Ed Hamilton & Co.

THE ADVENTURE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Sample Menu

BREAKFAST

  • Breakfast Quesadillas filled with scrambled egg, bacon and cheese

  • Blueberry muffins and whipped cream

  • Shakshuka (eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, spiced with paprika) served with lightly toasted bread

  • Breakfast stuffed pita bread filled with bacon and egg

  • Crepes with fruit compote and syrup

  • Omelet with cheese and tomato and ham. Served with a side of pan fried potatoes

  • Breakfast bagels with: cream cheese, cucumber and toasted sesame seeds

  • Bacon and egg

  • Traditional breakfast – Fried eggs, crispy bacon, fried tomato, baked beans and toast

LUNCH

  • A grazing board ( a variety of snacks to be shared amounts guests) – cheese quesadillas, hummus, crackers, cucumber and cream cheese roll ups, olives, cheese.

  • Spaghetti Aglio e Olio – a delicious cold pasta made with olive oil, garlic, chili flakes and fresh basil/ parsley

  • Mediterranean quesadilla

  • Gourmet grilled 3 cheese sandwich. Optional add on: pesto, tomato, ham or onion and served with a side salad

  • Honey mustard chicken and fresh salad wrap

  • Crispy chicken burger with garlic mayonnaise and cheese with a side salad.

  • Slow cooked pulled pork pita pockets with coleslaw

  • Homemade Mediterranean focaccia break topped with cheese, olives, onion and fresh herbs

  • Fresh grilled fish or chicken salad

DINNER

  • Slow cooked pulled pork served with spiced rice , Asian coleslaw and roasted butternut and potato.

  • Slow roasted rosemary and red wine lamb, honey glazed carrots, mashed garlic butter potatoes and roast vegetables

  • Coconut crusted mahi mahi (or catch of the day) served with roast potatoes and tropical salsa or side salad

  • Grilled steak with roast veg, Mexican coleslaw and focaccia bread

  • Butter chicken curry with turmeric rice and garlic bread (vegetarian option available)

  • Homemade beef burgers with cheese and caramelized onion. Served with a side of salad or roast potatoes.

  • Poke Bowls served with fresh herbs, roasted chickpeas, cucumber, tomato salsa, avocado, thin sliced cabbage, toasted sesame seeds. Topped with garlic shrimp (vegetarian option available)

DESSERT

  • Chocolate brownies and ice cream or fresh cream.

  • French vanilla cake with cream cheese frosting

  • Upside down pineapple cake squares topped with condensed milk and toasted coconut flakes

  • Italian lemon pound cake with cream cheese drizzle

  • Carrot cake with cream cheese and lemon frosting.

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.

CHRISTMAS week: up to 8 guests $31,000
NEW YEARS week: up to 8 guests, $32,000 – May not start prior to 12/27.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. minus $150 per person.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 5pm, snacks, welcome cocktails & continental breakfast. Dinner ashore that night at guests’ expense.

MINIMUM NIGHTS: 5, please inquire for less

This vessel is BVI-based & legal to conduct charters in the BVI

Additional Rate Information

Summer Area: 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
Winter 2024 to 2025 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Summer 2025 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Summer 2024 Inclusive $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000

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.

CHRISTMAS week: up to 8 guests $31,000
NEW YEARS week: up to 8 guests, $32,000 – May not start prior to 12/27.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. minus $150 per person.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 5pm, snacks, welcome cocktails & continental breakfast. Dinner ashore that night at guests’ expense.

MINIMUM NIGHTS: 5, please inquire for less

This vessel is BVI-based & legal to conduct charters in the BVI

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Colben was born and raised in Ballito on the North Coast of South Africa. Colben grew up at the beach and has an avid love for the ocean. He grew up paddle ski fishing and more often than not was found out on the water hauling in tuna and mahi mahi. After Colben and Teagan met while working in a fishing shop, they bonded over their love for the ocean and future plans to go sailing. In 2019 they got married before setting out on the great adventure of crossing the Atlantic Ocean. Colben has worked on super yachts but much prefers the simple yet exciting sailing yacht lifestyle. Colben loves to be able to make other people’s experiences on the water amazing and exciting so they can share the love and passion he has for the ocean.

Teagan grew up in the small town of Ballito on the North Coast of South Africa. She worked at summer camp in the USA for a season and also traveled the USA for 6 months. Teagan loves to explore and learn about new cultures and places. After her family sold up everything they owned in South Africa, they bought a catamaran and started their journey sailing across the Atlantic Ocean from South Africa to Brazil. Over the last year and a half they made their way up to the Caribbean in search for beautiful new places, people and the best underwater life. Teagan loves to cook and bake and loves any occasion to bake for and celebrate. 

Title Name Nation Born Languages
Captain Colben Holmes South African 0
Crew Teagan Holmes South African

Chef/First Mate

Teagan Holmes

Skipper

Colben

Accomodation

Electric Heads 3

Amenities

Ac Full
Generator Northern Lights
Water Maker Yes
Ice Maker No
Internet Onboard WIFI

General

Length 50 ft
Pax 8
Cabins 4
Refit 2023
Year Built 2020
Guest Smoke yes, sugar scoop only
Children Allowed Yes

Leisure

Dinghy yes
Dinghy Hp 50

Other Specs

size Feet 50.00 Ft
Beam 26.5
Draft 5
Queen 3
Double Cabins 1
Pref Pickup Village Cay Marina
Turn Around 48 hours
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter yes
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Dinghy Sailing -
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads No
Ac Night No

BREAKFAST

  • Breakfast Quesadillas filled with scrambled egg, bacon and cheese

  • Blueberry muffins and whipped cream

  • Shakshuka (eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, spiced with paprika) served with lightly toasted bread

  • Breakfast stuffed pita bread filled with bacon and egg

  • Crepes with fruit compote and syrup

  • Omelet with cheese and tomato and ham. Served with a side of pan fried potatoes

  • Breakfast bagels with: cream cheese, cucumber and toasted sesame seeds

  • Bacon and egg

  • Traditional breakfast – Fried eggs, crispy bacon, fried tomato, baked beans and toast

LUNCH

  • A grazing board ( a variety of snacks to be shared amounts guests) – cheese quesadillas, hummus, crackers, cucumber and cream cheese roll ups, olives, cheese.

  • Spaghetti Aglio e Olio – a delicious cold pasta made with olive oil, garlic, chili flakes and fresh basil/ parsley

  • Mediterranean quesadilla

  • Gourmet grilled 3 cheese sandwich. Optional add on: pesto, tomato, ham or onion and served with a side salad

  • Honey mustard chicken and fresh salad wrap

  • Crispy chicken burger with garlic mayonnaise and cheese with a side salad.

  • Slow cooked pulled pork pita pockets with coleslaw

  • Homemade Mediterranean focaccia break topped with cheese, olives, onion and fresh herbs

  • Fresh grilled fish or chicken salad

DINNER

  • Slow cooked pulled pork served with spiced rice , Asian coleslaw and roasted butternut and potato.

  • Slow roasted rosemary and red wine lamb, honey glazed carrots, mashed garlic butter potatoes and roast vegetables

  • Coconut crusted mahi mahi (or catch of the day) served with roast potatoes and tropical salsa or side salad

  • Grilled steak with roast veg, Mexican coleslaw and focaccia bread

  • Butter chicken curry with turmeric rice and garlic bread (vegetarian option available)

  • Homemade beef burgers with cheese and caramelized onion. Served with a side of salad or roast potatoes.

  • Poke Bowls served with fresh herbs, roasted chickpeas, cucumber, tomato salsa, avocado, thin sliced cabbage, toasted sesame seeds. Topped with garlic shrimp (vegetarian option available)

DESSERT

  • Chocolate brownies and ice cream or fresh cream.

  • French vanilla cake with cream cheese frosting

  • Upside down pineapple cake squares topped with condensed milk and toasted coconut flakes

  • Italian lemon pound cake with cream cheese drizzle

  • Carrot cake with cream cheese and lemon frosting.

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.