Ed Hamilton & Co.

SOUTHERN COMFORT

  • Guests 8
  • Cabins 5
  • Model Cat
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 Cabin Version:
4 Queen Staterooms and 5th Bunk bed Stateroom. Normally Crew will take the bunks, unless requested at booking contract.

Sample Menu

Chef Ashley’s Sample Menu 

Breakfast

All breakfasts served with fruit, coffee & tea

Avocado toast with red onions, cherry tomatoes, feta, a poached egg, & balsalmic drizzle

Rasberries and cream stuffed french toast topped with toasted coconut & warm maple syrup

Huevos rancheros with a fried egg and fresh cilantro

Moroccan shakshuka topped with feta and avocado and a side of warm naan

Eggs benedict | original, royale, or florentine

Vegertable frittata with spinach, mushrooms, & feta served with fresh blueberry lemon scones

Savory waffle with heirloom tomatoes, bacon, arugla, a fried egg & chipotale cinnamon syrup

Lunch

BBQ pulled pork sliders with caramalized pineapple and red onion

Mediterranean orzo salad with Greek meatballs & grilled halloumi

Cajun chicken and andouille sausage jambalaya with roasted okra and cornbread 

Caribbean mahi tacos with mango salsa and Mexican street corn

Spicy tuna poke bowl with sushi rice and assorted julienned vegetables

Pan -seared wahoo with roasted asparagus & fresh mango salsa on top of cococnut rice

Peanut and ginger soba noodle salad with miso glazed salmon

Appetizer

Fried calamari with homemade aioli

Cream cheese wontons & fresh spring rolls

Pear, gorgonzola, and balsamic flatbread

Grilled peach caprese salad

Fresh-caught wahoo ceviche and plantain chips

Goat cheese stuffed zucchini blossoms

Ahi tuna nachos

Dinner

Red wine braised short rib with smoked gouda polenta & broccolini

Chili lime pan-seared mahi with pearl couscous and corn avocado salsa

Halibut coconut curry with fresh pomegranate seeds, cilantro & lime on top of Thai rice noodles

Louisiana shrimp & crab boil with corn & potatoes

Eggplant parmesan stack with angel hair pasta & fresh rosemary focaccia

Balsamic glazed pork loin over roasted garlic and butternut squash puree with green beans

Creole crab cakes with homemade remoulade sauce

Dessert

Mini pavlova with coconut cream and fresh berries

Cannoli tart with graham cracker crust 

Donut bread pudding with vanilla rum sauce

Bailey’s creme brulee

Oreo crusted chocolate tart with strawberries

Homemade key lime pie

Wine poached pears with vanilla ice cream

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.

HOLIDAYS:

2023
Christmas – No Premium
New Years Flat Rate $38,000. 7 night minimum.

HALF-BOARD RATES:
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
SLEEP ABOARD:
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

Additional Rate Information

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)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2023 to 2024 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2024 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000

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.

HOLIDAYS:

2023
Christmas – No Premium
New Years Flat Rate $38,000. 7 night minimum.

HALF-BOARD RATES:
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
SLEEP ABOARD:
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***

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)

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.

Born and raised in Louisiana, Ashley grew up on soul food and southern hospitality. With her grandparents being travel agents, she started traveling at a young age, which sparked her interest for exploring other cultures and cuisines. After graduating university with a Bachelor of Science, Ashley became an au pair on the coast of Italy where she was introduced to the Yachting Industry. Since then, she has been a chef on charters and deliveries in various places such as Croatia, Greece, Montenegro,French Polynesia and the Virgin Islands. Her love of travel has brought her to 48 countries, including England where she received her Culinary Certification from the Ashburton Chefs Academy.

Captain Ish Alexander

QUALIFICATIONS
Bachelor of Science in Counseling Psychology
Minor in Outdoor Leadership and Adventure Education
100 Ton Near Coastal USCG Captain’s License with Aux Sail Endorsement
STCW 2010
PADI Dive Instructor/ Master Scuba Diver Trainer
Wilderness First Responder ASA 101: Basic Keelboat Sailing ASA 103: Coastal Cruising
ASA 104 Bareboat Cruising

Chef Ashley Cook

QUALIFICATIONS
STCW valid until 01/10/2024
Quarterdeck Hostess Academy 2018
Food Safety and Hygiene – Level 2

Crew fully vaccinated

Title Name Nation Born Languages
Captain Ish Alexander American 1995 English
Crew Ashley Cook American

Captain

Ish Alexander

Chef

Ashley Cook

Accomodation

Electric Heads 5

Amenities

Ac Full
Generator Onan 21.5kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 52 ft
Pax 8
Cabins 5
Year Built 2017
Cruise Speed 8
Guest Smoke on stern
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 14' Highfield
Dinghy Hp 40
Adult W Skis Yes
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
Dive Info Captain Ish is a dive instructor
*he has been an instructor since August 2021
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Online course required before charter commences.

DSD Course $200
Open water Referral $400

Other Specs

size Feet 52.00 Ft
Beam 29
Draft 5
Queen 4
Pref Pickup West End, Tortola
Other Pickup Inquire
Turn Around 48hr preferred
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Cloud
Num Cds Cloud
Board Games Yes
Num Books Some onboa
Cam Corder Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines Dual Yanmar 80 HPOnan 21.5kwBow Thruster
Inverter Yes
Voltages 110v
Water Capacity unlimited
Dinghy Pax 8 pax
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit Fishing USVI only
Swim Platform Sugar Scoops
Fish Gear Type Trawling, Casting
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Other Water Purifier on Board, with water being produced by the vessel.
Scuba Onboard Onboard
Resort Course $150 per Resort Course
Full Course Referral Course is $350
License Info Instructor
Compressor Onboard
Num Dive Tanks 6
Num B C S 6
Num Regs 6
Num Weights 6
Num Divers 8
Num Dives 3 per week
Num Dive Lights 2
Other Entertain Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
Showers 5
Tp In Heads Yes
Ac Night Yes
Num Video Cloud
Other Toys 2 Sub Wings
7'x7' floating dock
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.

Chef Ashley’s Sample Menu 

Breakfast

All breakfasts served with fruit, coffee & tea

Avocado toast with red onions, cherry tomatoes, feta, a poached egg, & balsalmic drizzle

Rasberries and cream stuffed french toast topped with toasted coconut & warm maple syrup

Huevos rancheros with a fried egg and fresh cilantro

Moroccan shakshuka topped with feta and avocado and a side of warm naan

Eggs benedict | original, royale, or florentine

Vegertable frittata with spinach, mushrooms, & feta served with fresh blueberry lemon scones

Savory waffle with heirloom tomatoes, bacon, arugla, a fried egg & chipotale cinnamon syrup

Lunch

BBQ pulled pork sliders with caramalized pineapple and red onion

Mediterranean orzo salad with Greek meatballs & grilled halloumi

Cajun chicken and andouille sausage jambalaya with roasted okra and cornbread 

Caribbean mahi tacos with mango salsa and Mexican street corn

Spicy tuna poke bowl with sushi rice and assorted julienned vegetables

Pan -seared wahoo with roasted asparagus & fresh mango salsa on top of cococnut rice

Peanut and ginger soba noodle salad with miso glazed salmon

Appetizer

Fried calamari with homemade aioli

Cream cheese wontons & fresh spring rolls

Pear, gorgonzola, and balsamic flatbread

Grilled peach caprese salad

Fresh-caught wahoo ceviche and plantain chips

Goat cheese stuffed zucchini blossoms

Ahi tuna nachos

Dinner

Red wine braised short rib with smoked gouda polenta & broccolini

Chili lime pan-seared mahi with pearl couscous and corn avocado salsa

Halibut coconut curry with fresh pomegranate seeds, cilantro & lime on top of Thai rice noodles

Louisiana shrimp & crab boil with corn & potatoes

Eggplant parmesan stack with angel hair pasta & fresh rosemary focaccia

Balsamic glazed pork loin over roasted garlic and butternut squash puree with green beans

Creole crab cakes with homemade remoulade sauce

Dessert

Mini pavlova with coconut cream and fresh berries

Cannoli tart with graham cracker crust 

Donut bread pudding with vanilla rum sauce

Bailey’s creme brulee

Oreo crusted chocolate tart with strawberries

Homemade key lime pie

Wine poached pears with vanilla ice cream

Request Info

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.