Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Murray Hiscock | 0 | RYA Offshore, STCW | English | |
| Crew | Antigua (Tiggie) Steward | STCW |
MEET YOUR CREW:
CAPTAIN: Murray Hiscock
CHEF: Antigua (Tiggie) Steward
A dynamic duo
Murray, born and bred in South Africa and hailing from a family of sailors who represented South Africa at multiple world championships, he has saltwater in his veins. He discovered his passion for racing and commanding keelboats and Hobie cats, boat building, and yacht rigging alongside his father, embracing the ocean’s challenges from a young age. He brings extensive experience to the team as a qualified RYA Yacht Master, with two Atlantic crossings and multiple Southern Ocean races under his belt, a testament to his dedication and love for the sea. His love for the outdoors also extends to motocross, kayaking, mountain biking, and hiking.
Antigua, with roots in both South Africa and Annapolis, Maryland inherited her love for sailing from her father, a renowned professional sailor who holds a world record for a solo circumnavigation in an open-top 19 ft keelboat. From racing dinghies in her youth to commanding her own keelboat by the age of 14, Antigua brings a wealth of experience and a taste for adventure as the team’s chef and first mate.
Antigua developed a passion for cooking early on, inspired by her love for flavors and creativity in the kitchen.
Growing up in Annapolis, she honed her culinary skills alongside her sailing adventures, blending her expertise as a chef with her prowess as a sailor. From experimenting with fresh catches aboard her family’s boats to crafting delicious meals for her sailing crew, Antigua’s culinary creations are as adventurous and seasoned as her seafaring spirit. Her dedication to both the art of cooking and the thrill of the open water defines her as an integral part of the team, bringing enthusiasm and enjoyment to every charter.
Together, Murray and Antigua embody a blend of skill, passion, and a sense of adventure.
They look forward to welcoming you aboard for a memorable island vacation.
Captain
Murray Hiscock
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 |
|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2025 | Inclusive | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Winter 2025 to 2026 | Inclusive | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
| Summer 2026 | Inclusive | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), 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)
Location Details: St. Thomas, USVI and BVI
St. Vincent and The Grenadines
Please inquire for additional location availability.
MEET YOUR CREW:
CAPTAIN: Murray Hiscock
CHEF: Antigua (Tiggie) Steward
A dynamic duo
Murray, born and bred in South Africa and hailing from a family of sailors who represented South Africa at multiple world championships, he has saltwater in his veins. He discovered his passion for racing and commanding keelboats and Hobie cats, boat building, and yacht rigging alongside his father, embracing the ocean’s challenges from a young age. He brings extensive experience to the team as a qualified RYA Yacht Master, with two Atlantic crossings and multiple Southern Ocean races under his belt, a testament to his dedication and love for the sea. His love for the outdoors also extends to motocross, kayaking, mountain biking, and hiking.
Antigua, with roots in both South Africa and Annapolis, Maryland inherited her love for sailing from her father, a renowned professional sailor who holds a world record for a solo circumnavigation in an open-top 19 ft keelboat. From racing dinghies in her youth to commanding her own keelboat by the age of 14, Antigua brings a wealth of experience and a taste for adventure as the team’s chef and first mate.
Antigua developed a passion for cooking early on, inspired by her love for flavors and creativity in the kitchen.
Growing up in Annapolis, she honed her culinary skills alongside her sailing adventures, blending her expertise as a chef with her prowess as a sailor. From experimenting with fresh catches aboard her family’s boats to crafting delicious meals for her sailing crew, Antigua’s culinary creations are as adventurous and seasoned as her seafaring spirit. Her dedication to both the art of cooking and the thrill of the open water defines her as an integral part of the team, bringing enthusiasm and enjoyment to every charter.
Together, Murray and Antigua embody a blend of skill, passion, and a sense of adventure.
They look forward to welcoming you aboard for a memorable island vacation.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Murray Hiscock | 0 | English | |
| Crew | Antigua (Tiggie) Steward |
Captain
Murray Hiscock
Accomodation
Amenities
Electronics
General
Leisure
All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving. The crew will build this into the itinerary and make the necessary arrangements.
The crew will build this into the itinerary and make the necessary arrangements.
Rendezvous diving average costs with equipment
1 Tank Dive - $100
2 Tank Dive - $140
Night Dive - $150
Discover Scuba Diving - $160
Other Specs
2 x SUP's
Inflatable Tube
2 x Sea Scooters
Zup Kneeboard
Floating Mat
Snorkel Gear
Fishing Gear
2 x Snuba units
Noodles
3 Queen cabins with ensuite bathrooms
Tiggie’s Sample Menu
All breakfasts will be served alongside seasonal fruit, a coffee/tea and fresh fruit juices.
Vegan, vegetarian, lactose- and gluten-free replacements available upon request.
Please inform your chef of any dietary restrictions/allergies before your arrival.
This menu is a sample and is subject to change depending on the availability of produce, personal preference and dietary restrictions.
Breakfast
Build your own bagels: freshly baked bagels, toasted and served with an assortment of toppings: scrambled egg, crispy bacon, turkey ham, smoked salmon, cream cheese, tomatoes, cucumber, pickles, red onion and capers
Classic French crepe with an egg cooked on top with syrup and cinnamon powdered sugar or a choice of classic French toast served with a drizzle or maple and bananas. Served with a side of hashbrowns
Toasted sourdough bread with a perfectly poached egg and crispy bacon, on a bed of smashed avocado. Topped with a sprinkle of goat’s cheese and red chilli flakes. Finished with a drizzle of balsamic glaze
Traditional Mediterranean Shakshuka with feta cheese, avocado and fresh cherry tomatoes. Served with fresh ciabatta and crispy bacon
Freshly baked croissants loaded with creamy spinach and scrambled egg, crispy bacon, crisp tomatoes, sauteed mushrooms and a slice of cheese
Perfectly poached egg on top of crispy bacon and a freshly baked English muffin finished with boat-made Hollandaise sauce
All American breakfast with sunny-side-up eggs, crispy bacon, fluffy pancakes and brioche waffles
Lunch
Blackened shrimp tacos with a fresh mango salsa in a flour tortilla. Served with tortilla chips, guacamole and fresh salsa
Mediterranean chicken served in a boat-made pita wrap with Greek salad and fresh tzatziki
Caprese chicken sandwich with mozzarella, tomato, basil and a balsamic glaze on top of grilled chicken on a French roll. Served alongside Chef Antiguia’s famous “Billy Goat Salad”
Maryland crab cake salad with tricoloured quinoa, seasonal vegetables and a boat-made Remoulade sauce
Tuna Poke Bowls: Freshly caught and marinated tuna served on white sticky rice with julienne vegetables and a siracha aioli
Slow-cooked BBQ pulled pork sliders with tangy coleslaw served on a sesame bun, alongside char-grilled corn and fresh-cut fries.
Appetizers
Cocktail prawns served over romaine lettuce, with a decadent cocktail sauce
Smoked salmon and cream cheese cucumber rolls
Caprese skewers with tomato, mozzarella and basil, drizzled with balsamic glaze
Crispy spring rolls with julienne vegetables, served with soy sauce and sweet chilli dipping sauces
Caramelised onion and brie phyllo pastry cups served on a bed of arugula with roasted walnuts.
Tomato and red onion bruschetta
Cauliflower cheese croquets served with black garlic aioli
Dinner
Mahi Mahi Thai red curry on coconut infused basmati rice with steamed broccolini and a mango salsa
Fillet Mangion with roast asparagus, fondant potatoes and a cranberry balsamic compote
A rich and creamy beef lasagna, layered with onions, garlic and ground beef and lathered in a succulent bechamel sauce topped with mozzarella. Served with a Caesar salad and roasted mixed vegetables
Honey mustard pork tenderloin served on a roast butternut puree with butter-parmesan green beans
Slow-cooked braised beef short rib with potato puree and cinnamon roasted carrots. Served with a red wine reduction
Creamy Cajun prawn linguine
Rack of lamb with Dijon mustard glaze and roast potatoes
Dessert
Traditional Key Lime Pie
Vanilla Crème Brule
Oreo Cheesecake
Boozy Tiramisu with Kahlua and Amaretto
South-African Peppermint Crisp Tart
Dark Chocolate Brownie with vanilla ice cream
Malva pudding with boat-made custard tart
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.