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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| Summer 2025 | Inclusive | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Jay Jay
Jehanne, known by her friends as Jay Jay, was born in Belgium and raised in France. After graduating with a B.A. in Interior Design in Brussels, she moved to Ireland and has lived all around the world since then, following her dream of traveling. Her passion for sailing began with her first taste of the sea while working on fishing vessels in Australia. This passion, along with the simplicity of an ocean-based lifestyle, led her to work aboard larger charter catamarans in 2017. Starting as a mate and chef, she eventually became a captain after completing the RYA Yachtmaster Offshore training. Since then, she has sailed around the Caribbean and the Mediterranean. An avid surfer and marine adventurer, Jay Jay is the perfect travel companion and guide aboard any vessel. She recently completed a 200-hour yoga instructor course and will ensure everyone feels good aboard the vessel. Jay Jay finds deep satisfaction in continually transforming her skill set and abilities, which complement her life on the waves and enhance the comfort and safety of her guests.
Chef Josiah
With nearly 30 years of experience in the food service industry, Josiah is a self-taught chef whose dedication to culinary excellence has earned him a James Beard nomination. As the owner and operator of a highly-rated restaurant in Asheville, NC, he built a reputation for innovative cuisine and an unwavering commitment to quality. Now, he brings his passion for exceptional dining to the world of yachting, crafting unforgettable meals that elevate the guest experience on board.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jehanne Bavay | 0 | English | |
| Crew | Josiah McGaughey |
Captain
Jehanne Bavay
Chef/First Mate
Josiah McGaughey
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 Tube
1 Large Floating Ring
1 Subwing
Snorkel Gear
Refit Details:
New 13’ Dinghy with a new 30 HP Tohatsu outboard
New trampolines
New generator (Northern Lights 20kW)
Teak deck coating
Exterior refrigerator replaced
Air conditioner replaced
New bilge pumps
Solar panel replacement
Major repairs to the heads
Repaired water tanks
New stereo system
New house batteries
New start batteries
Hull cleaning
Total of over $100,000 in upgrades!
DAY BREAK
Fresh Pastries and seasonal Fruits
Smoked Salmon Tart
Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon
Lobster Parfait
Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points
Whole wheat oatmeal pancakes with maple syrup fruit and creme frâiche
Eggs Benedict
Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato
Quiche
Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette
Shrimp Kedgeree
Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli
Mushroom Toast
Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs
Croissant BLT
Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato
MIDDAY
Shrimp Beignets
Pepper tomato chutney
Boat made Flatbread
Roasted vegetables, pesto
Fish dumplings in white miso broth, shoyu (japanese soy sauce), green onion
Crab and Romaine Caesar Salad
Fresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan bread crumb
Ceviche de leche de tigre
Peruvian style ceviche with fresh fish lime and chili, cancha, sweet potato
White Bean hummus
Vegetable crudités, olive oil, toasted pine nuts, Za’atar
Smash Burger Sliders
Thin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries
Curry Chicken Salad Wraps
Roast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla
Roast Pork Subs
Roast pork, broccoli raab, pickled Italian peppers, provolone cheese
HORS D’OEUVRES & SNACKS
Fresh Burrata Cheese
Chili crisp and baguette
Nordic Deviled Eggs
Classic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe
Ricotta stuffed peppers
Boat made ricotta, pickled and confit peppers, piston, local honey
Salad De Saison
Seasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant
Spinach and Artichoke dip
Cream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette
Salt Cod Croquettes
Salt cod and potato, fried, with pickles and tartar sauce
Radishes with Butter
Red and watermelon radish, boat made cultured butter and sea salt
Local Fish Crudo
Lightly pickled cucumber, lime, sesame, olive oil, fish sauce
Cast iron Seared Shrimp in XO sauce
Shaved Squash Salad
Fennel, honey, buttermilk dressing
MAIN
Cast iron seared Ribeye
Creamy mashed potato, charred onion, boat made steak sauce
Fish en Papillote
Daily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal vegetables
Grouper en Brioche
Local grouper seared with a brioche crust, mushroom sauce suprême
Grilled Pork Chop
Herb and caper green sauce, lentil salad, grilled cucumber
Roasted Chicken Breast
White beans and buerre printinier(fresh herb and spring onion butter), zucchini
Lyonaisse Style Scallop Quenelle
Scallop Dumpling baked in a lobster bisque with chunks of fresh lobster
Roasted Salmon Steaks
Wilted napa cabbage, rice vinegar, parsley cream, bottarga
Creamy Tucson Pasta
Imported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato
DESSERT
Turkish coffee and cardamon pot au creme and chantilly
Pear Gallette with vanilla bean ice cream and salted caramel
Tiramisu
Creme Anglais tart with macerated berries and cream
Fruit sorbet with Almond Tuille
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.