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 Sara Nelson

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.

Legal for USVI only charters

Christmas and New Years 2021/22:
7 night minimum
Christmas week 2020: 1-8 guests $79,000
New Years week:2020-2021 1-8 guests $82,000
Christmas week to end by December 26th. New Years to begin no earlier than December 29th (72 hour turn).

Yacht is Virgin Islands 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: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

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 $68,000 $68,500 $68,500 $69,000 $69,000 $69,500 $69,500
Summer 2022 Inclusive $68,000 $68,500 $68,500 $69,000 $69,000 $69,500 $69,500

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.

Legal for USVI only charters

Christmas and New Years 2021/22:
7 night minimum
Christmas week 2020: 1-8 guests $79,000
New Years week:2020-2021 1-8 guests $82,000
Christmas week to end by December 26th. New Years to begin no earlier than December 29th (72 hour turn).

Yacht is Virgin Islands 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: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor’s degree from the University of Maryland and was trained in the Navy’s Nuclear Power Program were he served on Submarines. After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master’s in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships. Jack is passionate about being on the water, but even more passionate about sailing. He has spent the past 10 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is a qualified Dive Master. Jack has a contagious joy for life. If you are looking for a sailing vacation that is exactly what you will get with Jack as your Captain. You will see Jack’s face light up if asked to teach people how to sail.

Chef Sara Nelson
Chef Sara hails from the farmlands of North Dakota. Although her former years were spent on a landlocked farm, she spent the majority of her childhood summers at her family’s lake cabin in Northern Minnesota and fell completely in love with being on the water. Just 3 years ago she decided to turn her passion into reality and leave her career in sales to live an adventurous life at sea – trading in miles of pounding the pavement for miles of exploring the open ocean.

Sara has traveled all over Europe inspiring her new life as chef and first mate on many different yachts in Greece, Croatia, the Bahamas, and Italy (Sardinia & Corsica). Eventually she made her way to the beautiful crystal blue waters of the Virgin Islands. She’s so grateful for her travels and experiences around Europe, but is truly thrilled to call Tellstar and the Virgin Islands her new home.
Sara earned a Yacht Chef certificate from the Super Yacht Culinary Academy in Cape Town, South Africa. She loves cooking almost as much as she loves eating. Her farm roots inspire made from scratch recipes and her work ethic is demonstrated by her enthusiasm in the galley. She loves working with farmers on island to incorporate local produce as well as sourcing sustainably caught fish from local fisherman.

Steward Jacob Archibald
Growing up in northeastern United States on the southern coast of New Jersey, Jakes love and appreciation for the ocean developed from a very early age. Jake grew up surrounded by a family of sailors, divers and fisherman. In 2010 Jake’s family traded their life in New Jersey for the warm waters off the pacific coast of Costa Rica. The next few years of his life were spent traveling throughout Central America. Upon completing high school, Jake stumbled onto his first job in the yachting industry as Deck/Stew onboard luxury sailing catamarans. Jake has now been working aboard charter yachts for 3 years and it the ultimate crew member. He is friendly, charismatic and the guests are always his number one priority. He is a master mixologist, loves to take guests on snorkeling adventures and you will often find him at the helm driving the boat while Captain Jack runs around on deck! He really is a jack of all trades!

In May 2019 Jake spent a month in Gibraltar where he earned his RYA 200 ton Coastal Skippers license. Jake has aspirations to become a PADI Dive Master and one day he would like to work as a ships engineer. You can be rest assured that all your needs will be met with Jake looking out for you!

Stewardess Blake Hirschey
Blake is a native of Minneapolis, Minnesota. She grew up spending time cruising the many beautiful lakes and developing a respect for the outdoors. She graduated from the University of St. Thomas where she studied business and Spanish Language. With dreams of seeing a different part of the world, she moved to Spain to become an English Language teacher. In search of a summer job, she stumbled upon a position as a Hostess and Mate on a small sailing vessel in the Mediterranean. A position she enjoyed for 3 summer seasons and decided to turn into a career.

Blake is elated to now be joining the Tellstar team and to be sailing in the Virgin Islands. Her pleasant, “Minnesota Nice” demeanor and charming personality make her a wonderful Stewardess, ready to greet and care for guests. She loves to whip up cocktails, share wild travel stories, and will make you feel right at home!

Title Name Nation Born Languages
Captain John Gorman American 1970
Crew Sara Nelson American

Captain

Jack

Stew

Jake

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 Yes
1 Man Kayak 2
2 Man Kayak 1
Float Mats Yes
Fishing Gear Yes

Other Specs

Beam 36 Ft
Draft 6.3 Ft
King 2
Queen 2
Pref Pickup YHG
Turn Around 96 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 Sara Nelson

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.