Ed Hamilton & Co.

SAIL AWAY

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

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″.

Sample Menu

From the Galley of Vanessa Bush, Summer season on SAIL AWAY

Before you board Sail Away, Nessie will work with you to plan a meal that will delight all members of your group. We can accommodate individual tastes and any dietary restrictions.  Every menu if planned according
Breakfast
Wake up to a delicious American, English or Continental breakfast accompanied with tea, coffee, fruit juices, Fresh fruit parfaits, muesli with yoghurt, toast and jam.
Eggs Benedict prepared with bacon and Hollandaise Sauce on English muffins
Breakfast frittata with breakfast rolls
Continental breakfast – baked muffins, cold meats, cheeses, pickles assorted fresh bread and cheeses
Scrambled eggs, smoked salmon, cream cheese on fresh croissant with avocado micro greens and Hollandaise sauce on the side
Captain’s pancakes served with fresh fruit platter, jams, honey and maple syrup
Eggs Florentine – poached eggs with spinach served on a potato rosti
Omelettes with your choice of fillings – bacon, herbs, mushrooms, cheese, tomatoes
Lunch
Mexican Tortilla – Filled with beef, black beans, tomato salsa, cheese, lettuce, guacamole and sour cream
Quiche of the day accompanied by salad and freshly baked bread
Chicken parmigiana served on French bean and pine nut salad
Salmon grilled served with tropical quinoa salad
Asian steak salad
Chicken Caesar salad
Lobster Salad
Moussaka and Greek Salad
Appetizers
Prosciutto wrapped asparagus with parmesan
Insalata Caprese salad
Zucchini balls with tzatziki
Scallops with pea puree
Parmesan baskets with avocado and shrimp
Artichoke and crab pots
Warm Goats Cheese salad
Gazpacho
Entrees
Grilled mahi mahi served with rice served with beurre blanc sauce leek puree
Butter chicken served with basmati rice, poppadum and all the condiments
Seared sesame Ahi tuna, coconut rice, stir fried veg ,wasabi sauce and wakame seaweed salad
BBQ grass fed beef tenderloin steak served with mushroom/pepper sauce and roasted veg
Pork tenderloin with caper sauce and chives served on sweet potato mash
Provencal-style rack of lamb on potato dauphinoise with buttered French beans served with red pepper puree
BBQ prawns with seasoned fresh vegetable risotto served with tropical salad
Desserts
Caribbean Pana cotta with blueberry coulis
Chocolate mousse
Pavlova with strawberries
Lemon cheese cake with seasoned berries
Chocolate Walnut Cake with fresh cream
Tiramisu
Orange crème Brulee
                                                 
For the younger members of the family
Hamburgers, Macaroni and cheese, Tacos, Chicken Tenders, Quesadillas and Lasagne
Freshly made chocolate brownies
Carrot Cake

A sampler from Chef Lisa’s Galley

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

 

 

 

 

Additional Rate Information

USVI pick-up and/or drop-off – Plus $500 each way.
XMAS week (from 18 up to 28 December possible dates) –
8 guests: US$37,400
10 guests: US$41,800
New Years week (from 27 December possible dates) –
8 guests: US$40,800
10 guests: US$43,900
Rates are all-inclusive in the Virgins – Plus Bar & Taxes outside the Virgins

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Based Nanny Cay, for US and British Virgin Islands charters

 

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
Winter 2020 to 2021 Inclusive $30,000 $30,000 $30,000 $31,000 $32,000 $33,000 $34,000 $36,000 $38,000
Summer 2022 Inclusive $30,000 $30,000 $30,000 $31,000 $32,000 $33,000 $34,000 $36,000 $38,000

Additional Rate Information

USVI pick-up and/or drop-off – Plus $500 each way.
XMAS week (from 18 up to 28 December possible dates) –
8 guests: US$37,400
10 guests: US$41,800
New Years week (from 27 December possible dates) –
8 guests: US$40,800
10 guests: US$43,900
Rates are all-inclusive in the Virgins – Plus Bar & Taxes outside the Virgins

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: Based Nanny Cay, for US and British Virgin Islands charters

 

– Capt. Sheldon Lindsay and Vanessa Bush – Your crew on SAIL AWAY through October, 2021 and Spring/Summer 2022

Captain Sheldon Lindsay
Sheldon is a qualified RYA Ocean Yacht Master Commercial endorsed with over 400,000 nautical miles under his belt. He has sailed in all the oceans of the world. Started sailing at the age of 8 on dingy competing at various regatta’s. In his late teens, Sheldon began sailing at Royal Cape Yacht club for many years racing on various keel boats. He is a qualified diesel mechanic. He also judged World Cup wind surfing for a couple of years and is good all-around water sportsman. Sheldon is a good teacher and will get you up on the wake board or ski’s with his coaching. He has lots of stories to tell of his many ocean crossings of the world including scrapes with pirates and Cape Horne. Anything on the water comes naturally to him having grown up in Cape Town, South Africa were surfing and sailing is a year round experience. Being involved with the ocean, diving, surfing and sailing is his life.

Chef Vanessa Bush
Nessie, as everyone calls her, started chartering in the Caribbean in the 1980’s and then went on to circumnavigate the world on a 40 foot steel boat. She is a chef with years of experience in boat catering and in villas in Europe specializing in Italian/French and Caribbean cuisine. She has over 100 000 nautical miles under her belt, ran the galley at the well known Atlantic Boat Club in Cape Town. Also spent her time raising children, running the local pony club and eventing on her horse whenever she had the time while running her late husband’s fishing business. After that started chartering in various parts of the world with Sheldon experiencing different cultures and cooking experiences.

Both Sheldon and Vanessa have open water dive and advanced first aid certificates. They enjoy entertaining and meeting new people from all parts of the world, having chartered in the Caribbean the Med and Thailand and sailed the Pacific.

– Mike and Lesley Blamey, Sail Away’s crew for November through March.

Warm and friendly, Captain Mike and Chef Lesley Blamey will spoil you with true South African hospitality. From the moment you step aboard, you will feel at home in the comfortable and beautifully appointed Sail Away. They grew up together, in the Sub Tropical coast of KwaZulu Natal, and the ocean and watersports have always been a big part of their life. They traveled extensively meeting new people and making friends around the world, and enjoying the cultures and cuisines of the world, and decided that once they sold their National Transport Company, and the children had graduated and left home they would pursue a more relaxed lifestyle sharing their love of the ocean, water sports, traveling, meeting new people, enjoying their cultures and cuisines and making new friends.

Mike is a qualified RYA Yachtmaster with over 50,000 sea miles under his belt. Together they have sailed and explored the Indian, Atlantic and Pacific Oceans. It gives him great pleasure to assist a total novice in getting up and sailing with a little guidance and encouragement. He is also a qualified Padi Dive Master, and will happily assist certified divers on planning their dives and accompany them as their guide. As an accomplished water-skier, and surfer he will soon have you up and riding on your water sports of choice. He is very competent in maintaining and running all aspects of his yacht. His warm and giving personality, love of life, sense of humor and honesty make him a great captain to sail with. His “generous” barman’s skills and great tales will have guests laughing into the night. He’s also a great DJ.

Lesley is a certified diver, and with 45000 sea miles logged is also proficient at the helm and in all crew aspects.
A great cook – who’s skills in the galley will delight you. Her wonderful cuisine, reflects favored dishes from around world, varied and beautifully presented. A true Piscies, you’ll find her in the water as as much as on it. She will happily take you on guided snorkeling safaris, pointing out all the varied corals and fish found in the beautiful Caribbean waters. She is a natural earth mother, who enjoys children, is fun, easy going, helpful and resourceful. She will happily play surrogate “granny” to the kids, keeping them entertained and happy while you enjoy a scuba dive or a visit to one of the fabulous beach bars or restaurants on the islands. From the moment you board Sail Away she will make you feel relaxed and at home, while making sure your every need is attended to. Mike and Lesley have been happily married for 40 years. Their friendship, respect and happiness together makes them a great team, and they look forward to giving you a holiday of a lifetime.

– Lisa Mead – Your chef on SAIL AWAY
Originally from Queensland, Australia, chef Lisa Mead has spent the past 25 years cooking between Australia, the Mediterranean and the Caribbean. She has created epicurean delights for all walks of life including royalty, heads of state and celebrities on board luxury yachts, in 5 star villas and restaurants. In addition to her time spent living in South East Asia, where she gained valuable experience with the local cuisine, if asked Lisa would describe her cooking as global, pulling from different cultures, using only the freshest of ingredients.
Currently Lisa is being filmed in her own cooking show as chef and host of a series titled: Galley Gourmet With Chef Lisa.

Title Name Nation Born Languages
Captain Sheldon Lindsay & Mike Blamey RSA & UK 0 English
Crew Vanessa Bush, Lesley Blamey and Chef Lisa Mead RSA Australia

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator Onan 17,5 Kwa
Water Maker Yes
Ice Maker Yes

Electronics

Sat Tv No
Ipod Yes

General

Length 62 Ft
Pax 10
Cabins 5
Year Built 2014
Cruise Speed 10
Guest Smoke On the deck
Guest Pet No
Children Allowed Yes
Min Child Age 4 - swimmers pls

Leisure

Dinghy Hardbottom 15
Dinghy Hp 60
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board 1
Stand Up Paddle 2
Gear Snorkel 12
Tube 1
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak 2
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 33 Ft
Draft 5 Ft
Queen 5
Pref Pickup Nanny Cay BVI
Other Pickup Yacht Haven, STT
Turn Around 48 hours
Builder Lagoon
Salon Stereo Yes
Num Dvd 50
Board Games Yes
Num Books 50
Num Dine In Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters No
Engines 2 x Engines VOLVO 150 HPGenerator ONAN 17.5 Kwa & Northern Lights 14Kw
Inverter Yes
Voltages 24 / 220 V
Kids Skis 1
Sea Bob No
Sea Scooter No
Swim Platform Yes (Tenderlift)
Fish Gear Type with reels, including a radar
Num Fish Rods 2
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Converters for the electric plugs.
Smart TVs in each guest cabin.
Showers 5
Tp In Heads Yes
Ac Night Yes
Other Toys 2 paddles
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″.

From the Galley of Vanessa Bush, Summer season on SAIL AWAY

Before you board Sail Away, Nessie will work with you to plan a meal that will delight all members of your group. We can accommodate individual tastes and any dietary restrictions.  Every menu if planned according
Breakfast
Wake up to a delicious American, English or Continental breakfast accompanied with tea, coffee, fruit juices, Fresh fruit parfaits, muesli with yoghurt, toast and jam.
Eggs Benedict prepared with bacon and Hollandaise Sauce on English muffins
Breakfast frittata with breakfast rolls
Continental breakfast – baked muffins, cold meats, cheeses, pickles assorted fresh bread and cheeses
Scrambled eggs, smoked salmon, cream cheese on fresh croissant with avocado micro greens and Hollandaise sauce on the side
Captain’s pancakes served with fresh fruit platter, jams, honey and maple syrup
Eggs Florentine – poached eggs with spinach served on a potato rosti
Omelettes with your choice of fillings – bacon, herbs, mushrooms, cheese, tomatoes
Lunch
Mexican Tortilla – Filled with beef, black beans, tomato salsa, cheese, lettuce, guacamole and sour cream
Quiche of the day accompanied by salad and freshly baked bread
Chicken parmigiana served on French bean and pine nut salad
Salmon grilled served with tropical quinoa salad
Asian steak salad
Chicken Caesar salad
Lobster Salad
Moussaka and Greek Salad
Appetizers
Prosciutto wrapped asparagus with parmesan
Insalata Caprese salad
Zucchini balls with tzatziki
Scallops with pea puree
Parmesan baskets with avocado and shrimp
Artichoke and crab pots
Warm Goats Cheese salad
Gazpacho
Entrees
Grilled mahi mahi served with rice served with beurre blanc sauce leek puree
Butter chicken served with basmati rice, poppadum and all the condiments
Seared sesame Ahi tuna, coconut rice, stir fried veg ,wasabi sauce and wakame seaweed salad
BBQ grass fed beef tenderloin steak served with mushroom/pepper sauce and roasted veg
Pork tenderloin with caper sauce and chives served on sweet potato mash
Provencal-style rack of lamb on potato dauphinoise with buttered French beans served with red pepper puree
BBQ prawns with seasoned fresh vegetable risotto served with tropical salad
Desserts
Caribbean Pana cotta with blueberry coulis
Chocolate mousse
Pavlova with strawberries
Lemon cheese cake with seasoned berries
Chocolate Walnut Cake with fresh cream
Tiramisu
Orange crème Brulee
                                                 
For the younger members of the family
Hamburgers, Macaroni and cheese, Tacos, Chicken Tenders, Quesadillas and Lasagne
Freshly made chocolate brownies
Carrot Cake

A sampler from Chef Lisa’s Galley

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

 

 

 

 

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.