Ed Hamilton & Co.

UNTETHERED

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

Master suite with King size bed and 3 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer. Master cabin has a safe.

Sample Menu

Normal Menu

Day 1

Breakfast- smoked salmon platter with freshly baked croissants

Lunch- charcuterie platters

Appetizers – stuffed Mushrooms

Starter- blue cheese panna Cotta with port balsamic poach pears

Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto

Desert-chocolate lava cake with mango sorbet

Day. 2

Breakfast- chocolate chip pancakes

Lunch- caprese salad with home made bread

Appetizers – lobster samosas

Starter- shrimp and wild mushroom bouchée

Dinner- pan seared duck with a port and red current reduction

Desert- baileys creme brûlée with white chocolate biscotti

Day 3

Breakfast- pain chocolate & chia seed pudding

Lunch- Moule’s Mariniere

Appetizers – shrimp toast

Starter- baked Brie with homemade cranberry and port compote

Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce

Desert-raspberry and lemon Mille-feuille

Day 4

Breakfast- avocado baked eggs

Lunch- goats cheese and roasted pepper baskets

Appetizers – beetroot hummus platter

Starter- tuna tartara

Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce

Desert- key lime pie

Day 5

Breakfast- yogurt parfait & raisin swirls

Lunch- crab and avocado salad

Appetizers – cheese scones with vintage cheddar and port cranberry compote

Starter- butternut squash soup

Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction

Desert- strawberry cheesecake ice cream bomb

Day 6

Breakfast- overnight soaked oats & Banana Bread

Lunch- Caesar salad with BBQ shrimp

Appetizers – crispy crab and ginger dumplings

Starter- foie gras on homemade brioche with fig compote

Dinner- Bouillabaisse with crunchy bread

Desert- light non baked cheese cake with a summer berry compote

Day 7

Breakfast- smoked salmon eggs Benedict

Lunch- sushi grade tuna nicole’s salad

Appetizers – truffle popcorn

Starter-beetroot and vodka cured kingfish

Dinner- Fillet of Beef Wellington

Desert-rich chocolate truffle tower with raspberry gelato

Additional Rate Information

Christmas and New Years week
Up to 8 guests $61,800 Min 7 Nights. Christmas week to end by December 26th and New Years not to begin before December 27th

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2022 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
Winter 2022 to 2023 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
Summer 2023 Inclusive $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000

Additional Rate Information

Christmas and New Years week
Up to 8 guests $61,800 Min 7 Nights. Christmas week to end by December 26th and New Years not to begin before December 27th

 

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Untethered Crewed Alegria 67 Catamaran Charters Crew of Three

There will be a rotational Captain and Chef throughout the season.

Captain Antonio Garcias Oliva
Born on the Island of Palma de Majorca, it is no surprise Antonio chose a maritime career. His career history, armed with a Skipper Limited, Class A Master license includes being a Ship’s Captain for ships under 1600 ton in the Balearics, Spain. After 6 years working with Transportes Maritimes Brisas as a sailor he became a Captain for 7 years. A knowledgeable welcome addition he joined the charter industry 15 years ago and brings his Spanish credentials to the Caribbean. A fluent speaker of Catalan, Spanish, English and basic German, his hobbies include computing in both Mac and Windows.

Chef Falk Hubert
A German professional chef Falk has enjoyed 3 years as Chef De Partie in New Zealand, some time as head chef on a Sunseeker 75′ prior to becoming Head Chef in a Spanish fusion restaurant serving elaborate tapas. Clearly caught by the lure of the sea he joins Untethered as the alternating Chef. His culinary specialties include but are not limited to Mediterranean, Seafood, German for those with dietary restrictions, Gluten Free and Vegan.

Stewardess Silvia Calzadilla Paredes
Silvia’s efficient can do – will do attitude has propelled her career path in the hospitality industry. For a couple of years as the duty manager in a busy New Zealand restaurant her keen organizational skills lent a fine finish to the dining experience. A Spanish native she speak English and German. For the past 3 years Silvia moved onboard to look after up to 10 guests and the crew on motor yachts mainly around the Balearics. Excited about her next transition to a sailing yacht team her attention to detail will elevate your experience.

~~~~~~~~~~~~~~~~~~~~
Captain Jaime Gabriel Ferra Valles

Steward/Deckhand Alex Esteban Diaz
Bilingual Chilean, Alex Diaz is an industrious worker. He has a passion for perfection in both aspects of his work. As the deckhand – keeping the exterior shipshape and organizing the water toys, and as the steward – paying close attention to the interior details aboard Untethered. His silver service background in fine dining establishments lends a graceful charm to the plated table service. Alex’s Bachelor’s Degree in Ecotourism management make him intuitively aware of his environment. He enjoys watersports and playing the drums. Alex is professional, flexible and eager to please his guests and takes pride in his chosen career.

 

Title Name Nation Born Languages
Captain Antonio Garcias Oliva / Jaime Gabriel Ferra Valles Spanish 1973 Catalan, Spanish, English basic German
Crew Falk Hubert German

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 x 12 KW
Water Maker X 2
Ice Maker Yes

Electronics

Ipod Yes

General

Length 67
Pax 8
Cabins 4
Year Built 2021
Guest Smoke Non Smoking Yacht
Children Allowed Yes

Leisure

Dinghy 14' Highfield
Dinghy Hp 50 HP
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 4
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Fishing Gear Yes

Other Specs

Beam 33
Draft 5.58
Queen 3
Jacuzzi Yes
Pref Pickup Village Cay
Other Pickup Village Cay
Turn Around 72 Firm
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Movies - f
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters No
Engines Volvo 2 x 150 HP2 x 12 KW synced to 24K generator
Inverter 5000w (220v) 3000w (110v)
Voltages 110 & 220
Water Capacity 317 Gallons
Dinghy Pax 8
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Swim Platform transom
Boarding Ladder Starboard aft
Dinghy Sailing No
Fish Gear Type Trolling rods where permitted
Num Fish Rods 2
Green Make Water Yes
Green Reuse Bottle Yes
Green Other PH Balanced mineralized water on onboard. Refillable insulated cups. Eco & reef safe soaps.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 6.56 ft. Jacuzzi tub on foredeck featuring 8 jets with undewater colour changing neon lights.
Miele Coffee station
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No

Master suite with King size bed and 3 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer. Master cabin has a safe.

Normal Menu

Day 1

Breakfast- smoked salmon platter with freshly baked croissants

Lunch- charcuterie platters

Appetizers – stuffed Mushrooms

Starter- blue cheese panna Cotta with port balsamic poach pears

Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto

Desert-chocolate lava cake with mango sorbet

Day. 2

Breakfast- chocolate chip pancakes

Lunch- caprese salad with home made bread

Appetizers – lobster samosas

Starter- shrimp and wild mushroom bouchée

Dinner- pan seared duck with a port and red current reduction

Desert- baileys creme brûlée with white chocolate biscotti

Day 3

Breakfast- pain chocolate & chia seed pudding

Lunch- Moule’s Mariniere

Appetizers – shrimp toast

Starter- baked Brie with homemade cranberry and port compote

Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce

Desert-raspberry and lemon Mille-feuille

Day 4

Breakfast- avocado baked eggs

Lunch- goats cheese and roasted pepper baskets

Appetizers – beetroot hummus platter

Starter- tuna tartara

Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce

Desert- key lime pie

Day 5

Breakfast- yogurt parfait & raisin swirls

Lunch- crab and avocado salad

Appetizers – cheese scones with vintage cheddar and port cranberry compote

Starter- butternut squash soup

Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction

Desert- strawberry cheesecake ice cream bomb

Day 6

Breakfast- overnight soaked oats & Banana Bread

Lunch- Caesar salad with BBQ shrimp

Appetizers – crispy crab and ginger dumplings

Starter- foie gras on homemade brioche with fig compote

Dinner- Bouillabaisse with crunchy bread

Desert- light non baked cheese cake with a summer berry compote

Day 7

Breakfast- smoked salmon eggs Benedict

Lunch- sushi grade tuna nicole’s salad

Appetizers – truffle popcorn

Starter-beetroot and vodka cured kingfish

Dinner- Fillet of Beef Wellington

Desert-rich chocolate truffle tower with raspberry gelato

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.