Ed Hamilton & Co. Yacht Charter Agents

TRU NORTH

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

The yacht is equipped 3 queen cabins and 1 king cabin. All with bathrooms ensuite

Sample Menu

BREAKFAST

Served with a fresh fruit platter, Tea & Coffee

Acai Smoothie Bowl

With chia seeds, fresh fruits, coconut flakes and berries

Breakfast Pancake Stack

with various toppings available: berries, choc chips, maple syrup, Nutella etc.

Cinnamon French Toast with Greek yoghurt & berries

With berry syrup, bacon and banana – maple syrup/honey on the side

Fluffy Scrambled Eggs & Mediterranean Avocado

with cherry tomatoes and spring onion – toast on the side

Sheet Pan Omelet Roll

With cream cheese, baby spinach and cheddar cheese – toast & jams on the side

Continental

With jams, cheeses, cold meats, fresh fruit, yoghurts and croissants/breads and boiled eggs

Pancakes

With fresh fruits, yoghurt and variety of toppings

Eggs Benedict

Served atop English muffins with spinach, Canadian bacon and traditional hollandaise sauce

LUNCH

Spicy Shrimp Quinoa

With cayenne pepper, old bay spice & sweet peppers, served with lemon & a salsa on the side

Beef & Black Bean Burrito/Wrap

With corn, carrots, greens and a sweet & spicy Mexican sauce

Grilled Chicken & Salad

With a green salad on the side

Niçoise Salad

Salmon/tuna, boiled egg, greens, beans, tomato & a classic Niçoise dressing (Dijon mustard, honey, pepper, salt and lemon juice)

Lettuce Wrapped Tuna/Salmon Patties

Served with a fresh salad & vinaigrette dressing on the side

Gourmet Burgers & Sweet Potato Fries

Fresh beef patties with avocado, tomato, lettuce, pickles, cheese & micro greens to top it off

Buddah Bowls

Served on a bed of quinoa/rice with hummus, pickled ginger, red onion, edamame, carrots, lettuce/spinach, cucumber, cabbage, chicken/lentils/sashimi

Mongolian Beef

Served with sticky white rice and a lime zested mixed bean salad

APPETIZERS

Caprese Salad

Baked Bree with Cranberry and Balsamic Glaze

Pan Seared Scallops & Lemon Butter

Antipasto Bites

Shrimp Cocktail

Spicy Brussel Sprouts & Garlic Aioli

Avocado with Honey Glazed Grilled Goats Cheese

Vegetable Skewers

Scallops with an Artichoke Sauce

Zesty Grilled Calamari

Gazpacho

Tomato Carpaccio with Basil

Mussel Soup

Tri-Bruschetta

DINNER

BBQ Pork Ribs

Served with a fresh salad, boiled potato and char-grilled broccoli

Seared Tuna

Served on a bed of spinach, radish, feta & cabbage topped with balsamic glaze reduction

Flame Grilled Fillet Mignon

Served with a garlic pea purée, white and purple buttered baby potatoes and green beans with a sprinkle of parmesan

Lemon & Herb Mahi Mahi

Served with a mango sauce drizzled over white rice and a rainbow mango salsa with sweet potatoes

Salmon Steaks

Served with an orange and ginger sweet potato pureé, pan fried asparagus, purple potato and a finely cut simple green salad

Red Snapper Pasta

Served with paprika and a sweet pepper, red onion and tomato salsa

Fresh from the Ocean Lobster, South African West-Coast Style

Steam cooked legs, lemon-garlic grilled tail or deep-fried tail, served with garlic butter rice

*only served upon request &availability

DESSERT

Chocolate Mousse

(Vegan option upon request only)

Served with fresh berries, pistachios & chili flakes

Key Lime Pie

Served with slice of lime, coral tile and dollop of cream

Chocolate Fudge Brownies

Served with ice cream and fresh raspberries

Créme Brulé

Served with fresh berries

No-bake Cheese Cake

Served with strawberry/cherry coulis

Classic South African Malva Pudding

Served with custard and fresh mint

Rote Grütze

Served with fresh home made vanilla cream

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.

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

HOLIDAY RATES: 2024/2025
XMAS: Flat rate $60,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $63,000. Must begin no sooner than Dec 29th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), 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 2024 Inclusive $49,500 $50,500 $51,500 $52,500 $53,500 $54,500 $55,000
Winter 2024 to 2025 Inclusive $49,500 $50,500 $51,500 $52,500 $53,500 $54,500 $55,000
Summer 2025 Inclusive $49,500 $50,500 $51,500 $52,500 $53,500 $54,500 $55,000

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.

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

HOLIDAY RATES: 2024/2025
XMAS: Flat rate $60,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $63,000. Must begin no sooner than Dec 29th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children

Location Details

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

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

CREW: WALMAR DE WET AND TAMIKA DU PREEZ
DECK STEW: HEIN VAN EEDEN

Walmar grew up boating and living along the coast of South Africa; his first week long boat trip was with his dad at the age of three. Sailing, freediving, and watersports formed part of his daily life growing up. Walmar has an active lifestyle always trying out new hobbies, in 2022 he completed his Padi divemaster certification and has recently started kite surfing.
He has ample experience in the maritime industry from when he started his career in 2009. Beginning work as a deckhand on his father’s fishing vessel, then navigating large Chemical Tankers on a worldwide itinerary and sailing mega yachts for high-profile owners in the Mediterranean and Middle East. He holds a 500t Captains license and has completed many charters in the Virgin Islands with his fiancé Tamika since April 2022.

Tamika grew up in Melkbosstrand, a small surfing town located on the west coast of South Africa and has a very close bond to the ocean. Hence after completing school she found yachting to be the perfect entry to this amazing industry.
Tamika started off her career in the Mediterranean where she worked for an American couple on a privately owned super yacht as chef/stewardess. She then saw an opportunity to improve her skills and took on working for multiple high-profile owners in the Middle East offering Silver Service Charters. Cooking has been part of her life from a young age adn she always strives for perfection. She has taken multiple culinary courses over the years including formal training at IYT where she completed the Superyacht Chef Course. She combines creativity, attention to detail, and a love of fresh ingredients to delight her guests.

Rounding out their seasoned crew is Hein, an experienced sailor, Dive Master, and renowned mixologist from Langebaan, South Africa. As your deckhand and steward, Hein will not only ensure you always have a delicious and unique cocktail to sip on while enjoying the beautiful scenery but will also create countless ocean adventures that will become lifetime memories for you and your family whether that be learning to freedive, spearfish, or surf on our new eFoil carbon boards.

Walmar and Tamika are back for their third charter season in the Virgin Islands after running a total of 35 charters. This fun and enthusiastic, yet professional crew are super excited to welcome you onboard Tru North.

Title Name Nation Born Languages
Captain Walmar De Wet South African 0 EnglishAfrikaans
Crew Tamika Du Preez South African

Deckhand/Steward

Hein Van Eeden

Accomodation

Electric Heads 4

Amenities

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

Electronics

Sat Tv No
Ipod Yes

General

Length 67 ft
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 9 kts
Guest Smoke Yes, on sugar scoops only
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 14' Highfield Center Console
Dinghy Hp 60HP
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak 1
2 Man Kayak No
Float Mats Yes
Games Beach No
Fishing Gear Yes
Dive Info Yacht offers onboard diving.

Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver


Wetsuits, if desired, need to be rented.

Other Specs

size Feet 67.00 Ft
Beam 32.28 Ft
Draft 5.58 Ft
King 1
Queen 3
Jacuzzi No
Pref Pickup YHG, St. Thomas, USVI
Other Pickup Red Hook, STT
Turn Around 48hrs
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Num Cds Music
Board Games Yes
Num Books Yes
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Voltages 220 V
Water Capacity 290.4 gallons
Dinghy Pax 10
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Kite Boarding Details If guests are interested in Kiteboarding, the crew will build this into the itinerary and make the necessary arrangements.
Fish Permit USVI and BVI
Swim Platform Yes
Boarding Ladder Yes
Dinghy Sailing No
Fish Gear Type 2 Trolling, 2 Spinning
Num Fish Rods 4
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other We use organic/locally grown produce when available. We provide guests with reef friendly sunscreen and bath products/toiletries.We provide filtered water to limit single use plastics.We provide re-usable water/beverage tumblers to limit plastic/disposable cup use.Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Dive Tanks 20
Num B C S 10
Num Regs 10
Num Weights 10
Num Divers 8
Num Dives 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys Kneeboard
Adult Water Skis
Tubing
Wakeboard
Kayak
Floating Mats
Boarding Ladder
Beach Games
SU Paddle Boards
Fishing Gear
Onboard Scuba Diving
Water Scooters
eFoil Carbon Surf Boards


The yacht is equipped 3 queen cabins and 1 king cabin. All with bathrooms ensuite

BREAKFAST

Served with a fresh fruit platter, Tea & Coffee

Acai Smoothie Bowl

With chia seeds, fresh fruits, coconut flakes and berries

Breakfast Pancake Stack

with various toppings available: berries, choc chips, maple syrup, Nutella etc.

Cinnamon French Toast with Greek yoghurt & berries

With berry syrup, bacon and banana – maple syrup/honey on the side

Fluffy Scrambled Eggs & Mediterranean Avocado

with cherry tomatoes and spring onion – toast on the side

Sheet Pan Omelet Roll

With cream cheese, baby spinach and cheddar cheese – toast & jams on the side

Continental

With jams, cheeses, cold meats, fresh fruit, yoghurts and croissants/breads and boiled eggs

Pancakes

With fresh fruits, yoghurt and variety of toppings

Eggs Benedict

Served atop English muffins with spinach, Canadian bacon and traditional hollandaise sauce

LUNCH

Spicy Shrimp Quinoa

With cayenne pepper, old bay spice & sweet peppers, served with lemon & a salsa on the side

Beef & Black Bean Burrito/Wrap

With corn, carrots, greens and a sweet & spicy Mexican sauce

Grilled Chicken & Salad

With a green salad on the side

Niçoise Salad

Salmon/tuna, boiled egg, greens, beans, tomato & a classic Niçoise dressing (Dijon mustard, honey, pepper, salt and lemon juice)

Lettuce Wrapped Tuna/Salmon Patties

Served with a fresh salad & vinaigrette dressing on the side

Gourmet Burgers & Sweet Potato Fries

Fresh beef patties with avocado, tomato, lettuce, pickles, cheese & micro greens to top it off

Buddah Bowls

Served on a bed of quinoa/rice with hummus, pickled ginger, red onion, edamame, carrots, lettuce/spinach, cucumber, cabbage, chicken/lentils/sashimi

Mongolian Beef

Served with sticky white rice and a lime zested mixed bean salad

APPETIZERS

Caprese Salad

Baked Bree with Cranberry and Balsamic Glaze

Pan Seared Scallops & Lemon Butter

Antipasto Bites

Shrimp Cocktail

Spicy Brussel Sprouts & Garlic Aioli

Avocado with Honey Glazed Grilled Goats Cheese

Vegetable Skewers

Scallops with an Artichoke Sauce

Zesty Grilled Calamari

Gazpacho

Tomato Carpaccio with Basil

Mussel Soup

Tri-Bruschetta

DINNER

BBQ Pork Ribs

Served with a fresh salad, boiled potato and char-grilled broccoli

Seared Tuna

Served on a bed of spinach, radish, feta & cabbage topped with balsamic glaze reduction

Flame Grilled Fillet Mignon

Served with a garlic pea purée, white and purple buttered baby potatoes and green beans with a sprinkle of parmesan

Lemon & Herb Mahi Mahi

Served with a mango sauce drizzled over white rice and a rainbow mango salsa with sweet potatoes

Salmon Steaks

Served with an orange and ginger sweet potato pureé, pan fried asparagus, purple potato and a finely cut simple green salad

Red Snapper Pasta

Served with paprika and a sweet pepper, red onion and tomato salsa

Fresh from the Ocean Lobster, South African West-Coast Style

Steam cooked legs, lemon-garlic grilled tail or deep-fried tail, served with garlic butter rice

*only served upon request &availability

DESSERT

Chocolate Mousse

(Vegan option upon request only)

Served with fresh berries, pistachios & chili flakes

Key Lime Pie

Served with slice of lime, coral tile and dollop of cream

Chocolate Fudge Brownies

Served with ice cream and fresh raspberries

Créme Brulé

Served with fresh berries

No-bake Cheese Cake

Served with strawberry/cherry coulis

Classic South African Malva Pudding

Served with custard and fresh mint

Rote Grütze

Served with fresh home made vanilla cream

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.