Ed Hamilton & Co.

WANDERLUST

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

Sample Menu

Chef Katie’s Sample Menu 

Breakfast

Seasonal fresh fruit salad, homemade granola and freshly squeezed juice

Warm crusty Cobb loaf, breakfast muffins

Selection of jams and homemade seville marmalade

To Order
Eggs any way
Smoked salmon, cream cheese and capers on toasted bagel

Sweet or savoury crepes
Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket

Eggs/Portobello Benedict or Florentine on toasted muffin

Traditional English breakfast, eggs any way, Bacon, sausage, hashbrown, sautéed mushrooms, roasted vine tomatoes and avocado

Lunch

May be served as indervidual plates or buffet style

Smoked salmon and leek quiche, summer greens

Chimichurri Sirloin, heirloom tomato salad

Sous vide chicken ceaser salad

Roasted black bean burgers, mango and tomato salsa, cajun wedges

Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg

Salmon fishcakes, roasted butternut and pomegranate salad

Garganelli pasta with chorizo and peas 

Canapes

Smoked salmon blinis, chive and cream cheese

Mushroom, spinach and goats cheese Vol-Au-Vents

Roasted and stuffed prosciutto wrapped fig

Stiltonand chutney rarebit on rye

Devils on horseback, peppered blackberry sauce

Bruschetta with ricotta, quail eggs and chive

Charcuterie
A selection of local meats, cheeses and olives, chutneys and artisan breads

 

Starters

Red onion and goats cheese tart, dressed greens

Brocolli and stilton soup

Smoked salmon carpaccio with orange, beetroot and lemon

Honeyed fig, burrata and prosciutto salad with hazelnuts

Sous vide fennel, orange and quinoa salad

Fresh prawn cocktail, homemade sauce

Malaysian chicken satay

 

Mains

Beef wellington, sautéed kale, potato fondant and rosemary jus

Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce

Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges

Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce

Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes

Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli

fresh grilled prawns, mushroom and truffle risotto

 

Dessert

Chocolate, rum truffle torte, fresh cream and berries

Tropical Eton mess, lemon curd cream and passionfruit sauce

Spiced apple crumble, custard and vanilla bean ice cream

Tiramisu, blackberry compote

Raspberry and whiskey cream pots, homemade shortbread and fresh cream

Irish cream chocolate mousse, chocolate art and baby bushwhacker

Lemon Tart, berry coulis, mirangue pieces

Additional Rate Information

BVI Cruising Permits, Fees, and Taxes are included in the rate.

*6 Night Minimum*
Boat Requires 48hr Turns

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

HOLIDAYS:
2022
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

Please inquire for 2023 Holiday Rates

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Additional Rate Information

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

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

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Summer 2023 Inclusive $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000
Winter 2023 to 2024 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000

Additional Rate Information

BVI Cruising Permits, Fees, and Taxes are included in the rate.

*6 Night Minimum*
Boat Requires 48hr Turns

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.

HOLIDAYS:
2022
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

Please inquire for 2023 Holiday Rates

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Location Details

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

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

Captain Francois

Hailing from Limpopo in South Africa, Francois comes from a small farming town in the Afrikaans area of the country. He grew up close to the nature and the breathtaking wildlife of the area, and has carried his love of the outdoors throughout his life.
Francois began his maritime career working as a commercial diver, flown out to the BVI to assist in the mass clean up and yacht salvage in the wake of Hurricanes Irma and Maria. As a qualified class 2 Commercial Bell Diver he is more than comfortable below sea level, and has recently transferred his skills to qualify as a Dive Master, ensuring all guests are in more than safe and experienced hands.
One of his proudest achievements is his involvement with a non-profit charity in the BVI creating artificial reefs and interactive dive sites including the sunken wreck of the ‘Willy T’ and ’Sharkplano’, he has unwaivered local knowledge of the sites and will ensure to show you the very best spots.
Being an incredibly calm and collected character, Francois will always be at your service with a smile and will make sure his guests feel well attended to and safe, whilst giving them their own tailored trip of a lifetime.

Qualifications and Skills

STCW-HLSCC Tortola
PADI IDC- In process, Rainbow Reef Dive School, Key Largo (Completion September 26th)
PADI DIVEMASTER-Aquanauts Grenada

Certification of Commercial Class II Diver, Jacks Dive Chest
Commercial Diving School (Member: NO M-JDC)
-Decompression Chamber Operator -Underwater Welding Proficiency
-H2S-Hydrogen Sulfide Induction Course -SSDE Nitrox Diver Class III
-Compressor Operator -Pre Sea Induction Course

DMT-IMCA Diver Medic (PDC-DMT-950) Professional Diving Centre, Durban Harbour
Diving First Aid & First Aid at Work (Level 3)
Commercial Diver Advanced 02 Administration Certificate

Diving Medical Certificate Class II (Air) with Decompression Chamber, Dr MJ Pravetz PhD

Chef/ First Mate Katie

Katie’s love for yachting started in her early teens where she spent family holidays sailing the Ionian in Greece
Her sailing career began where she worked as a hostess in Lefkada, then moving across to seek new challenges in the windy Saronic Gulf and Cyclades. From there she moved to the British Virgin Islands, during her downtime between seasons she studied at Culinary school in Devon and on the Isle of Wight, developing and refining her love for cookery.
Katie began cheffing professionally in 2016 in the Caribbean where she found a love for the culture and flavours of the area.
She has been working in the Caribbean ever since, spending her downtime diving, kiteboarding and exploring all of natures little secrets that the BVI has to offer.
She is also a qualified Day Skipper and Rescue Diver so you’ll be sure to be in safe and competent hands across all elements of the yacht.
Whatever your requests or requirements Katie is more than happy to tailor her menu for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow!

Qualifications and Skills

Certificate in Intermediate Cookery, Ashburton Culinary School
-Mastery of Core Skills
-Premium Fish, Poultry, Butchery and preperation
-Pasta and Pastries
-Sauces, Vinaigrettes, Marinades, and Garnishes

USKA Superyacht Cookery Foundation
-Sundowners and Canapes
-Sushi
-Menu Planning and Food Provisioning
-Packing Hazards, Regulations, and Stowage

USKA Superyacht Interior Foundation
-RYA Powerboat Level 2
-MCA STCW Basic Training
-VHF Short Range Radio
-CIEH Food SafetyLevel 2
-All Service styles including Silver
-Floristry and Table presentation
-Wine, Port, Cigar Study
-Cocktails-presentation and mixology

PADI Rescue Diver

Emergency First Response-CPR and First Aid

Crew fully vaccinated

Title Name Nation Born Languages
Captain Francois Botha South African 1999 English
Crew Katie Harrison British
Wanderlust Crewed Lagoon 50 Captain Francois Botha

Captain

Francois Botha
Wanderlust Crewed Lagoon 50 Chef Katie Harrison

Chef/Mate

Katie Harrison

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 13.5kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 8 knots
Guest Smoke Tramsom Please
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 12ft
Dinghy Hp 30hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board 1
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info 3 dives included per certified diver

Diving group number depends on certified divers experience.
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Other Specs

size Feet 50.00 Ft
Beam 27
Draft 5
Queen 3
Double Cabins 1
Pref Pickup Nanny Cay, BVI
Turn Around 48hr Required
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Streaming
Board Games Yes
Num Books Yes
Cam Corder Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Special Diets Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch Many
Engines 2 x Yanmar 4JH80
Inverter Yes
Water Capacity 250 gallons
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder Yes
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 6
Num Regs 6
Num Divers 6
Num Dives 6
Other Entertain Complementary USVI and BVI map to track your charter

Stream2Sea Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Showers 4
Tp In Heads Yes
Ac Night Yes
Sail Instruct Yes

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take port aft cabin

Chef Katie’s Sample Menu 

Breakfast

Seasonal fresh fruit salad, homemade granola and freshly squeezed juice

Warm crusty Cobb loaf, breakfast muffins

Selection of jams and homemade seville marmalade

To Order
Eggs any way
Smoked salmon, cream cheese and capers on toasted bagel

Sweet or savoury crepes
Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket

Eggs/Portobello Benedict or Florentine on toasted muffin

Traditional English breakfast, eggs any way, Bacon, sausage, hashbrown, sautéed mushrooms, roasted vine tomatoes and avocado

Lunch

May be served as indervidual plates or buffet style

Smoked salmon and leek quiche, summer greens

Chimichurri Sirloin, heirloom tomato salad

Sous vide chicken ceaser salad

Roasted black bean burgers, mango and tomato salsa, cajun wedges

Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg

Salmon fishcakes, roasted butternut and pomegranate salad

Garganelli pasta with chorizo and peas 

Canapes

Smoked salmon blinis, chive and cream cheese

Mushroom, spinach and goats cheese Vol-Au-Vents

Roasted and stuffed prosciutto wrapped fig

Stiltonand chutney rarebit on rye

Devils on horseback, peppered blackberry sauce

Bruschetta with ricotta, quail eggs and chive

Charcuterie
A selection of local meats, cheeses and olives, chutneys and artisan breads

 

Starters

Red onion and goats cheese tart, dressed greens

Brocolli and stilton soup

Smoked salmon carpaccio with orange, beetroot and lemon

Honeyed fig, burrata and prosciutto salad with hazelnuts

Sous vide fennel, orange and quinoa salad

Fresh prawn cocktail, homemade sauce

Malaysian chicken satay

 

Mains

Beef wellington, sautéed kale, potato fondant and rosemary jus

Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce

Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges

Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce

Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes

Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli

fresh grilled prawns, mushroom and truffle risotto

 

Dessert

Chocolate, rum truffle torte, fresh cream and berries

Tropical Eton mess, lemon curd cream and passionfruit sauce

Spiced apple crumble, custard and vanilla bean ice cream

Tiramisu, blackberry compote

Raspberry and whiskey cream pots, homemade shortbread and fresh cream

Irish cream chocolate mousse, chocolate art and baby bushwhacker

Lemon Tart, berry coulis, mirangue pieces

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.