides being a Chef, Jaime is a certified Kite Instructor, Rescue Diver, and licensed 200 Ton Captain. She enjoys all-things watersports and culinary and is always looking to learn next-level tricks, both under a Kite and in the galley.
Nicole grew up amongst some of the most beautiful and remote Islands off Queensland, Australia and feels
most at home on the water.
Her passion for all things culinary started early, being involved in the family Seafood business as well as having
a firm garden to table mentality around seasonal produce to create healthy delicious meals.
She is a natural entertainer and loves nothing more than creating memorable culinary experiences using her
skills and knowledge acquired by over 20 yrs of extensive travelling.
She enjoys cooking Asian inspired dishes as well as fresh Mediterranean style meals, having spent much time in these locations mastering local cuisine.
Starting her Yacht Chef career in 2018 in the beautiful waters of the BVI with over 70 charters of delicious
meals enjoyed , your culinary adventure is in capable hands.
Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.
Fans throughout the boat.
Lemon Basil Crepes with Warm Strawberry Compote
Artichoke Eggs Benedict with Sundried Tomato Hollandaise
Poached eggs, Grilled Scallions on Homemade Bagels with Bacon Marmalade
Dill & Vodka cured Lox, Avocado, Shaved Red Onions on Herb Potato Rosti
Acai Bowls with Toasted Coconut Chips, Cacao nibs, Dried Fig, Fresh Mixed Berries, Chia & Hemp Seeds
Walnut & Crème Pâtissier Stuffed French Toast with Blackberry Sauce and Apple Wine Foam
Smoked Brisket & Sweet Potato Hash with Sri Ratcha Ketchup
*selection of tropical fruit platters, housemade yogurt, crisp homemade granola, fresh-from-the-oven breads/muffins/cinnamon rolls
Wok Smoked Salmon Belly in Tomato Ginger Consomme, Japanese Spinach Salad & Spicy Soba Noodles
Grilled Cilantro Lime Chicken Skewers, Charred Tomato Pico De Galo, Fresh Guacamole, Mexican Salad
Bloody Mary Steak Salad with Frisee, Pepperoncini, Olives, Roasted Red Peppers & Horseradish Dressing
Rich Crab Bisque with Brioche A Tete served with a refreshingly light Citrus Soft Herb Salad
Black Sesame Seared Tuna on Scallion Edemame Ginger Spring Greens Salad, Wasabi Honey Vinaigrette
Asian Duck Tacos with Plum Hoisin, colorful julienned Carrot, Radish, Fennel slaw & Basil Chiffonade
Applewood smoked Chicken Club on Pesto Foccacia alongside fresh Melon Prosecoo Gazpacho
Lime Grapefruit Snapper Ceviche on Golden Beet Carpaccio
Foie Gras Crostini topped with Port Preserved Cherries & Chives
Parmesan Crisp with Minted Goat Cheese and Poached Pear
Fennel Orange & Bourbon Cured Pork Belly Bites
Roasted Grape, Confit Duck Bolognese & Soft Polenta mini mason jars
Carmelized Onion & Burrata Tart with Arugula Pistachio Pesto
Seared Scallops with Tamarind Orange Gastrique
Hoisin Glazed Salmon, Chili Garlic Boy Choy & Asian Sesame Slaw
Porcini Crusted Beef Tenderloin with Truffle Butter aside Gratin Dauphinois & Blistered Green Beans
Squid Ink Linguini with Prawns, Roast Cherry Tomatoes, Prosecco Cream, Pink Peppercorns
Sumac Dusted Lamb Lollipops, Roasted Cauliflower with Tahini & Pomegranate Molasses Drizzle
Miso Sake Broiled Sablefish with Soy Ginger Julienned Veg & Star Anise Scented Basmati
Slow Roasted Beef Short Ribs on Celeriac Puree, Hazelnut Celery Heart Salad with Lemon Cream
Handmade Ricotta Herb Gnocci in a light Chanterelle Sauce with Broccoli Rabe & Crunchy Gremolata
Coconut Crème Brulee, Carmelized Banana, Cardamon Sugar Cage
Cinnamon Dusted Ricotta Fritters atop Sea Salted Caramel with Calvados Apple Ice Cream
Chocolate Torte, Shattered Raspberries, White Chocolate Mousse Quenelle
Port Glazed Strawberry Marscapone Tart on Crème Anglais, Berry Caviar
Orange Almond Cakelettes (gluten free) with Grand Marnier Sabayon
Piping hot Churros to dunk in Amaro Spiked Hot Chocolate with Ginger Nut Marshmallow
Saffron Vanilla Bean Panna Cotta with Dark Mixed Berries, Pistachios and Mint Chiffonade
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.