Ed Hamilton & Co. Yacht Charter Agents

PURA VIDA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2023

Rates Per Week

Crew Profiles

Specifications

Accommodations

Pura Vida is equipped x3 queen cabins and one twin onboard for guests to use – all cabins offering ensuite facilities

Sample Menu

Alessia’s Sample Menu

BREAKFAST

Served daily with a seasonal fruit platter

English muffin topped with poached egg, creamy spinach, Canadian bacon, avocado, served with a creamy cheese sauce.

Waffle and pancake platter served with toppings such as fresh berries, maple syrup, cream, bacon, chocolate sauce and a selection of fruit.

Freshly baked bread with bagels served with topping choices such as, avocado, smoked salmon, feta, sautéed mushrooms, grilled tomato, eggs, cream cheese and pesto oil drizzle.

French toast served with cinnamon and sugar, maple syrup, coconut shavings, breakfast sausage, eggs, and grilled mushrooms.

Breakfast pizza with tomato, mozzarella cheese, topped with fresh rocket or spinach.

Smoothie/acai bowels, blended fruit mix topped with options such as yoghurt, granola, peanut butter, seeds and, local fruits.

Croissants and freshly baked banana bread served with smoked salmon/mahi mahi, cream cheese, rocket, slithers of roasted capsicums, cream and jams.

Ham/tomato roses, filled with egg and topped with chopped onion/peppers/fresh herbs and cheese, grilled in the oven.

LUNCH

Quiche, spinach and feta & bacon and mushroom, served with a fresh salad, and crispy baguette.

Seared tuna served with wasabi mash and a fresh salad.

Beef/lamb/pork gyros, with fresh raw veggies, salad and a tzatziki sauce.

Beef/chicken burgers with fresh toppings, served with a homemade BBQ sauce/cheese sauce, served with homemade cut sweet potato/potato fries.

Deboned jerk/tandoori chicken thigh skewers, served with roasted potatoes, and coleslaw.

Grilled fillet served with basil crushed crispy potatoes and sour cream, with mushroom/black pepper corn sauce.

Poke bowels served with sushi rice, avocado, crispy onion, corn, edamame beans, roasted bell peppers, soy sauce, siracha mayonnaise, mango, sesame seared tuna/paprika mahi mahi.

Sweet and sour chicken + vegetable spring rolls served with a teriyaki and soy sauce.

APPITIZERS

Bruschetta topped with finely chopped tomatoes/onion/parsley/chili/olive oil salsa with a balsamic glaze drizzle.

Caprese salad served with a fresh pesto, chili olive oil, and balsamic glaze.

Homemade rissoles stuffed with chicken/prawn/tuna/veg, served with a dipping sauce.

Caramelized onion and brie/camembert cheese phyllo tarts served on a bed of rocket and toasted walnuts.

Ceviche mahi mahi or a butternut/broccoli soup, served with grilled cheese bread fingers.

Melenzane Alla Parmigiano. Brinjals layered with tomato gravy, mozzarella and parmesan cheese, baked in the oven.

Baked plantain chips, served with hummus, babaganush, and chili mango dip.

Avocado Ritz. Half an avocado served with shrimp and a paprika pink sauce and lemon slices.

DINNER

Lamb/chicken curry served with jollof rice, and garlic butter naan.

Fillet pizzaiola served with roasted polenta chips, and garlic green beans tossed in light breadcrumbs.

Mushroom risotto or seafood pasta, served with a fresh side salad.

Slowly cooked ribs served with coleslaw and fries/plantain salad.

Themed evening e.g. Mexican/Indian/Chinese etc.

Stuffed peppers/tomato’s/mushrooms with mince, mixed vegetables, mozzarella cheese, chickpeas, served with potato salad.

Pork tenderloin, roasted parmesan potatoes, peas and bacon, served with an apple sauce.

Fish skewers served on a bed of coconut rice, with a pineapple and mint salad.

DESSERT

Assorted chocolate truffles, orange, rum, coconut etc. rolled in coconut shavings, nuts, cacao, served with vanilla ice cream.

Peppermint crisp, a south African favorite, served with a melktert shooter.

Churros/eclairs served with different dipping sauces and freshly whipped cream.

Key lime pie, served with ice cream or fresh cream.

Tiramisu served alongside dessert coffees.

Upside down pineapple rum cake served with ice cream.

Fried sweet plantains served with custard and berries.

Grilled fruit skewers served with a homemade hot chocolate sauce.

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light,

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

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.

SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client’s expense. Includes boarding after 4 pm, welcome cocktail, breakfast the next morning, and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes 7 breakfasts, 4 lunches, & 3 dinners, all other meals to be eaten ashore at the client’s expense.

● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

● HOLIDAY RATES:
​2024 Christmas: Flat Rate, $23,000 must finish by December 26th.
2024 NEW YEARS: Flat rate of $27,500 for 2-8 guests and a 7-night minimum. Must begin no sooner than Dec 28th.

● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.
Stand Up Paddle Boards
Floating mats
Snorkel gear
Tube

● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses

Additional Rate Information

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 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
Summer 2024 Inclusive $18,200 $18,200 $18,700 $19,200 $19,700 $20,200 $20,700
Winter 2024 to 2025 Inclusive $20,000 $20,000 $20,700 $21,500 $22,000 $22,300 $22,600

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.

SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client’s expense. Includes boarding after 4 pm, welcome cocktail, breakfast the next morning, and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes 7 breakfasts, 4 lunches, & 3 dinners, all other meals to be eaten ashore at the client’s expense.

● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

● HOLIDAY RATES:
​2024 Christmas: Flat Rate, $23,000 must finish by December 26th.
2024 NEW YEARS: Flat rate of $27,500 for 2-8 guests and a 7-night minimum. Must begin no sooner than Dec 28th.

● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.
Stand Up Paddle Boards
Floating mats
Snorkel gear
Tube

● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses

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 Virgin Islands (US), Caribbean Virgin Islands (BVI)

MEET YOUR CREW:
CAPTAIN: Brandon Grant
CHEF: Alessia Colantoni

We are a fun loving, energetic and highly motivated couple who have been dating for over 5 years and here to continue our dream of working together onboard catamaran charters.
Our passion for the ocean and exploration drives us, as well as our love for entertaining guests and ensuring our guests are fully fulfilled by the end of charter.

Born and raised on the beautiful coastline of Ballito – The Dolphin Coast, South Africa, Brandon’s passion for the ocean started at a young age through his father. Over the years he gathered 16 years of skippering experience, mainly on deep sea fishing adventures. He attained his RYA Yatchtmaster in 2015 which led him to his first catamaran delivery from Capetown to Seychelles, followed by another one from
Greece to Maldives where his love for freediving and surfing blossomed. He then followed his fishing dreams and captained a sports fishing charter out of Seychelles where he stayed for the next 3 years.

Once meeting Alessia, there quest to work on a boat together found them running catamaran charters in St Maarten followed
by Antigua. Their ability to run great charters was evident and their craving for adventure grew which led them to the beautiful BVIs.

Born in Pretoria, South Africa, Alessia was raised in an Italian family where she learnt to cook authentic italian cuisine from a young age. Alessia’s mom owned 3 restaurants along with a few pasta shops, and through the combination of her Nonna’s and her mother and father, her skills and passion for cooking were a given.

Alessia is a strong sportswoman and she qualified in swimming for the Olympics at the age of 16.

Alessia’s father is also an avid scuba diver and she learnt at age 9 to scuba dive and it is still a favorite past time and combined with time at their family game lodge this feeds her undying love and respect for nature, animals and the ocean.
After school she moved to the seaside – the coastline of Ballito, South Africa – where she studied hospitality and met Brandon. Her studies led her to the Maldives, doing her internship in the food and beverage/kitchen/café departments. Alessia also has immense patience and a love for kids of all ages. Her young heart and caring nature will have kids well entertained and cared for on charters.

With Brandon’s background and mission plus Alessia’s thirst for new adventures she attained her stewardess course in Cape Town and soon after her and Brandon set their hearts on chartering boats together and combining their skills into one beautiful
experience for guests.

Brandon and Alessia cannot wait for you to join them on Pura Vida for a wonderful Virgin Island vacation.

Title Name Nation Born Languages
Captain Brandon Grant South African 0 English
Crew Alessia Colantoni South African

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer No
Generator Yes
Water Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 48 ft
Pax 8
Cabins 4
Year Built 2023
Guest Smoke On deck only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy Infanta 11.81 ft Center Console
Dinghy Hp 40hp Tohatsu
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel 10
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak No
2 Man Kayak Yes
Float Mats Yes
Games Beach No
Fishing Gear Yes

Other Specs

size Feet 48.00 Ft
Draft 4.3 Ft
Queen 3
Twin Cabins 1
Pref Pickup Soper's Hole Marina, West End,
Other Pickup Red Hook, STT - SXM
Turn Around 48hrs preferred - inquire 24hr
Builder Dufour
Vcr Dvd No
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 Inq
Inverter Yes
Dinghy Pax 10
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Dinghy Sailing No
Fish Gear Type Light Tackle
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
License Info -
Compressor Not Onboard
Tp In Heads Yes
Ac Night No
Ac Sur Charge No
Deep Sea Fish No
Sail Instruct No
Other Toys Subwing
Towable tube
Water hammocks
Bote 7' dock and 2 inflatable Bote chairs

Pura Vida is equipped x3 queen cabins and one twin onboard for guests to use – all cabins offering ensuite facilities

Alessia’s Sample Menu

BREAKFAST

Served daily with a seasonal fruit platter

English muffin topped with poached egg, creamy spinach, Canadian bacon, avocado, served with a creamy cheese sauce.

Waffle and pancake platter served with toppings such as fresh berries, maple syrup, cream, bacon, chocolate sauce and a selection of fruit.

Freshly baked bread with bagels served with topping choices such as, avocado, smoked salmon, feta, sautéed mushrooms, grilled tomato, eggs, cream cheese and pesto oil drizzle.

French toast served with cinnamon and sugar, maple syrup, coconut shavings, breakfast sausage, eggs, and grilled mushrooms.

Breakfast pizza with tomato, mozzarella cheese, topped with fresh rocket or spinach.

Smoothie/acai bowels, blended fruit mix topped with options such as yoghurt, granola, peanut butter, seeds and, local fruits.

Croissants and freshly baked banana bread served with smoked salmon/mahi mahi, cream cheese, rocket, slithers of roasted capsicums, cream and jams.

Ham/tomato roses, filled with egg and topped with chopped onion/peppers/fresh herbs and cheese, grilled in the oven.

LUNCH

Quiche, spinach and feta & bacon and mushroom, served with a fresh salad, and crispy baguette.

Seared tuna served with wasabi mash and a fresh salad.

Beef/lamb/pork gyros, with fresh raw veggies, salad and a tzatziki sauce.

Beef/chicken burgers with fresh toppings, served with a homemade BBQ sauce/cheese sauce, served with homemade cut sweet potato/potato fries.

Deboned jerk/tandoori chicken thigh skewers, served with roasted potatoes, and coleslaw.

Grilled fillet served with basil crushed crispy potatoes and sour cream, with mushroom/black pepper corn sauce.

Poke bowels served with sushi rice, avocado, crispy onion, corn, edamame beans, roasted bell peppers, soy sauce, siracha mayonnaise, mango, sesame seared tuna/paprika mahi mahi.

Sweet and sour chicken + vegetable spring rolls served with a teriyaki and soy sauce.

APPITIZERS

Bruschetta topped with finely chopped tomatoes/onion/parsley/chili/olive oil salsa with a balsamic glaze drizzle.

Caprese salad served with a fresh pesto, chili olive oil, and balsamic glaze.

Homemade rissoles stuffed with chicken/prawn/tuna/veg, served with a dipping sauce.

Caramelized onion and brie/camembert cheese phyllo tarts served on a bed of rocket and toasted walnuts.

Ceviche mahi mahi or a butternut/broccoli soup, served with grilled cheese bread fingers.

Melenzane Alla Parmigiano. Brinjals layered with tomato gravy, mozzarella and parmesan cheese, baked in the oven.

Baked plantain chips, served with hummus, babaganush, and chili mango dip.

Avocado Ritz. Half an avocado served with shrimp and a paprika pink sauce and lemon slices.

DINNER

Lamb/chicken curry served with jollof rice, and garlic butter naan.

Fillet pizzaiola served with roasted polenta chips, and garlic green beans tossed in light breadcrumbs.

Mushroom risotto or seafood pasta, served with a fresh side salad.

Slowly cooked ribs served with coleslaw and fries/plantain salad.

Themed evening e.g. Mexican/Indian/Chinese etc.

Stuffed peppers/tomato’s/mushrooms with mince, mixed vegetables, mozzarella cheese, chickpeas, served with potato salad.

Pork tenderloin, roasted parmesan potatoes, peas and bacon, served with an apple sauce.

Fish skewers served on a bed of coconut rice, with a pineapple and mint salad.

DESSERT

Assorted chocolate truffles, orange, rum, coconut etc. rolled in coconut shavings, nuts, cacao, served with vanilla ice cream.

Peppermint crisp, a south African favorite, served with a melktert shooter.

Churros/eclairs served with different dipping sauces and freshly whipped cream.

Key lime pie, served with ice cream or fresh cream.

Tiramisu served alongside dessert coffees.

Upside down pineapple rum cake served with ice cream.

Fried sweet plantains served with custard and berries.

Grilled fruit skewers served with a homemade hot chocolate sauce.

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light,

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

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.