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 7 Day Sample Menu 

Breakfast 

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 

Lunch

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 

Appetizers 

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 

Dinner 

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 

Dessert

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 

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.

HOLIDAYS:
2023
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***

SLEEP ABOARD:
$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***

Additional Rate Information

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)

Charter Rates Per Week

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

HOLIDAYS:
2023
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***

SLEEP ABOARD:
$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***

Location Details

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)

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 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

Captain

Francois Botha

Chef/Mate

Katie Harrison

Accomodation

Electric Heads 4

Amenities

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 ft
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 West End, Tortola
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 Yes
Swim Platform Yes
Boarding Ladder Yes
Under Water Cam No
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
Other Toys BVI fishing license
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 

Breakfast 

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 

Lunch

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 

Appetizers 

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 

Dinner 

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 

Dessert

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 

Request Info

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.