- Guests 6
- Cabins 3
- Model Cat
- Year Built 2017
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests|
|Winter 2021 to 2022||Inclusive||$16,800||$17,200||$17,600||$18,000||$18,500|
|Winter 2022 to 2023||Inclusive||$17,700||$18,100||$18,500||$18,900||$19,500|
Additional Rate Information
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 5, inquire for less
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
SLEEP ABOARD: $300 per cabin. 2 cabin minimum. Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Sleep aboard may be on a mooring. EXCLUDES: Christmas and New Year’s weeks.
HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
THROUGH SUMMER 2022: 2@$16,500 3@$16,750 4@$17,000 5@$17,250 6@$17,600
WINTER 2022/2023: 2@$17,400 3@$17,650 4@$17,900 5@$18,150 6@$18,600
LOCAL FARE OPTION – CARIBBEAN: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
THROUGH SUMMER 2022: 2@$16,650 3@$16,975 4@$17,300 5@$17,625 6@$18,050
WINTER 2022/2023: 2@$17,550 3@$17,875 4@$18,200 5@$18,525 6@$19,050
CHRISTMAS: $22,600 1-6 pax, 6 night minimum, must end by Dec 28th
NEW YEARS: $24,700 1-6 pax, 7 night minimum, may not start prior to Dec 28th
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Growing up on Long Island, New York, Austen was a shoe in-for the sailing life.
At the age of eight, he would sail across Northport Bay to visit the town’s general
store as he was too young to drive. At the age of ten, he became involved with
competitive sailboat racing and soon became an Optimist class national
champion. Since then, he has gone on to many other classes of sailboats and filled
skipper, crew and coaching roles. After graduating from Hobart William Smith
College, where he captained the sailing team, he decided to work and live in the
Virgin Islands for a year. There he learned the ins and outs of island life — as well
as the best sailing, mooring and dining options. After a year learning the charter
trade, he moved back to New York to work in his family’s tool manufacturing
business. While running the company’s operations, he spent any extra time he
had, including vacation days, professionally racing Etchells sailboats in all parts
of the world. But his days in the Virgin Islands would stay with him, and the
pristine beaches and eclectic life on the islands would always find a way back into
his daydreams. Little did he expect, in 2018 the family would decide to move its
business to Florida where he would meet Philomena, a happy go lucky water
woman who also had dreams of island life.
Philomena grew up in West Palm Beach, Florida, where she spent her weekends
cooking, snorkeling and learning to free dive with her father. At age seven, she
was diving in the Bahamas for sunken airplane wrecks as deep as 60 feet.
Eventually, she learned to surf overhead waves and became obsessed with being
an all-around water woman. While in high school she became interested in
photography and spent a good portion of four years in the dark room. She
followed this with a semester working in a California color dark room, an
education at Daytona State and internships with four very different
photographers. During this time, she also became interested in where her food
came from and arranged to spend her summers doing a work internship on a
small organic farm in Colorado. As she became a passionate foodie, she
experimented with all kinds of diets — from grass fed elk to raw vegan cuisine,
she grew it, cooked it, photographed it, served it and lived it. In 2018 she moved
to New Smyrna Beach to continue surfing and diving while also climbing the
ladder from food prep cook to bartender. She also became a full time wedding
and event photographer. Austen had tried asking her out one night while she was
bartending, but was turned down — little did she know, almost a year later they
would become a couple. Not only would Austen help convince her to go back to
school for a culinary arts degree, but they would also agree to a life on the water
showing guests the beauties of the ocean and food.
Today, Austen and Philomena run the Charter Vicarious business together.
Whether you want complete silence or an outgoing adventurous island
experience, these two are your crew!
***CREW IS FULLY VACCINATED FOR COVID-19****
- 32" TV in salon with various TV shows and Movies stored on hard drive
Three queen guest cabins with private ensuite electric toilet, dry shower stall and sink. Each cabin is fully air-conditioned for clients comfort. Sorry, crew will not give up 4th guest cabin for client use. Forepeak is available for guests, but please note that it can only be accessed by deck hatch and shares a head with one of the interior cabins. No AC in forepeak.
Forward cockpit accessible thru glass doors in Salon offering flow through ventilation and a beautiful breeze.
Aft cockpit for dining and lounging
Trampoline area for lounging.
Juice may be requested. Breville Espresso machine to make proper espresso and frothed milk. We can also provide french pressed coffee decaf or regular.
=Cassava flour crepes
=Eggs Benedict with cured ham
=Smoothie Bowls topped with granola
=Croissant egg sandwich
=Superseed toast topped with cream cheese, onion, avocado, and pickle (Smoked fish when available)
=Turkish Poached Eggs. Garlic Yogurt topped with a poached egg and drizzled with red pepper flake infused olive oil and a side of naan.
=Skillet Chorizo veggie hash and sunny side eggs
=Ahi Tuna Poke Bowl
=Grouper Tacos with Cilantro Lime Carrot Slaw and Mango Sour Cream
=Pork and Chickpea Mocojumbie veggie Bowl
=Blackened chicken caesar wraps
=Chicken fajitas with Grilled Red Pepper and pineapple drizzle
=Date Burgers Topped with Roasted Garlic, goat cheese, and Blueberry Jam
=Chicken Cilantro and Rice Peruvian Soup
=Home made hummus dip with veggies
=Raw veggie platter
=Roasted garlic bulb and crackers
=Homemade guac and Plantain Chips
=Grilled Veggies with Spicy Mayo
All dinners can be served with bread on request.
=Pork and beef lettuce wraps
=Steak chimichurri with side of glazed carrots
=Peppered pork loin, broccoli, and soft cashews topped with a poblano beurre blanc
=Whole thirty meatballs stuffed with pesto served with a cento canned tomato simple red sauce over pasta (please feel free to bring your favorite imported pasta)
=Rosemary beef tenderloin served with a buttery, fennel, sweet potato, and leek hash
=Greek chicken thighs served with cucumber and feta salad
=Pork tenderloin served over parsnip carrot puree, miso ginger Potatoes
=Ghirardelli chocolate chip cookies
=Soursop (or local fruit of the week) lime tarts
=Vegan Salted peanut butter church tort topped with ice cream and chocolate
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.