Rates Per Week
Crew Profiles
Specifications
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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $92,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $100,000 |
| Summer 2025 | Inclusive | $92,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $100,000 |
| Winter 2025 to 2026 | Inclusive | $92,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $100,000 |
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.
Christmas week: $125,000 7 night Min. Charter to end by 27 Dec or 48 hour turn.
New Years week: $125,000 7 night Min. Charter to start no earlier than 29 Dec or 48 hour turn.
*An APA of 5% is recommended to cover any exclusive costs
Location Details
Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Location Details: NOT AVAILABLE FOR CHARTER IN US WATERS
JONATHAN | CAPTAIN | SOUTH AFRICAN / AUSTRALIAN
EXPERIENCE
I began sailing at a young age as I come from a family of avid sailors. I became a Commercial Captain in 2016, immediately commencing work in the Mediterranean. For the following 5 years I worked throughout the Mediterranean, Thailand, Pacific and Caribbean working on various types of catamarans and monohulls in both a charter, private and delivery capacity. For the past 3 years I have been working in the British Virgin Islands, running busy charter catamarans. As Captain, I make others feel at ease and in safe hands. I take a huge amount of pride in my boat and my crew.
HOBBIES
E-foiling, Sailing, Diving, Wakeboarding, Drone Videography and Camping
CRUISING AREAS:
Croatia, Greece, Montenegro, Dodecanese Islands, Canaries, French Polynesia, Tonga, Thailand, Australia, Caribbean, Bahamas, South Florida, South Africa.
WHAT CAN GUESTS EXPECT FROM YOU:
I am a very sociable Captain and I always manage to build strong relationships with guests. I take a huge amount of pride in my boat and my crew.
WHAT ARE YOUR MOST POSITIVE POINTS:
I have a high attention to detail and I am capable of doing anything I set my mind to.
WHAT DO OTHERS SAY ABOUT YOU:
I make others feel at ease, and in safe hands. I’m adventurous and easy going.
WHAT IS YOUR FAVOURITE QUOTE:
“You only have ONE life. So live it right, do what your heart tells you, and go for the one thing in the world that will make you truly happy.”
DOMINIC | CHEF | GERMAN
EXPERIENCE:
I have been a Chef since 2007, having worked in several 1-3 Michelin star restaurants for 11 years across Europe. I have also ran a cooking school in the US Virgin Islands and worked on Charter Catamarans since 2020. Our guests can expect from me the perfect tailored Menu to their likes and preferences from every corner of the world. Exciting and comforting flavors alike, I am always happy to share knowledge and let our guest look over my shoulders in our beautiful and spacious galley on ENDLESS HORIZON
HOBBIES:
Spearfishing, free diving, food travel, mountain biking
CRUISING AREA:
Caribbean (US and British Virgin Islands), Bahamas
WHAT CAN GUESTS EXPECT FROM YOU:
Our guests can expect from me the perfect tailored Menu to their likes and preferences from every corner of the world. Exciting and comforting flavors alike and I am always happy to share knowledge and let our guests look over my shoulders in our beautiful and spacious galley on ENDLESS HORIZON.
WHAT IS YOUR FAVOURITE COOKING STYLE?
Mediterranean with strong Asian influences.
WHAT ARE YOUR MOST POSITIVE POINTS:
Calm in stressful situations and environments, thriving to be better than the day before, positive attitude, always willing to progress and learn
WHAT DO OTHERS SAY ABOUT YOU:
That I am always in a great mood, empathic and go always the extra mile for guests and friends
FAVOURITE QUOTE:
Make it nice!
TRACY | CHIEF STEWARDESS | AUSTRALIAN
EXPERIENCE:
I first began working in the hospitality industry on land, where I worked in several restaurants and cafes in Australia over the span of 8 years. I grew up on speed boats and fishing boats but Jon was the one who introduced me to sailing yachts when we met in early 2020. I have been working in the yachting industry for the past 3 years, working on a number of busy charter catamarans in the Caribbean. I always go above and beyond to make others feel happy. When you come on board as guests, you will leave as friends with lifelong memories.
HOBBIES:
Diving, Sailing, Hiking, Water sports, Camping, Horse riding, Tennis
CRUISING AREA:
Australia, French Polynesia, Tonga, Caribbean, Bahamas, South Florida
WHAT CAN GUESTS EXPECT FROM YOU:
A willingness to go above and beyond to make others feel happy. When you come on board as guests, you will leave as friends with lifelong memories.
WHAT ARE YOUR MOST POSITIVE POINTS:
Compassionate, organised, ambitious
WHAT DO OTHERS SAY ABOUT YOU:
Kindhearted, approachable, genuine.
FAVOURITE QUOTE:
“To desire nothing beyond what you have is surely happiness.”
MITCHEL | DECKHAND | SOUTH AFRICAN
EXPERIENCE:
I started working on boats when my father purchased his boat about 10 years ago. I learnt to service, drive and clean the vessel which is where my love of boats and then yachting began. I’ve worked on 54-80ft charter catamarans in the Caribbean as well as larger superyachts. People describe me as a young, fun individual with a huge smile. I’m always present when needed by guests and I ensure the yacht is spotless.
HOBBIES:
Water Sports, fishing and surfing
CRUISING AREA:
Caribbean, Bahamas, South Africa
WHAT CAN GUESTS EXPECT FROM YOU:
A young, fun individual with a huge smile. Being present when needed by guests and ensuring the yacht is spotless.
WHAT ARE YOUR MOST POSITIVE POINTS:
Adaptable to situations, working well under pressure, nothing is too hard.
WHAT DO OTHERS SAY ABOUT YOU:
Fun, hard working person that is willing to do anything to make others happy.
FAVOURITE QUOTE:
“A dream doesn’t become reality through magic; it takes sweat, determination and hard work.”
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jonathan Crews | South African / Australian | 1990 | English, German |
| Crew | Dominic Horl | German |
Captain
Jonathan Crews
Stewardess
Tracy Sheperd
Chef
Dominic
Deckhand
Mitchel Potgieter
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
• Generators and water makers
• Three fully-equipped wet bars
• Two Designated Wine Fridges
• Three Designated Drink/Beer Fridges
• Three Ice Makers
• WiFi internet access
• Wireless Charging Pads located in the Salon, Bar Areas, and Cabins
• Luxury Linens, and Towels
• Reef-Safe and Organic Toiletries
• Large Smart TV screen in Salon
Toys:
• Adult water skis
• 2 Standup paddleboards
• 2 x two-person kayaks
• 3x foldable bicycles
• 1 Wakeboard
• 1 Tube
• 2 Sea Bobs
• Snorkel gear
• Floating 10x10 Bote hangout
• 2x E-Foil
By Chef Dominic
Breakfast
Soufflé Pancakes, marinated Berries, Pecan brittle and Nutmeg – Miso Caramel
Caribbean Benedict – Butter poached lobster,Tamarind Hollandaise, Poached egg, wilted chard,Mango Raisin chutney on Cassava crumpet.
PBJ French Toast – Brioche French Toast filled with Pecan butter and Raspberry Jam, caramelized Pecans,whipped ricotta, candied orange skin and maple sirup.
Caccio e peppe Rösti, Tomato marmalade, artisanal Brekkie sausages, easy over eggs and pesto
Buffet of different homemade Granolas, Bircher Muesli, Caribbean fruit salat and Yogurt
Smoked salmon and gravlax spread, whipped cream cheese with chives and radishes, pickled shallots,Capers and a variety of Bagels.
Huevos Rancheros with coffee beans, Roasted red pepper chutney, Cotija cheese and crispy tortillas.
LUNCH
Coconut passion fruit Ceviche with local Mutton Snapper, Iced onions and Boat made Tostadas.
Salad Niçoise with Swordfish, Onsen egg, la ratte potatoes and freshly baked olive Focaccia
Shaved fennel Salad with saffron, Orange and taciasca olives. Served with shrimp toast and Ginger pickled Carrots.
Vietnamese BBQ spread with different grilled meat and fish skewers, dips, vinaigrettes and Salads.
Stracciatella with red endive, Roasted beets, Fig vinaigrette, Walnuts, seared scallops and Parma ham chips
Build your own Taco buffet with Caramelized Porkbelly, Grilled Mahi, Salsas, green Mango slaw, localhot sauces and Corn or wheat Tortillas.
APPETIZERS
Bao buns with confit duck legs, crispy duck skin,pickled Carrots, ginger and Sesame emulsion
Thai pomelo Salad with cilantro, shrimp and roasted Peanuts
Vitello Tonnato with Capers, Salsa Verde and Focaccia chips
Strawberry Gazpacho with labneh, Falafel and Basil
Tuna Tataki, Ponzu vinaigrette and Japanese cucumber Salad with shiso
Charcuterie board with the best Cheeses and coldcuts Europe has to offer with homemade chutneys
MAINS
Halibut supreme with Scallop Mousseline, green bean cassoulet with tomato confit, Pineapple and Sauerkraut Velouté
German “Zwiebelrostbraten”
Beef tenderloin, onionmarmalade, crunchy shallots, sauce périgourdine,pomme fondant and green asparagus and black garlic aioli
Seared local grouper, Mussel – saffron sabayon,braised leek, fennel marmalade and Barley risotto with guanciale.
Sakura Pork loin “Saltimbocca” stuffed with shrimp,creamy Buttermilk polenta, Radicchio, haricot Verde and truffled Celery salat.
Anegada lobster poached in Curry butter, sweet potato mousseline, fava beans, Yuzu beurre blanc and papadums with cumin.
Seared duck breast with butternut squash Hasselback, Parmesan crème, braised shallots and Duck jus with raspberry vinegar
Lamb shanks braised with oriental spices and dried fruits, goat yogurt with mint, honey braised Carrots and Tabouleh salat with pomegranate seeds.
Boat made Agnolotti, filled with goats cheese andNigella seeds, Smoked Tomato butter, roasted corn,Szechuan chili oil and marinated water cress
DESSERT
Guanaja chocolate mousse, Mango-passionfruit salat and Brownie crumble
“Banana snickers”
Banana-peanut ice cream withmiso caramel, Milk chocolate mousse and peanut brittle and caramelized Bananas
Apricot frangipane tarte with thyme, tonka bean Ice cream and crème Chantilly
Chocolate ganache tarte with ginger, hazelnuts and Cherry sorbet
With honey and sesame macerated strawberries, caramelized white chocolate mousse, toasted sesame ice cream and shortbread crumble.
Matcha tea ganache, kiwi marinated in ginger-vanilla sirup, yogurt sorbet and crunchy filo dough.
Mascarpone-coffee mousse, berries marinated with extra virgin olive oil and rosemary, salted caramelice cream and honey tuile.
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.