Ed Hamilton & Co.

SERENITY 4.8

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen berth guest cabins each with a private en-suite bath including electric head, shower and sink/vanity. Port side has wet shower stalls and starboard side has dry stalls.
All cabins have individually controlled air-conditioning for each cabins comfort.
Top deck fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Sample Menu

APPETIZERS
Salmon Tartare, Melba Toast with Dill Sauce.
Jalapeno Popper in Wonton Cups.
Spicy Beef Tartare, Mustard Sauce and Deep Fried Capers.
Roasted Cherry Tomato Bruschetta and Goats cheese.
Spring Rolls with Tomato Chilli Jam Dip. 
Asian Style Sticky Chicken Wings.
BREAKFAST/BRUNCH
Eggs Benedict with Prosciutto on an English muffin.
Breakfast Burrito.
Croissant Breakfast Sandwich.
Breakfeast – Platter of Pancakes, Waffles Candied Bacon and Fresh Fruit.
French Toast Casserole
LUNCH
Hummus Wraps. 
Smoked Chicken Pasta Salad.
Asian Style Fried Chicken with noodles and Veg.
Seared Tuna with Spicy Mango salsa served with steamed rice. 
Sun Dried Tomato Pesto Pasta with salad and crispy bacon 
Bacon Cheese Burger Wrap with hand-cut shoestring fries.
DINNER
Ostrich fillet with roasted cherry tomatoes, mixed mushrooms and Veg.
Browned garlic butter Chicken.
Beef & broccoli Lo Mein.
Mediterranean pan sared Sea Bass.
Creamy garlic Prawns and fresh baked bread. 
DESSERT
Lavender & honey Créme Brûlée.
Deconstructed lemon meringue pie.
Lemon Tart.
Tropical Mille Feuille.
Coconut panna cotta.

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/27/20

 

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
Winter 2021 to 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Summer 2022 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000
Winter 2022 to 2023 Inclusive $17,000 $17,500 $18,000 $18,500 $19,000 $19,500 $20,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/26/20 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/27/20

 

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

CAPTAIN
Tina Mraovic

Born and raised in Zagreb, the capital of Croatia, Tina studied at the Faculty of Kinesiology. As an elective, she took a class on sailing, and as she says, “Once you try sailing, you get hooked for life!” She has been a captain now for the last six years, sailing the Mediterranean, from Turkey to Greece and Croatia.

During the winter seasons, she went from sailing, to being a ski instructor all over Europe. This year, she is trading in her skis for the tropical waters of the Caribbean! She is passionate about sailing, water sports, diving, running, hiking and just enjoys being physically fit in general. She can’t wait to explore the Caribbean waters and showcase for guests the beauty that the islands hold.

CHEF
Greg Sprake

Greg was born and raised in Harare, Zimbabwe. He decided to pursue a career in cooking and moved to South Africa where he studied for almost two years. Upon his return to Zimbabwe, he decided to extend his skills and transition from a land based chef, to a yacht chef.

His love of being a chef is equaled by his love of being on the open water. He enjoys water sports, hiking and generally staying active. He also appreciates experiencing different cultures and local foods and incorporating those different flavors and techniques into his own style of cooking, whether it be in modern or classical style dishes.

Greg has quite a bit of experience on boats in and around Zimbabwe, on Zimbabwean houseboats; which are the equivalent to yachts, but on a lake. It allowed him the opportunity to wake up each morning surrounded by Africa’s big five wildlife, there was access to great fishing and then cooking with that fresh water fish. It was an amazing experience that he can’t wait to parlay into life in The Caribbean.

Title Name Nation Born Languages
Captain Tina Mraovic Croatia 1991 English
Crew Greg Sprake Zimbabwe

Captain

Tina Mraovic

Chef/first mate

Greg Sprake

Chef

Greg

Accomodation

Electric Heads 4

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 49
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 8 Knots
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 12 Ft
Dinghy Hp 40 HP
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes

Other Specs

size Feet 49.00 Ft
Beam 26 Ft
Draft 4.43 Ft
Queen 4
Jacuzzi No
Pref Pickup West End
Other Pickup West End, Beef Island
Turn Around 48
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch Lots
Engines 2 x 57HP Yanmar dieselsOnan genset 13.5KW with sound shield and 110V
Inverter No
Voltages 120V
Water Capacity 264 Gal
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Fish Permit Inquire
Swim Platform Scoop steps
Boarding Ladder S/S ladder of scoop steps
Dinghy Sailing No
Fish Gear Type Inquire
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reef safe/eco-friendly sunscreens, toiletries and cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Wash Basins 4
Tp In Heads Yes
Ac Night Yes
Deep Sea Fish No
Other Toys 10 ft. floating dock
Underwater lights
Subwing
Floats / Noodles

4 queen berth guest cabins each with a private en-suite bath including electric head, shower and sink/vanity. Port side has wet shower stalls and starboard side has dry stalls.
All cabins have individually controlled air-conditioning for each cabins comfort.
Top deck fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

APPETIZERS
Salmon Tartare, Melba Toast with Dill Sauce.
Jalapeno Popper in Wonton Cups.
Spicy Beef Tartare, Mustard Sauce and Deep Fried Capers.
Roasted Cherry Tomato Bruschetta and Goats cheese.
Spring Rolls with Tomato Chilli Jam Dip. 
Asian Style Sticky Chicken Wings.
BREAKFAST/BRUNCH
Eggs Benedict with Prosciutto on an English muffin.
Breakfast Burrito.
Croissant Breakfast Sandwich.
Breakfeast – Platter of Pancakes, Waffles Candied Bacon and Fresh Fruit.
French Toast Casserole
LUNCH
Hummus Wraps. 
Smoked Chicken Pasta Salad.
Asian Style Fried Chicken with noodles and Veg.
Seared Tuna with Spicy Mango salsa served with steamed rice. 
Sun Dried Tomato Pesto Pasta with salad and crispy bacon 
Bacon Cheese Burger Wrap with hand-cut shoestring fries.
DINNER
Ostrich fillet with roasted cherry tomatoes, mixed mushrooms and Veg.
Browned garlic butter Chicken.
Beef & broccoli Lo Mein.
Mediterranean pan sared Sea Bass.
Creamy garlic Prawns and fresh baked bread. 
DESSERT
Lavender & honey Créme Brûlée.
Deconstructed lemon meringue pie.
Lemon Tart.
Tropical Mille Feuille.
Coconut panna cotta.

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.