- Guests 6
- Cabins 3
- Model Cat
- Year Built 2020
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2021 to 2022||Inclusive||$18,000||$18,500||$19,000||$19,500||$20,000|
|Winter 2022 to 2023||Inclusive||$18,000||$18,500||$19,000||$19,500||$20,000|
Additional Rate Information
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
Please inquire about rates and customary fees.>
*6 Night Minimum*
Boat Requires 48hr Turns
Christmas Flat Rate $23,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2021
New Years Flat Rate $25,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2021
Christmas Flat Rate $23,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $25,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***
CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
$1,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Captain Only Rates: Rate $15,000 plus all expenses
Includes: Captain, Linens/Towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys
Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice/Trash Disposal, Mooring/Dock Fees, *Diving, Gratuity
*Diving can be arranged
Provisioning can be arranged
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Captain Tim Clark
-PADI Advanced Diver/Rescue Diver/NITROX
-Southwestern Michigan University – Business Dev.
-NAUI Master Scuba Diver
-Ocean Corporation – Commercial Dive/NDT USCG 100 Ton
Captain Tim Clark hails from the Midwest, where he grew up playing sports and enjoying his childhood sailing Lake Michigan. His dreams of traveling and enjoying a life at sea were realized when Tim joined the US Navy as a Rescue Swimmer. After being honorably discharged in 2001 and receiving multiple awards and high honors, Tim continued to travel and dive around the world, visiting Europe and the Middle East, and earning his NAUI Dive Master along the way. Tim’s love of diving landed him in coastal Texas in 2007 where he became a commercial diver and made a good living working on support vessels and oil rigs in the Gulf of Mexico. It was on a Caribbean vacation that Tim realized his true calling as a boat captain. Tim’s combined love of people and hosting matches seamlessly with his passion for boats and the ocean. Since securing his USCG 100 Ton Captain’s License, Tim and Siboney have hosted friends, family and clients aboard a variety of luxury vessels in the Caribbean and beyond. Tim’s experience and Midwestern hospitality affords him the ability to provide exceptional guest experiences and he is meticulous when it come to the details. He and his wife share the same passion for life, people and the sea!
Chef/First Mate Siboney Trevino
Siboney (pronounced Sea Bo Neh) was born in Chicago but learned to walk in Texas. Her love of cuisine and nutrition stems from her Mexican heritage as well as her own experience as a mother. Just as Siboney delighted in preparing healthy, colorful and delicious meals for her growing family, she now brings her love of hosting, entertaining and creating special memories to her charter guests, using the freshest organic ingredients. Siboney’s love of all things culinary is equally matched with her love of the outdoors, where she excels in just about any activity from hunting to fishing, paddle boarding, boating, horseback riding and snorkeling. Siboney’s first glimpse into the charter industry came from hosting friends, clients and family through companies like the Moorings with her hubby Tim. She loved the lifestyle so much that she convinced Tim to sell everything and move to the Caribbean!
Captain Tim and Chef Siboney treat their guests to great food, endless adventure and personalized experiences. Their combined experience mixed with their attentive but easy going personalities will leave guests feeling like they are family!
Crew are fully vaccinated
Extra Dives are $25 per person/per dive.
Reef Safe 30SPF Sunscreen
Accommodates 6 guests in 3 queen ensuite cabins.
Chef Siboney Sample Menu
Traditional Eggs Benedict with Canadian Bacon & Hollandaise Sauce Served with crispy hash browns & fresh fruit
Caribbean Banana & Blueberry French Toast with egg custard blend of rum & cinnamon, topped with a drizzle of organic maple syrup. Served with fresh fruit
English Muffins topped with thinly sliced smoked salmon, cream cheese & capers. Served with Seasonal Fruit
Quiche Lorraine served with Bacon & Crispy Hash browns
Greek Omelet (Eggs with Spinach, Feta Cheese & Tomatoes) Served with toasted Croissant, fresh fruit
Breakfast Croissant (Bacon, Eggs, Avocado and Tomatoes served on a toasted Croissant with crispy hashbrowns and fresh
Bacon Lettuce Tomato on Brioche’ Bun served with Sweet Potato Fries & Greek Salad
Beer Battered Fish Tacos & Fresh Southwest Salad, served with Spicy Coleslaw
Grilled Beef Burgers & Truffle Parmesan Potato Wedges Served with Tossed Salad & Balsamic Vinaigrette
Chipotle Chicken Wrap: Grilled Chicken seasoned with Chipotle Spices, Shredded Lettuce, diced tomatoes, and sharp cheddar cheese wrapped in a grilled tortilla served with a Cilantro Ranch Sauce & Potato Chips
Shrimp Ceviche served with Plantain Chips
Baked Goat Cheese & Herb Dip paired Pita Chips & Veggies
Chile Con Quesowith Tortilla Chips
Caprese Salad with fresh Mozzarella, Tomatoes and Basil drizzled with Balsamic Vinaigrette
Deviled Crab Dip served with Crackers
Roasted Rack of Lamb drizzled with Demi Glaze, paired with Roasted Mediterranean Vegetables (Zucchini, Carrots, Onions, Tomatoes & Bell Peppers)
Salmon Piccata served with Cream Spinach and Herb Rice
Surf & Turf (Filet Mignon & Lobster) topped with White Truffle Butter paired with Sweet Potato Puree’ & Bacon Wrapped Asparagus
Seafood Gratin: Lobster, Shrimp, Crab with sauteed leeks, carrots topped with Breadcrumbs & Parmesan served with Tossed Salad & Balsamic Vinaigrette
Pineapple Upside Down cake
Caramel Crème Brulee’
Mexican Cinnamon Bunuelos drizzled with warm Chocolate
Key Lime Pie with Traditional Sweet & Tangy Cream cheese on graham cracker crust topped with Whipped Cream
Chunky Apple & Peanut Butter Crumble
Chocolate Rum Cake and homemade whipped cream with berries
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.