Ed Hamilton & Co. Yacht Charter Agents

HQ2

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2013

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 x Queen berths with en suite, 1 double (V-berth) + 1 double (2 single bunks) en suite

Sample Menu

Day Break

Sweet

Yoghurt pot with seasonal fruit dressed with honey and a nut granola crumble

Fruit salad served with double cream yoghurt gratinated in the oven with a treacle sugar

Blueberry crumpets dressed with a thyme syrup

Classic crepes

Croissants/Scones served with a selection of jams and cheese

Cereals

Savoury

Pouched eggs over an English muffin/Farm style toast with avocado, bacon and spinach

Salmon Bagel – Baked bagels with a lemon cream cheese, smoked salmon and topped with an optional pouched egg

Captains Omelette – Bacon or Salmon Omelette served with a variety of fillings and cream cheese

Chicken mayo croissant topped with spicey balsamic glazed onions

Scrambled Eggs – cooked with butter, onions and spring onions

**Sides available for breakfasts are as follows: such as baked beans, sweetcorn/pumpkin fritters, hashbrowns, fresh muffins, fried onions, guacamole or cooked tomatoes

Bread

French island baguette

Farm Style

Sundried tomato and olive bread focaccia

Banana bread

Lunch

*All dishes are served with family sized sharing sides

** Main meal options can be made available for lunch

Grilled Catch of the Day – Fresh Fish

Fresh Calamari – Grilled Cajun or panko-fried

Quinoa Chicken Salad

Burgers with our special spicy tequila sauce

Mozambiquan Chicken

Chicken Pesto Gnocchi

Dinner

Appetisers

The Wild Thing – A wild game carpaccio

Paternoster Mussel Pot

Brazilian Coconut Tuna Ceviche

Lobster Padella

Shrimp Cocktail

Turkish Beef Strips

Main Meals

*All dishes are served with family sized sharing sides

Beef

Old No. 7 – Sirloin/Rump steak

The Tomahawk – Tomahawk steak topped with a bacon jam and goat’s cheese

Good Old Fashioned – Italian styled beef lasagne

Sunday’s Best: Beef – Beef Roast

Lamb / Game

Sunday’s Best: Lamb – Lamb Roast

Slow Cooked Springbok Shanks

Rack of Lamb

Bunny Chow – Classic South African Durban curry experience with carrots and potatoes, served in a bowl made from a fresh ¼ loaf of bread

Pork

Roly Poly – Pork Belly Roulade

Ginja Ninja – Gammon Roast

Chicken

Caribbean Butter Chicken

DD’s – Spanish styled stuffed chicken breasts

Mozambiquan Chicken

Chicken Pesto Gnocchi

Seafood

Lobster Thermidor

St. Helena Fish Fry

Paella

Sides

Parmesan Mash

Roast Potatoes

Durban Masala Potato Salad

Butter Garlic and Mint Potato Salad

Egg Fried Rice

Cauliflower and Broccoli Bake

Roasted Butternut with Brie, Walnuts and Bacon

Caribbean Couscous – Traditional flavours of coconut, turmeric and ginger

Mediterranean Quinoa Salad

Moroccan Lentil and Carrot Salad

Dessert

Madagascan vanilla pod custard ice cream dressed with an Italian styled lemon olive oil served with a brandy snap

Lovers Cheesecake – Bruléed lavender cheesecake

Drunkin’ Elephant Dom Pedro – Dom pedro served with Amarula

Trio of Sorbet – 3 of the chef’s homemade sorbet flavours served in frozen fruit cups

Charcuterie Board – A selection of fine cheeses and meats, fruit, jams and crackers

Mini Cranberry, Chocolate and Orange Pavlova

Chocolate Mousse with Black Cherry Coulis

Crepe Suzette Flambe – Pancakes cooked in orange juice and Cointreau served with ice cream

Affogato – Ice Cream served with an espresso

Passion Fruit Tarte with Caramelised Rum Pineapple

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 charter length: 5 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

HALF BOARD:
SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE:
SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

Christmas & New Years, 7 night minimum
CHRISTMAS: $65,000
NEW YEARS: $67,000

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: HQ2 will charter in St. Vincent and the Grenadines June – November 2024.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests 9 Guests 10 Guests
Summer 2024 Inclusive $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000
Winter 2024 to 2025 Inclusive $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000
Summer 2025 Inclusive $51,000 $52,000 $53,000 $54,000 $55,000 $56,000 $57,000 $58,000 $59,000

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 charter length: 5 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

HALF BOARD:
SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE:
SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

Christmas & New Years, 7 night minimum
CHRISTMAS: $65,000
NEW YEARS: $67,000

Location Details

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

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: HQ2 will charter in St. Vincent and the Grenadines June – November 2024.

Capt. Dylan Paynter
I was born and raised on a game farm in Botswana. My fondest memories being the barbel run in the Okavango Delta, tiger fishing in Shakawe and river cruising on the Chobe River.
My younger years were spent operating tractors, TLB’s, loaders and excavators as well taking guests on game drives, 4×4 and quad tours.
My passion for driving and operating equipment grew from there and now I am calm, comfortable and extremely competent when operating our 75ft sailing catamaran, HQ2.
My love for sailing grew when I started racing a L26 monohull whilst studying my BCom Degree at University. I got my sailing qualifications soon thereafter in South Africa where the oceans (rightfully so) are renown for being wild and perilous, but makes for great sailing. I have now sailed to many countries, crossed oceans and explored islands on different continents.
I thoroughly enjoy meeting and being around people. I take immense pleasure in making people happy and I am very excited to offer them a holiday of a lifetime, encouraging them to try new things, showing them the joys of sailing, the adventures of the Islands, the excitement of water toys as well as the simple pleasures of complete relaxation in the luxury that HQ2 provides, and all in a safe and secure manner.

Chef Kayla Bray
Chef Kayla’s passion for food was sparked from a very early age as she was always found in the kitchen cooking and baking with her grandmother or picking vegetables from the garden and blending spices with her grandfather.  She’s developed her own unique style taking the best from each cuisine to produce the most delicious and satisfying dishes.

Whilst studying at university, she worked at fine dining restaurants which further developed her tasty flavours. Her specialties include falling off the bone lamb shanks to elaborately decorated 3 tier cakes.  Kayla insists on using the freshest ingredients so as to ensure good healthy eating without compromising on taste.  It is when she worked at a popular farm resort that she perfected her farm to fork style, where, much to their delight, she included guests in the experience of collecting eggs from the chicken pens and picking fresh crops to eat.
 
Trading up from “farm to fork” to “Sea to Spoon” Kayla realises how water activities build up a good appetite, Kayla will ensure you are completely satisfied with her bountiful portions, which are delivered in a unique style such as traditional English Roasts, Spicy Indian Curry’s or experiencing a little bit of Africa in the classic South African braais, not to mention “Catch of the Day” cooked to perfection.
 
Kayla was born in Johannesburg and spent her childhood in Cape Town, South Africa where she first learnt to sail at the age of 8. She met Captain Dylan at University and have been together for 5 years. They have sailed over 8,000 nautical miles on HQ2, improving the lives of many by making dinner an entire “out of this world” experience.

 
First Mate Jesse Paynter
I was raised in Botswana, amongst the wildlife and beautiful African bush, spending most of my childhood on our family game farm where I learnt many valuable lessons about animals and nature. My childhood was spent volunteering at a Crocodile Farm in Chobe, Botswana so I quickly learnt about social awareness and working around obstacles. I also helped my parents build, stock and manage the game farm. We especially loved to host guests and take them on game drives. We moved to a cattle and crop farm in my high school years which also coupled as a farm resort.
My high school years were at Michaelhouse, South Africa, where I excelled in Biology and Art. My sculptures (earning half colours) were exhibited at the Durban Art Exhibition Show.
I began sailing when I started University. I gave up the thrill of racing when I got the opportunity to explore the world on a 75ft sailing catamaran.
Nature is my passion. I love to explore, both above water and below. Scuba-diving, freediving and fishing are my hobbies.
I am quiet, yet friendly, and excited at the opportunity to show off the unique natural beauty of the BVI’s flora and fauna.

Title Name Nation Born Languages
Captain Dylan Paynter 0
Crew Kayla Bray

Captain

Dylan Paynter

Chef/First Mate

Kayla Bray

First Mate

Jesse Paynter

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 75 ft
Pax 10
Cabins 5
Year Built 2013
Cruise Speed 7.5
Guest Smoke Sugar Scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy Gemini Semi Rigid 20ft
Dinghy Hp 2 X 70 HP Yamaha engine
Adult W Skis Yes
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 No
1 Man Kayak No
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 75.00 Ft
Beam 35
Draft 5
Queen 3
Double Cabins 2
Twin Cabins 1
Jacuzzi No
Pref Pickup Tortola
Turn Around 48 hrs preferred, Inquire for
Builder Two Oceans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder No
Num Dine In 10
Sun Awning No
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 220v
Dinghy Pax 8
Kids Skis No
Sea Bob Yes
Sea Scooter No
Dinghy Sailing No
Fish Gear Type 3 x Shimano 30's and 3 x Salt
Num Fish Rods 6
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads No
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish Yes

3 x Queen berths with en suite, 1 double (V-berth) + 1 double (2 single bunks) en suite

Day Break

Sweet

Yoghurt pot with seasonal fruit dressed with honey and a nut granola crumble

Fruit salad served with double cream yoghurt gratinated in the oven with a treacle sugar

Blueberry crumpets dressed with a thyme syrup

Classic crepes

Croissants/Scones served with a selection of jams and cheese

Cereals

Savoury

Pouched eggs over an English muffin/Farm style toast with avocado, bacon and spinach

Salmon Bagel – Baked bagels with a lemon cream cheese, smoked salmon and topped with an optional pouched egg

Captains Omelette – Bacon or Salmon Omelette served with a variety of fillings and cream cheese

Chicken mayo croissant topped with spicey balsamic glazed onions

Scrambled Eggs – cooked with butter, onions and spring onions

**Sides available for breakfasts are as follows: such as baked beans, sweetcorn/pumpkin fritters, hashbrowns, fresh muffins, fried onions, guacamole or cooked tomatoes

Bread

French island baguette

Farm Style

Sundried tomato and olive bread focaccia

Banana bread

Lunch

*All dishes are served with family sized sharing sides

** Main meal options can be made available for lunch

Grilled Catch of the Day – Fresh Fish

Fresh Calamari – Grilled Cajun or panko-fried

Quinoa Chicken Salad

Burgers with our special spicy tequila sauce

Mozambiquan Chicken

Chicken Pesto Gnocchi

Dinner

Appetisers

The Wild Thing – A wild game carpaccio

Paternoster Mussel Pot

Brazilian Coconut Tuna Ceviche

Lobster Padella

Shrimp Cocktail

Turkish Beef Strips

Main Meals

*All dishes are served with family sized sharing sides

Beef

Old No. 7 – Sirloin/Rump steak

The Tomahawk – Tomahawk steak topped with a bacon jam and goat’s cheese

Good Old Fashioned – Italian styled beef lasagne

Sunday’s Best: Beef – Beef Roast

Lamb / Game

Sunday’s Best: Lamb – Lamb Roast

Slow Cooked Springbok Shanks

Rack of Lamb

Bunny Chow – Classic South African Durban curry experience with carrots and potatoes, served in a bowl made from a fresh ¼ loaf of bread

Pork

Roly Poly – Pork Belly Roulade

Ginja Ninja – Gammon Roast

Chicken

Caribbean Butter Chicken

DD’s – Spanish styled stuffed chicken breasts

Mozambiquan Chicken

Chicken Pesto Gnocchi

Seafood

Lobster Thermidor

St. Helena Fish Fry

Paella

Sides

Parmesan Mash

Roast Potatoes

Durban Masala Potato Salad

Butter Garlic and Mint Potato Salad

Egg Fried Rice

Cauliflower and Broccoli Bake

Roasted Butternut with Brie, Walnuts and Bacon

Caribbean Couscous – Traditional flavours of coconut, turmeric and ginger

Mediterranean Quinoa Salad

Moroccan Lentil and Carrot Salad

Dessert

Madagascan vanilla pod custard ice cream dressed with an Italian styled lemon olive oil served with a brandy snap

Lovers Cheesecake – Bruléed lavender cheesecake

Drunkin’ Elephant Dom Pedro – Dom pedro served with Amarula

Trio of Sorbet – 3 of the chef’s homemade sorbet flavours served in frozen fruit cups

Charcuterie Board – A selection of fine cheeses and meats, fruit, jams and crackers

Mini Cranberry, Chocolate and Orange Pavlova

Chocolate Mousse with Black Cherry Coulis

Crepe Suzette Flambe – Pancakes cooked in orange juice and Cointreau served with ice cream

Affogato – Ice Cream served with an espresso

Passion Fruit Tarte with Caramelised Rum Pineapple

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.