Ed Hamilton & Co. Yacht Charter Agents

ASTROLABE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Accommodations

ASTROLABE is accommodating up to 8 guests in 4 double luxurious cabins including a Master cabin.
All equipped with beds 2.05 m long x 1.60 m large, side access to the bed, shower rooms with separate shower, air conditionning with private control, plugs, converter, hair dryer and numerous storage spaces.
The Master cabin is also equipped with a flat TV Screen

Separate crew quarters

Sample Menu

S/Y ASTROLABE – SAMPLE MENU by Irving Gutierrez 

DAY 1

LUNCH

Thin tart with seasonal vegetables, eggplant caviar

Sea bass fillet, spinach pesto risotto.

Red fruit mascarpone cream, pistachio

DINNER

Apple and walnut goat’s cheese aumônière

Red quinoa salad, poached salmon with fennel seeds.

Chocolate moelleux, tonca beans, vanilla ice cream

DAY 2

LUNCH

Caprese camembert di bufala salad.

Veal quasi, summer jardinière, green olive sauce.

Strawberry basil soup

DINNER

Pea and mint soup

Monkfish with chorizo and brown rice

Pineapple crumble with rum

DAY 3

LUNCH

Wasabi gazpacho, black sesame crouton.

Turbot fillet with lavender beurre blanc

Verbena yoghurt ice cream

DINNER

Samoussa surprise with truffle.

Parmesan-crusted cod Sardinian fregola

Orange blossom panna cotta

DAY 4

LUNCH

Shrimp with coriander, chef’s guacamole.

Beef tenderloin tagliata, arugula salad

Lemon tartlet

DINNER

Mini pissaladière provençale

Coquillette ham gourmet cheese Dessert.

Cream puffs

DAY 5

LUNCH

Zucchini cigar with crab cakes

Beef carpaccio, sweet potato potatoes

Coupe de glace ” Simone ”(pistachio ice cream, flaked almonds, whisky cork)

DINNER

Tombé of leeks, crispy egg yolk with truffle.

Sea bream tartar with mango.

Tiramisu with pears

DAY 6

LUNCH

Red mullet and zucchini tartine with olive powder.

Langoustine ravioli with Thai broth

Breton sablé with raspberries

DINNER

Lobster cappuccino

Lobster tail poached in half-salt butter. Glazed vegetables

Chef cake (surprised)

DAY 7

LUNCH

Gravelax salmon with citrus cream

Butcher’s cut rossini style and coffee. Darphin apple.

Fresh fruit palette with mint and lime.

DINNER

Cream of celeriac quail egg Porcini mushroom chunk

Lebanese kefta like a mousaka

Crème brûlé passion

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 10%-15% of the charter fee.

SUMMER 2024 – WEST MED – CORSICA – SARDINIA

WEEK 2-8 PAX: July-August €28 000 + 30% APA + 20% VAT / MYBA terms
WEEK 2-8 PAX: June – September €24 000 + 30% APA + 20% VAT / MYBA terms
WEEK 2-8 PAX: May – October €20 000 + 30% APA + 20% VAT / MYBA terms

Additional Rate Information

Summer Area: W. Med -Riviera/Cors/Sard.

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: ASTROLABE is opened to charters in the Leeward & Windward Islands.

 

Charter Rates Per Week

Rate Period Terms 2 Guests
Summer 2024 Plus Expenses €28,000/week

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 10%-15% of the charter fee.

SUMMER 2024 – WEST MED – CORSICA – SARDINIA

WEEK 2-8 PAX: July-August €28 000 + 30% APA + 20% VAT / MYBA terms
WEEK 2-8 PAX: June – September €24 000 + 30% APA + 20% VAT / MYBA terms
WEEK 2-8 PAX: May – October €20 000 + 30% APA + 20% VAT / MYBA terms

Location Details

Summer Area: W. Med -Riviera/Cors/Sard.

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: ASTROLABE is opened to charters in the Leeward & Windward Islands.

 

CAPTAIN: Elisabeth LIEUTAUD
French
CAPTAIN 500 & 200 Voile
STCW 2010
Languages: French, English, Spanish, Portuguese, German

Elisabeth is a certified STCW2010 sailing captain, an exceptional professional holding qualifications including “Captain 200” and “Captain 500” French license, and Master of Yacht 200 Tons Unlimited + Sailing.

Her diverse journey encompasses sailing experiences in high and low latitudes, from Corsica and Brazil to the Cyclades, South Africa, Asia, Tahiti, and New Zealand.

Her professionalism and commitment to maritime safety are underscored by her high-level certifications.
Her versatility is evident in her successful navigation of long distances during sailing deliveries across various international destinations. As a seasoned captain, her technical expertise and unwavering passion for exploration make her a valuable addition to any maritime team.

CHEF: Irving GUTIERREZ
French/Mexican
STCW
Food and Safety level 2
A-Level Professional Grade in Catering
Languages: French, English

I am a young Franco-Mexican Private Chef, and my culinary journey began in the heart of Mexico, surrounded by the enticing aromas emanating from my parents’ kitchen.

Upon my arrival in the south of France, I swiftly redirected my academic focus towards the culinary arts.

Today, I find immense joy in every aspect of meal preparation, fueled by a profound passion for the art of cooking and a commitment to delivering an extraordinary dining experience.

Having honed my skills in a diverse array of restaurants, ranging from bistros to gourmet establishments, I approach cooking with a blend of love, passion, precision, and respect.

My culinary style is deeply influenced by both French and global traditions, resulting in a seasonal and versatile approach to creating memorable dishes. Throughout your time on board, I am dedicated to surpassing your culinary expectations, ensuring each meal is a delightful and unforgettable experience.

DECKHAND/ STEWARDESS: Alexia BRIZI
French, Born 15 February 1976
STCW 2010 – CMP/ Deckhand certificate
Certificate of Hygiene & Food Level 3
Language: Fluent English

Alexia is very appreciated for her cheerful character; she is exceptionally involved in everything she is doing and is also very generous.
Active and very organized, she is teaming up with efficiency with Elisabeth & Irwin on deck or below.

Her previous career ashore as a waitress, cook, bartender, hostess, or manager in various structures allows her today to manage an interior to the highest standards offering a dedicated service.

Title Name Nation Born Languages
Captain Elisabeth LIEUTAUD French 0 French, English, Spanish, Italian
Crew Irving GUTIERREZ French-Mexican

CAPTAIN

Elisabeth LIEUTAUD

CHEF

Irving GUTIERREZ

STEWARDESS - DECKHAND

Alexia BRIZI

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator YES
Water Maker 360 L/hour
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 62 ft
Pax 8
Cabins 4
Year Built 2021
Cruise Speed 7 Knots
Guest Smoke YES, at the aft
Guest Pet No
Children Allowed Yes
Min Child Age No min age

Leisure

Dinghy Highfield 460
Dinghy Hp Honda 60 HP
Adult W Skis 1
Jet Skis No
Wave Run 1
Knee Board No
Stand Up Paddle 3
Wind Surf No
Gear Snorkel 8
Tube No
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Float Mats No
Games Beach No
Fishing Gear No

Other Specs

size Feet 62.00 Ft
Beam 32 Ft
Draft 5.41
Queen 4
Pref Pickup ST MARTIN
Other Pickup SAINT VINCENT
Turn Around 48HOURS
Vcr Dvd No
Salon Stereo Yes
Board Games Yes
Num Books Yes
Cam Corder No
Sun Awning Yes
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 220V
Water Capacity 264 gallons
Dinghy Pax 9
Kids Skis 1
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Swim Platform Yes
Boarding Ladder YES
Dinghy Sailing No
Green Reuse Bottle Yes
Green Other Bio-degradable detergentSeparation of Garbage Trying to avoid plasticWelcome-Shampoo bio-degradable
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Huge Sun awning at the front of the Yacht
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge If guests expect all night, then OK without surcharge
Deep Sea Fish No
Sail Instruct No
Other Toys Semi-rigid tender : 15.09 ft – 8 Passengers
Engine : Honda / 60 CV
Water-ski for adult and children
Wakeboards
Individual towed buoy
3 Inflatable SUPs
2 Underwater Sea Scooter
Snorkeling equipment for 8
Noodles

ASTROLABE is accommodating up to 8 guests in 4 double luxurious cabins including a Master cabin.
All equipped with beds 2.05 m long x 1.60 m large, side access to the bed, shower rooms with separate shower, air conditionning with private control, plugs, converter, hair dryer and numerous storage spaces.
The Master cabin is also equipped with a flat TV Screen

Separate crew quarters

S/Y ASTROLABE – SAMPLE MENU by Irving Gutierrez 

DAY 1

LUNCH

Thin tart with seasonal vegetables, eggplant caviar

Sea bass fillet, spinach pesto risotto.

Red fruit mascarpone cream, pistachio

DINNER

Apple and walnut goat’s cheese aumônière

Red quinoa salad, poached salmon with fennel seeds.

Chocolate moelleux, tonca beans, vanilla ice cream

DAY 2

LUNCH

Caprese camembert di bufala salad.

Veal quasi, summer jardinière, green olive sauce.

Strawberry basil soup

DINNER

Pea and mint soup

Monkfish with chorizo and brown rice

Pineapple crumble with rum

DAY 3

LUNCH

Wasabi gazpacho, black sesame crouton.

Turbot fillet with lavender beurre blanc

Verbena yoghurt ice cream

DINNER

Samoussa surprise with truffle.

Parmesan-crusted cod Sardinian fregola

Orange blossom panna cotta

DAY 4

LUNCH

Shrimp with coriander, chef’s guacamole.

Beef tenderloin tagliata, arugula salad

Lemon tartlet

DINNER

Mini pissaladière provençale

Coquillette ham gourmet cheese Dessert.

Cream puffs

DAY 5

LUNCH

Zucchini cigar with crab cakes

Beef carpaccio, sweet potato potatoes

Coupe de glace ” Simone ”(pistachio ice cream, flaked almonds, whisky cork)

DINNER

Tombé of leeks, crispy egg yolk with truffle.

Sea bream tartar with mango.

Tiramisu with pears

DAY 6

LUNCH

Red mullet and zucchini tartine with olive powder.

Langoustine ravioli with Thai broth

Breton sablé with raspberries

DINNER

Lobster cappuccino

Lobster tail poached in half-salt butter. Glazed vegetables

Chef cake (surprised)

DAY 7

LUNCH

Gravelax salmon with citrus cream

Butcher’s cut rossini style and coffee. Darphin apple.

Fresh fruit palette with mint and lime.

DINNER

Cream of celeriac quail egg Porcini mushroom chunk

Lebanese kefta like a mousaka

Crème brûlé passion

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