Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
---|---|---|---|---|---|---|---|---|
Winter 2022 to 2023 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
Summer 2023 | Inclusive | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 |
Winter 2023 to 2024 | Inclusive | $31,000 | $21,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Ish Alexander
QUALIFICATIONS
Bachelor of Science in Counseling Psychology
Minor in Outdoor Leadership and Adventure Education
50 Ton Near Coastal USCG Captain’s License with Aux Sail Endorsement (100 Ton by next season)
STCW 2010
PADI Dive Instructor
Wilderness First Responder ASA 101: Basic Keelboat Sailing ASA 103: Coastal Cruising
ASA 104 Bareboat Cruising
As a child, Ish anxiously awaited the arrival of summer when he would head to his grandparents’ cottage in Ontario. The waters of Lake Huron became the playground where Ish learned to sail his grandparents’ 16’ Wayfarer. On any given sunny summer day, he could be found out on the lake struggling to untangle himself from a rat’s nest of lines or being caught by a sneaky gust that caused him to capsize. Those first few years with the Wayfarer served as a foundation for a great passion for sailing. After graduating from high school, Ish attended Prescott College in Arizona where he fed an insatiable appetite for the outdoors. College orientation, a 3-week backpacking trip through a canyon in Arizona, opened a whole new world of outdoor pursuits and possibilities. Over the next 4 years, he filled his spare time with surfing, backcountry skiing, white water rafting, rock climbing, stargazing, campfire-ing, and howling at the moon! A desire to sail in salt water persisted, even in the desert. Ish satisfied his salt water cravings with a job living and working aboard sailboats in the British Virgin Islands. Over 6 summers with Sail Caribbean, a summer camp for teens, Ish served as captain, fleet captain, and program director. He was able to also fulfill his aspiration to work on a commercial salmon fishing boat in Alaska before finally realizing his lifelong dream of leading unforgettable charters for guests in the Virgin Islands. His time in the VI has given him outstanding knowledge of the local culture and natural treasures to be enjoyed here. He has a deep love for these beautiful islands and the surrounding waters and is excited to share this passion with each and every guest who comes aboard.
Chef Danica Smith
QUALIFICATIONS
Bachelor of Secondary Education (2019) University of New Brunswick
Born and raised in the countryside of French Lake, NB Canada, Danica grew up playing outdoors, camping, and dancing. From the age of 13-19 Danica was a competitive dancer, and spent her teen years traveling the country competing! This travel sparked a passion in Danica that would shape the rest of her life. Just before graduating highschool, Danica spent most of her savings from her part time and summer jobs traveling Europe, exploring various cultures and falling in love with food. Danica then attended Renaissance College and graduated with a Bachelors of Philosophy and Interdisciplinary Leadership. While obtaining this degree, Danica was able to complete two internships, one of which took her across the world to the Himalayan Children Care Home and Environmental Conservation in Pokhara, Nepal. This internship not only opened up Danica’s worldview and passion for lifelong learning, but also for the environment and cultural exploration. While living amongst 86 buddhist children, Danica had to not only change the way she lived and viewed the world, but she had to learn how to cook vegan meals for nearly 100 people three times a day! Although Danica has always loved food and trying diverse foods from all of her travels, this was her first experience really learning to cook! After returning home, Danica then went to the University of New Brunswick for her Bachelor of Education, specializing in Social Humanities, English, and the Arts for secondary students. Again, Danica was accepted to another international internship in the United Kingdom. Upon graduating with her B.Ed. Danica received her first full time teaching job, in Saint Lucia, teaching at the International School Saint Lucia. This is where Danica fell in love with the Caribbean and all things island life. While living in Saint Lucia, Danica spent all of her free time outdoors; snorkeling, diving, hiking, organizing beach clean ups, learning how to sail, and of course, exploring the local culture (mostly through her plate) trying all kinds of local foods and produce! During the global covid 19 pandemic, Danica continued working for the international school virtually and also began working for the startup environmental and ethical fashion company; Sisterly Swimwear. With only three employees at its start, Danica was able to not only learn an abounding amount about the fashion industry and clothing design/creation, but also cultivated her skills at social media marketing and content creation. It was in 2021 when Danica was already again itching for travel and the sea, and knew it was time for a new adventure. Danica and her partner bought a hurricane damaged Bavaria 33 cruiser from the BVI and spent the next year living off the grid aboard the vessel in the USVI while fixing her up! This proved to be one of the biggest learning and growth experiences of her life! While gaining a variety of new skills; such as being trained and working as a first mate, living off the grid, sailing a live-aboard vessel and assisting with various hands on boat repair jobs (as well as conducting the interior living renovation herself), Danica also got a part time job working at the Saint Thomas Yacht Club. Danica worked as a host and waitress for the STYC restaurant; The Galley, which scratched her love-of-food-itch, taught her about fine dining, and again improved her knowledge of cuisine and cooking. All the while, Danica used her expertise in social media content creation to start a youtube channel about her adventure. After a year of living on a sailboat, tons of hard work, and infinite learning, Danica is now ready to take her passion for travel, adventure, and culture and use it to help lead unforgettable charters for guests in the Virgin Islands. Her time living aboard/fixing Scallywag and working at The Galley in the VI has given her knowledge of the local culture, island food favorites, and all the fun and beauty these stunning islands have to offer! Danica prides herself in being a lifelong learner, and loves to take on new adventures and learning experiences while making those around her feel happy, safe, and excited about life!
Crew fully vaccinated
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Ish Alexander | US | 0 | English |
Crew | Danica Smith | Canadian |


Captain
Ish Alexander


Chef
Danica Smith
Accomodation
Ammenities
Electronics
General
Leisure
*he has been an instructor since August 2021
Additional dives $50 per dive per person.
Online course required before charter commences.
DSD Course $150
Open water Referral $350
Other Specs
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Upgraded cockpit table
Forward cockpit speakers
Complementary USVI and BVI map to track your charter
5 Cabin Version:
4 Queen Staterooms and 5th Bunk bed Stateroom. Normally Crew will take the bunks, unless requested at booking contract.
Breakfast
Buttery Croissant Strata w/ Spinach and Prosciutto
Fluffy Buttermilk Pancakes served w/ Whipped Cream, Fresh Berries & Sausage Provençal
Shakshuka served w/ Crumbled Feta, Naan & Bacon
Baked French Toast served w/ Maple Syrup, Bacon, Fresh Berries & Whipped Cream
Toasted Bagels w/ Smoked Salmon, Cream Cheese, Red Onion, Capers & Fresh Lemon
Breakfast Tacos w/ Scrambled Eggs, Bacon, Shredded Cheese, Avocado, Crispy Shallots, Sautéed Mushrooms & Bell Peppers served w/ Hot Sauce & Sour Cream
Avocado Toast served w/ Scrambled Eggs, Cheese, Tomatoes, Sprouts, Chives, Herbs, Berries & Balsamic Glaze
Brioche Waffles served w/ Whipped Cream, Fresh Berries & Canadian Bacon
Superfood Smoothie Bowl topped with Assorted Seeds, Nuts, Granola, Fruits, Coconut, Honey, and served w/ croissants and Sausage
Croque Monsieur Breakfast Sandwiches served w/ Roasted Cherry Tomatoes and Pickles
Banana Boat Breakfast Parfait served w/ Vanilla Yogurt, Assorted Berries, Granola, and Fresh Mint
Lunch
Watermelon Salad w/ Crumbled Feta, Fresh Mint, Toasted Walnuts, Pomegranate Seeds & Balsamic Vinaigrette
Thai Peanut Salad w/ Shaved Carrot, Cucumber, Snap Peas, Mandarin Orange, Wonton Crisps, Sesame Seeds, Peanuts & Blackened Chicken/Mahi Mahi served over Rice Noodles w/ Thai Peanut Sauce
Burito Bowl w/ Rice, Black Beans, Corn, Pico De Gallo, Avocado, Cilantro, Lime, Sour Cream, Cheese, Salsa and Chicken
Boiled Egg and Blackened Chicken Ceaser Salad topped w/ Parmesan, Baked Crackers and Caesar Dressing
Caprese Paninis served w/ Caesar Salad, Toasted Kettle Chips & Sliced Pickles
New England Lobster Rolls served w/ Mixed Green Salad & Fresh Herb Vinaigrette
Shrimp Tacos w/ Garlic Cilantro Lime Slaw & Waffle Fries
Korean Style Beef Bulgogi Burgers served w/ Mexican Street Corn and Assorted Fruit
Grouper Tacos w/ Garlic Mango Lime Slaw, Cotija Cheese & Avocado served on Warm Tortillas or in Boston Lettuce Cups
Appetizers
Baked Brie w/ Caramelized Onion Chutney, Dried Cranberries & Chopped Pistachios
Bruschetta
Saganaki (Fried Greek Cheese) w/ Warmed Pita, Parsley & Fresh Lemon
Toasted Tortilla Chips w/ Salsa, Guacamole, and Queso Cheese Dip Charcuterie board
Coconut Shrimp w/ Mango Dipping Sauce
Burrata w/ Balsamic Tomatoes
Dinner
Filet Mignon w/ Cauliflower Purée, Roasted Brussel Sprouts & Carrots Lobster Fettuccine Alfredo Topped w/ Parmesan, Lemon, and Pepper
Prosciutto and Herb Wrapped Pork Tenderloin w/ Apple Chutney served w/ Potatoes au Gratin & Roasted Broccoli
Miso Ginger Marinated Grilled Salmon w/ Pickled Cucumbers & Lemon Coconut Rice
Coconut Panko Encrusted Grouper w/ Coconut Lemongrass Cream Sauce served over Warm Orzo w/ Garlic Sautéed Green Beans & Shallots
Parmesan Crusted Chicken w/ Arugula & Lemon, Olive Oil Vinaigrette, served w/ Marinara Sauce & Crispy Garlic Bread
Locally Caught Blackened Mahi Mahi w/ Mango & Avocado Salsa served w/ Fluffy White Rice, Roasted Asparagus & Caribbean Curry Sauce
Sesame Seared Ahi Tuna w/ Asian Cucumber Carrot Salad Pan Seared Scallops over Grilled Asparagus and Parmesan Risotto
Dessert
Bananas Foster over Vanilla Bean Ice Cream
Chocolate Fondue w/ Strawberries, Bananas, Salted Pretzels, Rice Krispie Treats & Marshmallows
Espresso Panna Cotta
Key Lime Pie w/ Fresh Whipped Cream
Brownie Sundae topped with Vanilla Icecream, Berries, and Chocolate Drizzle
Chocolate Mousse w/ Whipped Cream & Fresh Mint
Vanilla Crème Brûlée
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