- Guests 10
- Cabins 5
- Model Cat
- Year Built 2013
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 2023 to 2024||Inclusive||$32,000||$32,000||$32,000||$32,000||$32,000||$32,750||$33,500||$35,000||$35,000|
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 norm for good service is 15%-20% of the charter fee.
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
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Based from West End, Tortola, BVI
***SKiPPER Capt. Devon Wishart
Being from Cape Town, South Africa, the ocean has always been something I have been drawn to. With a year living on board a vessel and traveling the Caribbean, and two Atlantic crossings under the belt; I knew sailing had to be my career choice, and that is when I found the British Virgin Islands. After spending over eight years in the BVI, I now consider this beautiful sanctuary home. I have operated small monohulls to large catamarans, and feel so privileged to show guests why I fell in love with these islands and how they are truly nature’s little secret.
***THE CHEF Jessica LaRue
I left Texas to acquire my captain’s license in Cape Town about ten years ago. I then sailed and dived around the South Pacific for a few years. I have been working in the Caribbean for 7 years now and have developed a passion for every aspect of my job, especially the culinary side of it. I love catering to different palettes and especially enjoy giving my guests not only a delicious meal but also an unforgettable experience!
***Mate/Stewardess Lindi Van Rensberg
Growing up in South Africa, I was surrounded with the bushveld and wild animals creating a great love for nature and all that entails. Having a great love and passion for the ocean specifically, I took a big leap of faith and started working on The Annex. I absolutely love entertaining and making people happy with good conversation and a cocktail… or 3. Meeting new people and getting to know my guests is definitely my favourite part of the job.
Lots of new water toys for 2020 season!
-Big Mable 2 (similar to towable tube)
-6 person floating island
-New snorkel gear
5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. (This yacht is NOT legal for more than 10 pax charters.)
Starboard Aft Cabin – 80’’ X 80”
Port & Strb Main deck Cabins – 78’’ X 60”
Port forward cabin – 80’’ X 60”
Strb fwd cabin – 80” X 60”
A sampler from Jessica’s galley aboard THE ANNEX
Savory croissant sandwich with scrambled eggs, prosciutto, arugula, brie and sundried
tomato spread, Fruit salad, Blueberry muffins.
Bagel board with lox, truffled cream cheese, fried eggs, cold cuts and bacon, Fruit platter, Banana bread.
Poached Egg Florentine on English muffin with a side of oven roasted potatoes and bacon, Green smoothie, Yogurt parfait.
Baked ham wrapped cheddar and egg cup with breakfast sausage, Fruit platter, Banana oat fritters.
Mediterranean inspired frittata with feta, tomato spinach, Pineapple Carpaccio, Croissants.
“Pan-cuterie” breakfast board with mango and classic pancakes with berry coulis and dulce de leche, Feta egg scramble, bacon and homemade hashbrown.
Breakfast burrito with homemade tortilla egg, refried beans, avocado, bacon/sausage with pico de gallo, Fruit platter, Cinnamon rolls.
Caribbean braised chicken roti (or vegetarian) served with salads – watermelon feta basil salad, chickpea and red pepper salad.
Burrata, roasted peaches, Prosciutto salad with balsamic reduction, candied walnuts and feta stuffed green olives, served with fresh focaccia.
Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes) with mango and yogurt dressing served with French baguette.
Seared tuna niçoise salad with creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives) served with fresh made Italian seasoned buns.
Grilled shrimp skewers on kale Caesar salad with homemade croutons, parmesan tuile, charred lemons and crispy bacon.
Vietnamese inspired Bahn mi sandwich with seared sirloin (baguette, pate, pickled carrots, coriander, cucumber, kewpie & maggi sauce) served with rice noodle, sesame and edamame salad.
Barbacoa inspired tacos (pulled beef cheeks) with pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija.
Homemade hummus duo: Roasted red peppers with toasted pine nuts and Beetroot withfeta. Served with seasonal crudities and fried tortilla.
Classic tomato bruschetta with fresh basil oil on black pepper and garlic crostini drizzled with balsamic reduction and aioli
Homemade tzatziki with falafels.
Charcuterie board with phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread.
Mini pulled pork sliders, Jack Daniels spiked BBQ sauce, green apple and cabbage slaw.
Mediterranean inspired baked feta with fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served with pita and crostini.
Fresh guacamole served with homemade fried tortilla chips and fried plantain chips.
Pistachio crusted pork tenderloin with orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus.
Butter poached mahi Mahi with capers beurre blanc, julienne carrot slaw and saffron rice.
Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts.
Cajun spiced grilled shrimp with shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle with red, yellow and green bell peppers) with arrabbiata sauce.
Pan seared red snapper with mango pineapple salsa toasted coconut rice flame grilled jerk seasoned broccolini.
Sous-vide duck breast with red onion and thyme marmalade served with duck fat seared gnocchi and honey glazed root vegetables
Slow cooked pulled pork enchiladas with homemade sauce topped with pico and fresh avocado. Family tradition slow cooked borracho beans, bacon and chorizo, Spanish Rice.
Rum infused apple roses with homemade caramel sauce.
Key lime pie with ginger and coconut crust.
Bailey’s infused crème brûlée.
Poached pears with Grand Marnier whipped cream and candied pecans.
Strawberry and coconut sundae with chocolate covered strawberries, fresh strawberry coulis and toasted coconut
Rum fudge pie
Oreo cheesecake with chocolate ganache.
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.