- Guests 8
- Cabins 5
- Model Cat
- Year Built 2017
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2021 to 2022||Inclusive||$24,000||$24,500||$25,000||$25,500||$26,000||$26,500||$27,000|
|Winter 2022 to 2023||Inclusive||$24,000||$24,500||$25,000||$25,500||$26,000||$26,500||$27,000|
Additional Rate Information
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
Please inquire about rates and customary fees.
*6 Night Minimum*
Boat Requires 48hr Turns
Christmas Flat Rate $31,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2021
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2021
Christmas Flat Rate $31,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
$1,200 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.
Captain Only Rates: Rate $17,000 plus all expenses
Includes: Captain, Linens/towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys
Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice, Mooring/Dock Fees, *Diving, Gratuity
*Diving can be arranged
Provisioning services can be arranged
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Captain Ish Alexander
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)
PADI Dive Instructor by November 2021
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 Julia Malone
Bachelor of Science in Psychology (2019) Bachelor of Arts in Environmental Science (2019) USCG STCW 2010
Wilderness First Responder
ASA 101: Basic Keelboat Sailing
ASA 103: Coastal Cruising
ASA 104 Bareboat Cruising
Born and raised in a family that regularly moved homes and always cherished the outdoors, Julia became infatuated with a lifestyle of outdoor adventure at a young age. Whether it was exploring the backcountry via mountain biking, hiking, and camping or the vastness of the sea via sailing and SCUBA diving, she developed an incessant yearning to understand and interact with the wild places of the world. Graduating from the University of Florida with a BA in Environmental Science and a BS in Psychology, Julia has dedicated much of her time and passion to preserving and protecting these very wild places that she has grown to treasure. Julia gained certifications as a Scientific Diver, presided over UF’s chapter of the National Surfrider Foundation, and volunteered for the Association of Reef Keepers where she cleaned the beaches and waters of the BVI and worked to conserve marine sea turtles. Julia has spent three summers with Sail Caribbean. There, she has served as captain, sailing instructor, dive advisor, and marine biology teacher. With each summer spent in the BVI, Julia has grown in her knowledge and appreciation of the sea, marine life and the culture of the islands. Her experience complements her Wilderness First Responder and Rescue Diver certifications in safely sharing her passion and enthusiasm for outdoor recreation with people of all ages and experience levels. All this, however, pales in comparison to Julia’s love for food. A strong believer in food being the ingredient that binds us all together, Julia works hard to create a menu that excites and unites each group of guests she encounters, whether at home with friends and family or on the job. An appreciation for coupling meals with the right ambiance and a love for fresh & local ingredients motivates Julia to bring adventure and exquisite flavor to the table for each meal.
Ish and Julia met in 2017 working for Sail Caribbean, a summer camp that runs three week trips at sea for teens aboard sailboats in the BVI. Their fondness for one another steadily grew throughout the summer, as they filled their days teaching their students sailing, SCUBA diving, marine biology/conservation, and leadership skills. They immediately bonded over their shared appreciation for the deeper things in life … the beauty of a nighttime sky, the unifying power of music, the significance of the friendships closest to us. After only knowing each other a few days, they found themselves staying up late eagerly exploring bilges and engine rooms together, trying to understand their systems, or taking the dinghy out to remote spots to marvel at the phenomenon of the bioluminescent plankton in the sea below. They quickly realized their motivation to thrive in this industry was intrinsic and thus began their quest to become term charter crew. Having finally fulfilled this dream, Ish and Julia provide a unique experience for guests onboard. Due to their genuine passion for sailing these waters and their deep love of human connection, Ish and Julia excel at making each guest feel welcome and comfortable while unveiling the awe-inspiring beauty and adventure that these islands have to offer. Ish and Julia foster a relaxing environment onboard and prioritize customizing each charter to the guests’ specific interests in order to create trips that groups will warmly cherish for a lifetime. Their enthusiasm, work ethic, and personable nature make them a great team as they continue to follow their passion for hosting unforgettable charters in their favorite place in the world!
Crew fully vaccinated
Additional dives $25 per dive per person.
Online course required before charter commences.
DSD Course $150
Open water Referral $350
Reef Safe 30SPF Sunscreen
5 Cabin Version:
4 Queen Staterooms and 5th Bunk bed Stateroom. Normally Crew will take the bunks, unless requested at booking contract.
Chef Julia’s Sample Menu
Buttery Croissant Strata w/ Spinach and Prosciutto
Fluffy Lemon Buttermilk Pancakes served w/ Whipped Cream, Blueberry Compote & Sausage Provençal
Shakshuka served w/ Crumbled Feta, Toasted Pita & 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
Classic Eggs Benedict w/ Hollandaise Sauce served on Toasted English Muffins & sprinkled w/ Fresh Chives
Breakfast Tacos w/ Scrambled Egg, Bacon, Shredded Cheese, Avocado, Crispy Shallots, Sautéed Mushrooms & Bell Peppers served w/ Hot Sauce & Sour Cream
Watermelon Salad w/ Crumbled Feta, Fresh Mint, Toasted Walnuts, Pomegranate Seeds & Tarragon Vinaigrette
Grilled Thai Curry Chicken Skewers served over Asian Noodle Salad w/ Ginger Coconut Peanut Sauce
Caprese Paninis served w/ Caesar Salad, Toasted Kettle Chips & Sliced Pickles
New England Lobster Rolls served w/ Creamy Baked Mac n’ Cheese & Mixed Green Salad w/ Fresh Herb Vinaigrette
Sesame Seared Ahi Tuna w/ Teriyaki Glaze, Spicy Mayo & Wasabi served over spiralized Cucumber & Carrot Salad
Korean Style Beef Bulgogi Burgers served w/ Sweet & Tangy Citrus Slaw and Mexican Street Corn
Grouper Tacos w/ Garlic Mango Lime Slaw, Cotija Cheese & Avocado served on Warm Tortillas or in Boston Lettuce Cups
Baked Brie w/ Caramelized Onion Chutney, Dried Cranberries & Chopped Pistachios
Conch Fritters served w/ Caribbean Remoulade Sauce
Saganaki (Fried Greek Cheese) w/ Warmed Pita, Parsley & Fresh Lemon
Chicken Dumplings w/ Teriyaki Glaze, Soy Sauce & Pickled Ginger
Marsala Mushrooms stuffed w/ Mascarpone & Sausauge
Coconut Shrimp w/ Mango Dipping Sauce
Surf & Turf: Filet Mignon & Lobster Tail w/ Lemon Butter Herb Sauce Cauliflower Purée & Roasted Brussel Sprouts & Carrots
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
Grilled Garlic Rosemary & Lemon Lamb Lollipops served w/ Roasted Potatoes & Greek Cucumber Tomato Salad
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
Bananas Foster over Vanilla Bean Ice Cream
Chocolate Fondue w/ Strawberries, Bananas, Salted Pretzels, Rice Krispie Treats & Marshmallows
Lemon Meringue Pie
Espresso Panna Cotta
Key Lime Pie w/ Fresh Whipped Cream
Chocolate Mousse w/ Whipped Cream & Fresh Mint
Vanilla Crème Brûlée
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.