Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
---|---|---|---|---|---|---|---|---|
Summer 2024 | Inclusive | $90,000 | $90,000 | $90,000 | $90,000 | $90,000 | $95,000 | $95,000 |
Winter 2024 to 2025 | Inclusive | $90,000 | $90,000 | $90,000 | $90,000 | $90,000 | $95,000 | $95,000 |
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.
Holiday Rates
2024 CHRISTMAS: 1 – 8 Guests $120,000 Must end no later than Dec 26th.
2024/25: NEW YEARS: 1 – 8 Guests $140,000 Must begin no sooner than Dec 28th
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Your Captain and Chef Roland and Vanessa, both vibrant, energetic and charming hosts, with an unfailing sense of humor hail from Cape Town South Africa, where they met through mutual friends while still in their 20’s. Married in 2010, they are both well-travelled and have chartered together since about 2012.
Roland has been boating since a very young age, hanging around the Royal Cape Yacht Club and offering his services as a boat cleaner, (literally starting from the bottom up) and being invited onboard on race days as rail bait! While remaining a keen boater, he went on to working as a industrial technician before becoming an entrepreneur. Owning his own business afforded him the flexibility to keep sailing, and Roland assisted or captained on a variety of long-distance sailing yacht deliveries, accumulating in excess of 100 000Nm. It was during one of these yacht deliveries to the Caribbean, Roland discovered the world of charter yachts.
While in her 20’s, Vanessa embarked on a live-aboard dive vacation in the Red Sea. Her first live-aboard boating experience inspired her to abandon her life in the South African hospitality/culinary industry and set a course for new horizons. Vanessa was for many years in the restaurant industry, from South Africa, to Europe, to South and Central America to finally owning her own eatery in the prestigious London-Marylebone area. Vanessa’s mom was her first inspiration, teaching Vanessa to create dishes that please, and accommodating various dietary requirements.
Shortly after marrying, Roland and Vanessa combined their respective skill sets and moved from South Africa to Antigua to manage a live-aboard term charter sail boat. Between 2012-present, Roland and Vanessa have run charters from the Virgin Islands to Grenada, gaining an intimate knowledge of the leeward and windward islands on sailboats of different shapes and sizes.
Roland and Vanessa are both avid scuba diver/free diver, Roland also happens to be a PADI Instructor, Vanessa is a PADI Divemaster.
When not in the galley, Vanessa is swimming in the ocean or hiking on land, and she loves white water rafting. Roland’s love of sailing keeps him busy but he also enjoys kite surfing and heraldry.
First Mate Thomas was brought up in Durban, South Africa, where he fell in love with ocean surfing and free diving. He then joined the sailing industry in 2018, gaining sailing experience while voyaging 80 000 nm. Tom is not a typical “ achtie”—he’s a true sailor with tons of traditions he loves to bring up on charter. Tom has a great reputation with previous guests, always striving to make sure they have a great time. He takes time teaching guests new and exciting sports (like kite surfing!) and takes time to explain what the crew are doing while sailing.
Engineer Jacob hails from the coast of New Jersey in the northeastern United States. Surrounded by a family of sailors, divers, and fisherman, Jacob’s love and appreciation for the ocean developed from an early age. In 2010 Jacob’s family traded their life in New Jersey for the warm waters off the pacific coast of Costa Rica. Jacob was first introduced to the yachting industry in 2016 and Immediately he knew he belonged. He excelled for the next five years fulfilling the role of steward/deckhand aboard sailing yachts executing luxury term charters throughout the Caribbean. In 2021, Jacob began pursuing his ultimate dream of becoming a ship’s engineer; in early 2023 he got his chance. After accepting a lead role on Abide’s extensive refit project, Jacob’s mechanical skills and knowledge were honed and put to the test during a twenty-month yard period. Over the past eight years Jacob has cemented himself as a well rounded and competent crew member. So whether you need your oil changed, your sails trimmed, or your cocktail mixed to perfection Jacob is truly a jack of all trades.
Deckhand Elizabeth is from Houston, Texas, where she grew up sailing on Galveston Bay and where she fell in love with being in the water. She left the bureaucratic world of Washington, D.C., to pursue her dream on the water and has been in the industry since 2022. She looks forward to welcoming you aboard and facilitating your dream holiday!
Not available for Sale or Charter in the USA.
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Roland Schaeffer | South African | 1964 | English |
Crew | Vanessa Verster | South African |
Captain
Roland
Chef
Vanessa
First Mate
Thomas
Engineer
Jake
Deckhand/Stewardess
Elizabeth
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
ABIDE offers four beautifully appointed guest cabins all aft of the ship. Furthest aft is the main cabin, which takes the full width of the boat at the stern, has a queen bed, daybed for lounging, full-sized desk and smart TV.
Starboard side, forward of the main cabin are two guest cabins. One cabin has a double bed and a single bed, with another cabin offering 3 single beds.
Port side, forward of the main cabin is the VIP guest cabin with a queen bed and desk.
Each cabin is thoughtfully furnished with luxury bedding, ample cabinet and closet storage, and beautiful, modern en-suite heads. Each cabin also has its own temperature control adding to the personalized comfort and convenience.
Breakfast
- Leek & Feta omelette with a sprinkle of sumac
- Toast with crab & coriander – chilli mayo
- Lobster hash: local caught Lobster , russet potatoes , topped with poached eggs and garlic infused ghee
- Spiced avocado with black beans , sour cream & cheese , on homemade toasted sourdough rubbed with garlic
- Baked Challah French toast topped with fresh berries and a drizzle of maple syrup
Lunch
- Salmon Poke Bowl: Wild Alaskan Salmon ,sushi rice , roasted beets, watermelon radishes , wakame seaweed and toasted sesame seeds
- Spicy Thai steak salad: top sirloin, Thai dressing with a side of steamed basmati rice
- Ginger – Beet salad bowls : quinoa, ginger harissa vinaigrette and home made cape seed loaf
- Seared mushrooms , Radicchio & Fregola with whipped Ricotta
- Sesame crusted seared Ahi salad with kale, Napa cabbage , roasted cashews and avocado
Hors d’ oeuvres
- Black bean – chipotle dip
- Tandoori lamb meatballs with minted yogurt
- Lima Bean mash with Muhammara
- Pizza Bianca with potato, anchovy and sage
- Selection of samosa’s with homemade relish’s and chutneys
Starter
- Ocean Trout tartare with tomato tea
- Chilled cucumber, cauliflower and ginger soup with toasted almonds an mint
- Peaches with Burrata: sliced ripe peaches , torn burrata dressed with a basil & lemon vinaigrette
- Char-grilled prawns with creamy cucumber and dill salad.
- Oven- Charred Tomato stuffed with peppers
Entrée
- White Miso glazed cod with three bean, three lime salad
- Filet with parsnip cream, wild mushrooms and steamed broccolini
- Black pepper tofu with steamed rice
- 48 hour Sous vide beef short rises with chive flecked polenta and caramelized kimchi
- Shrimp stew with toasted fennel, lemon & chives
Dessert
- Strawberry , Pomegranate and Rose petal mess
- Chocolate pots with lemon shortbread
- Passionfruit tiramisu
- Pears baked with lemon, bay & Marsala
- Classic crème brûlée with rosemary biscuits
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.