Ed Hamilton & Co. Yacht Charter Agents

REACH

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 master cabin with queen berth, vanity area and en-suite bath, electric toilet and a stall shower. Individual A/C control for guest comfort.

2 x queen cabins each with en-suite bath with electric toilet and stall showers. Both have individual A/C controls for guest comfort.

Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.

Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning.

Sample Menu

BREAKFAST

Breakfast  is served daily with a seasonal fruit platter

Eggs Benedict

fresh English muffins with creamy avocado or cream cheese, topped with fresh smoked salmon and a poached egg, layered with hollandaise sauce

Moroccan Shakshuka 

Topped with feta, arugula, and avocado, served with fresh toasted ciabatta, crispy bacon & breakfast sausages

Coconut French Toast 

Served with seasonal berries, nuts, maple syrup & coconut shavings, with the option of crispy bacon and fried or scrambled eggs

Huevos Rancheros

A dish of fried or poached eggs on a warm tortilla served on a spicy tomato sauce, black beans and avocado

Smoothie Bowls

A fresh fruit blended smoothie topped with granola, nuts, seasonal fruit, and honey

Spinach and Sundried Tomato Frittata

Topped with feta, avocado, and arugula, served with breakfast potatoes, and sautéed mushrooms

Fresh Croissants

Stuffed with cream cheese, spinach, fried egg, arugula & prosciutto, served with garlic fried mushrooms

LUNCH

Freshly Baked Bagels

Served with a “build your own bagel” board composed of a selection of cheeses, chutneys, cured meats, smoked salmon, avocado, salad, and seasonal vegetables

Grilled Chicken Caesar Salad

Loaded with homemade croutons, tangy Caesar dressing, parmesan cheese, toasted walnuts, pan fried and salted capers, topped with pomegranate seeds and fresh lemon zest

Poke Bowls

Served with local fish/shellfish, composed of sticky white sushi rice, pickled ginger, red cabbage, carrot, avocado, red pepper, cucumber, and sesame seeds. Served in a bowl of crisp nori sheets. Alongside dressing options of soy sauce, sriracha mayonnaise, and wasabi

Freshly Made Flat Breads

Served with marinated chicken skewers, roasted beef meatballs or falafel, crispy pan-fried eggplant, sweet roasted peppers, and fluffy cous cous. Alongside a Greek salad, tzatziki, and hummus

Barbuda Pineapple Chicken

Served with rice noodles, spiralized stir fried vegetables and vegetable spring rolls. Served in a pineapple bowl, alongside a seasonal salad

Spicy Shrimp Tacos

Served on a warm tortilla topped with pineapple salsa, pickled red onions, guacamole, garlic lemon mayonnaise, and fresh cilantro

Sticky Honey Sesame Pork Belly

Served in fresh bao buns with cucumber, spring onion, chilli and fresh cilantro

APPETIZERS

A selection of homemade sushi rolls served with soy sauce and pickled ginger

Homemade hummus served with warm pita breads and crackers

Charcuterie platter with a selection of cheeses, chutneys, fruits and crackers

Tomato and red onion bruschetta

Smoked salmon and cream cheese cucumber rolls

Arancini balls filled with tomato, mozzarella and beef, or a mushroom risotto filling, served with fresh tomato sauce, parmesan cheese, and basil

Selection of crostinis – Caprese, spinach and artichoke, olives and garlic butter, cream cheese and salmon, Gorgonzola with bacon and honey

DINNER

Spicy Dan Dan style noodles

with marinated ground pork and pan fried bok choy, topped with spring onion and crushed peanuts

Lemon and garlic creamy linguine

served with pan fried shrimp and fresh garlic ciabatta

Crispy grilled salmon

with chilli, mushroom, spinach, and red pepper, served in a creamy tomato sauce, served with coconut rice and seasonal green vegetables

Lamb chops

served with creamy cauliflower and potato mash, pan fried asparagus and roasted carrot chips

Pan fried buttered scallops

served with butternut squash puree, and an apple quinoa salad

Seared sesame peppercorn ahi tuna steaks

served with an Asian slaw, snap peas, avocado, cauliflower rice and soy sauce

DESSERTS

Lemon posset pots served with fresh strawberries and a shortbread biscuit

Double chocolate brownies with chocolate ganache and pomegranate seeds. Served with vanilla ice cream

Mini white chocolate and raspberry cheesecakes

Apple and pear crumble served with warm custard

A selection of baileys chocolate truffles

Eton mess sundaes

Key lime pie served with fresh cream

STANDARD SHIP’S BAR

Non-alcoholic 

CokeDiet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

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:
XMAS: Flat rate $27,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $30,000. Must begin no sooner than Dec 28th.

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)

Location Details: USVI/BVI

Please inquire for additional location availability and availability in GRENADA/ST. VINCENT AND THE GRENADINES

 

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2024 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000
Winter 2024 to 2025 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000
Summer 2025 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000

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:
XMAS: Flat rate $27,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $30,000. Must begin no sooner than Dec 28th.

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)

Location Details: USVI/BVI

Please inquire for additional location availability and availability in GRENADA/ST. VINCENT AND THE GRENADINES

 

MEET THE CREW:
Captain: David Stanley
Chef/First Mate: Naomi Timms

Born in Cape Town, South Africa, David developed an insatiable taste for travel and the ocean. Growing up over a large variety of locations, he managed to explore various different parts of his home country, discovering quickly that each place has its own unique magic, culture and people. He always managed to find himself back in Cape Town for large portions of the year, spending time snorkeling, swimming and enjoying the South African coast.

At the age of 14, David traveled to Mauritius for his first overseas trip and spent weeks on the water learning about water-skiing, marine wildlife and power boats. This prompted a further desire to see the world and travel. A few years later, having worked as a cocktail bartender for some time, he moved to the UK to hone his craft, finding work in one of London’s oldest pubs and learning from some incredible “sipsmiths”. He’s a classic cocktail fanatic and never turns down the opportunity to create something new and fun.

In 2019, David packed up all his belongings, sold his car and decided that the sea was his home. He began sailing commercially in Croatia and Greece for the flotilla company “The Yacht Week”, learning plenty from the yachts and the many guests he’s worked with. Creating many connections and friends along the way.

A fun-loving, free-spirited young man, David always enjoys sparking up a conversation and showing his peers/guests the ropes of sailing.

Naomi grew up in the UK and has enjoyed cooking from a young age. She fell in love with baking when she was young and ever since has taken pride in baking sweet treats for friends and family’s birthdays and events. She would also find great joy in creating beautiful spreads at any opportunity and loves hosting dinner parties with friends. Her dream has always been to travel the world, and to have the opportunity to meet new people and learn about their cultures.
She studied Environmental Science at university and is passionate about marine conservation and ecology. Her love for sailing sparked when she took part in a marine conservation expedition aboard a tall ship. During this trip she learned classic sailing techniques and worked with professionals to learn about the conservation of marine wildlife.
Naomi has worked in the hospitality for the past 8 years, she has worked in fine dining restaurants, cocktail bars, and catered for events and weddings. She decided that cooking on yachts was a perfect mixture of the two things she loves doing the most – which is when she decided to leave her hospitality job at home to work as a chef for a large flotilla company in the Mediterranean. She has worked on sailing yachts in Croatia, Greece, Antigua, and the BVI’s.
In her free time, Naomi loves exploring, hiking, surfing and paddleboarding.
She is passionate about cooking fresh, sustainable, and wholesome food created with seasonal ingredients – and loves catering for the specific needs of the group that she is working with, to ensure they have the best experience possible.

David and Naomi are eager to welcome you aboard REACH and give you the most memorable vacation experience ever in the Virgin Islands.

Title Name Nation Born Languages
Captain David Stanley South African 0
Crew Naomi Timms British

Captain

David Stanley

Chef/First Mate

Naomi Timms

Accomodation

Electric Heads 3

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 50 ft
Pax 6
Cabins 3
Year Built 2022
Guest Smoke Yes, on sugar scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 11ft
Dinghy Hp 25hp Two Stroke
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Yacht offers rendezvous diving.

All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving.

The crew will build this into the itinerary and make the necessary arrangements.

Rendezvous diving average/approximate costs with equipment
1 Tank Dive - $100
2 Tank Dive - $140
Night Dive - $150
Discover Scuba Diving - $160

Other Specs

size Feet 50.00 Ft
Beam 26.5 Ft
Draft 5.3 Ft
Queen 3
Pref Pickup YHG, St. Thomas, USVI
Other Pickup Red Hook, STT - West End, BVI
Turn Around 48hrs
Builder Leopard
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder No
Num Dine In 8
Sun Awning No
Hammock No
Deck Shower Yes
Bimini No
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Voltages 110/220 V
Water Capacity 200 Gallons
Dinghy Pax 8 pax
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Kite Boarding Details f guests are interested in Kiteboarding the crew will build this into the itinerary and make the necessary arrangements.
Fish Permit Yes, USVI and BVI Fishing
Swim Platform Yes
Boarding Ladder Yes
Fish Gear Type 2 Trolling rods
Num Fish Rods 2
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.We use re-usable grocery bags.Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish Yes
Sail Instruct No
Other Toys Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.

Tube
Floating mat
2 Stand-Up Paddle boards
Selection of snorkeling gear for all guests
2 Sea scooters
2 Fishing rods, basic lures and tackle
Noodles
Board Games

1 master cabin with queen berth, vanity area and en-suite bath, electric toilet and a stall shower. Individual A/C control for guest comfort.

2 x queen cabins each with en-suite bath with electric toilet and stall showers. Both have individual A/C controls for guest comfort.

Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.

Top fly-bridge lounge area with 360 degree view, table, sunbed, lounge area with table and sun awning.

BREAKFAST

Breakfast  is served daily with a seasonal fruit platter

Eggs Benedict

fresh English muffins with creamy avocado or cream cheese, topped with fresh smoked salmon and a poached egg, layered with hollandaise sauce

Moroccan Shakshuka 

Topped with feta, arugula, and avocado, served with fresh toasted ciabatta, crispy bacon & breakfast sausages

Coconut French Toast 

Served with seasonal berries, nuts, maple syrup & coconut shavings, with the option of crispy bacon and fried or scrambled eggs

Huevos Rancheros

A dish of fried or poached eggs on a warm tortilla served on a spicy tomato sauce, black beans and avocado

Smoothie Bowls

A fresh fruit blended smoothie topped with granola, nuts, seasonal fruit, and honey

Spinach and Sundried Tomato Frittata

Topped with feta, avocado, and arugula, served with breakfast potatoes, and sautéed mushrooms

Fresh Croissants

Stuffed with cream cheese, spinach, fried egg, arugula & prosciutto, served with garlic fried mushrooms

LUNCH

Freshly Baked Bagels

Served with a “build your own bagel” board composed of a selection of cheeses, chutneys, cured meats, smoked salmon, avocado, salad, and seasonal vegetables

Grilled Chicken Caesar Salad

Loaded with homemade croutons, tangy Caesar dressing, parmesan cheese, toasted walnuts, pan fried and salted capers, topped with pomegranate seeds and fresh lemon zest

Poke Bowls

Served with local fish/shellfish, composed of sticky white sushi rice, pickled ginger, red cabbage, carrot, avocado, red pepper, cucumber, and sesame seeds. Served in a bowl of crisp nori sheets. Alongside dressing options of soy sauce, sriracha mayonnaise, and wasabi

Freshly Made Flat Breads

Served with marinated chicken skewers, roasted beef meatballs or falafel, crispy pan-fried eggplant, sweet roasted peppers, and fluffy cous cous. Alongside a Greek salad, tzatziki, and hummus

Barbuda Pineapple Chicken

Served with rice noodles, spiralized stir fried vegetables and vegetable spring rolls. Served in a pineapple bowl, alongside a seasonal salad

Spicy Shrimp Tacos

Served on a warm tortilla topped with pineapple salsa, pickled red onions, guacamole, garlic lemon mayonnaise, and fresh cilantro

Sticky Honey Sesame Pork Belly

Served in fresh bao buns with cucumber, spring onion, chilli and fresh cilantro

APPETIZERS

A selection of homemade sushi rolls served with soy sauce and pickled ginger

Homemade hummus served with warm pita breads and crackers

Charcuterie platter with a selection of cheeses, chutneys, fruits and crackers

Tomato and red onion bruschetta

Smoked salmon and cream cheese cucumber rolls

Arancini balls filled with tomato, mozzarella and beef, or a mushroom risotto filling, served with fresh tomato sauce, parmesan cheese, and basil

Selection of crostinis – Caprese, spinach and artichoke, olives and garlic butter, cream cheese and salmon, Gorgonzola with bacon and honey

DINNER

Spicy Dan Dan style noodles

with marinated ground pork and pan fried bok choy, topped with spring onion and crushed peanuts

Lemon and garlic creamy linguine

served with pan fried shrimp and fresh garlic ciabatta

Crispy grilled salmon

with chilli, mushroom, spinach, and red pepper, served in a creamy tomato sauce, served with coconut rice and seasonal green vegetables

Lamb chops

served with creamy cauliflower and potato mash, pan fried asparagus and roasted carrot chips

Pan fried buttered scallops

served with butternut squash puree, and an apple quinoa salad

Seared sesame peppercorn ahi tuna steaks

served with an Asian slaw, snap peas, avocado, cauliflower rice and soy sauce

DESSERTS

Lemon posset pots served with fresh strawberries and a shortbread biscuit

Double chocolate brownies with chocolate ganache and pomegranate seeds. Served with vanilla ice cream

Mini white chocolate and raspberry cheesecakes

Apple and pear crumble served with warm custard

A selection of baileys chocolate truffles

Eton mess sundaes

Key lime pie served with fresh cream

STANDARD SHIP’S BAR

Non-alcoholic 

CokeDiet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

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.