Ed Hamilton & Co.

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 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
Shakshuka with crispy prosciutto
and feta
Yogurt and granola bowls
Grilled sourdough

Lunch
Wild shrimp tacos with pineapple
and mango salsa, avocado and
lime crema, and crunchy slaw

Snack
Slow roasted tomatoes, burrata
and garlic crostini

Dinner
Pan seared scalloped with a sage
and garlic butter sauce on a bed
of butternut squash risotto
Charred corn and avocado salad
with creamy balsamic vinaigrette

Dessert
Key lime pie with fresh whipped
cream 

Breakfast
Avocado toast with grilled
mushrooms and poached eggs
Fruit platter
Blueberry chia seed pudding

Lunch
COBB salad with crispy bacon,
jammy eggs, and barbequed
Caribbean spiny lobster tails

Snack
Phyllo wrapped feta bites with hot
honey

Dinner
Barbequed lamb cobs in a sweet
and salty teriyaki marinade
Carrot pure
Seared garlicy greens beans
Chimichurri sauce

Dessert
Blueberry galette with vanilla ice
cream

Breakfast
Smoked salmon platter with
cream cheese, fresh vegetables,
and toasted bagels
Soft scrambled eggs

Lunch
Sesame crusted, pan seared ahi
tuna over a cod noodle salad in a
tangy soya vinaigrette

Snack
Potato and cheese croquettes
with an herb and garlic aioli

Dinner
Pan seared sea bass over lemony
orzo with grilled, seasonal
vegetables
Arugula salad with caramelized
leeks and roasted tomatoes

Dessert
Lemon and mint posset with
fresh berries

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/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-10 guests @ +10% surcharge over 10 pax rate ($41,800) – charter must end no later than 12/27
NEW YEARS 24/25: 1-10 guests @ +20% surcharge over 10 pax rate ($45,600)

SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.

St Thomas Drop off – $1,000

St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.

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: British Virgin Islands – Yacht is based at Scrub Island Marina
Yacht will be accepting charters in St. Vincent or Grenada from August 18 – October 20th, 2024.

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 2024 Inclusive $31,000 $31,600 $32,200 $32,800 $33,400 $34,000 $34,600 $35,200 $35,800
Winter 2024 to 2025 Inclusive $31,000 $31,600 $32,200 $32,800 $33,400 $34,000 $34,600 $35,200 $35,800

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/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-10 guests @ +10% surcharge over 10 pax rate ($41,800) – charter must end no later than 12/27
NEW YEARS 24/25: 1-10 guests @ +20% surcharge over 10 pax rate ($45,600)

SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.

St Thomas Drop off – $1,000

St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.

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: British Virgin Islands – Yacht is based at Scrub Island Marina
Yacht will be accepting charters in St. Vincent or Grenada from August 18 – October 20th, 2024.

Melody

Meet Melody, a 24-year-old culinary dynamo from Toronto, Canada. With a deep-seated passion for the sea and sailing, Melody has navigated through both professional and personal pursuits with a zest for adventure. For the past two years, she’s been cooking up a storm as a private chef on sailing boats in the Mediterranean and Caribbean.

When Melody isn’t working on a boat, she enjoys skiing and touring in the mountains. She also likes playing golf, tennis, or pickleball because she enjoys the company and competition.

Melody cares a lot about doing things well and making people feel welcome, she loves using top-quality ingredients to make delicious meals. She’s a friendly and hardworking team player who’s always eager to help out. Melody believes that food is a big part of any trip, so she makes sure her dishes are not only tasty but also picture-perfect Instagram worthy.

Friendly, funny, and fuelled by a love for what she does, Melody’s goal is to keep exploring the world while serving up new and exciting dishes to her crew and guests.

Rolf

Meet Rolf, a Viking at heart from the stunning fjords of Norway. With an undying love for sailing, he’s dedicated to sharing the thrill of the open sea with others. Nothing brings Rolf more joy than seeing the excitement on someone’s face as they raise their first sail. After a day of adventure, he savors dropping anchor in a peaceful bay, enjoying a feast prepared by the onboard chef.

Rolf’s journey with the sea began racing dinghies along Norway’s coastline. His talent led him to international competitions and coaching at just 15. Now, as a Captain, he’s tackled daring voyages, including crossing the Atlantic.

With over 15,000 miles of experience and extensive navigation skills, he has become adept at handling vessels and ensuring the safety and comfort of passengers. Rolf possesses a knack for problem-solving, qualities that have proven invaluable in his role as a captain.

In addition to his sailing endeavours, Rolf has also worked in the Adriatic Sea, gaining valuable experience in crew management, vessel maintenance, and delivering exceptional customer service. Sailing isn’t merely a profession for him; it’s his life’s passion, driving him to share the thrill with all who join him on the waves.

Title Name Nation Born Languages
Captain Rolf Peder Flem Gjerstad Norwegian 0 English, Polish
Crew Melody Sands Thomson Canadian

Accomodation

Electric Heads 5

Amenities

Ac Full
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 2
Gear Snorkel Yes
Tube 2
Wake Board 1
2 Man Kayak 1
Float Mats Yes
Fishing Gear Yes

Other Specs

size Feet 57.00 Ft
Beam 28 Ft
Draft 4.7 Ft
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
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Other Toys Wakeboard
Inflatable paddle boards
Surfboards
Yamaha sea scooters
Noodles
Large swim deck
Towable tube
Snorkeling gear
Inflatable kayak (2 pax)

TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and 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
Shakshuka with crispy prosciutto
and feta
Yogurt and granola bowls
Grilled sourdough

Lunch
Wild shrimp tacos with pineapple
and mango salsa, avocado and
lime crema, and crunchy slaw

Snack
Slow roasted tomatoes, burrata
and garlic crostini

Dinner
Pan seared scalloped with a sage
and garlic butter sauce on a bed
of butternut squash risotto
Charred corn and avocado salad
with creamy balsamic vinaigrette

Dessert
Key lime pie with fresh whipped
cream 

Breakfast
Avocado toast with grilled
mushrooms and poached eggs
Fruit platter
Blueberry chia seed pudding

Lunch
COBB salad with crispy bacon,
jammy eggs, and barbequed
Caribbean spiny lobster tails

Snack
Phyllo wrapped feta bites with hot
honey

Dinner
Barbequed lamb cobs in a sweet
and salty teriyaki marinade
Carrot pure
Seared garlicy greens beans
Chimichurri sauce

Dessert
Blueberry galette with vanilla ice
cream

Breakfast
Smoked salmon platter with
cream cheese, fresh vegetables,
and toasted bagels
Soft scrambled eggs

Lunch
Sesame crusted, pan seared ahi
tuna over a cod noodle salad in a
tangy soya vinaigrette

Snack
Potato and cheese croquettes
with an herb and garlic aioli

Dinner
Pan seared sea bass over lemony
orzo with grilled, seasonal
vegetables
Arugula salad with caramelized
leeks and roasted tomatoes

Dessert
Lemon and mint posset with
fresh berries

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.