Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Devon Wishart | RSA | 0 | RYA Yachtmaster | English |
| Crew | Jessica LARue | USA | STCW |
***SKiPPER Capt. Devon Wishart
Devon, a South African, has been skippering in the BVI for the past 5 years. A conscientious and professional individual with extensive experience in boat management, maintenance, and captaining vessels. Well organized and hard working with a great focus on teamwork and unity in the workplace. Looking to work long-term on a private vessel to create a unique experience for owner, family, and guests.
***THE CHEF Jessica LaRue
I have been working as a very successful Mate/Chef for busy Caribbean based charter company and yacht Owners for several years. I have become a very flexible team member working jointly with other crew on every aspect of running a yacht and guest services.
I am passionate about cooking and enjoy working with the freshest ingredients to prepare simple straight-forward dishes that showcase the ingredients and flavors. I was fortunate enough to be trained by the Head Chef for the Trade Winds Charter Company, which rounded out my skills, and prepared me for handling diverse tastes and diets for a busy charter program. Through good communication with the guest I always strive to create menus that are well received by all guests.
I am a fun and energetic person with a positive outlook on life and a willingness to always strive to deliver great experiences, succeed, and constantly looking for ways to improve.
Mate/Stewardess Lindi Van Rensberg
I always bring enthusiasm, consistency and professionalism to my job. I thrive to uphold high standards, and bring a friendly, positive attitude to the team on board. My previous experience includes working with clients, booking in and out of guests, helping with service, preparing their accommodation and being part of the entertainment.
I am easy to get along with. I work well in a team, and really am a team player. I don’t like conflict, and always try to avoid it, or resolve it as soon as possible. I have the ability to manage time well, and to always think ahead. I like to be prepared and that leads me to always do research before hand to try and be prepared for almost anything.
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
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 |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2022 to 2023 | Inclusive | $32,000 | $32,000 | $32,000 | $32,000 | $32,000 | $32,750 | $33,500 | $35,000 | $35,000 |
| Summer 2023 | Inclusive | $32,000 | $32,000 | $32,000 | $32,000 | $32,000 | $32,750 | $33,500 | $35,000 | $35,000 |
Additional Rate Information
MINIMUM NIGHTS: 4
Christmas/New Years weeks:
Christmas week must end by 28 December
New Years week can begin no earlier than 27 December
6 guests for 7 nights aboard: US$41,650
8 guests for 7 nights aboard: US$42,950
9 or 10 guests for 7 nights aboard: US$44,900
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Based from Weest End, Tortola, BVI
***SKiPPER Capt. Devon Wishart
Devon, a South African, has been skippering in the BVI for the past 5 years. A conscientious and professional individual with extensive experience in boat management, maintenance, and captaining vessels. Well organized and hard working with a great focus on teamwork and unity in the workplace. Looking to work long-term on a private vessel to create a unique experience for owner, family, and guests.
***THE CHEF Jessica LaRue
I have been working as a very successful Mate/Chef for busy Caribbean based charter company and yacht Owners for several years. I have become a very flexible team member working jointly with other crew on every aspect of running a yacht and guest services.
I am passionate about cooking and enjoy working with the freshest ingredients to prepare simple straight-forward dishes that showcase the ingredients and flavors. I was fortunate enough to be trained by the Head Chef for the Trade Winds Charter Company, which rounded out my skills, and prepared me for handling diverse tastes and diets for a busy charter program. Through good communication with the guest I always strive to create menus that are well received by all guests.
I am a fun and energetic person with a positive outlook on life and a willingness to always strive to deliver great experiences, succeed, and constantly looking for ways to improve.
Mate/Stewardess Lindi Van Rensberg
I always bring enthusiasm, consistency and professionalism to my job. I thrive to uphold high standards, and bring a friendly, positive attitude to the team on board. My previous experience includes working with clients, booking in and out of guests, helping with service, preparing their accommodation and being part of the entertainment.
I am easy to get along with. I work well in a team, and really am a team player. I don’t like conflict, and always try to avoid it, or resolve it as soon as possible. I have the ability to manage time well, and to always think ahead. I like to be prepared and that leads me to always do research before hand to try and be prepared for almost anything.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Devon Wishart | RSA | 0 | English |
| Crew | Jessica LARue | USA |
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Lots of new water toys for 2020 season!
-Big Mable 2 (similar to towable tube)
-6 person floating island
-Saddle floats
-Kneeboard
-Wakeboard
-Inflatable animals
-New snorkel gear
Floating Sun Island
Board Games
5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. Four queen berths and one cabin with two singles berths which can convert to a queen. This yacht is NOT legal for more than 10 pax charters.
BERTH SIZES:
Port Aft Cabin(twin convertible) – 80’’X31’’(twin) or 80’’X80” King
Port & Strb Upper Cabin – 78’’X60”
Strb aft cabin – 80’’X62”
Strb fwd cabin – 80”X60”
A sampler from Roma’s galley aboard THE ANNEX
Waffles à la Mode – waffles with homemade ice cream and strawberries drizzled with syrup
Sweet or Savoury French Toast – your choice of cinnamon and maple syrup or thyme infused mushroom, grilled with cheese
Homemade Croissant- turkey, bacon or smoked salmon with cheese, on a bed of rocket and avocado
Omelette- 2/3 eggs with balsamic caramelized onions, basil, and melted brie
Classic Bacon and Eggs- eggs to the style of your choice with crispy bacon, grilled tomato and rosemary infused hash browns
Eggs Benedict – poached egg on a bed of fresh spinach, grilled brown mushroom topped with a silky hollandaise sauce
LUNCH
Lunches tend to be on the lighter side and are served with you favorite afternoon cocktails or refreshments
Chilled melon wrapped in prosciutto ham with ginger and fresh figs
Tricolore Salad- Italian buffalo mozzarella with ripe vine tomatoes, avocado and basil-pine nut pesto
French Onion and Gruyere Tart- with green herb salad and dijon mustard dressing
Baked Goat Cheese Salad – baked goat cheese on a mixed bed of greens with walnuts and a light herb and lemon dressing
Mango and Spicy Beef Salad Spaghetti with Clams, Chili, Garlic, and Lemon
Smoked Chicken Ciabatta – with zesty paprika mayonnaise, avocado, rocket and wasabi
Light bites and beverages for your to enjoy as the sun sets over the water
Beef Carpaccio- thinly sliced topped with rocket and parmesan shavings drizzled with a light herb and mustard dressing
Baked Camembert – half a French camembert round, stuffed with garlic and rosemary with a sweet cranberry sauce. served with melba toast
Beef Satay – with coconut and chili coriander peanut sauce
Grilled Asparagus- warm, fresh asparagus served with a smooth hollandaise sauce and parmesan shavings
Oven-baked Creamy Garlic Mushrooms -topped with cheese. served with French bread
Seared Scallops – with pea puree and shallot vinaigrette
Wild Mushroom and Thyme Tart – with garlic blanched green beans and truffle oil
DINNER
Dinner is served with your favorite cocktails or we are happy to pair the perfect bottle of wine with your meal
Cannelloni – oven baked spinach and ricotta stuffed cannelloni tubes covered in a garlic, tomato and basil sauce, topped with a classic béchamel and parmesan.
Beef Fillet Medallions with Red Wine Reduction – served with dauphine potatoes and legumes
Grilled Mackerel – with bay leaf and lemon sauce served with roasted red peppers and a bean, ricotta and mint salad
Oven Baked Chicken Breast – stuffed with spinach and ricotta, wrapped in bacon, served on a bed of rice or potato mash
Mixed Vegetable Pasta – your choice of pasta with mixed garlic and herb roasted vegetables, topped with warm sundried tomato chѐvre
Rack of Lamb – served with roasted garlic tomatoes, sautéed white wine mushrooms and baby spinach
Risotto Stuffed Tomatoes – juicy tomatoes stuffed. with creamy risotto topped with feta, crumbed and grilled. Served with a balsamic and thyme glaze
DESSERT
White Chocolate Cheesecake with Strawberry Coulis and Milk Chocolate Shavings
Profiteroles with Chocolate Sauce
Mini Pineapple Pavlova
Champagne Fizz
Toffee Banana with Cinnamon Ice cream
Traditional Tiramisu
Chilli Chocolate Mousse Trio
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.