Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Giorgio Aranzabal Delgado | Italian | Italian, English |
| Chef/First Mate | Georgia Ghent |
Captain Giorgio Aranzabal Delgado and Chef Georgia Ghent share a passion for adventure, travel, and creating memorable experiences on the water. Giorgio’s calm leadership, international yachting experience, and love of exploring pair seamlessly with Georgia’s globally inspired cuisine, creative spirit, and lifelong passion for bringing people together through exceptional food.
Together, they create a relaxed, welcoming atmosphere where personalized service, thoughtfully crafted meals, and unforgettable destinations come together to deliver an exceptional charter experience.
Click each crew profile to learn more about their background, experience, and personal story.
Captain
Giorgio Aranzabal Delgado
Chef/First Mate
Georgia Ghent
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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $32,000/week | $32,500/week | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week |
| Summer 2027 | Inclusive | $32,000/week | $32,500/week | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week |
| Winter 2027 to 2028 | Inclusive | $32,000/week | $32,500/week | $33,000/week | $33,500/week | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week |
Additional Rate Information
Location Details
Summer Area: St Thomas USVI
Winter Area: St Thomas USVI
Operating Areas: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Captain Giorgio Aranzabal Delgado and Chef Georgia Ghent share a passion for adventure, travel, and creating memorable experiences on the water. Giorgio’s calm leadership, international yachting experience, and love of exploring pair seamlessly with Georgia’s globally inspired cuisine, creative spirit, and lifelong passion for bringing people together through exceptional food.
Together, they create a relaxed, welcoming atmosphere where personalized service, thoughtfully crafted meals, and unforgettable destinations come together to deliver an exceptional charter experience.
Click each crew profile to learn more about their background, experience, and personal story.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Giorgio Aranzabal Delgado | Italian | Italian, English |
| Chef/First Mate | Georgia Ghent |
Captain
Giorgio Aranzabal Delgado
Chef/First Mate
Georgia Ghent
General
Accommodation
Amenities
Charter Preferences
Green Initiatives
Leisure
Scuba Diving
Dinghy With 50HP
1 SiFly Rider+ E-Foil
2 P1 Sea Scooters
2 SUPs w/ Kayak Seat/Paddle Conversion Kits
1 Beach Bubba 2-Person Towable Tube
1 7' x 7' Floating Mat
Foam Noodles
Snorkel Gear
Fishing Gear
VALINOR is a 2026 52’ Bali 5.2 sailing catamaran designed for big groups and even bigger island days, combining generous volume with Bali’s signature open-plan living. The iconic up-and-over “Bali door” opens the salon directly to the cockpit, while a forward door connects the interior to the solid foredeck lounge, creating a seamless flow from bow to stern. Above, the oversized flybridge offers generous seating and panoramic 360° views for everything from morning coffee to sunset cocktails.
Accommodating up to 10 guests, VALINOR offers 4 queen cabins and a 5th cabin with bunks (queen on bottom, twin on top), creating a comfortable layout for families and groups of friends. With approximately 1,241 sq. ft. of usable deck area, she feels more like a floating beach club than a traditional charter yacht—bright, spacious, and built for effortless island living.
Photos shown are stock images for reference. Yacht décor and finishes will vary. Photos will be updated when she is charter ready.
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
Turkish Eggs
Poached eggs served with whipped yogurt, warm spiced tomato, and chili oil.
Savoury Herb Waffle
Served with a soft-boiled egg, crème fraîche, herb cream, and finished with brown butter.
Tiramisu French Toast
Brioche topped with white chocolate mascarpone mousse, cocoa dusting, and a warm coffee anglaise.
Huevos Rancheros
Fried eggs served with smoky tomato salsa, black beans, avocado, and warm tortillas.
Banana Bread French Toast
Served with coconut yogurt, seasonal berry compote, and a drizzle of honey.
Sourdough with Hummus & Poached Eggs
Creamy hummus topped with perfectly poached eggs, dukkah, and extra virgin olive oil.
Sourdough Bagel Platter
A selection of freshly baked bagels served with smoked salmon, cream cheese, avocado, seasonal accompaniments, and condiments.
MIDDAY
Peruvian Spiced Chicken
Served with turmeric rice, aji verde, and fresh herbs.
Sesame Tuna Poke Bowl
Fresh tuna with seasoned rice, vibrant vegetables, and crispy nori.
Spanish Tapas Selection
A colorful selection of classic Spanish small plates and seasonal dishes.
Roasted Salmon with Couscous Tabbouleh
Fresh herbs, seasonal vegetables, and a creamy tahini dressing.
Seared Thai Sirloin
Served with glass noodle salad, fresh herbs, lime, and an aromatic Thai dressing.
Whipped Goat’s Cheese & Harissa Roasted Peppers
Served on fresh sourdough with herbs and extra virgin olive oil.
Thai Coconut & Peanut Chicken Flatbreads
Fragrant coconut chicken topped with toasted peanuts and fresh herbs, served with a crisp kale salad.
HORS D’OEUVRES
Grilled Peach, Burrata & Thai Basil Crostini
Charred Aubergine with Peanut Salsa
Finished with fresh herbs and a touch of lime.
Tuna Tartare on Toasted Brioche
Delicately seasoned with fresh citrus and herbs.
Crispy Sesame Prawn Toast
Served with a sweet chili dipping sauce.
Bloody Mary Prawns
Chilled prawns with a spicy, zesty Bloody Mary dressing.
Crispy Nduja Arancini
Golden risotto balls with a rich, spicy nduja center.
Sea Bass Crudo
Orange, fennel, citrus, and extra virgin olive oil.
MAIN
Herb-Crusted Lamb
Served with butternut squash fondant, courgette, and vibrant salsa verde.
Slow-Braised Beef
Parmesan potato purée, honey-glazed heritage carrots, and rich jus.
Miso-Glazed Black Cod
Served with soba noodles, wild mushrooms, and fragrant mushroom broth.
Pan-Seared Fillet Mignon
Served with potato pavé, whisky pepper sauce, and seasonal greens.
Saffron-Glazed Sea Bass
Served with lemon orzo, mussels, beurre blanc, and braised leeks.
Seared Scallops
Brown butter, sweet pea purée, and crispy pancetta.
Spring Green Risotto
Asparagus, spinach, Parmesan, and fresh herbs.
DESSERT
Seasonal Fruit Posset
Served with fresh seasonal fruit and a delicate crisp.
Pistachio Tiramisu
Layers of pistachio mascarpone, coffee-soaked sponge, and roasted pistachios.
Red Wine-Poached Pears
Served with crisp meringue and a lightly spiced syrup.
Dubai Chocolate Tart
Rich chocolate ganache with pistachio and crisp kataifi.
White Chocolate & Passionfruit Cheesecake
Creamy white chocolate filling with bright passionfruit.
Gin & Tonic Lemon Sorbet
A refreshing palate cleanser with citrus and botanical notes.
Almond Roulade
Filled with chocolate cream, fresh raspberries, and toasted almonds.
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.