Ed Hamilton & Co. Yacht Charter Agents

MISS ELIZABETH

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2001

Rates Per Week

Crew Profiles

Specifications

Accommodations

Three staterooms with en suite head and combination shower. The two aft staterooms have queen sized beds while the forward stateroom bed measures 58 inches on one end and tapers to 43 inches at the other (not quite a queen but larger than a double). All beds have 3 inch memory foam toppers.

Sample Menu

Chef Katie’s Sample Menu

Breakfast: every morning fresh fruit, baked goods, coffee, tea, fruit juice available
– Thick brioche French toast stuffed with whipped cream cheese and topped with fresh strawberries and lemon zest.
– Homemade bagels with lox, dill cream cheese, thin red onions, capers, and lemon wedge.
– Eggs Benedict: toasted English muffin cover in shaved honey ham poached egg and hollandais sauce with a side of home style potatoes
– Shakshuka: middle eastern style baked egg dish with roasted bell pepper and crumbled feta, served with fresh crusty bread.
– Savory Crepes: fried egg over ham, Gruyère, and arugula all inside a delicate folded crepe.
– Belgium style waffles with butter rum pecans and flambéed bananas.
– Turkish Eggs: soft fried egg over garlic yogurt and smoked paprika herb butter with toasted sourdough.
Lunch:
– Skirt steak Mexican style street tacos with cotia cheese, fresh pico de gallo, radish, lime wedge, and side corn salad.
-Prosciutto, fig, and creamy goat cheese flatbread drizzled with balsamic reduction with side arugula salad.
– Blackened snapper sandwich with homemade tartare sauce and butter lettuce with French fries.
– Shrimp and chicken green curry over saffron rice.
– Caribbean jerk style pork chop with pineapple slaw.
– Serrano wrapped balsamic chicken with blistered grapes and quinoa salad.
– Creamy sundried tomato pasta with fresh burrata and basil.
Starters:
-Fresh conch ceviche with plantain chips
-Sweet potato croquettes with feta avocado mousse
-Bruschetta with Serrano ham burrata and grilled peaches
-Oysters Rockefeller: oyster on the half shell broiled in a butter herb sauce with bread crumbs and lemon wedges.
-Mede platter with variety of olives, cheeses, pickled vegetables, homemade jams, and fresh bread.
-Bhajis: more commonly known as onion pakora served with tamarind and mint sauce.
-Gyoza: homemade Japanese style pork or vegetable steamed dumplings with ginger soy sauce.
Mains
-Fillet minion with grilled lobster tail side of rosemary potatoes and garlic green beans.
-Pan fried mahi with lemon better sauce asparagus and wild mushroom risotto
-Boat made pasta tagliatelle with clams, mussels, and calamari.
-Sesame seared tuna steaks with ginger lime edamame salad
-Giant Mediterranean style prawns over herbed pearl couscous and Greek salad
-Slow roasted short ribs over garlic mashed potatoes with port wove reduction and fresh vegetable medley.
-Cacciatore rabbit with creamy polenta and maple roasted brussel sprouts.
Dessert
-Lavender infused crème brûlée
-Pistachio baklava with vanilla ice cream
-Fresh strawberry sorbet with mint sauce
-Tiramisu
-Berry cobbler with vanilla ice cream
-NY style cheesecake with blueberry sauce and lemon zest
-Carrot rum cake with cream cheese frosting

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 rate at $26,400
New Years rate at $27,600

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

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
Summer 2024 Inclusive $17,199 $17,949 $18,699 $19,499 $20,199
Winter 2024 to 2025 Inclusive $17,199 $17,949 $18,699 $19,499 $20,199

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 rate at $26,400
New Years rate at $27,600

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

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: Jason Stone

Jason grew up in Texas City, raised on video games, not yet knowing the opportunities that awaited out at sea. He eventually took a leap and joined the Army for four years. Then after working as an oil refinery operator for another five years, Jason was determined to find a way to escape the rat race. On a whim, he flew to Romania for lasik eye surgery and with the money saved, he booked a train to Greece and took a two week sailing course. Instantly, Jason fell in love with the lifestyle and quickly bought his own boat which he has been cruising on for the past 10 years.

With now over 60,000 miles of Caribbean island hopping experience, 10 Gulf of Mexico crossings, 2 trans-Atlantic crossings, Jason is always eager to share this world with others. A natural teacher and expert “Coconut Husker”, guests are easily entertained and welcomed to have as much of a hands-on, interactive sailing experience as they like. Jason also takes his knack for entertaining from behind the helm, to beneath the hull. As a PADI Dive Instructor an avid deep sea and spearfishing enthusiast, there’s so much to see and and new activities to try with his guidance. There’s nothing more rewarding than enjoying your own fresh catch, and learning the Captain’s famous Smoked Fish recipe!

The Exumas in the Bahamas have consistently been Jason’s favorite, especially for chartering. He loves how the winds are plentiful, but the choppy seas are minimal as the waterways are blocked by the barrier reef islands. Simultaneously, these reef islands offer so much within a small region that is smooth to navigate. Constantly exploring new places, Jason and Katie spend 6 months chartering to fund 6 months of getting further around the world in their monohull, Windy. Presently in Pacific Mexico, their next leg is Tahiti via Hawaii!

Chef/ Mate: Katie O’Hara

Katie was raised in northern Idaho spending her winters skiing and summers swimming and sailing on lake Coeur d’Alene. Because her dad grew up in Hawaii, she enjoyed extended family vacations there from a young age, giving her an even stronger love of the ocean and waves. Healthy eating was always a huge part of her childhood and way of life. From a young age she fondly remembers having a large vegetable garden and fresh eggs from their family’s chickens, learning the delights of farm-to-table dining.

Before she could even reach the sink or stove, Katie loved pulling up a chair to help with meal preparation. She was taught all about cooking primarily by her father with an emphasis on fresh, healthy, quality food. Her earliest jobs were also centered around the kitchen training under various chefs. Once Katie started to travel, she found that she could combine her culinary experience with her passion for sailing.

As a yacht chef for the past three years, Katie has had some of her most memorable experiences in both Greece and Croatia, where she was in awe of the outstanding produce found in the Balkan region. She looks forward to this next chapter in the Bahamas on Miss Elizabeth where she can feature the local seafood with some Mediterranean twists!

Title Name Nation Born Languages
Captain Jason Stone US 1982 English, Spanish
Crew Katie US

Captain

Jason Stone

Chef/ Mate

Katie

Accomodation

Electric Heads 3

Amenities

Ac Full
Hair Dryer No
Generator yes 15 kw
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 56 ft
Pax 6
Cabins 3
Refit 2019 with continuous updates
Year Built 2001
Cruise Speed 8-9 kts
Guest Smoke yes cockpit
Guest Pet No
Children Allowed Yes
Min Child Age 5

Leisure

Dinghy 16 FT
Dinghy Hp 70
Adult W Skis No
Knee Board No
Stand Up Paddle No
Gear Snorkel 10
Tube No
Wake Board No
1 Man Kayak 1
2 Man Kayak 1
Float Mats No
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 56.00 Ft
Beam 27.5
Draft 4.5
Queen 2
Double Cabins 1
Pref Pickup St. Thomas, USVI
Other Pickup Bahamas - inquire
Turn Around 48 hrs or TBD
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Hammock Yes
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter yes
Voltages 220/110
Water Capacity 38gal per hr.
Dinghy Pax 8
Kids Skis No
Sea Bob No
Swim Platform yes
Dinghy Sailing no
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle No
Scuba Onboard Yacht offers Rendezvous Diving only
Ac Night Yes
Ac Sur Charge no
Sail Instruct Yes
Other Toys Fishing Gear- Polls,Spear Fishing
Noodles

Three staterooms with en suite head and combination shower. The two aft staterooms have queen sized beds while the forward stateroom bed measures 58 inches on one end and tapers to 43 inches at the other (not quite a queen but larger than a double). All beds have 3 inch memory foam toppers.

Chef Katie’s Sample Menu

Breakfast: every morning fresh fruit, baked goods, coffee, tea, fruit juice available
– Thick brioche French toast stuffed with whipped cream cheese and topped with fresh strawberries and lemon zest.
– Homemade bagels with lox, dill cream cheese, thin red onions, capers, and lemon wedge.
– Eggs Benedict: toasted English muffin cover in shaved honey ham poached egg and hollandais sauce with a side of home style potatoes
– Shakshuka: middle eastern style baked egg dish with roasted bell pepper and crumbled feta, served with fresh crusty bread.
– Savory Crepes: fried egg over ham, Gruyère, and arugula all inside a delicate folded crepe.
– Belgium style waffles with butter rum pecans and flambéed bananas.
– Turkish Eggs: soft fried egg over garlic yogurt and smoked paprika herb butter with toasted sourdough.
Lunch:
– Skirt steak Mexican style street tacos with cotia cheese, fresh pico de gallo, radish, lime wedge, and side corn salad.
-Prosciutto, fig, and creamy goat cheese flatbread drizzled with balsamic reduction with side arugula salad.
– Blackened snapper sandwich with homemade tartare sauce and butter lettuce with French fries.
– Shrimp and chicken green curry over saffron rice.
– Caribbean jerk style pork chop with pineapple slaw.
– Serrano wrapped balsamic chicken with blistered grapes and quinoa salad.
– Creamy sundried tomato pasta with fresh burrata and basil.
Starters:
-Fresh conch ceviche with plantain chips
-Sweet potato croquettes with feta avocado mousse
-Bruschetta with Serrano ham burrata and grilled peaches
-Oysters Rockefeller: oyster on the half shell broiled in a butter herb sauce with bread crumbs and lemon wedges.
-Mede platter with variety of olives, cheeses, pickled vegetables, homemade jams, and fresh bread.
-Bhajis: more commonly known as onion pakora served with tamarind and mint sauce.
-Gyoza: homemade Japanese style pork or vegetable steamed dumplings with ginger soy sauce.
Mains
-Fillet minion with grilled lobster tail side of rosemary potatoes and garlic green beans.
-Pan fried mahi with lemon better sauce asparagus and wild mushroom risotto
-Boat made pasta tagliatelle with clams, mussels, and calamari.
-Sesame seared tuna steaks with ginger lime edamame salad
-Giant Mediterranean style prawns over herbed pearl couscous and Greek salad
-Slow roasted short ribs over garlic mashed potatoes with port wove reduction and fresh vegetable medley.
-Cacciatore rabbit with creamy polenta and maple roasted brussel sprouts.
Dessert
-Lavender infused crème brûlée
-Pistachio baklava with vanilla ice cream
-Fresh strawberry sorbet with mint sauce
-Tiramisu
-Berry cobbler with vanilla ice cream
-NY style cheesecake with blueberry sauce and lemon zest
-Carrot rum cake with cream cheese frosting
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.