Ed Hamilton & Co.

SEGUNDO VIENTO

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

Master centre-line king suite forward and two aft queen berth suites.
Head room in the Saloon is 2.13m
Head room in the Cabins is 2m

Sample Menu

BREAKFAST

• Fresh fruit platter.(v)
• Selection of pastries , bread with  butter and homemade jams.(v)
• Yogurt with homemade granola and fruit.(v)
• Avocado toast with poached egg and crispy bacon.
• Bagel with a herb cream cheese, smoked salmon, arugula and capers.
• Hot ham and cheese croissant with fresh lettuce and tomato slices.
• English breakfast : eggs, sausages, bacon, baked beans, mushrooms and toast

LUNCH

• Watermelon salad with feta, cucumber, cherry tomatoes, kalamata olives, balsamic reduction and lemon basil sorbet.(v)
• Roasted cauliflower with  yogurt dressing, pomegranate,  seeds mix and cress. (v)
• Fish tacos with an aromatic herb salad, avocadoaioli, home made pickles served with a spicy coleslaw.
• Citrus cod salad, confit cod with fresh lettuce withgrapefruit and orange segments with a citrus dressing.
• Ocean salad: shrimps , crab, clams, cucumber, avocado, papaya with a light lime mayo on a lettuce base, served with crackers.
• Thai beef salad: arugula with peppers, carrot, mango, beef strips  marinated in a thai dressing.
• Smoked  pastrami sandwich on a foccacia bread with mustard , sundry tomato,  goat cheese, pickled cucumber and cress, served with a crispy  potato straw.

SNACKS

• Mezze platter: hummus, tzatziki, tabouleh with fresh crudites, crostinis and marinated olives.(v)
• Summer rolls: selection of paper rice rolls with veggies , tofu and shrimps served with  soy and spicy  sauce.
• Spanish potato omelette with truffle mayo.(v)
• Charcuterie board: selection of cheese , cured meats, marinated sardines with bread, grissines, fig jam and grapes.
• Gyoza and steam dumplings: pan fried gyoza with chicken , apple and ginger. Steam wanton dumplings with pork  and shiitake.
• Empanadas with mahi mahi, spinach and raisins.
• Peruvian Ceviche served on a crispy toast with a sweet potato cream, sweet corn and crispy  coriander.

DINNER

• Green pea risotto with a parmesan crisp and cress (v)
• Lobster wonton ravioli with a creamy americaine sauce.
• Snapper with a herb crust  with a  veggie timbale served with a roasted red pepper sauce.
• Seafood paella with saffron aioli.
• Chicken curry in a squash with bulgur.
• Steak with dauphinoise potato, asparagus and roasted tomato cherry served with a mustard  sauce.
• Lamb boneless rolled with sauteed spinach, pakchoi, snap peas and a creamy mash potato  served with a red wine sauce.

DESSERTS

• Lemon tart with cream.
• Apple tart with vanilla cinamon ice cream.
• Pineapple rum cake.
• Mango cheesecake.
• Matcha tiramisu.
• Orange chocolate tart.
• Fruit skewers with a chocolate mint sauce.

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

January – April, 2024 in Baha California, Mexico
Rates are plus all expenses and local taxes.

Christmas week & New Years week: Up to 6 guests for US$55,500+++

Additional Rate Information

Summer Area: South Pacific

Winter Area: Mexico, Central America

Location Details: Baja, Mexico, for Winter 2024

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2024 Plus Expenses $50,000 $50,000 $50,000 $50,000 $50,000
Winter 2024 to 2025 Plus Expenses $50,000 $50,000 $50,000 $50,000 $50,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

January – April, 2024 in Baha California, Mexico
Rates are plus all expenses and local taxes.

Christmas week & New Years week: Up to 6 guests for US$55,500+++

Location Details

Summer Area: South Pacific

Winter Area: Mexico, Central America

Location Details: Baja, Mexico, for Winter 2024

LEE ADAMS – Segundo Vent’s captain for October through December, and April through June

Lee grew up on the peninsula of Cape Town, South Africa. As a youngster and under the guidance of his Grandfather, Admiral Tom Hardiman SA Navy, he was introduced to sailing and racing in the Bay. His maiden voyage and ocean crossing from Cape Town to Antigua was aboard a racing sloop back in 1999. After several local regattas in the Carib, he was invited aboard the classic Schooner, The Tree of Life (with 8 manual sails). After an initial circumnavigation aboard, he took over as Captain.
Lee has explored and lived in the Caribbean for more than 10 years and is a long time resident in the Lesser Antilles. His local knowledge is a key component for any successful holiday where the Captain must find the best hidden locations, crystal clear dive sites and dodge any weather.
Lee’s qualities as a person are special. Meet him and you will know instantly why he Captain’s the very first Privilege 640, Segundo Viento. The atmosphere onboard is perfectly balanced and maintained, and with his unique skillset, adventure is always on hand.
is an active and enthusiastic person, he enjoys all water sports. The experiences he has gained through his travels along with a jovial personality creates a pleasant atmosphere which is enough to make any guest aboard feel right at home, ready to relax and enjoy themselves.

CAMI BEDOUIN – Segundo Viento’s captain for January through March, and July through September

Originally from France and Italy, Captain Cami has been an ocean lover and nature enthusiast from a very young age.

She grew up in Italy near the coast where her weekends were mostly spent horseback riding, swimming in the Mediterranean Sea, sailing on lakes with her dad and skiing in the mountains.

After graduating from university in England, she traveled to many countries around the world and worked in marine conservation, hospitality, diving and sailing. Very quickly, she fell in love with the ocean which led her to pursue a life at sea in the yachting industry.

She has been sailing around the British Virgin Islands for the past 5 years and her local knowledge allows her to tailor itineraries to her guests wishes and make sure to include all their favorite activities.

She is a very energetic person and is always excited to share her love for the ocean as well as the islands with her guests. She is very active and will happily take guests on adventures – whether it be a sail, a dive, or a sunset hike, she’s up for it! She always looks forward to giving the guests the best most memorable experience onboard.

BIANCA MARTINEZ – Chef

Born and raised in the Mediterranean on the Island of Palma de Mallorca, the Sea has always been my passion.
And one of my main achievements was rowing in the Spanish National team and gaining my gold medal.
After obtaining my title as Chef I commenced traveling around the world learning new cultures and Gastronomy .
I am grateful to have worked in some of the most exclusive hotels and restaurants around the world. Training under top chefs and gaining experience that is priceless in the gastronomy profession.
Working onboard Yachts and boats has entwined my two passions the sea and gastronomy.
My menus are a mixture of old and new cultures waiting to be savoured. I look forward to providing you with a tasty experience that will want you returning to Segundo Viento over and over again.

SASHA – Mate and Dive Instructor
Professionally, I have accumulated 10 years of working experience in the dive industry in Malaysia, Mexico and private yacht charters in the British Virgin Islands.
I started off as an underwater videographer back in 2012 and by January 2015, I became a certified PADI Instructor.
Easily adaptable, I am comfortable working in remote places.
Due to Covid 2019-2020, my first yachting experience as a crew member in the British Virgin Islands was put to a halt, as the Caribbean Islands were shut down.
Fast forward to two years, I am back in the charter industry, hoping this ‘second chance’ will reward me with different learning experiences.
As a selfless, energetic, hard working and patient person, I aspire to sail around the world and share the tales of the seas. I enjoy providing friendly 5 star service to all my guests and I love nothing more than creating those sunset cocktails you so deserve…

Title Name Nation Born Languages
Captain Lee Adams & Cami Bedouin RSA & Belgium 1980 English
Crew Bianca Martinez Spanish

Captain

Lee

Chef

Bianca

Mate / Dive Instructor

Sasha

Capt.

Cami Bedouin

Accomodation

Electric Heads 3

Amenities

Ac Full
Hair Dryer Yes
Generator 13.5 Kw
Water Maker 2
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 64 ft
Pax 6
Cabins 3
Year Built 2021
Guest Smoke Transoms
Guest Pet No
Children Allowed Yes
Min Child Age 19.69 ft

Leisure

Dinghy 14.5 ft
Dinghy Hp 195
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel 12
Tube Yes
Wake Board Yes
1 Man Kayak 2
Float Mats Yes
Fishing Gear Yes

Other Specs

Beam 30
Draft 6
King 1
Queen 2
Pref Pickup Village Cay Marina
Other Pickup Nanny Cay, West End (No STT)
Turn Around 48 hours
Builder Privilege
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Digital
Num Cds Digital
Cam Corder Yes
Num Dine In 6
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters No
Inverter 8Kw
Voltages 110 & 220
Water Capacity 1300 ptrs
Dinghy Pax 8
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Swim Platform Yes
Boarding Ladder Stern
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Scuba Onboard Onboard
Other Entertain 2 Seabobs
Direct TV with Netflix & Amazon Prime
Unlimited Sat internet
Showers 3
Tp In Heads Yes
Num Video Digital
Other Toys 2 Seabobs

Master centre-line king suite forward and two aft queen berth suites.
Head room in the Saloon is 2.13m
Head room in the Cabins is 2m

BREAKFAST

• Fresh fruit platter.(v)
• Selection of pastries , bread with  butter and homemade jams.(v)
• Yogurt with homemade granola and fruit.(v)
• Avocado toast with poached egg and crispy bacon.
• Bagel with a herb cream cheese, smoked salmon, arugula and capers.
• Hot ham and cheese croissant with fresh lettuce and tomato slices.
• English breakfast : eggs, sausages, bacon, baked beans, mushrooms and toast

LUNCH

• Watermelon salad with feta, cucumber, cherry tomatoes, kalamata olives, balsamic reduction and lemon basil sorbet.(v)
• Roasted cauliflower with  yogurt dressing, pomegranate,  seeds mix and cress. (v)
• Fish tacos with an aromatic herb salad, avocadoaioli, home made pickles served with a spicy coleslaw.
• Citrus cod salad, confit cod with fresh lettuce withgrapefruit and orange segments with a citrus dressing.
• Ocean salad: shrimps , crab, clams, cucumber, avocado, papaya with a light lime mayo on a lettuce base, served with crackers.
• Thai beef salad: arugula with peppers, carrot, mango, beef strips  marinated in a thai dressing.
• Smoked  pastrami sandwich on a foccacia bread with mustard , sundry tomato,  goat cheese, pickled cucumber and cress, served with a crispy  potato straw.

SNACKS

• Mezze platter: hummus, tzatziki, tabouleh with fresh crudites, crostinis and marinated olives.(v)
• Summer rolls: selection of paper rice rolls with veggies , tofu and shrimps served with  soy and spicy  sauce.
• Spanish potato omelette with truffle mayo.(v)
• Charcuterie board: selection of cheese , cured meats, marinated sardines with bread, grissines, fig jam and grapes.
• Gyoza and steam dumplings: pan fried gyoza with chicken , apple and ginger. Steam wanton dumplings with pork  and shiitake.
• Empanadas with mahi mahi, spinach and raisins.
• Peruvian Ceviche served on a crispy toast with a sweet potato cream, sweet corn and crispy  coriander.

DINNER

• Green pea risotto with a parmesan crisp and cress (v)
• Lobster wonton ravioli with a creamy americaine sauce.
• Snapper with a herb crust  with a  veggie timbale served with a roasted red pepper sauce.
• Seafood paella with saffron aioli.
• Chicken curry in a squash with bulgur.
• Steak with dauphinoise potato, asparagus and roasted tomato cherry served with a mustard  sauce.
• Lamb boneless rolled with sauteed spinach, pakchoi, snap peas and a creamy mash potato  served with a red wine sauce.

DESSERTS

• Lemon tart with cream.
• Apple tart with vanilla cinamon ice cream.
• Pineapple rum cake.
• Mango cheesecake.
• Matcha tiramisu.
• Orange chocolate tart.
• Fruit skewers with a chocolate mint sauce.
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