Ed Hamilton & Co.

VALENTINE

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

Rates Per Week

Crew Profiles

Specifications

Sample Menu

SAMPLE MENU

Daily breakfast includes local fruits, eggs, tea and coffee

Saturday

Breakfast
Avocado stacked on sourdough toast with arugula, poached eggs, micro greens, pickled onions, cojita cheese, and fresh oregano with a side of streaky bacon

Lunch Marinated ahi served on top furikaki sushi rice, wakame salad, avocado, edamame, mango, and watermelon radishes topped with sesame seeds and chef-made lava sauce

Appetizer
Coconut and lime scallop crudo served with plantain chips

Dinner
Pork tenderloin with apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds

Dessert
Cheesecake with a berry compote

Sunday

Breakfast
Spinach and feta crepes with andouille sausage

Lunch
Buratta salad with proscuitto, arugula, truffles, tamarind glaze, and balsamic pearls

Appetizer Manchego-crusted BBQ pork quesadillas

Dinner
Pan-seared duck breast served with sauteed haricot verts, thyme-roasted fingerling potatoes and velvety-citrus rosemary sauce

Dessert
Soggy Dollar Tiramisu

Monday

Breakfast
Caribbean rum brioche toast with nutmeg maple syrup and breakfast sausage

Lunch
Chilled green tea soba noodles, massaged kale, cherry tomatoes, avocado, microgreens, sunflower seeds, and honey ginger soy dressing. Served with crispy salmon skin

Appetizer
Parisian gnocchi bites with duck confit

Dinner
Herb-crusted rack of lamb served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri

Dessert
Chocolate guava cake covered in coconut ganache

Tuesday

Breakfast
Quiche or frittata with chef choice of meats and vegetables with parfaits on the side

Lunch
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades

Appetizer
Cheese and charcuterie board

Dinner
Pan-seared chilean sea bass on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc

Dessert
Key lime pie with passion fruit whip

Wednesday

Breakfast Crab Benedict on top of butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise sauce

Lunch
Korean-spiced and 24-hour marinated beef tender- loin bulgogi meat served on top of short grain brown rice and kimchi

Appetizer Caviar wonton tacos

Dinner
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, parsnip puree and crisps

Dessert
White chocolate and coconut creme brûlée

Thursday

Breakfast
Hawaiian-style macadamia nut and banana-rum compote pancakes dusted with powdered sugar and served with streaky bacon

Lunch
Baked then charred branzino with ancient grains, and smoked eggplant

Appetizer Mezze Platter

Dinner Bordeaux-braised beef short rib ragu deli- cately folded in pappardelle, parsley, and fresh shaved parmesan

Dessert
Mud pie topped with hot fudge and toasted hazel- nuts

Friday

Breakfast
2-egg omelette stuffed with shitake mushrooms, prosciutto, truffle cheddar cheese and buttery mushroom jus over a bed of lightly dressed salad greens

Lunch
Crispy goat cheese salad with toasted hazelnuts, confit tomatoes, and a honey rosemary dressing

Appetizer Lamb and feta balls

Dinner
Baked mahi topped with romesco sauce over cous- cous and broccolini

Dessert
Nutmeg custard tart with fresh strawberries, basil candy, and lime sugar

SHIP’S BAR

Gin: Bomay or Tanqueray
Vodka: Tito’s
Whiskey: Jack Daniels or Bullet
Rum: Bacardi, Myers or Goslings
Tequila: Don Julio, Cassimigos or Jose Cuervos
Liqueur: Aperol, Kalhua, Baileys, Rum Chata, Peach Schnapps, Triple Sec, Vermouth, Campari, Amaretto

Red/White Wine : Pinot Noir, Cabernet, Red Blend, Dry Roses, Pinot Grigio, Chardonnay, Sauv Blanc, Prosecco

Champagne: La Marca Prosecco

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

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

HALF-BOARD OPTION:
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense

LOCAL-FARE OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

Minimum 5 nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: $62,000
NEW YEARS: $64,000

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), 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 2024 Inclusive $46,000 $47,000 $48,000 $49,000 $50,000 $51,000 $52,000
Winter 2024 to 2025 Inclusive $46,000 $47,000 $48,000 $49,000 $50,000 $51,000 $52,000
Summer 2025 Inclusive $46,000 $47,000 $48,000 $49,000 $50,000 $51,000 $52,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

HALF-BOARD OPTION:
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense

LOCAL-FARE OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

Minimum 5 nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: $62,000
NEW YEARS: $64,000

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Capt. Stephen Powell
Captain Stephen Powell grew up sailing in Newport Beach, California. “My brother and I would spend the summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots, and general Bon Vivants”, he said.

After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Captain Stephen has sailed in all of the great oceans of the world and has logged in excess of 50,000 miles offshore, including two trans-Atlantic crossings and two Indian Ocean passages.

He holds a USCG 200 ton Master license and is also a PADI Divemaster and a private pilot. In 2017 he purchased his very own 41′ sloop in Palma de Mallorca, which he sailed across the Atlantic, through the Caribbean, and up the east coast of the USA. As a result of his extensive travels, Captain Stephen speaks fluent Spanish and can generally get by in a couple other languages as well. He will keep you entertained with tales of the high seas and even teach you a few sailing knots if you so choose.

Chef Celia “CC” Corbin

Chef and First Mate Celia, who goes by the nickname “CC”, was born and raised most of her life near the ocean in Southern California. It wasn’t until 2015 that CC gave up her corporate career as a Meeting & Event Planner and started traveling the world spending three of those months sailing across the South Pacific on a Lagoon 450. Traveling brought CC to earning her PADI Dive Instructor certification which then led her into the superyacht and luxury liveaboard industry where she worked in a variety of roles – one of them more recently being a chef cooking for 25 guests and crew combined in the Bahamas and Turks & Caicos.

After nearly 7 years working in the yachting industry, she’s now able to combine her passion for the ocean and focus on her creativity skills preparing modern fare cuisine. When CC is not on charter, you’ll likely find her traversing through mountains and enjoying the culinary delights of the country she’s in or continuing her education working toward her sommelier certification and yoga teacher training.

We’re pleased to have Celia onboard with her shared passion for the ocean and enthusiasm for food.

Stephen & Celia have crewed that same vessel, Esperanza II, together for two seasons and are very much looking forward to their third season in 2023-24 as professional crew on Valentine, delivering excellent service and guest experiences to discrete clientele. They both share their shared passion for the ocean with their guests, Celia with her Pan Pacific cuisine and Stephen by identifying sea life and their habitat on snorkeling excursions. Both are excellent divers, and have experienced some of the world’s best dive sites from Komodo, Indonesia, to the Seychelles, French Polynesia, and the Caribbean.

Stephen and Celia tailor each charter to the unique desires of each family. Some may choose an active charter that includes hiking, diving, wake boarding, and snorkeling, while others may be happy with a cold Caribbean cocktail and a good book. During diving expeditions Stephen & Celia find wild life to enhance the guests experience, and snap picture with a Go Pro so the clients have photographs to go along with their memories. On many occasions, they have organized boat concerts with local three piece bands, or steel pan players, that play on the aft deck while the guests float in the warm sea enjoying the music and a cold beer. The concerts have been a huge hit with guests for birthday’s, and other special occasions. Stephen particularly enjoys after dinner games with families, especially teens and children that need a good alternative form of entertainment to distract them from their Iphones.

While sailing from place to place Stephen will entertain guests with tales of ship wrecks, or the golden age of piracy, or history about the local islands. Celia loves to share her passion for food with clients, especially foodies and those who love the nuances in her amazing dishes. Previous guests frequently comment on how much value the crew adds to the charter experience, and their client reviews are universally outstanding.

Stewardess Caitlin Mahoney

Caitlin was born on Nantucket Island, Massachusetts and moved to Breckenridge, CO when she was 4 years old. Growing up in the mountains of Colorado was a wonderful upbringing that allowed her to explore skiing, snowboarding and a 15 year long figure skating career. Her parents are from Florida, so despite being raised in a landlocked state, every family vacation was spent in the sand, sun & salt water.

Caitlin was raised with the values of hosting social gatherings and creating memorable events to last lifetime, many times shared over a great meal. Her family owned a small fine dining restaurant in a beautiful ski town which held the space for celebrations including proposals, anniversaries, birthdays, and special holidays. Caitlin’s earliest memories include setting the restaurant up for dinner service, taking reservations, decorating for the holidays and on the busiest nights of the year working as a hostess. She has always loved the art of entertainment shared over a delicious meal and fabulous cocktails.

After 6 years of working as a concert marketer in the music industry, Caitlin made a career change and began working for a dive shop out of Boulder, CO. This new position opened her eyes to exploring the 72% of our planet which remains beneath the surface. Upon getting scuba certified she then went on to live in Cozumel, Mexico for a year followed by obtaining her divemaster and PADI Instructor certifications in Utila, Honduras. She met Stephen and CC last season in the Virgin Islands while she was working aboard another vessel as a chef. Caitlin looks forward to sharing her love for the ocean with you both above and beneath the surface and welcoming you aboard Valentine.

Title Name Nation Born Languages
Captain Stephen Powell US 1966 Native English & Fluent Castilian Spanish
Crew Celia Corbin US

Captain

Stephen Powell

Chef/First Mate

Celia "CC" Corbin

Stewardess

Caitlin Mahoney

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator 2
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

General

Length 60 ft
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 8
Guest Smoke Sugar Scoops only
Guest Pet No
Children Allowed Yes
Min Child Age inquire

Leisure

Dinghy ZAR 49SL
Dinghy Hp 90 hp
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Fishing Gear Yes
Dive Info Boat offers Diving:
CC and Caitlin are PADI dive instructors.
Captain Stephen is a PADI Divemaster

Boat does not have gear on board, so gear needs to be rented from a local dive shop or provided by guests.
Crew will assist with arranging rentals, but this will be at guests' expense.
Dive Costs Diving offered at $50 per person, per dive.
Maximum of 8 guests for any given dive.
Maximum of 6 dives per week.
Night dives offered.

Other Specs

size Feet 60.00 Ft
Beam 34
Draft 6
Queen 4
Jacuzzi No
Pref Pickup STT
Other Pickup Tortola
Turn Around 48 hrs preferred, Inquire for
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Num Dine In 8
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q No
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 230v
Water Capacity 211.2 gallons
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit BVI Permit # 1322016
Swim Platform Hydraulic Swim Platform
Fish Gear Type Trolling
Num Fish Rods 1
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
License Info -
Compressor Not Onboard
Num Divers 8
Num Dives 6
Num Night Dives 2
Other Entertain Yacht offers rendezvous fishing charters.

Yacht offers rendezvous E-foil lessons and rental, USVI only
Tp In Heads Yes
Ac Night No
Ac Sur Charge No
Deep Sea Fish Yes
Sail Instruct No
Other Toys 1 x Tender ZAR 49 SL 90 HP - 8 Pax
1 x Seabob
1 x Wakeboard
1 x Set of Waterski's
2 x Stand Up Paddleboards
Snorkeling Gear

SAMPLE MENU

Daily breakfast includes local fruits, eggs, tea and coffee

Saturday

Breakfast
Avocado stacked on sourdough toast with arugula, poached eggs, micro greens, pickled onions, cojita cheese, and fresh oregano with a side of streaky bacon

Lunch Marinated ahi served on top furikaki sushi rice, wakame salad, avocado, edamame, mango, and watermelon radishes topped with sesame seeds and chef-made lava sauce

Appetizer
Coconut and lime scallop crudo served with plantain chips

Dinner
Pork tenderloin with apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds

Dessert
Cheesecake with a berry compote

Sunday

Breakfast
Spinach and feta crepes with andouille sausage

Lunch
Buratta salad with proscuitto, arugula, truffles, tamarind glaze, and balsamic pearls

Appetizer Manchego-crusted BBQ pork quesadillas

Dinner
Pan-seared duck breast served with sauteed haricot verts, thyme-roasted fingerling potatoes and velvety-citrus rosemary sauce

Dessert
Soggy Dollar Tiramisu

Monday

Breakfast
Caribbean rum brioche toast with nutmeg maple syrup and breakfast sausage

Lunch
Chilled green tea soba noodles, massaged kale, cherry tomatoes, avocado, microgreens, sunflower seeds, and honey ginger soy dressing. Served with crispy salmon skin

Appetizer
Parisian gnocchi bites with duck confit

Dinner
Herb-crusted rack of lamb served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri

Dessert
Chocolate guava cake covered in coconut ganache

Tuesday

Breakfast
Quiche or frittata with chef choice of meats and vegetables with parfaits on the side

Lunch
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades

Appetizer
Cheese and charcuterie board

Dinner
Pan-seared chilean sea bass on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc

Dessert
Key lime pie with passion fruit whip

Wednesday

Breakfast Crab Benedict on top of butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise sauce

Lunch
Korean-spiced and 24-hour marinated beef tender- loin bulgogi meat served on top of short grain brown rice and kimchi

Appetizer Caviar wonton tacos

Dinner
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, parsnip puree and crisps

Dessert
White chocolate and coconut creme brûlée

Thursday

Breakfast
Hawaiian-style macadamia nut and banana-rum compote pancakes dusted with powdered sugar and served with streaky bacon

Lunch
Baked then charred branzino with ancient grains, and smoked eggplant

Appetizer Mezze Platter

Dinner Bordeaux-braised beef short rib ragu deli- cately folded in pappardelle, parsley, and fresh shaved parmesan

Dessert
Mud pie topped with hot fudge and toasted hazel- nuts

Friday

Breakfast
2-egg omelette stuffed with shitake mushrooms, prosciutto, truffle cheddar cheese and buttery mushroom jus over a bed of lightly dressed salad greens

Lunch
Crispy goat cheese salad with toasted hazelnuts, confit tomatoes, and a honey rosemary dressing

Appetizer Lamb and feta balls

Dinner
Baked mahi topped with romesco sauce over cous- cous and broccolini

Dessert
Nutmeg custard tart with fresh strawberries, basil candy, and lime sugar

SHIP’S BAR

Gin: Bomay or Tanqueray
Vodka: Tito’s
Whiskey: Jack Daniels or Bullet
Rum: Bacardi, Myers or Goslings
Tequila: Don Julio, Cassimigos or Jose Cuervos
Liqueur: Aperol, Kalhua, Baileys, Rum Chata, Peach Schnapps, Triple Sec, Vermouth, Campari, Amaretto

Red/White Wine : Pinot Noir, Cabernet, Red Blend, Dry Roses, Pinot Grigio, Chardonnay, Sauv Blanc, Prosecco

Champagne: La Marca Prosecco

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

Request Info

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.