Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Adam Dreffin | US | 1986 | MCA Master of Yachts 200 Tons | English and conversational Spanish (Adam) |
| Crew | Rebecca Garcia | US |
CAPTAIN: ADAM DREFFIN
Adam was born in the Exumas aboard the boat of his parents. He was a real water baby. He shot his first lobster at age 6. As a youth, Adam would disappear into hidden coves with his brother, trolling for fish while handling a sailing dinghy. He explored everywhere and is familiar with every island. His passion for the Bahamas is evident.
Adam’s parents, along with his younger brother Warren, all set off for a world cruise on their sailing boat once the boys reached teenage years, so Adam is also very widely travelled to many exotic parts of the world. When they reached Australia the boys went to school and college there, whilst their parents continued their cruise back home to the Bahamas.
Summers during school, Adam captained catamarans for Broadreach Sailing School in the French West Indies with high school kids aboard. He’s also captained large yachts in New England and delivered vessels from the Mediterranean. He has run charters aboard Rubicon for several years in Exumas, Bahamas.
Adam holds an MCA Master of Yachts 200 Tons. In addition to being a highly skilled captain, he is an avid sportsman on the water. He kite-surfs, windsurfs and relishes catching game fish while trolling between islands. He is also certified as a Sivananda yoga instructor.
CHEF/HOSTESS REBECCA GARCIA:
Rebecca Garcia’s friends call her Becky, and describe her as good fun, lively and a tireless worker. She’s also an extraordinary cook with an extensive repertoire of recipes. She has run many kitchens, large and small, worked in five-star restaurants and cooked aboard yachts for some 25 years. It all began in the kitchens of her two Grandmothers, one English and one Spanish, when she was so small she couldn’t reach the table without a stool.
Becky spent her childhood in London, her teens and early 20s in Donegal, on Ireland’s rugged, northwest coast, and summers with Dad and his family in Spain. She did a lot of amazing things. Her “very hardy life” on a small Irish island in the North Atlantic required commuting by row boat in very cold, rough water. She worked with the Irish Civil Defense ambulance emergency team. She helped a master boat builder construct a Viking ship. She achieved diplomas in holistic massage, anatomy and physiology, reflexology and courses in Reiki.
Becky says, “I love fresh, healthy food, especially colorful vegetarian dishes with delicious sauces, and Mediterranean cuisine. Guests rave about my homemade bread, tasty pastas, fresh fruit salads, cakes and puddings.” In addition to cooking great meals, Becky might find time to chat about her family’s 1911 50-foot Norwegian gaff-rigged ketch, or her three Atlantic crossings, or the big posh yacht in Guatemala with an owner who accidentally threw himself overboard. With Becky as your chef and hostess, your charter adventure in the Bahamas could include delightful ingredients you never even imagined.
Chef/Stewardess
Becky Garcia
Adam - admiring the view!
Adam with his catch of the day
Chef/Stewardess
Becky Garcia
Time to chill out and watch the sunset
Adam joined by friendly parrot in local bar
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests |
|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $13,500 | $14,000 | $14,500 | $15,500 |
| Winter 2024 to 2025 | Inclusive | $13,500 | $14,000 | $14,500 | $15,500 |
Additional Rate Information
Location Details
Summer Area: Bahamas
Winter Area: Bahamas
CAPTAIN: ADAM DREFFIN
Adam was born in the Exumas aboard the boat of his parents. He was a real water baby. He shot his first lobster at age 6. As a youth, Adam would disappear into hidden coves with his brother, trolling for fish while handling a sailing dinghy. He explored everywhere and is familiar with every island. His passion for the Bahamas is evident.
Adam’s parents, along with his younger brother Warren, all set off for a world cruise on their sailing boat once the boys reached teenage years, so Adam is also very widely travelled to many exotic parts of the world. When they reached Australia the boys went to school and college there, whilst their parents continued their cruise back home to the Bahamas.
Summers during school, Adam captained catamarans for Broadreach Sailing School in the French West Indies with high school kids aboard. He’s also captained large yachts in New England and delivered vessels from the Mediterranean. He has run charters aboard Rubicon for several years in Exumas, Bahamas.
Adam holds an MCA Master of Yachts 200 Tons. In addition to being a highly skilled captain, he is an avid sportsman on the water. He kite-surfs, windsurfs and relishes catching game fish while trolling between islands. He is also certified as a Sivananda yoga instructor.
CHEF/HOSTESS REBECCA GARCIA:
Rebecca Garcia’s friends call her Becky, and describe her as good fun, lively and a tireless worker. She’s also an extraordinary cook with an extensive repertoire of recipes. She has run many kitchens, large and small, worked in five-star restaurants and cooked aboard yachts for some 25 years. It all began in the kitchens of her two Grandmothers, one English and one Spanish, when she was so small she couldn’t reach the table without a stool.
Becky spent her childhood in London, her teens and early 20s in Donegal, on Ireland’s rugged, northwest coast, and summers with Dad and his family in Spain. She did a lot of amazing things. Her “very hardy life” on a small Irish island in the North Atlantic required commuting by row boat in very cold, rough water. She worked with the Irish Civil Defense ambulance emergency team. She helped a master boat builder construct a Viking ship. She achieved diplomas in holistic massage, anatomy and physiology, reflexology and courses in Reiki.
Becky says, “I love fresh, healthy food, especially colorful vegetarian dishes with delicious sauces, and Mediterranean cuisine. Guests rave about my homemade bread, tasty pastas, fresh fruit salads, cakes and puddings.” In addition to cooking great meals, Becky might find time to chat about her family’s 1911 50-foot Norwegian gaff-rigged ketch, or her three Atlantic crossings, or the big posh yacht in Guatemala with an owner who accidentally threw himself overboard. With Becky as your chef and hostess, your charter adventure in the Bahamas could include delightful ingredients you never even imagined.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Adam Dreffin | US | 1986 | English and conversational Spanish (Adam) |
| Crew | Rebecca Garcia | US |
Chef/Stewardess
Becky Garcia
Adam - admiring the view!
Adam with his catch of the day
Chef/Stewardess
Becky Garcia
Time to chill out and watch the sunset
Adam joined by friendly parrot in local bar
Amenities
Electronics
General
Leisure
Other Specs
Surround Sound in main salon & cockpit speakers
Cell phone
Guests can invest in $30/week for international wifi on their smartphones and iPads. Works great when 4 miles away from a repeater in the Exuma Cays. Each island has a repeater so sailing by or anchored there ensures a good connection.
Kiteboard - There are 3-4 sets of gear on board.
These can be rented (kite, bar, and board) for $950 for the week p person.
Helpful if each person brings their own harness.
Surf board
Eco-Adventures including feeding swimming pigs, snorkeling, kayaking, hiking nature trails, sailing and enjoying remote beaches
Beach volleyball
A spinning rod, casting rod, and 2 trolling rods, plus hand lines for fishing.
New BBQ grill June 2015
One 14 ft kayak. It's technically a single person but often accommodates 2 pax.
She accommodates up to 5 guests in three private cabins described below. Each stateroom is equipped with ensuite bathroom and electric fans in each cabin.
CABIN A: Port side forward, featuring a queen-sized berth, large opening hatch overhead, 2 large closets, 2 bedside shelves. (Cabins 1 & 2 are equivalent in the layout.) A private bathroom and shower/small tub adjoin.
CABIN B: Starboard side forward, featuring a queen-sized berth, large opening hatch overhead, 2 large closets and 2 beside shelves. (Cabins 1 & 2 are equivalent in the layout.) A private bathroom and shower/small tub adjoin.
CABIN C: portside side aft, a double size berth, large opening hatch overhead, dresser, and vanity. Adjoining, is a private bathroom.
If you have ever wanted to sleep under the stars, Rubicon’s trampolines also offer spacious star-spangled sleeping quarters.
Dimensions of queen beds: 73″x57″
Headroom in Cabins: 73″
Headroom in Salon: 75.5″
RUBICON has a new Honda 2000 watt generator, a 2kw inverter and a 15 gph watermaker
The main salon seats 10 guests and crew. The cockpit table seats 8 guests and crew.
Rubicon also has trampoline awnings for the foredeck.
Our Bahamas sailing charters include breakfast, lunch, dinner, snacks, and alcohol. We will accommodate special diets (diabetics, vegans) with prior notice. Fresh bread is prepared daily in time for an evening twilight dinner.
Menu 1:
Bahamas Breakfast
All breakfasts served with coffee/tea and juices
Eggs Benedict
Pancakes and Fruit
Southwest Frittata
French Toast
Breakfast Burrito
Muesli and Fruit
Bahamas Lunch
All lunches served with fruit or chips
Tuna Salad Sandwich
Cold Cuts on Hoagie Roll
Gourmet Nachos
Mushroom and Pepper Panini
Chicken Caesar Salad
Fish Tacos
Cocktail Hour Hors D’oeuvres
Hummus with Garlic Chips
Vietnamese Spring Rolls
Black Bean and Mango Salad
Conch Fritters
Bahamas Dinner
All dinners served with salad, a variety of side dishes and bread
Asian Stir Fry
Lamb Chops and Grilled Vegetables
Vegetable Lasagna
Fresh Catch of the Day
Spicy Clam Pasta
Chicken and Vegetable Kabobs
Desserts
Variety of pies, cookies, and delicious treats
Menu 2:
BREAKFAST:
- Banana cornbread pancakes with coconut and chia seeds topped with honey
- Omega bowls (chia porridge)
- Frittata
- Bagels with salmon, capers, onions, tomato
- Coconut flour crepes with fruit
- Soul/smoothie bowls/tarts
- Avocado toast
- Fruit salad in papaya
- Sweet potato biscuits
- Candied oranges
- Toasts
- Frozen bananas with coconut milk and chia seeds
LUNCH:
- Burritos/tacos/raw taco salad
- Pesto subs/panini roasted peppers, sun dried tomatoes with cucumber slaw
- Flat breads with vegetti pasta salad
- Fish/chicken over Caribbean salad
- Sweet potato crustini topped with
- Deconstructed sushi bowl with stuffed avocado
- Collard wraps with fall veggies (salad samurai cashew paste)
DINNER:
- Curry shrimp over black bean pasta
- Shrimp boil with corn and potatoes
- Fish with black bean salsa and saffron rice
- Paella with cornbread
- Truffle sweet potatoes, vegetti pasta
- Jessa’s sweet potato salad
NIBBLES:
- Caprese salad
- Cheese and crackers with meat
- Julianne veggies with hummus
- Spring rolls with rice paper and edamame
DESSERTS
- Raw tartlets
- Nice cream
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.