- Guests 8
- Cabins 4
- Model Cat
- Year Built 2008
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||$48,000||$49,000||$50,000||$51,000||$52,000||$53,000||$54,000|
Additional Rate Information
Winter 2021/22 Sur L’Eau will be BVI based. BVI ports only please.
CHRISTMAS & NEW YEAR 2021/22:> 1-8 pax @ $59,900 – 7 night minimum. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
CAPTAIN JESSE VAN WYK
Jesse grew up by the water in beautiful Cape Town surfing competitively, fishing and sailing. He completed his BSC in Marine Animal Science, after which he met his Fiancé, Amy Campion, his partner both on and off the boat. Captain Jesse is extremely comfortable in and on the water to say the least; he enjoys sailing, diving and water sports, but most importantly, he loves discovering beautiful anchorages for his guests to enjoy.
Amy Campion grew up in Durban, spending most of her mornings’ paddle skiing or surfing with her father. She also loves to dive, snorkel, and continues to expand her wealth of sea knowledge that guests also get to enjoy. Thanks to Amy’s passion for Caribbean marine animals, guests enjoy a dose of learning and exploring.
AMY CAMPION – Chef
Amy is an experienced Chef and versatile in catering to any dietary requirement. Before she started yachting, Amy worked, as a Graphic Designer. Though Graphic Design and Food might not seem related, they are in Amy’s kitchen. She utilizes her previous experience to design a carefully curated one of kind meal for her guests. She trained in a catering kitchen in Cape Town before landing her first yachting role. Amy continues her cuisine education by participating in local courses in the different ports she and Captain Jesse have visited.
As a team, Captain Jesse and Chef Amy have managed many charters for the last six years. They are exceptionally experienced in the Caribbean and Mediterranean waters. Currently, they are thrilled to formally invite guests aboard Sur L’eau.
NICO JANSE VAN RENSBURG – Deck/Eng
Born and raised in the southern tip of Africa, I spent many a holiday on safari with my family where my love for the outdoors has grown deeper with every trip. But even in these early days the attraction of water was strong, and I ended up pursuing that as an open water swimmer. After school the oceans started calling and I soon realised where my true passion lay. I started my journey of yacht training and diving courses. I worked for a time on The Sustainable Seas Trust vessel, Boaz. This enabled me to accumulate not only invaluable experience but also notch up some sea miles. Following this an opportunity opened up for me working for a fleet of large charter catamarans in the fascinating country of Turkey. Today, learning not only yachtsmanship but the skills required in the hospitality industry.
I am a now a qualified RYA Offshore skipper and also an enthusiastic PADI Dive Master. Enjoying every moment above and below the waves and I can’t wait to share the wonders of the Caribbean and the reefs with our guests.
|Captain||Jesse Van Wyk||S. African||1986|
19KW Onan Generators
North Sails and Rigging
Mattresses & Soft linens
TV"S in all cabins
Class A First Aid Kit with on-call doctor & Defibrillator
Walk on Water Hobie peddles
**Please email for the complete list of refurbishments.
2. Unlimited WiFi, so long as near 3g/4g/LTE services. Satellite data / voice for additional costs.
3. Streaming (Netflix and Spotify) so long as service support is available.
4. Plex Server onboard with 3281 ft. and 50K++ songs if no streaming available
1 MASTER QUEEN, PORT MIDSHIP QUEEN, PORT AFT QUEEN, STARBOARD AFT QUEEN
|Teaser menu From Chef Amy|
SALADS & LUNCHES ASIAN BEEF SALAD WITH SOBA NOODLES TUNA NICOISE SALAD GRILLED NUT CRUSTED SEA BASS WITH FRESH DETOX SALAD & STRAWBERRY SAUCE GRILLED SEA BASS WITH POMEGRANATE AND BLACK QUINOA TABBOULEH & CHUNKY AVOCADO SALSA SPICY COCONUT PRAWN SALAD WITH AVOCADO
STARTERS ROASTED VEGETABLE & PESTO ROLLS MELON & BUFFALO MOZZARELLA SALAD WITH BASIL & BALSAMIC REDUCTION SESAME SEARED SALMON & GINGER SOY SAUCE TUNA TARTARE WITH STRAWBERRIES & AVOCADO SMOKED COD WITH CREME FRAICHE & PICKLED VEGETABLE SALAD HOMEMADE MUSHROOM & PRAWN POTSTICKERS
SOUS VIDE BEEF FILET WITH CONFIT POTATO & ROSEMARY GRAVY
CHARRED OCTOPUS WITH SALSA VERDE, ROASTED BUTTERNUT PUREE & SPRING SALAD
BRAISED VEAL WITH POLENTA, ROASTED MUSHROOMS, CHERRY TOMATOES & SHALLOT GRAVY
THAI STYLE FISH CAKES WITH FRESH RICE NOODLE AND SHAVED VEGETABLE SALAD
HONEY BAKED SALMON WITH CAULIFLOWER MASH & ROASTED ASPARAGUS
LANGOUSTINE, CHERRY TOMATO & BASIL WITH SQUID INK PASTA
VODKA BERRY JELLIES, DAIRY FREE MANGO & COCONUT PANNA COTTA WITH PISTACHIO CRUMB
CARAMEL PEAR TARTE TATIN
CHOCOLATE & NUT STUFFED POACHED PEAR IN FILO WITH SPICED ORANGE SAUCE
FIG, HONEY & GREEK YOGHURT CHEESECAKE
MANGO & PASSIONFRUIT PAVLOVA
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