Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Devon Wishart | RSA | 0 | RYA Yachtmaster | English, Portuguese, Spanish, Afrikaans, French |
| Crew | Roma Stopforth | So. African | STCW |
***SKiPPER Capt. Devon Wishart
Devon, a South African, has been skippering in the BVI for the past 5 years
***THE CHEF
Chef Roma Stopforth is from South Africa. She has over 30 years experience in the Restaurant and Hospitality industry. She has both worked in and owned her own restaurants. She is very experienced in all types of cuisine. She is happy and able to cater for most dietary needs.
For the last 8 years, Roma has called the Caribbean home. This is reflected in her dishes using local products and flavors to create unique, wonderful fusion dishes. Her meal never fail to impress.
Roma has an outgoing personality and loves to entertain her guests and spoil them with fine food. She also has a vast knowledge of the BVI and loves to share it!
Qualifications: 30 years at the University of life cooking school. STCW 2010. PADI Dive Master. Emergency First Responder.
Languages: English, Afrikaans
***THE STEWARDESS Jessica LaRue
Jessica, an American, has also been busy chartering through outage Caribbean for the past 5 years.
Chef
Roma Stopforth
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 2022 | 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
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
***THE CHEF
Chef Roma Stopforth is from South Africa. She has over 30 years experience in the Restaurant and Hospitality industry. She has both worked in and owned her own restaurants. She is very experienced in all types of cuisine. She is happy and able to cater for most dietary needs.
For the last 8 years, Roma has called the Caribbean home. This is reflected in her dishes using local products and flavors to create unique, wonderful fusion dishes. Her meal never fail to impress.
Roma has an outgoing personality and loves to entertain her guests and spoil them with fine food. She also has a vast knowledge of the BVI and loves to share it!
Qualifications: 30 years at the University of life cooking school. STCW 2010. PADI Dive Master. Emergency First Responder.
Languages: English, Afrikaans
***THE STEWARDESS Jessica LaRue
Jessica, an American, has also been busy chartering through outage Caribbean for the past 5 years.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Devon Wishart | RSA | 0 | English, Portuguese, Spanish, Afrikaans, French |
| Crew | Roma Stopforth | So. African |
Chef
Roma Stopforth
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.