Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Francois Meyer | South African | 0 | RYA Yachtmaster Offshore , STCW | |
| Crew | Eleanor Thomson | UK | STCW |
MEET YOUR CREW:
CAPTAIN: Francois Meyer (previously on Esperanza II)
Chef: Eleanor Thomson (previously on Sweet Ann Marie)
Life for Francois started out on the sunny east coast of South Africa. Living in Richards Bay with the ocean on his doorstep and a fishing rod in his hand, it quickly became a way of life. Soon thereafter his family decided to trade the beach for the “bush” and they moved to a small town in the south-west of Kenya called Magadi where he spent the rest of his childhood growing up in the wilderness.
After school he decided to try his luck as a professional rugby player. Unfortunately an injury ended his short career and it was time to move on. Thankfully the ocean had never stopped calling and soon he was back with a passion that only grew.
He gained his experience as a deckhand on Superyachts in the Mediterranean initially, and then as both a chef and a captain on charter catamarans in the Caribbean and he has completed a couple of Atlantic crossings too.
Francois is extremely excited to get back to the Caribbean to meet new people, hearing their stories and creating lifelong memories for guests.
Eleanor grew up in the small seaside town of Dover in the Southeast of England. She grew up with a great appreciation of the outdoors, nature and adventure. Her mother, born and raised in Africa, and her father, having a military background, she has lived and worked internationally. As such, trotting round the world on her own adventure is something that has come very naturally to her!
At nineteen she left the UK to study Mandarin at Nanjing University in East China, a real-life highlight and a great food tasting opportunity. Since graduating Eleanor has travelled most of Far and South East Asia and has worked in China, organising cultural programmes for westerner students – a very rewarding role. She is passionate about authentic experiences and the best of local food and culture.
During the pandemic, she took a corporate travel job in London. It gave her a detailed understanding of the travel and hospitality industry, however she needed to get back to the frontline. She was keen to do something that combined all that she loves most; cooking, meeting great people, good weather, and an adventure! Since starting her dream job, she has worked as a chef on private charters in Greece and Croatia, and now the U.S. Virgin Islands.
Francois and Eleanor are looking forward to making sure you have a truly unforgettable vacation with them on Neptune’s Escape.
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 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Summer 2025 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Winter 2025 to 2026 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Summer 2026 | Inclusive | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, 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 or BVI
St. Vincent and The Grenadines
Please inquire for additional location availability.
MEET YOUR CREW:
CAPTAIN: Francois Meyer (previously on Esperanza II)
Chef: Eleanor Thomson (previously on Sweet Ann Marie)
Life for Francois started out on the sunny east coast of South Africa. Living in Richards Bay with the ocean on his doorstep and a fishing rod in his hand, it quickly became a way of life. Soon thereafter his family decided to trade the beach for the “bush” and they moved to a small town in the south-west of Kenya called Magadi where he spent the rest of his childhood growing up in the wilderness.
After school he decided to try his luck as a professional rugby player. Unfortunately an injury ended his short career and it was time to move on. Thankfully the ocean had never stopped calling and soon he was back with a passion that only grew.
He gained his experience as a deckhand on Superyachts in the Mediterranean initially, and then as both a chef and a captain on charter catamarans in the Caribbean and he has completed a couple of Atlantic crossings too.
Francois is extremely excited to get back to the Caribbean to meet new people, hearing their stories and creating lifelong memories for guests.
Eleanor grew up in the small seaside town of Dover in the Southeast of England. She grew up with a great appreciation of the outdoors, nature and adventure. Her mother, born and raised in Africa, and her father, having a military background, she has lived and worked internationally. As such, trotting round the world on her own adventure is something that has come very naturally to her!
At nineteen she left the UK to study Mandarin at Nanjing University in East China, a real-life highlight and a great food tasting opportunity. Since graduating Eleanor has travelled most of Far and South East Asia and has worked in China, organising cultural programmes for westerner students – a very rewarding role. She is passionate about authentic experiences and the best of local food and culture.
During the pandemic, she took a corporate travel job in London. It gave her a detailed understanding of the travel and hospitality industry, however she needed to get back to the frontline. She was keen to do something that combined all that she loves most; cooking, meeting great people, good weather, and an adventure! Since starting her dream job, she has worked as a chef on private charters in Greece and Croatia, and now the U.S. Virgin Islands.
Francois and Eleanor are looking forward to making sure you have a truly unforgettable vacation with them on Neptune’s Escape.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Francois Meyer | South African | 0 | |
| Crew | Eleanor Thomson | UK |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Kid ZUP board/Kneeboard
Sea Scooters
Snorkel Gear
Fishing Gear
Floating Mat
2 SUP's
Beach Games
This trimaran has 2 queen cabins (center Hull and Master) and 2 double for guests.
The master cabin is on the main level and has an ensuite bathroom and dressing room which leads off the master cabin – down a couple of stairs to the left of the bed. The shower is separate from the vanity and toilet.
Two double cabins are in the port hull with a shared Jack ‘n Jill bathroom. This is a wet head.
There is a queen cabin midships in the middle hull with a bathroom ensuite. This is a wet head.
The crew are in the bunk room which is fwd in the middle hull. They will use the bathroom in the starboard aft hull.
ELEANOR’S SAMPLE MENU
BREAKFAST
Classic Eggs Benedict
Poached eggs and crispy bacon on toast, drizzled with homemade hollandaise sauce and served with a tangy cherry tomato relish.
Breakfast Banana Split
A healthful twist on a classic, featuring ripe banana topped with Greek yogurt, mixed berries, crunchy granola, and a drizzle of creamy peanut butter
Shakshuka
Eggs gently poached in a rich, spiced tomato sauce with peppers, onion, garlic, and a hint of roasted goat cheese, served alongside crusty bread for dipping
Mixed Berry American Pancakes
Fluffy pancakes with fresh berries, accompanied by Greek yogurt and a drizzle of golden honey, served with pure maple syrup
Avocado and Poached Egg on Toast
Smashed avocado with a hint of feta cheese, topped with a perfectly poached egg, balsamic glaze, and fresh tomato
Smoked Salmon Bagel
A classic combination of smoked salmon, red onion, and capers, served on a toasted bagel with cream cheese
Homemade Crepes
Delicate crepes served with fresh seasonal fruit and creamy Greek yogurt
LUNCH
Crab Cakes with Pineapple Salsa
Golden crab cakes topped with a zesty pineapple salsa, accompanied by a crisp salad and drizzled with sweet chili dressing
Teriyaki Salmon Poke Bowl
Fresh sushi-grade salmon glazed with teriyaki sauce over sushi rice, paired with edamame, avocado, mango, pickled vegetables, and crispy nori sheets
Classic Caesar Salad
Crisp romaine lettuce tossed in a creamy Caesar dressing, finished with crunchy croutons and parmesan shavings
Spicy Shrimp Tacos
Soft tortillas filled with seasoned shrimp, creamy avocado, garlic cilantro lime slaw, and crumbled feta cheese
Panko-Crusted Pork Cutlets
Crispy panko-coated pork cutlets served with a classic potato salad
Mediterranean Bowl
A vibrant mix of Greek salad, chickpeas, hummus, olives, fresh vegetables, and couscous, drizzled with a lemon-herb dressing
Chicken Vodka Sauce Pasta
Pasta tossed in a rich vodka tomato sauce, garnished with fresh basil and shaved parmesan
APPETIZERS
Catch of the Day Crudo
Freshly caught seafood, thinly sliced and delicately seasoned with citrus and herbs
Pear, Prosciutto, Arugula & Blue Cheese Bites
Sweet pear slices paired with prosciutto, peppery arugula, and blue cheese
Spicy Mayo Shrimp Lettuce Wraps
Juicy shrimp dressed in a spicy mayo, nestled in crisp lettuce leaves
Bruschetta Caprese
Toasted baguette slices topped with tomatoes, mozzarella, fresh basil, and a drizzle of balsamic reduction
Pâté Crostini with Apple Pearls
Pâté served on crisp crostini with delicate apple pearls for a touch of sweetness
Smoked Salmon Blinis
Bite-sized blinis topped with smoked salmon, crème fraîche and dill
Charcuterie Board
An assortment of cured meats, artisanal cheeses, olives, nuts, and dried fruit
MAIN COURSES
Chilean Sea Bass
Perfectly seared sea bass, accompanied by prosciutto-wrapped asparagus and creamy lemon parmesan orzo
Surf and Turf
A sumptuous combination of pan-seared filet mignon and buttery scallops, served with rosemary-infused baby potatoes and tender broccoli
Local Caribbean Chicken Curry
A fragrant, flavorful curry made with local spices, served over steamed rice with fresh vegetables
Stuffed Pork Tenderloin
Tender pork tenderloin filled with savoury stuffing, served with celeriac purée and seasonal vegetables
BBQ Feast
A variety of grilled meats including chicken skewers, lamb chops, and steak, complemented by an assortment of fresh salads
Blackened Mahi-Mahi
Spiced and grilled Mahi-Mahi, served with Caribbean rice and a side of loaded corn
Beef Ragu & Pappardelle Pasta
Slow-cooked beef ragu tossed with pappardelle pasta, finished with parmesan shavings
DESSERTS
Bananas Foster
Sautéed bananas in a caramel rum sauce, served over creamy vanilla ice cream
Sunken Amaretto Chocolate Cake
Decadent chocolate cake infused with Amaretto, paired with whipped Amaretto cream
Key Lime Pie
Tangy key lime filling in a buttery graham cracker crust, topped with whipped cream
Summer Fruits Pavlova
Light and crispy meringue topped with fresh summer fruits and whipped cream
Oreo Cheesecake
Creamy cheesecake with a crunchy Oreo crust, finished with a chocolate drizzle
Mango & Raspberry Sorbet
Refreshing sorbet with the tropical flavours of mango and raspberry
White Chocolate Passionfruit Crème Brûlée
Crème brûlée infused with white chocolate and passionfruit, with a caramelised sugar top
Standard Ships Bar
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
Assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Beer
Bud, Coors, Corona, Miller, Caribe, Presidente, Heineken, Local Craft Beers
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.
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.