Ed Hamilton & Co. Yacht Charter Agents

TEDAVI

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

Tedavi has 4 guest cabins. A beautiful spacious master cabin and 3 queen cabins. All cabins are ensuite.

FYI
James will not be the captain onboard for a charter booking for the dates July 22 – August 1st, 2024. We will have a freelance captain for these dates.

Sample Menu

BREAKFAST

Spiced corn, zucchini, chickpea and halloumi fritters

served with smooth avocado butter, crispy bacon and fresh micro greens

 

Morning mantra toast

Seedy toast, lemon ricotta spread, dukkah, pickled onion, cherry tomatoes and, soft boiled eggs

Buttermilk pancake towers

Fluffy pancakes served with seasonal fruits, salted caramel sauce, and a delicious passionfruit curd

Shakshuka

Middle Eastern inspired Shakshuka, served with a side of grilled sourdough and topped with a homemade spicy mayonnaise, feta and fresh coriander

Pea and avocado smash

Served over fresh crispy house made focaccia slices, topped with a roasted seed mix, eggs your way, and a delicious balsamic glaze

Cinnamon latte overnight oats

Creamy yet refreshing overnight oats, topped with seasonal compote, caramelised almond crumble, and fresh fruit

Australian style breakfast bagels

Decadent layers of chargrilled portobello mushroom, pineapple, tomato relish, cheddar cheese and crispy lettuce on a fresh bagel

 

LUNCH

Summer shrimp salad

A light yet filling salad filled with fresh mango, cherry tomatoes, avocado, baby arugula and quinoa, tossed in a mango dressing and topped with marinated shrimp and feta.

Asian feast

A combination of light and fluffy bao buns filled with pickled cabbage, shredded carrot, cucumber, crispy shallots, spring onion, Karage fried chicken or fried sesame tofu, with hoisin and spicy aioli

 

Butternut squash, spinach and lentil lasagne

Fresh lasagne sheets filled with layers of butternut squash, spinach and lentils, ricotta and mozzarella, homemade tomato marinara sauce, served with a side of fresh green salad with Italian dressing

Ocean-caught fish tacos

Locally- (or boat!) caught fish, fried in a spiced batter and topped with chiffonade lettuce, pickled cucumber, fresh carrot, charred capsicum, corn and tomato salsa, drizzled with jalapeño mayo and a side of edamame

 

Rainbow rice bowl

Steaming lime cilantro rice, local sashimi,  pickled vegetables, crispy garlic, avocado mousse, micro greens

 

 

Lobster rolls

Boat-made French roll, filled with grilled lobster and secret seasoning mix. Served beside a heirloom tomato salad, with red wine vinaigrette and basil

 

Spiced duck salad

Low and slow cooked duck leg, shredded and tossed in an Asian-style salad

 

DINNER

Chicken and capsicum enchiladas

A favourite of Ellie’s friends and family, these mouth-watering enchiladas are filled with a mix of chicken, capsicum, corn and beans, slathered in boat made enchilada sauce, 3 cheese mix, fresh coriander, and a side of smashed avocado and sour cream. These are not to be missed!

 

Seared filet mignon

Medium rare filet mignon, potato dauphinoise, roasted seasonal vegetables, red wine jus

 

Spiced roasted chicken

Crispy skinned yet succulent chicken, jasmine rice, tossed seasonal vegetables, cashew sauce

Crispy-skinned local fish

Marinated local fish fillet, served over a spicy Thai slaw and drizzled in citrus dressing

 

Pulled pork burgers

Slow cooked pulled pork, cabbage slaw, house pickles, fried onion

 

Lamb ribs

Coated in sticky pepper caramel sauce, served alongside chargrilled broccoli and homemade wedges

 

Barbequed jerk chicken

Traditional Jamaican Jerk Chicken, coconut rice, refried beans, and a sweet and spicy mango and plantain salad

 

DESSERT

Caramelised Blondie

Caramelised white chocolate and raspberry blondie, served with oozy caramel sauce and vanilla bean ice cream

 

Vanilla parfait

Silky boat made parfait, fresh fruit, freeze dried raspberries

 

Iced cream sandwich

Chocolate sponge, raspberry sorbet, dulche de leche

Lemon meringue pie

Served with crème Chantilly and dehydrated citrus garnish

Honey saffron bavarois

With flambe peach slices and Italian meringue

 

Traditional Italian Tiramisu

Homemade Lady Sponge fingers, soaked in Italian espresso, layered with cream and dusted in cocoa powder

 

Deconstructed Oreo cheesecake

STANDARD SHIP’S BAR

Non-alcoholic 

CokeDiet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

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.

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

HOLIDAY RATES:
XMAS: Flat rate $33,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $36,000. Must begin no sooner than Dec 28th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), 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.
Please inquire for additional location availability.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Winter 2024 to 2025 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2025 Inclusive $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000

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.

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

HOLIDAY RATES:
XMAS: Flat rate $33,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $36,000. Must begin no sooner than Dec 28th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), 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.
Please inquire for additional location availability.

MEET YOUR CREW
CAPTAIN: JAMES ELLWOOD
CHEF: ELLIE ARCHER

James, hails from England and has always had a love for the water.
This love took its first official steps when he achieved his PADI Junior Open Water Scuba Diver at age 10, progressing on to the professional PADI Divemaster he is today.

In 2015, James took up sailing at the Hartlepool Yacht Club, spending a great deal of time cruising the North Sea aboard the Black Diamond of Durham and partaking in numerous Tall Ship regattas.

In 2018 James became a RYA Yachtmaster and began his career as a professional captain.
Running vacations in the Mediterranean, James has taken guests on charter in Spain, Croatia, Greece, Turkey, Italy and Montenegro. James has also undertaken many ocean deliveries, enjoying the tranquility of spending continuous weeks at sea.

More recently James has enjoyed the sailing and diving lifestyle that the Caribbean has to offer. He is committed to delivering that “awe and wonder” experience to all those that come aboard making sure they have a truly unforgettable vacation!

Having grown up in Australia, Ellie has always lived a life of adventure in the outdoors. She fondly recalls the many weekends of hikes and camping her friends and family would go on, and the adjoining activities such as kayaking and rock climbing that would occur.

Since childhood, Ellie always had a passion for showing love through food. Whether that meant bringing people together through a shared bite, or perhaps dropping off a sweet treat to brighten someone’s day, she knew how much a meal could mean to people. After a few years of travelling the world, Ellie, or known affectionately as “Archie” by her cheffing peers, decided to pursue her commercial cookery and patisserie qualifications. This led her to work for some of the most renowned restaurant groups and cafés in Melbourne, where her skills were able to exponentially skyrocket.

After having worked on yachts in both Europe and the Caribbean previously, Ellie knew it was her calling to come back to where she was able to combine her two loves of cooking and outdoor adventure. She loves welcoming guests on board and providing the best curated experience, not only cooking for guests but also taking them on water and onshore adventures. On charter, Ellie loves nothing more than to see clients genuinely enjoying themselves under her care, and understands that it’s the small details that really make a trip memorable. You’ll wake with a sense of excitement, and end the day with a full belly and a mind full of memories.

With her and James’ enthusiasm and knowledge, they know that after a week with them their guests will leave having just experienced one of the best weeks of their lives.

Title Name Nation Born Languages
Captain James Ellwood UK 0 English
Crew Ellie Archer Australian

Captain

James Ellwood

Chef/First Mate

Ellie Archer

Accomodation

Electric Heads 4

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 51 ft
Pax 8
Cabins 4
Year Built 2022
Guest Smoke Transom steps
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy 13ft
Dinghy Hp 30hp/ 2 stroke
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
2 Man Kayak No
Float Mats Yes
Games Beach No
Fishing Gear Yes
Dive Info SCUBA
Onboard scuba diving offered for 2023/24 season
PLEASE NOTE: Guests have to rent/pay for their own scuba equipment. The crew will be happy to arrange this for them and have it onboard when they arrive.

Certified divers
$50/person
Night dives offered

Referral Open Water Water Certification Dives
$400 per person

Discover Scuba
$175 per person

Advanced Diver
$500 per person

Junior Diver - price and availability on request

Tanks and scuba equipment rental for the week to be discussed with guests on video call.


SNORKELLING
Complimentary guided snorkelling experiences
Snorkel equipment provided (mask, snorkel, fins)

Other Specs

Beam 26.5
Draft 4.23
Queen 4
Pref Pickup Yacht Haven Grande, STT
Other Pickup Red Hook, STT
Turn Around 48hrs
Builder Fountaine Pajot
Salon Stereo Yes
Num Dvd No
Num Cds Yes
Board Games Yes
Num Books Yes
Cam Corder No
Num Dine In 8
Sun Awning Yes
Hammock No
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Inverter Yes
Voltages 110
Dinghy Pax 8 pax
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Kite Boarding Details If guests are interested in Kiteboarding, the crew will build this into the itinerary and make the necessary arrangements.
Dinghy Sailing No
Fish Gear Type Trolling
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other We use organic/locally grown produce when available. We provide guests with reef friendly sunscreen and bath products/toiletries.We provide filtered water to limit single use plastics.We provide re-usable water/beverage tumblers to limit plastic/disposable cup use.We use marine/reef friendly dish soap and cleaning products for the interior and exterior of the yacht.\We use re-usable grocery bags.We are affiliated with 'Sailors for the Sea' - Keeping our Waters Blue by Boating Green! Our crew are guided by this organization in reducing our footprint.We support 'Sailors for the Sea' initiatives.We provide information to our guests on the best practices for 'Traveling Green'Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.Maximize the use of sail power, to minimize engine emissions.
Scuba Onboard Onboard
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Deep Sea Fish No
Other Toys Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.

Deep Sea Fishing excursions may be arranged by crew for guests.

Tube
Floating mat
2 Stand-Up Paddle boards
Selection of scuba diving masks with neoprene mask strap covers
2 Sea scooters - Sublue Navbow+
2 Fishing rods for trolling
Slip n Slide
Beach games
8 Pool noodles
ScubaPro Go Travel fins
GoPro
Beach umbrella
Portable cooler
Yoga mats

Other amenities
Cockpit fridge
Outdoor movie projector and movie screen
Bluetooth sound system in salon and cockpit
Portable waterproof Bluetooth speaker for flybridge and foredeck.
Cabin Fans
A/C throughout
Electric Swim Platform
Disco Lights
Selection of games (Jungle Speed, Taboo, Rummikub, Uno, Backgammon, Chess, Checkers, Playing cards)
Multiple USB ports in the cabins and throughout the salon

Tedavi has 4 guest cabins. A beautiful spacious master cabin and 3 queen cabins. All cabins are ensuite.

FYI
James will not be the captain onboard for a charter booking for the dates July 22 – August 1st, 2024. We will have a freelance captain for these dates.

BREAKFAST

Spiced corn, zucchini, chickpea and halloumi fritters

served with smooth avocado butter, crispy bacon and fresh micro greens

 

Morning mantra toast

Seedy toast, lemon ricotta spread, dukkah, pickled onion, cherry tomatoes and, soft boiled eggs

Buttermilk pancake towers

Fluffy pancakes served with seasonal fruits, salted caramel sauce, and a delicious passionfruit curd

Shakshuka

Middle Eastern inspired Shakshuka, served with a side of grilled sourdough and topped with a homemade spicy mayonnaise, feta and fresh coriander

Pea and avocado smash

Served over fresh crispy house made focaccia slices, topped with a roasted seed mix, eggs your way, and a delicious balsamic glaze

Cinnamon latte overnight oats

Creamy yet refreshing overnight oats, topped with seasonal compote, caramelised almond crumble, and fresh fruit

Australian style breakfast bagels

Decadent layers of chargrilled portobello mushroom, pineapple, tomato relish, cheddar cheese and crispy lettuce on a fresh bagel

 

LUNCH

Summer shrimp salad

A light yet filling salad filled with fresh mango, cherry tomatoes, avocado, baby arugula and quinoa, tossed in a mango dressing and topped with marinated shrimp and feta.

Asian feast

A combination of light and fluffy bao buns filled with pickled cabbage, shredded carrot, cucumber, crispy shallots, spring onion, Karage fried chicken or fried sesame tofu, with hoisin and spicy aioli

 

Butternut squash, spinach and lentil lasagne

Fresh lasagne sheets filled with layers of butternut squash, spinach and lentils, ricotta and mozzarella, homemade tomato marinara sauce, served with a side of fresh green salad with Italian dressing

Ocean-caught fish tacos

Locally- (or boat!) caught fish, fried in a spiced batter and topped with chiffonade lettuce, pickled cucumber, fresh carrot, charred capsicum, corn and tomato salsa, drizzled with jalapeño mayo and a side of edamame

 

Rainbow rice bowl

Steaming lime cilantro rice, local sashimi,  pickled vegetables, crispy garlic, avocado mousse, micro greens

 

 

Lobster rolls

Boat-made French roll, filled with grilled lobster and secret seasoning mix. Served beside a heirloom tomato salad, with red wine vinaigrette and basil

 

Spiced duck salad

Low and slow cooked duck leg, shredded and tossed in an Asian-style salad

 

DINNER

Chicken and capsicum enchiladas

A favourite of Ellie’s friends and family, these mouth-watering enchiladas are filled with a mix of chicken, capsicum, corn and beans, slathered in boat made enchilada sauce, 3 cheese mix, fresh coriander, and a side of smashed avocado and sour cream. These are not to be missed!

 

Seared filet mignon

Medium rare filet mignon, potato dauphinoise, roasted seasonal vegetables, red wine jus

 

Spiced roasted chicken

Crispy skinned yet succulent chicken, jasmine rice, tossed seasonal vegetables, cashew sauce

Crispy-skinned local fish

Marinated local fish fillet, served over a spicy Thai slaw and drizzled in citrus dressing

 

Pulled pork burgers

Slow cooked pulled pork, cabbage slaw, house pickles, fried onion

 

Lamb ribs

Coated in sticky pepper caramel sauce, served alongside chargrilled broccoli and homemade wedges

 

Barbequed jerk chicken

Traditional Jamaican Jerk Chicken, coconut rice, refried beans, and a sweet and spicy mango and plantain salad

 

DESSERT

Caramelised Blondie

Caramelised white chocolate and raspberry blondie, served with oozy caramel sauce and vanilla bean ice cream

 

Vanilla parfait

Silky boat made parfait, fresh fruit, freeze dried raspberries

 

Iced cream sandwich

Chocolate sponge, raspberry sorbet, dulche de leche

Lemon meringue pie

Served with crème Chantilly and dehydrated citrus garnish

Honey saffron bavarois

With flambe peach slices and Italian meringue

 

Traditional Italian Tiramisu

Homemade Lady Sponge fingers, soaked in Italian espresso, layered with cream and dusted in cocoa powder

 

Deconstructed Oreo cheesecake

STANDARD SHIP’S BAR

Non-alcoholic 

CokeDiet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

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.