Ed Hamilton & Co. Yacht Charter Agents

HUNTRESS

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

Yacht sleeps up to 8 guests in 4 queen cabins. The master cabin is a full suite with lounge and desk area, spacious bath with glass shower stall and direct access to aft deck. There are 3 queen cabins each with private ensuite electric head, shower and wash basin. Crew have twin bunks.

Yacht is fully air-conditioned for guests comfort.

Sample Menu

Olivia’s Sample Menu

 

BREAKFAST

Sliced Avocado On Whole Grain Bread Topped With A Poached Egg And A Side Of Crispy Bacon

Caribbean Rosemary Infused French Toast Served With Homemade Blueberry Maple Syrup

Tomato And Red Pepper Shakshuka Served With Toast And A Side Of Bacon

Caribbean Eggs Benny – Poached Eggs Over Plantain Cakes Drizzled With Fresh Hollandaise Sauce

Peanut Butter Banana Pancakes Topped With Caramelized Bananas served With Applewood Breakfast Sausage

Huevos Rancheros – Two Sunnyside Up Eggs Over A Fresh Flour Tortilla, Topped With Black Beans, Breakfast Sausage Roasted, Red Peppers, Warm Salsa Con Queso and Avocado

Lox and Bagel Board Served With Smoke Lox, Herbed Cream Cheese, Capers, Pickled Red Onions and Microgreens

*Breakfast served with your choice of coffee or tea, juices and fresh fruit – & bacon 😉

Bloody Mary’s and Mimosa’s on request

 

 

LUNCH

Crab Cakes From Scratch Topped With A Homemade Remoulade On A Bed Of Green Salad

Caribbean Lobster Rolls And Homemade Dressing Accompanied By Freshly Made Cabbage Slaw

Kale Ceasar Salad Topped With Marinated Grilled Flank Steak

Grilled Chicken Over A Bed Of Balsamic Spinach Salad Topped With Whipped Goats Cheese Brûlée

Tuna Poke Bowls Topped With Colorful Veggies, Ginger, Wasabi and Soy Over Chilled Sushi Rice

California Style Shrimp Stack Topped With A Mango And Pineapple Pico De Gallo

Slow Roasted Pork On Crispy Grilled Loaf Served With Grilled Pineapple And Truffle Potato Crisps

* Served with ice water, soda, wine or beer of your choice

APPETIZERS

Served with the cocktails and mocktails of the day.

Anti-Pasta Platter Served With A Selection of Meats, Olives And Dried Fruits Accompanied By An Assortment Of Cheeses, Pickles and Crackers

Ground Lamb And Fresh Mint Over Hummus Served With Warm Pita Slices

Flatbread Pesto Pizzas

Whipped Smoked Salmon Mouse Served with Fresh Dill Served On Thin Sliced Cucumber Rounds

Crispy Gnocchi Tossed In A Vodka Sauce And Topped With Confit Tomatoes

Squid Salad “Nachos” Over Crispy Fried Wonton Chips

DINNER

Served with ice water and beer or wine of your choice

Tomato and coconut chicken curry served with jasmine rice and warm naan

Fresh catch over grilled pineapple topped with a grilled leek salad

Lamb lollipops over butternut squash purée topped with crispy sage

Seared scallops over risotto topped with crispy prosciutto and maple roasted asparagus

Seared Tuna steaks over a carrot, cauliflower and ginger purée with crispy soy green beans

Filets cooked to your preferred temperature over potato mash topped with a red wine reduction and fresh arugula

Weekly pasta night served with roasted garlic bread

 

 

DESSERT

Fresh Baked And Made Chocolate Chip Cookie Ice cream Sandwiches Topped With A Warm Chocolate Drizzle And Fresh Whipped Cream

Classic Crime Brûlée Topped With Passion Fruit And Flakey Sea Salt

Homemade Pavlova Topped With Balsamic And Vanilla Marinated Strawberries And Fresh Whipped Cream

Vanilla Pana Cota Topped With A Tropical Fruit Salad

Homemade Key Lime Pie Garnished With Fresh Whipped Cream

Chocolate Mousse Topped With Chocolate Covered Pomegranate And Fresh Pomegranate

Lavender Lemon Cake

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 $47,00. Must end no later than Dec 27th.
NEW YEARS: Flat rate $50,000. 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 $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000
Winter 2024 to 2025 Inclusive $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000
Summer 2025 Inclusive $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000

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 $47,00. Must end no later than Dec 27th.
NEW YEARS: Flat rate $50,000. 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.

MEET THE CREW – 2022/23 SEASON
Captain: Keagan Steyn
Chef: Olivia Boyd
Stewardess/First Mate: Haley Bovino

Keagan completed his Royal Yacht Academy (RYA) Coastal Yacht Master License with Commercial Endorsement in June 2017. His love for sailing began through exposure to boating and sailing with his family, particularly in the Virgin Islands. He has thousands of logged miles and has captained charters in the USVI and BVI for the past 4 years.

Keagan has led an adventurous lifestyle during his 25 years, beginning with his early years in South Africa and life on a game farm riding ATV’s, camping, hunting and skeet shooting. His family relocated to the USA where he continued his outdoor adventures water skiing, wake-boarding and boating at their lake house in Virginia as well as snow skiing, snowboarding and dirt bike riding. He has also bungee jumped the 3rd highest bungee in the world at 216m, has been shark cage diving and sky-diving. He too is scuba certified.

Keagan took a gap year after high school and back-packed through Fiji, Australia, Thailand, Cambodia, Panama and Cost Rica before attending Colorado University where he earned his degree in marketing and in addition, an entrepreneurial certificate.

Keagan is a ‘people person’, hence enjoys meeting new people and building close relationships with others. His peers describe him as an outgoing, enthusiastic person with a positive attitude and terrific communication skills.

Olivia is a natural people-person with a talent for making you feel as though you’ve known her forever – fun loving, vivacious and energetic – she will be sure to create a warm stay that will be enjoyable and carefree for each of her guests.

Warm weather and a passion for the sea brought her from Northern Virginia to The University of Tampa, Florida, where she thoroughly enjoyed being closer to the sea. She has always been an avid traveler and found a love for the Virgin Islands after visiting many times with her family during her childhood.

Olivia’s cooking experience has come from helping and working in her home kitchen with family and friends. Her family are wonderfully sociable and so she has grown up in a home with great hosts as her role models. She attended Ashburton Chef’s Academy in the UK to further improve her culinary skills and has had 3 years experience working on charters in the USVI/BVI.
.
Along with her enthusiasm for travel, cooking, and hospitality, she has also found joy in photography. After studying not only digital, but film photography, Olivia will be sure to capture each Kodak moment as they come.

Haley, your third crew member aboard Huntress, developed a connection to the ocean from growing up along the beaches of New Jersey. Her journey to the world of yachting began as a teenager, when she embarked on an unforgettable catamaran trip in the BVIs. From the breathtaking sunsets and snorkeling adventures to the exceptional crew who hosted her, Haley knew this was an experience she wanted to recreate for others who are seeking the perfect week in the islands. After graduating from Southern Methodist University with a marketing degree, she decided to pursue this dream and joined the Huntress team. Known for her upbeat and warm personality, Haley enjoys connecting with each guest. Whether she’s creating refreshing cocktails or leading snorkeling adventures, you can expect a detail oriented and perfectly curated vacation. .

Without a doubt, Keagan, Olivia and Haley (with their knowledge of the Virgin Islands) strive to create unforgettable experiences on every charter, ensuring every moment on board is nothing short of hospitable, relaxing or adventurous, enjoying local bars and restaurants or not.

They guarantee to tailor your experience and wow you all.

THE most memorable vacation you, your friends, and your family could ever experience!

Title Name Nation Born Languages
Captain Keagan Steyn 0
Crew Olivia Boyd

Captain and Chef

Keagan and Olivia

Heley Bovino

Kegan and Olivia

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer No
Generator 17.5Kw + 16Kw
Water Maker Yes, 50GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 62 ft
Pax 8
Cabins 4
Year Built 2014
Guest Smoke Transom steps
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 15ft RIB Center Console
Dinghy Hp 60hp
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Yacht offers onboard diving.

Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver


Wetsuits, if desired, need to be rented.

Other Specs

size Feet 62.00 Ft
Beam 33
Draft 5
Queen 4
Pref Pickup Yacht Haven Grande, STT
Turn Around 48
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Board Games Yes
Num Dine In 8
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2X150HP Volvo diesels17.5Kw generator plus 16Kw backup genset new 2017
Inverter Yes
Voltages 220
Water Capacity 200Gal
Dinghy Pax 9
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Swim Platform scoop steps
Boarding Ladder S/S off steps
Dinghy Sailing No
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.
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Dive Tanks 16
Num B C S 8
Num Regs 8
Num Weights 8
Num Divers 8
Num Dives 3
Num Dive Lights 8
Communicate Onboard phone
Showers 4
Tp In Heads Yes
Ac Night Yes
Sail Instruct No
Other Toys Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.

Adult waterskis
Kids waterskis
2 Wakeboards
Tube
Floating mat
2 Stand-Up Paddle boards
2 Tandem kayaks
Selection of snorkeling gear for all guests
2 Sea scooters
4 Fishing rods and tackle
Noodles
Hammocks for davits
Underwater blue lights

Yacht sleeps up to 8 guests in 4 queen cabins. The master cabin is a full suite with lounge and desk area, spacious bath with glass shower stall and direct access to aft deck. There are 3 queen cabins each with private ensuite electric head, shower and wash basin. Crew have twin bunks.

Yacht is fully air-conditioned for guests comfort.

Olivia’s Sample Menu

 

BREAKFAST

Sliced Avocado On Whole Grain Bread Topped With A Poached Egg And A Side Of Crispy Bacon

Caribbean Rosemary Infused French Toast Served With Homemade Blueberry Maple Syrup

Tomato And Red Pepper Shakshuka Served With Toast And A Side Of Bacon

Caribbean Eggs Benny – Poached Eggs Over Plantain Cakes Drizzled With Fresh Hollandaise Sauce

Peanut Butter Banana Pancakes Topped With Caramelized Bananas served With Applewood Breakfast Sausage

Huevos Rancheros – Two Sunnyside Up Eggs Over A Fresh Flour Tortilla, Topped With Black Beans, Breakfast Sausage Roasted, Red Peppers, Warm Salsa Con Queso and Avocado

Lox and Bagel Board Served With Smoke Lox, Herbed Cream Cheese, Capers, Pickled Red Onions and Microgreens

*Breakfast served with your choice of coffee or tea, juices and fresh fruit – & bacon 😉

Bloody Mary’s and Mimosa’s on request

 

 

LUNCH

Crab Cakes From Scratch Topped With A Homemade Remoulade On A Bed Of Green Salad

Caribbean Lobster Rolls And Homemade Dressing Accompanied By Freshly Made Cabbage Slaw

Kale Ceasar Salad Topped With Marinated Grilled Flank Steak

Grilled Chicken Over A Bed Of Balsamic Spinach Salad Topped With Whipped Goats Cheese Brûlée

Tuna Poke Bowls Topped With Colorful Veggies, Ginger, Wasabi and Soy Over Chilled Sushi Rice

California Style Shrimp Stack Topped With A Mango And Pineapple Pico De Gallo

Slow Roasted Pork On Crispy Grilled Loaf Served With Grilled Pineapple And Truffle Potato Crisps

* Served with ice water, soda, wine or beer of your choice

APPETIZERS

Served with the cocktails and mocktails of the day.

Anti-Pasta Platter Served With A Selection of Meats, Olives And Dried Fruits Accompanied By An Assortment Of Cheeses, Pickles and Crackers

Ground Lamb And Fresh Mint Over Hummus Served With Warm Pita Slices

Flatbread Pesto Pizzas

Whipped Smoked Salmon Mouse Served with Fresh Dill Served On Thin Sliced Cucumber Rounds

Crispy Gnocchi Tossed In A Vodka Sauce And Topped With Confit Tomatoes

Squid Salad “Nachos” Over Crispy Fried Wonton Chips

DINNER

Served with ice water and beer or wine of your choice

Tomato and coconut chicken curry served with jasmine rice and warm naan

Fresh catch over grilled pineapple topped with a grilled leek salad

Lamb lollipops over butternut squash purée topped with crispy sage

Seared scallops over risotto topped with crispy prosciutto and maple roasted asparagus

Seared Tuna steaks over a carrot, cauliflower and ginger purée with crispy soy green beans

Filets cooked to your preferred temperature over potato mash topped with a red wine reduction and fresh arugula

Weekly pasta night served with roasted garlic bread

 

 

DESSERT

Fresh Baked And Made Chocolate Chip Cookie Ice cream Sandwiches Topped With A Warm Chocolate Drizzle And Fresh Whipped Cream

Classic Crime Brûlée Topped With Passion Fruit And Flakey Sea Salt

Homemade Pavlova Topped With Balsamic And Vanilla Marinated Strawberries And Fresh Whipped Cream

Vanilla Pana Cota Topped With A Tropical Fruit Salad

Homemade Key Lime Pie Garnished With Fresh Whipped Cream

Chocolate Mousse Topped With Chocolate Covered Pomegranate And Fresh Pomegranate

Lavender Lemon Cake

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.