Ed Hamilton & Co.

SUR L’EAU

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2008

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 MASTER QUEEN, PORT MIDSHIP QUEEN, PORT AFT QUEEN, STARBOARD AFT QUEEN

Sample Menu

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

MAINS
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

DESSERTS
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

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.

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

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
Summer 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.

Location Details

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.

STEW

 

Title Name Nation Born Languages
Captain Jesse Van Wyk S. African 1986
Crew Amy Campion S.African

Captain

Rick Burrage

Stewardess

Alexandra Burrage

Chef

Micaela Markides

Engineer/Deckhand

Sean McCann

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 29 kw
Water Maker YES
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 75
Pax 8
Cabins 4
Refit 2019
Year Built 2008
Cruise Speed 8 KNOTS
Guest Smoke Aft Deck
Children Allowed Yes

Leisure

Dinghy 15 ft
Dinghy Hp 70
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board 1
Stand Up Paddle 4
Wind Surf No
Gear Snorkel Yes
Tube 1
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak 2
Float Mats 1
Fishing Gear Yes

Other Specs

Beam 36 Ft
Draft 8 Ft
Queen 4
Pref Pickup BVI
Turn Around 48 hours
Builder PRIVILEGE ALLIAURA MARINE GROUP
Vcr Dvd Yes
Salon Stereo Yes
Num Cds YES
Board Games Yes
Num Books Yes
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter 5 KW & 2.5 KW
Voltages 110V & 220V
Water Capacity 344 GALLONS
Kids Skis 1
Sea Bob No
Sea Scooter No
Swim Platform AFT DECK
Boarding Ladder port & stbd ladder
Num Fish Rods 4
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain **2019 $6.56 ft. Re-Fit including but not limited to :

19KW Onan Generators
Watermaker
Icemaker
Wine Fridge
AC Chillers
North Sails and Rigging
70HP Tender
Mattresses & Soft linens
TV"S in all cabins
Class A First Aid Kit with on-call doctor & Defibrillator
Walk on Water Hobie peddles
SUPS


**Please email for the complete list of refurbishments.
Communicate 1. Direct TV or Dish networks Specific to location availability
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
Showers 4
Ac Night Yes
Ac Sur Charge NO
Num Video YES

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

MAINS
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

DESSERTS
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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