Ed Hamilton & Co.

TORTUGA

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 6 guests in 3 queen ensuite cabins.

Sample Menu

Chef Siboney Sample Menu

Breakfast

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

 

Lunch

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

 

Tapas

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

 

Dinner

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

Dessert

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

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

HOLIDAYS:
2021
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
2022
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.

SLEEP ABOARD:
$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

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

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
Summer 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
Summer 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

HOLIDAYS:
2021
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
2022
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.

SLEEP ABOARD:
$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

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Captain Tim Clark

-Qualifications
-PADI Advanced Diver/Rescue Diver/NITROX
-Southwestern Michigan University – Business Dev.
-NAUI Master Scuba Diver
-Ocean Corporation – Commercial Dive/NDT USCG 100 Ton
-STCW Basic

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

Title Name Nation Born Languages
Captain Tim Clark USA 0
Crew Siboney Trevino USA

Accomodation

Electric Heads 3

Ammenities

Ac Full
Generator 13.5 kW Onan Cummins
Water Maker Rainman Wa
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 46
Pax 6
Cabins 3
Year Built 2020
Cruise Speed 6.5 its
Guest Smoke Yes, at back of boat please
Children Allowed Yes
Min Child Age water safe

Leisure

Dinghy Highfield 12'
Dinghy Hp 15
Adult W Skis No
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
1 Man Kayak 2
Games Beach Yes
Fishing Gear Yes
Dive Info Captain Tim is a NAUI dive master
Dive Costs 3 guided dives per week included for certified divers - charters 6 nights or more. Certification must be completed before charter.

Extra Dives are $25 per person/per dive.

Other Specs

size Feet 46.00 Ft
Beam 26
Draft 5
Queen 3
Pref Pickup American Yacht Harbor
Turn Around 48 hr
Builder Lagoon
Vcr Dvd No
Salon Stereo Yes
Board Games Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines Twin Yanmar 57 HP Engine13.5 kW Onan Cummins Genreator
Inverter Yes
Voltages 12V/110V
Water Capacity 160 gal
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter No
Boarding Ladder yes
Fish Gear Type Casting and Trolling
Num Fish Rods 2
Scuba Onboard Onboard
Resort Course $150
Full Course $350
License Info Master
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 6
Num Regs 6
Num Weights 6
Num Divers 6
Num Dives 6
Other Entertain Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Showers 3
Tp In Heads Yes
Ac Night Yes
Deep Sea Fish Yes
Other Toys Paddle boards convert into kayaks
Floats

Accommodates 6 guests in 3 queen ensuite cabins.

Chef Siboney Sample Menu

Breakfast

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

 

Lunch

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

 

Tapas

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

 

Dinner

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

Dessert

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.