Ed Hamilton & Co.

WINDWARD 5.4

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Sample Menu

Tracy Shepherd
Chef and First Mate Aboard S/V Oceana
(V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)

BREAKFAST
_______________________________________________________________________________________
Eggs Benedict, poached eggs, smoked ham and hollandaise sauce on a bagel (GFO)
Smashed avocado, sprinkled with feta, arugula and pinenuts on sourdough toast (GFO, V)
Moroccan Shakshuka, baked eggs with tomato, sautéed spinach and crumbled feta served to share (GFO, V)
Sautéed mushrooms, with spinach and shaved parmesan on sourdough toast (GFO, V)
Waffles with caramelized banana, fresh strawberries, maple syrup and whipped cream (V)
Eggs on sourdough toast (poached, fried, scrambled) with halloumi and bacon (GFO, VO)

LUNCH
_______________________________________________________________________________________
Mahi Mahi with lemon garlic sauce, coconut rice and a mango cilantro salsa (GF)
Fresh Garlic butter lobster tail with a rose Fettuccine (GFO)
Pork Sliders with apple slaw and barbecue sauce in a brioche bun
Pineapple fried rice with coconut shrimp (VO, GFO)
Grilled fish tacos with red cabbage, pico de gallo, cilantro and guacamole
Homemade creamy pesto pasta with slithered almonds (V, G.F)
Pearled Israeli couscous salad with king prawns (VO)
Fresh Mediterranean salad with fried wontons and chicken skewers (GFO, VO)

APPETIZERS
_____________________________________________________________________________
Baked filo pastry with brie, fig and walnuts (V)
Creamy garlic prawns (GF)
Stuffed mushrooms in a cheese sauce (V)
Bruschetta with pesto, tomato, red onion, shaved parmesan and a drizzle of balsamic glaze (V)
Arancini balls (V)
Butternut soup with cracked pepper served with a side of sourdough bread (GFO, VO)
Seared Scallops with a garlic and basil butter (GF)
Caprese salad with a drizzle of olive oil, basil and balsamic glaze (GF, V)

DINNER
_____________________________________________________________________________
Fillet Mignon with mushroom or peppercorn sauce, creamy mash and portobello mushrooms (GFO)
Wild mushroom risotto with shaved parmesan (GF, VO)
Rack of lamb with a red wine jus, roast potatoes and herbed baby carrots (GFO)
Teriyaki salmon with broccolini and creamy mash (GF)
Slow cooked baby back ribs with a sticky barbecue sauce, served with corn (GF)
Creamy butter chicken with a side of white rice and homemade garlic naan (GF)
Traditional Beef Lasagne
Thai coconut red curry with a side of jasmine rice (GF, VO)
Duck breast with an orange sauce served with root vegetables (GFO)
Fettuccine Carbonara (GFO)

DESSERTS
_______________________________________________________________
Creme Brûlée
Sticky date pudding with butterscotch sauce
Mini raspberry cheesecake
Decadent Chocolate brownie with ice cream
Chocolate mousse
Tiramisu
Chocolate self saucing pudding served with whipped cream or ice cream

SPECIALTY COCKTAILS
_______________________________________________________________

Pina Colada
Mojito
Margarita
Painkiller
Bloody Mary
Strawberry Daiquiri
Paloma
Clover Club
Gin Fizz

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400

CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS: 1-8 guests @ $40,800 – charter must end by 12/26/22
NEW YEARS: 1-8 guests @ $44,200 – charter may not start prior to 12/27/22

Additional Rate Information

Summer Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Yacht based in the BVI from November-July
Yacht will accept charters in the Grenadines September-October

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2022 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
Winter 2022 to 2023 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
Summer 2023 Inclusive $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400

CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS: 1-8 guests @ $40,800 – charter must end by 12/26/22
NEW YEARS: 1-8 guests @ $44,200 – charter may not start prior to 12/27/22

Location Details

Summer Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Yacht based in the BVI from November-July
Yacht will accept charters in the Grenadines September-October

Windward Crewed Bali 54 Catamaran Charters Captain and Chef in the BVI

CAPTAIN
Jonathan Crews

Born and raised in Cape Town, South Africa, it wasn’t until Jonathan and his family moved to Australia where his passion for the outdoors and adventure began. He comes from a family of avid sailors which is where the intrigue for sailing started. Jonathan began his working career as an engineering Tradesperson in Heavy Fabrication & Welding. That experience gave him a broad background for all things mechanical.

In 2015, he decided to turn his dream of working as a Professional Yacht Captain into a reality and he obtained his Offshore Yacht Master’s in South Africa. Jonathan has since had a vast amount of experience working on charter yachts in the Mediterranean, Caribbean, French Polynesia, Thailand, Australia and South Africa, working as both a Charter Captain, Delivery Captain and Lead Skipper of a flotilla company.

In his free time, between charter seasons, Jonathan also started a Safari company taking guests through South Africa, Namibia and Botswana. Experiencing the vast landscapes, animal safari’s and 4wding (which is definitely not for the faint hearted). Jonathan’s first love however, will always be sailing, feeling most at home being in and around the water!

Jonathan spends his spare time participating in water sports, diving, fishing and travelling (anything that involves water really). Jonathan self-admits that he much prefers the relaxed lifestyle that comes with yachting and would eventually like to purchase a yacht of his own and sail around the world with his partner, Tracy.

CHEF
Tracy Shepherd

Born in the coastal South West of Australia, this is where Tracy’s love of the great outdoors began. Tracy grew up on a farm and started boating from a young age. Living on the coast allowed her to flourish on the beach and in the water.

Over the years Tracy has worked in several cafes and restaurants in Western Australia, well known for it’s famous wine regions. Tracy worked as a supervisor, chef and barista with over eight years experience in the hospitality industry.

Tracy also studied Occupational Therapy, at Curtin University, which lead to a career in the disability sector supporting adults with Autism. Tracy has always had the urge to support other’s in need. She has since returned to working in the hospitality industry, having travelled overseas to a vast variety of countries, Tracy fell in love with the yachting lifestyle. After all, what could be better than travelling from place to place whilst working onboard a yacht!

Tracy has sailed around the western and eastern coasts of Australia, Mediterranean and French Polynesia. Her broad cooking style incorporates an array of seafood, Asian delicacies and comforting Italian cuisines to make you feel like you’re experiencing different cultures.

Title Name Nation Born Languages
Captain Jonathan Crews South African 0 English
Crew Tracy Shepherd Austrailian

Accomodation

Electric Heads 4

Ammenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 54
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 8 Knots
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 12 Ft
Dinghy Hp 40 HP
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes

Other Specs

Beam 29
Draft 4.85
Queen 4
Pref Pickup Scrub Island
Other Pickup Tortola, BVI
Turn Around 48
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Cam Corder No
Sun Awning Yes
Hammock No
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch Lots
Engines 2x80HP Yanmar21.5Kw Onan Generaor
Inverter Yes
Voltages 120V
Water Capacity 264 Gal
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Fish Permit Inquire
Swim Platform Scoop steps
Boarding Ladder S/S ladder of scoop steps
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Reef safe/eco-friendly sunscreens, toiletries and cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Sail Instruct No
Other Toys 10 ft. floating dock
Underwater lights
Subwing
Floats / Noodles

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Tracy Shepherd
Chef and First Mate Aboard S/V Oceana
(V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)

BREAKFAST
_______________________________________________________________________________________
Eggs Benedict, poached eggs, smoked ham and hollandaise sauce on a bagel (GFO)
Smashed avocado, sprinkled with feta, arugula and pinenuts on sourdough toast (GFO, V)
Moroccan Shakshuka, baked eggs with tomato, sautéed spinach and crumbled feta served to share (GFO, V)
Sautéed mushrooms, with spinach and shaved parmesan on sourdough toast (GFO, V)
Waffles with caramelized banana, fresh strawberries, maple syrup and whipped cream (V)
Eggs on sourdough toast (poached, fried, scrambled) with halloumi and bacon (GFO, VO)

LUNCH
_______________________________________________________________________________________
Mahi Mahi with lemon garlic sauce, coconut rice and a mango cilantro salsa (GF)
Fresh Garlic butter lobster tail with a rose Fettuccine (GFO)
Pork Sliders with apple slaw and barbecue sauce in a brioche bun
Pineapple fried rice with coconut shrimp (VO, GFO)
Grilled fish tacos with red cabbage, pico de gallo, cilantro and guacamole
Homemade creamy pesto pasta with slithered almonds (V, G.F)
Pearled Israeli couscous salad with king prawns (VO)
Fresh Mediterranean salad with fried wontons and chicken skewers (GFO, VO)

APPETIZERS
_____________________________________________________________________________
Baked filo pastry with brie, fig and walnuts (V)
Creamy garlic prawns (GF)
Stuffed mushrooms in a cheese sauce (V)
Bruschetta with pesto, tomato, red onion, shaved parmesan and a drizzle of balsamic glaze (V)
Arancini balls (V)
Butternut soup with cracked pepper served with a side of sourdough bread (GFO, VO)
Seared Scallops with a garlic and basil butter (GF)
Caprese salad with a drizzle of olive oil, basil and balsamic glaze (GF, V)

DINNER
_____________________________________________________________________________
Fillet Mignon with mushroom or peppercorn sauce, creamy mash and portobello mushrooms (GFO)
Wild mushroom risotto with shaved parmesan (GF, VO)
Rack of lamb with a red wine jus, roast potatoes and herbed baby carrots (GFO)
Teriyaki salmon with broccolini and creamy mash (GF)
Slow cooked baby back ribs with a sticky barbecue sauce, served with corn (GF)
Creamy butter chicken with a side of white rice and homemade garlic naan (GF)
Traditional Beef Lasagne
Thai coconut red curry with a side of jasmine rice (GF, VO)
Duck breast with an orange sauce served with root vegetables (GFO)
Fettuccine Carbonara (GFO)

DESSERTS
_______________________________________________________________
Creme Brûlée
Sticky date pudding with butterscotch sauce
Mini raspberry cheesecake
Decadent Chocolate brownie with ice cream
Chocolate mousse
Tiramisu
Chocolate self saucing pudding served with whipped cream or ice cream

SPECIALTY COCKTAILS
_______________________________________________________________

Pina Colada
Mojito
Margarita
Painkiller
Bloody Mary
Strawberry Daiquiri
Paloma
Clover Club
Gin Fizz

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.