Ed Hamilton & Co. Yacht Charter Agents

SEAHOME II

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

Accommodates 10 guests in 5 ensuite queen cabins, starboard aft cabin bed can split into two twins
Crew will take midship port cabin

Sample Menu

Sample Menu Chef Ryan Katona

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffett.

Breakfast 

Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast

Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche

Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote

Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre

Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce

Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream

Classic Eggs Benedict

Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

Lunch

Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread

Mussels Sauteed in Casino Butter and Chef’s Salad

Kansas City Style BBQ Ribs with Watermelon Mint Salad

Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf

Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus

Mac n’Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche

Caesar Salad with Grilled Salmon or Chicken

Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs

Canape

Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil

Marbled Avocado Tiles with Mango Ceviche

Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops

Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites

Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit

Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad

Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini

Dinner

Crown Roast of Lamb Filled with Harvest Vegetable Couscous

Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme

Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad

Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts

Traditional Beef Wellington

Blackened Mahi and Roasted Red Pepper Rouille

Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Spinach and Artichoke Incrusted Salmon

72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette

Dessert 

Frozen Amaretto and Vanilla Souffle

Tarte Tatin with Pecan Creme Fraiche

Pepermint Tartlets

Lavender Creme Brulee served with a Shot of Limoncello

Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust 

Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream

Classic Chocolate Fondant

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.

Christmas Flat Rate $80,000. 7 night minimum.
New Years Flat Rate $85,000. 7 night minimum.

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Location Details: Seahome 65′ will be available for charter in the Virgin Islands as of Dec. 1st 2024

Vessel has flexible pick up locations, all based on inquiry. Home base is West End, Tortola.

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 $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $69,000
Summer 2025 Inclusive $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $69,000
Winter 2025 to 2026 Inclusive $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $69,000
Summer 2026 Inclusive $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $69,000

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.

Christmas Flat Rate $80,000. 7 night minimum.
New Years Flat Rate $85,000. 7 night minimum.

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Location Details: Seahome 65′ will be available for charter in the Virgin Islands as of Dec. 1st 2024

Vessel has flexible pick up locations, all based on inquiry. Home base is West End, Tortola.

Rubrio was fortunate enough to have grown up on the beautiful island of Madeira, surrounded by both the sea and mountains. He was raised on sail boats and developed a passion for everything both above and below the ocean’s surface at a young age.

As a water sports enthusiast, he explored all aspects of sailing from professional racing to cruising slowly around the world. He then moved on to motor yachts and ran vessels ranging from small power boats and monohulls to large super yachts. Rubrio now has over 25 years of professional captain and commercial charter experience. He is dynamic, sporty, a lover of animals, is easy going and always enters the room with a smile and leaves charter guests with an experience to last a lifetime.

Ryan was born and raised in Detroit, Michigan. He started working in hospitality at the age of 14. At 16 he picked up his first knife and transitioned into the kitchen. Ryan worked as a chef while trainig to be a paramedic, upon qualification, was an on duty paramedic for 2 weeks, before he realized he missed working with food. Ryan entered and won a worldwide cooking competition called Super Yacht scholarship which sent him to the top maritime academy in the world, and then to France for further culinary training. When not cooking Ryan is a ping pong champion and always travels with his paddles.

Ellen was born in England but grew up in the beautiful coastal town of Knynsa, South Africa. As a young child Ellen and her family often went on week-long camping adventures around South Africa and the neighboring countries. This thrill for adventure gave her a deep interest in traveling the world and all these fond memories of adventure have steered her towards entering the yachting industry. With a BA in Visual Communications, majoring in Graphic Desgin , Ellen loves to show her creative side with flower arrangements, table decorations, themed dinners and much more. Ellen also completed a RYA Yachtmaster Coastal under sail and is very excited to be joining a sailing catamaran. Having previously taken on roles of a deck/stew, she enjoys spending time outdoors, getting involved with waterspouts and exploring the Caribbean. She also enjoys the finer things in life such as creating a memorable experience through good service, food, and wine. Ellen is looking forward to creating an unforgettable experience for guests in the Virgin Islands.

Captain Rubrio Basilio (Captain from June 8th to October 2024)

Qualifications

Marine Engineering Systems course | Lloyd’s Maritime Institute | Feb ‘22
STCW 95 | Sept ’21
ASA Sailing Instructor 205 | April ‘17
GMDSS License A1, A2 | Nov ’16
Singapore Powered Pleasure Craft Driving License (PPCDL) | June ‘15
Rescue Diver (PADI) | July ‘14
Divemaster (PADI) | July ’14
Coach Certificate | European, Portuguese Sailing Federation | May ‘13
Emergency First Response, First Aid (PADI) | Oct ‘10
Patrão de Alto Mar | Portuguese license Ocean Sailing, 24m, unlimited distance | Dec ’09
RYA/MCA Yachtmaster Offshore (commercially endorsed) | Dec ‘09
RYA/MCA Short Range Certificate | Dec ’09
Enriched Air Diver Nitroc (PADI) | Dec ’08
Race Course Official and Umpire Course (ISAF) | Oct ‘08

Chef Ryan Katona

Qualifications

Serve Safe Certification, Food Safety Guys, Minnesota 2015
STCW, bluewater 2022
ENG 1, Fort Lauderdale FL, 2022
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013

Ellen Kay-Shuttleworth- Stewardess/Deckhand

Qualifications

STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing (Commercially endorsed) RYA Powerboat Level 2
RYA Personal Watercraft Certificate
RYA VHF Radio

Title Name Nation Born Languages
Captain Rubrio Basilio Portuguese 1980 English, Portuguese, Spanish
Crew Ryan Katona American

Captain

Rubrio Basilio

Chef

Ryan Katona

Stewardess/Deckhand

Ellen Kay-Shuttleworth

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 65 ft
Pax 10
Cabins 5
Year Built 2024
Guest Smoke Transom only
Guest Pet No
Children Allowed Yes
Min Child Age N/A

Leisure

Dinghy 15 ft
Dinghy Hp 70
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 4
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info There will be at least a Dive Master on board
Dive Costs Cost per dive per person: $75
Referral Open Water Certification Dives. $400
Discover Scuba Diving: $175

Other Specs

size Feet 65.00 Ft
Beam 33 Ft
Draft 5 Ft
Queen 5
Jacuzzi No
Pref Pickup West End, BVI
Other Pickup inquire
Turn Around 48hr preferred
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder No
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q No
Gay Charters Yes
Nude Charters Yes
Inverter Yes
Voltages 110 & 220
Dinghy Pax 10
Kids Skis No
Sea Bob No
Sea Scooter No
Kite Boarding No
Fish Permit BVI Fishing Permit
Swim Platform Yes
Boarding Ladder Swim
Fish Gear Type trolling rods and two Casting
Num Fish Rods 2
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Water Purifier on Board, with water being produced by the vessel.
Scuba Onboard Onboard
Resort Course $175 per Resort Course
Full Course Referral Course is $400
License Info -
Compressor Not Onboard
Num Dive Tanks 10
Num B C S 10
Num Regs 10
Num Weights 10
Num Divers 10
Num Dives 3 per week
Other Entertain Toiletries Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen
Communicate Starlink on board
Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
Tp In Heads Yes
Ac Night Yes
Sail Instruct Yes
Other Toys 4 x Bote paddle boards (update from 2)
7x7 Bote inflatable dock
Floating swim enclosure
Noodles
2 x Sub Wings
Water skis
Wakeboard
1 pax tube (no mega Mable)
paddle ball
frisbee

Accommodates 10 guests in 5 ensuite queen cabins, starboard aft cabin bed can split into two twins
Crew will take midship port cabin

Sample Menu Chef Ryan Katona

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffett.

Breakfast 

Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast

Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche

Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote

Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre

Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce

Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream

Classic Eggs Benedict

Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

Lunch

Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread

Mussels Sauteed in Casino Butter and Chef’s Salad

Kansas City Style BBQ Ribs with Watermelon Mint Salad

Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf

Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus

Mac n’Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche

Caesar Salad with Grilled Salmon or Chicken

Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs

Canape

Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil

Marbled Avocado Tiles with Mango Ceviche

Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops

Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites

Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit

Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad

Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini

Dinner

Crown Roast of Lamb Filled with Harvest Vegetable Couscous

Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme

Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad

Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts

Traditional Beef Wellington

Blackened Mahi and Roasted Red Pepper Rouille

Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Spinach and Artichoke Incrusted Salmon

72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette

Dessert 

Frozen Amaretto and Vanilla Souffle

Tarte Tatin with Pecan Creme Fraiche

Pepermint Tartlets

Lavender Creme Brulee served with a Shot of Limoncello

Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust 

Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream

Classic Chocolate Fondant

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.