Ed Hamilton & Co.

TELLSTAR

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

Tellstar accommodates 8 guests in 4 spacious ensuite queen “Plus” size cabins including an amazing master stateroom.
Plus, the port aft cabin can be either two single beds or converted to a queen “Plus” berth. All beds have 3 inch memory foam toppers.

Sample Menu

From the Galley of Tellstar

Breakfast Plates  

BANANA HOTCAKE STACK
Fluffy buttermilk pancakes stuffed with sweet bananas and tart cream cheese bombs, 
topped with warm maple syrup and served with sausage links

FRENCH TOAST
Brioche rum bread topped with fruit de jour, whipped honey ricotta, and warm honey
butter syrup, served with sausage links

QUICHE & CREPES
Lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed
berry and nutella crepe

GARDEN BENEDICT
House baked english muffin with greens, avocado, poached eggs, hollandaise, herbs,
choice of thick cut bacon

BASIC B
Eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast
spuds, toast or biscuit

PIGGY SMALLS
Omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, and housemade
donya sauce

CHILAQUILES
Tortilla chips, mole verde, crispy bacon, black beans, topped with watermelon radish,
cotija, a sunny egg, and cilantro

Simple and light selection always available: Cereal, Greek Yogurt Parfait, 
Overnight Oats, Açaí Bowl, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast, 
Bagels and Lox

Salads, Tacos & Bowls 

CRAB & AVOCADO SALAD 
Lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette 

FLANK STEAK CAESAR SALAD
Classic romaine, parmesan, house made croutons, house made caesar dressing

THAI PRAWN SALAD
Sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango,
cilantro, mint, and lemongrass, crushed peanuts

MAHI MAHI TACOS
A pair of locally fresh caught blackened mahi filets atop house made corn tortillas,
island slaw, with cotija, lime, cilantro

ALOHA SPICY SALMON POKE BOWL 
Served with edamame, avocado, seaweed, fresh mango, watermelon radish and house
pickled red onion atop a bed of soba noodles

SPICY GLAZED TUNA BOWL  
Seared ahi, island slaw, fresh herbs, watermelon radish, mango, avocado, toasted peanuts,
citrus peanut butter vinaigrette, sesame seeds

CRISPY SKIN SALMON  
Seared wild alaskan king, atop a mountain of butter lettuce, heirloom cherry tomatoes,
citrus marinated green olives,
caper berries, freshly shaves parmesan, champagne vinaigrette

Happy Hour Appetizers

SPRING ROLLS
Refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger 
sesame dipping sauces 

PORK RIBS
Hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped
spring onion

DRAGONS BLOOD CEVICHE
Fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche,
dragon fruit, fennel

JAPAN CHICKEN 
Savory, crispy tenders doused in spicy orange citrus, topped with spring onion
and sesame seeds, aired with house made pickles

SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews

CHARCUTERIE 
A spread of cured meats and artisanal cheeses with accompaniments

MEZZE BOARD
Platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts

BEEF TENDERLOIN CARPACCIO 
Served with lemon, capers, peppery arugula, and freshly shaved parmesan

CARIBBEAN FISH & CHIPS  
Beer battered locally caught wahoo, paired with seasonal root vegetable chips

Entrees 

BEEF SHORT RIB
Chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa,
cotija, cilantro, lime 

MAHI MAHI 
Parmesan curry seared locally fresh caught mahi mahi with sautéed spinach,
coconut cauliflower purée, pearl onions

LAMB 
Tandoori seasoned lollipops, grilled cauliflower, pomegranate, harrisa marinated tomato,
over herb lemon risotto

FILET MIGNON  
Cast iron cooked to perfection topped with herbed compound butter, garlic mash,
roasted veggies

CARIBBEAN LOBSTER 
Prosciutto wrapped asparagus, gouda polenta, lime and herb butter

BRAISED OCTOPUS 
Squid ink linguini, roasted heirloom tomato, gremolada, basil, freshly grated parmesan

SEARED DIVER SCALLOPS
Crispy prosciutto, cauliflower purée, zucchini, buerre blanc, black olive salt

Dessert

PINEAPPLE RUM CAKE AND CREME BRÛLÉE 
Translates to burnt cream, a twist on a classic staple, macadamia nut tuille  

BANANAS FOSTER
Hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream

COCONUT PANA COTTA 
Topped with toasted coconut and fresh passion fruit

KEY LIME PIE 
The best combination of sweet and tart with macadamia shortbread and white chocolate mousse

HONEY’S CHOCOLATE CAKE 
3 layers of decadence served with a scoop of homemade ice cream flavor of the week

BIG CITY CHEESECAKE
Classic New York served with a trio of toppings

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Available for BVI only charters

Will consider Bahamas for October 2022 Plus 4% Bahamas tax.

Christmas and New Years :
7 night minimum
Christmas week: 1-8 guests $79,000
New Years week: 1-8 guests $82,000
Christmas week to end by December 26th. New Years to begin no earlier than December 28th (48 hour turn).

Yacht will be BVI based – Please inquire for relocation fees.
All St Martin charters add $1500 for fees
All St Lucia/ Grenadines add $4000 for fees

Additional Rate Information

Summer Area: Bahamas, Caribbean Virgin Islands (BVI)

Winter Area: 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 2022 Inclusive $68,000 $68,500 $68,500 $69,000 $69,000 $69,500 $70,000
Winter 2022 to 2023 Inclusive $68,000 $68,500 $68,500 $69,000 $69,000 $69,500 $70,000
Summer 2023 Inclusive $68,000 $68,500 $68,500 $69,000 $69,000 $69,500 $70,000

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Available for BVI only charters

Will consider Bahamas for October 2022 Plus 4% Bahamas tax.

Christmas and New Years :
7 night minimum
Christmas week: 1-8 guests $79,000
New Years week: 1-8 guests $82,000
Christmas week to end by December 26th. New Years to begin no earlier than December 28th (48 hour turn).

Yacht will be BVI based – Please inquire for relocation fees.
All St Martin charters add $1500 for fees
All St Lucia/ Grenadines add $4000 for fees

Location Details

Summer Area: Bahamas, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Tellstar Lagoon Seventy 7 Crewed Catamaran Charters Crew of Four

Captain Giovanni Damiani

Gio grew up in the huge city of London and at 11 years old immersed himself into the world of sailing. Ever since then his thirst for adventure and the strong pull to the ocean has never stopped.

After graduating in 2012, with a degree in Marine Biology and working as a marine wildlife observer on oil exploration ships around the world, Gio bought his first sailboat, a 50ft monohull – Gulfstar. For four years he sailed around the Caribbean, starting an expedition business – Project Moana. Gio created and filmed documentaries about people and the sea that were published by National Geographic.

A massive adrenaline junkie, with years on the water Gio became a proficient kite surfer, an avid surfer, spearfisherman, scuba diver and windsurfer. He even took to the skies and paraglides a lot during his down time. Since 2002, he worked as a windsurf and sailing instructor for almost 10 years sharing his knowledge of the wind and the ocean. Gio is also a certified PADI scuba instructor. In 2018, his desire to progress in the yachting world grew bigger and he sold his boat to work as a captain on various luxury catamarans cruising around the Caribbean, Central America and French Polynesia. Returning to the Caribbean Gio likes to share with guests the joys of active vacations in this aqueous archipelago.

Chef Jayde Couzyn

Multi-skilled, Jayde Couzyn has 30,000 nautical miles in her seagoing history. This includes 3 trans-Atlantic crossings since 2013. Buoyed by her can do attitude, her career has spanned a 48ft catamaran to a 160ft monohull and others in between.

Despite having her RYA Masters Offshore ticket – a great asset aboard any yacht, as the Chef aboard Tellstar her passion for cooking is a living example of doing what you love. Her other loves are hiking, diving (PADI advanced) and other watersports along with blog writing.

Deckhand Sam Chia

Born and raised on the island of Singapore, Sam first fell in love with the ocean by becoming a PADI divemaster at the age of sixteen, working at dive centres in some of the worlds’ most exotic dive destinations such as the Maldives, Malaysia and Indonesia. At seventeen he moved into yachting, which took him through the Phillippines, Micronesia and across the Pacific to Hawaii and French Polynesia.

Now twenty three, Sam already has a wealth of experience on both big motor and sailing charter yachts. An expert at both line and spearfishing, he is currently learning to kitesurf and is an avid photographer/videographer. With his award-winning laugh, Sam is there to guide our guests on their ocean adventure while capturing digital memories along the way for them to take home to share with loved ones.

Anais Moyen

Originally from Belgium, Anais grew up on the ocean loving island of Tahiti in the South Pacific. She graduated with a Masters in Economics and Business she spent most of her twenties managing several businesses’ (including hospitality and retail) while kitesurfing and scuba diving in her free time. After stepping out to spend a year cruising French Polynesia on a private sailboat with her partner, she decided to transition into the professional yachting industry full time working on a range of superyachts and catamarans.

With an attentive easy-going nature oriented toward great customer service, Anais combines her previous experience to explore the Caribbean as our rock star stewardess on Tellstar, creating a first class environment for our guests to relax and enjoy.

Title Name Nation Born Languages
Captain Giovanni Damiani British 1988 English, French, basic Spanish, Mandarin and Malay
Crew Jayde Couzyn
Tellstar Lagoon Seventy 7 Crewed Catamaran Charters Captain Giovanni Damiani

Captain

Gio
Tellstar Lagoon Seventy 7 Crewed Catamaran Charters Deckhand Sam Chia

Deckhand

Sam Chia
Tellstar Lagoon Seventy 7 Crewed Catamaran Charters Stewardess Anais Moyen

Stewardess

Anais Moyen
Tellstar Lagoon Seventy 7 Crewed Catamaran Charters Chef Jayde Couzyn

Chef

Jayde Couzyn

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 21 KW
Water Maker Yes - 78 G
Ice Maker Yes

Electronics

Sat Tv Yes
Ipod Yes

General

Length 77
Pax 8
Cabins 4
Year Built 2019
Guest Smoke Stern steps only
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 16.5 ft
Dinghy Hp 90
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 3
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak 2
2 Man Kayak 1
Float Mats Yes
Fishing Gear Yes

Other Specs

Beam 36
Draft 6.3
Queen 4
Pref Pickup Tortola
Turn Around 72 hours FIRM
Builder Lagoon
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Num Dine In Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter 2 x 3000 Watts
Voltages 110V
Dinghy Pax 10
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Kite Boarding No
Swim Platform Stern Steps
Boarding Ladder Stern
Dinghy Sailing No
Fish Gear Type Trolling & Casting
Num Fish Rods 3
Under Water Cam Yes
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other No plastic waters bottles on board. Yacht makes its own filtered drinking water from reverse osmosis.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No
Num Video Yes

Tellstar accommodates 8 guests in 4 spacious ensuite queen “Plus” size cabins including an amazing master stateroom.
Plus, the port aft cabin can be either two single beds or converted to a queen “Plus” berth. All beds have 3 inch memory foam toppers.

From the Galley of Tellstar

Breakfast Plates  

BANANA HOTCAKE STACK
Fluffy buttermilk pancakes stuffed with sweet bananas and tart cream cheese bombs, 
topped with warm maple syrup and served with sausage links

FRENCH TOAST
Brioche rum bread topped with fruit de jour, whipped honey ricotta, and warm honey
butter syrup, served with sausage links

QUICHE & CREPES
Lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed
berry and nutella crepe

GARDEN BENEDICT
House baked english muffin with greens, avocado, poached eggs, hollandaise, herbs,
choice of thick cut bacon

BASIC B
Eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast
spuds, toast or biscuit

PIGGY SMALLS
Omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, and housemade
donya sauce

CHILAQUILES
Tortilla chips, mole verde, crispy bacon, black beans, topped with watermelon radish,
cotija, a sunny egg, and cilantro

Simple and light selection always available: Cereal, Greek Yogurt Parfait, 
Overnight Oats, Açaí Bowl, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast, 
Bagels and Lox

Salads, Tacos & Bowls 

CRAB & AVOCADO SALAD 
Lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette 

FLANK STEAK CAESAR SALAD
Classic romaine, parmesan, house made croutons, house made caesar dressing

THAI PRAWN SALAD
Sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango,
cilantro, mint, and lemongrass, crushed peanuts

MAHI MAHI TACOS
A pair of locally fresh caught blackened mahi filets atop house made corn tortillas,
island slaw, with cotija, lime, cilantro

ALOHA SPICY SALMON POKE BOWL 
Served with edamame, avocado, seaweed, fresh mango, watermelon radish and house
pickled red onion atop a bed of soba noodles

SPICY GLAZED TUNA BOWL  
Seared ahi, island slaw, fresh herbs, watermelon radish, mango, avocado, toasted peanuts,
citrus peanut butter vinaigrette, sesame seeds

CRISPY SKIN SALMON  
Seared wild alaskan king, atop a mountain of butter lettuce, heirloom cherry tomatoes,
citrus marinated green olives,
caper berries, freshly shaves parmesan, champagne vinaigrette

Happy Hour Appetizers

SPRING ROLLS
Refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger 
sesame dipping sauces 

PORK RIBS
Hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped
spring onion

DRAGONS BLOOD CEVICHE
Fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche,
dragon fruit, fennel

JAPAN CHICKEN 
Savory, crispy tenders doused in spicy orange citrus, topped with spring onion
and sesame seeds, aired with house made pickles

SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews

CHARCUTERIE 
A spread of cured meats and artisanal cheeses with accompaniments

MEZZE BOARD
Platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts

BEEF TENDERLOIN CARPACCIO 
Served with lemon, capers, peppery arugula, and freshly shaved parmesan

CARIBBEAN FISH & CHIPS  
Beer battered locally caught wahoo, paired with seasonal root vegetable chips

Entrees 

BEEF SHORT RIB
Chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa,
cotija, cilantro, lime 

MAHI MAHI 
Parmesan curry seared locally fresh caught mahi mahi with sautéed spinach,
coconut cauliflower purée, pearl onions

LAMB 
Tandoori seasoned lollipops, grilled cauliflower, pomegranate, harrisa marinated tomato,
over herb lemon risotto

FILET MIGNON  
Cast iron cooked to perfection topped with herbed compound butter, garlic mash,
roasted veggies

CARIBBEAN LOBSTER 
Prosciutto wrapped asparagus, gouda polenta, lime and herb butter

BRAISED OCTOPUS 
Squid ink linguini, roasted heirloom tomato, gremolada, basil, freshly grated parmesan

SEARED DIVER SCALLOPS
Crispy prosciutto, cauliflower purée, zucchini, buerre blanc, black olive salt

Dessert

PINEAPPLE RUM CAKE AND CREME BRÛLÉE 
Translates to burnt cream, a twist on a classic staple, macadamia nut tuille  

BANANAS FOSTER
Hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream

COCONUT PANA COTTA 
Topped with toasted coconut and fresh passion fruit

KEY LIME PIE 
The best combination of sweet and tart with macadamia shortbread and white chocolate mousse

HONEY’S CHOCOLATE CAKE 
3 layers of decadence served with a scoop of homemade ice cream flavor of the week

BIG CITY CHEESECAKE
Classic New York served with a trio of toppings

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.