- Guests 6
- Cabins 3
- Model Power
- Year Built 2010
Additional Rate Information
24 hour charters are charged at 1.5 days
For less than a week please divide the weekly rate by 6
A minimum of 10 nights is required for bookings over Christmas or NYE.
High season rates apply to Christmas, New Years, Easter, July 4th, and Thanksgiving, unless otherwise noted.
30-35% APA is standard
Brokers who are members of MYBA, CYBA, and/or AYCA will receive 15% commission. All other brokers will receive 12% commission.
Silver Lining has crew accommodations for 2 and operates with a Captain, and a Mate or a Cook/Stew. The Captain sleeps in the enclosed flybridge, and the 2nd crew member in the crew quarters. The flybridge is available to guests any time they like, just with the understanding that the Captain will be sleeping there during the night.
Should you require 3 crew total, an additional $350/day cost would be charged to the client, and, one of the guest cabins would need to be used by the 3rd crew member.
Please note that Hurricane Season is June – November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Summer Area: Bahamas, USA – Florida
Winter Area: Bahamas
Location Details: Silver Lining is currently based in Nassau, Bahamas, at the luxurious Albany Resort, where guests are welcome to all the amenities including golf, tennis, fitness, swimming pools, spas, and restaurants.
CAPTAIN: Peter Tague
Chef/Stewardess: Ginny O’Sullivan
|Crew||Ginny O'Sullivan||New Zealand|
Number of cabins: 3
Cabin configuration: 2 Double, 1 Twin
Bed configuration: 1 King, 1 Queen, 2 Single
Number of guests: 6
Silver Lining is a 3 stateroom open layout with a voluminous 20’6” beam and numerous luxury packages.
The main salon opens with stainless steel sliding doors, revealing a wet bar to port with granite counter top, a U-Line refrigerator and ice maker, sink with faucet and glass-front cabinet with a complete set of stemware. Forward of the bar is an elongated L-shaped loose sofa, and to starboard is beautiful cabinetry containing a 42” color TV as well as additional seating with a love seat. A unique overhead skylight in the center of salon allows for a tremendous amount of natural light.
The “open” design features the galley forward of the salon.
Stairs lead down to the staterooms, which include a master, VIP and a twin cabin. The master features double entrance doors with a wood engraved pattern in the foyer landing leading into the stateroom.
Included in the master suite is a Kingsize mattress, pop-up vanity table with chair, escape hatch into galley, color TV, full height hanging locker and half-height cabinet with (4) large drawers, (2) nightstands with three drawers each and additional storage port, starboard and under the berth. The master head has double sinks, large shower with bench seat, Tecma toilet and round portlight with screen.
Forward of the master to port is the guest stateroom with two single berths and drawers underneath, a hanging locker, night stand with (3) drawers and the head (also accessed from the companionway) is fully equipped with a shower, sink, Tecma toilet and opening portlight.
The VIP stateroom is located forward with a Queen-size double berth, full height hanging locker, overhead hatch plus large windows port and starboard, vanity table with seat a fully equipped private head and shower. The companionway includes a stack washer/dryer and (2) linen lockers.
GRILLED TUNA ON A QUINOA, ROCKET, OLIVE AND HERB SALAD
WITH OVEN ROASTED TOMATOES AND A LEMON CAPER DRESSING
TRIPLE BERRY SOUFFLÉ WITH CREAM ANGLAISE AND RASPBERRY COULIS
AVOCADO AND SPICY PRAWN SALAD WITH TOASTED NUTS AND ZESTY CRÈME FRAÎCHE
SPICED PLUM SORBET
MUSTARD AND ROSEMARY LAMB RACK ON MOROCCAN SPICED COUSCOUS WITH
A ROAST VEGETABLE SALAD, TOMATO AND FENNEL FONDUE AND A ROSEMARY GLAZE
CARAMELISED APPLES WITH BALSAMIC PLUMS AND CINNAMON ICE CREAM
GRILLED PRAWN AND MELON SALAD WITH MINT DRIZZLE
TAGLITELLE WITH SAFFRON, SEAFOOD IN A CREAMY WHITE WINE SAUCE
INDIVIDUAL KEY LIME TARTS WITH VANILLA WHIPPED CREAM AND BERRY COULIS
LAMB KOFTA SKEWERS ON A GRILLED HALLOUMI, TOMATO AND HERB SALAD
LEMON AND YOGHURT SORBET
GRILLED SEA BASS ON COCONUT AND RAISIN RICE WITH STEAMED BOK CHOY, JULIENNE VEGETABLES AND A SPICY LENTIL SAUCE
BANANA FRITTERS WITH CANDIED LEMON AND CHOCOLATE SAUCE
VINE RIPENED TOMATO AND FENNEL SOUP
SWEET CORN CAKES WITH CRAB MAYONNAISE, ROCKET SALAD AND AVOCADO RELISH
WHITE CHOCOLATE AND RASPBERRY LAYERED MOUSSE
CANNELLINI BEAN CROSTINI WITH SIZZLING CHILLI SAUCE
CRISPY SKIN GRILLED TERIYAKI SALMON ON A SWEET POTATO, ROAST GARLIC
AND HERB HASH WITH GRILLED PLUM TOMATO AND WILD ROCKET SALSA
BOYSENBERRY AND CHOCOLATE BROWNIE WITH VANILLA YOGHURT CREAM
AND TRIO OF FRESH BERRIES
SPICY COCONUT AND MUSSEL BROTH
PRAWN AND PUMPKIN HANDMADE RAVIOLI WITH A LEMON DILL SAUCE AND A ROCKET, WATERCRESS AND PARMESAN SALAD
BRAZILIAN COCONUT CAKE WITH LEMON ICE CREAM AND BERRY FONDUE
BAKED GOATS CHEESE WITH RED PEPPER DRESSING AND GRILLED ZUCCHINI
PINEAPPLE AND BOYSENBERRY SORBET
GRILLED EYE FILLET OF BEEF ON CREAMY POTATO MASH WITH GORGONZOLA
STUFFED MUSHROOMS, CREAMED SPINACH WITH A HINT OF NUTMEG AND RED WINE JUS
PEACH MELBA WITH WHITE CHOCOLATE ICE CREAM AND RASPBERRY COULIS
JERUSALEM ARTICHOKE AND ROCKET SOUP
CHICKPEAS AND SPINACH WITH HONEYED SWEET POTATO
TARTE TATIN WITH GRANNY SMITH CHILLED PARFAIT MOUSSE AND APPLE GRANITÉ
PROSCIUTTO WRAPPED CALAMARI, ROCKET, PRUNE AND ROAST GARLIC SALAD
OVEN BAKED CHICKEN WRAPPED IN SERRANO HAM WITH AVOCADO PUREE, WARM PEA, SPINACH AND PARMESAN SALAD, PARSNIP CRISPS AND A MUSHROOM TRUFFLE JUS
DOUBLE CHOCOLATE MOUSSE CAKE WITH ESPRESSO ICE CREAM
ROASTED SWEET POTATO AND CASHEW NUT SOUP
BLACKENED SNAPPER, ON A LEMON AND HERB RISOTTO WITH
A BABY SPINACH AND MARINATED FENNEL SALAD
PANNA COTTA WITH BLUEBERRY AND LIME COULIS AND COCONUT ICE CREAM
WARM GOATS CHEESE SALAD WITH WALNUT, BABY GEM LETTUCE AND APPLE VINAIGRETTE
LIME AND MINT SORBET
PAN ROASTED DUCK BREAST WITH A MUSHROOM RISOTTO CAKE, PEA PUREE,
BRAISED CABBAGE WITH BACON AND AN OXTAIL JUS
FIG VACHERIN WITH FRENCH VANILLA ICE CREAM
ROAST BEETROOT WITH HAZELNUT AND GORGONLOZA
SEARLED ALSKA SALMON WITH SPRING VEGETABLE SALAD
WHOLE BAKED PEARS IN AN ORANGE WINE GLAZE WITH WHIPPED WALNUT MASCARPONE
FIGS WRAPPED IN PALMA HAM BAKED IN A ROQUEFORT SAUCE ON A BED OF ROCKET
DUCK À L’ORANGE
RASPBERRY UPSIDE DOWN CAKE WITH CRÈME ANGLAISE
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