- Guests 10
- Cabins 5
- Model Cat
- Year Built 2020
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||$38,000||$38,500||$39,000||$39,500||$40,000||$40,500||$41,000||$41,500||$42,000|
Additional Rate Information
Minimum charter length:
4 NIGHT MINIMUM
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
XMAS/NEW YEAR’S: 7 nights over Christmas $51,000 and New Year’s flat rate $54,000 for 2-10 guests. 2021 and 2022 New Year’s charters must start December 27th or later.
Embarkation 12PM / Disembarkation 12PM
RATES ARE INCLUSIVE OF CRUISING TAXES and FEES.
A 48 hour turn is required between charters.
Departs from St. Thomas, USVI or Tortola, BVI. All other locations, please inquire.
Additional Rate Details:
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
SLEEPABOARD RATE: $2,000
Includes boarding at 4pm or later with welcome cocktail. Client takes dinner on shore at client expense. Includes continental breakfast the next morning and depart at 12noon unless otherwise agreed upon with Captain.
The rates include:
● Private Yacht & Service of the crew (captain, chef, and mate)
● Insurance for the yacht and the passengers (civil liability)
● Accommodation in 5 private air-conditioned double cabins with en suite bathroom
● Bedding, towels and beach towels
● Full board includes all meals served aboard (breakfast, lunch and dinner daily), full bar, and wine served nightly.
● Consumables for the yacht (diesel, fuel and water), mooring fees, customs and clearance fees.
● Water sports on board: snorkeling gear, stand-up paddleboard, 10×10 floating dock, wakeboard, sea dart, E-foil, floats, towable inflatables, fishing gear and tackle.
The rates do not include:
● Cancellation Insurance and private insurance
● Extra drinks, fine wines, champagne & spirits, special meals orders
● Docking fees
● Transfer airport – base – airport
● Personal expenses
● Tip. It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee.
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Area: Caribbean Virgin Islands
Ron grew up In Westport, Connecticut on the Atlantic Coast. Growing up on the beach he took to the water as a child and never looked back. At the age of 10, he began racing in the Junior Sailing Association all over the Long Island Sound. His passion growing up was competitive sailing and he has continued to race season after season for the last 20 years. A love for sailing has been in his blood since he was a young child. He spent summers sailing to and from Nantucket, Martha’s Vineyard, and the British Virgin Islands. In his spare time, he also enjoys surfing, wakeboarding, scuba diving, beach volleyball, and snowboarding.
Ron became a Sailing instructor in his late teens and worked as a skipper for regattas including the Atlantic Nationals. He also has experience managing race committees, acting as a safety chase boat, as well as setting up racecourses. When he isn’t racing he can be found chartering in the Mediterranean or the Caribbean. He has worked for multiple high-end charter companies globally over the years and loves showing his guests what makes sailing his passion for so many years. Guests looking to learn more about sailing or receive their ASA certification will enjoy Ron’s fun-loving instruction on board!
Katy is an avid ocean lover and an intrepid foodie. With her dad’s profession as a marine mechanic, Katy spent her time up and down the East coast, eventually residing full time in coastal Wilmington, NC. There, she obtained a bachelor’s degree in Marine Conservation Biology and Environmental Studies. Her large family and German roots inspired her interest in cooking, and her passion for the environment and new adventure led her travels all over the Caribbean, Northern, and Central America. Katy’s family held vast food preferences meaning she can work with your group for any dietary or personal restrictions. Her passion for sustainability makes her specialties in sea-to-table culinary cooking and waste management – providing the freshest and most colorful meals. To her, flavor and freshness are essential, as is the use of the food they catch! Katy tries her best to incorporate freshly caught (by you or your group) seafood into your personalized menu. She also ensures the use of locally grown and organic produce.
Katy is an outdoor, adventure enthusiast; she has spent years teaching surfing and marine science, playing volleyball and soccer, and enjoying fishing and SCUBA diving. Her years of history in the restaurant and service industry provide experience and insight. Katy spent years running an environmental non-profit and zero-waste event planning business in North Carolina, mastering her logistical coordination and ensuring the best-suited itinerary and menu. She is attentive and challenge-driven; with this, she came to the Caribbean to grow in her passions, as well as share her talents and skills with the boating world.
Bagel Bar with Everything Bagels, Lox, and all the Toppings
Classic Eggs Benedict-Thick Ham, Hollandaise Sauce, Fresh Herbs
Huevos Rancheros- Black beans, Pico de Gallo, Avocado, Feta, Fried Egg
Brioche French Toast- Berry Coulis-Crispy Bacon-Fresh Berries
Shakshuka Style Baked Eggs- Feta-Toasted Sourdough
Loaded Avocado Toast-Poached Eggs
Asparagus and Goat Cheese Quiche
Seared Ahi Tuna Bowls-Sushi Rice-Ginger Lime Dressing
Crab Cakes-Arugula Salad-Spicy Homemade Rémoulade
Chicken Gyros- Greek Salad- Tzatziki- Warm Pita
Flank Steak Caesar Salad- Parmesan Croutons-Greek Yogurt Dressing
Cajun Shrimp- Summer Orzo Salad- Basil Vinaigrette
Carne Asada Tacos- Roasted Corn Salsa-Avocado Crema
Chefs Choice Charcuterie Board
Vegetarian Spring Rolls with Sweet Chili Sauce
Warm Spinach & Goat Cheese Phyllo Bites
Fresh Tuna Sushi Rolls
Seared Scallop Bites-Balsamic Bacon Jam
Filet-Roasted Heirloom Potatoes- Asparagus- Chimichurri Sauce
Garlic & Red Wine Braised Short Ribs-Broccolini- Cheesy Polenta
Blackened Mahi Mahi-Coconut Rice-Mango Salsa- Curry Aioli
Tuscan Chicken-Sun Dried Tomatoes-Spinach-Casarecce Pasta-Parmesan Shavings
Herb Crusted Lamb- Roasted Veg- Horseradish Potatoes-Red Wine Reduction
Miso Glazed Salmon Filet-Stir Fried Veggies- Soba Noodles
Coconut Key Lime Pie- Fresh Whipped Cream
Salted Dark Chocolate Tart
Apple Tart-Calvados Caramel Sauce
Dark Chocolate Dipped Fruits
Caribbean Rum Cake
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.