Ed Hamilton & Co.

SEACLUSION

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

One king master cabin plus 3 queen cabins (NOTE: two of the queen cabins can be split and made into 2 twin beds). Dimensions listed below. All have ensuite private baths with stall showers, fresh water flush electric heads and vanity with sinks.

Large saloon (galley down model), oversized top desk for 360 degree view and large aft deck for alfresco dining.

2 wine coolers in salon.
Widescreen 55″ TV in salon.
Sonor surround sound

Hydraulic gangway for ease of boarding.
Hydraulic platform for ease of swimming and tender boarding.
Cockpit sunshade & front desk awnings .
Underwater lights.

Both Port & Starboard forward cabins can be configured as queens or singles (4 singles or 2 queen beds)
Berth dimensions:

MASTER/OWNERS KING
Length – 6′ 6 3/4″
Width – 5′ 11″
Depth including topper – 10″

VIP PORT – QUEEN
Length – 6′ 6 3/4″
Width – 5′ 3″
Depth including topper – 10″

FORWARD GUEST (PORT & STBD)
Singles x 4
Length – 6′ 6 3/4″
Width – 2′ 7 1/2″
Depth – 10″

Queen x 2
Length – 6′ 6 3/4″
Width – 5′ 3″
Depth – 10″

All beds have memory foam toppers for added comfort throughout the night.

Sample Menu

– DAY 1 –
BREAKFAST: Poached Egg served on top of toasted Sourdough with smoked Salmon, Avocado roses, Rocket & Capers
LUNCH: Sesame seared Tuna Niçoise Salad, Wasabi Cream, Seaweed Salad & freshly baked rosemary, cracked salt focaccia
COCKTAIL SNACK: Gorgonzola & Prosciutto bites
DINNER: Moroccan spiced chicken breast, fig & pistachio boudin, squash, turnips and chicken jus
DESSERT: Poached Apple & Pear Jelly with crumble Topping and Fig Cream

– DAY 2 –
BREAKFAST: Traditional Spanish Shakshuka served with Feta and chilli tomato relish
LUNCH: Tender grilled chicken & pineapple served with fresh local greens
COCKTAIL CANAPES: Crab salad wrapped in Cucumber cannelloni topped with caviar and microgreens
DINNER: Pan seared local fresh catch with chorizo velouté served with an assortment of local fresh green vegetables

– DAY 3 –
BREAKFAST: French Apricot & Walnut Crepes, Chia Seed Pudding served with fresh berries and homemade granola
LUNCH: Mediterranean Grazing Table – Olives – Crudites – Italian Bread, Melon Prosciutto & Burrata Salad – Tomato,
Sourdough, Red Pepper and Basil Salad – Lemon Butter Prawn Skewers
DINNER: Fillet of Beef, Shallot Tart Tatin, Parsnip Puree, Seasonal Greens & Madeira Jus
DESSERT: Classic Crème Brule

– DAY 4 –
BREAKFAST: Traditional German Breakfast with sliced meats, bread rolls, fresh baked bread rolls, selection of cheese, boiled eggs and various other options
LUNCH: Individual Courgettes, Sun Blushed Tomato, Thyme & Feta Tart with fresh 3 leaf salad
COCKTAIL SNACK: Refreshing Watermelon, Feta, Red Onion and Black Olive Salad
DINNER: Sweet & Spicy Grilled Mahi Mahi served with traditional Caribbean Coconut & Black Bean Rice, Mango Salsa and crunchy Broccolini

– DAY 5 –
BREAKFAST: Classic Eggs Benedict with Hollandaise Sauce
LUNCH: BBQ Grazing Table: Slow cooked Baby Back Ribs, Grilled Butternut Squash Goats Cheese & Olive Salad, Sliced Tomatoes with Mint and Lemon Dressing, Chickpea Shawarma Dip and Pita Pockets
COCKTAIL SNACKS: Curried Gratinated Mussels
DINNER: Whole stuffed Lemon Sole/Cod, Souffle Mousseline, Grapes, Shrimps, Girolles & Pine Nut Beurre Noisette
DESSERT: Greek Yogurt Panna Cotta with Caribbean fresh fruit and glass biscuit

– DAY 6 –
BREAKFAST: Traditional English Breakfast
LUNCH: Asparagus, Peas and Basil Barley Salad with fresh French Vinaigrette
COCKTAIL SNACKS: Charcuterie Board
DINNER: Slow cooked Pork Belly, Raisin puree, Cauliflower puree, Roasted cauliflower, Caramelized pan fried Scallops and Curry Oil

– DAY 7 –
BREAKFAST: Fresh fruit platter, Coconut Chocolate Ganache, French toast with fresh berries and smoothies
LUNCH: Caramelized Goat Cheese Wheels with roasted beets and fresh greens
COCKTAIL SNACK: Brick Pastry Parcels with smoked Tofu, Lemongrass & Fennel Filling
DINNER: Lobster Thermidor with young vegetables and side salad options
DESSERT: White Chocolate, Cardamon and Berries Tart

– DAY 8 –
BREAKFAST: Spinach Mushroom baked frittata
LUNCH: Local Caribbean Chicken Salad served with fresh breads
COCKTAIL SNACK: Caramelized Onion & Brie tarts
DINNER: Butter Bean Marsala with crispy Angel hair
DESSERT: Optional ice cream

Additional Rate Information

SLEEP ABOARD: $4,250
Includes boarding after 4pm, welcome cocktail then dinner to be taken ashore at client expense, breakfast is provided the next morning. 6 night charter or longer.
Excludes Christmas and New Years.

PLUS EXPENSES OPTION: $65,000 PLUS 30% APA.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$79,700 3/$79,550 4/$80,400 5/$82,250 6/$82,100 7/$82,950 8/$83,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$67,500 3/$79,775 4/$80,700 5/$82,625 6/$82,550 7/$83,475 8/$84,400

CHRISTMAS AND NEW YEARS RATES:
BVI PORTS ONLY
CHRISTMAS 2022: 1-8 guests @ $105,000 inclusive, 7 night minimum, charter must end by December 26th
NEW YEARS 2022/2023: 1-8 guests @ $110,000, 7 night minimum, charter may not start prior to December 28th

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Location Details: SXM ports are available with approval; ADD $5,000 – (round trip)
Grenadines ports are available with approval; ADD $10,000 – (round trip)
Possible after May 1st for out of the Virgin Islands mainly.
Please ask for USVI charters or drops. These can be offered depending on our schedule and commitments. Extra fees and turnaround time in between charters may be necessary.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2022 Inclusive $79,000 $80,000 $81,000 $82,000 $83,000 $84,000 $85,000
Winter 2022 to 2023 Inclusive $79,000 $80,000 $81,000 $82,000 $83,000 $84,000 $85,000
Summer 2023 Inclusive $79,000 $80,000 $81,000 $82,000 $83,000 $84,000 $85,000

Additional Rate Information

SLEEP ABOARD: $4,250
Includes boarding after 4pm, welcome cocktail then dinner to be taken ashore at client expense, breakfast is provided the next morning. 6 night charter or longer.
Excludes Christmas and New Years.

PLUS EXPENSES OPTION: $65,000 PLUS 30% APA.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$79,700 3/$79,550 4/$80,400 5/$82,250 6/$82,100 7/$82,950 8/$83,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$67,500 3/$79,775 4/$80,700 5/$82,625 6/$82,550 7/$83,475 8/$84,400

CHRISTMAS AND NEW YEARS RATES:
BVI PORTS ONLY
CHRISTMAS 2022: 1-8 guests @ $105,000 inclusive, 7 night minimum, charter must end by December 26th
NEW YEARS 2022/2023: 1-8 guests @ $110,000, 7 night minimum, charter may not start prior to December 28th

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Location Details: SXM ports are available with approval; ADD $5,000 – (round trip)
Grenadines ports are available with approval; ADD $10,000 – (round trip)
Possible after May 1st for out of the Virgin Islands mainly.
Please ask for USVI charters or drops. These can be offered depending on our schedule and commitments. Extra fees and turnaround time in between charters may be necessary.

Seaclusion Crewed Sunreef 80 Crew of Four

Crew consists of: Captain, Gourmet Chef, First Mate and a Steward

Captain Ricky and Chef Jess, originating from South Africa are the first friendly faces to welcome you onboard SY Seaclusion for your dream vacation.

Being a natural water adventurer as a young man Ricky loved surfing, fishing, he spent plenty of time on the beach being a life saver and has also completed his Scuba Diving Divemaster qualification.

Ricky’s passion and love for sailing on the ocean began in 2008 when took the adventure of a life time sailing a 48” Catamaran from South Africa to Australia via the Caribbean and Panama Canal. During this time Ricky obtained the knowledge and skillset that has molded him to be the quality of yacht master ocean he is today. After completing approximately 18 000 NM he was hooked to the beauty of sailing yachts and wanted nothing more but to share this experience with all of you.

Chef Jess found her love for food and creating mouthwatering dishes during her first couple of trips hosting guests onboard charter yachts in the Caribbean. She quickly realized that this is where she wanted to put her roots down and become a professional chef onboard luxury charter yachts. She completed multiple short cooking courses to further her knowledge that included a Plant base course with Leiths London and yacht chef course with Ashburton. Jess is experienced in various culinary styles and cuisines that include and are not limited to Vegan, Plant Based, Mediterranean and local Caribbean dishes.

This team duo has been working together since 2009 both in the corporate and yachting industry as Captain and Chef team and have run many successful charter seasons in the Caribbean and Mediterranean. Together they have completed 2 Atlantic Crossing over the past years and have both extensive experience of the Caribbean waters including the British Virgin Islands, USVI, Bahamas, St Martin, Antigua and more.

They are both incredibly passionate about their careers and take great pride in providing their guests onboard with a memorable, adventurist and enriched experience onboard. Their professional approach to tending to your every need will ensure that your sailing vacation ticks all the boxes and expectations.

Ricky and Jess look forward to welcoming you onboard and ensuring that your vacation is everything you have ever dreamed of.

Jacob Telford – First Mate
1st Mate Jacob was born and raised in Newport, Rhode Island, one of the sailing capitals of the world. Starting at age 10, he began competing in local regattas, both solo and as crew aboard his family’s J/120. After attending the University of Rhode Island, Jacob managed hotels, restaurants, and events, honing the skills of hospitality and entertainment. It was in 2020 that he decided to make yachting his life’s career and became a 1st Mate in Newport’s fleet of vintage America’s Cup competitors, the International 12 Meter Class. Today, Jacob combines high-performance sailing and luxury service to provide each charter with first-class adventure and accommodation.

Nyla Dugle- Stewardess
Born and raised on a farm in southern Indiana, Nyla decided to change the scenery and invest in her career on the ocean as a stewardess and Sous Chef. Nyla completed her culinary arts degree at Johnson & Wales University in Denver Colorado and spent two years working at some of the best restaurants in Denver as a cook.

Nyla started her yachting career on a 58ft Catamaran and has worked up towards reaching her goal on a beautiful sunreef 80. Along with being an impeccable stew and Sous chef, Nyla continues to grow her capabilities at see by working to become an adequate sailor.
Her eye for detail and passion for quality service ensures that your time on board Seaclusion will be well taken care of.

Title Name Nation Born Languages
Captain Ricky Moss South African 1987 English
Crew Jessica Muller South African
Seaclusion Crewed Sunreef 80 Chef Jessica Muller

Chef

Jess
Seaclusion Crewed Sunreef 80 Captain Ricky Moss

Captain

Ricky
Seaclusion Crewed Sunreef 80 First Mate Jacob Telford

First Mate

Jacob Telford
Seaclusion Crewed Sunreef 80 Stewardess Nyla Dugle

Stewardess

Nyla Dugle

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Two 50KVA
Water Maker 73.92 gallons per h
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 80
Pax 8
Cabins 4
Year Built 2020
Guest Smoke Stern only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy Williams 520
Dinghy Hp 230
Adult W Skis 4
Knee Board 2
Stand Up Paddle 2
Gear Snorkel 12
Tube Yes
Wake Board 2
2 Man Kayak 1
Float Mats Yes
Fishing Gear Yes

Other Specs

size Feet 80.00 Ft
Beam 38.5 Ft
Draft 6.9 Ft
King 1
Queen 3
Pref Pickup BVI
Other Pickup SXM
Turn Around 48 hours ( If same location )
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Dine In 8
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters No
Inverter Multiple
Voltages 120v and 230v
Water Capacity 422.4 gallons
Dinghy Pax 8
Kids Skis 4
Sea Bob No
Sea Scooter Yes
Swim Platform Yes
Boarding Ladder Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 2 deck showers
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge N/A
Sail Instruct Yes
Other Toys 2 Wakeboards (1 adult / 1 child)
2 ski's (1 adult / 1 child)
2 water tubes (doughnuts) 1 x 13.12 ft. tube / 1 x 9.84 ft. tube
1 inflatable sailing boat
1 inflatable trampoline
2 kayaks
2 SUP boards
snorkel gear (various adult and child sizes)
4 sea scooters
water football

One king master cabin plus 3 queen cabins (NOTE: two of the queen cabins can be split and made into 2 twin beds). Dimensions listed below. All have ensuite private baths with stall showers, fresh water flush electric heads and vanity with sinks.

Large saloon (galley down model), oversized top desk for 360 degree view and large aft deck for alfresco dining.

2 wine coolers in salon.
Widescreen 55″ TV in salon.
Sonor surround sound

Hydraulic gangway for ease of boarding.
Hydraulic platform for ease of swimming and tender boarding.
Cockpit sunshade & front desk awnings .
Underwater lights.

Both Port & Starboard forward cabins can be configured as queens or singles (4 singles or 2 queen beds)
Berth dimensions:

MASTER/OWNERS KING
Length – 6′ 6 3/4″
Width – 5′ 11″
Depth including topper – 10″

VIP PORT – QUEEN
Length – 6′ 6 3/4″
Width – 5′ 3″
Depth including topper – 10″

FORWARD GUEST (PORT & STBD)
Singles x 4
Length – 6′ 6 3/4″
Width – 2′ 7 1/2″
Depth – 10″

Queen x 2
Length – 6′ 6 3/4″
Width – 5′ 3″
Depth – 10″

All beds have memory foam toppers for added comfort throughout the night.

– DAY 1 –
BREAKFAST: Poached Egg served on top of toasted Sourdough with smoked Salmon, Avocado roses, Rocket & Capers
LUNCH: Sesame seared Tuna Niçoise Salad, Wasabi Cream, Seaweed Salad & freshly baked rosemary, cracked salt focaccia
COCKTAIL SNACK: Gorgonzola & Prosciutto bites
DINNER: Moroccan spiced chicken breast, fig & pistachio boudin, squash, turnips and chicken jus
DESSERT: Poached Apple & Pear Jelly with crumble Topping and Fig Cream

– DAY 2 –
BREAKFAST: Traditional Spanish Shakshuka served with Feta and chilli tomato relish
LUNCH: Tender grilled chicken & pineapple served with fresh local greens
COCKTAIL CANAPES: Crab salad wrapped in Cucumber cannelloni topped with caviar and microgreens
DINNER: Pan seared local fresh catch with chorizo velouté served with an assortment of local fresh green vegetables

– DAY 3 –
BREAKFAST: French Apricot & Walnut Crepes, Chia Seed Pudding served with fresh berries and homemade granola
LUNCH: Mediterranean Grazing Table – Olives – Crudites – Italian Bread, Melon Prosciutto & Burrata Salad – Tomato,
Sourdough, Red Pepper and Basil Salad – Lemon Butter Prawn Skewers
DINNER: Fillet of Beef, Shallot Tart Tatin, Parsnip Puree, Seasonal Greens & Madeira Jus
DESSERT: Classic Crème Brule

– DAY 4 –
BREAKFAST: Traditional German Breakfast with sliced meats, bread rolls, fresh baked bread rolls, selection of cheese, boiled eggs and various other options
LUNCH: Individual Courgettes, Sun Blushed Tomato, Thyme & Feta Tart with fresh 3 leaf salad
COCKTAIL SNACK: Refreshing Watermelon, Feta, Red Onion and Black Olive Salad
DINNER: Sweet & Spicy Grilled Mahi Mahi served with traditional Caribbean Coconut & Black Bean Rice, Mango Salsa and crunchy Broccolini

– DAY 5 –
BREAKFAST: Classic Eggs Benedict with Hollandaise Sauce
LUNCH: BBQ Grazing Table: Slow cooked Baby Back Ribs, Grilled Butternut Squash Goats Cheese & Olive Salad, Sliced Tomatoes with Mint and Lemon Dressing, Chickpea Shawarma Dip and Pita Pockets
COCKTAIL SNACKS: Curried Gratinated Mussels
DINNER: Whole stuffed Lemon Sole/Cod, Souffle Mousseline, Grapes, Shrimps, Girolles & Pine Nut Beurre Noisette
DESSERT: Greek Yogurt Panna Cotta with Caribbean fresh fruit and glass biscuit

– DAY 6 –
BREAKFAST: Traditional English Breakfast
LUNCH: Asparagus, Peas and Basil Barley Salad with fresh French Vinaigrette
COCKTAIL SNACKS: Charcuterie Board
DINNER: Slow cooked Pork Belly, Raisin puree, Cauliflower puree, Roasted cauliflower, Caramelized pan fried Scallops and Curry Oil

– DAY 7 –
BREAKFAST: Fresh fruit platter, Coconut Chocolate Ganache, French toast with fresh berries and smoothies
LUNCH: Caramelized Goat Cheese Wheels with roasted beets and fresh greens
COCKTAIL SNACK: Brick Pastry Parcels with smoked Tofu, Lemongrass & Fennel Filling
DINNER: Lobster Thermidor with young vegetables and side salad options
DESSERT: White Chocolate, Cardamon and Berries Tart

– DAY 8 –
BREAKFAST: Spinach Mushroom baked frittata
LUNCH: Local Caribbean Chicken Salad served with fresh breads
COCKTAIL SNACK: Caramelized Onion & Brie tarts
DINNER: Butter Bean Marsala with crispy Angel hair
DESSERT: Optional ice 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.