Ed Hamilton & Co.

THE ANNEX

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Accommodations

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.)

BERTH SIZES:
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”

Sample Menu

A sampler from Jessica’s galley aboard THE ANNEX

Breakfast

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.

Luncheon

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.

Canapés

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.

Dinner

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.

Dessert

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.

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

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Based from West End, Tortola, BVI

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
Summer 2023 Inclusive $32,000 $32,000 $32,000 $32,000 $32,000 $32,750 $33,500 $35,000 $35,000
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

Location Details

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.

Title Name Nation Born Languages
Captain Devon Wishart RSA 0 English
Crew Jessica LaRue USA

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator Two
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 58 ft
Pax 10
Cabins 5
Refit 2020
Year Built 2013
Guest Smoke Aft deck only
Guest Pet No
Children Allowed Yes
Min Child Age 8

Leisure

Dinghy 16' Center Console
Dinghy Hp 70HP
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board 1
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Float Mats 6
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 58.00 Ft
Beam 28
Draft 6
Queen 5
Wheel Chair Access Yes
Pref Pickup West End BVI
Other Pickup No USVI for 2022/23
Turn Around 48 hrs
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 50+
Num Cds Bluetooth
Board Games Yes
Cam Corder No
Num Dine In 10
Sun Awning Yes
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 18
Inverter Yes
Voltages 110v & 220v
Dinghy Pax 6
Kids Skis Yes
Swim Platform Electric platform
Boarding Ladder Ladder off scoop steps
Fish Gear Type Trolling
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Local and organic produce if available. All natural eco-friendly cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Top deck outdoor moving theater
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
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Deep Sea Fish No
Sail Instruct Yes
Other Toys (2) Stand Up Paddle Boards
Floating Sun Island
Board Games

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.)

BERTH SIZES:
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

Breakfast

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.

Luncheon

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.

Canapés

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.

Dinner

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.

Dessert

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.

Request Info

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