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. 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”

Sample Menu

A sampler from Roma’s galley aboard THE ANNEX

BREAKFAST
Pancakes – with a topping of your choice- Fresh berries and white chocolate sauce; banana and toffee; cinnamon and fresh lemon juice or real maple syrup

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

STARTERS

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

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 4
OPTIONAL LARGER TENDER: 22ft tender with 230HP outboard at $3000 per week (rated for up to 20 guests!)
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$39,650
8 guests for 7 nights aboard: US$40,950
9 or 10 guests for 7 nights aboard: US$42,900
_________
Half Board:
$150 discount per person, 7 breakfasts, 4 lunches, 3 dinners included, other meals taken ashore at guests expense.
______________
VI Local Sampler:
$75 discount per person, 7 breakfasts, 5 lunches, 5 dinners included, other meals taken ashore at guests expense.
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

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 2021 to 2022 Inclusive $30,500 $30,500 $30,500 $30,500 $30,500 $31,000 $31,500 $33,000 $33,000
Summer 2022 Inclusive $30,500 $30,500 $30,500 $30,500 $30,500 $31,000 $31,500 $33,000 $33,000
Winter 2022 to 2023 Inclusive $30,500 $30,500 $30,500 $30,500 $30,500 $31,000 $31,500 $33,000 $33,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 4
OPTIONAL LARGER TENDER: 22ft tender with 230HP outboard at $3000 per week (rated for up to 20 guests!)
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$39,650
8 guests for 7 nights aboard: US$40,950
9 or 10 guests for 7 nights aboard: US$42,900
_________
Half Board:
$150 discount per person, 7 breakfasts, 4 lunches, 3 dinners included, other meals taken ashore at guests expense.
______________
VI Local Sampler:
$75 discount per person, 7 breakfasts, 5 lunches, 5 dinners included, other meals taken ashore at guests expense.
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

***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

Electric Heads 5

Ammenities

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

Electronics

Sat Tv Yes
Ipod Yes

General

Length 58
Pax 10
Cabins 5
Refit 2016
Year Built 2013
Guest Smoke Aft deck only
Guest Pet No
Children Allowed Yes
Min Child Age None

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

Beam 28 Ft
Draft 6 Ft
Queen 4
Single Cabins 2
Wheel Chair Access Yes
Pref Pickup Red Hook, STT
Other Pickup Inquire for BVI or SXM
Turn Around 48 hrs
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 50+
Num Cds Bluetooth
Board Games Yes
Num Dine In 10
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 18
Engines 2x110hp dieselsNew 20Kw generator
Inverter Yes
Voltages 110v & 220v
Dinghy Pax 6
Sea Bob No
Sea Scooter No
Fish Permit 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
Showers 5
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
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. 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

BREAKFAST
Pancakes – with a topping of your choice- Fresh berries and white chocolate sauce; banana and toffee; cinnamon and fresh lemon juice or real maple syrup

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

STARTERS

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.