Ed Hamilton & Co.

VIVO

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2006

Rates Per Week

Crew Profiles

Specifications

Accommodations

Vivo sleeps 8 guests in 4 interior cabins, 2 queens and 2 doubles. Each has private head. Climate control in every cabin.
One of the queen cabins splits into a twin with 2 single beds.

**Crew occupy the starboard forward cabin.

Sample Menu

 

Breakfast

Coffee, Tea, yogurts, toast & jam, cereals, boiled eggs and a cheese platter are offered daily, accompanied by a tropical fruit platter

Granola Banana Cups or Oat Banana Muffins

Eggs Florentine or Eggs from the Forest | Bacon & English muffins

Banana bread

Portholes & sausages | English muffins

Baked omelette | warm salsa & sausages/bacon

Lunch

Caribbean chicken salad | with fresh bread

Zucchini & Beef Wraps

Seared Tuna Niçoise | served with Beer bread

Jerk Mahi Mahi | Pineapple salsa salad

Coconut Meatballs | Curried Rice, banana salsa, tomato & onion sambal and tomato & Mango Salad

Savoury Chicken Roti | Tropical Coleslaw

Barbeque pulled pork sliders | with German potato salad and pickled vegetables

Appetizers

Callaloo Soup or Coconut Curry Butternut Squash Soup

 
Mahi Mahi Ceviche | with Tortilla Chips
 
Brie & caramalised onion tarts
 
Bruschetta
 
Tzatziki | with crudités, crackers or toasted bread slices
 
Spinach & cheese dip
 
Hummus & Pita triangles
 
Pulled pork gratin
 
Dinner
 
Grilled Half Lobster | with garlic butter (Steak & pepper sauce when Lobster is out of season), roasted garlic potatoes, parmesan green beans & a leaf Salad

Pork tenderloin with roast balsamic grapes or creamy Dijon mustard sauce | Breadfruit & sweet potato pie, roasted vegetables & a Calypso salad

Rasta Pasta  | with lobster & spicy Island slaw

Creole chicken bake | with stuffed Christophene’s fried plantaine, tomato & mango salad

Orange & coconut Mahi Mahi  | Coconut basmati rice, roasted veg – zucchini/ocra, carrots, Christophenes and ginger,  with a paya & cucumber salad

Dessert
 
Key lime pie
 
BBQ bananas

Apple & mango cobbler

Passion Fruit Dessert 
 
Rum Fudge Pie
 
Banoffee pie
 

Additional Rate Information

● NOTES: ***Vivo can accommodate 6pax charters inc 2 children as 8 pax ONLY

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

● RATES IN THE GRENADINES:

7 nights
$11,500 – 6 pax
$13,500 – 8 pax

10 nights
$14,300 – 6 pax
$16,300 – 8 pax

● 2021/2022 HOLIDAY RATES

CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $19,000 Must begin no sooner than Dec 27th

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards

Location Details: **Available for Southern Caribbean charters from October to the end of November 2021

**Available for charters located in the Virgin Islands and Saint Martin from November 1st, 2021

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2021 All Inclusive $14,500 $15,000 $15,000 $16,000 $16,000 $16,500 $16,500
Winter 2021 to 2022 All Inclusive $14,500 $15,000 $15,000 $16,000 $16,000 $16,500 $16,500
Summer 2022 All Inclusive $14,500 $15,000 $15,000 $16,000 $16,000 $16,500 $16,500
Winter 2022 to 2023 All Inclusive $14,500 $15,000 $15,000 $16,000 $16,000 $16,500 $16,500

Additional Rate Information

● NOTES: ***Vivo can accommodate 6pax charters inc 2 children as 8 pax ONLY

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

● RATES IN THE GRENADINES:

7 nights
$11,500 – 6 pax
$13,500 – 8 pax

10 nights
$14,300 – 6 pax
$16,300 – 8 pax

● 2021/2022 HOLIDAY RATES

CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $19,000 Must begin no sooner than Dec 27th

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards

Location Details: **Available for Southern Caribbean charters from October to the end of November 2021

**Available for charters located in the Virgin Islands and Saint Martin from November 1st, 2021

MEET THE CREW FOR SEASON 2021/22:

Captain Pieter and chef Theresa

Captain Pieter Gerber: Pieter acquired BSc degree and a teaching diploma at the University of Port Elizabeth in the Eastern Cape of South Africa. After 12 years in Education as a Science and Mathematics teacher in Namibia and South Africa he started a business in the meat industry. He has always been around boats and watersports for most of his life but started sailing and racing keelboats at Royal Cape Yacht Club in the late nineties.

He has since owned 5 monohulls and two catamarans and has sailed long passages on both types. Theresa and Pieter sailed on various boats accumulating thousands of miles along the notorious eastern coast of South Africa and of course windy Cape Town. In 2017 they decided to sell everything and go sailing. They left Cape Town on their 44ft monohull, and crossed the Atlantic from Cape Town to Grenada double handed.

They spent two seasons sailing the Caribbean visiting Trinidad, Grenada, Grenadines, St Lucia, Martinique, Antigua, BVI to name a few.
Pieter has a Yachtmaster Offshore and is also an PADI advanced open water scuba diver.

Chef/First Mate Theresa Jacobs: Born in the Northern Cape (South Africa), Theresa fell in love with sail boats and the sea from an early age. She fabricated her own little sail boat and make-believe sail in the fishing pond. After studying IT, she worked in Corporate as an Executive Personal Assistant and later Middle Management for 21 years. Not forgetting her lifelong dream to travel around the world, she took a sabbatical and leaped at the chance to work on the Last World Tour for the QEII Cruise Ship.

Having learned to sail on Dinghy’s and Hoby cats in the Rustfontein dam (Free State, SA), it seemed the perfect way to travel.
Upon returning and getting back into corporate life, she quickly realized saltwater is now running through her veins and she had to return to the sea. Shortly after she met Pieter and started racing with him at Royal Cape Yacht club. They found that their common interest aligned: Travel and boats.

Captain Pieter and chef Theresa look forward to welcoming you onboard Vivo!

Title Name Nation Born Languages
Captain Pieter 0 English
Crew Theresa

Captain

Kara Temple

Chef/First Mate

Annica Blok

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator YES
Water Maker yes
Ice Maker No
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 60
Pax 8
Cabins 4
Refit 2016
Year Built 2006
Guest Smoke Aft sugar scoops
Guest Pet No
Children Allowed Yes
Min Child Age none

Leisure

Dinghy 13'
Dinghy Hp 25
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel 8
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats No
Games Beach No
Fishing Gear Yes
Other Toys 2 SUPs
snorkel equipment
Fishing rods
1 hammock
13' Caribe with Yamaha 25 HP
Great boarding area on the bow for less mobile guests/safety

Vivo sleeps 8 guests in 4 interior cabins, 2 queens and 2 doubles. Each has private head. Climate control in every cabin.
One of the queen cabins splits into a twin with 2 single beds.

**Crew occupy the starboard forward cabin.

 

Breakfast

Coffee, Tea, yogurts, toast & jam, cereals, boiled eggs and a cheese platter are offered daily, accompanied by a tropical fruit platter

Granola Banana Cups or Oat Banana Muffins

Eggs Florentine or Eggs from the Forest | Bacon & English muffins

Banana bread

Portholes & sausages | English muffins

Baked omelette | warm salsa & sausages/bacon

Lunch

Caribbean chicken salad | with fresh bread

Zucchini & Beef Wraps

Seared Tuna Niçoise | served with Beer bread

Jerk Mahi Mahi | Pineapple salsa salad

Coconut Meatballs | Curried Rice, banana salsa, tomato & onion sambal and tomato & Mango Salad

Savoury Chicken Roti | Tropical Coleslaw

Barbeque pulled pork sliders | with German potato salad and pickled vegetables

Appetizers

Callaloo Soup or Coconut Curry Butternut Squash Soup

 
Mahi Mahi Ceviche | with Tortilla Chips
 
Brie & caramalised onion tarts
 
Bruschetta
 
Tzatziki | with crudités, crackers or toasted bread slices
 
Spinach & cheese dip
 
Hummus & Pita triangles
 
Pulled pork gratin
 
Dinner
 
Grilled Half Lobster | with garlic butter (Steak & pepper sauce when Lobster is out of season), roasted garlic potatoes, parmesan green beans & a leaf Salad

Pork tenderloin with roast balsamic grapes or creamy Dijon mustard sauce | Breadfruit & sweet potato pie, roasted vegetables & a Calypso salad

Rasta Pasta  | with lobster & spicy Island slaw

Creole chicken bake | with stuffed Christophene’s fried plantaine, tomato & mango salad

Orange & coconut Mahi Mahi  | Coconut basmati rice, roasted veg – zucchini/ocra, carrots, Christophenes and ginger,  with a paya & cucumber salad

Dessert
 
Key lime pie
 
BBQ bananas

Apple & mango cobbler

Passion Fruit Dessert 
 
Rum Fudge Pie
 
Banoffee pie
 

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.