- Guests 6
- Cabins 3
- Model Powered Catamaran
- Year Built 2016
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2021 to 2022||Inclusive||$33,000||$34,000||$35,000||$36,000||$37,000|
Additional Rate Information
Winter 2021/22 refers to BRITISH VIRGIN ISLANDS Charter Rates
Yacht will be BVI based – Please use BVI PORTS ONLY
Please allow 48 hours between charters
Christmas week: up to 6 guests, 7 nights: US$38,500 in the BVI up to Dec 26th
New Years week: up to 6 guests, 7 nights: US$40,250 in the BVI no earlier then Dec 27th
Note: All-inclusive rates include up to 3 hours of engine time per day.
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Capt. Stuart Mackie and Chef/Mate Hannah Angel
Stu and Hannah have been working on charter boats for over 5 years in the BVI and Bahamas. They have a passion for hospitality and strive to do their best to give their guests a vacation of a lifetime.
Stu and Hannah met in 2013 in their home town of Southampton in the UK. Stu was working on a mega yacht, and during his second season aboard, whilst on a period of leave, he met Hannah. They decided to pursue a career together, and after a season in Turkey, came to the British Virgin Islands to work on charter catamarans.
Having grown up in Scotland, a stone’s throw from the sea, Stu has loved being on and around the water since childhood. In 2011 he decided to pursue his dream of sailing. After training for a year including a Trans-Atlantic, he left the UK to work on 250 ft mega yacht. Stu loves to share his knowledge of yachting and the local marine life. He has a passion for free diving, spear fishing, scuba diving, game fishing and all water sports.
Hannah has worked in multiple areas of hospitality during her career and is a graduate of the award winning Ashburton School of Cookery in the UK, where she worked with many talented chefs. She loves creating fun, fresh foods that look and taste amazing. Hannah has a bubbly personality and loves the social side of her work. She adores meeting new people and will make you laugh with her funny stories.
Stu and Hannah are an easy going couple that will focus your charter around your ideas. They want you to do the things you enjoy most at your preferred pace – relaxed or what’s next. Whether it is your first or fifth time to the BVI or the Bahamas, Stu and Hannah will help you explore the unique locations from the highlights to the lesser known anchorages and private coves.
2 x sunloungers to fly bridge.
Wireless sound system.
Complimentary sun cream and bug spray.
Toiletries: Shampoo, conditioner, body wash, body lotion and a selection of other bathroom amenities.
SEA BOSS can accommodate 6 guests in 3 cabins. The Master cabin has a king size bed, shower and separate toilet. A VIP cabin has a queen size bed, shower and toilet. A Guest cabin has a twin bed that can convert to a king, shower and toilet. Crew Have their own cabin and head. SEA BOSS is fully air conditioned through out, with individual room controls, including the Flybridge
From Hannah’s galley on SEA BOSS
Each morning you will be served Coffee, selection of teas, fruit juices, fresh fruit, toast and selection of preserves and cereal
Toasted English muffin topped with crispy bacon, lightly wilted spinach and a soft poached egg, finished with freshly made hollandaise sauce
Fresh toast, smashed avocado. heirloom tomatos,radish, feta, beet hummus topped with a poached egg fiished with a drizzled of chili oil.
Served with toasted bagels, cream cheese, capers and red onion
Grand Marnier French toast
Served with crispy bacon and maple syrup
Classic Eggs and Bacon
Fluffy scrambled eggs served with crispy bacon and thyme roasted cherry tomatoes
Oeufs en Cocotte
Baked eggs with grated cheese and finished under the grill served with freshly baked bread
Freshly Baked Croissants and Pastries
With ham and cheese platter
With fresh berries and maple syrup finished with a dusting of powdered sugar
Served on a soft taco with a mango, pineapple and avocado salsa topped with a ginger and lime sour cream
BLLT (Like a BLT but with Lobster!)
Bacon, grilled Lobster, Lettuce and Tomato served in a soft wrap with a chipotle mayo.
Salmon flaked over salad leaves, crisp green beans, cherry tomatoes, black olives, soft boiled egg, baby potatoes all topped with freshly shaved parmesan and finished with a lemon French dressing
Greek Salad with Meatballs
Hannah’s homemade meatballs served with tomatoes, cucumber, black olives and feta with a Greek dressing. Served with Hannah’s flatbread and fresh tzatziki.
Caribbean Shrimp Salad
Mango, Pineapple and Lychee salad served in a taco bowl, dressed with Honey Chili shrimp, coated in a creamy lime dressing
Asian Style Beef Salad
Seared fillet of beef with a salad of red cabbage, carrot, snow peas and Asian noodles smothered in a toasted sesame and soy dressing
Ohana Cheeseburger in Paradise
Hannah’s Homemade beef burger oozing with mozzarella, served with truffle fries
Classic Caesar Salad
Succulent chicken with charred baby gem, coconutty croutons, egg, Caesar dressing and a bacon crumb. All served in a parmesan basket.
Cheeses and meats served on a wooden board with olives, fruit, nuts, chutneys, crackers and homemade bread.
Pieces of fresh tuna with a cucumber salsa in an Asian ginger dressing. Served with an avocado sorbet and a spicy sauce.
Butternut, Sweet Potato and Coconut Soup
Roasted butternut squash and sweet potato soup with a hint of coconut, Served with toasted pinenuts and a drizzle of cream.
Succulent tomatoes served with mozzarella and fresh basil finished with pearls of balsamic and a light drizzle of olive oil.
Seared scallops with a curry cauliflower puree and a crispy bacon crumb.
Pea, Asparagus and Feta Salad
Fresh peas, feta, crispy asparagus and mint all combined in a lemon dressing.
Classic British Shrimp Cocktail
Jumbo shrimp in a classic Marie Rose sauce, served with baby gem and avocado. Topped with a sprinkle of cayenne pepper and fresh lemon juice.
Chicken Wrapped in Bacon
Filled with a garlic cheese, served with buttery mash potato, creamy leeks and tender green beans
Stuffed with spinach, roasted red peppers and goats cheese served with roasted parmesan baby potatoes, ribbons of carrot and zucchini and an Italian tomato sauce
Seared Tuna Steak
Served with a timbale of coconut rice, roasted broccoli with toasted sesame seeds, drizzled with an Asian style sticky sauce
Fresh lobster served with tagliatelle in a creamy tarragon and herb sauce, topped with parmesan and served with gooey garlic bread sticks.
Served with potato dauphinoise, sautéed garlic asparagus and a pea puree, completed with a smooth peppercorn sauce
Leg of Lamb
Studded with Rosemary and garlic and slow roasted, served over a bed of spinach accompanied with a sweet potato cake, braised red cabbage and a red wine jus
Fillet of Cod
Topped with a soft poached egg, served with crushed new potatoes, Wilted Spinach, Chorizo, finished with a chive butter sauce
Served with a peanut brittle
Bread and Butter Pudding
Topped with a Grand Marnier glaze, served with an orange and cranberry suzette
Crowned with a berry coulis and served with a shortbread cookie
White Chocolate Cheesecake
Served with chocolate sauce and fresh strawberries
Served warm with vanilla ice cream and caramel
Salted Caramel Pot
Topped with chocolate ganache and served with a vanilla Tuile
Classic English Apple Pie
Served hot with cool fresh 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.