Ed Hamilton & Co. Yacht Charter Agents

NAMASTE

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

Namaste is offering 3 double cabins including a Master as below :

On the forward portside, the MASTER CABIN with one bed: 1820 mm (beam) x 2000 mm (length) & leather sofa, Separated heads, steamshower & 2 person steam sauna

Aft portside, the first DOUBLE CABIN with bed 1635 mm (beam) x 2000 mm (length) and separated heads & shower

Aft starboard, the second DOUBLE CABIN with bed: 1635 mm (beam) x 2000 mm (length) and separated heads & shower

All of them equipped with hair dryer, plugs 1 for the shaver + 1 for the vanity (110v & 220), Rj45 & 4 X USB
Also with private A/C control, TV sets, BOSE minisoundlink,Wi-fi and blue tooth

Crew quarters: 1 cabin located on the forward starboard with hull and the cabin mid-portside

Sample Menu

S/Y NAMASTE
Sample menu by Caroline Jorgensen

LUNCHES

Chilled Heirloom Tomato Soup with Parmesan Fritter and a Dollop of Rocket pesto.
Chargrilled Scallops “SAKU”on a creamy gnocchi wok with mussels, scampi & saffron.

Sesame seed crusted ahi seared tuna served with Polynesian style dipping sauce made from Ginger, Garlic & Oyster sauce, along with a Cucumber Glass Noodle salad.

Poke Bowl

Raw Ahi Tuna marinated with ponzu Dressing, served on layers with edamame, carrots, cucumber, avocado, crispy onions, tomatoes & seaweed salad topped with a siracha dressing.

King size Swedish Shrimp Sandwich

Shrimps boiled with beer, anise seeds & dill, chilled then tossed on a sourdough slice of bread along with home made dill mayonnaise, half a medium boiled egg, salad topped with caviar.

Swedish gravlax

Home cured salmon, served with Dill Stewed Potatoes,

Traditional Swedish Mustard sauce, pickled cucumbers & mustard seeds.

Goat cheese salad

Arugula Salad served with Panko fried Goat cheese,

Honey Roasted Walnuts, Water melon & Balsamic Truffle dressing.

Baja Style Fish Tacos

Beer Battered Freshly Caught Fish, served in a Corn tortilla along with a Jalapeño,

Cilantro Avocado dressing, Mango salsa & Cabbage lime salad.

Mascarpone & Salvia Chicken Roll Up

Served with a almond potato pure, garlic roasted cherry tomatoes & deep fried capers.

Pulled Pork Bahn Mi

Ginger & hoisin roasted Pulled pork, served in a French baguette with pickled vegetables, jalapeños & coriander mayonnaise.

Buddha Bowl Vegan

Garlic roasted pumpkin & cauliflower tossed in a quinoa & pesto salad, crispy tofu with toasted sun- flower seed, served with a dollop of cashew “sour cream”.

CANAPES

Smoked salmon and caviar blinis with horseradish crème fraiche

Crab and Pork Crispy Spring Rolls with Nuom Champagne Dipping Sauce.

Baked Camembert with Focaccia croutons

Swedish Lamb Meatballs, served with Lingon Berry relish in a traditional Swedish Brown sauce.

Coconut shredded prawns with Wasabi & Chilli Mayonnaise.

Orange marinated Scallop topped with Champagne Foam.

Swordfish Mini skewer in a Mojito dressing.

Lobster Mango Salad in Cilantro Sauce on Cucumber Rounds with Chives

Mini Asian Beef Tartar served in a Crispy Wonton Cone

Chilli & Feta Cheese Dip served on a Garlic & Parsley slice of Bread Guacamole & pico de gallo with corn tortillas (Vegan)

Falafel with coriander tahini dressing (Vegan)

Mini truffle Mac and cheese balls (Can be made Vegan or normal)

STARTERS

Chilli Grilled Scallops Served with my own Créme Trilogy on Horseradish, Carrot and Asparagus

Wagyu Beef Tartare With Shaved Foie Gras

Beef tartare with shallots, capers & truffle tarragon mayonnaise.

Tartar of Tuna

Seasoned with Citrus & Mirin, on a bed of Avocado, Sesame seeds,

Deep Fried Onions & a smoked Ponzu Soya Dressing.

Lobster Bisque Served with a Homemade Aioli and Home Made Fresh Bread

Toast Skagen

Shrimps boiled in Beer, Anise & Dill, Chilled then Tossed with Red onion,

Chopped Dill, Horseradish & Mayonnaise. Topped with caviar.

Creamy Parmesan Soup with fresh Basil & Truffle Served with a Wild Boar Chorizo skewer.

Tuna Tataki

Wasabi Crusted Ahi tuna, Seared & Served on a Sake & Soy Sauce dressing, Cilantro foam,

Crispy Wontons & topped with an Avocado Sauce.

Zucchini “lasagna” (Vegan)

Zucchini and roasted cherry tomato lasagna, layered with macadamia “ricotta” truffle oil & pistachio pesto.

MAIN COURSES

Fresh Catch Of The Day

Grilled catch of the day on garlic roasted vegetable bed, sweet potato puree topped with fresh spinach and spicy cilantro

Herb Crusted Rack Of Lamb

on Chanterelle Risotto, topped with Hazelnut tossed Green Beans and Red Wine butter

Tuscan Wild Boar Ragu

On a bed of home made gnocchi along with shaved parmesan & mushroom crisp

Lime Seared Tuna Filet

on French green salad with Grilled Baby Potatoes, Crispy Croutons, Garlic Grilled Gambas and Sar- dine Aioli.

Fish & Seafood Soup

Fruits from the sea simmered in a broth from Lobster, Cognac & Cream, Served with White Wine braised Carrots and Parsnips.

Grilled Veal Filet

Roasted Jerusalem Artichoke, Artichoke Pure, Buttered Chanterelles Served with a Port & Dark Choco- late Sauce

Seafood Minestrone My Way

Lobster, King Crab, Scallop & Cockles simmered in a Tomato base soup, along with Artichoke and Parmesan ravioli.

Portobello Mushroom Ravioli (Vegan)

Portobello, Tofu, asparagus & parsley stuffed ravioli in a miso truffle broth With shaved truffles & cashew parmesan.

Homemade Red Wine Pappardelle

Burnt butter sage sauce with crispy pig cheeks & pecorino.

Sushi Platter

Seared Yellow Fin Tuna Feng Pesto Nigiri Tiger prawn Maki

Lobster cocktail in mustard miso dipp Pork gyoza dumplings

TOM KHA GAI Chicken Dumplings Soft Bun Pork Belly

Salmon Nigiri Tuna Tataki Miso Soup

Sea Weed Salad Hamachi Carpaccio

DESSERTS

Lavender Creme Brule Served with homemade Blue Berry Ice Cream & Lavender Syrup

White Chocolate & Lime Cheesecake Served with Mango Sorbet

Warm Chocolate Truffle Served with Italian Vanilla Ice Cream

Chocolate Trio

Chocolate & Orange Mousse, Lava Cake & White Chocolate Ganache

Selection Of Cheese Served with Candied Almonds, Fig & Champagne Marmalade.

Coconut Creme Brule (Vegan)

Brownies & Ice Cream (Vegan)

Gluten Free vegan brownies, hazelnuts & ice cream made of cashews & almonds.

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.

WEEKLY RATES – WINTER

2 guests: $ 56 000
4 guests: $ 58 000
6 guests: $ 60 000
XMAS / 2-6 guests : $ 70 000
NEW YEAR / 2-6 guests : $ 75 000

10% APA required for extra expenses
One week minimum required – Depending of the calendar and at low season 5 days could be considered.

TERMS DETAILS:
INCLUDED
Cruise aboard for 8 days / 7 nights
Insurance of the yacht
Crew services
Full-board for guests & crew
All beverages including wines, bar & champagne listed on NAMASTE’s card within reasonable consumption
License & fishing permit in the Caribbean
Leisure & sport equipment aboard
Flowers on board on the embarking day
Use of communication means aboard (except satellite use) / within XX giga limit to be confirmed per week for internet access
Fuel for engines & tender

EXTRA:
Transfers airport/NAMASTE/airport
Special requests not including in the package like specific premium champagnes, wines & spirits
Guests personal ashore expenses
Marina & port expenses if any
All cruising permits, local & governmental taxes
Agent’s ports fee if any

SUMMER – OWNER USE ONLY

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Location Details: WINTER 2023-2024: AVAILABLE IN THE LEEWARD / WINDWARD ISLANDS & IN THE BVI’S

SUMMER 2024 – TBA – – OWNER USE ONLY

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2024 Inclusive $56,000 $57,000 $58,000 $59,000 $60,000
Winter 2024 to 2025 Inclusive $56,000 $57,000 $58,000 $59,000 $60,000

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 10%-15% of the charter fee.

WEEKLY RATES – WINTER

2 guests: $ 56 000
4 guests: $ 58 000
6 guests: $ 60 000
XMAS / 2-6 guests : $ 70 000
NEW YEAR / 2-6 guests : $ 75 000

10% APA required for extra expenses
One week minimum required – Depending of the calendar and at low season 5 days could be considered.

TERMS DETAILS:
INCLUDED
Cruise aboard for 8 days / 7 nights
Insurance of the yacht
Crew services
Full-board for guests & crew
All beverages including wines, bar & champagne listed on NAMASTE’s card within reasonable consumption
License & fishing permit in the Caribbean
Leisure & sport equipment aboard
Flowers on board on the embarking day
Use of communication means aboard (except satellite use) / within XX giga limit to be confirmed per week for internet access
Fuel for engines & tender

EXTRA:
Transfers airport/NAMASTE/airport
Special requests not including in the package like specific premium champagnes, wines & spirits
Guests personal ashore expenses
Marina & port expenses if any
All cruising permits, local & governmental taxes
Agent’s ports fee if any

SUMMER – OWNER USE ONLY

Location Details

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Location Details: WINTER 2023-2024: AVAILABLE IN THE LEEWARD / WINDWARD ISLANDS & IN THE BVI’S

SUMMER 2024 – TBA – – OWNER USE ONLY

CO-CAPTAIN: Willem J.M. NIEUWELINK
Nationality: Dutch
Diploma: RYA Yacht master Offshore, MCA Commercially endorsed. PADI Dive Master
Language spoken: Dutch & English

Captain Willem hails from a small canal town in Holland where his family kept their sailboat tied to the dock at their home and has lived for sailing since he was a young boy. Later as a teenager Willem taught sailing in Greece, Mallorca and England as well as competed in dinghy racing on an international level where he collected multiple awards.
As a fully qualified RYA Yacht Master Offshore, Captain Willem has an extensive list of credentials as a skipper with his well-rounded career in both the Charter & Private yacht industry.

Willem joins us from his last position which he held with the same owner & yacht for ten years. He oversaw the build of the vessel and eventually completed a circumnavigation while maintaining the owners request for the yacht to be kept up to 5-star standards. He has cultivated an extensive list of global networks which ensure exclusive connectivity no matter where Namaste ventures.
Willem is at his happiest when guests are perched happily in one of the many comfortable areas on deck while the boat sails effortlessly into the sunset. His calm nature and giddy knowledge of almost all types of yachts will elicit a true sense of happiness while onboard.

An outstanding sportsman on the water Willem looks forward to taking you waterskiing and wakeboarding or exploring the treasures under the sea as he is a certified PADI Dive Master.
Captain Willem is looking forward to this new adventure and with his natural humor and easy-going nature you are assured an unforgettable time. Willem creates specialized itineraries for each guest and will make you feel at ease afloat as he safely steers you to unique & exciting destinations on Yacht Namaste.

CHEF – Caroline JORGENSEN
Swedish
STCW 95
Level 2 Food Safety
Chef Degree, Gothenburg Fassberg
Languages: English

Chef Caroline comes from 3 generations of chefs and has a natural passion for food, especially excellent seafood.
A lifelong chef, at the age of 16 she joined the Fassberg chef and restaurant school in Gothenburg where she further developed her skills and understanding of gourmet food preparation.

Travelling the globe as a Temporlarly Chef or chef on luxury private & charter yachts as M/Y Quasar, 49m, M/Y Corinthian, 39m Gunboat DASH, 20m, S/Y Corto Maltese, 37m or M/Y Sea Forever, 32m, she finds inspiration for making incredible food for guests with fresh local ingredients.

In her free time, she likes to explore her love for food by trying out new recipes.
She enjoys water sports such as kite surfing, wakeboarding, and surfing. She makes sure to practice yoga regularly and stay active ;
She has also a creative side that I express through art and painting.

STEWARDESS: Courtney ROUX
Nationality: South African
STCW & PDSD / Powerboat2 / B1B2
Food Hyginee & Safety 2
Languages: English

Courtney grew up in a small coastal town in South Africa, where her love for nature began at an early age. Her diverse professional background includes not only yacht experience, but also hospitality, lodge management, and working on a small organic farm.
Over her five years in the yachting industry, Courtney has cruised Cȏte dʹAzur, Italy, the Bahamas, the Caribbean, and the East Coast of the United States. She has worked aboard yachts as M/Y Solaris, S/Y Corto Maltese, M/Y Tommy Belle.
One of Courtney’s greatest joys is meeting people and connecting with individuals from all walks of life. She lives the Kahlil Gibran quote, “Work is love made visible.” Hospitality runs in her blood, and her passion for her work is evident to all of Namaste’s guests. Her welcoming and adaptable personality, close attention to detail, creativity, and keen observation skills help everyone aboard feel relaxed and comfortable. She is also a skilled bartender who looks forward to complementing guests’ days with tasty cocktails served with a friendly smile.
In her free time, Courtney enjoys snorkeling, traveling, horseback riding, hiking, reading, cooking, soapmaking, and leatherworking.

FIRST MATE: Glenn WARD
Nationality: English
MCA ENG1, MCA STCW 95
RYA Diesel Engine Maintenance / VHF Operators licence
Dinghy/Keelboat/Multihull Instructor, Windsurf Instructor,
PADI Open Water Diver
Languages: english

Glenn began his career as a multi qualified watersports instructor pursuing his childhood love for windsurfing, kayaking and dinghy sailing.
After teaching at a high wind resort in Egypt he started working on yachts.
After many deliveries and charters on luxury yachts, he has thousands of miles under his belt.
Glenn is also a PADI Rescue Diver and loves exploring the reefs with photography equipment.
With a degree in media and his drone pilot’s license Glenn is always happy to help guests capture special moments during their time onboard Namaste.

Title Name Nation Born Languages
Captain Willem J.M. NIEUWELINK DUTCH 0 English, German,
Crew Caroline JORGENSEN FRENCH

CAPTAIN

Willo NIEUWELINK

CHEF

Caroline JORGENSEN

STEWARDESS

Courtney ROUX

FIRST MATE

Glenn WARD

Accomodation

Electric Heads 3

Amenities

Ac Full
Hair Dryer Yes
Generator 2 x Norther Lights 26KW
Water Maker Sea Recove
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 79 ft
Pax 6
Cabins 3
Year Built 2016
Cruise Speed 10
Guest Pet No
Children Allowed Yes

Leisure

Dinghy semi rigid
Dinghy Hp 150HP
Adult W Skis Yes
Jet Skis No
Knee Board Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube 4
Wake Board 1
1 Man Kayak 1
2 Man Kayak 1
Games Beach Yes
Fishing Gear No

Other Specs

size Feet 78.00 Ft
Beam 35
Draft 9'6
King 1
Queen 2
Jacuzzi Yes
Pref Pickup ANTIGUA
Turn Around 72 hours
Builder PRIVILEGE MARINE
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Engines 2 x Yanmar 260HP 6BY3Generators :2 x ONAN 22,5 KW / 2 X Northern Lights 26KWWater tank :2 X 172 US gal / 2 X 650 L Sea Recovery Aqua Whisper Pro 1800-02Fuel tank 2 X 394 US gal / 2 X 1 500 L
Voltages 110V, 220V, USB & RJ-45 outlet
Water Capacity 74 US gal/h x 2
Dinghy Pax 10
Kids Skis Yes
Sea Bob Yes
Sea Scooter No
Swim Platform YES
Boarding Ladder YES
Under Water Cam Yes
Under Water Video Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Communicate Namaste has 250 Gig a month available on this. If it's burned through this in a week the client has to pay for the extra internet cost. 250 is around 1200 dollars.
When the LTE does not work Namaste has the Satellite internet on as well (internet is a bit slower but works great as well and we can still use Netflix. Billing would be extra in that case.

SAT-COM / Tracphone V7 IP
KVH Satellite TV & SuperYacht IP Mobile cast
4G WI-FI access
2 VHF with DSC + 4 cordless VHF

NAVIGATION INSTRUMENTS
Ray Marine G165 (+ back-up autopilot, GP33)
Radar: Ray Marine Beacon Sarsat with GPS integrated SOLAS + pocket PLBGPS + radar transponder + AIS SART
Navigation station: Ray Marine G165
Tp In Heads Yes
Ac Night Yes
Deep Sea Fish Yes
Num Video Yes
Other Toys Novurania 16 foot semi rigged inflatable Rib with 90 hp outboard.

2 electric assist bicycles

1 Flight board Efoil & electric hydrofoil

3 seabobs with harness
Mono & Bi water skis for adults & children
2 Wakeboards: 1 kids, 1 adults, 1 wake skate
2 Inflatable Starboard: Zen WindSUPs
2 double seated tubes, 2 tubes, 1 Banana ride
1 kneeboard
2 double and 1 single inflatable Hobie kayaks

1 nautibuoy inflatable platform. extension for watersports landing platform

Deep sea fishing gear: 3 sets deep sea trolling gear
Snorkeling equipment for 6 varies sizes.

- RENDEZVOUS DIVING ONLY -
Diving equipment for 6 people - only for certified divers - 10 tanks, diving gear for 6, Bauer junior dive compressor and nitrox system.

Underwater camera and video

Beach toys
Beach chairs, beach umbrella
Beach BBQ

Namaste is offering 3 double cabins including a Master as below :

On the forward portside, the MASTER CABIN with one bed: 1820 mm (beam) x 2000 mm (length) & leather sofa, Separated heads, steamshower & 2 person steam sauna

Aft portside, the first DOUBLE CABIN with bed 1635 mm (beam) x 2000 mm (length) and separated heads & shower

Aft starboard, the second DOUBLE CABIN with bed: 1635 mm (beam) x 2000 mm (length) and separated heads & shower

All of them equipped with hair dryer, plugs 1 for the shaver + 1 for the vanity (110v & 220), Rj45 & 4 X USB
Also with private A/C control, TV sets, BOSE minisoundlink,Wi-fi and blue tooth

Crew quarters: 1 cabin located on the forward starboard with hull and the cabin mid-portside

S/Y NAMASTE
Sample menu by Caroline Jorgensen

LUNCHES

Chilled Heirloom Tomato Soup with Parmesan Fritter and a Dollop of Rocket pesto.
Chargrilled Scallops “SAKU”on a creamy gnocchi wok with mussels, scampi & saffron.

Sesame seed crusted ahi seared tuna served with Polynesian style dipping sauce made from Ginger, Garlic & Oyster sauce, along with a Cucumber Glass Noodle salad.

Poke Bowl

Raw Ahi Tuna marinated with ponzu Dressing, served on layers with edamame, carrots, cucumber, avocado, crispy onions, tomatoes & seaweed salad topped with a siracha dressing.

King size Swedish Shrimp Sandwich

Shrimps boiled with beer, anise seeds & dill, chilled then tossed on a sourdough slice of bread along with home made dill mayonnaise, half a medium boiled egg, salad topped with caviar.

Swedish gravlax

Home cured salmon, served with Dill Stewed Potatoes,

Traditional Swedish Mustard sauce, pickled cucumbers & mustard seeds.

Goat cheese salad

Arugula Salad served with Panko fried Goat cheese,

Honey Roasted Walnuts, Water melon & Balsamic Truffle dressing.

Baja Style Fish Tacos

Beer Battered Freshly Caught Fish, served in a Corn tortilla along with a Jalapeño,

Cilantro Avocado dressing, Mango salsa & Cabbage lime salad.

Mascarpone & Salvia Chicken Roll Up

Served with a almond potato pure, garlic roasted cherry tomatoes & deep fried capers.

Pulled Pork Bahn Mi

Ginger & hoisin roasted Pulled pork, served in a French baguette with pickled vegetables, jalapeños & coriander mayonnaise.

Buddha Bowl Vegan

Garlic roasted pumpkin & cauliflower tossed in a quinoa & pesto salad, crispy tofu with toasted sun- flower seed, served with a dollop of cashew “sour cream”.

CANAPES

Smoked salmon and caviar blinis with horseradish crème fraiche

Crab and Pork Crispy Spring Rolls with Nuom Champagne Dipping Sauce.

Baked Camembert with Focaccia croutons

Swedish Lamb Meatballs, served with Lingon Berry relish in a traditional Swedish Brown sauce.

Coconut shredded prawns with Wasabi & Chilli Mayonnaise.

Orange marinated Scallop topped with Champagne Foam.

Swordfish Mini skewer in a Mojito dressing.

Lobster Mango Salad in Cilantro Sauce on Cucumber Rounds with Chives

Mini Asian Beef Tartar served in a Crispy Wonton Cone

Chilli & Feta Cheese Dip served on a Garlic & Parsley slice of Bread Guacamole & pico de gallo with corn tortillas (Vegan)

Falafel with coriander tahini dressing (Vegan)

Mini truffle Mac and cheese balls (Can be made Vegan or normal)

STARTERS

Chilli Grilled Scallops Served with my own Créme Trilogy on Horseradish, Carrot and Asparagus

Wagyu Beef Tartare With Shaved Foie Gras

Beef tartare with shallots, capers & truffle tarragon mayonnaise.

Tartar of Tuna

Seasoned with Citrus & Mirin, on a bed of Avocado, Sesame seeds,

Deep Fried Onions & a smoked Ponzu Soya Dressing.

Lobster Bisque Served with a Homemade Aioli and Home Made Fresh Bread

Toast Skagen

Shrimps boiled in Beer, Anise & Dill, Chilled then Tossed with Red onion,

Chopped Dill, Horseradish & Mayonnaise. Topped with caviar.

Creamy Parmesan Soup with fresh Basil & Truffle Served with a Wild Boar Chorizo skewer.

Tuna Tataki

Wasabi Crusted Ahi tuna, Seared & Served on a Sake & Soy Sauce dressing, Cilantro foam,

Crispy Wontons & topped with an Avocado Sauce.

Zucchini “lasagna” (Vegan)

Zucchini and roasted cherry tomato lasagna, layered with macadamia “ricotta” truffle oil & pistachio pesto.

MAIN COURSES

Fresh Catch Of The Day

Grilled catch of the day on garlic roasted vegetable bed, sweet potato puree topped with fresh spinach and spicy cilantro

Herb Crusted Rack Of Lamb

on Chanterelle Risotto, topped with Hazelnut tossed Green Beans and Red Wine butter

Tuscan Wild Boar Ragu

On a bed of home made gnocchi along with shaved parmesan & mushroom crisp

Lime Seared Tuna Filet

on French green salad with Grilled Baby Potatoes, Crispy Croutons, Garlic Grilled Gambas and Sar- dine Aioli.

Fish & Seafood Soup

Fruits from the sea simmered in a broth from Lobster, Cognac & Cream, Served with White Wine braised Carrots and Parsnips.

Grilled Veal Filet

Roasted Jerusalem Artichoke, Artichoke Pure, Buttered Chanterelles Served with a Port & Dark Choco- late Sauce

Seafood Minestrone My Way

Lobster, King Crab, Scallop & Cockles simmered in a Tomato base soup, along with Artichoke and Parmesan ravioli.

Portobello Mushroom Ravioli (Vegan)

Portobello, Tofu, asparagus & parsley stuffed ravioli in a miso truffle broth With shaved truffles & cashew parmesan.

Homemade Red Wine Pappardelle

Burnt butter sage sauce with crispy pig cheeks & pecorino.

Sushi Platter

Seared Yellow Fin Tuna Feng Pesto Nigiri Tiger prawn Maki

Lobster cocktail in mustard miso dipp Pork gyoza dumplings

TOM KHA GAI Chicken Dumplings Soft Bun Pork Belly

Salmon Nigiri Tuna Tataki Miso Soup

Sea Weed Salad Hamachi Carpaccio

DESSERTS

Lavender Creme Brule Served with homemade Blue Berry Ice Cream & Lavender Syrup

White Chocolate & Lime Cheesecake Served with Mango Sorbet

Warm Chocolate Truffle Served with Italian Vanilla Ice Cream

Chocolate Trio

Chocolate & Orange Mousse, Lava Cake & White Chocolate Ganache

Selection Of Cheese Served with Candied Almonds, Fig & Champagne Marmalade.

Coconut Creme Brule (Vegan)

Brownies & Ice Cream (Vegan)

Gluten Free vegan brownies, hazelnuts & ice cream made of cashews & almonds.

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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.