Ed Hamilton & Co. Yacht Charter Agents

SERENDIPITY

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2009

Rates Per Week

Crew Profiles

Specifications

Accommodations

FULL-BOARD (ALL-INCLUSIVE):

Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$25,000 | 3@$26,000 | 4@$27,000 | 5@$28,000 | 6@$29,000

For families with 2 children there is a fourth guest cabin with a bunk bed (two small berths). This cabin does not have an en suite bathroom.
The additional cabin for two young children adds a capacity of up to eight guests for $30,000.

The Crew occupy the port forward queen cabin, but are willing to relocate to the forepeak/bunks and the boat can function with 4 queen staterooms for an additional rate of $4,000.

Sample Menu

WAKE UP TO WONDERFUL

BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad.

SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce.

CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.

BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings.

BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.

CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.

SCRUMPTIOUS MID-DAY PAUSE

SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.

BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.

FIESTA OF FLAVOR:  Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips.

AHI TUNA SALAD:  Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce.

PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro.

KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.  

AFTERNOON REFRESHMENTS

PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction

FOCACCIA freshly baked with boat made hummus

OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime

CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit

SUSHI rolled on board with freshly caught fish

LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce

ALFRESCO EVENINGS.

THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro.

COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.

LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread.

BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan.

OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction.

PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears.

SCRUMPTIOUS DESSERTS

BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.

VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote

DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries

DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot

DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries

PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut

ISLAND COCKTAILS

PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg

PINA COLADA: Rum, pineapple juice and coconut juice

DARK N’ STORMY: Rum, ginger beer and bitters

GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint

ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water

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.

**Rates are all inclusive of 14% tax and fees

CHRISTMAS/NEW YEARS: 7 night minimum, All-inclusive rates:
CHRISTMAS: $34,000
NEW YEARS : $34,000

 

Additional Rate Information

Summer Area: Bahamas

Winter Area: Bahamas

Location Details: Serendipity is based in Georgetown, Great Exuma, Bahamas but will gladly reposition for seven day charters to Nassau or Staniel Cay free of charge.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2024 Inclusive $25,000 $26,000 $27,000 $28,000 $29,000
Winter 2024 to 2025 Inclusive $25,000 $26,000 $27,000 $28,000 $29,000
Summer 2025 Inclusive $25,000 $26,000 $27,000 $28,000 $29,000

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.

**Rates are all inclusive of 14% tax and fees

CHRISTMAS/NEW YEARS: 7 night minimum, All-inclusive rates:
CHRISTMAS: $34,000
NEW YEARS : $34,000

 

Location Details

Summer Area: Bahamas

Winter Area: Bahamas

Location Details: Serendipity is based in Georgetown, Great Exuma, Bahamas but will gladly reposition for seven day charters to Nassau or Staniel Cay free of charge.

Captain Carl Welte
As a dedicated Yacht Captain with over 25 years in the maritime industry, I’ve honed my skills in operational oversight for both regular and charter voyages. My expertise spans across various aspects of yacht and cruise leadership, including team leadership, stakeholder relations, ship maintenance, and safety protocols. My commitment to excellence has allowed me to consistently exceed expectations, fostering valuable relationships across all levels of an organization. Currently, I’m upgrading my credentials to a 100-ton license and aim to further progress to a 200-ton license, underscoring my ambition to lead larger vessels.

Outside of professional realms, I’m deeply passionate about the sea, enjoying in-shore and offshore angling, spearfishing, pole fishing, and advanced P.A.D.I. scuba diving. These personal pursuits enhance my understanding and appreciation of the marine environment, further enriching my maritime career. My goal is to merge my extensive professional experience with my personal passions, contributing to meaningful and safe sea voyages for all involved.

Chef/First Mate Dana Dunne
Dana is a chef trained in Philadelphia with roots from Los Angeles and the diversity has many benefits. The far-reaching global flavors of LA combined with the formal training she received in Philadelphia has given her a broad and flavorful repertoire that will tantalize the most discerning palate. Her love of cooking began at a young age when she worked at a small bakery. From that moment, becoming a chef become her greatest passion. Her other interests are diving, surfing riding horses and being amongst great people. This is the reason she decided to join Serendipity because it attracts incredible travelers from around the globe.

Title Name Nation Born Languages
Captain Carl Welte USA 0
Crew Dana Dunne

Captain

Carl Welte

Dana Dunne

Chef/First Mate

Accomodation

Electric Heads 3

Amenities

Ac Full
Hair Dryer Yes
Water Maker Yes
Ice Maker Yes

Electronics

Ipod Yes

General

Length 62 ft
Pax 6
Cabins 3
Year Built 2009
Cruise Speed 8 Knots
Guest Smoke No
Children Allowed Yes
Min Child Age 5

Leisure

Dinghy 2022 14'9
Dinghy Hp 70 HP Yamaha
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board No
1 Man Kayak No
Float Mats Yes
Fishing Gear Yes

Other Specs

size Feet 62.00 Ft
Beam 30.9
Draft 4.9
Queen 3
Double Cabins 1
Wheel Chair Access No
Pref Pickup Bahamas - Exumas Itinerary. Cr
Other Pickup Nassau, Staniel Cay
Turn Around 48 hour min
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Books Yes
Num Dine In 7
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Dinghy Sailing No
Fish Gear Type Four jigging rods with TLD 50'
Num Fish Rods 4
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Defibrillator
Tp In Heads Yes
Ac Night Yes
Other Toys Water hut for 6-8 people, increases temp by 10-15 degrees, holds a cooler
1 Hobie Cat Mirage Pedal Board
Additional Magma Gas Stove for cooking and smoking fish
3 New E-foils available - 6ft trainer, 5ft intermediate & 4ft trainer, available for $3,500/week (or $150/hr for day charters with a 4 hr minimum)

FULL-BOARD (ALL-INCLUSIVE):

Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$25,000 | 3@$26,000 | 4@$27,000 | 5@$28,000 | 6@$29,000

For families with 2 children there is a fourth guest cabin with a bunk bed (two small berths). This cabin does not have an en suite bathroom.
The additional cabin for two young children adds a capacity of up to eight guests for $30,000.

The Crew occupy the port forward queen cabin, but are willing to relocate to the forepeak/bunks and the boat can function with 4 queen staterooms for an additional rate of $4,000.

WAKE UP TO WONDERFUL

BREAKFAST BURRITOS: Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection on a cast iron plate. Served with an arugula, avocado and oven roasted cherry tomato salad.

SWEET INDULGENCES: Fluffy pancakes/waffles/crepes topped with fresh berries, golden syrup and a home-made berry sauce.

CHILAQUILES IN PARADISE: A delicious mexican breakfast of over easy fried eggs, corn tortilla chips and boat made enchilada sauce. Topped with avocado, shallots, feta cheese, lime and jalapenos for a bit of heat.

BERRY PARFAIT: Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings.

BREAKFAST FRITTATA: Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.

CLASSIC FRY UP: Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.

SCRUMPTIOUS MID-DAY PAUSE

SURF AND TURF ISLAND SKEWARS: Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.

BYO BURGERS: Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger.

FIESTA OF FLAVOR:  Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips.

AHI TUNA SALAD:  Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce.

PULLED PORK PITAS: Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro.

KARIZMA STYLE CRAB CAKES: Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.  

AFTERNOON REFRESHMENTS

PROSCUITO WRAPPED PEARS with arugula and a balsamic pomegranate reduction

FOCACCIA freshly baked with boat made hummus

OTA IKA a Tongan-style ceviche with coconut milk, fresh herbs and lime

CHARCUTERIE CHEESE BOARD with a variety of cheeses, cold meats, nuts and dried fruit

SUSHI rolled on board with freshly caught fish

LOBSTER EGG ROLLS home-made with pickled ginger, wasabi and soya sauce

ALFRESCO EVENINGS.

THAI SHRIMP CURRY: shirmp simmered in an aromatic red Thai coconut curry sauce, infused with ginger and lemon grass. Served over a bed of fluffy jasmine rice with stir fried vegetables, fresh naan bread and a generous handful of fresh cilantro.

COCONUT AND NUT CRUSTED MAHI: Fresh locally caught Mahi Mahi baked and served on a bed of coconut and lime rice, topped with a fresh mango salsa and drizzled with a cocnut and mango cream sauce.

LOBSTER CABONARA: Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread.

BBQ NIGHT: A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan.

OVEN ROASTED LAMB: Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction.

PERFECTLY SEARED SALMON: Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears.

SCRUMPTIOUS DESSERTS

BERRY CRUMBLE PIE with French vanilla ice cream, drizzled with a home-made berry sauce.

VANILLA BEAN CHEESECAKE with a graham cracker crust and a berry compote

DECADENT CHOCOLATE BROWNIE with ice cream and sliced strawberries

DATE TRUFFLES rolled in coconut and served with a Karizma-style Bushwhacker shot

DESSERT BOARD with coconut macaroons and chocolate drizzled strawberries

PINEAPPLE UPSIDE DOWN CAKE freshly baked and sprinkled with cinnamon and coconut

ISLAND COCKTAILS

PAINKILLER: Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg

PINA COLADA: Rum, pineapple juice and coconut juice

DARK N’ STORMY: Rum, ginger beer and bitters

GINGER MOJITO: Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint

ROSEMARY GIN: Honey and rosemary simple syrup, gin, lemon juice, tonic water

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.