Ed Hamilton & Co. Yacht Charter Agents

MEMENTO AMORI

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 Queens, 1 Bunk Cabin

Sample Menu

Day 1: Welcoming Meal

Breakfast:

Homemade Crepe Shell Stuffed with Wild Blueberries, Mango, Strawberry, Banana, Freshly Whipped Cream

Lunch:

Kale, Goat Cheese, Pecan Salad, Strawberries, Apples, and Raspberry Vinaegrette. Add Choice Protein

Happy Hour Canapé + Cocktail:

Fresh Veggies Dipped in Homemade Garlic Hummus + Lavender Lemonade

Dinner Appetizer:

Thin Crust Pesto Itialian Flatbread

Main Course:

Shrimp and Scallops Over Angel Hair Pasta Tossed in Buttercream

Dessert:

Homemade Watermelon Lime Sorbet

Day 2:

Breakfast:

Salmon, Cream Cheese, Dill, Tomato, Red Onion, Capers on a toasted New York Style Bagel

Lunch:

Poke Bowl with Spicy Tune, White Rice, Mixed Greens, Spinach, Edamame, Corn, Seaweed Salad, Sesame and Sunflower Seeds, Ginger, Crispy Onion, Topped with Poke and Eel Sauce

Happy Hour Canapé + Cocktail:

Nori Wrapped Vegetable Handroll Drizzled in a Sweet Eel Sauce + Reisling

Dinner Appetizer:

Thai Spring Rolled in Rice Paper, Cucumber, Carrot, Purple Cabbage, Cilantro, Basil, Vermicelli Rice Noodles, and Choice of Protein (Tofu or Shrimp)

Main Course:

Homemade Pho Broth (Beef or Chicken). Vermicelli Rice Noodles, Shiitake Mushrooms, Cilantro, Geen Onions, Lime Wedge

Dessert:

Green Tea Ice Cream

Day 3:

Breakfast:

Acai Smoothie Bowl Base (Acai, Pitaya, or Spriulina), Topped with Fresh Fruit, Granola, Hemp Seeds, Honey, Nutella, & Peanut Butter

Lunch: California Chicken/Turkey Club. Lettuce, Tomato, Avocado, Bacon, Honey Mustard, with Choice of Side Fruit or Chips

Happy Hour Canapé + Cocktail:

Charcuterie Board + Basil Gimlet

Dinner Appetizer:

Cucumber Salad

Main Cource:

Blackended Mahi Drizzled with a Lemon Butter Dill

Sauce Paired with Sweet Potatoes and Chimichurri Glaze

Dessert

Triple-Cheese Cheesecake with Amaretti Crust + Expresso Martini

Day 4:

Breakfast:

Hummus, Avocado, & Scrambled Egg Toast, Topped with Sesame Seeds

Lunch:

Pesto Panini Composed of Sauteed Chicken, Mozzerella, Spinach, Tomato, Basil, Served on Ciabatta Bread

Happy Hour Canapé + Cocktail:

Lebanese Tabbouleh Salad

Parsley, Tomatoes, Red Onion, Bulgar Wheat, Shallots, Lemon Juice, and Olive Oil + Frozen Piña Colada

Dinner Appetizer:

Freshly Made Guacamole from Caribbean Avocados

Main Course:

Jerk Chicken Tacos with Cilantro, Corn, and Mango Salsa

Dessert: Truffle Tiramisu

Day 5:

Breakfast:

Oatmeal Protein Bowl Accompanied by Berries and Immunity Building Smoothie

Lunch:

Pearled Couscous Mixed in Greek Veggie Blend Topped with Sauteed Shrimp

Happy Hour Canapé + Cocktail:

Pomegranate Brie Apple Bites. Layered Fruit & Cheese on a Gluten Free Crispbread + Paired with a French 75 Cocktail

Dinner Apperizer:

Watermelon Salad with Cilantro and Goat Cheese

Main Course:

Seared Tune Steak Aside Baked Sweet Potato and Grilled Squash

Dessert:

Caribbean Rum Cake Covered with a Brown Butter Glaze

Day 6:

Breakfast:

Chia Seed & Greek Yogurt Parfaits Topped with Fruit and Organic, Gluten Free Granola

Lunch:

Mediterannean Faro Rice Veggie Bowl

Happy Hour Canapé + Cocktail:

Roasted Figs and Prosciutto + Freshly Muddled Mojito

Dinner Appetizer:

Marinated Beef Brochettes

Main Course:

Bahamian Style Conch Fritters Chutney Sauce

Dessert:

Bread Pudding with Whiskey Sauce

Day 7: Final Day

Big Breakfast Includes:

Banana Pancakes or French Toast Drizzle with Canadian Maple Syrup, Scrambled Eggs, Bacon and a side of Fruit

Lunch:

Italian Pinwheels Stuffed with Artichoke

Happy Hour Canapé + Cocktail:

Tzatziki Dipped Baked Falafel + Honey Basil Tom Collins Cocktails

Dinner Appetizer:

Quinoad Salad

Main Course:

Charred Filet Mignon atop Mashed Potato Paired with Asparagus

Dessert:

Chocolate Oreo Pudding Delight

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.

HALF-BOARD OPTION:
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense

LOCAL-FARE OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

Minimum 5 nights.

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.

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 9 Guests 10 Guests
Summer 2024 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000
Winter 2024 to 2025 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000
Summer 2025 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000

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.

HALF-BOARD OPTION:
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense

LOCAL-FARE OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

Minimum 5 nights.

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.

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)

Captain Adriana
Captain Adriana was born and raised in Puerto Rico. She grew up in and out of the water but has always had the privilege of being on boats most of her life. Her love for sailing developed in her 20’s when her dad bought his first cruising sailboat. This lead to her being able to explore some of the most exotic sailing destinations in the Caribbean. Previous to her sailing to these exotic destinations she went to college in Florida where she got a her BBA degree and also where she met Chef Justin. During her time in Florida she also worked in the service industry where she was able to fine tune her passion for entertaining. Coming from this background she was able to combine her love of the water and hosting into the perfect career for her being a charter captain. She is a very determined young woman making her way in this industry which is thanks to being such a hard worker.

Chef Rachael Denning
Come Adventure in the Caribbean with Chef Rachael!

East coast, born and raised in the suburbs of Philadelphia, Rachael spent her summers living with her extended family in Newburyport, MA, and North Wildwood, NJ. These places are where sailing first caught her eye. For the past two years she has been a crew member of Sail Wild Hearts in sweet home Orange Beach, Alabama. Rachael enjoys surfing, yoga, tennis, playing her steel drum, braiding hair, and making people laugh. She attended the majority of her college years at the University of Pittsburgh Johnstown, majoring in Chemical Engineering with career aspirations of, one day, starting her own Holistic company. Having a deep passion for clean personal care products, Rachael aspires to fulfill a greater purpose by protecting public health from dangerous ingredients that are commonly found in our everyday household items.

Her culinary experience has been exemplified in her nine years dedicated to the restaurant industry. Fulfilling every position from the front of the house to the back of the house, Rachael took the most liking to the Food aspect of a restaurant. Notably, her “cheffing journey” really took off after her first sailboat delivery, where her crew consisted of two Israelis and a South American. This inspired her to continue developing the diversity of her culinary expertise in various locations including a Mediterranean kitchen and a quaint Italian cafe. Gaining knowledge every day through worldly experiences, Chef Rachael offers a wide variety of cultural cuisines. Today, her culinary style renders flavors of American, Asian, Italian, Mediterranean, Mexican, and is working on incorporating flavors of the Caribbean. As her grandmother always says, “If you can read a recipe, you can cook anything!”.

Rachael is truly someone who cares about others. Understanding the role of her job, her goal is to ensure her guests are enjoying their time to the fullest. Nothing is too extravagant; she finds it important to go above and beyond for her guests to ensure your vacation will be unforgettable!

Title Name Nation Born Languages
Captain Adriana Vega USA 1995 English, Spanish
Crew Rachael Denning USA

Captain

Adriana Vega

Chef/First Mate

Rachael Denning

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator 13.5kw Genset
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod No

General

Length 48 ft
Pax 10
Cabins 5
Year Built 2023
Cruise Speed 8
Guest Smoke Sugar Scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 13ft Zar Mini
Dinghy Hp 30
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube 2
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 48.00 Ft
Beam 26
Draft 5
Queen 4
Twin Cabins 1
Pref Pickup STT
Other Pickup Tortola
Turn Around 48 hrs preferred, Inquire for
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Num Cds Yes
Board Games No
Num Books No
Cam Corder No
Num Dine In 8
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 110v
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Swim Platform Scoop Steps
Fish Gear Type 1 Trolling
Num Fish Rods 1
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night No
Other Toys 18.9ft x6.8 Floating Mat

4 Queens, 1 Bunk Cabin

Day 1: Welcoming Meal

Breakfast:

Homemade Crepe Shell Stuffed with Wild Blueberries, Mango, Strawberry, Banana, Freshly Whipped Cream

Lunch:

Kale, Goat Cheese, Pecan Salad, Strawberries, Apples, and Raspberry Vinaegrette. Add Choice Protein

Happy Hour Canapé + Cocktail:

Fresh Veggies Dipped in Homemade Garlic Hummus + Lavender Lemonade

Dinner Appetizer:

Thin Crust Pesto Itialian Flatbread

Main Course:

Shrimp and Scallops Over Angel Hair Pasta Tossed in Buttercream

Dessert:

Homemade Watermelon Lime Sorbet

Day 2:

Breakfast:

Salmon, Cream Cheese, Dill, Tomato, Red Onion, Capers on a toasted New York Style Bagel

Lunch:

Poke Bowl with Spicy Tune, White Rice, Mixed Greens, Spinach, Edamame, Corn, Seaweed Salad, Sesame and Sunflower Seeds, Ginger, Crispy Onion, Topped with Poke and Eel Sauce

Happy Hour Canapé + Cocktail:

Nori Wrapped Vegetable Handroll Drizzled in a Sweet Eel Sauce + Reisling

Dinner Appetizer:

Thai Spring Rolled in Rice Paper, Cucumber, Carrot, Purple Cabbage, Cilantro, Basil, Vermicelli Rice Noodles, and Choice of Protein (Tofu or Shrimp)

Main Course:

Homemade Pho Broth (Beef or Chicken). Vermicelli Rice Noodles, Shiitake Mushrooms, Cilantro, Geen Onions, Lime Wedge

Dessert:

Green Tea Ice Cream

Day 3:

Breakfast:

Acai Smoothie Bowl Base (Acai, Pitaya, or Spriulina), Topped with Fresh Fruit, Granola, Hemp Seeds, Honey, Nutella, & Peanut Butter

Lunch: California Chicken/Turkey Club. Lettuce, Tomato, Avocado, Bacon, Honey Mustard, with Choice of Side Fruit or Chips

Happy Hour Canapé + Cocktail:

Charcuterie Board + Basil Gimlet

Dinner Appetizer:

Cucumber Salad

Main Cource:

Blackended Mahi Drizzled with a Lemon Butter Dill

Sauce Paired with Sweet Potatoes and Chimichurri Glaze

Dessert

Triple-Cheese Cheesecake with Amaretti Crust + Expresso Martini

Day 4:

Breakfast:

Hummus, Avocado, & Scrambled Egg Toast, Topped with Sesame Seeds

Lunch:

Pesto Panini Composed of Sauteed Chicken, Mozzerella, Spinach, Tomato, Basil, Served on Ciabatta Bread

Happy Hour Canapé + Cocktail:

Lebanese Tabbouleh Salad

Parsley, Tomatoes, Red Onion, Bulgar Wheat, Shallots, Lemon Juice, and Olive Oil + Frozen Piña Colada

Dinner Appetizer:

Freshly Made Guacamole from Caribbean Avocados

Main Course:

Jerk Chicken Tacos with Cilantro, Corn, and Mango Salsa

Dessert: Truffle Tiramisu

Day 5:

Breakfast:

Oatmeal Protein Bowl Accompanied by Berries and Immunity Building Smoothie

Lunch:

Pearled Couscous Mixed in Greek Veggie Blend Topped with Sauteed Shrimp

Happy Hour Canapé + Cocktail:

Pomegranate Brie Apple Bites. Layered Fruit & Cheese on a Gluten Free Crispbread + Paired with a French 75 Cocktail

Dinner Apperizer:

Watermelon Salad with Cilantro and Goat Cheese

Main Course:

Seared Tune Steak Aside Baked Sweet Potato and Grilled Squash

Dessert:

Caribbean Rum Cake Covered with a Brown Butter Glaze

Day 6:

Breakfast:

Chia Seed & Greek Yogurt Parfaits Topped with Fruit and Organic, Gluten Free Granola

Lunch:

Mediterannean Faro Rice Veggie Bowl

Happy Hour Canapé + Cocktail:

Roasted Figs and Prosciutto + Freshly Muddled Mojito

Dinner Appetizer:

Marinated Beef Brochettes

Main Course:

Bahamian Style Conch Fritters Chutney Sauce

Dessert:

Bread Pudding with Whiskey Sauce

Day 7: Final Day

Big Breakfast Includes:

Banana Pancakes or French Toast Drizzle with Canadian Maple Syrup, Scrambled Eggs, Bacon and a side of Fruit

Lunch:

Italian Pinwheels Stuffed with Artichoke

Happy Hour Canapé + Cocktail:

Tzatziki Dipped Baked Falafel + Honey Basil Tom Collins Cocktails

Dinner Appetizer:

Quinoad Salad

Main Course:

Charred Filet Mignon atop Mashed Potato Paired with Asparagus

Dessert:

Chocolate Oreo Pudding Delight

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