Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Steven | Canadian | French, English |
| Chef | Joanie | Canadian | French, English |
Captain Steven, Chef Joanie, and rotating stewardesses Gabrielle or Bianca bring a warm, welcoming, and distinctly Québécois spirit to every charter. Fluent in both French and English, the crew combines local knowledge of the Bahamas, thoughtful hospitality, and personalized service to create an effortless onboard experience. From discovering secluded anchorages and vibrant reefs to enjoying beautifully prepared cuisine and attentive service, every detail is designed to help guests relax, explore, and make lasting memories.
Click each crew profile to learn more about their background, experience, and personal story.
Captain
Steven
Chef
Joanie
Stewardess
Gabrielle
Stewardess
Bianca
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $35,000/week | $36,000/week | $37,000/week | $38,000/week | $39,000/week | $40,000/week | $41,000/week |
| Summer 2027 | Inclusive | $35,000/week | $36,000/week | $37,000/week | $38,000/week | $39,000/week | $40,000/week | $41,000/week |
| Winter 2027 to 2028 | Inclusive | $35,000/week | $36,000/week | $37,000/week | $38,000/week | $39,000/week | $40,000/week | $41,000/week |
Additional Rate Information
Location Details
Summer Area: Nassau – Exumas
Winter Area: Nassau – Exumas
Operating Areas: Bahamas
Captain Steven, Chef Joanie, and rotating stewardesses Gabrielle or Bianca bring a warm, welcoming, and distinctly Québécois spirit to every charter. Fluent in both French and English, the crew combines local knowledge of the Bahamas, thoughtful hospitality, and personalized service to create an effortless onboard experience. From discovering secluded anchorages and vibrant reefs to enjoying beautifully prepared cuisine and attentive service, every detail is designed to help guests relax, explore, and make lasting memories.
Click each crew profile to learn more about their background, experience, and personal story.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Steven | Canadian | French, English |
| Chef | Joanie | Canadian | French, English |
Captain
Steven
Chef
Joanie
Stewardess
Gabrielle
Stewardess
Bianca
General
Accommodation
Amenities
Charter Preferences
Electronics
Green Initiatives
Leisure
Scuba Diving
Other Specs
7 Person Dinghy With 40HP
3 Sea Scooters
4 Stand Up Paddle Boards
1 Kneeboard
1 Wakeboard
1 Floating Mat
Multiple In-Water Floating Lounge Chairs
Snorkel Gear
Fishing Gear
TRUE STORY is a 2017 67’ Fountaine Pajot Victoria sailing catamaran, refit in 2024 and designed for spacious, polished Caribbean cruising. Her bright salon centers around a generous seating area with an adjustable coffee and dining table, while the open galley keeps meals and conversation connected. Outside, the shaded aft deck offers comfortable lounging, formal alfresco dining, and sunpads, while the flybridge provides panoramic 360° views, relaxed seating, a wet bar, and a bimini for enjoying the space from daytime cruising through sunset cocktails.
Accommodating up to 8 guests, TRUE STORY offers 4 staterooms. The master king suite includes a private lounge area, desk, and an expansive ensuite with a double vanity and separate glass shower stall. A second king stateroom can convert into 2 twin beds for added flexibility, while 2 queen staterooms each feature a private ensuite. With generous deck space, versatile accommodations, and onboard diving and water toys, TRUE STORY balances refined comfort with plenty of ways to enjoy the Caribbean.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Sunrise Shakshuka
Eggs gently poached in a spiced tomato, garlic, and cilantro medley with crumbled feta and warm sourdough.
Morning Harvest Pancakes
Fluffy golden pancakes served with seasonal fruit, eggs, and your choice of breakfast meat.
Garden Quiche
Rustic pastry filled with spinach, savory sausage, and creamy Gouda, served with rosemary-roasted potatoes.
Coastal Bagel Spread
Everything bagels with cream cheese, smoked salmon, capers, lemon, and tomato, served with soft scrambled eggs.
Avocado Toast Deluxe
Artisan bread topped with creamy avocado, fresh mozzarella, and tomato, served with eggs and breakfast meat.
MIDDAY
Caesar Salad with Crab Cake
Crisp romaine, cherry tomatoes, croutons, and Parmesan topped with a crab cake and sriracha mayo.
Poke Bowls
Ahi tuna served over rice with edamame, carrot, cucumber, avocado, red cabbage, jalapeño, and lime.
Pineapple Stir-Fry Rice
Sweet pineapple folded into seasoned rice with colorful vegetables and your choice of protein.
Classic Lobster Rolls
Seasoned lobster served in buttery brioche rolls with corn on the cob and creamy potato salad.
Pork Sandwiches
Slow-shredded pork with crisp slaw and fresh BBQ sauce on soft rolls, served with chips.
HORS D’OEUVRES
Artisan Charcuterie Board
A curated selection of cured meats and fine cheeses with crisp crackers and accompaniments.
Chips & Pico Fresco
Hand-cut warm corn tortilla chips served with freshly made pico de gallo.
Brie en Croûte
Creamy Brie baked in golden puff pastry with fruit preserves and toasted almonds, served with crackers.
Prosciutto-Wrapped Melon
Juicy melon wrapped in savory prosciutto and finished with an aged balsamic glaze.
Mediterranean Mezze Board
Velvety hummus served with crisp vegetables and warm pita chips.
MAIN
Seared Sea Bass
Served with lemon beurre blanc, tender broccolini, and aromatic couscous.
Braised Short Ribs
Served with a rich red wine reduction, creamy garlic mashed potatoes, and seasonal vegetables.
Sesame-Crusted Ahi Tuna
Finished with teriyaki glaze and served with cauliflower purée and crisp snap peas.
Homemade Gnocchi
Served in a velvety cream sauce with shrimp and spinach, accompanied by the chef’s choice of salad.
Filet of Beef
Sous-vide tenderloin served with demi-glace, bacon-roasted Brussels sprouts, and fondant potatoes.
DESSERT
Chocolate Mousse
Rich, silky chocolate mousse with a light and airy finish.
Espresso Ice Cream
Creamy espresso-infused ice cream with bold coffee flavor.
Poached Pears
Tender pears gently poached until fragrant and delicate.
Chocolate Torte with Ganache
Rich chocolate torte finished with smooth chocolate ganache.
Pavlova with Fresh Fruit
Crisp meringue with a soft center, topped with fresh seasonal fruit.
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. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.