Ed Hamilton & Co.

M/Y SYNERGY

  • Guests 8
  • Cabins 4
  • Model Power
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 guest cabins for a maximum of 8 guests.
1 primary with King bed and ensuite
1 VIP with Queen bed and ensuite
2 guest cabins that are convertible – the can both be set with 1 Queen bed or 2 twin beds, both ensuite

Sample Menu

AUDREY’S SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability

Breakfast
All breakfasts are served with fresh fruit platters

  • Middle Eastern inspired Shakshuka with poached eggs served with Homemade Pita Bread Side Fresh Cinnamon Rolls
  • Freshly Baked Bagels and locally smoked salmon served w/ topping array and Banana Bread w/ white chocolate chips & and orange zest
  • Eggs Benedict; braised beef, blistered tomatoes, pickled onions and pesto hollandaise served with breakfast potatoes and freshly baked blueberry lemon and poppyseed muffins
  • Mexican inspired huevos rancheros on crispy tortilla, salsa roja, avocado, cotija, cilantro, and lime spiked sour cream, served with freshly made chocolate chip Belgian waffles
  • Full English Breakfast Selection ; Roasted tomatoes, thyme butter fried mushrooms, bubble and squeak, sausage, bacon, baked beans, black pudding, served with fresh scones
  • Mediterranean inspired frittata ; sundried tomatoes, feta, spinach, caramelized onions, served with Pancakes and raspberry coulis
  • Crème Brûlée French toasts with honey mascarpone, charred peaches and candied bacon, served with eggs to order

Lunch

  • Salmon mi-cuit topped with mango and red pepper salsa, avocado mousse and dill oil, served with pearled couscous
  • All pastor-inspired pork tacos with avocado lime crema, cilantro, cotija, pickled red onions, served with Elotes (Mexican corn)
  • Grilled chicken Gyro on fresh pita, served with tzatziki, butterbean hummus, baked feta and cherry tomatoes, falafels
  • Tuna Tataki Poke Bowl with avocado, charred pineapple, seaweed salad, roasted sweet potato, served on ginger and miso quinoa topped with wasabi aioli
  • Halibut Burger, served on fresh brioche buns, purple cabbage slaw, cucumber ribbons, dill tartare sauce, burger sauce and sweet potato fries
  • Thai inspired steak salad, served on rice noodles, julienne vegetables, mango, fresh herbs, peanut ginger dressing
  • Tandoori inspired shrimp and lobster salad, mint dressing, roasted cashews, pickled slaw

Cocktails and Canapés

  • Salmon tartare, roe, whipped dill ricotta on blini  – Paired with Hugo
  • Cabbage and Pork Dumplings – Paired with Lemongrass and Ginger Margarita
  • Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  – Paired
    with Manhattan
  • Loaded Greek-inspired Nachos – Paired with Smoked Old Fashioned
  • Burrata, charred peaches, blistered tomatoes, basil oil, fresh bread – paired with Rosemary Apperol Spritz
  • Fresh hummus topped with Zaatar lamb, pine nuts, roasted olives, fresh herbs – Paired with Rose Blossom Martini
  • Conch ceviche with fried wontons – Paired with White wine sangria

Dinner
Below is featured a sample wine pairing by our Sommelier

Lobster
Butter poached Caribbean lobster, Saffron lemon risotto, roasted red pepper romesco, chives, confit charred leaks
2019 Noella Morantin ‘LBL’ Sauvignon Blanc

Duck
Duck magret, potato puree, blackberry red wine reduction, charred plum, Hasselback parsnips
2018 Claude Marechal Chorey Les Beaune Burgundy

Seafood Pasta
Seared scallops, poached shrimps and steamed mussels, fresh pasta, cream white wine lemon sauce
2019 Jean-Claude Rateau ‘1er Cru Les Coucheraies’ Beaune Chardonnay

Surf and Turf
Beef tenderloin and grilled Lobster medallion, potato fondant, asparagus, caramelized onion puree, garlic lemon
compound butter, zucchini tuile
2019 Cakebread Pinot Noir Two Creeks Vineyards

Seabass Ramen
Miso Glazed on dashi broth, soba noodles, shitake, charred Bok choi, green onion curls, Szechuan chili oil, soft egg
2017 Domaine Rougeot ‘La Combe Bazin’ St Romain

Beef short ribs
Braised and served on Homemade gnocchi, butternut squash puree, broccolini, parmesan tuile, pea shoots
2008 Penfolds Bin 407 Cabernet Sauvignon

Chicken Roulade
stuffed w/ blue cheese pear and walnut, beer thyme sauce, new potatoes, bacon celery compote, charred apple puree
2018 Claude Marechal Pommard Pinot Noir

Lamb
Moroccan inspired – Zaatar & Coriander crust, glazed carrots, saffron cauliflower puree, roasted cherry tomatoes,
roasted grapes, mint sauce
2017 Chateau Ormes de Pez St Estephe Cabernet Sauvignon

Dessert

  • Coconut rum infused crème brûlée with seasonal berries
  • Key lime pie on graham and toasted pecan crust with burnt meringue
  • Passion fruit and mango tart with strawberry coulis
  • Oreo cheesecake with white chocolate ganache
  • Rum fudge pie with orange zest and mint glaze
  • Chocolate Mi-cuit (Lava cake)
  • Skillet chocolate chip cookie, brownie chunks and ice cream

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Thanksgiving week and Christmas 2024 $87,900 and New Year week 2024 $95,900/wk all-inclusive
New Year charters cannot start before December 29, 2024 Christmas charters constitute any charters including dates between December 19th – 27th, Christmas charters must end by Dec 27.

For any bookings outside of BVI, customs/port/cruising fees are not included, and yacht will collect an additional 5% APA to cover these costs

For charters less than 7 days, divide the weekly rate by 6, then multiply by 5 to get the 5 day rate. 5 days is typically the minimum number of days accepted, please inquire directly regarding charters under 5 days as these are considered on a case-by-case basis.

Winter rates start Oct 1.

Synergy is available for families with children at least 12 years of age or older.

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, 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 2024 Inclusive $64,900 $64,900 $64,900 $64,900 $64,900 $64,900 $64,900
Winter 2024 to 2025 Inclusive $77,900 $77,900 $77,900 $78,900 $78,900 $79,900 $79,900
Summer 2025 Inclusive $77,900 $77,900 $77,900 $78,900 $78,900 $79,900 $79,900

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Thanksgiving week and Christmas 2024 $87,900 and New Year week 2024 $95,900/wk all-inclusive
New Year charters cannot start before December 29, 2024 Christmas charters constitute any charters including dates between December 19th – 27th, Christmas charters must end by Dec 27.

For any bookings outside of BVI, customs/port/cruising fees are not included, and yacht will collect an additional 5% APA to cover these costs

For charters less than 7 days, divide the weekly rate by 6, then multiply by 5 to get the 5 day rate. 5 days is typically the minimum number of days accepted, please inquire directly regarding charters under 5 days as these are considered on a case-by-case basis.

Winter rates start Oct 1.

Synergy is available for families with children at least 12 years of age or older.

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Captain – Jacob Beman

Captain Jacob grew up in Chicago and left the cold weather for sunny Southern California after college. It was there that he fell in love with sailing and yachting and never looked back. After purchasing his own boat and becoming involved in several race teams, he decided to make his passion his full-time career. Jacob traveled the world to gain experience and hone his skills, working several seasons in the Mediterranean and Australia. He arrived in the Virgin Islands in 2018 and he has never looked back!

For the last four seasons, Jacob has been a Captain in the USVI and BVI, and it is his favorite place to charter and show his guests the trip of a lifetime. Last season, Jacob was the captain of S/Y Synergy in the BVI. When his same owner recently purchased the beautiful M/Y Synergy, Jacob was thrilled at the opportunity to stay with the family, and move aboard as the captain of M/Y Synergy!

Chef – Audrey Boulianne

Audrey was most recently the chef aboard the award-winning luxury power catamaran ‘Mystic Soul.’ Audrey is a renowned yacht chef, receiving multiple 1st place awards in the 2022 BVI Charter Yacht boat show!

Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion about all things culinary. With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone’s dietary needs and requests.

Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating – After all, we eat with the eyes first !

Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.

First Mate – Philip Ashford
Philp was most recently the captain aboard the award-winning luxury power catamaran, ‘Mystic Soul.’ Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instill the immortal words of Wind in the Willows into others: “There is nothing — absolutely nothing — half so much worth doing as simply messing about in boats.”

In his spare time, Philip can be seen pursuing his musical passions and traveling the world.

Philip and Audrey are a fun, professional, kind, and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life-lasting souvenirs.

Stewardess- Hannah Hasted

Born and raised in the British Virgin Islands, Hannah is as close to a local expert as it gets!

Hannah started her career on yachts in 2019 as a stewardess following her experience working for a local charter company. She is more comfortable on yachts than on land as her home on island is also a boat. She completed her Yachtmaster in South Africa in 2022 making her a well-rounded professional on boats and a qualified member of the team. Hannah worked alongside Philip & Audrey earlier in her career and always remained a favorite that aligns with the vision and high-quality product they aim to deliver.

Hannah is a true expert when it comes to customer service. Her attention to detail, patience an amicability always enhance our guests experience. From specialty cocktail or wine pairing with meals, she will tailor every adventure and give it its memorably unique character. No request is unreasonable, she thrives to exceed all expectations. She is lively, knowledgeable, and holds a rich data bank of BVI’s best kept secret which guests always value.

Title Name Nation Born Languages
Captain Jacob Beman American 0
Crew Audrey Boulianne

Captain

Jacob Beman

Chef

Audrey Bouillane

First Mate

Phil Ashford

Stewardess

Hannah Hasted

Amenities

Ac Full
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

General

Length 86 ft
Pax 8
Cabins 4
Refit 2023
Year Built 2017
Cruise Speed 10-15 knots
Guest Smoke Aft platform only
Children Allowed Yes
Min Child Age 12

Leisure

Dinghy 26' NauticStar
Jet Skis 1
Wake Board 1

Other Specs

size Feet 86.00 Ft
Beam 24.6
Draft 6.5
Jacuzzi Yes
Stabilizers AU
Turn Around 48 hours
Builder Sunseeker
Vcr Dvd Yes
Salon Stereo Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
Gay Charters Yes
Nude Charters Inq
Sea Bob Yes
Sea Scooter No
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night Yes
Other Toys 26' NauticStar 2602 (6624.34 ft />2 x Sea Scooters
1 x Efoil board
1 x Wakeboard
2- 10' x 10' Inflatable Docks
Inflatable Party Cabana
Towable Float
Snorkel equipment

4 guest cabins for a maximum of 8 guests.
1 primary with King bed and ensuite
1 VIP with Queen bed and ensuite
2 guest cabins that are convertible – the can both be set with 1 Queen bed or 2 twin beds, both ensuite

AUDREY’S SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability

Breakfast
All breakfasts are served with fresh fruit platters

  • Middle Eastern inspired Shakshuka with poached eggs served with Homemade Pita Bread Side Fresh Cinnamon Rolls
  • Freshly Baked Bagels and locally smoked salmon served w/ topping array and Banana Bread w/ white chocolate chips & and orange zest
  • Eggs Benedict; braised beef, blistered tomatoes, pickled onions and pesto hollandaise served with breakfast potatoes and freshly baked blueberry lemon and poppyseed muffins
  • Mexican inspired huevos rancheros on crispy tortilla, salsa roja, avocado, cotija, cilantro, and lime spiked sour cream, served with freshly made chocolate chip Belgian waffles
  • Full English Breakfast Selection ; Roasted tomatoes, thyme butter fried mushrooms, bubble and squeak, sausage, bacon, baked beans, black pudding, served with fresh scones
  • Mediterranean inspired frittata ; sundried tomatoes, feta, spinach, caramelized onions, served with Pancakes and raspberry coulis
  • Crème Brûlée French toasts with honey mascarpone, charred peaches and candied bacon, served with eggs to order

Lunch

  • Salmon mi-cuit topped with mango and red pepper salsa, avocado mousse and dill oil, served with pearled couscous
  • All pastor-inspired pork tacos with avocado lime crema, cilantro, cotija, pickled red onions, served with Elotes (Mexican corn)
  • Grilled chicken Gyro on fresh pita, served with tzatziki, butterbean hummus, baked feta and cherry tomatoes, falafels
  • Tuna Tataki Poke Bowl with avocado, charred pineapple, seaweed salad, roasted sweet potato, served on ginger and miso quinoa topped with wasabi aioli
  • Halibut Burger, served on fresh brioche buns, purple cabbage slaw, cucumber ribbons, dill tartare sauce, burger sauce and sweet potato fries
  • Thai inspired steak salad, served on rice noodles, julienne vegetables, mango, fresh herbs, peanut ginger dressing
  • Tandoori inspired shrimp and lobster salad, mint dressing, roasted cashews, pickled slaw

Cocktails and Canapés

  • Salmon tartare, roe, whipped dill ricotta on blini  – Paired with Hugo
  • Cabbage and Pork Dumplings – Paired with Lemongrass and Ginger Margarita
  • Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  – Paired
    with Manhattan
  • Loaded Greek-inspired Nachos – Paired with Smoked Old Fashioned
  • Burrata, charred peaches, blistered tomatoes, basil oil, fresh bread – paired with Rosemary Apperol Spritz
  • Fresh hummus topped with Zaatar lamb, pine nuts, roasted olives, fresh herbs – Paired with Rose Blossom Martini
  • Conch ceviche with fried wontons – Paired with White wine sangria

Dinner
Below is featured a sample wine pairing by our Sommelier

Lobster
Butter poached Caribbean lobster, Saffron lemon risotto, roasted red pepper romesco, chives, confit charred leaks
2019 Noella Morantin ‘LBL’ Sauvignon Blanc

Duck
Duck magret, potato puree, blackberry red wine reduction, charred plum, Hasselback parsnips
2018 Claude Marechal Chorey Les Beaune Burgundy

Seafood Pasta
Seared scallops, poached shrimps and steamed mussels, fresh pasta, cream white wine lemon sauce
2019 Jean-Claude Rateau ‘1er Cru Les Coucheraies’ Beaune Chardonnay

Surf and Turf
Beef tenderloin and grilled Lobster medallion, potato fondant, asparagus, caramelized onion puree, garlic lemon
compound butter, zucchini tuile
2019 Cakebread Pinot Noir Two Creeks Vineyards

Seabass Ramen
Miso Glazed on dashi broth, soba noodles, shitake, charred Bok choi, green onion curls, Szechuan chili oil, soft egg
2017 Domaine Rougeot ‘La Combe Bazin’ St Romain

Beef short ribs
Braised and served on Homemade gnocchi, butternut squash puree, broccolini, parmesan tuile, pea shoots
2008 Penfolds Bin 407 Cabernet Sauvignon

Chicken Roulade
stuffed w/ blue cheese pear and walnut, beer thyme sauce, new potatoes, bacon celery compote, charred apple puree
2018 Claude Marechal Pommard Pinot Noir

Lamb
Moroccan inspired – Zaatar & Coriander crust, glazed carrots, saffron cauliflower puree, roasted cherry tomatoes,
roasted grapes, mint sauce
2017 Chateau Ormes de Pez St Estephe Cabernet Sauvignon

Dessert

  • Coconut rum infused crème brûlée with seasonal berries
  • Key lime pie on graham and toasted pecan crust with burnt meringue
  • Passion fruit and mango tart with strawberry coulis
  • Oreo cheesecake with white chocolate ganache
  • Rum fudge pie with orange zest and mint glaze
  • Chocolate Mi-cuit (Lava cake)
  • Skillet chocolate chip cookie, brownie chunks and ice cream
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.