Ed Hamilton & Co. Yacht Charter Agents

KASIOPEJA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

***Some Photos in this brochure of the vessel are stock photos.***

Sample Menu

DAY BREAK

Breakfast is served with fresh fruit, yogurt, granola, cereal, coffee or tea, and juice of your choice. For the adventurous, Mimosas and Jody’s Famous Bloody Marys are available.

Fluffy Buttermilk Pancakes with real Maple Syrup or Jody’s Homemade Syrup, served with Crispy Bacon

Chef’s Choice Eggs Benedict with House Made Hollandaise Sauce

(examples : Southwestern, Traditional, Seafood, Florentine)

Ham, Havarti and Thyme Quiche with Toasted English Muffins and Homemade Jam

Rise N’ Shine Breakfast Sandwiches on a large, flaky Croissant with your choice of fillings

Large New York Style Bagels with Herbed Cream Cheese, Smoked Salmon and Capers, served with Tomato and Onion slices

Thick Sliced Praline Pecan French Toast garnished with Orange Zest and Confectioner’s Sugar

Three Cheese Italian Baked Eggs with Grilled House Made French Bread

MID DAY

Lunch is served with beer, wine, or favorite drink of your choice. Fresh made brownies or cookies are available for dessert.

Margarita Chicken Salad with Tropical Fruit and a Margarita-style dressing, served with a pitcher of Jody’s Margaritas

Build-Your-Own Blackened Mahi Mahi Tacos with Pineapple Salsa, Kicked Up Rice and a Cool and Creamy Avocado Sauce with Corn or Flour Tortillas

Loaded Beef or Chicken Taco Salad served in Handmade Tortilla Bowls with Chips, Salsa Roja and Guacamole

Ahi Tuna Nicoise Salad served on Fresh Local Greens with Fingerling Potatoes and a House Made French Vinaigrette

Blackened Jumbo Shrimp over a Greek Salad with Local Greens, served with fresh made Hummus and Pita Points

The Great State of California Chicken Sandwiches served Mile High with Swiss Cheese, Bacon, Avocado, Lettuce and Tomato and a Creamy Mustard Sauce on Brioche Rolls, with House Made Slaw

HORS D’EOUVRES

Served with wine, your favorite cocktail, or the special cocktail of the day

Warm Spinach and Artichoke Dip served with Tortilla Chips and Herbed Crackers

Tomato Bruchetta on Fresh French Bread Toasts with Mozzarella Cheese and Local Basil

Local Conch Ceviche with Mango and Peppers, served with Crudites and Lettuce Wraps

Mediterranean Platter with Fresh Made Hummus, Tzatziki, Pita Toasts, Fresh Vegetables, and a Feta/Olive Spread

Mini Lobster Cakes with a Creole Tartar Sauce

Ahi Tuna Nachos with fresh Wonton Crisps, Wasabi Aioli, and a Seaweed Salad

Baked Crab Stuffed Mushrooms with a drizzle of Warm Garlic Butter

STARTERS

Caprese Salad with Burrata, Nectarines, and Heirloom Tomatoes

Asian Styled Steak Salad over Local Greens

Watermelon, Feta, and Mint Salad with a Lime Vinaigrette

Cream of Brie Soup with Crumbled Bacon and Fresh Chives

Homemade Crab Cake with Two Sauces, served over Mesculan Greens

Roasted Garlic Bisque with a Toasted Fresh Baguette Slice

MAIN

Dinner is served with a specialty selected wine, cocktail, or drink of your choice

Marinated and Grilled Pork Tenderloin served with a Merlot Mushroom Sauce, Potato Au Gratin Timbales, and Sauteed Asparagus

Jumbo Shrimp Scampi served over Angel Hair Pasta with Fresh Shaved Parmesan, served with Savory Herbed Beer Bread

Crab, Parmesan, and Herb Crusted Grouper served with a Wild Rice Blend and Roasted Vegetable Medley

Hand Cut Filet Mignon grilled and drizzled with Demi Glace, served with Mushroom Risotto and Roasted Vegetables

Cajun Spiced Red Snapper served over Zoodles in a Lemon Butter Sauce, and Seasoned Rice

Spinach and Mushroom Lasagna Rotini smothered in Homemade Marina with shaved Parmesan and Fresh Basil

Red Wine Braised Beef Short Ribs with Creamed Potatoes and Rosemary Brussel Sprouts

DESSERT

Dessert is served with coffee, wine, or liqueur of your choice.

Key Lime Pie Parfait with Lime Zest and Fresh Whipped Cream

Sticky Toffee Pudding with Warm Toffee Sauce and Fresh Whipped Cream

Poached Pears with a Vanilla Rum Sabayon garnished with Cinnamon Infused Chocolate “Leaves”

Rich Chocolate Mousse with Fresh Whipped Cream and Shaved Chocolate

Hot Grand Marnier Souffles with Powdered Sugar

Chocolate Cheesecake with Caramel Sauce, Melted Chocolate and Fresh Whipped Cream

Fourless Chocolate Torte served with Fresh Berries and Vanilla Ice Cream

Jody can adapt the menu to any dietary need or allergy.

Dietary restrictions are always considered.

SHIP’S BAR

Tito’s | Grey Goose | Deep Eddy Lemon

Tanqueray | Bombay Sapphire

Lunazul Blanco | Jose Cuervo 1800

Bulleit Bourbon | Crown Royal

Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Passion Fruit | Cruzan Mango | Cruzan Tropical Fruit

Cointreau | Angostura Bitters

Coke | Diet Coke | Ginger Beer | Club Soda | Ting | Pink Ting | Orange Juice | Pineapple Juice 
 Passion Fruit Juice | Cranberry Juice | Bloody Mary Mix | Cream of Coconut

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.

GENERAL NOTES: MINIMUM NIGHTS: 5
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.

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 MEAL PLAN OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore 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: $30,000
NEW YEARS: $32,000

 

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 $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Winter 2024 to 2025 Inclusive $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Summer 2025 Inclusive $22,000 $22,500 $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.

GENERAL NOTES: MINIMUM NIGHTS: 5
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.

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 MEAL PLAN OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore 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: $30,000
NEW YEARS: $32,000

 

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 Derek Watkins

I was born and raised near Boston in a town called Reading, Massachusetts. I enjoyed spending time outdoors and playing various sports. During the summer, I used to go to a family campground near the White Mountains in New Hampshire. However, as I grew older, sports took over my life.

After graduating from Reading Memorial High School, I decided to pursue my passion for sports. I attended East Stroudsburg University in the Pocono Mountains of Pennsylvania, where I played college football. A few years later, I found myself living in Wells, Maine, and decided to pursue a different path. Following in my grandfather’s footsteps, I became a bartender. This decision completely changed my life, allowing me to fund my love for traveling and adventure over the next 25 years.

During my time as a bartender, I not only mixed drinks but also acquired various other skills. I worked as a carpenter, a skis and snowboard technician, an Alaskan fisherman, a paint salesman, a tour manager, and even ran my own muscular therapy business. Throughout my journey, I called different places home including Boston, LA, Sitka Alaska, Aspen Colorado, Squaw Valley/North Lake Tahoe, New York City, and St. John in the US Virgin Islands.

However, my life wasn’t all about work. I made sure to make time for fun and rekindled my love for the outdoors. I became passionate about activities like backpacking, snowboarding, mountain biking, and traveling. I had the opportunity to visit incredible places such as India, Nepal, Central America, and various states in the USA.

In 2003, I came across pictures of a place called Maho Bay on the island of St. John in the US Virgin Islands. Although I had knowledge that St. John or the US Virgin Islands existed, those photos left a lasting impression on me. I had the intention to visit several times over the years but it never worked out.

Eventually, while in New York City, I decided it was time for a change. I purchased a one-way ticket to St. John and on my very first day there, I secured a job as a bartender. However, it was on the third day that my life took a significant turn. I was invited to go sailing, an experience that would completely transform my life.

From the moment I set foot on that sailboat, I knew I wanted to learn how to sail and become a captain. Fast forward to today, and I have achieved that dream. I hold a USCG 100 Ton Masters License with Sailing Endorsements, along with CPR and First Aid certificates, and my STCW-95 qualification.

One quote that resonates deeply with me is from J.R.R. Tolkien’s masterpiece, ‘The Fellowship of the Ring.’ Within the pages of this epic tale, Gandalf imparts his timeless wisdom to Frodo, saying, ‘All we have to decide is what to do with the time that is given us.’ These words have been a constant source of inspiration in my life, motivating me to seize each day and make the most of every moment.”

Now, in my 8th year in the US Virgin Islands, I am ready to assist you in executing your dream trip in a safe and knowledgeable manner. My primary goal is to ensure that your journey becomes a beautiful and unforgettable memory. You have chosen how to spend your time, and I am here to welcome you aboard!

Chef Jody Oles

Chef Jody is a native Californian, but has loved chartering in the islands for the last 17 years. She holds a US Coast Guard Masters License, and is a PADI Scuba Instructor, as well as an accomplished charter chef. Her passion for beautiful food equals her passion for the ocean. Before moving to the islands, Jody was an educator for several zoos and aquariums on each coast. She fell in love with the Caribbean waters working as an Aquarist at Coral World Marine park in St Thomas. Her knowledge of marine life gives her guests an experience they won’t forget! From the galley, her fresh breads, pastries, decadent desserts, and everything in between will present you with an array of goodies to tempt your taste buds. Her culinary style incorporates fresh local ingredients with culinary favorites for amazing meals that guests love. Her greatest pleasure is your smile of satisfaction!

Title Name Nation Born Languages
Captain Derek Watkins US 0
Crew Jody Oles US

Captain

Derek Watkins

Chef/First Mate

Jody Oles

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 No

General

Length 48 ft
Pax 8
Cabins 4
Year Built 2023
Cruise Speed 8
Guest Smoke Not onboard
Guest Pet No
Children Allowed No

Leisure

Dinghy 11ft RIB, Highfield
Dinghy Hp 25
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel No
Tube Yes
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 4.3
Queen 4
Pref Pickup STT
Other Pickup Tortola
Turn Around 48 hrs preferred, Inquire for
Builder Bali Catamarans
Vcr Dvd No
Salon Stereo Yes
Num Dvd Yes
Num Cds No
Board Games Yes
Num Books Yes
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 120V
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Swim Platform Scoop Steps
Num Fish Rods 4
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 Yes
Ac Night Yes
Ac Sur Charge No

***Some Photos in this brochure of the vessel are stock photos.***

DAY BREAK

Breakfast is served with fresh fruit, yogurt, granola, cereal, coffee or tea, and juice of your choice. For the adventurous, Mimosas and Jody’s Famous Bloody Marys are available.

Fluffy Buttermilk Pancakes with real Maple Syrup or Jody’s Homemade Syrup, served with Crispy Bacon

Chef’s Choice Eggs Benedict with House Made Hollandaise Sauce

(examples : Southwestern, Traditional, Seafood, Florentine)

Ham, Havarti and Thyme Quiche with Toasted English Muffins and Homemade Jam

Rise N’ Shine Breakfast Sandwiches on a large, flaky Croissant with your choice of fillings

Large New York Style Bagels with Herbed Cream Cheese, Smoked Salmon and Capers, served with Tomato and Onion slices

Thick Sliced Praline Pecan French Toast garnished with Orange Zest and Confectioner’s Sugar

Three Cheese Italian Baked Eggs with Grilled House Made French Bread

MID DAY

Lunch is served with beer, wine, or favorite drink of your choice. Fresh made brownies or cookies are available for dessert.

Margarita Chicken Salad with Tropical Fruit and a Margarita-style dressing, served with a pitcher of Jody’s Margaritas

Build-Your-Own Blackened Mahi Mahi Tacos with Pineapple Salsa, Kicked Up Rice and a Cool and Creamy Avocado Sauce with Corn or Flour Tortillas

Loaded Beef or Chicken Taco Salad served in Handmade Tortilla Bowls with Chips, Salsa Roja and Guacamole

Ahi Tuna Nicoise Salad served on Fresh Local Greens with Fingerling Potatoes and a House Made French Vinaigrette

Blackened Jumbo Shrimp over a Greek Salad with Local Greens, served with fresh made Hummus and Pita Points

The Great State of California Chicken Sandwiches served Mile High with Swiss Cheese, Bacon, Avocado, Lettuce and Tomato and a Creamy Mustard Sauce on Brioche Rolls, with House Made Slaw

HORS D’EOUVRES

Served with wine, your favorite cocktail, or the special cocktail of the day

Warm Spinach and Artichoke Dip served with Tortilla Chips and Herbed Crackers

Tomato Bruchetta on Fresh French Bread Toasts with Mozzarella Cheese and Local Basil

Local Conch Ceviche with Mango and Peppers, served with Crudites and Lettuce Wraps

Mediterranean Platter with Fresh Made Hummus, Tzatziki, Pita Toasts, Fresh Vegetables, and a Feta/Olive Spread

Mini Lobster Cakes with a Creole Tartar Sauce

Ahi Tuna Nachos with fresh Wonton Crisps, Wasabi Aioli, and a Seaweed Salad

Baked Crab Stuffed Mushrooms with a drizzle of Warm Garlic Butter

STARTERS

Caprese Salad with Burrata, Nectarines, and Heirloom Tomatoes

Asian Styled Steak Salad over Local Greens

Watermelon, Feta, and Mint Salad with a Lime Vinaigrette

Cream of Brie Soup with Crumbled Bacon and Fresh Chives

Homemade Crab Cake with Two Sauces, served over Mesculan Greens

Roasted Garlic Bisque with a Toasted Fresh Baguette Slice

MAIN

Dinner is served with a specialty selected wine, cocktail, or drink of your choice

Marinated and Grilled Pork Tenderloin served with a Merlot Mushroom Sauce, Potato Au Gratin Timbales, and Sauteed Asparagus

Jumbo Shrimp Scampi served over Angel Hair Pasta with Fresh Shaved Parmesan, served with Savory Herbed Beer Bread

Crab, Parmesan, and Herb Crusted Grouper served with a Wild Rice Blend and Roasted Vegetable Medley

Hand Cut Filet Mignon grilled and drizzled with Demi Glace, served with Mushroom Risotto and Roasted Vegetables

Cajun Spiced Red Snapper served over Zoodles in a Lemon Butter Sauce, and Seasoned Rice

Spinach and Mushroom Lasagna Rotini smothered in Homemade Marina with shaved Parmesan and Fresh Basil

Red Wine Braised Beef Short Ribs with Creamed Potatoes and Rosemary Brussel Sprouts

DESSERT

Dessert is served with coffee, wine, or liqueur of your choice.

Key Lime Pie Parfait with Lime Zest and Fresh Whipped Cream

Sticky Toffee Pudding with Warm Toffee Sauce and Fresh Whipped Cream

Poached Pears with a Vanilla Rum Sabayon garnished with Cinnamon Infused Chocolate “Leaves”

Rich Chocolate Mousse with Fresh Whipped Cream and Shaved Chocolate

Hot Grand Marnier Souffles with Powdered Sugar

Chocolate Cheesecake with Caramel Sauce, Melted Chocolate and Fresh Whipped Cream

Fourless Chocolate Torte served with Fresh Berries and Vanilla Ice Cream

Jody can adapt the menu to any dietary need or allergy.

Dietary restrictions are always considered.

SHIP’S BAR

Tito’s | Grey Goose | Deep Eddy Lemon

Tanqueray | Bombay Sapphire

Lunazul Blanco | Jose Cuervo 1800

Bulleit Bourbon | Crown Royal

Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Passion Fruit | Cruzan Mango | Cruzan Tropical Fruit

Cointreau | Angostura Bitters

Coke | Diet Coke | Ginger Beer | Club Soda | Ting | Pink Ting | Orange Juice | Pineapple Juice 
 Passion Fruit Juice | Cranberry Juice | Bloody Mary Mix | Cream of Coconut

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.