Ed Hamilton & Co. Yacht Charter Agents

ESPERANZA II

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

4+2 cabins
the crew takes the two interior (+2) mid-ship cabins allowing for 4 ensuite cabins for the guests.

Sample Menu

ERIKA’S SAMPLE MENU

BREAKFAST
Daily breakfast includes local fruits, eggs, tea and coffee

RICOTTA  & BLUEBERRY PANCAKES

CLASSIC EGGS BENEDICT
 WITH VELVETY HOLLAINDAISE SAUCES

SPANISH TOAST WITH TOMATO AND OLIVE OIL

AVOCADO AND SALMON TOAST WITH POACHED EGGS

SPINACH AND FETA CREPES

BELGIAN WAFFLES WITH FRESH BERRIES AND WHIPPED CREAM

LUNCH

HAWAIIAN TUNE POKE BOWL

SILKY EGG CARBONARA PASTA

JUICY ANGUS DELIGHT BITES WITH SWEET POTATO STRINGS

SPANICSH TORTILLA DE PATATAS WITH SALMOREJO

MYKONOS SUNSHINE SALAD

TURKEY AND CRANBERRY WRAP WITH SWEET POTATO FRIES

MEDITERRANEAN QUINOA BOWL WITH HUMMUS AND PITA

APPETIZERS

MEDITTERANEAN CHEESE BOARD

PETITE CRAB CAKES

HOMEMADE GUANCAMOLE AND PITA CHIPS

SUN-DRIED TOMATO TANGO HUMMUS

GRILLED CHICKEN QUESADILLAS

TROPICAL MANGO TANGO CEVICHE

DINNER

BEEF TENDERLOIN MEDALLIONS

with Mushroom Red Wine Sauce, Mashed Potatoes and Green Beans

GRILLED SWORDFISH

with Mango Salsa, Couscous and Roasted Brussel Sprouts

LOBSTER TAIL

with Garlic Butter, Her-Roasted Potatoes and Steamed Asparagus

GRILLED MAHI MAHI

with mango Salsa, Coconut Rice, and Grilled Pineapple

RACK OF LAMB

with Dijon Mustard Glaze and Roasted Potatoes

PENNE PASTA

with Sun-Dried tomato Pesto, Grilled Chicken and Spinach

DESSERTS

Passion Fruit and Turron CHEESECAKE

Mango STICKY RICE

Chocolate FONDUE with Fruits

TIRAMISU

BROWNIE with “Montecado” Ice Cream

Dark Chocolate VOLCANO

Mango Coconut RICE PUDDING

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.

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: 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.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

HOLIDAY RATES:
XMAS: Flat rate $28,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $31,000. Must begin no sooner than Dec 28th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

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)

Location Details: St. Thomas, USVI.
Please inquire for additional location availability.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000
Winter 2024 to 2025 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000
Summer 2025 Inclusive $23,000 $23,500 $24,000 $24,500 $25,000 $25,500 $26,000

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.

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: 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.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

HOLIDAY RATES:
XMAS: Flat rate $28,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $31,000. Must begin no sooner than Dec 28th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

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)

Location Details: St. Thomas, USVI.
Please inquire for additional location availability.

Coming from mixed ancestry and growing up in Scotland in the 80s, Jage couldn’t wait to travel. With an insatiable passion for the unknown and adventure he began traveling at the age of 14 and left forever at the age of 18.

Drawn by the great mountains, oceans, and peoples of the world he took to the road in an old VW van and drove from Europe through Turkey, Iran, Pakistan Afghanistan, India and onwards. Finally ending up in Australia. Jage has visited and worked in all 7 continents. From a lowly kitchen hand in the Greek islands, ski guide in the French alps, qualified construction worker in Australia He has certainly had a varied journey, eventually putting down roots in the French alps and starting a construction business and a family there.

Jage pursued his dreams of becoming a sailor, qualifying as a captain and buying his first yacht in 2009 called “Nomad “. He took his young family onboard to experience the wonders of this world by sail, voyaging to many places including the Seychelles, Thailand, Greece, and Turkey. He then bought a catamaran in 2016 and they sailed from Turkey, through the Mediterranean and across the Atlantic to Dominica and Saint Vincent, in the Caribbean, where he then worked in the yachting industry for many years.

Now that his children are grown, he is returning to his passion as a sailor and captain having clocked up over 25 000 logged miles including 2 ocean crossings. Jage is also a qualified scuba rescue diver, marine engineer, electrician, and stone mason (Not much use on a yacht :).

Jage is a commercially endorsed RYA yachtmaster with a huge respect for our oceans and all life in them. He loves the feeling and freedom of life on the water and can’t wait to share that passion with others. He is a fun-loving person and has always loved meeting new people from all walks of life and having a good laugh.

Meet Chef Eden Baker from beautiful South Africa, whose yachting journey embarked in 2020. She effortlessly transitioned from super yachts to sailing catamarans, delighting guests as the sole chef for the past 3 years.
Eden’s passion for safety and culinary excellence truly shines. Her meticulous attention to detail and unwavering dedication to guest satisfaction ensure that each dining experience is not just special but truly extraordinary. In the galley, she crafts meals that are not only delicious and healthy but also visually stunning, adding a unique flair with local ingredients. Beyond her culinary expertise, Chef Eden brings warmth and charm on board, creating a welcoming atmosphere. Inspired by her South African roots, she infuses global flavors into her creations. With 3,5 years in the industry, Eden possesses a keen eye for detail, able to design menus around any dietary requirements or local ingredients available around the charter location. For fun, Chef Eden loves exploring new restaurants, snorkeling, trying out new recipes, getting creative in the kitchen & reading. In the yachting world, Chef Eden Baker stands out, turning every meal into a masterpiece and every bite into a delightful adventure!

Jage and Eden are looking forward to making sure you have a truly unforgettable vacation with them on Esperanza II.

Title Name Nation Born Languages
Captain Jage (John) Martin Scottish/French 0 Jage - fluent in French and English and can speak Spanish.Eden - English and Afrikaans
Crew Eden Baker South African

Captain

Jage (John) Martin

Chef

Eden Baker

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer No
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50 ft
Pax 8
Cabins 4
Year Built 2020
Cruise Speed 8 Knots
Guest Smoke Transom steps
Guest Pet No
Children Allowed Yes
Min Child Age 8-water safe

Leisure

Dinghy 12ft AB
Dinghy Hp 30 Yamaha
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube No
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear No

Other Specs

Beam 26.7
Draft 4.7
Queen 4
Pref Pickup Yacht Haven Grande, STT
Other Pickup Red Hook, STT
Turn Around 48 Hours
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Num Cds No
Board Games Yes
Num Books No
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q No
Gay Charters Yes
Nude Charters Inq
Engines 2x80HP Yanmar
Inverter Yes
Voltages 110V
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform Yes
Boarding Ladder 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other We use organic/locally grown produce when available. We provide guests with reef friendly sunscreen and bath products/toiletries.We provide filtered water to limit single use plastics.We provide re-usable water/beverage tumblers to limit plastic/disposable cup use.We use marine/reef friendly dish soap and cleaning products for the interior and exterior of the yacht.\We use re-usable grocery bags.We are affiliated with 'Sailors for the Sea' - Keeping our Waters Blue by Boating Green! Our crew are guided by this organization in reducing our footprint.We support 'Sailors for the Sea' initiatives.We provide information to our guests on the best practices for 'Traveling Green'Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.Maximize the use of sail power, to minimize engine emissions.We have a separate battery bank for the A/C (this means the generator does not have to run at night)
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 5
Tp In Heads No
Ac Night Yes
Ac Sur Charge No
Num Video No
Sail Instruct Yes
Other Toys Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.

Wakeboard
Floating mat
2 Stand-Up Paddle boards
2 Fishing rods and tackle
Selection of snorkeling gear for all guests

Surfing available upon request. Board rentals at client expense
Deep Sea Fishing excursions may be arranged by crew for guests - no fishing onboard.

4+2 cabins
the crew takes the two interior (+2) mid-ship cabins allowing for 4 ensuite cabins for the guests.

ERIKA’S SAMPLE MENU

BREAKFAST
Daily breakfast includes local fruits, eggs, tea and coffee

RICOTTA  & BLUEBERRY PANCAKES

CLASSIC EGGS BENEDICT
 WITH VELVETY HOLLAINDAISE SAUCES

SPANISH TOAST WITH TOMATO AND OLIVE OIL

AVOCADO AND SALMON TOAST WITH POACHED EGGS

SPINACH AND FETA CREPES

BELGIAN WAFFLES WITH FRESH BERRIES AND WHIPPED CREAM

LUNCH

HAWAIIAN TUNE POKE BOWL

SILKY EGG CARBONARA PASTA

JUICY ANGUS DELIGHT BITES WITH SWEET POTATO STRINGS

SPANICSH TORTILLA DE PATATAS WITH SALMOREJO

MYKONOS SUNSHINE SALAD

TURKEY AND CRANBERRY WRAP WITH SWEET POTATO FRIES

MEDITERRANEAN QUINOA BOWL WITH HUMMUS AND PITA

APPETIZERS

MEDITTERANEAN CHEESE BOARD

PETITE CRAB CAKES

HOMEMADE GUANCAMOLE AND PITA CHIPS

SUN-DRIED TOMATO TANGO HUMMUS

GRILLED CHICKEN QUESADILLAS

TROPICAL MANGO TANGO CEVICHE

DINNER

BEEF TENDERLOIN MEDALLIONS

with Mushroom Red Wine Sauce, Mashed Potatoes and Green Beans

GRILLED SWORDFISH

with Mango Salsa, Couscous and Roasted Brussel Sprouts

LOBSTER TAIL

with Garlic Butter, Her-Roasted Potatoes and Steamed Asparagus

GRILLED MAHI MAHI

with mango Salsa, Coconut Rice, and Grilled Pineapple

RACK OF LAMB

with Dijon Mustard Glaze and Roasted Potatoes

PENNE PASTA

with Sun-Dried tomato Pesto, Grilled Chicken and Spinach

DESSERTS

Passion Fruit and Turron CHEESECAKE

Mango STICKY RICE

Chocolate FONDUE with Fruits

TIRAMISU

BROWNIE with “Montecado” Ice Cream

Dark Chocolate VOLCANO

Mango Coconut RICE PUDDING

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.