Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Jason Decker | US | 1971 | RYA Yachtmaster Ocean, STCW 95 & 2010 | English (both), Spanish (Mate/Chef) |
| Crew | Lara Ortiz | US | USCG 100 GRT NC, STCW 95 & 2010, First Aid/CPR/AED |
The Crew of Tahina
The crew of Tahina met while racing J/24 sailboats in 2004 and have sailed and cruised together ever since, eventually marrying in 2014. After sailing their current yacht, Tahina, from Panama to New Zealand as crew for her original owners, Captain Jason and Chef Lara purchased her in 2018. They have since fully refit her to the latest standards, creating the ideal platform for sharing their passions for sailing, water sports, and island life with guests.
Captain Jason Decker
Captain Jason holds an RYA Yachtmaster Ocean qualification, earned after years of competing at the highest levels of the J/24 one-design sailing class, as well as in numerous other one-design and handicap-rated sailing events around the world — from Europe to the Americas and New Zealand — coupled with a half-circumnavigation. Jason is also a qualified PADI Divemaster, an avid kiteboarder and sailor, and enjoys a morning paddleboard or surfing session whenever he can squeeze one in. He is also well known for creating delicious breakfasts at sea.
Chef Lara Ortiz
Raised in South Florida by an avid fisherman and all-around salty-living fanatic, Lara has been snorkeling, boating, and paddling for as long as she can remember. She has sailed well over 15,000 nautical miles over the years and, in addition to being the lead culinary artist on board, now focuses on helping guests plan and experience vacations of a lifetime. Lara is an expert at whipping up delicious treats to suit every craving, loves getting to know the nooks and crannies of the places they travel, and excels at matching guests’ interests with the perfect itinerary for their trip.
Captain
Jason Decker
Chef/First Mate
Lara Ortiz
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $19,900 | $20,300 | $20,700 | $21,100 | $21,500 |
| Summer 2026 | Inclusive | $19,900 | $20,300 | $20,700 | $21,100 | $21,500 |
| Winter 2026 to 2027 | Inclusive | $19,900 | $20,300 | $20,700 | $21,100 | $21,500 |
| Summer 2027 | Inclusive | $19,900 | $20,300 | $20,700 | $21,100 | $21,500 |
Additional Rate Information
Location Details
Summer Area: Bahamas
Winter Area: Bahamas
The Crew of Tahina
The crew of Tahina met while racing J/24 sailboats in 2004 and have sailed and cruised together ever since, eventually marrying in 2014. After sailing their current yacht, Tahina, from Panama to New Zealand as crew for her original owners, Captain Jason and Chef Lara purchased her in 2018. They have since fully refit her to the latest standards, creating the ideal platform for sharing their passions for sailing, water sports, and island life with guests.
Captain Jason Decker
Captain Jason holds an RYA Yachtmaster Ocean qualification, earned after years of competing at the highest levels of the J/24 one-design sailing class, as well as in numerous other one-design and handicap-rated sailing events around the world — from Europe to the Americas and New Zealand — coupled with a half-circumnavigation. Jason is also a qualified PADI Divemaster, an avid kiteboarder and sailor, and enjoys a morning paddleboard or surfing session whenever he can squeeze one in. He is also well known for creating delicious breakfasts at sea.
Chef Lara Ortiz
Raised in South Florida by an avid fisherman and all-around salty-living fanatic, Lara has been snorkeling, boating, and paddling for as long as she can remember. She has sailed well over 15,000 nautical miles over the years and, in addition to being the lead culinary artist on board, now focuses on helping guests plan and experience vacations of a lifetime. Lara is an expert at whipping up delicious treats to suit every craving, loves getting to know the nooks and crannies of the places they travel, and excels at matching guests’ interests with the perfect itinerary for their trip.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jason Decker | US | 1971 | English (both), Spanish (Mate/Chef) |
| Crew | Lara Ortiz | US |
Captain
Jason Decker
Chef/First Mate
Lara Ortiz
Accomodation
Amenities
Electronics
General
Leisure
1 tank per diver free, after that, $20/dive.
6 BCDs - Sizing: 3 med-lg and 3 small-med
Weights, masks and fins are all available
All divers MUST carry proof of certification and dive accident insurance and sign a dive-specific liability waiver prior to diving.
*First dive included. Additional dives $20.
Other Specs
2 queen cabins with en suite and enclosed shower and 1 double cabin (bed is queen width, double length) with pullman berth. En suite with wet shower.
Crew quarters is the starboard double cabin.
Forward staterooms: 60 x 80” (queen)
Aft stateroom queen width/double length bed: 60 x 72”
Aft stateroom pullman: 28.5 x 72″
DAY BREAK
Breakfasts are served with freshly brewed coffee, tea, assorted juices, and seasonal fresh fruit.
Breakfast Quesadillas
Warm tortillas filled with fluffy eggs, melted cheese, and savory breakfast fillings.
Avocado, Feta & Tomato Toast with Eggs
Toasted bread topped with smashed avocado, crumbled feta, ripe tomatoes, and perfectly cooked eggs.
Classic Eggs, Bacon & Hash Browns
Farm-fresh eggs served with crispy bacon, golden hash browns, and toasted bread.
Banana Pancakes
Fluffy pancakes layered with caramelized bananas, finished with maple syrup and fresh berries.
Breakfast Sandwiches on English Muffins
Soft English muffins filled with eggs, cheese, and classic breakfast accompaniments.
Smoked Salmon Toast
Creamy cream cheese, smoked salmon, capers, shaved red onion, lemon, and fresh herbs on toasted bread.
Yogurt Parfaits with Granola
Creamy yogurt layered with crunchy granola and seasonal fruit.
MIDDAY
Tuna Poke Bowls
Fresh tuna served over rice with crisp vegetables and bright island flavors.
Fish Tacos with Tropical Salsa
Grilled fish tucked into warm tortillas and topped with vibrant tropical salsa.
Caesar Salad Wraps with Sweet Potato Fries
Classic Caesar flavors wrapped and served alongside grilled sweet potato fries and curry yogurt dipping sauce.
Fresh Corn Salad with Grilled Shrimp & Pineapple Skewers
Sweet corn tossed with seasonal ingredients and paired with grilled shrimp and pineapple.
Grilled Eggplant & Tomato Salad with Gourmet Grilled Cheese
Smoky grilled vegetables served with elevated, melty grilled cheese sandwiches.
BBQ Beef Wraps with Pasta Salad
Tender barbecue beef wrapped and paired with a chilled pasta salad.
Mexican Chicken & Rice Bowl
Seasoned chicken over rice, finished with fresh salsa and guacamole.
HORS D’OEUVRES
Hummus with Olive Oil & Freshly Baked Bread
Creamy hummus drizzled with olive oil, served with warm house-baked bread.
Conch Salad or Seafood Ceviche with Tortilla Chips
Bright citrus-marinated seafood served with crisp tortilla chips.
Antipasti Selection
Olive tapenade, seasoned olive oil, and freshly baked bread.
Melon & Prosciutto
Sweet melon paired with thinly sliced prosciutto.
Caprese Skewers
Fresh mozzarella, cherry tomatoes, and basil finished with a light drizzle.
Bacon-Wrapped Plantains
Sweet plantains wrapped in crispy bacon.
Sweet Pepper Jelly with Cream Cheese & Crackers
A sweet-and-savory spread served with crisp crackers.
Chicken Satay with Peanut Sauce
Grilled chicken skewers served with rich peanut dipping sauce.
MAIN
Grilled Lobster Tails
Served with coconut rice and bright citrus salsa.
Ribeye Steak
Juicy ribeye paired with mixed mashed potatoes and grilled seasonal vegetables.
Seared Scallops with Linguine
Delicate scallops served over linguine with capers and beurre blanc.
Apricot-Sage Chicken
Roasted chicken finished with apricot and sage, served with carrots and rice pilaf.
Fresh Catch with Herbed Quinoa
Grilled local fish accompanied by herbed quinoa and marinated grilled peppers.
Thai Shrimp & Vegetable Green Curry
Shrimp and vegetables simmered in green curry, served with rice.
Chicken & Rice Risotto
Creamy risotto with tender chicken, served alongside a fresh green salad.
DESSERT
Gourmet Ice Pops
Refreshing handcrafted ice pops in seasonal flavors.
Strawberry Fool
Light whipped cream folded with fresh strawberries.
Flan with Toasted Almonds & Fresh Berries
Classic flan finished with toasted almonds and berry garnish.
Grilled Fruit Skewers with Ginger Syrup
Warm grilled fruit drizzled with fragrant ginger syrup.
Coconut Macaroon Brownies
Rich brownies layered with coconut macaroon topping.
Salty Peanut Chocolate Chip Cookies
Soft-baked cookies with chocolate chips and a touch of sea salt.
Poached Pears in Wine Sauce
Tender pears gently poached in spiced wine syrup.
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.