Rates Per Week
Crew Profiles
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 | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $42,000 | $42,000 | $43,000 | $43,500 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: BVI Based Yacht. Preferred marina pick up is Nanny Cay in Tortola. Village Cay is also an option.
Yacht Haven Grande preferred marina from USVI.
Captain Tristan:
Born to be a sailor, Tristan could say he had his sea legs before he even knew he had legs. His passion for freedom and love for the ocean and nature has always been a quintessential part of his personality.
Growing up in South Africa, Tristan became an avid sailboat racer, placing at a national level. This active lifestyle lead him to further explore the travel opportunities that can be provided stepping on board a charter vessel. His sailing career has brought him from Cape Agulhas, the Mediterranean, across the Atlantic, and now to the Caribbean.
Tristan enjoys spending as much time on the water as he does in the water, snorkeling and diving, and even over the water, playing with the videos he captures with his drone. Crossfit and hiking are other ways he loves to stay physically active and he always is up for a mental challenge in a game of chess.
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Chef Hakim Tejada:
Chef Hakim is 28 years old and hails from San Juan, PR. He has been professionally cooking for 12 years and on yachts for the last 5 years. He loves telling stories with his food and is very inspired by his travels. He is constantly incorporating lessons learned from his travels into his dishes to bring guests a unique and unforgettable culinary experience. Chef Hakim looks forward to having you on board!
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First Mate Emily:
Originally from Chicago, Emily has spent the last five years living in San Juan, Puerto Rico, they have developed a deep love for the Caribbean and the sea. With over 10 years of experience in all aspects of the service industry, including extensive bartending and event planning, Emily is passionate about creating memorable experiences for her guests through her inventive cocktails and service that make guests feel right at home. Their enthusiasm for the sun, water, and vibrant culture of the Caribbean fuels their excitement for sailing. Dedicated to providing top-notch service and entertainment, Emily is ready to ensure that every moment aboard The Pursuit is enjoyable and unforgettable.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Tristan Rogotzki | South African | 1996 | English |
| Crew | Hakim Tejada |
Captain
Tristan Rogotzki
Chef
Hakim Tejada
Mate/Stewardess
Emily Hoppe
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 Casting Fishing Rod
2 Bote hangout docks with chairs
2 Person Tube
1 Lyft E-Foil
2 Person Kayak
2 Stand Up Paddleboards
2 SUBLUE Navbow Sea Scooters
2 Wakeboards
1 pair Waterski
Snorkel Gear
Pool Noodles
Crew takes port aft cabin and the chef sleeps in the port forepeak.
The Pursuit Menu
Welcome Meal:
- Shrimp and mango ceviche, served with fresh avocado and plantain chips.
- Beef empanadas
- Jamaican Jerk Chicken wings with blue cheese dressing, carrots, and celery
Breakfast:
Eggs Benedict – English muffin, Canadian bacon, poached egg, tomato, avocado, arugula with a lime hollandaise sauce. Served with fresh fruit, and parfait.
Shakshuka – tomato sauce, garlic, onion, bell peppers, red beans, topped with goat cheese, avocado, red cabbage, and fresh herbs. Served with bread, cream cheese and blueberry Danish, bacon, fresh fruit, and parfait.
Frittata – Veggie frittata with goat cheese topped with fresh herbs, and avocado-Side roasted potatoes, bread, cream cheese and strawberry filled Danish, sausage, fresh fruit, and parfait.
Berry French Toast bake – Cinnamon French toast with blueberries topped with cream cheese icing, and served with scrambled eggs, sausage, fresh fruit, and parfait.
Croissant Egg Sandwich – Fried egg, bacon, tomato, cheddar, avocado and Arugula. Served with country potatoes, fresh fruit, parfaits, and banana muffins.
Bagel Bar – cream cheese, smoked salmon, lemons, jams, Nutella , avocado, tomatoes, cucumber, red onion, sunny side up eggs and bacon. -Side fresh fruit and parfaits
Lunch:
Mediterranean Chicken Kabobs – Served with a fresh chickpea salad, roasted vegetables, saffron rice, hummus, tabouli salad, and Tzatziki sauce.
Steak Cobb salad with balsamic vinaigrette dressing – Deep green salad with cherry tomatoes, cucumber, corn, red onion, blue cheese and lemon zest. Served with fresh olive rosemary bread.
Pulled pork sliders with pineapple slaw – Served with pickles, chips and fresh watermelon.
Grilled Salmon Quinoa Salad with seasonal roasted vegetables, spinach, and feta cheese. Topped with a lemon dill honey mustard vinaigrette dressing.
Mediterranean Falafel Bowl – falafel, served with Tri colored quinoa, pickled red bell pepper, fresh salad, tomatoes, cucumber, feta cheese, olives and a choice of fresh lemon tahini dressing or yogurt sauce. Served with a side of fresh pita bread.
Honey Chili Lime Mahi Mahi – Served white jasmine rice, broccoli and fresh mango salsa.
Dinner:
Herb Crusted Red Snapper with a Lime Margarita Sauce – served garlic mash potatoes and asparagus.
Spicy Tuna Poke Bowls – chunks of fresh yellow fin tuna, avocado, cucumber, purple cabbage,s haved
carrots, red bell pepper, mango, topped with spicy mayo, scallions, and cilantro. Served on a bed of steamed sushi rice and a side of miso soup.
Mexican Creamy Chipotle Enchiladas – chicken enchiladas with a Creamy Chipotle sauce, topped with Pickled red onion, feta cheese, cilantro, and fresh crema. Served with Spanish rice, black beans and street corn.
Green Goddess Chicken – seasoned grilled chicken thighs, served with cilantro lime white rice, black beans, deep green salad, and avocado lime dressing.
Baked Rosemary, Lemon, Garlic Sea Bass – Served with truffle mushroom pasta, deep green garden salad, and fresh garlic bread.
Sweet and Sticky Slow Roasted Korean Beef – sauteed vegetables, rice noodles, topped with cabbage, fresh cilantro and sesame seeds.
Dessert:
Mini key lime pie cheesecake with lime zest and whipped cream.
Brownie sundae with whipped cream and fresh strawberries.
Cinnamon sugar mini churros balls served with warm chocolate and caramel sauce.
Flan topped fresh mango and kiwi.
Classic apple crumble, topped with soft cinnamon apples and granola. Served with vanilla bean ice cream.
Mini Blueberry Compote and Mascarpone Cheesecake
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.