Ed Hamilton & Co.

TABULA RASA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2006

Rates Per Week

Crew Profiles

Specifications

Accommodations

This yacht features 4 Queen berths, full A/C, ensuite toilets and wet heads.

Sample Menu

Tabula Rasa’s Sample Menu Designed By Chef Daisy Brooks

Breakfast

Bacon Rose Wrapped Fried Eggs with Toasted Sourdough Bread and Ghee

Cantaloupe Boats with Honey Yogurt, and Assorted Fruits 

Avocado Smashed Toast with a Fried Egg, Heirloom Tomatoes, and Sprouts 

Breakfast Tacos with Soft Scrambled Eggs, Maple bacon, Local Goat Cheese, and Oregano 

Smashed banana walnut pancakes topped with blueberry compote and maple sausage 

Baked Frittata with Caramelized Pear, Prosciutto, and Creamed Cheese

Overnight Oats with Chia, Hemp Hearts and Fresh Berries 

Lunch

Grilled Turkey, Brie, and Raspberry Chipotle Jam Panini 

Smoked Salmon, Dill, and Pickled Cucumber Lettuce Wraps 

Arepa’s with Chipotle Beans, Fried Plantains and Chicken Mole

Korean Spiced Steak, and Chicken Skewers with Assorted Vegetables 

Pesto Spinach Salad with Citrus Chicken and Pomegranate Seeds 

Brioche Buns filled with Caramelized Onions, Pulled Pork, and Grilled Pineapple

Savory Crepes Filled with Creamy Spinach and Roasted Tomatoes 

Hors D’oeuvres

Crispy Prosciutto and Brie Pastry Twists with Fried Brussels 

Tuna Ceviche Tostadas with Pineapple Mango Salsa 

Watermelon Arugula Mint Feta Salad with Pickled Onions

White Wine and Garlic Steamed Mussels with Fresh Baked Bread 

Charcuterie Board with assorted cheeses, meats and fruit 

Fried Coconut Shrimp with Cilantro Lime Sauce 

Streamed Momo’s with Mango Chutney

Dinner

Steamed Spaghetti Squash with Rosemary Lemon Chicken and Charred Broccoli

Spinach and Feta Stuffed Salmon with Jasmine Rice 

Creamy Chicken Marsala with Mushroom Risotto 

Chipotle Cauliflower Tacos with Jalapeño Verde sauce, Wild Rice and Grilled Corn

Caramelized Lime Wahoo with Asian Vegetables and Jasmine Rice 

Locally Caught Lobster Bisque Soup with Fresh Warm bread, and Lemon Parmesan Salad

Tuscan Creamed Chicken with Wilted Spinach and Feta 

Dessert

Swirled Blackberry Lavender Sheet Cake 

Chocolate Covered Bananas and Strawberries with Fresh Whipped Cream

Frozen Peach Rosé Sorbet 

Lemon Meringue Cupcakes 

Cinnamon Apple Crisp with Fried Vanilla Bean Ice Cream 

Chantilly Cake with Buttercream Frosting and Fresh Berries 

Banana Tarte Tatin with Pistachio Ice Cream

Additional Rate Information

*6 Night Minimum*

HOLIDAYS:
2021
Christmas Flat Rate $26,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2021
New Years Flat Rate $29,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2021
2022
Christmas Flat Rate $26,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $29,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$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***

SLEEP ABOARD:
$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.

Additional Rate Information

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

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

Location Details: Tabula Rasa is located at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.

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 $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Summer 2022 Inclusive $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Winter 2022 to 2023 Inclusive $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000
Summer 2023 Inclusive $19,000 $19,500 $21,000 $21,500 $22,000 $22,500 $23,000

Additional Rate Information

*6 Night Minimum*

HOLIDAYS:
2021
Christmas Flat Rate $26,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2021
New Years Flat Rate $29,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2021
2022
Christmas Flat Rate $26,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $29,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$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***

SLEEP ABOARD:
$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.

Location Details

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

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

Location Details: Tabula Rasa is located at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.

Tabula Rasa Crewed Catmaran Crew

Captain Zack Gustat

CERTIFICATIONS

CPR Certified
TWIC
STCW Basic Training
USCG 100 Ton Near Coastal Master
PADI Divemaster
Certified Snowmobile Operator (Colorado)

“I first began sailing in St Augustine, Florida 5 years ago on the Schooner Freedom. Coming from a service industry background, the transition to charter sailing was quite suitable. Learning to sail on a traditionally rigged vessel gave me a great appreciation for the art of sailing and instilled a love for it that I apply to anything I do in or on the ocean. I also took my first dives during that time and became Open Water certified. 

After a couple years, I moved on to work with Lindblad Expeditions/National Geographic. As an immersive, high-end cruising operation, this world taught me the ins and outs of liveaboard work and cruising to exceed the expectations of high end clientele. As a licensed deckhand I ran onshore and offshore expeditions in remote and wild areas, which gives me a sense and awareness in exploring unique locales in a safe and enjoyable manner. It also brought me close to some amazing wildlife, geology, and oceanography, which has enhanced my knowledge base and ability to engage and educate clientele. This also allowed me to save up to complete my Divemaster course with PADI, which I did in Roatan, Honduras. I believe my knowledge of Mesoamerican reef life will translate well across the rest of the Caribbean reef system.

Following this I went on to run private charter sails in Bar Harbor, Maine, which gave me the experience of managing my own vessel and guest experiences. This position dialed in my abilities as a captain, and while I understand there is always something to learn from the ocean and the vessels we go upon her with, my confidence and resolve is well equipped for week long charters as a captain.

All around my intent is to provide an unforgettable experience to everyone who steps foot on our boat. Safety is a top priority and will always be kept in mind when making decisions. All activities will aim to please all those involved and immerse our clientele in the parts of the world we explore that no one should miss.”

Chef Daisy Brooks

STCW Basic Training

Hi my name is Daisy, I’m 31 years old, born and raised in colorful Colorado. I started getting into culinary cuisine from a young age, traveling around Europe, Canada, and South America with my family, learning about all the different cultures and their cuisines.
Since then I’ve worked for catering companies, traveling food trucks at music festivals, farm to table restaurants, and was a consultant for Whole Foods. During my time there I got to travel around, open new stores and train people in the kitchen. I also won a pizza competition that’s now used as a recipe in all the stores.
My palate for food leans on the healthier side, but I also like to indulge in many different foods this beautiful world has to offer. When I’m not finding new culinary creations or ways to spin things, my hands are getting dirty in the soil, foraging medicinal plants, and researching flowers. I have a small farm where I grow almost all of my fruits and vegetables. I have a pup as well, we spend a lot of our time exploring the woods, and howling at the moon. You’ll also find us snowmobiling the Grand Mesa, back country skiing, fishing and rafting. I’ve done most of the Colorado river, the Snake River, Yampa River, Green River, Gates of Ladore, and the Grand Canyon. I’m so excited to take what I’ve learned from the river and apply it to sailing the seas. Trade snow for sunshine, explore new waters here in the Caribbean, and catch all the fish for our delectable dinners.

Title Name Nation Born Languages
Captain Zack Gustat USA 0 English
Crew Daisy Brooks USA

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer No
Generator 11.5 kW Onan Generator
Water Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 57
Pax 8
Cabins 4
Refit 2019
Year Built 2006
Cruise Speed 7 knots
Guest Smoke Yes, crew requests that guests
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13' Nautica
Dinghy Hp 40HP
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info 3 guided dives included - certified divers only

Diving group number depends on certified divers experience.

Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per person per dive.

DSD Course $150
Open water Referral $350

Other Specs

size Feet 57.00 Ft
Beam 30
Draft 5
Queen 4
Double Cabins 1
Pref Pickup American Yacht Harbour, St. Th
Turn Around 48hr
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Streaming
Board Games Yes
Num Books Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines Twin Yanmar 75HP diesel in-board engines, 11.5kW Onan Generator
Inverter Yes
Voltages 110/220v
Water Capacity 264 gal
Dinghy Pax 9
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit Fishing USVI only
Swim Platform Sugar Scoops
Green Reuse Bottle Yes
Scuba Onboard Onboard
Resort Course $150
Full Course $350
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 8
Num Divers 6
Num Dives 3 dives in
Communicate WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Showers 5
Tp In Heads Yes
Ac Night Yes
Sail Instruct Yes
Other Toys Full refit 2019 off season
New paint job
New sails
New canvas
New cushions
New linens
Complementary USVI and BVI map to track your charter

This yacht features 4 Queen berths, full A/C, ensuite toilets and wet heads.

Tabula Rasa’s Sample Menu Designed By Chef Daisy Brooks

Breakfast

Bacon Rose Wrapped Fried Eggs with Toasted Sourdough Bread and Ghee

Cantaloupe Boats with Honey Yogurt, and Assorted Fruits 

Avocado Smashed Toast with a Fried Egg, Heirloom Tomatoes, and Sprouts 

Breakfast Tacos with Soft Scrambled Eggs, Maple bacon, Local Goat Cheese, and Oregano 

Smashed banana walnut pancakes topped with blueberry compote and maple sausage 

Baked Frittata with Caramelized Pear, Prosciutto, and Creamed Cheese

Overnight Oats with Chia, Hemp Hearts and Fresh Berries 

Lunch

Grilled Turkey, Brie, and Raspberry Chipotle Jam Panini 

Smoked Salmon, Dill, and Pickled Cucumber Lettuce Wraps 

Arepa’s with Chipotle Beans, Fried Plantains and Chicken Mole

Korean Spiced Steak, and Chicken Skewers with Assorted Vegetables 

Pesto Spinach Salad with Citrus Chicken and Pomegranate Seeds 

Brioche Buns filled with Caramelized Onions, Pulled Pork, and Grilled Pineapple

Savory Crepes Filled with Creamy Spinach and Roasted Tomatoes 

Hors D’oeuvres

Crispy Prosciutto and Brie Pastry Twists with Fried Brussels 

Tuna Ceviche Tostadas with Pineapple Mango Salsa 

Watermelon Arugula Mint Feta Salad with Pickled Onions

White Wine and Garlic Steamed Mussels with Fresh Baked Bread 

Charcuterie Board with assorted cheeses, meats and fruit 

Fried Coconut Shrimp with Cilantro Lime Sauce 

Streamed Momo’s with Mango Chutney

Dinner

Steamed Spaghetti Squash with Rosemary Lemon Chicken and Charred Broccoli

Spinach and Feta Stuffed Salmon with Jasmine Rice 

Creamy Chicken Marsala with Mushroom Risotto 

Chipotle Cauliflower Tacos with Jalapeño Verde sauce, Wild Rice and Grilled Corn

Caramelized Lime Wahoo with Asian Vegetables and Jasmine Rice 

Locally Caught Lobster Bisque Soup with Fresh Warm bread, and Lemon Parmesan Salad

Tuscan Creamed Chicken with Wilted Spinach and Feta 

Dessert

Swirled Blackberry Lavender Sheet Cake 

Chocolate Covered Bananas and Strawberries with Fresh Whipped Cream

Frozen Peach Rosé Sorbet 

Lemon Meringue Cupcakes 

Cinnamon Apple Crisp with Fried Vanilla Bean Ice Cream 

Chantilly Cake with Buttercream Frosting and Fresh Berries 

Banana Tarte Tatin with Pistachio Ice Cream

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.