Ed Hamilton & Co.

RUBY ONE

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. All guest cabin queen beds feature 3 inch foam mattress pads. The saloon is fronted by a private forward lounging cockpit.
There’s also a large flybridge lounging and helm area above.
Dining is either in the saloon, or al fresco on the aft deck. Air-conditioned throughout.

Sample Menu

BREAKFAST

Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available.

Bagel Bar with everything bagels, cream cheese, smoked salmon, capers and red onion

Eggs Benedict with thick ham on a toasted English muffin

Huevos Rancheros crispy tortillas with black beans, pico de gallo, cotija cheese, and fried eggs

Shakshuka Style Baked Eggs with feta and toasty sourdough

Loaded Avocado Toast with Poached Eggs on sourdough with red pepper flakes, feta, and lime

Quinoa Power Breakfast Bowls with sweet potatoes, local greens, and fried eggs

French Toast with honey drizzled mascarpone and berries served with crispy bacon

Vegetable frittata with chipotle aioli served with breakfast sausages and fresh bread

LUNCH

Sesame Crusted Tuna Bowls with a ginger-soy dressing and crispy wontons

Chicken Gyros with Greek salad, hummus, and a homemade tzatziki sauce

Chipotle Salmon Tacos with pineapple salsa, pico de gallo, guacamole, and cotija cheese

Pepper Crusted Steak Caesar Salad with croutons, shaved parmesan, and greek yogurt caesar dressing

Pulled Pork Burgers on a brioche bun with a homemade slaw

Lump Crab Cakes on a quinoa and arugula salad with remoulade sauce

California Salad with crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and a chipotle honey vinaigrette

APPETIZERS

Chefs Choice Charcuterie Board

Smoked Salmon Puff Pastry Bites

Honey Baked Brie with Crispy Toasts and Green Apples

Spicy Salmon Crispy Rice

Assorted Sushi Rolls

Pork Gyoza

Fresh Spring Rolls

Dinner

Pepper crusted filet with roasted mini potatoes and asparagus 

Blackened Mahi Mahi served with coconut rice, mango salsa, and curry aioli

Seared Scallops on a parmesean risotto with basil oil and parmesan tulie

Asian Style Sea Bass on smashed potatoes and sesame spinach

Sundried Tomato, Artichoke, and Spinach Tuscan Chicken Pasta

Red Wine Braised Short Ribs with a garlic potato mash and roasted vegetables

DESSERTS

Coconut Key Lime Pie with Fresh Whipped Cream

Salted Dark Chocolate Tart with Vanilla Bean Ice Cream

Dark Chocolate Dipped Fruits

Poached Pears with Caramel Sauce

Passionfruit Creme Brulee

Chocolate Mousse with Creme Anglaise and fresh berries

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the norm for good service is 15%-20% of the charter fee.

Christmas week or New Years week
7 nights aboard, up to 6 guests: US$36,000

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2023 Inclusive $29,000 $29,750 $30,500 $31,250 $32,000
Winter 2023 to 2024 Inclusive $29,000 $29,750 $30,500 $31,250 $32,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the norm for good service is 15%-20% of the charter fee.

Christmas week or New Years week
7 nights aboard, up to 6 guests: US$36,000

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Captain Adam:

Adam was born in Dublin, Ireland but grew up next to the river Thames in London. Being so close to the water was the perfect opportunity to get started in sailing and power-boating and he did so from the Age of 8. During his upbringing, he competed heavily in both match fleet and powerboat racing getting recognized by Team GB in his teenage years. There was no doubt that Adam would be a successful Captain as it was his lifelong aspiration. In 2015 he completed his Yacht-master Offshore 200ton License for both Sail & Motor yachts, he wasted no time breaking into the industry and his drive and determination have allowed him to take charge of various private & charter vessels in his 7 years as captain.

Adam prides himself on providing an unforgettable charter experience for all guests who step on board, during his 7 years as Captain there is nothing more satisfying than taking guests to the most amazing and remote places around the world whilst providing a personable 5-star experience. Guest satisfaction and feedback have allowed him to create lasting friendships with many clients who have returned for future charters. With a great sense of humor and supported by our knowledgeable crew he can assure guests their needs and requests will be taken care of onboard S/V Ruby One.

Chef Melissa:

Melissa was born and raised in Phoenix Arizona and went on to attend university there as well. Her passion for traveling started at a young age and hasn’t slowed down since! Five years ago she decided to make a career switch from sales and turn her focus on her love for cooking and seeing new places. Since then she’s worked in Croatia, Montenegro, Italy, and throughout the Caribbean.

She just recently graduated from Ashburton Cookery School with a certificate in Culinary Arts. She can’t wait to show you all the new things she’s learned while you’re on board. She always tries to incorporate fresh and local ingredients to create a culinary experience you’ll never forget! When she’s not in the kitchen you can find her snorkeling with turtles, hiking to find the best views, or reading a book in the sun.

Adam and Melissa met working on a boat in the Bahamas and have been together ever since. This outgoing duo share the same enthusiasm for life and make a great team. Together they can’t wait to show you around the British Virgin Islands and take you on a vacation you wont forget!

Adams Additional Qualifications: YM Power & Sail . MCA PDSD . MCA STCW 95. ML5/ENG1 . RYA PB2 (Commercially Endorsed) . IMIAL Level 2 HGV Technician/Mechanic . RYA VHF Radio . RYA Diesel Engine Maintenance . RYA Small Craft Radar.

Title Name Nation Born Languages
Captain Adam Bermingham Irish 1995 English
Crew Melissa Kodman US

Chef

Melissa

Accomodation

Electric Heads 3

Amenities

Ac Yes
Hair Dryer Yes
Generator 25kW
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 58 ft
Pax 6
Cabins 3
Year Built 2020
Cruise Speed 8 kts
Guest Smoke Transoms
Guest Pet No
Children Allowed Yes
Min Child Age Swimmers pref'd

Leisure

Dinghy 12.6
Dinghy Hp 40
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Fishing Gear Yes

Other Specs

size Feet 58.00 Ft
Beam 28 Ft
Draft 6 Ft
Queen 3
Pref Pickup Village Cay
Other Pickup No USVI ports pls
Turn Around 48 hours
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Dine In 8
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 110v
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit Yes
Fish Gear Type Shimano TLD 2 Speed 20
Num Fish Rods 2
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Other Toys 2 x GoCycle G3 Fold Away Electric Bikes
2 x Hobie Mirage Eclipse 10.5 Stand Up Paddle Bike
CoolerZ Tropical Breeze III 8-Person Floating Island

2 x XFoil – Electric Carbon Fiber Hydrofoil Surfboards (Due Mid 2023)

Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. All guest cabin queen beds feature 3 inch foam mattress pads. The saloon is fronted by a private forward lounging cockpit.
There’s also a large flybridge lounging and helm area above.
Dining is either in the saloon, or al fresco on the aft deck. Air-conditioned throughout.

BREAKFAST

Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available.

Bagel Bar with everything bagels, cream cheese, smoked salmon, capers and red onion

Eggs Benedict with thick ham on a toasted English muffin

Huevos Rancheros crispy tortillas with black beans, pico de gallo, cotija cheese, and fried eggs

Shakshuka Style Baked Eggs with feta and toasty sourdough

Loaded Avocado Toast with Poached Eggs on sourdough with red pepper flakes, feta, and lime

Quinoa Power Breakfast Bowls with sweet potatoes, local greens, and fried eggs

French Toast with honey drizzled mascarpone and berries served with crispy bacon

Vegetable frittata with chipotle aioli served with breakfast sausages and fresh bread

LUNCH

Sesame Crusted Tuna Bowls with a ginger-soy dressing and crispy wontons

Chicken Gyros with Greek salad, hummus, and a homemade tzatziki sauce

Chipotle Salmon Tacos with pineapple salsa, pico de gallo, guacamole, and cotija cheese

Pepper Crusted Steak Caesar Salad with croutons, shaved parmesan, and greek yogurt caesar dressing

Pulled Pork Burgers on a brioche bun with a homemade slaw

Lump Crab Cakes on a quinoa and arugula salad with remoulade sauce

California Salad with crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and a chipotle honey vinaigrette

APPETIZERS

Chefs Choice Charcuterie Board

Smoked Salmon Puff Pastry Bites

Honey Baked Brie with Crispy Toasts and Green Apples

Spicy Salmon Crispy Rice

Assorted Sushi Rolls

Pork Gyoza

Fresh Spring Rolls

Dinner

Pepper crusted filet with roasted mini potatoes and asparagus 

Blackened Mahi Mahi served with coconut rice, mango salsa, and curry aioli

Seared Scallops on a parmesean risotto with basil oil and parmesan tulie

Asian Style Sea Bass on smashed potatoes and sesame spinach

Sundried Tomato, Artichoke, and Spinach Tuscan Chicken Pasta

Red Wine Braised Short Ribs with a garlic potato mash and roasted vegetables

DESSERTS

Coconut Key Lime Pie with Fresh Whipped Cream

Salted Dark Chocolate Tart with Vanilla Bean Ice Cream

Dark Chocolate Dipped Fruits

Poached Pears with Caramel Sauce

Passionfruit Creme Brulee

Chocolate Mousse with Creme Anglaise and fresh berries

Request Info

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