Rates Per Week
Crew Profiles
Specifications
Accommodations
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 | $37,900 | $38,900 | $38,900 | $39,900 | $39,900 | $40,900 | $40,900 |
| Summer 2025 | Inclusive | $37,900 | $38,900 | $38,900 | $39,900 | $39,900 | $40,900 | $40,900 |
| Winter 2025 to 2026 | Inclusive | $39,900 | $40,900 | $40,900 | $41,900 | $41,900 | $42,900 | $42,900 |
| Summer 2026 | Inclusive | $39,900 | $40,900 | $40,900 | $41,900 | $41,900 | $42,900 | $42,900 |
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 $49,900/wk all-inclusive, New Years $55,000/wk all-inclusive
New Year charters cannot start before December 28, Christmas charters are between December 19th – 26th, Christmas charters must end by Dec 26.
MINIMUM NIGHTS: 5 – for 6 night charters, divide the 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: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board.
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Based on Tortola, available for charter in BVI. BVI ports only.
48 hours required between charters.
Winter rates begin Oct 1.
Claire and Tyler, who have worked together for years, are known for their seamless teamwork and light-hearted approach to running charters. Their dedication to going above and beyond for guests has often resulted in lasting friendships, making everyone on board feel like part of the family!
Captain: Tyler Armstrong
Captain Ty brings a wealth of experience and a dynamic blend of skills to every voyage. Raised on powerboats exploring the scenic lakes of Texas, Ty’s passion for the water ignited early. While studying in college, he discovered sailing—a calling that has shaped his career ever since. With a background in mechanical engineering, specializing in design, controls, and system management, Ty made the bold leap in 2017 from a thriving engineering career to
pursue yachting full-time. Since then, Ty has refined his skills, captaining charter yachts across stunning destinations, including the Virgin Islands. After briefly returning to engineering during the pandemic, Ty resumed his yachting career as a freelance captain, leading term charters to captivating locales.
Captain Ty is eager to bring his extensive expertise and passion for sailing to new adventures aboard Krazy Kat. Whether you’re seeking a serene escape or an action-packed journey, Ty ensures a professional and unforgettable experience on the water. His intimate knowledge of the BVI, allows him to reveal hidden gems and off-the-beaten-path treasures.
An avid scuba diver and water sports enthusiast, Ty thrives both above and below the surface. His commitment to ocean conservation is matched by his love for outdoor adventure, including skiing and trekking. When not captaining charters, Ty can be found exploring nature’s wonders and advocating for the preservation of the marine environment. With Captain Ty at the helm, you’re not just getting an experienced and skilled leader, but a
passionate advocate for the sea and adventure. Whether it’s tranquil exploration, thrilling water sports, or a memorable sailing journey, Captain Ty is dedicated to delivering excellence at every turn!
Chef: Claire Nazzari
Claire was born in the country town of Kalgoorlie, Western Australia, where she grew up in a large, close-knit family. As the youngest of five and with parents who loved to entertain, Claire was often in the kitchen from a young age, helping her mother—where her love for cooking first began.
With a Diploma in Events Management and a Bachelor’s degree in Marketing, Advertising, and Public Relations from Perth, Western Australia, Claire’s true passion has always been creating memorable experiences that bring people together. The yachitng industry has allowed Claire to be creative and provide a service that is rewarding for all parties. Claire is often referred to as the person whose laugh is funnier than the joke and is somone that loves to live life to the fulest.
Since 2017, Claire has worked as a chef on various yachts, with a brief pause due to the pandemic. Now, she’s excited to return to the water, crafting delicious meals that foster connection and enjoyment. She has worked on yachts across Italy, Croatia, Greece, Montenegro, The Bahamas, and the Virgin Islands, all while feeding her love for travel and exploring new destinations.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Tyler Armstrong | USA | 0 | |
| Crew | Claire Nazzari | Australian |
Captain
Tyler Armstrong
Chef
Claire Nazzari
Amenities
Electronics
General
Leisure
Other Specs
- 13' dinghy with 60 hp outboard
- 2 x inflatable paddle boards
- 1 x 2 person 'Crystal Kayak' - clear bottom kayak so you can see the reef below!
- 2 x Sublue Navbow sea scooters
- 1 floating dock/mat and 3 floating chairs
- Inflatable towable tube
- 1 x Subwing
- Wakeboard
- Kneeboard
- Adult and child snorkel gear
4 Queen cabins with ensuite heads (5th Queen cabin is reserved for crew).
Claire Nazzari
Fully customizable and catered menu to all allergies and dietary preferences.
Breakfast:
All breakfast meals are served with a fresh fruit platter, tea, coffee and juice
- Farmers Big Breakfast: Eggs, bacon, sauteed mushrooms, chipolatas, hashbrown, roasted tomato and
wilted spinach - Raspberry, vanilla and chia pudding with your choice of toppings and a side of fruit cinnamon toast
- Eggs benedict with bacon and spinach
- Corn and zucchini fritter with bacon, avocado and tomato, onion relish
- Brioche French toast topped with streaky bacon, cream and berries
Lunch:
- Chicken Caesar salad with parmesan crips and baked herbed croutons
- Fried halibut with pickled cabbage, pineapple salsa and spicy sauce tacos
- BBQ pulled pork burgers served with potato salad
- Greek spread of lamb koftas, halloumi, roasted vegetables, Greek salad, tzatziki, hummus, fresh pitas
- Steak sandwich with bacon and onion jam, melted cheese, tomato and lettuce served with sweet potato
fries and ranch - Nasi Goreng served with satay chicken skewers
- Moroccan pearl cous cous, with salmon, pickled zucchini, zingy lemon dressing and roasted chickpeas
Appetizers:
- Charcuterie board
- Prawn gazpacho
- Beef and pork sausage rolls
- Pork Gyoza with chili soy sauce
- Bacon wrapped dates and jalapeno poppers
Dinner:
- Salmon, dill, chili, lime risotto topped with green beans and crisp parmesan
- Filet mignon with butternut squash puree, roasted red onion, asparagus and mushroom with a red wine
jus - Greek style moussaka with a fresh local greens side salad
- Bacon-wrapped grilled chicken served with broccolini, mashed potato and a creamy mushroom and thyme
sauce - Braised lamb shank served on a bed of parsnip puree and fresh rosemary
- Chicken Massaman Curry with lime jasmine rice and homemade naan bread
- Honey soy tofu, poke style bowl, served with seasonal roast vegetables, brown rice and homemade
spicy sauce
Dessert:
- Sticky date pudding served with vanilla bean ice-cream
- Lemon Cheesecake
- Vanilla Crème Brulee
- Triple chocolate chip brownies with vanilla ice-cream and fresh berries
- Pavlova served with fresh cream and seasonal fruits
- Fresh lemon meringue pie
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.