Ed Hamilton & Co.

SHANGRI LA

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 master cabin with 2 queen cabins, private en-suite bath (electric head, wash basin and large stall shower), lots of storage and separate access directly to the aft deck.

BERTH MEASUREMENTS:
Port & Strb Front Cabin, Port Back Cabin:
160cm X 205cm
63″ X 81″
5.3′ X 6.7′

Sample Menu

Breakfast

  • Stuffed French toast strata with sausage
  • Eggs Florentine with ham and home fries
  • Caribbean fruit crepes
  • Frittata with leeks, sundried tomato, broccoli & cheese
  • White chocolate pancakes with sautéed banana & pecans
  • Loaded potato quiche with fresh muffins or bread
  • Sausage and cheese breakfast burritos with western potatoes
  • Continental breakfast with fresh fruit, breads & muffins, yogurt, cereals

Fresh fruit will be served each morning along with breakfast based on availability. Coffee, tea, juices, and milk are available each morning. Your choice of breakfast meat includes crispy bacon, link pork sausage or breakfast ham. Vegetarian options are also available. 

Lunch

  • Crab cakes on a bed of micro greens with avocado remoulade
  • Chicken caesar or chef salad  with warm garlic bread sticks
  • Ham and cheese sliders with sweet potato chips and grilled pineapple
  • Fish Tacos with black bean salad and sweet corn tomalito
  • Grilled hamburgers with Caribbean potato salad
  • Chicken salad croissants with cilantro lime quinoa
  • Turkey, bacon and avocado wrap with coleslaw and chips

Chips, crackers, cookies, nuts, fresh fruit and vegetables with dip will be available throughout the afternoon.

Appetizers

  • Herbed tomato bruschetta with fresh parmesan
  • Buffalo chicken dip and tortilla chips
  • Flatbread pizza with vegetables, fresh basil, and feta cheese
  • Chicken satay with peanut sauce
  • West Indian conch fritters
  • Quesadillas with fresh guacamole and salsa
  • Homemade hummus with pita chips and vegetables

Dinner

  • Cajun shrimp tortellini with asagio and garlic rubbed toast points
  • Chicken scaloppini with broasted potatoes and sesame broccoli spears
  • Star fruit and orange shrimp with almond couscous and snow peas
  • Grilled Steak with garlic mashed potatoes and steamed asparagus
  • Mahi-mahi with mango salsa, butternut squash risotto and sautéed red cabbage
  • Jerked pork tenderloin with porcini mushroom quinoa, and leek & spinach wilt
  • Blackened tuna with ginger & wasabi, wild rice and sautéed vegetable medley

             Entries are served with an appropriate wine if you desire

Desserts

  • Key lime cheesecake
  • Pound cake layered with cream cheese and marmalade
  • Banana turnover with chocolate and caramel drizzle
  • S’mores pie
  • Mango and papaya shortcake with whipped cream
  • Peanut butter pie with dark chocolate curls
  • Hot fudge brownie cake with whipped cream

Each charter menu is custom designed based on guest preferences!

Ship’s Bar

  • Vodka- Absolute/Titos
  • Rum- Paradise/Cruzan Dark
  • Bourbon- Jim Beam/Bullet
  • Whiskey- Jack Daniels/Makers Mark
  • Tequila-Suaza/Patron
  • Gin-Bombay/Hendricks
  • Wine
  • Basic red/white – Josh
  • Sparkling- La Marca

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
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 Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2/$23,700 3/$24,050 4/$24,400 5/$24,750 6/$25,100

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2/$23,850 3/$24,275 4/$24,700 5/$25,125 6/$25,550

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 pax @ $31,000, 7 night minimum. Christmas must end by 12/27.
NEW YEARS: 1-6 pax @ $34,000, 7 night minimum. New Years must start no earlier than 12/267.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Windwards

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $24,000 $24,500 $25,000 $25,500 $26,000
Summer 2022 Inclusive $24,000 $24,500 $25,000 $25,500 $26,000
Winter 2022 to 2023 Inclusive $24,000 $24,500 $25,000 $25,500 $26,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
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 Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2/$23,700 3/$24,050 4/$24,400 5/$24,750 6/$25,100

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2/$23,850 3/$24,275 4/$24,700 5/$25,125 6/$25,550

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 pax @ $31,000, 7 night minimum. Christmas must end by 12/27.
NEW YEARS: 1-6 pax @ $34,000, 7 night minimum. New Years must start no earlier than 12/267.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Windwards

Winter Area: Caribbean Virgin Islands

Capt. Terry “TC” Carter is a fourth generation Floridian who has spent most of his life on or around the water. While growing up on the sandy shores of St. Petersburg, he developed a deep love for the sea and began feeling the calling of distant shores. After his service in the US Air Force, he moved back to the Sun Coast where he started an entertainment company specializing in providing music for a wide range of audiences. When you couple that with his enjoyment of mixing a delightful libation, it quickly becomes evident he is drawn to ensuring a good time is had by all. His passion for orchestrating a festive experience has melded itself beautifully with his desire to live on the ocean. The consummate professional combined with the quintessential entertainer is certain to leave you wishing for one more day on your Caribbean getaway.

Chef Julia Ray grew up in Michigan surrounded by the Great Lakes. She developed a love for boating and sailing on frequent family outings on Lake Huron and the many inland waterways that are abundant in Michigan. Julia was introduced to the Virgin Islands as a child on the first of many annual family vacations more than 30 years ago. Julia learned to cook and entertain while assisting family members during daily meal preparation and by assisting with catering numerous gatherings. Julia has also worked in the restaurant and hospitality industries. She holds degrees in both accounting and social work and although she had a successful career in the corporate world, she left it all behind in 2013 to realize her dream of living in the Virgin Islands. She has since been employed as mate and chef, sailing throughout the islands.

Energetic and personable, Julia loves to meet new people and share her enthusiasm for the islands while ensuring their comfort and safety aboard and in the water. She is certified in first aid, CPR and fire fighting. She spends much of her spare time in the kitchen, preparing and perfecting new recipes for friends and family to sample. Julia delights in spoiling guests with gourmet meals and tempting treats. She prepares a wide variety of meals and remains flexible in her meal planning to ensure the freshest and best quality food is offered to guests. Julia takes much pride in her ability to work with guests to accommodate special diets and food allergies and develop menus that will leave everyone satisfied!

Title Name Nation Born Languages
Captain TC Carter USA 1965 English
Crew Chef / First Mate USA

Captain

Terry "TC" Carter

Chef/First Mate

Julia Ray

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 17.5 Kw & 3Kw backup
Water Maker Yes, 50GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 52 Ft
Pax 6
Cabins 3
Year Built 2016
Guest Smoke Yes, after scoop steps only pl
Guest Pet No
Children Allowed Yes
Min Child Age None, we love children

Leisure

Dinghy 14' RIB
Dinghy Hp 50hp
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
Fishing Gear Yes

Other Specs

Beam 28.8 Ft
Draft 5.1 Ft
Queen 3
Pref Pickup YHG
Other Pickup BVI, limit 7
Turn Around 24 hrs
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Cam Corder Yes
Num Dine In 10
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Engines 2x Yanmar 80hp Diesels17.5 Kw generator3000w inverterVolatage 110v via adapter
Inverter 3000w
Voltages 110v via adapter
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform Scoop steps
Boarding Ladder off scoop steps, s/s
Dinghy Sailing No
Fish Gear Type Deep sea rods, artificial bait
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Eco-friendly cleaning products, solar panels, local and organic produce when locally available.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain European Coffee and Espresso machine
Karaoke on Board
Communicate WiFi: Unlimited
Showers 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish Yes
Sail Instruct Yes
Other Toys Floating lounge - great for cocktails
Noodles
Bocce Balls
Football
Frisbee
Pool Bar
Subwing
2 beanbags
2 Kayak Paddles to use the SUP as a kayak

1 master cabin with 2 queen cabins, private en-suite bath (electric head, wash basin and large stall shower), lots of storage and separate access directly to the aft deck.

BERTH MEASUREMENTS:
Port & Strb Front Cabin, Port Back Cabin:
160cm X 205cm
63″ X 81″
5.3′ X 6.7′

Breakfast

  • Stuffed French toast strata with sausage
  • Eggs Florentine with ham and home fries
  • Caribbean fruit crepes
  • Frittata with leeks, sundried tomato, broccoli & cheese
  • White chocolate pancakes with sautéed banana & pecans
  • Loaded potato quiche with fresh muffins or bread
  • Sausage and cheese breakfast burritos with western potatoes
  • Continental breakfast with fresh fruit, breads & muffins, yogurt, cereals

Fresh fruit will be served each morning along with breakfast based on availability. Coffee, tea, juices, and milk are available each morning. Your choice of breakfast meat includes crispy bacon, link pork sausage or breakfast ham. Vegetarian options are also available. 

Lunch

  • Crab cakes on a bed of micro greens with avocado remoulade
  • Chicken caesar or chef salad  with warm garlic bread sticks
  • Ham and cheese sliders with sweet potato chips and grilled pineapple
  • Fish Tacos with black bean salad and sweet corn tomalito
  • Grilled hamburgers with Caribbean potato salad
  • Chicken salad croissants with cilantro lime quinoa
  • Turkey, bacon and avocado wrap with coleslaw and chips

Chips, crackers, cookies, nuts, fresh fruit and vegetables with dip will be available throughout the afternoon.

Appetizers

  • Herbed tomato bruschetta with fresh parmesan
  • Buffalo chicken dip and tortilla chips
  • Flatbread pizza with vegetables, fresh basil, and feta cheese
  • Chicken satay with peanut sauce
  • West Indian conch fritters
  • Quesadillas with fresh guacamole and salsa
  • Homemade hummus with pita chips and vegetables

Dinner

  • Cajun shrimp tortellini with asagio and garlic rubbed toast points
  • Chicken scaloppini with broasted potatoes and sesame broccoli spears
  • Star fruit and orange shrimp with almond couscous and snow peas
  • Grilled Steak with garlic mashed potatoes and steamed asparagus
  • Mahi-mahi with mango salsa, butternut squash risotto and sautéed red cabbage
  • Jerked pork tenderloin with porcini mushroom quinoa, and leek & spinach wilt
  • Blackened tuna with ginger & wasabi, wild rice and sautéed vegetable medley

             Entries are served with an appropriate wine if you desire

Desserts

  • Key lime cheesecake
  • Pound cake layered with cream cheese and marmalade
  • Banana turnover with chocolate and caramel drizzle
  • S’mores pie
  • Mango and papaya shortcake with whipped cream
  • Peanut butter pie with dark chocolate curls
  • Hot fudge brownie cake with whipped cream

Each charter menu is custom designed based on guest preferences!

Ship’s Bar

  • Vodka- Absolute/Titos
  • Rum- Paradise/Cruzan Dark
  • Bourbon- Jim Beam/Bullet
  • Whiskey- Jack Daniels/Makers Mark
  • Tequila-Suaza/Patron
  • Gin-Bombay/Hendricks
  • Wine
  • Basic red/white – Josh
  • Sparkling- La Marca

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.