- Guests 10
- Cabins 5
- Model Cat
- Year Built 2013
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|
|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
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
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
New Air Conditioning system
New Flybridge lighting
New Fusion Stereo System with speakers throughout & Bluetooth capability.
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
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.