Ed Hamilton & Co. Yacht Charter Agents

SAVARONA

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 2001

Rates Per Week

Crew Profiles

Specifications

Accommodations

Master – King berth to starboard side, en suite stall shower plus his her toilet & washbasin.
VIP – Queen berth to port side with en suite stall shower & toilet.
Twin cabin – twin beds to port & stbd, en suite stall shower & toilet. All toilets with built in bidets.

Sample Menu

GiseleLannamann
Sample menu
 
Let’s start the day  Fresh fruit Martini

Rustic Italian Frittata

Not too sweet, goodies from the oven

 

Very berry yogurt coupe

Outside the box eggs Benedictine

Basket of mini muffins

 

From the groves fruit medley

Eggs in the clouds

Homemade morning sausages

 

 Mid day Gourmet Adventure

 SeafoodTerrine

ZucchiniCarrot Ginger Slaw

LeekTartelette

SeaScallop Ceviche

RoastedGold and Red Beets Salad  w/CitrusDressing

RasberryPannacotta on Kiwi Sauce

 

Shrimpin Light Tomato Ouzo Sauce

Duckconfit  Roulade

TomatoTartare and Frisée Salad

FlanCaramel a l’Orange

 

VegetableSpring Rolls

Pavéof Salmon w/ Watercress Sauce

Asparagus,stuffed Hearts of Palm and Heirloom Tomato Salad

RoastedPineapple w/ Tropical Fruit with homemade Coconut Sorbet

 

Now let’s sit down and enjoy dinner

CrabSoufflé

Rackof Lamb a la Provençale

Confettiof Vegetables

Bruléeof Aubergines

Doubleflambée Spinach  Salad

Roccadi Cioccolato

 

PoachedFoie Gras w/ Cherry Sauce

GrilledBlackened Mahi Mahi

CaramelizedFennel and Apples

GrilledCherry Tomatoes

Bundlesof Haricots Verts aux Amandes

MesclunSalad w/ Warm Chevre and fresh strawberries

ChampagneSabayon w/ Red Berries

 

LobsterTerrine w/ Roasted Red Pepper Coulis

BeefTenderloin w/ Onion Confit

Wild Mushroom Terrine

Sweet Carrot Allumettes

Black Truffle Pomme de Terre Croquette

RedGrape Sorbet

Rouléede Crepes w/ Chestnut Mousse

 

YellowfinTuna Tartare w/ Blood Orange and Passion Fruit Dressing

Double Rib Lamb Chops aux Herbes Fraiches

SweetPea Purée a la Crème

MorelCouscous   Poached Black Figs

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.

Winter and Summer 2024/25: Caribbean Leeward & Windward Islands $39,500 + expenses (25% APA)
Christmas / New Year 2024/5 : $45,500 week, (10 night minimum or dates that allow one week for Christmas & one week for New Years ) + expenses (25% APA)

 

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: Winter and Summer 2024/25: Caribbean Leeward & Windward Islands

 

Charter Rates Per Week

Rate Period Terms 2 Guests
Summer 2024 Plus Expenses $39,500/week
Winter 2024 to 2025 Plus Expenses $39,500/week

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.

Winter and Summer 2024/25: Caribbean Leeward & Windward Islands $39,500 + expenses (25% APA)
Christmas / New Year 2024/5 : $45,500 week, (10 night minimum or dates that allow one week for Christmas & one week for New Years ) + expenses (25% APA)

 

Location Details

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Leewards, Caribbean Windwards

Location Details: Winter and Summer 2024/25: Caribbean Leeward & Windward Islands

 

Captain Florent Ruiz began his career in the Super Yacht industry over 20 years ago. Initially he was involved in yacht building and refitting and held many other positions, as his skills and responsibilities grew. After two years of living on his own boat in the South of France, Florent decided to make sailing his profession. He began to work on larger sailing yachts and delivering new yachts for several yacht builders. Soon after acquiring my C200 GT license, Florent joined the catamaran S/Y CILIAM for an incredible season in Asia – where we sailed throughout Thailand, Malaysia and Singapore.

He sailed to Mexico to visit family, and then returned to Europe with a new boat in mind: taking command of the amazing sailboat SAVARONA. After a long, very detailed and extensive refit, Florent is delighted to be sailing again with guests to show them the beauty of the oceans and wonderful charter destinations.

Florent is a welcoming captain and host who always puts security on board as his top priority. In his words: “a positive attitude, discretion and responsibility are the qualities I choose to live by. I make it my goal to ensure that all guests will enjoy a truly great experience aboard S/Y SAVARONA.”

~ ~ ~

Chef Odile Burel started her maritime career in the 1990’s as a journalist reporting and writing about yacht races around the world as well as boat reviews. She loves sailing and participated as race-crew during many regattas including several transatlantic races & classic yacht regattas. She soon obtained qualifications as a CGO deck hand and mate and later as stewardess and then trained as a chef. In addition, she is now a fully qualified second captain on SAVARONA with strong technical skills.

Odile’s culinary training includes specialties in Mediterranean cuisine, sea foods, Italian, Indian, Japanese – as well specialties in vegetarian, vegan & special diet cuisines. She loves to source local & seasonal foods & utilize the freshest healthy ingredients and “super foods” & always prefers homemade. Odile prides herself on her creativity and offering guests “a culinary journey of flavor & variety.”

Odile’s other professional qualifications include CFBS, HACCP, Medical 2, Mechanic 250 K, C200 and 200 Sailing. Years of participating in yacht races taught Odile the magic of team-work – she truly enjoys working with crew to create a beautiful & welcoming environment for guests on SAVARONA. Odile’s personal strengths include being very organized, adaptable, & efficient with a keen focus on safety. These skills combined with a warm personality, being a good listener & natural intuition make her an excellent charter yacht chef & hostess! In addition to sailing, cuisine and travel Odile’s interests are yoga, meditation, swimming, & music.

~ ~ ~

Mate / engineer Julien

Title Name Nation Born Languages
Captain Florent Ruiz French / Mexican 0 French, English, Italian, Spanish, German
Crew Odile Burel French

Captain

Florent Ruiz

Accomodation

Electric Heads 4

Amenities

Ac Full
Generator Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 29 ft
Pax 6
Cabins 3
Refit 2022
Year Built 2001
Cruise Speed 9
Guest Smoke On Transom
Children Allowed Yes
Min Child Age 8

Leisure

Dinghy Williams Jet 385
Dinghy Hp 90
Adult W Skis Yes
Knee Board No
Stand Up Paddle 2
Gear Snorkel 4
Tube Yes
Wake Board Yes
1 Man Kayak 2
Fishing Gear Yes

Other Specs

size Meter 91.87 ft
Beam 6.7
Draft 4.7
Units Metres
King 1
Queen 1
Twin Cabins 1
Builder CNB Bordeaux
Vcr Dvd Yes
Salon Stereo Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
Gay Charters Yes
Nude Charters Yes
Engines Engine: 500 HP Caterpillar Generator: ONAN
Inverter Yes
Voltages 110 or 220
Sea Bob No
Sea Scooter No
Swim Platform Yes
Ac Night No
Other Toys Tender Williams Jet 385 90 hp
Wakeboards
Tube
2 Kayaks
Snorkel Gear
Fishing Gear
Bimini
Deck Shower
Ice Maker
Generator
Inverter

Master – King berth to starboard side, en suite stall shower plus his her toilet & washbasin.
VIP – Queen berth to port side with en suite stall shower & toilet.
Twin cabin – twin beds to port & stbd, en suite stall shower & toilet. All toilets with built in bidets.

GiseleLannamann
Sample menu
 
Let’s start the day  Fresh fruit Martini

Rustic Italian Frittata

Not too sweet, goodies from the oven

 

Very berry yogurt coupe

Outside the box eggs Benedictine

Basket of mini muffins

 

From the groves fruit medley

Eggs in the clouds

Homemade morning sausages

 

 Mid day Gourmet Adventure

 SeafoodTerrine

ZucchiniCarrot Ginger Slaw

LeekTartelette

SeaScallop Ceviche

RoastedGold and Red Beets Salad  w/CitrusDressing

RasberryPannacotta on Kiwi Sauce

 

Shrimpin Light Tomato Ouzo Sauce

Duckconfit  Roulade

TomatoTartare and Frisée Salad

FlanCaramel a l’Orange

 

VegetableSpring Rolls

Pavéof Salmon w/ Watercress Sauce

Asparagus,stuffed Hearts of Palm and Heirloom Tomato Salad

RoastedPineapple w/ Tropical Fruit with homemade Coconut Sorbet

 

Now let’s sit down and enjoy dinner

CrabSoufflé

Rackof Lamb a la Provençale

Confettiof Vegetables

Bruléeof Aubergines

Doubleflambée Spinach  Salad

Roccadi Cioccolato

 

PoachedFoie Gras w/ Cherry Sauce

GrilledBlackened Mahi Mahi

CaramelizedFennel and Apples

GrilledCherry Tomatoes

Bundlesof Haricots Verts aux Amandes

MesclunSalad w/ Warm Chevre and fresh strawberries

ChampagneSabayon w/ Red Berries

 

LobsterTerrine w/ Roasted Red Pepper Coulis

BeefTenderloin w/ Onion Confit

Wild Mushroom Terrine

Sweet Carrot Allumettes

Black Truffle Pomme de Terre Croquette

RedGrape Sorbet

Rouléede Crepes w/ Chestnut Mousse

 

YellowfinTuna Tartare w/ Blood Orange and Passion Fruit Dressing

Double Rib Lamb Chops aux Herbes Fraiches

SweetPea Purée a la Crème

MorelCouscous   Poached Black Figs

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.