Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Christian Klopper | South Africa | 0 | RYA/MCA yacht master offshore commercially endorsed | English and Afrikaans |
| Crew | Lida Fourie | South Africa | Chef training at Ashburton Cooking Academy in London |
Over the last four years, Chris and Lida have worked on luxury charter yachts in some of the most opulent destinations in the world, including the Maldives and the Caribbean, and they are particularly knowledgeable about the BVIs. The couples enjoy working together as a team, easily anticipating each other’s needs, and sharing a desire to take the best possible care of guests to ensure their holiday exceeds all expectations.
Christian Klopper
Having grown up by the sea on South Africa’s Western Cape, a career on the water seemed a natural step for Chris whose first role in yachting was with a sailing academy. After completing his captain’s qualification, he conducted deliveries and worked as a bosun before joining the charter industry with his long-term partner Lida. Chris is an all-round water sports enthusiast who enjoys surfing, kite surfing and wakeboarding. He is also an experienced Dive Master who loves to spend time leading guests on tours of the underwater world.
Lida Fourie
Lida grew up in the same town as Chris and primarily worked in hospitality as a waitress, bar manager and chef before she joined him in yachting. Professionally trained in fine dining catering by the Ashburton School in London, Lida is an experienced chef who strives to meet her guests’ wide-ranging culinary requirements. She enjoys sourcing the best quality ingredients from local ports to produce creative and well-balanced menus and is always keen to meet each individual guest’s needs. Whatever style of food she is asked to prepare, Lida is always willing to go the extra mile to ensure memorable meals for all.
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 |
|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $34,000 | $35,000 | $36,000 | $36,750 | $37,500 |
| Winter 2024 to 2025 | Inclusive | $34,000 | $35,000 | $36,000 | $36,750 | $37,500 |
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.
The Christmas / New Year’s rate is $50,000/week (December 15th – January 3rd)
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI)
Winter Area: Caribbean Virgin Islands (US/BVI)
Over the last four years, Chris and Lida have worked on luxury charter yachts in some of the most opulent destinations in the world, including the Maldives and the Caribbean, and they are particularly knowledgeable about the BVIs. The couples enjoy working together as a team, easily anticipating each other’s needs, and sharing a desire to take the best possible care of guests to ensure their holiday exceeds all expectations.
Christian Klopper
Having grown up by the sea on South Africa’s Western Cape, a career on the water seemed a natural step for Chris whose first role in yachting was with a sailing academy. After completing his captain’s qualification, he conducted deliveries and worked as a bosun before joining the charter industry with his long-term partner Lida. Chris is an all-round water sports enthusiast who enjoys surfing, kite surfing and wakeboarding. He is also an experienced Dive Master who loves to spend time leading guests on tours of the underwater world.
Lida Fourie
Lida grew up in the same town as Chris and primarily worked in hospitality as a waitress, bar manager and chef before she joined him in yachting. Professionally trained in fine dining catering by the Ashburton School in London, Lida is an experienced chef who strives to meet her guests’ wide-ranging culinary requirements. She enjoys sourcing the best quality ingredients from local ports to produce creative and well-balanced menus and is always keen to meet each individual guest’s needs. Whatever style of food she is asked to prepare, Lida is always willing to go the extra mile to ensure memorable meals for all.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Christian Klopper | South Africa | 0 | English and Afrikaans |
| Crew | Lida Fourie | South Africa |
Accomodation
Amenities
Electronics
General
Leisure
2 x SNUBA - full onboard gear
Other Specs
New SeaBobs (2)
SNUBA and SCUBA diving - full onboard gear, compressor and guide
Hydraulic swim platform for water level lounging
Inflatable couch and chairs - great for beach, mat/dock, swim platform or additional bow seating
The two queen cabins are spacious with walk-around queen beds and plenty of storage. All cabins offer individualized air conditioning, and private en-suite bathroom with separate shower and electric toilets. The master cabin is the size of two standard cabins and has direct access to the cockpit and saloon, providing a work space, several closets, dressing area with couch, smart TV and plenty of storage and extra room.
A sampler from Lida’s galley on SIP SIP
-Breakfast-
- French toast stacked with crispy bacon, banana & maple syrup.
- Continental breakfast with fresh fruits & pastries.
- Spinach omelet accompanied by roasted tomatoes on the vine & breakfast sausage.
- Eggs Benedict served with spinach & mushrooms on an English muffin with a side of tropical fruits.
- Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs, peppers,salsa,cilantro, feta & Avo.
- Smashed Avo Sarmmies with boiled eggs, crispy bacon crumble and beetroot hummus.
- Sweet & savory bagel charcuterie board.
-Lunch-
- Chicken pasta salad with roasted pumpkin fresh green beans in a Caribbean mayo dressing.
- Sticky jerk salmon with mango slaw fried rice noodles & rice noodle salad.
- Stuffed homemade beef burgers topped with caramelized onions, melted cheddar and truffle mayo, served with a fresh side salad.
- Tuna poke bowls.
- Aisian fusion, Korean BBQ and pulled pork tacos.
- Sticky jerk chicken wings served with caramelized oranges & tangy Catalina pasta salad.
-Canapès-
- Charcuterie Platter with cured meats, assortment of cheese, fruits & crackers.
- Teriyaki salmon & cucumber cannelloni.
- Thai snacks.
- Grilled nectarine & cheese crostini with balsamic glaze & fresh basil.
- Crab & filo baskets, baby pears with blue cheese topped with caramelized walnuts.
- Vietnamese spring roll wrappers with peanut butter dipping sauce.
-Dinner-
- Festive Caribbean mahi mahi fish bowls with cracked wheat & vegetables.
- Filet mignon on a bed of slow roasted potatoes with welted baby bok choy confetti of cherry tomatoes & Madera jus.
- Shrimp scampi with angel hair pasta.
- Sea Bass with a Mediterranean sauce, pearled couscous and fried eggplant chips.
- Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles.
- Shrimp & summer veggie skewers served with couscous salad & lemon butter sauce.
- Spiced grouper in a bisque with courgette, asparagus, mussels & saffron oil with a side of coconut rice.
-Dessert-
- Peanut butter mousse with brownie crumble.
- Coconut panna cotta with tropical fruits & glass biscuits.
- Caramelized pear parcells with rich chocolate sauce.
- Cheese mousse with home made almond toffee sauce & cookie crumble.
- Lemon possits with red berries & shortbread biscuits.
- Mini carrot cakes with cream cheese frosting & caramalized wallnuts.
- Mini apple crumble with vanilla ice
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.