Ed Hamilton & Co. Yacht Charter Agents

EARNOUT

  • Guests 6
  • Cabins 3
  • Model Powered Catamaran
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodation for 6 guests in 3 queen cabins, which are all en-suite. Each cabin has an independent A/C. High quality bed linens and towel sets.

Sample Menu

BREAKFASTS

Eggs Benedict on toasted Brioche with Canadian Bacon and classic Hollandaise sauce

Italian Omelette stuffed with sauteed Pancetta, Spinach, Mushrooms, and Cherry Tomatoes topped with Feta cheese and fresh Basil served with a side of Homefries

Acai Bowls Topped with Fresh Tropical Fruit, Granola, and Toasted Coconut

Avocado Toast with Poached Eggs and a Balsamic reduction

Vegetable and sausage Frittata served with homemade Blueberry Muffins

Smoked salmon on a toasted Cream Cheese Bagel topped with a Lemon Dill dressing and Capers

Classic American Breakfast spread with Pancake Stacks, Bacon, Scrambled eggs

LUNCHES  

Ribeye steak sandwiches on a Ciabatta loaf topped with Caramelized Onion and creamy Chimichurri sauce

Mediterranean bowls served on a bed of Lemon Dill Orzo topped with Turkey Feta meatballs and homemade Tzatziki sauce

Shrimp and Avocado salad served with sushi rice and Mango Salsa

Tuna poke bowls topped with Eel sauce and Sriracha Mayo

Blacked Mahi Mahi Tacos on homemade Tortillas served with Chips and Guacamole

Classic Caesar salad with Grilled Chicken, Toasted Baguette, Roasted Chickpeas and a Parmesan Crisp

Buddha Bowls served with Quinoa, Hot Honey Halloumi, Oven Roasted Vegetables, and a Tahini Dressing

APPETIZERS

Brie and Prosciutto Crostinis with Fig Jam and Arugula

Blueberry and Goat cheese Flatbread with Toasted Walnuts and Caramelized Onion

Melon and Prosciutto bites with Mozzarella and Basil

Charcuterie and Cheese Board

Stuffed Mushrooms with Rosemary and Parmesan

Coconut Shrimp served with Sweet Chili Sauce

Chips and Fresh Guacamole

DINNERS

Pistachio-crusted salmon served with Parsley Lemon Couscous and a side of Roasted Asparagus

Red Wine Braised Short Ribs served with Parmesan Mashed Potatoes and Honey Roasted Brussels Sprouts

Caribbean Spiny Lobster Tail with a Creamy Lemon Linguine and Blistered Cherry Tomatoes

Pan Seared Scallops topped with Creamy Champagne Garlic sauce served with a Pea and asparagus Risotto

Filet Mignon served with a Red Wine Reduction, Roasted Potatoes, Carrots and Broccoli

Island Glazed Chicken Thighs served with Coconut Rice and blistered Garlic Green Beans

Chili Garlic Shrimp Stir fry served with Lo Mein and a Sesame Ginger sauce

DESSERTS

Flourless Chocolate Cake with Homemade Whipped Cream

Bananas Foster with Vanilla Ice Cream and homemade Crepes

Classic Cheesecake with a Strawberry Compote

Molten Chocolate Lava Cake

Classic Creme Brulée with Fresh Berries

Grilled Pineapple with Vanilla Ice Cream and Toasted Coconut

Red Wine Poached Pear with Crème anglaise sauce a Pistachio Crumble

<<<<<<<<<<

Chef Ashley believes that every meal should be an experience and always accompanies each dish

with a beautiful table setting and the perfect Happy Hour Cocktail!    Ashley says “can’t have Tacos

without a homemade Margarita!!

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.

HOLIDAYS:
2024 Christmas Flat Rate $45,900 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $45,900 inquire about pick up. 7 night minimum.

CHILD DISCOUNTS: Discount Applied First Child 15 and under $500 discount ***must be 15 or under at the time of charter***

Rates are Caribbean Terms: All Inclusive and also Inclusive of Taxes.
** BAHAMAS – Rates are plus 14 % tax (4 % Bahamian tax and 10 % VAT).

*5 Night Minimum* Inquire for short charters.
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.

RELOCATION FEES:

Nassau – No relocation fee
Staniel Cay – $1,500 one-way – $3,000 round-trip
Georgetown – $2,000 one-way – $4,000 round-trip
Marsh Harbor – $1,000 one-way – $2,000 round-trip

 

 

 

 

Additional Rate Information

Summer Area: Bahamas

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Earnout will be launched in 2024 and will charter for the Winter Season 2024/5 in the BVI’s
Bahamas for summer season from May 2025.
Haul out in Florida during hurricane season

 

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2024 to 2025 Inclusive $36,900 $37,650 $38,400 $39,150 $39,900
Summer 2025 Inclusive $36,900 $37,650 $38,400 $39,150 $39,900

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.

HOLIDAYS:
2024 Christmas Flat Rate $45,900 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $45,900 inquire about pick up. 7 night minimum.

CHILD DISCOUNTS: Discount Applied First Child 15 and under $500 discount ***must be 15 or under at the time of charter***

Rates are Caribbean Terms: All Inclusive and also Inclusive of Taxes.
** BAHAMAS – Rates are plus 14 % tax (4 % Bahamian tax and 10 % VAT).

*5 Night Minimum* Inquire for short charters.
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.

RELOCATION FEES:

Nassau – No relocation fee
Staniel Cay – $1,500 one-way – $3,000 round-trip
Georgetown – $2,000 one-way – $4,000 round-trip
Marsh Harbor – $1,000 one-way – $2,000 round-trip

 

 

 

 

Location Details

Summer Area: Bahamas

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: Earnout will be launched in 2024 and will charter for the Winter Season 2024/5 in the BVI’s
Bahamas for summer season from May 2025.
Haul out in Florida during hurricane season

 

BILL AND ASHLEY’S STORY:

Bill and Ashley met in the small town of Airlie Beach, Australia. From there they bonded over a love for diving.

Soon after, Bill introduced Ashley to the world of sailing – until the pandemic hit and the industry came to a temporary stop. They grew closer through the lull of the pandemic and when things finally started to open back up, they continued to work around Australia together, in both sailing and diving jobs.

Eventually, they decided to move back to Florida, where they got married and began their life on this side of the world. After taking a summer job in the British Virgin Islands they became infatuated with the crystal clear blue water and the plentiful wildlife the Caribbean has to offer. For the past two charter seasons they have been crewing a charter catamaran around the Virgin Islands and sharing their passion with many delighted guests.

CREW PROFILES:

Captain Bill Holden:
Bill was born and raised in Belgium. After high school, Bill started a degree in sports management until he took a summer off to do a dive master internship in Thailand. Soon after arriving Bill fell in love with the diving culture and being around the ocean and since then has never looked back! He went far beyond his divemaster internship and eventually became an instructor. He spent the next four years traveling and teaching diving around the beautiful islands of Asia. After a successful four years instructing countless students, Bill discovered a new passion of Sailing. He jumped right in and followed his passion to Spain where he spent 6 months training for his Yacht Master certificate. From there, Bill moved to Australia to further his sailing career. He spent the next two years captaining a 50 foot catamaran for the number one tourist company in Australia. Here he fell in love with taking out charter guests and being around people who are taking a break from their normal lives to have some fun! Ever since, Bill has been hooked on the yachting industry.

Chef Ashley Akers:
Ashley was born and raised in Tampa, Florida where she discovered her love for the ocean and watersports at a young age through snorkeling, fishing and boating. She attended college at Florida State University where she acquired a degree in Family and Child Sciences. After a year working at a preschool, Ashley moved to Australia to further explore her love for the ocean. There she did her dive master internship and like Bill was hooked. She went on to get her instructors as well to continue her passion for teaching. To supplement her diving income, she also worked in a high-end resort as a server and bartender where she gained valuable hospitality skills and a love for the service industry. Ashley has always had a passion for putting on events and entertaining guests, at this resort she was able to help put on wedding receptions and make sure the guests had a special experience. Ashley loves going above and beyond to ensure guests always have an unforgettable time and especially combining her hospitality skills with her love of the ocean, which has led her to the chartering industry.

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Captain Bill Holden -MARINE QUALIFICATIONS:

STCW-95/PSA: November 2018
MCA/RYA Yachtmaster Offshore: January 2019
SSI/PADI Dive Instructor: October 2015
AMSA Marine Engine Driver G2: August 2019
USCG OUPV: December 2023
ENG1: May 2022

Chef Ashley Akers – MARINE QUALIFICATIONS:

STCW-95: May 2022
PADI Open Water Scuba Instructor: August 2020

Crew fully vaccinated

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Your professional crew can’t wait to take you on an unforgettable journey! Your qualified captain will design a tailor-made itinerary for your family and friends. Your chef will incorporate all your food preferences to design an award-winning menu that will satisfy all your senses.

Title Name Nation Born Languages
Captain Bill Holden American / Belgium 6 English, Dutch and French
Crew Ashley Akers American

Captain

Bill Holden

Chef /Mate

Ashley Akers

Chef's culinary designs

Ashley

Driving the tender

Bill

Enjoying the beach!

Ashley and Bill

Diving Day!

Bill and Ashley

A wonderful table setting for New Year

Ashley

Accomodation

Electric Heads 3

Amenities

Ac Full
Hair Dryer Yes
Generator 1 x Onan 21.5 kw MDKDV
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 55 ft
Pax 6
Cabins 3
Year Built 2024
Cruise Speed 8-10 knots
Guest Smoke Aft sugar scoops
Guest Pet No
Children Allowed Yes
Min Child Age No age limit

Leisure

Dinghy Yes
Dinghy Hp 70HP
Jet Skis No
Wave Run No
Knee Board 1
Stand Up Paddle 1
Wind Surf No
Gear Snorkel Yes
Tube 1
Wake Board 1
1 Man Kayak Yes
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Bill and Ashley are Dive Instructors
Dive Costs All Dives : $75 per dive per person
$200 for Resort Course (Discover Scuba Diving)

Other Specs

size Feet 55.00 Ft
Beam 25
Draft 3.6
Queen 3
Pref Pickup Nanny cay
Other Pickup TBA
Builder Two Oceans
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines Engines - 2 x Cummins QSB6.7 550 HPGenerator - 1 x Oman 21.5kw MDKDV
Voltages 110v
Water Capacity 58G/hour
Dinghy Pax 8
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Kite Boarding Details N/a
Swim Platform Yes
Boarding Ladder At rear
Fish Gear Type Rod and reel
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Solar panels, all green cleaning agents
Scuba Onboard Onboard
Resort Course $200 and would need a Dive Instructor on board
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 8
Num Regs 6
Num Weights 6
Num Divers 6
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys Other Toys –
2 x Sublue Underwater Sea Scooters
1 x Double ZUP board
1 x Wakesurf Board
Inflatable Hangout Water Hammock
Inflatable 360 Trio-Dock with Bar
1 Paddle board converted into a kayak
Tubing
Fishing: 2 trolling rods and 1 casting rod
1 x Go-Pro Camera
1 x Cannon Camera
Big selection of Board and Card Games

Accommodation for 6 guests in 3 queen cabins, which are all en-suite. Each cabin has an independent A/C. High quality bed linens and towel sets.

BREAKFASTS

Eggs Benedict on toasted Brioche with Canadian Bacon and classic Hollandaise sauce

Italian Omelette stuffed with sauteed Pancetta, Spinach, Mushrooms, and Cherry Tomatoes topped with Feta cheese and fresh Basil served with a side of Homefries

Acai Bowls Topped with Fresh Tropical Fruit, Granola, and Toasted Coconut

Avocado Toast with Poached Eggs and a Balsamic reduction

Vegetable and sausage Frittata served with homemade Blueberry Muffins

Smoked salmon on a toasted Cream Cheese Bagel topped with a Lemon Dill dressing and Capers

Classic American Breakfast spread with Pancake Stacks, Bacon, Scrambled eggs

LUNCHES  

Ribeye steak sandwiches on a Ciabatta loaf topped with Caramelized Onion and creamy Chimichurri sauce

Mediterranean bowls served on a bed of Lemon Dill Orzo topped with Turkey Feta meatballs and homemade Tzatziki sauce

Shrimp and Avocado salad served with sushi rice and Mango Salsa

Tuna poke bowls topped with Eel sauce and Sriracha Mayo

Blacked Mahi Mahi Tacos on homemade Tortillas served with Chips and Guacamole

Classic Caesar salad with Grilled Chicken, Toasted Baguette, Roasted Chickpeas and a Parmesan Crisp

Buddha Bowls served with Quinoa, Hot Honey Halloumi, Oven Roasted Vegetables, and a Tahini Dressing

APPETIZERS

Brie and Prosciutto Crostinis with Fig Jam and Arugula

Blueberry and Goat cheese Flatbread with Toasted Walnuts and Caramelized Onion

Melon and Prosciutto bites with Mozzarella and Basil

Charcuterie and Cheese Board

Stuffed Mushrooms with Rosemary and Parmesan

Coconut Shrimp served with Sweet Chili Sauce

Chips and Fresh Guacamole

DINNERS

Pistachio-crusted salmon served with Parsley Lemon Couscous and a side of Roasted Asparagus

Red Wine Braised Short Ribs served with Parmesan Mashed Potatoes and Honey Roasted Brussels Sprouts

Caribbean Spiny Lobster Tail with a Creamy Lemon Linguine and Blistered Cherry Tomatoes

Pan Seared Scallops topped with Creamy Champagne Garlic sauce served with a Pea and asparagus Risotto

Filet Mignon served with a Red Wine Reduction, Roasted Potatoes, Carrots and Broccoli

Island Glazed Chicken Thighs served with Coconut Rice and blistered Garlic Green Beans

Chili Garlic Shrimp Stir fry served with Lo Mein and a Sesame Ginger sauce

DESSERTS

Flourless Chocolate Cake with Homemade Whipped Cream

Bananas Foster with Vanilla Ice Cream and homemade Crepes

Classic Cheesecake with a Strawberry Compote

Molten Chocolate Lava Cake

Classic Creme Brulée with Fresh Berries

Grilled Pineapple with Vanilla Ice Cream and Toasted Coconut

Red Wine Poached Pear with Crème anglaise sauce a Pistachio Crumble

<<<<<<<<<<

Chef Ashley believes that every meal should be an experience and always accompanies each dish

with a beautiful table setting and the perfect Happy Hour Cocktail!    Ashley says “can’t have Tacos

without a homemade Margarita!!

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.