Ed Hamilton & Co.

SEA ESTA

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Accommodations

The five guest staterooms each offer private en-suite heads and shower stalls. Beds include memory foam mattress toppers and memory foam pillows with cooling gel inserts. Each stateroom has a hanging closet and drawers for clothing.
Upper cabins 60×79 each

Bed Measurements in inches:
Lower fwd cabins 58×79 each
Two bed cabin (port aft lower) 29×78 each
Lower stbd aft cabin 58×79

Sample Menu

– Breakfast –

All served with fresh fruit, coffee, hot tea & juice options

Raspberry puff pancake, vanilla yogurt and a side of bacon 

Orange cream french toast served with breakfast sausage 

Caprese frittata served over local arugula with balsamic glaze

Avocado toast topped with a poached egg, fresh cilantro & sweet smoked paprika

Cheddar, bacon, egg & hash brown casserole served with warm scones

Banana pancakes with toasted coconut and pecans

Locally made bagels & smoked salmon platter with veggie cream cheese

– Lunch – 

Cajun crab cakes with sriracha aioli and a fresh citrus spinach salad

Cheeseburgers in paradise with rosemary kettle chips 

Caesar salad with baked snapper & a tomato, basil, bell pepper soup

Grilled panini with turkey, prosciutto, brie, thin-sliced pear, mango chutney, arugula 

Greek salad served with steak and shrimp and fresh baked beer bread

Chef salad with chicken, bacon, chèvre, avocado, heirloom tomatoes, honey dijon

BBQ pulled pork sandwiches, apple cabbage slaw, crispy fried onions, baked beans

– Hors D’oeuvres –

Cheese and charcuterie board

Tuna poke stack

Honey-pistachio baked brie

Vegetable eggrolls

Mediterranean spread

Fresh catch ceviche

Veggie dip boule bowl

– Dinner –

Caribbean lobster tail | filet mignon | roasted garlic truffle mash | local microgreens

Jamaican jerk mahi | coconut rice | avocado jalapeño crema | pineapple salsa

NY strip | buffalo shrimp | purple potato mash | gorgonzola & crispy onions | grilled carrots

Seared scallops | squid ink scampi | heirloom tomatoes

Grilled grouper | lobster risotto | prosciutto-wrapped asparagus

Sesame ginger glazed salmon | vegetable fried rice | wakame salad

Family style fiesta | surf & turf tacos | cumin black beans | taco accoutrements

– Dessert – 

Flourless chocolate cake with passionfruit coulis

Lemon scones with fresh berries and cream

White chocolate berry cheesecake with raspberry coulis

Key lime mousse with ginger snap crumble 

Dark chocolate brownies with salted caramel

Tropical fruit sorbet with amaretti biscuits

Freshly baked cookies with vanilla ice cream 

– Ship’s Bar –

Tito’s | Grey Goose | Deep Eddy Ruby Red

Tanqueray | Bombay

Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Banana | Cruzan Passion Fruit | Kraken | Captain Morgan

Sauza Silver | Patron Silver | Cazadores Reposado

Jack Daniels | Crown Royal |Maker’s Mark | Bulleit Bourbon

Cointreau | Grand Mariner | Peach Schnapps | Baileys | Kahlua | Triple Sec | Amaretto | Angostura Bitters

Coke | Diet Coke | Club Soda | Sprite | Ginger Ale | Ginger Beer | LaCroix | Ting | Orange Juice | Pineapple Juice | Cranberry Juice | Mango Juice | Passion Fruit Juice | Zing Zang Bloody Mary Mix

– Specialty Cocktails –

Classic Painkiller with Cruzan light rum, pineapple juice, orange juice and creamy coconut 

Island Style Mojito with Cruzan rum, fresh squeezed lime, local passionfruit, and homemade mint simple syrup

Award Winning Thai One On with Deep Eddy Grapefruit vodka, Thai basil & lemongrass simple syrup, fresh lemon and soda

Sea Esta’s famous Mai Tai with lots of rum and secret fresh ingredients

Watermelon Jalapeño Margarita with spicy infused Sauza silver, fresh lime, puréed watermelon and organic agave nectar

Mermaid Tears with Cruzan dark rum, Cruzan coconut rum, Blue Curaçao, pineapple juice and fresh lime

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for charters less than 6 nights.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2-4/$31,700 5/$32.750 6/$33,100 7/$33,450 8/$33,800 9/$34,650 10/$35,500
LOCAL FARE MEAL PLAN:Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2-4/$31,850 5/$33,125 6/$33,550 7/$33,975 8/$34,400 9/$35,325 10/$36,250
CHRISTMAS/ NEW YEAR’S RATE:7 night minimum
HRISTMAS: 1-10 pax @ $43,700 – must end no later than 12/27
NEW YEARS: 1-10 pax @ $43,700 – may not start prior to 12/28

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

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 2021 to 2022 Inclusive $32,000 $32,000 $33,000 $33,500 $34,000 $34,500 $35,000 $0 $0
Summer 2022 Inclusive $32,000 $32,000 $33,000 $33,500 $34,000 $34,500 $35,000 $0 $0
Winter 2022 to 2023 Inclusive $32,000 $32,000 $33,000 $33,500 $34,000 $34,500 $35,000 $36,000 $37,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for charters less than 6 nights.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2-4/$31,700 5/$32.750 6/$33,100 7/$33,450 8/$33,800 9/$34,650 10/$35,500
LOCAL FARE MEAL PLAN:Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2-4/$31,850 5/$33,125 6/$33,550 7/$33,975 8/$34,400 9/$35,325 10/$36,250
CHRISTMAS/ NEW YEAR’S RATE:7 night minimum
HRISTMAS: 1-10 pax @ $43,700 – must end no later than 12/27
NEW YEARS: 1-10 pax @ $43,700 – may not start prior to 12/28

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

CREW THROUGH JULY 2022 –

Brad Marquart grew up in a small Mississippi river town in Missouri. After completing a degree in Biology at a liberal arts college it was time for some adventure, and he left the Midwest for a new life on the ocean. He joined a commercial fisheries management consultancy in Alaska, working on fishing vessels to provide precise and timely data regarding fishery health directly to NOAA. After working aboard 12 large fishing and fish processing vessels operating out of Dutch Harbor and Juneau, he traded the Bering Sea for the Rocky Mountains and moved to Denver, Colorado. There he started as a bioenergy researcher developing alternatives to mining coal, before switching gears and becoming an environmental scientist liaising between the oil and gas industry and state regulatory bodies. However, his previous life on the ocean had left a mark.

Upon meeting Kristi, the new team set out to reconnect with previous careers on the water. Denver provides perhaps the most landlocked American Sailing School in the USA, and Kristi and Brad took every class they had time for. They left Denver for the east coast where they assisted with a sailboat delivery, and then took to new careers aboard a 74 foot charter ketch here in the Virgin Islands, which led to Brad earning his USCG 100-ton Master Captain’s license and moving on to operate charter catamarans. Now in his fifth year in the term charter industry, Brad has also earned an advanced scuba certification and enjoys sharing chef’s and guide duties with his wife. An innate naturalist, he loves identifying fish and watching their behavior. He loves life most when guiding snorkel and hiking excursions in the beautiful Virgin Islands and when winding down with our always-interesting guests after a memorable day.

Kristi Marquart has a diverse background within the charter boat and restaurant industries. Her culinary interest sparked at an early age in her family’s restaurant and brewery in Kansas, where she worked every position throughout high school and college. Eager to grow in the hospitality industry after graduating from KU, Kristi went on to manage three successful restaurant openings across the country with a company that believed in serving real food sourced from American farmers. She has always loved to cook for friends and family but it was her experience working alongside talented chefs and restaurateurs that ultimately groomed Kristi for her role as the chef aboard Sea Esta. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate. She obtains high quality cuts of meat and locally sourced eggs, produce and seafood (when available). Her menus are made with her guests preferences in mind, and she loves the creative freedom of serving beautiful meals that become a conversation piece over the table. Chef Kristi recently expanded her culinary repertoire while attending a two-week Yacht Chef course at the Ashburton Cookery School in England, where she trained under talented chefs with Michelin star backgrounds. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate, and her menus are made with the guests’ preferences in mind. Kristi loves the creative freedom of serving beautiful meals that become a conversation piece over the table.

Kristi also holds a USCG 100-ton Master Captain’s license, a bachelor’s degree in environmental science, an advanced diver certification, and ten years of experience handling various boats along the coasts of California, Georgia, South Carolina, and throughout the entire Eastern Caribbean. This is her eighth season operating charter boats out of the U.S. Virgin Islands. Kristi & Brad are honored to call Sea Esta home and will ensure your vacation is the kind you smile about for years to come.

CREW FOR 2022/2023 SEASON TBD

Title Name Nation Born Languages
Captain Brad Marquart USA 1981 English
Crew Kristi Marquart USA

Captain

Brad Marquart

Chef

Kristi Marquart

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 58
Pax 10
Cabins 5
Year Built 2013
Guest Smoke Aft sugar scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 15'
Dinghy Hp 50HP
Adult W Skis Yes
Stand Up Paddle 3
Gear Snorkel Yes
Tube Yes
Wake Board No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 28 Ft
Draft 5.8 Ft
Queen 5
Twin Cabins 1
Pref Pickup YHG
Other Pickup RH, Crown Bay
Turn Around 48 hours
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Num Dine In 10
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Voltages 110V
Dinghy Pax 12
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit USVI ONLY AT THIS TIME
Swim Platform Yes
Boarding Ladder Aft
Fish Gear Type Light Tackle
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Organic/Locally Grown Produce When Available. SPF 50 Reef Safe Sunscreen, Shampoo, Conditioner, and Body Wash provided for guest use.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Recent Upgrades:

New Air Conditioning system
New Flybridge lighting
New Fusion Stereo System with speakers throughout & Bluetooth capability.
Communicate Onboard WIFI
Showers 5
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys 6x18’ Floating Mat
Sub-Wing
Noodles
Inflatable Flamingo
Bocce Ball
Board Games
Wake Skate
Inflatable Flamingo & Parrot
Volleyball
JBL Waterproof speakers x 2
4 Yoga Mats
Inflatable Unicorn

The five guest staterooms each offer private en-suite heads and shower stalls. Beds include memory foam mattress toppers and memory foam pillows with cooling gel inserts. Each stateroom has a hanging closet and drawers for clothing.
Upper cabins 60×79 each

Bed Measurements in inches:
Lower fwd cabins 58×79 each
Two bed cabin (port aft lower) 29×78 each
Lower stbd aft cabin 58×79

– Breakfast –

All served with fresh fruit, coffee, hot tea & juice options

Raspberry puff pancake, vanilla yogurt and a side of bacon 

Orange cream french toast served with breakfast sausage 

Caprese frittata served over local arugula with balsamic glaze

Avocado toast topped with a poached egg, fresh cilantro & sweet smoked paprika

Cheddar, bacon, egg & hash brown casserole served with warm scones

Banana pancakes with toasted coconut and pecans

Locally made bagels & smoked salmon platter with veggie cream cheese

– Lunch – 

Cajun crab cakes with sriracha aioli and a fresh citrus spinach salad

Cheeseburgers in paradise with rosemary kettle chips 

Caesar salad with baked snapper & a tomato, basil, bell pepper soup

Grilled panini with turkey, prosciutto, brie, thin-sliced pear, mango chutney, arugula 

Greek salad served with steak and shrimp and fresh baked beer bread

Chef salad with chicken, bacon, chèvre, avocado, heirloom tomatoes, honey dijon

BBQ pulled pork sandwiches, apple cabbage slaw, crispy fried onions, baked beans

– Hors D’oeuvres –

Cheese and charcuterie board

Tuna poke stack

Honey-pistachio baked brie

Vegetable eggrolls

Mediterranean spread

Fresh catch ceviche

Veggie dip boule bowl

– Dinner –

Caribbean lobster tail | filet mignon | roasted garlic truffle mash | local microgreens

Jamaican jerk mahi | coconut rice | avocado jalapeño crema | pineapple salsa

NY strip | buffalo shrimp | purple potato mash | gorgonzola & crispy onions | grilled carrots

Seared scallops | squid ink scampi | heirloom tomatoes

Grilled grouper | lobster risotto | prosciutto-wrapped asparagus

Sesame ginger glazed salmon | vegetable fried rice | wakame salad

Family style fiesta | surf & turf tacos | cumin black beans | taco accoutrements

– Dessert – 

Flourless chocolate cake with passionfruit coulis

Lemon scones with fresh berries and cream

White chocolate berry cheesecake with raspberry coulis

Key lime mousse with ginger snap crumble 

Dark chocolate brownies with salted caramel

Tropical fruit sorbet with amaretti biscuits

Freshly baked cookies with vanilla ice cream 

– Ship’s Bar –

Tito’s | Grey Goose | Deep Eddy Ruby Red

Tanqueray | Bombay

Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Banana | Cruzan Passion Fruit | Kraken | Captain Morgan

Sauza Silver | Patron Silver | Cazadores Reposado

Jack Daniels | Crown Royal |Maker’s Mark | Bulleit Bourbon

Cointreau | Grand Mariner | Peach Schnapps | Baileys | Kahlua | Triple Sec | Amaretto | Angostura Bitters

Coke | Diet Coke | Club Soda | Sprite | Ginger Ale | Ginger Beer | LaCroix | Ting | Orange Juice | Pineapple Juice | Cranberry Juice | Mango Juice | Passion Fruit Juice | Zing Zang Bloody Mary Mix

– Specialty Cocktails –

Classic Painkiller with Cruzan light rum, pineapple juice, orange juice and creamy coconut 

Island Style Mojito with Cruzan rum, fresh squeezed lime, local passionfruit, and homemade mint simple syrup

Award Winning Thai One On with Deep Eddy Grapefruit vodka, Thai basil & lemongrass simple syrup, fresh lemon and soda

Sea Esta’s famous Mai Tai with lots of rum and secret fresh ingredients

Watermelon Jalapeño Margarita with spicy infused Sauza silver, fresh lime, puréed watermelon and organic agave nectar

Mermaid Tears with Cruzan dark rum, Cruzan coconut rum, Blue Curaçao, pineapple juice and fresh lime

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.