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 |
|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
| Summer 2025 | Inclusive | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
| Winter 2025 to 2026 | Inclusive | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
Additional Rate Information
Location Details
Summer Area: Bahamas, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Available December 2024, January – February 2025 in the BVI only. March 9 – July 1 available in the Bahamas.
Captain Grant Surtees
Born and raised in Durban, on the east coast of South Africa, Grant lived around the water and mountains experiencing all aspects of the outdoors while growing up. Family vacations and weekends were spent taking part in water sports, fishing and riding off-road motorcycles.
Looking for opportunity elsewhere, he gravitated towards yachting. Having a strong background with water sports and boats he found no difficulty adapting to the new lifestyle which began in the South of France working on super yachts. He then made the move to the BVI working on catamarans and realized that the interactions with guests and being apart of something bigger, someone’s happiness and memorable moments was really what drove him.
Outside of yachting, Grant’s other passions are kitesurfing, water skiing, wakeboarding, fishing and golf. He looks forward to sharing those activities and stories with guests.
Chef / First Mate Ulrika Fredrikson
Ulrika was born in the northern part of Finland. As a child she would often go sailing with a family friend and was always fascinated by the sea. Every summer Ulrika spent months in the Swedish archipelago at her grandmother’s villa. Her grandmother grew everything herself: a variety of different food crops, vegetables, herbs, fruit and berries. Her grandmother hosted countless beautiful family feasts that brought the whole family together outdoors in her beautiful garden. Her grandmother’s cooking and lifestyle built the foundation to Ulrika’s interest in food and cooking at a young age.
While Ulrika was in high school, she went on an exchange year in Thailand where she spent the year living with a local family and learning about the culture and the language. During her time in Thailand she also fell in love with the local cuisine. Ulrika soon realized how much she loved traveling and exploring new places, cultures and cuisines. A lot of Ulrika’s cooking takes influences from Asian cuisines.
A few years later she got accepted into one of the world’s top ranking art universities in Helsinki, Finland to study product design. During these years she would often find herself catering for events, exhibitions and vernissages and always dreaming of and planning the next adventure. She moved to Stockholm, Sweden and ended up working in tech for some years. She longed for a change and decided to pick up her sailing skills and took a sailing course in Tenerife. After rediscovering her childhood dreams of sailing and falling in love with the sea all over again she decided to take a close friend’s advice and combine her love for the sea and cooking.
Team
Grant and Ulrika met in the Bahamas while working on a yacht and Grant quickly swept her off her feet while sweeping the floors around her. Grant and Ulrika have teamed up and enjoyed experiencing the sweeter things of life while creating unforgettable memories for their guests. They have quickly become an inseparable team and a well oiled machine, working together seamlessly. They are excited to be on a journey together and looking forward to welcoming guests aboard Unwavering.
Awards:
Best in Show (under 53”) at the 2023 CYS Fall Charter Yacht Show onboard Unwavering
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Grant Surtees | S. African | 0 | English |
| Crew | Ulrika Fredrikson | Finnish |
Captain
Grant Surtees
Chef/Mate
Ulrika Fredrikson
Accomodation
Amenities
General
Leisure
Other Specs
•100% cotton Turkish bath towels brand new for the 2023/24 season
•luxury Turkish style beach towels brand new for the 2023/24 season
• Molton Brown brand toileties in each cabin - Shampoo, conditioner, body wash, body lotion, mouthwash, soap.
• Sunscreen will be provided - Please no spray or oil sunscreen used
• Guest treat bags; branded bottles, tshirts and hats.
• Washer
• 32 bottle wine fridge.
• Fully covered flybridge with wet bar
• Front terrace lounge with sunshade
• Spacious 30 foot beam
• Teak deck throughout
• Highfield 390 sport tender
• 2 Yamaha Jet Pod Pro sea scooters
• Flite Fliteboard PRO high performance Efoil
• 2 x Paddle boards
• Teak Hydraulic lift lounge
Unwavering offers 3 Queen cabins for guest use. A 4th Bunk room (generally used for storage) may be available to accommodate those not wanting to share a cabin. PLEASE INQUIRE first before offering as option.
3 Queens – 78″ X 62.63″ All cabins have A/C, fans, USB ports and toiletries.
BREAKFAST: Served with a fresh fruit platter, juice, coffee and a selection of teas.
HUEVOS RANCHEROS Homemade wheat tortillas served with bean salsa, guacamole, fresh cilantro, pico de galllo, chorizo and scrambled eggs.
SKAGEN ON A SAVOURY WAFFLES kagenrora (Swedish creamy shrimp salad) served over a savoury waffle, topped with a poached egg, fresh dill, chives, and lemon. Served with a seasonal side salad.
EGGS BENEDICT English muffin with crisp prosciutto and a poached egg served with a creamy hollandaise. Topped with local micro greens and served with a seasonal side salad.
AVOCADO TOAST Homemade toasted sourdough slice topped with lightly seasoned ricotta, avocado, pickle red onions, radishes and local micro greens. Served with a fresh arugula salad with pomegranates and cherry tomatoes.
CRÈME BRULEE FRENCH TOAST
Brioche toast with a bruleed top served with a vanilla custard and fresh berries.
LUNCH
THAI CHICKEN SATAY SKEWERS Thai style chicken skewers with a satay sauce and a spicy cucumber salad served with a side of coconut rice, fresh scallions and cilantro.
SEARED AHI TUNA
Served with a refreshing quinoa salad and a homemade cilantro lime sauce.
SPICY SHRIMP TACOS
Homemade flour tortillas served with a lime cilantro slaw, spicy shrimp, pico de gallo, served with a side or crunchy nachos, homemade guacamole and salsa.
SALMON POKE BOWL
Teriyaki salmon, served over a bowl of seasoned sushi rice, pickled cucumber and carrot, avocado, fresh mango, Sriracha mayo, scallions, cilantro.
GREEK STYLE PLATTER
Homemade Greek style meatballs, served with a Greek style salad with cherry tomatoes, cucumber, feta cheese, kalamata olives, homemade hummus, tzatziki and homemade fresh pita bread.
COCKTAIL HOUR & CANAPES
TUNA CEVICHE TOSTADAS / SPICY MANGO MARGARITA
CHARCUTURIE BOARD WITH A SELECTION OF CHEESES, CRACKERS, MEATS AND FRUITS / ELDERFLOWERRASPBERRY SPRITZ
MISO BUTTER TOASTED CRISPY BREAD BITES WITH MISO GLAZED PORK BELLY AND FRESH SCALLION / BLUEBERRY SOUR WITH VANILLA MERINGUE
SPICY POPCORN CAULIFLOWER WITH HOMEMADE SPICY RANCH / BLACKBERRY MOSCOW MULE
SHRIMP COCKTAIL / PASSION FRUIT MOJITO
MINI PITAS STUFFED WITH BEET HUMMUS AND MINI FALAFEL / COCONUT ROSE DELIGHT
DINNER
SUSHI PLATTER Salmon, tuna, snapper, cucumber, avocado, cream cheese, spicy mayo.
PANFRIED GROUPER
Served with green mash, roasted cherry tomatoes, green oil, beurre blanc.
LOBSTER TAIL
Cauliflower puree, roasted cauliflower, asparagus and garlic compound butter, green oil, crispy parsnips.
HOMEMADE RAVIOLI
Shrimp scampi filling, shellfish bisque.
FILLET MIGNON
Served with a creamy mushroom sauce, roasted potatoes, and a garlic parsley compound butter.
LAMB CHOPS
Served with beet and sumac salad and roasted potatoes.
CHICKEN SCHNIITZEL
With mango salsa and fresh lime.
DESSERT
PHYLLO MILLEFEUILLE
Thin layers of crispy butter cookies, vanilla whipped cream, fresh strawberries.
CHOCOLATE CARAMEL
TART Berry compote, fresh berries, caramel tuile.
DECONSTRUCTED TROPICAL MINI PAVLOVA
Seasonal tropical fruits, tropical custard, whipped cream.
HOMEMADE ICE CREAM / SORBET
Chef’s seasonal flavours
CRÈME BRULEE
Captains favourite, never disappointing
CAFÉ AFFOGATO
Espresso shot, amaretto, homemade vanilla ice cream. Decaf per request for a good night’s sleep.
GRILLED PINEAPPLE
With Thai style sticky coconut rice, fresh mango, sweet lime glaze
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.