Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
Rate Period | Terms | 2 Guests |
---|---|---|
July & August | Plus Expenses | €64,000/week |
June & September | Plus Expenses | €55,000/week |
October to May | Plus Expenses | €50,000/week |
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 10%-15% of the charter fee.
SUMMER – MEDITERRANEAN – SOF, Corsica, Sardinia, Italy
July – August: €64 000 + 30% APA + VAT
june – Septembre: €55 000 + 30% APA + VAT
May – October: €50 000 + 30% APA + VAT
Location Details
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Winter Area: Unavailable
CAPTAIN: Joe CAREW BOURKE
New Zealand & UK passeports
B1/B2 visas
STCW’10 – RYA Yacht master Offshore
Languages: English
Joe grew up in Auckland, New Zealand where his family owned a small powerboat which he used to spend as much time as possible out on the ocean, primarily water skiing and fishing.
While completing a Civil Engineering degree, Joe went on a sailing holiday to Croatia and accidentally ended up with a job for the rest of the season.
He spent the next few years trying to juggle a ‘normal’ job with getting away to sail as much as possible, before committing to sailing full time in 2018.
Since then he has worked extensively in Greece, Croatia, Spain and the Caribbean, along with delivering yachts all over Europe and completing four trans-Atlantic and one Pacific crossing.
Joe has over 40,000 sailing miles, and holds his Yachtmaster Ocean certification.
Before moving onto Joy, Joe’s most recent position was Captain aboard Anna Pink, a Bali 5.4 catamaran.
He ran this vessel for two and a half years, from handover from the factory as a new build, through seasons in Spain, Greece and the Bahamas.
Alongside sailing, Joe’s other love is endurance sport and he has completed a number of marathons and Ironman triathlons.
CHEF: Michaela MORITZ
South African
STCW
Languages: English
Michaela grew up on the East coast of South Africa, this is where she developed her love for the ocean.
Michaela learnt her love for cooking from her mother, who herself has been a yacht chef for 14 years.
Michaela expanded her culinary knowledge my studying for two years at a chef school in South Africa, where she won multiple awards in her class.
She also has qualifications in French culinary, pastry and sushi. Micheala’s favourite cooking style is Asian fusion.
Michaela is more than capable of catering for any and all dietary requirements.
If you do not find her up on deck helping out the rest of the crew, then she will be in the galley experimenting.
STEWARDESS: Georgie BARK
UK Passeport
B1/B2 visas
STCW’10
Georgie was raised in the UK and grew up sailing on her family yacht, accompanied by dinghy sailing.
She eventually ended up as an assistant dinghy instructor and spent a summer in Cape Cod as a camp sailing counsellor.
Since then Georgie has worked a summer as a flotilla host (where she met Joe), a winter as a chalet sous chef, and the last two and a half years on Anna Pink as the chef/mate.
Although Georgie thoroughly enjoyed her time cooking aboard Anna Pink her primary interest has always been entertaining, and she jumped at the opportunity to take on the stew position on Joy.
Georgie is a keen photographer and videographer and will definitely be able to send you some lovely memories of your holiday.
MATE-ENGINEER: Euan WHITE
South African
STCW’10
Languages: English
Rounding out our seasoned crew is Euan; Euan was born in England before moving to South Africa and growing up in Umhlanga.
With a desire to venture beyond the beaches, he fell in love with yachting and fishing when he wasn’t playing academy level soccer.
As an accomplished man of the sea, Euan would love to tell you tales of his sailfish catch or his multiple dives for lobsters.
Better yet, he’d be happy to guide you to create stories like that to take home to share with family and friends.
Euan loves bringing his enthusiasm to new places and new challenges.
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Joe CAREW BOURKE | New Zealand | 1986 | English |
Crew | Michaela MORITZ | SOUTH AFRICAN |
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/5427crew1_667f270d0f2b3.jpg)
Captain
Joe CAREW BOURKE
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/5427crew2_667f270d56cb8.jpg)
CHEF
Michaela MORITZ
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/5427crew3_667f270d9c819.jpg)
Hostess
Georgie BARK
![](https://www.ed-hamilton.com/wp-content/uploads/2024/06/5427crew4_667f270ddf66d.jpg)
Mate-Engineer
Euan WHITE
Accomodation
Amenities
Electronics
General
Leisure
Remark on scuba diving: Rendezvous only.
Clients are more than welcome to use onboad scuba dive equipment but with an instructor (RdV diving).
There is no wetsuit for rent onboard, but the clients can rent from local dive shop.
For diving in French Polynesia cruising area (Tuamotus Islands): It is important to know that the dives around Tuamotus are at the passes near town and if they wanted to see the rest of the atoll then there are no scuba dive sites.
Other Specs
1 x Banana Boat
Dive Equipment
Beach Toys
1 Master Suite, 2 Double Cabins, 1 Cabin with upper & lower berths
All with en-suite bathrooms
SAMPLE MENU by Michaela MORITZ
DAY 1
BREAKFAST
Blue berry pancakes
LUNCH
Salmon Nicoise Salad Mango
Panna Cotta
DINNER
Zuchini soup
Slow roasted Lamb served with Ratatouille
Lavender creme brulee (dairy free)
DAY 2
BREAKFAST
Fruity chai seed breakfast bowls
LUNCH
Roasted veg tartlets, mint yogurt and baby greens
Tiramisu
DINNER
Moroccan couscous salad
Spiced seabass accompanied with caramelized fennel
Saffron poached pears
DAY 3
BREAKFAST
Mushroom and spinach muffins
LUNCH
Thai beef salad Roasted
Strawberry Pavlova
DINNER
Smoked Salmon Salad with poached quial egg
Chicken Kiev served with fresh summer vegetables Key
Lime pie
DAY 4
BREAKFAST
Shakshuka
LUNCH
Red onion & goats cheese quiche served with tomato chutney and fresh greens
Prosecco berry jelly serves with spicy crème
DINNER
Beef gazpacho with truffle oil and capers
Wild mushroom Ravioli
Chocolate fondant
DAY 5
BREAKFAST
Chocolate Rugelach & fruit platter
LUNCH
Asian inspired Seared Tuna Salad
White chocolate & raspberry cheese cake
DINNER
Mezze board
Pan seared salmon, celeriac mash & steamed asparagus
Homemade berry & lime Sorbet
DAY 6
BREAKFAST
Smoked salmon & cream cheese bagels
LUNCH
Chicken Ceasar salad
Blurberry Parfait
DINNER
Caprese Salad
Red wine braised filet mignon with baby potatoes and sauted vegetable parcels
Dark chocolate truffle ganache topped with fresh raspberries
DAY 7
BREAKFAST
Banana pancakes
LUNCH
Mediterranean quinoa salad
Lemon ripple tart
DINNER
Sushi Rolls
Thai basil asain Stir fry with Cashews
Baked apple Rose pastries
CANAPES
Smoked Salmon Rolls
Fruit Skewers & Chocolate
Cheese Platter
Smoked Salmon & Horseradish
Brochette Gazpacho Shots
Crudite with hummus & mint yogurt
Baked Involtini
COCKTAILS
Peach Bellini Watermelon Glory Gin Basil Smash Rossini
Mint & Raspberry Julep Minty Mojito Cosmopolitan
Pina Colada Margarita
Vodka or Espresso Martini
Aperol Sprit
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