Ed Hamilton & Co. Yacht Charter Agents

G3

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

(4) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.

Upper deck lounge has sectional couch and sunbed area with 360 degree view.

Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.

Aft deck offers lounge area plus alfresco dining area.

Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities.

Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.

Sample Menu

DAY BREAK

Begin each morning with a fresh cup of Virgin Island Coffee Roasters Coffee and enjoy an explorative platter of fresh tropical fruits to accompany your breakfast of:

 Brioche French Toast with Bananas Foster and Sausage

Baked Eggs in Ricotta Parmesan Creamed Spinach served with Toast and Smoked Salmon

Warm Cinnamon Raisin Scones with a Rum Butter glaze Served with a Fresh Yogurt Parfait

Avocado Toast on Locally Baked Multigrain topped with Homemade Pickled Red Onions, Cotija, and Quail Eggs

Southern Maryland Biscuits and Sausage Gravy

Pancakes your way with a smorgasbord of toppings, fresh whipped cream, maple syrup, and bacon

Quiche 2 ways: Goat Cheese, Spinach and Thyme and Cheddar Bacon with Green Onions

Breakfast Burritos alongside Homemade Banana Chocolate Chip Muffins

MID DAY

Baked Honey Garlic Salmon atop a Bed of Fresh Greens with Mandarin Oranges, Pecans, Golden Berries, Pomegranate seeds, Avocado, and a Raspberry Vinaigrette

Bang Bang Shrimp Tacos topped with Fresh Mango Salsa served with Elote

Southwestern Chicken Bacon Wrap served with Fresh Guacamole

Hand-Formed Captains Burger with your Choice of Toppings accompanied by Truffle Parmesan Tots

Mediterranean Pita Pockets with Homemade Falafel, Tzatziki, Hummus, Cucumber and Mint alongside a Tabbouleh salad

Brie and Prosciutto Sandwich on a Boat-made Ciabatta roll with a Lingonberry spread and Arugula served with a Crisp Cucumber salad

Blackberry Balsamic Glazed Chicken on a Bed of Greens with Fried Goat Cheese, Avocado and Toasted Walnuts

HORS D’EOUVRES

 Caprese Salad Skewers

 Raspberry Baked Brie

Coconut Strawberry Chia Pudding

Smoked Salmon Crostini with Goat Cheese, Capers, Red onion, and Dill

Creamy Fresh Hummus served with Warm Pita and Assorted Dipping Veggies

Strawberry and Herb Goat Cheese Bruschetta

Pulled Pork Filled Puff Pastries

Charcuterie board

MAIN

Blackened Mahi over a Roasted Vegetable Pearl CousCous with a Lemon Beurre Blanc

Blueberry Glazed Filet Mignon with Roasted Fingerling Potatoes and Asparagus

Pan Seared Garlic and Herb Lamb Lollipops over Apple Quinoa Salad and a Butternut Squash Puree

Jamaican Jerk Chicken with Caribbean Rice with Beans and  a Grilled Pineapple Salsa

Honey Garlic Glazed Pork Tenderloin served with a Butternut Squash Risotto

Fresh Caught Anegada Lobster with a Lemon Garlic Cream Sauce, Baked Potato and Arugula Salad

Thai Red Curry with Braised Duck and Pineapple

Teriyaki Shrimp and Chicken Skewers with Pineapple, Onion, and Peppers served with Cilantro Coconut Rice

DESSERT

Baileys Chocolate Mousse  with Fresh Whipped Cream and Raspberries

Jamaican Pineapple Upside Down Cake with a Coconut Glaze

Dark Chocolate Lava Cake

Lemon Berry Torte

 Strawberry Shortcake

Hot Skillet Cookie a la Mode

Coconut Panna Cotta with a Fresh Passion Fruit Syrup

S’mores Cupcakes with a Homemade Marshmallow Frosting

COCKTAILS & MOCKTAILS

Caribbean Painkiller

Prickly Pear Margarita

Captains Old Fashioned

Paradise Punch

Bushwacker

Grapefruit Gin Fizz

Bahama Mamma

Espresso Martini

Guava Mojito

Tequila Sunrise

Sparkling Rosè Lemonade

Piña Colada

Boozy Tropical Fruit Smoothie

Mimosas

Bloody Mary

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: 5. 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.

HALF-BOARD OPTION:
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense
2@$26,200 3@$26,550 4@$26,900 5@$27,250 6@$27,600 7@$27,950 8@$28,300

LOCAL FARE OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$26,350 3@$26,775 4@$27,200 5@$27,625 6@$28,050 7@$28,475 8@$28,900

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

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)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500
Winter 2024 to 2025 Inclusive $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500
Summer 2025 Inclusive $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500

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: 5. 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.

HALF-BOARD OPTION:
7 nights ($150 off per person) – Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense
2@$26,200 3@$26,550 4@$26,900 5@$27,250 6@$27,600 7@$27,950 8@$28,300

LOCAL FARE OPTION:
7 nights ($75 off per person) – Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$26,350 3@$26,775 4@$27,200 5@$27,625 6@$28,050 7@$28,475 8@$28,900

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

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)

Captain Casey Laaro
As a prior captain of historic sailing vessels, Casey brings a wealth of maritime history and a unique perspective to your cruising experience. Casey’s passion for boating began as a young student participating in a sail training program aboard the 137ft sailing vessel Denis Sullivan of his hometown, Milwaukee, Wisconsin. Growing from that exposure, Casey has since enjoyed 11 years of magnificent sailing, traversing the East and West coasts of the U.S., as well as the Great Lakes, and Caribbean.

Throughout his adventures, Casey has cultivated a love of sharing exceptional sailing adventures with his guests. Casey strives to give each guest an island experience catered to their personal style. Whether you like a tropical adventure, with an active exploration of the islands and their culture, or a more relaxed and isolated beach retreat, Casey is here to guide you to the best destinations. He enjoys a broad appreciation for various cultures, experiences, and cuisines, and is excited to share such pleasures with you.

Whether he is firing off a 50 pound cannon during a historic reenactment, or a flame grilled captain’s burger for your charter, Casey is sure to make a booming impact on your trip! With his 100 ton USCG license, STCW certificate, and witty humor, Casey is ready to show your company all the relaxation and excitement of a sailing vacation in the beautiful Virgin Islands.

He and his wife, Angela look forward to providing your group with a sailing experience to touch your soul, just as the sea has touched theirs.

Chef Angela Laaro

Angela started her life’s journey on the Chesapeake Bay, crabbing and oystering with her grandfather. She then found true love in the sea and her partner, Casey, through a career sailing tall ships. With a familial background in agriculture, and a passion for experiencing travel through food, Angela enjoys incorporating local fresh produce and style into her creations. She makes extra effort to source from local farmers, and appreciates the variety of bright colors and flavors brought forth by the freshest ingredients.

Her culinary journey started at a young age learning familial cooking secrets from her mother. Throughout her many adventures, Angela has focused on the vast variety of flavors found in foods around the globe. Her menu is inspired by her most vibrant culinary experiences while traveling. Angela strives to cultivate bright and complex flavor profiles utilizing local and global culinary expressions to instill fantastic flavors into your vacation.

Angela and Casey met each other seven years ago aboard the 122ft sailing vessel Lynx and have become an un-sinkable team since. They are both USCG certified Captains with sailing endorsements. As such, they support each other with the responsibilities of both sailing and cooking up magnificent fare on the vessel. While Angela takes the helm of the galley most often, she is not afraid to take the helm of the boat for an adventurous spin or guide your party through a magnificent snorkeling or hiking excursion.

This dynamic couple greatly enjoys sharing their fantastic sea stories, and looks forward to inviting you aboard to cultivate memories of your own!

Title Name Nation Born Languages
Captain Casey Laaro USA 1994 English
Crew Angela Laaro USA

Captain

Casey Laaro

Chef/First Mate

Angela Wilt

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 51 ft
Pax 8
Cabins 4
Year Built 2022
Guest Smoke Sugar Scoops only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe - bring life vest

Leisure

Jet Skis No
Wave Run No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 51.00 Ft
Beam 26.5
Draft 4.26
Queen 4
Pref Pickup STT
Other Pickup Tortola
Turn Around 72 hrs, Inquire for 48
Builder Fountaine Pajot
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock No
Deck Shower Yes
Special Diets Yes
Kosher No
Gay Charters Yes
Nude Charters Yes
Sea Bob No
Sea Scooter No
Kite Boarding No
Dinghy Sailing No
Fish Gear Type Trolling & Casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Organic and local produce when available. Bio-friendly cleaning products.
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Sail Instruct Yes

(4) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.

Upper deck lounge has sectional couch and sunbed area with 360 degree view.

Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.

Aft deck offers lounge area plus alfresco dining area.

Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities.

Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.

DAY BREAK

Begin each morning with a fresh cup of Virgin Island Coffee Roasters Coffee and enjoy an explorative platter of fresh tropical fruits to accompany your breakfast of:

 Brioche French Toast with Bananas Foster and Sausage

Baked Eggs in Ricotta Parmesan Creamed Spinach served with Toast and Smoked Salmon

Warm Cinnamon Raisin Scones with a Rum Butter glaze Served with a Fresh Yogurt Parfait

Avocado Toast on Locally Baked Multigrain topped with Homemade Pickled Red Onions, Cotija, and Quail Eggs

Southern Maryland Biscuits and Sausage Gravy

Pancakes your way with a smorgasbord of toppings, fresh whipped cream, maple syrup, and bacon

Quiche 2 ways: Goat Cheese, Spinach and Thyme and Cheddar Bacon with Green Onions

Breakfast Burritos alongside Homemade Banana Chocolate Chip Muffins

MID DAY

Baked Honey Garlic Salmon atop a Bed of Fresh Greens with Mandarin Oranges, Pecans, Golden Berries, Pomegranate seeds, Avocado, and a Raspberry Vinaigrette

Bang Bang Shrimp Tacos topped with Fresh Mango Salsa served with Elote

Southwestern Chicken Bacon Wrap served with Fresh Guacamole

Hand-Formed Captains Burger with your Choice of Toppings accompanied by Truffle Parmesan Tots

Mediterranean Pita Pockets with Homemade Falafel, Tzatziki, Hummus, Cucumber and Mint alongside a Tabbouleh salad

Brie and Prosciutto Sandwich on a Boat-made Ciabatta roll with a Lingonberry spread and Arugula served with a Crisp Cucumber salad

Blackberry Balsamic Glazed Chicken on a Bed of Greens with Fried Goat Cheese, Avocado and Toasted Walnuts

HORS D’EOUVRES

 Caprese Salad Skewers

 Raspberry Baked Brie

Coconut Strawberry Chia Pudding

Smoked Salmon Crostini with Goat Cheese, Capers, Red onion, and Dill

Creamy Fresh Hummus served with Warm Pita and Assorted Dipping Veggies

Strawberry and Herb Goat Cheese Bruschetta

Pulled Pork Filled Puff Pastries

Charcuterie board

MAIN

Blackened Mahi over a Roasted Vegetable Pearl CousCous with a Lemon Beurre Blanc

Blueberry Glazed Filet Mignon with Roasted Fingerling Potatoes and Asparagus

Pan Seared Garlic and Herb Lamb Lollipops over Apple Quinoa Salad and a Butternut Squash Puree

Jamaican Jerk Chicken with Caribbean Rice with Beans and  a Grilled Pineapple Salsa

Honey Garlic Glazed Pork Tenderloin served with a Butternut Squash Risotto

Fresh Caught Anegada Lobster with a Lemon Garlic Cream Sauce, Baked Potato and Arugula Salad

Thai Red Curry with Braised Duck and Pineapple

Teriyaki Shrimp and Chicken Skewers with Pineapple, Onion, and Peppers served with Cilantro Coconut Rice

DESSERT

Baileys Chocolate Mousse  with Fresh Whipped Cream and Raspberries

Jamaican Pineapple Upside Down Cake with a Coconut Glaze

Dark Chocolate Lava Cake

Lemon Berry Torte

 Strawberry Shortcake

Hot Skillet Cookie a la Mode

Coconut Panna Cotta with a Fresh Passion Fruit Syrup

S’mores Cupcakes with a Homemade Marshmallow Frosting

COCKTAILS & MOCKTAILS

Caribbean Painkiller

Prickly Pear Margarita

Captains Old Fashioned

Paradise Punch

Bushwacker

Grapefruit Gin Fizz

Bahama Mamma

Espresso Martini

Guava Mojito

Tequila Sunrise

Sparkling Rosè Lemonade

Piña Colada

Boozy Tropical Fruit Smoothie

Mimosas

Bloody Mary

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.