Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Sam Collins | British | 0 | 200 T RYA Yachtmaster | English |
| Crew | Zina Lynkova | Ukrainian | Ashburton Culinary Certificate, Diploma is Gastronomic Cuisi |
MEET YOUR CREW for 2024/25 season
CAPTAIN: Sam Collins
CHEF: Zina Lynkova
STEWARDESS: Anna Vann
Sam and Zina met on holiday in St Marten, where they hatched a plan to work together offering concierge, experienced rich ccrewed charters in paradise. They have been sailing professionally side-by-side, full-time for more than nine years, all over the eastern
Caribbean, across the Atlantic and the Mediterranean. They consider themselves very lucky to be living in beautiful places,
sharing their happiness, excellent food and enthusiasm with their guests.
Sam has worked as a full-time captain for more than a decade, accumulating thousands of miles at sea, including a transatlantic passage as captain. He is committed to ensuring the highest level of safety, service and fun for every guest. As soon as you step on board you will feel relaxed and at home. His long list of interests include BBQing, making cocktails, stargazing & engaging in interesting topics of conversation. For fitness he enjoys water sports, especially diving & anything involving a sail and on occasion he plays the guitar too.
Chef Zina is from Ukraine and grew up in the seaside town of Yalta in Crimea. She worked in the hotel business from a young age and lived in Italy before meeting Sam. She obtained her culinary training as a yacht chef in France, England and Thailand. Guests love Zina’s kindness and her prowess in the galley, where she consistently produces beautiful and delicious meals. Her other interests include music, dancing, swimming & scuba diving.
Anna is an experienced yacht crew having sailed 40,000nm over a 7 years period exploring many beautiful places with her husband on their catamaran. They started their journey from the Dominican Republic down through the eastern Caribbean, Barbados, ABC Islands, Colombia, Panama, across the Pacific Ocean to French Polynesia, to New Zealand, then onto Fiji, across to Indonesia, Seychelles and finally to Tanzania where we sold our boat. On returning to England, Anna completed her silver service and maritime training and continued life at sea working on commercial yachts. She worked in the roles of stewardess, deckhand, 2nd mate and chef. She naturally cares for others and their wellbeing and would enjoy offering yoga and fitness sessions onboard in addition to serving her guests on charter.
In her spare time she volunteers at her local church and participates in local clubs – from gardening to golfing – leading an active lifestyle.
Anna is looking forward to sharing her experience and ensuring that her guests have the best time on charter.
Captain
Sam Collins
Chef
Zina Lynkova
Stewardess
Anna Vann
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $37,000 | $37,000 | $37,000 | $38,000 | $39,000 | $39,750 | $40,500 | $42,250 | $44,000 |
| Winter 2024 to 2025 | Inclusive | $39,000 | $39,000 | $39,000 | $40,000 | $31,000 | $31,750 | $42,500 | $44,250 | $46,000 |
| Summer 2025 | Inclusive | $39,000 | $39,000 | $39,000 | $40,000 | $41,000 | $41,750 | $42,500 | $44,250 | $46,000 |
| Winter 2025 to 2026 | Inclusive | $39,000 | $39,000 | $39,000 | $40,000 | $41,000 | $41,750 | $42,500 | $44,250 | $46,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: Yacht is BVI based
Pick-up and drop off is YHG, St. Thomas or Tortola, BVI
MEET YOUR CREW for 2024/25 season
CAPTAIN: Sam Collins
CHEF: Zina Lynkova
STEWARDESS: Anna Vann
Sam and Zina met on holiday in St Marten, where they hatched a plan to work together offering concierge, experienced rich ccrewed charters in paradise. They have been sailing professionally side-by-side, full-time for more than nine years, all over the eastern
Caribbean, across the Atlantic and the Mediterranean. They consider themselves very lucky to be living in beautiful places,
sharing their happiness, excellent food and enthusiasm with their guests.
Sam has worked as a full-time captain for more than a decade, accumulating thousands of miles at sea, including a transatlantic passage as captain. He is committed to ensuring the highest level of safety, service and fun for every guest. As soon as you step on board you will feel relaxed and at home. His long list of interests include BBQing, making cocktails, stargazing & engaging in interesting topics of conversation. For fitness he enjoys water sports, especially diving & anything involving a sail and on occasion he plays the guitar too.
Chef Zina is from Ukraine and grew up in the seaside town of Yalta in Crimea. She worked in the hotel business from a young age and lived in Italy before meeting Sam. She obtained her culinary training as a yacht chef in France, England and Thailand. Guests love Zina’s kindness and her prowess in the galley, where she consistently produces beautiful and delicious meals. Her other interests include music, dancing, swimming & scuba diving.
Anna is an experienced yacht crew having sailed 40,000nm over a 7 years period exploring many beautiful places with her husband on their catamaran. They started their journey from the Dominican Republic down through the eastern Caribbean, Barbados, ABC Islands, Colombia, Panama, across the Pacific Ocean to French Polynesia, to New Zealand, then onto Fiji, across to Indonesia, Seychelles and finally to Tanzania where we sold our boat. On returning to England, Anna completed her silver service and maritime training and continued life at sea working on commercial yachts. She worked in the roles of stewardess, deckhand, 2nd mate and chef. She naturally cares for others and their wellbeing and would enjoy offering yoga and fitness sessions onboard in addition to serving her guests on charter.
In her spare time she volunteers at her local church and participates in local clubs – from gardening to golfing – leading an active lifestyle.
Anna is looking forward to sharing her experience and ensuring that her guests have the best time on charter.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Sam Collins | British | 0 | English |
| Crew | Zina Lynkova | Ukrainian |
Captain
Sam Collins
Chef
Zina Lynkova
Stewardess
Anna Vann
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Smart TVs in each guest cabin.
1 wake skate
A 4-rider towing ring
2 bean bags (cushions Fatboy) on the deck, one square for 2 persons and one rectangular for 1 person.
SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en suite bathroom and separate showers.
The queen beds dimensions are 81″x 63″.
Chef Zina’s Sample Menu
BREAKFAST
Blueberry Muffins
Eggs Benedict with Homemade Hollandaise and Crispy Bacon
Salmon Gravlax Bagel with Cream cheese, Capers, Red Onion
French Toast Casserole Made From Croissants! Topped with Berries
Shakshuka with Feta cheese, Chickpeas and Harissia
Waffles served with Greek Yogurt, Berries, Bacon and Maple Syrup, Scrambled Eggs
Frittata with Leeks, Green Peas, Goats Cheese and Parmigiano
Toasted Croissants topped with Poached Eggs, Avocado and Smoked Salmon
LUNCH
Tuna Nicoise Salad with Seared Sashimi Grade Tuna, Green Beans & Olives Kalamata
Melon & Prosciutto Parmesan salad
Oven baked Grouper Tacos with homemade both Pineapple salsa & Guacamole
Sticky 5 Spice Baked Salmon with Mango slaw and Crispy Noodles
Creamy Curry Chicken Salad with Hearts of Palms, Grapes & Avocado
APPETIZER
Burrata salad served with Peaches, Coloured Tomato, Cherries, Capers,
Basil & Mint topped with Sicilian Pistachio and Lemon infused oil
Tropical Tuna tartare – Saku Tuna with Pineapple & Cantaloupe,
Marinated in Fresh Orange and Lime Juice
Pulled Pork Bao Buns with BBQ sauce
Fresh Veggie Spring rolls with Peanut & Sweet Chilli sauces
MahiMahi Ceviche served with Osetra Caviar, Trout Caviar, Grapefruit Supreme, Lime Supreme, Sunflower Micros & Olive oil Orange Shavings.
Bruschetta with Goats Cheese, Onion Chutney & Prosciutto & Greek Skewers
Smoked Salmon rolls, Tuna Open mini Sandwiches
Caramalized Opnion and Brie Tart seved on Slices of Cucumber with Balsalmic Reduction
DINNER
Fresh Snapper Baked in the oven Mediterranean style (Garlic, Parsley,
Cherry Tomato, Olives & White wine) Baked Baby Potatoes
Caribbean Curry Chicken served with Roti shells, Basmati rice, Mango Chutney, Tropical Slaw
Classic Creamy Shrimp Pad Thai
Greek meze style: Grilled Chicken, Halloumi, homemade Tzatziki, Baba Ganoush, Pita, CousCous, Greek Salad
Lobster Pasta with Homemade Pesto & Parmigiano, Sun Dried Tomatoes, Basil, Squeeze of Lemon
Fillet Steak with Port Wine Sauce, Asparagus and Potato Puree and Balck Salt
DESSERT
Yogurt Pannacotta with Tropical fruit salad
Pavlova with Berry coulis, Amaretto Cream, Topped with Berries
Crepes with Homemade Vanilla Ice Cream, Fried Bananas & Caramel
Homemade Baklava
Chocolate Cake with Raspberry Sorbet & Berries
Poached Pears in Safrron Sauce with a Swirl of Cream
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
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Chef Lisa’s Sample Menu
B R E A K F A S T
Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt
Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon
Breakfast Pizza – A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.
Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.
Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.
Thick sliced Brioche French toast stuffed with Apple strudel
L U N C H
Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert – Mango sorbet)
Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.
Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert – mini citrus tart)
A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert – mini chocolate chip cookie cake)
Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)
Middle Eastern dishes – (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)
Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert – warm gooey brownies with vanilla bean ice- cream)
D I N N E R
STARTERS
Shot glass with chilled watermelon and basil soup.
Thai Green mango salad
Mini Goat savoury cheesecake topped with red onion jam
Pumpkin Soup with cracked pepper and infused with vodka
Ensalata Caprese Salad
Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing
ENTREES
New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.
Beef Rendung – ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa
Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer
Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad
Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce
Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy
D E S S E R T
Dark chocolate warm flour less chocolate cake with a raspberry coule
Sticky croissant pudding with dolce leche ice cream
Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl
Apple and rhubarb crumble with creme Anglaise
Mini New York cheese cake topped with passionfruit glaze and persian cotton candy
Caramelised banana spring rolls with Nougat ice cream.
Mini tirimasu
SAIL AWAY WINE LIST
WHITE WINES
SAUVIGNON BLANC
Matua (NZ)
Babich (NZ)
Kim Crawford (NZ)
Decoy by Duckhorn (USA)
Sauvion (Sancerre FR)
CHARDONNAY
Hess (USA)
Kendal Jackson (USA)
Went Morning Fog (USA)
Benziger(USA)
CHENIN BLANC
Tread Lightly (SA)
PINOT GRIGIO
Santa Margerita (IT)
Placido (It)
Willamette Valley (USA)
ROSE
Minuty (Provence FR)
Miraval (Provence FR)
Figuiere (Cotes de Provence)
SPARKLING- Chandon (Napa Brut USA)
PROSECCO- Santa Magarita (IT)
RED WINES
BLENDS
Hess Select Blend (USA)
CABERNET SAUVIGNON
Joel Gott (USA)
Josh (USA)
Benziger (USA)
Kendal Jackson (USA)
The Seeker (Chile)
PINOT NOIR
Duck Pond (USA)
Rodney Strong(USA)
MALBEC
Catena (Argentina)
RIOJA
Celesta Ribera del Duero (Spain)
ZINFANDEL
Joel Gott (USA)
MERLOT
Kendal Jackson (USA)
Benziger (USA)
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.