Ed Hamilton & Co.

TOUCH THE SKY

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

Bed Measurements in inches:
Lower fwd cabins 58×79 each
Lower stbd aft cabin 58×79

*Crew will not give up twin cabin

Sample Menu

DAY BREAK

*Fresh Fruit served each day

Ricotta Strawberry French Toast topped with honey and mint

Build your own omelette served with crispy potatoes and warm baked croissants

Spinach and Cheese Quiche with sausage patties and roasted seasoned potatoes

Fresh Blueberry Pancakes with a warm maple butter syrup served with an egg scramble and thick cut bacon

Salmon Lox with red onion and capers with choice of bagels and assorted cream cheese.

Avocado Brioche Toast topped with fresh mozzarella, tomato and arugula

Vegetarian Menu Options

Tomato Avocado Toast with fresh mozzarella and basil

Veggie Breakfast Tacos

Pineapple Upside Down Pancakes

Mushroom Frittata

MIDDAY

Blackened Shrimp Caesar Salad with parmesan crisps

Homemade Crab Cakes topped with an aioli sauce served with classic Cole slaw

Mahi Mahi Fish Tacos, pineapple and mango salsa and a spicy sriracha mayo

Sausage, Broccoli Rabe, and Mozzarella Flatbread

Turkey Burger sliders with warm homemade potato salad

 Jerk Chicken Wrap with salsa, homemake guacamole and crispy corn tortillas

Vegetarian Menu Options

Mediterranean Couscous Salad

Spicy Kale and Coconut Fried Rice

Tangy Veggie Wraps with crispy corn tortilla chips and salsa

Portabella Mushroom Burgers served with warm homemade potato salad

HORS D’OEUVRES

Charcuterie board with assorted cheese, meats, nuts and dried fruits

Baked Brie with apricot jam served with assorted artisan crackers

Lemony Mushroom Crostini with shallot and chive Boursin

Pancetta Crisps with goat cheese and pear

Fresh baked bread with olive oil, pesto, and hummus

MAIN

Classic Chicken Marsala with sautéd mushrooms in Madeira sauce, roasted broccolini and rosemary mashed potatoes

Grilled Tuna Steaks served with mango salsa and coconut rice

Pan Seared Filet Mignon, green beans with caramelized shallots and roasted red potatoes

Balsamic glazed Salmon with asparagus and honey brown sugar sweet potatoes

Asian Orange Chicken served with sugar snap peas and jasmine rice

Pork Tenderloin over mushroom risotto

Vegetarian Menu Options

Roasted Sweet Potato and Onion Tart with goat cheese served with fresh greens

Ricotta Gnocchi in Lemon butter sauce

Roasted Mushroom Risotto

Cheese Tortellini with roasted tomato vodka sauce

DESSERT

Lemon Squares topped with powdered sugar and fresh mint

Warm Apple Crisp a la mode with a caramel drizzle

Champagne cake with fresh strawberries

Chocolate Brownie squares with vanilla bean ice cream

Fruit Sorbet with fresh seasonal berries

Peanut Butter Pie

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for charters less than 6 nights.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start. Special offers do not apply to this rate, calculate prior to any discount please.

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.
2/$31,700 3/$31,800 4/$31,900 5/$32,000 6/$32 100 7/$32,450 8/$32,800 9/$33,650 10/$34,500

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.
2/$31,850 3/$32,025 4/$32,200 5/$32 375 6/$32 550 7/$32,975 8/$33 400 9/$34 325 10/$35 250

CHRISTMAS/ NEW YEAR’S RATE:<
CHRISTMAS: 1-10 pax @ $40,000 – must end no later than 12/27
NEW YEARS: 1-10 pax @ $40,000 – may not start prior to 12/28

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 7 Guests 8 Guests 9 Guests 10 Guests
Winter 2021 to 2022 Inclusive $32,000 $32,250 $32,500 $32,750 $33,000 $33,500 $34,000 $35,000 $36,000
Summer 2022 Inclusive $32,000 $32,250 $32,500 $32,750 $33,000 $33,500 $34,000 $35,000 $36,000
Winter 2022 to 2023 Inclusive $32,000 $32,250 $32,500 $32,750 $33,000 $33,500 $34,000 $35,000 $36,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for charters less than 6 nights.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start. Special offers do not apply to this rate, calculate prior to any discount please.

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.
2/$31,700 3/$31,800 4/$31,900 5/$32,000 6/$32 100 7/$32,450 8/$32,800 9/$33,650 10/$34,500

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.
2/$31,850 3/$32,025 4/$32,200 5/$32 375 6/$32 550 7/$32,975 8/$33 400 9/$34 325 10/$35 250

CHRISTMAS/ NEW YEAR’S RATE:<
CHRISTMAS: 1-10 pax @ $40,000 – must end no later than 12/27
NEW YEARS: 1-10 pax @ $40,000 – may not start prior to 12/28

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Capt. Richard Darling
Captain Richard hails from a small town in upstate New York near the Lake Ontario shoreline where he learned absolutely nothing about sailing! That is until he spent some college years in Daytona, then went back to NY and was fortunate enough to enter the racing scene where he purchased his own sailboat and hasn’t stopped sailing since. In 2003, Richard moved to the Virgin Islands and acquired his USCG Master’s License. Since then, he has worked in the charter industry as Captain or Engineer on various sailing and motor yachts up to 160 feet.

Calling St. Thomas home for more than 15 years. Richard has sailed thousands of miles through the islands and beyond, and he loves sharing some of the best kept secret anchorages and dive locations along the way along with his knowledge of the stars under the beautiful Caribbean night skies.

Chef Suzanne Carter
Chef Suzanne hails from Philadelphia, PA where she studied under some of the best Italian cooks on the east side. She learned at an early age that perfectly blended herbs and spices will bring your dish to the next level. Her family moved to St. Petersburg, FL where her eyes were immediately drawn to the sea. Through the years her need to be in the islands never waned nor did her desire to create mouth watering meals. Her dishes are best described as elegantly simplistic. A wide range of culinary styles beautifully blended with fresh local ingredients, a superb mixture of herbs and spices, and sprinkled with a pinch of Mama’s love will have you begging for seconds. But trust me, you are going to want to save room for dessert!

Title Name Nation Born Languages
Captain Richard Darling USA 0
Crew Suzanne Carter USA

Captain

Richard Darling

Chef

Suzanne

Accomodation

Electric Heads 5

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 58 Ft
Pax 10
Cabins 5
Year Built 2013
Guest Smoke Smoking allowed on sugar scoop
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 15’ Highfield Rib center console
Dinghy Hp 50HP Honda
Adult W Skis Yes
Jet Skis No
Wave Run No
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak 1
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 28 Ft
Draft 5.8 Ft
Queen 5
Pref Pickup YHG
Other Pickup RH, BVI, limit 7
Turn Around 48 hours
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Num Dine In 10
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter Yes
Voltages 110V
Dinghy Pax 6
Kids Skis Yes
Sea Bob No
Sea Scooter No
Kite Boarding No
Swim Platform Yes
Boarding Ladder Aft
Fish Gear Type Trolling and spining
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Organic/Locally Grown Produce When Available.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 5
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Num Video Yes

Bed Measurements in inches:
Lower fwd cabins 58×79 each
Lower stbd aft cabin 58×79

*Crew will not give up twin cabin

DAY BREAK

*Fresh Fruit served each day

Ricotta Strawberry French Toast topped with honey and mint

Build your own omelette served with crispy potatoes and warm baked croissants

Spinach and Cheese Quiche with sausage patties and roasted seasoned potatoes

Fresh Blueberry Pancakes with a warm maple butter syrup served with an egg scramble and thick cut bacon

Salmon Lox with red onion and capers with choice of bagels and assorted cream cheese.

Avocado Brioche Toast topped with fresh mozzarella, tomato and arugula

Vegetarian Menu Options

Tomato Avocado Toast with fresh mozzarella and basil

Veggie Breakfast Tacos

Pineapple Upside Down Pancakes

Mushroom Frittata

MIDDAY

Blackened Shrimp Caesar Salad with parmesan crisps

Homemade Crab Cakes topped with an aioli sauce served with classic Cole slaw

Mahi Mahi Fish Tacos, pineapple and mango salsa and a spicy sriracha mayo

Sausage, Broccoli Rabe, and Mozzarella Flatbread

Turkey Burger sliders with warm homemade potato salad

 Jerk Chicken Wrap with salsa, homemake guacamole and crispy corn tortillas

Vegetarian Menu Options

Mediterranean Couscous Salad

Spicy Kale and Coconut Fried Rice

Tangy Veggie Wraps with crispy corn tortilla chips and salsa

Portabella Mushroom Burgers served with warm homemade potato salad

HORS D’OEUVRES

Charcuterie board with assorted cheese, meats, nuts and dried fruits

Baked Brie with apricot jam served with assorted artisan crackers

Lemony Mushroom Crostini with shallot and chive Boursin

Pancetta Crisps with goat cheese and pear

Fresh baked bread with olive oil, pesto, and hummus

MAIN

Classic Chicken Marsala with sautéd mushrooms in Madeira sauce, roasted broccolini and rosemary mashed potatoes

Grilled Tuna Steaks served with mango salsa and coconut rice

Pan Seared Filet Mignon, green beans with caramelized shallots and roasted red potatoes

Balsamic glazed Salmon with asparagus and honey brown sugar sweet potatoes

Asian Orange Chicken served with sugar snap peas and jasmine rice

Pork Tenderloin over mushroom risotto

Vegetarian Menu Options

Roasted Sweet Potato and Onion Tart with goat cheese served with fresh greens

Ricotta Gnocchi in Lemon butter sauce

Roasted Mushroom Risotto

Cheese Tortellini with roasted tomato vodka sauce

DESSERT

Lemon Squares topped with powdered sugar and fresh mint

Warm Apple Crisp a la mode with a caramel drizzle

Champagne cake with fresh strawberries

Chocolate Brownie squares with vanilla bean ice cream

Fruit Sorbet with fresh seasonal berries

Peanut Butter Pie

SHIP’S BAR

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

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.