- Guests 8
- Cabins 4
- Model Cat
- Year Built 2022
Rates Per Week
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|
|Winter 2023 to 2024||Inclusive||$25,000||$25,500||$26,000||$26,500||$27,000||$27,500||$28,000|
Additional Rate Information
*6 Night Minimum*
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.
Christmas Flat Rate $30,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $35,000 inquire about pick up. 7 night minimum.
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
$2,000 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.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
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
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
-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
|Captain||Francois Botha||South African||1999||English|
Diving group number depends on certified divers experience.
Additional dives $50 per dive per person.
Stream2Sea Products Including-
Reef Safe 30SPF Sunscreen
4 sub blue underwater scooters
Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
Chef Katie’s 7 Day Sample Menu
Enjoy a delicious breakfast served in the aft Cockpit, all chef Katie’s breakfasts include a fresh fruit platter and daily fresh baked goods
Eggs Benedict – Toasted English muffin, Canadian bacon
Breakfast Tacos – wheat tortilla, chorizo potatoes and cheddar scrambled egg
Cilibir (Turkish eggs) – poached eggs, Aleppo butter, yoghurt spread served with homemade pitta
Coconut French Toast – Coconut encrusted brioche, caramalized banana and nuts, berry coulis and crème Anglaise
Bagel Platter – Toasted bagels, cream cheese, smoked salmon, scrambled egg and bacon
Croque Madam – Bechamel, cheddar and ham with toasted sourdough, served with a sunny side up egg
Huevos Rancheros – Pico de gallo, refried beans, salsa, feta on a fresh wheat tortilla
After a morning of sunning, sailing and snorkeling, sit back, relax and enjoy a fresh and delicious lunch onboard
Grilled Chicken Caesar Salad – sourdough croutons, local greens and homemade dressing
Blackened local snapper with Cobb Salad – Grilled snapper with homemade blackening spice served alongside classic Cobb salad with local avocado, bacon and blue cheese
Pasta a la Norma, Italian salad and focaccia – Parpadelle with eggplant, tomato sauce and fresh basil, served with an Italian salad with herb dressing and freshly baked focaccia
Boerewors Rolls – Authentic South African fare of locally made beef sausage, and homemade rolls, served with chakalaka Salad and chutneys
Teriyaki Salmon, garlic pak choi and asian noodle salad – homemade teriyaki, fresh noodle salad with sweet dressing
Caribbean Roti with Cantaloupe Salad – traditional West Indian roti with vegetables and boneless chicken thighs, served with mango chutney, local hot sauce and cantaloupe salad with cucumber, fresh herbs, cardamon dressing and sumac
Shrimp Tacos – spicy shrimp tacos with mango, avocado crema, Mexican rice, homemade guacomole and salsa
Watch the sun set with a cocktail in hand, and enjoy one of Katie’s delicious appetizers
Charcuter-yay! A selection of finest meats and, fresh olives, pickles and crackers
Smoked salmon on homemade blinis, served with horseradish cream
Fresh hummus with crudités – creamy garlic hummus, warm homemade pitta and chopped vegetables
Cheeeeese party – a sampler of gourmet cheeses, sweet preserves and fresh fruit
Honeyed whipped feta and roasted olives – served with fresh baguette
Bahamian conch ceviche – scallop and prawns, served with tortilla chips
Bruschetta – heirloom tomato and local herbs, with balsamic reduction
Enjoy a candlelit dinner al fresco with good friends and old wine, or good wine and old friends!
Seared sesame Saku tuna with miso – coconut cauliflower purée, fresh mango salsa, coconut rice and wonton crisp
Star anise barbecue Beef Short Rib – pomme purée, charred spring onion and sweet shredded sprouts with shallot
Proscuitto wrapped Wahoo – served on a bed of fennel and saffron risotto with a lemon caper sauce
Pistachio crusted Mahi Mahi – Local Mahi, sautéed peppers, jeweled pearled couscous with passion fruit beurre blanc
Scallop and Shrimp Linguinie – chilli, local herb, lemon and white wine light cream sauce
Jerk Pork Tenderloin – authentic Jamaican jerk, served with grilled pineapple, rice and peas, roast vegetables and guava glaze
Surf and Turf – Sous vide fillet steak with peri peri grilled Shrimp, creamy polenta with Parmesan and rosemary, black garlic compound butter, asparagus bouquets and dressed baby arugula
Finish with a bang! We only count memories on Wanderlust, never calories
Mini pavlova – baked meringue nests with fresh vanilla cream, berry coulis and fresh fruit
Passion fruit and raspberry posset – served with pistachio biscuit
Flourless chocolate cake – chocolate ganache, crème anglais and strawberry
Key Lime Pie – served with torched Italian meringue
Sticky Toffee Pudding – butterscotch sauce and vanilla bean ice cream
Vanilla crème brûlée – homemade granola and berries
Cheesecake – served with berry coulis and fruit sorbet
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.