Ed Hamilton & Co. Yacht Charter Agents

TAPAS

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and walk in shower. All guest cabins are fully air-conditioned for guest comfort. TAPAS has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Crew use the twin cabin. Inquire if guests would like to use the twin cabin.

Sample Menu

Breakfast 

  • Turkish eggs (Çılbır) topped with Aleppo butter & herbs, served with warm pita bread and bacon.  
  • Mixed berry and lemon muffins, yoghurt parfaits with homemade granola & fresh fruit.  
  • Crab cake benedict with poached eggs, creole hollandaise and corn and tomato maque choux.  
  • Moist banana nut bread, overnight vanilla berry oats & fruit smoothies.  
  • Whipped honey ricotta toast topped with bacon, blistered tomatoes, a poached egg, chilli oil, and basil.  
  • Brown butter and cardamom cinnamon rolls & fresh fruit.  
  • Fully loaded Huevos Rancheros with freshly made guacamole, pickled onions, and chorizo. Served with tres leches french toast bake & fresh fruit.  
  • Spinach, mushrooms, and feta omelette with micro-greens and basil oil. Served with crispy hash browns, crepes with raspberry compote, vanilla bean whipped cream & fresh fruit 

Lunch 

  • Cajun Salmon Tacos with guacamole, pickled cabbage, feta, and a sriracha crema. Served with Louisiana street corn (Mexican street corn with cajun seasoning).  
  • Jamaican jerk chicken with mango, jalapeño pineapple salsa, served with rice and beans. Accompanied by fried sweet plantains and coco bread.  
  • Nashville-style hot chicken sandwiches with pickles, jalapeños, coleslaw, and garlic parmesan fries. Accompanied by a wedge salad.  
  • Homemade pizzas served with grilled romaine chicken Caesar salad.  
  • Sesame-crusted ahi tuna & soba noodles with carrots, purple cabbage, edamame, and cucumber. Topped with crispy shallots and ginger mint dressing.  
  • Gua bao with pickled veggies, cilantro, and sriracha aioli. Accompanied by a crunchy Vietnamese chicken salad.  
  • Herby lamb kofta pitas with fresh vegetables, Persian tahdig topped with pomegranate seeds and mint, and an assortment of dips: zhoug, hummus, baba ganoush, harissa. 

Dinner 

  • Filet mignon served over cauliflower puree with mushrooms and shallot peppercorn cream sauce. Accompanied by asparagus soup. 
  • Lemon garlic butter cod with zaatar pearl couscous and feta roasted broccoli.  
  • Aqua Pazza served with olives and tomatoes, topped with fresh parsley and crostini. Accompanied by burrata and peach salad.  
  • Sushi bar with sushi rolls, sashimi, and nigiri accompanied by tuna crispy rice.  
  • Chicken Piccata with lemon caper gravy, jasmine rice, and roasted asparagus.  
  • Classic Roman Carbonara and Sicilian arancini filled with ragù and peas.  
  • Seared brown butter sea scallops over porcini and goat cheese risotto, served with sautéed kale. Accompanied by a pear-pomegranate spinach salad with candied walnuts and feta cheese. 

Dessert 

  • Blueberry Basque burnt cheesecake  
  • Lemon sorbet served in a lemon shell  
  • Key lime pie with whipped cream  
  • Matcha coconut ice cream 
  • Tiramisu and espresso 
  • Passionfruit Pavlova 
  • Warm Texas chocolate sheet cake with raspberries 

*cake on requests for special occasions 

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.

MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate

CHRISTMAS 2024: 1-10 guests @ $41,000
NEW YEARS 24/25: 1-10 guests @ $48,000

Additional Rate Information

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

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

Location Details: Winter & Summer Bases:
– Trellis Bay, Tortola, BVI
– Sandy Lane Yacht Club and Residence, Canouan, SVG
– Marina Fort Louis, French, Saint Martin
– Rodney Bay, Saint Lucia

Times:
– Check-In: 12 PM
– Check-Out: 12PM
– Turnover between charters 48h for same location
– 72hrs between SXM and VI
– 96hrs between VI or SXM and Windward Islands

Embarkation Locations:
– St. Martin;
– St. Barth;
– Antigua;
– Guadalupe;
– Martinique;
– St. Lucia;
– St. Thomas;
– St. Vincent and the Grenadines;
– Grenada.

RELOCATION FEES:
– $1,000 – between US and British Virgin Islands;
– $2,000 – within Leeward Islands;
– $3,000 – to Windward Islands.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
Summer 2025 Inclusive $28,000 $28,000 $29,000 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000
Winter 2025 to 2026 Inclusive $28,000 $28,000 $29,000 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000

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.

MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate

CHRISTMAS 2024: 1-10 guests @ $41,000
NEW YEARS 24/25: 1-10 guests @ $48,000

Location Details

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

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

Location Details: Winter & Summer Bases:
– Trellis Bay, Tortola, BVI
– Sandy Lane Yacht Club and Residence, Canouan, SVG
– Marina Fort Louis, French, Saint Martin
– Rodney Bay, Saint Lucia

Times:
– Check-In: 12 PM
– Check-Out: 12PM
– Turnover between charters 48h for same location
– 72hrs between SXM and VI
– 96hrs between VI or SXM and Windward Islands

Embarkation Locations:
– St. Martin;
– St. Barth;
– Antigua;
– Guadalupe;
– Martinique;
– St. Lucia;
– St. Thomas;
– St. Vincent and the Grenadines;
– Grenada.

RELOCATION FEES:
– $1,000 – between US and British Virgin Islands;
– $2,000 – within Leeward Islands;
– $3,000 – to Windward Islands.

Sam Marque

Sam is a French offshore yacht master Captain, all the way from the lush shores of Bali, Indonesia.
From a young age, Sam was drawn to the sea, navigating dinghies before progressing to larger vessels, which eventually became his professional calling. Growing up amidst the waves, surfing competitions became more than just a pastime—they ignited a fiery passion for the ocean that continues to drive him forward today. As captain, Sam merged his expertise with a dedication to sharing the
magic of the sea. Whether it’s through the art of navigation or the joy of storytelling aboard the waves, this Sea master strives to exceed expectations while ensuring every voyage is an unforgettable journey into the heart of the ocean.

Chef Mary Campbell, fondly known as MC, brings a unique blend of creativity and culinary excellence to the private yacht charter industry. With a background in design and art history from Louisiana State University, she seamlessly marries her artistic vision with her culinary expertise to craft meals that are as visually stunning as they are delicious. Her professional journey spans the globe, with experience as a private yacht chef in Croatia, Turkey, and the Caribbean. Whether catering to diverse dietary preferences or curating menus inspired by local flavors, MC delivers personalized dining experiences that leave a lasting impression.
Beyond her role as a chef, MC is a certified expert in food safety, guest management, and hospitality, honed through her training at the Quarterdeck Yacht Academy and hands-on experience aboard luxury yachts. Her holistic approach to hospitality extends to creating custom itineraries and ensuring every detail is perfect for her guests. Outside the kitchen, Mary channels her creative energy into watercolor painting, pottery, and exploring global cuisines, infusing her culinary creations with a multicultural spirit. For Chef Mary, food is more than a meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.

Title Name Nation Born Languages
Captain Samuel Marque 0 English
Crew Mary Campbell

Captain

Samuel Marque

Chef

Mary Campbell

Accomodation

Electric Heads 5

Amenities

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

General

Length 57 ft
Pax 10
Cabins 5
Year Built 2023
Guest Smoke No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 14' Blackfisk
Dinghy Hp 60
Stand Up Paddle 3
Gear Snorkel Yes
Tube 2
Wake Board 1
2 Man Kayak No
Float Mats Yes
Fishing Gear Yes

Other Specs

size Feet 57.00 Ft
Beam 28
Draft 4.7
King 3
Queen 2
Jacuzzi No
Pref Pickup Scrub Island
Other Pickup Inquire
Turn Around 48
Builder Royal Cape
Vcr Dvd Yes
Salon Stereo Yes
Num Dine In Yes
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Voltages 110/240
Water Capacity 210 gallons
Dinghy Pax 7
Sea Bob No
Sea Scooter Yes
Num Fish Rods 2
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Yacht is fitted with a Revive drinking water filtration system. Initiative to go green as well as remineralized water that has been UV treated for the guest safety.
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Other Toys wakeboard
3 person crazy sofa
Tube
snorkeling gear
inflatable sup
noodles
large floating ring
fishing gear
freediving equipment

TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and walk in shower. All guest cabins are fully air-conditioned for guest comfort. TAPAS has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Crew use the twin cabin. Inquire if guests would like to use the twin cabin.

Breakfast 

  • Turkish eggs (Çılbır) topped with Aleppo butter & herbs, served with warm pita bread and bacon.  
  • Mixed berry and lemon muffins, yoghurt parfaits with homemade granola & fresh fruit.  
  • Crab cake benedict with poached eggs, creole hollandaise and corn and tomato maque choux.  
  • Moist banana nut bread, overnight vanilla berry oats & fruit smoothies.  
  • Whipped honey ricotta toast topped with bacon, blistered tomatoes, a poached egg, chilli oil, and basil.  
  • Brown butter and cardamom cinnamon rolls & fresh fruit.  
  • Fully loaded Huevos Rancheros with freshly made guacamole, pickled onions, and chorizo. Served with tres leches french toast bake & fresh fruit.  
  • Spinach, mushrooms, and feta omelette with micro-greens and basil oil. Served with crispy hash browns, crepes with raspberry compote, vanilla bean whipped cream & fresh fruit 

Lunch 

  • Cajun Salmon Tacos with guacamole, pickled cabbage, feta, and a sriracha crema. Served with Louisiana street corn (Mexican street corn with cajun seasoning).  
  • Jamaican jerk chicken with mango, jalapeño pineapple salsa, served with rice and beans. Accompanied by fried sweet plantains and coco bread.  
  • Nashville-style hot chicken sandwiches with pickles, jalapeños, coleslaw, and garlic parmesan fries. Accompanied by a wedge salad.  
  • Homemade pizzas served with grilled romaine chicken Caesar salad.  
  • Sesame-crusted ahi tuna & soba noodles with carrots, purple cabbage, edamame, and cucumber. Topped with crispy shallots and ginger mint dressing.  
  • Gua bao with pickled veggies, cilantro, and sriracha aioli. Accompanied by a crunchy Vietnamese chicken salad.  
  • Herby lamb kofta pitas with fresh vegetables, Persian tahdig topped with pomegranate seeds and mint, and an assortment of dips: zhoug, hummus, baba ganoush, harissa. 

Dinner 

  • Filet mignon served over cauliflower puree with mushrooms and shallot peppercorn cream sauce. Accompanied by asparagus soup. 
  • Lemon garlic butter cod with zaatar pearl couscous and feta roasted broccoli.  
  • Aqua Pazza served with olives and tomatoes, topped with fresh parsley and crostini. Accompanied by burrata and peach salad.  
  • Sushi bar with sushi rolls, sashimi, and nigiri accompanied by tuna crispy rice.  
  • Chicken Piccata with lemon caper gravy, jasmine rice, and roasted asparagus.  
  • Classic Roman Carbonara and Sicilian arancini filled with ragù and peas.  
  • Seared brown butter sea scallops over porcini and goat cheese risotto, served with sautéed kale. Accompanied by a pear-pomegranate spinach salad with candied walnuts and feta cheese. 

Dessert 

  • Blueberry Basque burnt cheesecake  
  • Lemon sorbet served in a lemon shell  
  • Key lime pie with whipped cream  
  • Matcha coconut ice cream 
  • Tiramisu and espresso 
  • Passionfruit Pavlova 
  • Warm Texas chocolate sheet cake with raspberries 

*cake on requests for special occasions 

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.