Ed Hamilton & Co. Yacht Charter Agents

NO INHERITANCE

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

Guests stay in the 4 queens and 1 twin cabin. Crew are in the starboard aft queen cabin. There is AC in the forepeak w/ bathroom

Sample Menu

Breakfast

Lox Bagel Platter – A spread of fresh bagels, lox, cream cheese, and a variety of toppings. Side of fresh fruit.

Lemon Ricotta Pancakes – Served with lemon curd and powdered sugar. Side of sausage and dressed greens.

Crepe Station – Warm crepes served with sweet and savory fillings to assemble as you please!

French Omelets – Soft scrambled eggs with gruyere and fresh herbs. Side of bacon and dressed greens.

Eggy Avocado Toast – Toasted boatmade bread with fresh avocado, pickled onion, soft boiled egg, and fresh herbs. Side of bacon and fresh fruit.

Fresh Cinnamon Rolls – Boatmade sticky cinnamon rolls with cream cheese frosting. Side of sausage, yogurt, and fresh fruit.

Power Fruit Bowls – Blend of fresh fruit, greens, and a protein topped with seasonal fruits and boatmade granola.

Lunch

Chicken Caesar Salads – Romaine lettuce with caesar dressing topped with grilled chicken and parmesan crisps.

Ahi Poke Bowls – Soy marinated ahi tuna served on a bed of rice with pickled veggies, seaweed salad, and edamame.

BLTA – Classic bacon, lettuce, tomato, and avocado sandwich with a homemade garlic aioli.

Jerk Wrap – Jerk chicken, pineapple salsa, fresh and roasted veggies served with a spicy mayo.

Bang Bang Shrimp Tacos – Creamy and spicy shrimp tacos topped with mango salsa and avocado crema.

Crispy Tofu Salad – Crispy tofu served on an asian cabbage slaw. Topped with crunchy wontons, edamame, and sesame seeds.

Elote Nachos – Tortilla chips topped with cotija, shredded pork, crema, corn, cilantro, peppers, and pickled onions.

Dinner

Sticky Lemon and Date Chicken – Crispy chicken thighs prepared with preserved lemon and dates. Served with tabbouleh, herby labneh, and pita.

Jammy Tomatoes with Pork – Pork Tenderloin and confit tomatoes. Served with roasted broccoli and fresh baked focaccia.

New York Strip – Seared steak served with a demi glaze, rosemary garlic mashed potatoes, and broccolini.

Miso Glazed Catch of the Day – Miso and sake broiled fish served with garlic bok choy, tropical fruit, and coconut white rice.

Grilled lobster with Chimichurri – Grilled lobster tail topped with a cilantro and parsley chimichurri. Served with roasted tahini carrots and smashed potatoes.

Saag Paneer – Indian spiced stewed spinach with cheese. Served with curry seasoned pumpkin, garlic naan, and jasmine rice.

Appetizers

Bacon Wrapped Dates Glazed with Balsamic

Warm Olives with Citrus and Herbs

Charcuterie Platter of Assorted Cheese, Cured Meats, Seasonal Fruit, and Roasted Nuts

Baba Ganoush with Crispy Pita and Fresh Vegetables

Caprese Salad Skewers

Fresh Made Tortilla Chips and Guacamole

Blistered Shishito Peppers

Flat Bread with Seasonal Produce, Cheve, and Fresh Herbs

Ahi Tuna Hand Roll with Nori and Sesame Dipping Sauce

Desserts

Caribbean Rum Cake

Chocolate Chip Cookie Ice Cream Sandwiches

Fruit Galette Served with Vanilla Ice Cream

Fresh Tiramisu

Flourless Chocolate Cake Served with Fresh Whipped Cream

Seasonal Flavors Semifreddo

Margarita Pie with a Graham Cracker Crust

Creme Brulee with Orange and Cinnamon

Strawberry Shortcake Served with Fresh Whipped Cream

Oven Baked S’mores

Chocolate Covered Coconut Butter Filled Dates

Panna Cotta with Passion Fruit

Cocktails

Caribbean Rum Punch

Classic Old Fashioned

Jamaica Sangria

Fresh Herb Clarified Margarita

Passion Fruit Gin and Tonic

Pina Colada

Bloody Mary

Ti Punch

Jungle Bird

Non-Alcoholic

Fresh Lavender Lemonade

Turmeric Tonic

Boatmade Shrub Mocktails

Fruit Smoothies

Boatmade Chai

All meals can be made with vegan and/or gluten-free substitutions when given advance notice.

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.

MINIMUM NIGHTS: 3
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

HALF-BOARD OPTION:
Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,700 | 3@$32,050 | 4@$32,400 | 5@$32,750 | 6@$33,100 | 7@$33,450 | 8@$33,800 | 9@$34,150 | 10@$34,500

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,850 | 3@$32,275 | 4@$32,700 | 5@$33,125 | 6@$33,550 | 7@$33,975 | 8@$34,400 | 9@$34,825 | 10@$35,250

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 pax $44,000
NEW YEARS: 1-10 pax $45,000

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 7 Guests 8 Guests 9 Guests 10 Guests
Summer 2024 Inclusive $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $35,500 $36,000
Winter 2024 to 2025 Inclusive $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $35,500 $36,000
Summer 2025 Inclusive $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000 $35,500 $36,000

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 15%-20% of the charter fee.

MINIMUM NIGHTS: 3
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

HALF-BOARD OPTION:
Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,700 | 3@$32,050 | 4@$32,400 | 5@$32,750 | 6@$33,100 | 7@$33,450 | 8@$33,800 | 9@$34,150 | 10@$34,500

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$31,850 | 3@$32,275 | 4@$32,700 | 5@$33,125 | 6@$33,550 | 7@$33,975 | 8@$34,400 | 9@$34,825 | 10@$35,250

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 pax $44,000
NEW YEARS: 1-10 pax $45,000

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)

Eric Warner

The ocean has always been a passion of mine, so I have designed a life on it! I bought my first boat with a close friend in 2016. Our Cantola 34’ was a trimaran that would race between my hometown of Santa Barbara and the one of a kind Santa Barbara Channel Islands National Park. Often ferrying surfboards, dive gear, and a dozen friends, we would take trips rain or shine to catch the best conditions at the islands. Naturally, this led to more boats and crewing local charters as part time work. Sharing the outdoors with others has always been easy with sailing, but to reach a larger audience I also spent years volunteering with outdoor education groups for kids and young adults. In 2020 I began phasing out of my job as a carpenter to pursue sailing further afield. After sailing a variety of yachts across oceans, for deliveries and for fun, I bought my second boat with the love of my life in 2022. Madison and I found our 42’ Albin Nimbus laid up in a boat yard in Nova Scotia, Canada. Our adventures took us down the East Coast and eventually offshore to the Lesser Antilles. 

I hold a USCG Masters License and, as a captain, I want to share the joys of sailing with others in a fun and safe environment. I am a waterperson and derive immense joy from diving, wing foiling, and sailing. Ashore, I check in to island time and love to eat my way across town and check out local events. I have a life off the boat too. Time on land is spent visiting family across the US, taking off on rock climbing/mountaineering excursions, and crafts like brewing, wood working, and music. I have sailed throughout the Eastern Caribbean, all the Hawaiian islands, and much of the Pacific Coast of North America. Of all the areas I have sailed, I have found the Virgin Islands to be absolutely idyllic. I would love to share them with you!

Madison Hite

My favorite way to get to know someone is over a shared meal. Growing up in the Midwest, my family communed over holidays and special events with big, good food as the centerpoint. Between sharing time in the kitchen with a large family and picking food fresh from the garden, food was a cornerstone of my upbringing.

When I moved to the West Coast at 18, I found myself naturally creating this wherever I landed. Initially, this looked like cooking for nanny clients and working with a holistic nutritionist serving pop-up dinners. Over time, as my career in management took me further from the kitchen, I started hosting themed dinners for friends, cooking my way through different cookbooks and cuisines that intrigued me. This led me to working for a catering company where I really got to hone my skills in a professional setting. While I loved the creativity and total immersion in food, I also wanted to feed my adventurous side…

Eric and I got a wild hare and decided it was time to pursue the dream of cruising full time. So we sold everything, bought a boat, and started sailing! We began in Nova Scotia, CA, sailing down the east coast of the US and then finally through the Caribbean down to Trinidad. Throughout this time, I had more space than ever to dive into my hobbies. While of course that largely meant walking through any grocery store or open air market I could find and tasting new things along the way, it also meant more time for play! Some of my favorite things outside of the galley are snorkeling, rock climbing, stand up paddle boarding, hiking, swimming, drawing, playing ukulele, tattooing, trying to wingfoil, and reading.

While this might make me sound busy (which I can be!), I also find few greater joys than tying a float out behind the boat, sipping a cocktail, and taking in the beauty of the places I get to call home. “Il dolce far niente”, which means the sweetness of doing nothing in Italian, is also such a beautiful part of being in stunning places with good company.

I look forward to sharing the magic of these islands with you and yours.

Title Name Nation Born Languages
Captain Eric Warner 0
Crew Madison Hite

Captain

Eric Warner

Chef/First Mate

Madison Hite

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 54 ft
Pax 10
Cabins 5
Year Built 2023
Cruise Speed 8
Guest Smoke Not onboard
Guest Pet Yes
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 14' East Marine Luxury
Dinghy Hp 60hp
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 10
Tube No
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 54.00 Ft
Beam 29
Draft 5
Queen 4
Twin Cabins 1
Pref Pickup YHG
Other Pickup Tortola
Turn Around 48 hrs preferred, Inquire for
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Num Cds Yes
Board Games Yes
Num Books No
Cam Corder No
Num Dine In 10
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Inverter Yes
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Swim Platform Yes
Fish Gear Type Trolling and Casting
Num Fish Rods 2
Under Water Cam Yes
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys TOYS: 2 Stand Up Paddle Boards, 4 Sublue Sea Scooters, 2 Subwings, 1 Knee board, 1 Wake Board, Snorkeling Gear, 8’ X 7” Pop Board, Floating 4-seat lounger, Bean Bags, Drone, Board Games, Beach Games, 4 Yoga Mats, TRX System & Exercise Bands, 4 Beach chairs & Fishing Gear

Guests stay in the 4 queens and 1 twin cabin. Crew are in the starboard aft queen cabin. There is AC in the forepeak w/ bathroom

Breakfast

Lox Bagel Platter – A spread of fresh bagels, lox, cream cheese, and a variety of toppings. Side of fresh fruit.

Lemon Ricotta Pancakes – Served with lemon curd and powdered sugar. Side of sausage and dressed greens.

Crepe Station – Warm crepes served with sweet and savory fillings to assemble as you please!

French Omelets – Soft scrambled eggs with gruyere and fresh herbs. Side of bacon and dressed greens.

Eggy Avocado Toast – Toasted boatmade bread with fresh avocado, pickled onion, soft boiled egg, and fresh herbs. Side of bacon and fresh fruit.

Fresh Cinnamon Rolls – Boatmade sticky cinnamon rolls with cream cheese frosting. Side of sausage, yogurt, and fresh fruit.

Power Fruit Bowls – Blend of fresh fruit, greens, and a protein topped with seasonal fruits and boatmade granola.

Lunch

Chicken Caesar Salads – Romaine lettuce with caesar dressing topped with grilled chicken and parmesan crisps.

Ahi Poke Bowls – Soy marinated ahi tuna served on a bed of rice with pickled veggies, seaweed salad, and edamame.

BLTA – Classic bacon, lettuce, tomato, and avocado sandwich with a homemade garlic aioli.

Jerk Wrap – Jerk chicken, pineapple salsa, fresh and roasted veggies served with a spicy mayo.

Bang Bang Shrimp Tacos – Creamy and spicy shrimp tacos topped with mango salsa and avocado crema.

Crispy Tofu Salad – Crispy tofu served on an asian cabbage slaw. Topped with crunchy wontons, edamame, and sesame seeds.

Elote Nachos – Tortilla chips topped with cotija, shredded pork, crema, corn, cilantro, peppers, and pickled onions.

Dinner

Sticky Lemon and Date Chicken – Crispy chicken thighs prepared with preserved lemon and dates. Served with tabbouleh, herby labneh, and pita.

Jammy Tomatoes with Pork – Pork Tenderloin and confit tomatoes. Served with roasted broccoli and fresh baked focaccia.

New York Strip – Seared steak served with a demi glaze, rosemary garlic mashed potatoes, and broccolini.

Miso Glazed Catch of the Day – Miso and sake broiled fish served with garlic bok choy, tropical fruit, and coconut white rice.

Grilled lobster with Chimichurri – Grilled lobster tail topped with a cilantro and parsley chimichurri. Served with roasted tahini carrots and smashed potatoes.

Saag Paneer – Indian spiced stewed spinach with cheese. Served with curry seasoned pumpkin, garlic naan, and jasmine rice.

Appetizers

Bacon Wrapped Dates Glazed with Balsamic

Warm Olives with Citrus and Herbs

Charcuterie Platter of Assorted Cheese, Cured Meats, Seasonal Fruit, and Roasted Nuts

Baba Ganoush with Crispy Pita and Fresh Vegetables

Caprese Salad Skewers

Fresh Made Tortilla Chips and Guacamole

Blistered Shishito Peppers

Flat Bread with Seasonal Produce, Cheve, and Fresh Herbs

Ahi Tuna Hand Roll with Nori and Sesame Dipping Sauce

Desserts

Caribbean Rum Cake

Chocolate Chip Cookie Ice Cream Sandwiches

Fruit Galette Served with Vanilla Ice Cream

Fresh Tiramisu

Flourless Chocolate Cake Served with Fresh Whipped Cream

Seasonal Flavors Semifreddo

Margarita Pie with a Graham Cracker Crust

Creme Brulee with Orange and Cinnamon

Strawberry Shortcake Served with Fresh Whipped Cream

Oven Baked S’mores

Chocolate Covered Coconut Butter Filled Dates

Panna Cotta with Passion Fruit

Cocktails

Caribbean Rum Punch

Classic Old Fashioned

Jamaica Sangria

Fresh Herb Clarified Margarita

Passion Fruit Gin and Tonic

Pina Colada

Bloody Mary

Ti Punch

Jungle Bird

Non-Alcoholic

Fresh Lavender Lemonade

Turmeric Tonic

Boatmade Shrub Mocktails

Fruit Smoothies

Boatmade Chai

All meals can be made with vegan and/or gluten-free substitutions when given advance notice.

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.