Rates Per Week
Crew Profiles
Specifications
Accommodations
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $92,500 | $95,000 | $95,000 | $97,500 | $97,500 | $100,000 | $100,000 |
| Winter 2024 to 2025 | Inclusive | $92,500 | $95,000 | $95,000 | $97,500 | $97,500 | $100,000 | $100,000 |
| Summer 2025 | Inclusive | $92,500 | $95,000 | $95,000 | $97,500 | $97,500 | $100,000 | $100,000 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
Christmas & New Year
1-8 guests $125,000 Christmas must end no later than 27 December and New Years to begin no earlier than 29 December
7 night Minimum
BVI ports only
Inquire for other ports. $5000 Relocation fee for ALL other ports outside BVI
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Other – Bahamas, Caribbean itineraries and pickups inquire
CAPTAIN
Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor’s degree from the University of Maryland and was trained in the Navy’s Nuclear Power Program were he served on Submarines.
After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master’s in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships.
Jack is passionate about being on the water. He has spent the past 12 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is also qualified Dive Master.
Jack has a contagious joy for life. If you are looking for a fun, exhilerating yet luxurious vacation that is exactly what you will get with the SOL team.
CHEF
Mallory grew up in Kawkawlin, Michigan spending her summers sailing on the Great lakes. She graduated from Johnson and Wales University with a degree in Hotel and Restaurant management and a concentration in Sales, meeting and event management. After graduation she managed a romantic Inn in Asheville, NC, anf went on to manage and chef in restaurants, catering companies and restaurant development. She loves to sail, free dive, water ski, scuba, and cook and travel.
She has been a successful yacht chef since 2013 and obtained her Yachtmaster, Aida 2 Free diving certification and Rescue scuba Diving during this time.
CHEF
Sara was born and raised on a farm in North Dakota. Although seemingly landlocked she enjoyed spending summers at the family lake cabin in nearby Minnesota.
Her parents raised her amongst many friends and family, always entertaining guests. Instilling a warm sense of hospitality in her personality from a young age.
Having been raised on a farm, surrounded by agriculture and produce from the garden, her relationship with food has always been an important one. She is passionate about knowing where food comes from, and sources the freshest, locally grown produce and freshly caught fish.
With over 6 years experience cooking aboard yachts, a yacht chef certificate, and a year cooking privately land-based, Sara is thrilled and ready to welcome guests aboard Sol for a sensory experience.
STEWARDESS
Blake is a native of Minneapolis, Minnesota. She grew up spending time cruising the many beautiful lakes and developing a respect for the outdoors. She graduated from the University of St. Thomas where she studied business management and the Spanish language. With dreams of seeing a different part of the world (and a chance encounter with a group of awesome seafarers while traveling Europe), she would move to Croatia every summer to work as a chef/sole stewardess on small sailing boats, a position she enjoyed for 3 summers. She loved it so much she decided to move to the Caribbean and make it her career.
Blake is elated to now be joining the Sol team. Her pleasant, “Minnesota Nice” demeanor and charming personality make her a wonderful Stewardess, ready to greet and care for guests. She loves to whip up cocktails, share wild travel stories, and will make you feel right at home!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | John (Jack) Gorman | American | 1965 | |
| Crew | Mallory Patterson | American |
Captain Jack
Chef
Mallory
Chef
Sara Lou
Stewardess
Blake
First Officer
Richard
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 Floating Island
Snorkel gear
Noodles
Beach toys and funiture
Go Pro
Accommodating up to eight guests in four spacious ensuite staterooms, SÓL has a voluminous living space for charters.
The king-sized primary cabin sits amidships within the starboard hull with a queen-sized cabin forward. The portside hull accommodates two additional queen-sized staterooms. Each guest cabin has been intricately designed for maximum space, with ample storage options and deep closets. Organic bedding has been chosen for its highest quality, natural design and eco-consciousness, to help you drift off each night on a cloud of relaxation. The ensuites are complete with charging stations, luxury non-toxic personal care products, and hairdryers, along with a desk and safe in the primary cabin.
Dining onboard with Mallory and Sara Lou
Breakfast
~Blueberry Buttermilk Hotcakes - Cream Cheese, Butter and Hot Maple Syrup, Graham Crumble, and Sausage
~Chilaquiles Divorciadoes - a Duo of Salsa Verde and Mole Rojo, Spicy Chorizo, Black Beans, Sunny Egg,
Pickled Red Onion, Queso Fresco, Cilantro
~Crab Cake Egg Benedict - Homemade Toasted English Loaf, Blue Lump Crab, a Poached Egg,
Paprika Hollandaise
~Strawberry Coconut Crepes - Fresh Berries, Slivered Toasted Almonds, Warm Coconut Syrup
~Acai Chia Bowl - Berries, Almond & Pumpkin Seed Granola, Almond butter, Coconut Chia,
Goji Berries, Agave, Minty Herbs
Lunch
~Fried Chinese Eggplant Bao Buns – Roasted Miso Aioli, Red Cabbage, Cilantro
~Thai Shrimp – Grilled Shrimp Marinated in a Chilled Carrot Sauce, Greens, Carrot Ribbons, Orange,
Sesame, Thai Basil
~Lemon Farro Salad – Warm Farro, Baby Heirloom Tomatoes, Roasted Beets, Micro Arugula, Avocado,
Pumpkin Seeds, Herbed Goat Cheese
~Soba Salad – Chilled Noodles, Carrot, Cucumber, Mango, Chilies, Peanut Sauce, Macadamias, Local Herbs
~Yellow Tail Poke Bowl – Local Caught Tuna Served Raw, Sushi Rice, Edemame, Avocado, Watermelon Radish,
Mango, Furikake
Hors d’oeuvres
~Maryland Style Crab Cake by Captain Jack – Served with Remulaude and Lemon
~Vegatarian Ceviche – Roasted Corn, Red Onion, Avocado, Blood Orange, Grapefruit, Toasted Quinoa,
Golden Beet, Corn Shoots
~Yellow Tail Tacos – Wonton Shell, Island Slaw, Wasabi Avocado Creme
~Shishito Peppers – Blistered, Tossed in Lemon, Chili Flakes, Avocado Oil, Served on Garlic Aioli
~Coconut Shrimp – Thai Chili Mango Chutney
Starter
~Watermelon & Feta, Mint, Balsamic Pearls
~Mahi Ceviche Peruvian Style, Avocado, Sweet Potato Crisp, Yellow Chili Pepper Sauce, Cilantro
~Chilled Cucumber Soup, Blue Crab, Dill, Parsley Oil
~Carrot Ribbons & Ginger, Sesame, Orange Miso Vinaigrette
~Persian Cucumbers, Sesame Pickled Daikon, Chili Oil, Cilantro
Entree
~Moroccan Spiced Duck Breast – Crisy Skin, Roasted Beetroot, Sauteed Spinach, Pearled Onion,
~Roasted Root Veg, Beetroot Pan Sauce
~White Bean & Beef Short Rib Ravioli – Slow Braise, White Bean Puree, Edemame, Arugula, Chive Oil
~Grilled Octopus – Crispy Fingerlings, Romesco, Lemon Arugula
~Butternut Squash Gnocchi – Butternit Faro Bolognese, Parsley Oil
Dessert
~Dark Chocolate Pistachio Tart
~Grilled Pineapple – Toasted Macadamia Crumble, Ginger Whip, Lavender Honey
~Chocolate Berry Mousse – Hazelnut Ice Cream, Pico Berries, Passion Fruit Sauce
~Hibiscus Strawberry Cheesecake – Lime Puree, Lime Curd, Candied Pistachio
~Lady Gala Apples – Cardamom Cream, Candied Pecans, Pomegranate Reduction
SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally sourced ingredients.
You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations.
Our chef is additionally trained at the world’s finest plant-based culinary institute, and can provide
gourmet plant-based menus upon request. Our staff will happily accommodate allergens and dietary
needs and preferences.
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.