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

Breakfast

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 & Sausage

Croqué 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

Burrito Bowl w/ Rice, Black Beans, Corn, Pico De Gallo, Avocado, Cilantro, Lime, Sour Cream, Cheese, Salsa and Chicken

Sesame Seared Ahi Tuna w/ Asian Cucumber Carrot Salad Pan Seared Shrimp over Grilled Asparagus and Parmesan Risotto

Boiled Egg and Blackened Chicken Caesar Salad topped w/ Parmesan, Baked Crackers and Caesar Dressing

Caprese Panini served w/ Caesar Salad, Toasted Kettle Chips & Sliced Pickles

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

Yellowfin tuna tataki w/ arugula, pomegranate, pickled onions, radish

Baked spinach dip served w/ naan bread and chips

Naan flatbread w/ pesto, tomatoes, arugula, goat cheese & balsamic drizzle Bruschetta

Saganaki (Fried Greek Cheese) w/ Warmed Pita, Parsley & Fresh Lemon

Toasted Tortilla Chips w/ Salsa, Guacamole, and Queso Cheese Dip

Charcuterie board

Burrata w/ Balsamic Tomatoes

Dinner

Filet Mignon w/ Cauliflower Purée, Roasted Brussel Sprouts & Carrots Lobster Fettuccine Alfredo Topped w/ Parmesan, Lemon, and Pepper

Seared Shrimp over a Creamy Rose Pasta w/ Cherry Tomatoes, Red Peppers, Spinach, and Fresh Basil

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

Parmesan Crusted Chicken w/ Arugula & Lemon, Olive Oil Vinaigrette, served w/ Marinara Sauce & Crispy Garlic  Breadpage4image33383152

Locally Caught Blackened Mahi Mahi w/ Mango & Avocado Salsa served w/ Fluffy White Rice, Roasted Asparagus & Caribbean Curry Sauce

Dessert

Bananas Foster over Vanilla Bean Ice Cream

Chocolate Fondue w/ Strawberries, Bananas, Salted Pretzels, Rice Krispie Treats & Marshmallows

Key Lime Pie w/ Fresh Whipped Cream

Brownie Sundae topped with Vanilla Ice Cream, Berries, and Chocolate Drizzle

Chocolate Mousse w/ Whipped Cream & Fresh Mint Espresso Mousse w/Whipped Cream and Chocolate Shavings

Vanilla Crème Brûlée

Gourmet Milkshakes topped with a variety of Specialty Toppings

Additional Rate Information

*6 Night Minimum*

HOLIDAYS:

2023
Christmas Flat Rate $34,000 St Thomas pick up and drop off. 7 night minimum.
New Years Flat Rate $38,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/28/2023

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
Summer 2023 Inclusive $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
Winter 2023 to 2024 Inclusive $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
Summer 2024 Inclusive $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000

Additional Rate Information

*6 Night Minimum*

HOLIDAYS:

2023
Christmas Flat Rate $34,000 St Thomas pick up and drop off. 7 night minimum.
New Years Flat Rate $38,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/28/2023

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)

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

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

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 Red Hook, St. Thomas
Other Pickup Inquire
Turn Around 48hr
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.

Breakfast

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 & Sausage

Croqué 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

Burrito Bowl w/ Rice, Black Beans, Corn, Pico De Gallo, Avocado, Cilantro, Lime, Sour Cream, Cheese, Salsa and Chicken

Sesame Seared Ahi Tuna w/ Asian Cucumber Carrot Salad Pan Seared Shrimp over Grilled Asparagus and Parmesan Risotto

Boiled Egg and Blackened Chicken Caesar Salad topped w/ Parmesan, Baked Crackers and Caesar Dressing

Caprese Panini served w/ Caesar Salad, Toasted Kettle Chips & Sliced Pickles

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

Yellowfin tuna tataki w/ arugula, pomegranate, pickled onions, radish

Baked spinach dip served w/ naan bread and chips

Naan flatbread w/ pesto, tomatoes, arugula, goat cheese & balsamic drizzle Bruschetta

Saganaki (Fried Greek Cheese) w/ Warmed Pita, Parsley & Fresh Lemon

Toasted Tortilla Chips w/ Salsa, Guacamole, and Queso Cheese Dip

Charcuterie board

Burrata w/ Balsamic Tomatoes

Dinner

Filet Mignon w/ Cauliflower Purée, Roasted Brussel Sprouts & Carrots Lobster Fettuccine Alfredo Topped w/ Parmesan, Lemon, and Pepper

Seared Shrimp over a Creamy Rose Pasta w/ Cherry Tomatoes, Red Peppers, Spinach, and Fresh Basil

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

Parmesan Crusted Chicken w/ Arugula & Lemon, Olive Oil Vinaigrette, served w/ Marinara Sauce & Crispy Garlic  Breadpage4image33383152

Locally Caught Blackened Mahi Mahi w/ Mango & Avocado Salsa served w/ Fluffy White Rice, Roasted Asparagus & Caribbean Curry Sauce

Dessert

Bananas Foster over Vanilla Bean Ice Cream

Chocolate Fondue w/ Strawberries, Bananas, Salted Pretzels, Rice Krispie Treats & Marshmallows

Key Lime Pie w/ Fresh Whipped Cream

Brownie Sundae topped with Vanilla Ice Cream, Berries, and Chocolate Drizzle

Chocolate Mousse w/ Whipped Cream & Fresh Mint Espresso Mousse w/Whipped Cream and Chocolate Shavings

Vanilla Crème Brûlée

Gourmet Milkshakes topped with a variety of Specialty Toppings

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.