Ed Hamilton & Co.

SUNSHINE BABY 2

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Sample Menu

BREAKFAST

Avocado Toast with Cottage Cheese, Bush Pesto and scrambled eggs with Mushrooms and Parmesan

Huevos Rancheros

Sesame Waffles, Banana – Caramel Sauce and Fruit Salat with fresh Ginger and lime

Caribbean Eggs Benedict with Spiny lobster Confit, Avocado, poached Eggs and Sriracha Hollondaise

LUNCH

Mahi Mahi Cevice with Passionfruit, Home made Tostadas, Szechuan Chilli oil and Cilantro

Caribbean Chicken Curry with Cashews, Pineapple Chutney, Home made Naan Jasmine Rice

Orange Fennel Salad with Calamata Olives, Grilled Yellowtail Snapper, Pesto and Garlic Toast

Cracked Conch with Salsa Matcha and Carrot – Ginger Salat

DINNER

Pommelo Salad with Sesame, Ponzu and Grilled Scampi
Seared Yellowfin Grouper, Sweet Potato Gnocchi, Shi Take and Parsley Beurre Blanc
Pineapple Carpaccio with White Chocolate Mousse, Pomegranate and Olive Oil – Lime Vinaigrette

Tuna Carpaccio with Watermelon, Burrata, Taciasca Olives, Basil and Extra Virgin Olive oil
Surf and Turf with Local lobster, Sweet Potato Gratin, Harocot Verdes and Cafe de Paris Butter
Chocolate – Ginger Brownie, Banana – Passionfruit Salat and Coconut Whipped cream

Thai Beef Salat with Peanuts and Lime
Lobster Saltimboca with Coconut Polenta, Braised Fennel and lemongrass Pesto
Dark Chocolate Ganache with a Mango – Basil Ragout, Caramelized Cashews and Coconut Ice cream

Conch ceviche with PlantainChips, Guacamole and local Hot Sauce
Grilled Local Wahoo with Potato – Lime Mash, Sesame Spinach, Beets and Bush Pesto
“Banana Snickers“

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2023: 2/$22,700 3/$23,050 4/$23,400 5/$23,750 6/$24,100 7/$24,450 8/$24,800
WINTER 2023/2024: 2/$25,700 3/$26,050 4/$26,400 5/$26,750 6/$27,100 7/$27,450 8/$27,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2023: 2/$22,850 3/$23,275 4/$23,700 5/$24,125 6/$24,550 7/$24,975 8/$25,400
WINTER 2023/2024: 2/$25,850 3/$26,275 4/$26,700 5/$27,125 6/$27,550 7/$27,975 8/$28,400

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-8 guests @ $34,800 – charter must end by 12/26/23
NEW YEARS: 1-8 guests @ $37,700 – charter may not start prior to 12/27/23

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: 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 2022 to 2023 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000
Summer 2023 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000
Winter 2023 to 2024 Inclusive $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2023: 2/$22,700 3/$23,050 4/$23,400 5/$23,750 6/$24,100 7/$24,450 8/$24,800
WINTER 2023/2024: 2/$25,700 3/$26,050 4/$26,400 5/$26,750 6/$27,100 7/$27,450 8/$27,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2023: 2/$22,850 3/$23,275 4/$23,700 5/$24,125 6/$24,550 7/$24,975 8/$25,400
WINTER 2023/2024: 2/$25,850 3/$26,275 4/$26,700 5/$27,125 6/$27,550 7/$27,975 8/$28,400

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-8 guests @ $34,800 – charter must end by 12/26/23
NEW YEARS: 1-8 guests @ $37,700 – charter may not start prior to 12/27/23

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

CAPTAIN
Grant Surtees

Born and raised in Durban, on the east coast of South Africa, Grant lived around the water and mountains experiencing all aspects of the outdoors while growing up. Family vacations and weekends where spent taking part in water sports, fishing and riding off-road motorcycles. After finishing college he started a career in sales for Land Rover & Jaguar. While the company car was a great perk, he soon realized that he longed for the outdoors.

Looking for opportunity elsewhere, he gravitated towards yachting. Having a strong background with water sports and boats he found no difficulty adapting to that new life style which began in the South of France working on super yachts. He then made the move to the BVI working on catamarans and realized that the interactions with guests and being apart of something bigger, someone’s happiness and memorable moments was really what drove him.

Outside of yachting, Grant’s other passions are kitesurfing, water skiing, wakeboarding, fishing and golf. He looks forward to sharing those activities and stories with guests.

CHEF
Dominic Horl

Born and raised in Germany, Dominic started his culinary training at a very young age in the prestigious Restaurant 17Fuffzig and continued his culinary journey through Europe in countries like France, Spain and Germany working in several Michelin Star restaurants like the Restaurant “Überfahrt” in Munich for the next 12 years.

Years spent at these world class restaurants gave him a extraordinary flavor profile and a high skill set allowing him to please every guest he welcomes aboard. In addition, his having lived in so many European countries with a great wine culture, wine is a big part of his life, of which he manifested into a Sommelier Degree. This is Dominic’s third season aboard yachts where he enjoys culminating all the above into the perfect bespoke experience for each charter.

Title Name Nation Born Languages
Captain Grant Surtees British 1994 English, German
Crew Dominic Horl German
Sunshine Baby 2 Crewed Catamaran Charter Captain Grant Surtees

Captain Grant
Sunshine Baby 2 Crewed Catamaran Charter Chef Dominic Horl

Chef Dominic

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer No
Generator Yes
Ice Maker No
Internet None-Hot Spots

Electronics

Sat Tv No
Ipod Yes

General

Length 48
Pax 8
Cabins 4
Year Built 2021
Guest Smoke On deck only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak Yes
Float Mats Yes
Games Beach No
Fishing Gear No

Other Specs

size Feet 48.00 Ft
Beam 26 Ft
Draft 4.3 Ft
Queen 4
Pref Pickup Scrub Island
Other Pickup BVI
Turn Around 48
Builder Bali Catamarans
Vcr Dvd No
Salon Stereo Yes
Num Dvd No
Num Cds Yes
Board Games No
Num Books No
Cam Corder No
Num Dine In 10
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Dinghy Sailing No
Under Water Video No
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes

4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

BREAKFAST

Avocado Toast with Cottage Cheese, Bush Pesto and scrambled eggs with Mushrooms and Parmesan

Huevos Rancheros

Sesame Waffles, Banana – Caramel Sauce and Fruit Salat with fresh Ginger and lime

Caribbean Eggs Benedict with Spiny lobster Confit, Avocado, poached Eggs and Sriracha Hollondaise

LUNCH

Mahi Mahi Cevice with Passionfruit, Home made Tostadas, Szechuan Chilli oil and Cilantro

Caribbean Chicken Curry with Cashews, Pineapple Chutney, Home made Naan Jasmine Rice

Orange Fennel Salad with Calamata Olives, Grilled Yellowtail Snapper, Pesto and Garlic Toast

Cracked Conch with Salsa Matcha and Carrot – Ginger Salat

DINNER

Pommelo Salad with Sesame, Ponzu and Grilled Scampi
Seared Yellowfin Grouper, Sweet Potato Gnocchi, Shi Take and Parsley Beurre Blanc
Pineapple Carpaccio with White Chocolate Mousse, Pomegranate and Olive Oil – Lime Vinaigrette

Tuna Carpaccio with Watermelon, Burrata, Taciasca Olives, Basil and Extra Virgin Olive oil
Surf and Turf with Local lobster, Sweet Potato Gratin, Harocot Verdes and Cafe de Paris Butter
Chocolate – Ginger Brownie, Banana – Passionfruit Salat and Coconut Whipped cream

Thai Beef Salat with Peanuts and Lime
Lobster Saltimboca with Coconut Polenta, Braised Fennel and lemongrass Pesto
Dark Chocolate Ganache with a Mango – Basil Ragout, Caramelized Cashews and Coconut Ice cream

Conch ceviche with PlantainChips, Guacamole and local Hot Sauce
Grilled Local Wahoo with Potato – Lime Mash, Sesame Spinach, Beets and Bush Pesto
“Banana Snickers“

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.