Ed Hamilton & Co. Yacht Charter Agents

WHISPER

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 2003

Rates Per Week

Crew Profiles

Specifications

Accommodations

Full Beam Master with queen bed, desk and settee, 1 Guest Double, 1 Guest Twin. All with Ensuite heads and showers with ample storage.

Each stateroom is equipped with bathrobes and slippers, the bathrooms offer hairdryers and a complete range of L’Occitaine products.

Sample Menu

SEVEN-DAY SAMPLE MENU 

Saturday Arrival

 

Veuve Cliqot Gold Label Champagne

 

Zucchini tart, chopped tomato, avocado & cucumber salad,

Ruby red shrimp w/ roasted red pepper remoulade

Fresh fruit

Homemade chocolate chip cookies

 

Dinner

 

Banfi Pinot Grigio

 

Selection of Olives, Proscuitto wrapped Italian breadstick,

Pizza quattro Formaggio

Traditional Caesar salad

Pan-seared fresh Mahi, Grilled butternut squash, sundried tomato coulis,

 Homemade raspberry and lemon sorbet

Cappuccino, espresso

Sunday Breakfast

Fresh baked croissant & pastry, butter, spread, honey, marmalade

Homemade muesseli, Fresh berries

Banana crepes

Fresh-juiced pineapple-ginger

Coffee, tea

 

Lunch

 

Blue crab salad atop micro-greens and sprouts, tomato and lime oil

Cerviche with lime, cilantro

Basket of breads, olive tapenade

Dinner

 

1999 Chateauneuf de Pape

 

Roast pork tenderloin, trio of red, white and black rice, Baby bok choy

Braised endive salad, blood orange glaze

Sticky toffee pudding cake

Cappuccino, espresso

Monday Breakfast

Fresh squeezed orange juice

Eggs to order, bacon, sausage

Fresh baked blackberry-pecan coffee cake

Coffee & Tea

 

Lunch

Salad Nicoise

(fresh grilled tuna over mixed greens, ripe tomato,

dilled potato, blanched haricot vert, egg, fresh mayonnaise)

Fresh squeezed lemonade

Dinner

 

2001 Rodney Strong Pinot Noir

 

Caramelized Onion Asian tart

Beef carpaccio, wasabi portobello

Seared Tuna, Thai glaze

Sesame green beans

Selection of cheeses, crisp breads, cappuccino, espress

 Breakfast Tuesday

 

Egg white omelet to order

Cuban toast, fresh banana flaxseed muffin, English muffin

Organic vanilla yogurt, berries, honey

Fresh juiced mango, banana, papaya, orange

Lunch

Chicken & apple sausage, Polish kielbasa, roasted peppers & onions

Fresh vegetable slaw with cabbage, carrot, broccoli, celery seeds

Dinner

 

2001 Drouhin Pouilly Fuisse

 

Parmesan crisp, chive-goat cheese mousse

Heirloom tomato Caprese salad

Homemade fettuccine, lobster-saffron sauce

Grilled eggplant, sweet onion

Bananas Foster

 Cappuccino, espresso

Breakfast Wednesday

Belgian waffle, Pecan-maple syrup

Homemade muesseli, pineapple & mango

Fresh juiced berry blend, apple & pear

  Lunch 

Tarragon-chicken salad

Homemade sweet potato & Idaho chips

Flat bread, homemade wheat bread

Cucumber dill salad, Tomato-olive salad

 

Dinner

1997 Caymus Cabernet, 2003 Caymus Conundrum

 

Hearts of Romaine, toasted pinenuts, tarragon-mustard dressing

Petite filet of tenderloin, Lobster tail

Béarnaise sauce, shallot butter

Homemade fettuccine, spinach-arugala pesto

Sautéed Brussels sprouts

Champagne-lemon sorbet freeze

Cappuccino, espresso

 

Breakfast Thursday

Spinach quiche, Potato crust bacon-cheddar quiche

Fresh fruit salad, Vanilla yogurt, crunchy granola

Homemade Sticky buns

Fresh squeezed grapefruit juice

Lunch

 

Lobster-lime salad

Watercress salad

Smoked salmon, pita crisps, chive crème fraiche

Raspberry iced tea

Dinner 

2002 Bourgogne

 

Taboule, fresh parsley, lemon

Hummus, Baba ghanouj

Lamb Chops Genghis Kahn

Spinach salad, spicy dressing

Crème Brulee, raspberries

 Breakfast Friday 

Blueberry-corn pancakes, blueberry compote

Banana-passion fruit smoothie

Porridge of oats, wheat, flax, brown sugar, dried cherries

Lunch

2002 Ferrari Carano Chardonnay Reserve

  Stone crab claws,

mustard sauce

Homemade rolls

Chopped saladLemon bars

 Dinner 

Vegetable egg roll, sweet & sour sauce

Seared sesame tuna, wasabi, soy sauce

Wild Ginger salad

(Fresh crab over watercress & cilantro,

tomato, carrot, caramelized onion, sweet ginger dressing)

Seedless watermelon, personalized fortune cookies

Breakfast Saturday

Fresh juiced orange, apple, mango, banana

Crabcake eggs Benedict

Homemade muesseli, dried fruits

Fresh cranberry muffins

   

In addition, Children’s menus, Daytime snack menus, Late night munchies, Restricted diets, Vegetarian options, Kosher-friendly menus are all available.

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.

$75,000/week plus expenses

Additional Rate Information

Winter Area: Unavailable

Summer Area: New England

Charter Rates Per Week

Summer 2025 Plus Expenses $75,000/week

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.

$75,000/week plus expenses

Location Details

Winter Area: Unavailable

Summer Area: New England

Captain: Simon Davison
Simon has been sailing professionally since 1988. Prior to this he trained as a boat builder in South Hampton. Super yachting has taken him all over the world, from Alaska to Cape Town, & the Pacific. He particularly enjoyed the Classic yacht racing, still embracing the old traditions of the sea onboard today’s modern yachts. He’s a friendly, outgoing person who enjoys cycling and a fit active lifestyle.

Chef: Louise Martin
Chef Louise has been cooking within the Superyacht industry for around twenty years, on a variety of motor and sailing yachts cruising around the world. The majority of the boats have been Mediterranean based, so her cooking style reflects this, with strong accents on fresh, healthy ingredients, sourced locally where possible, intermingled with homemade delicious desserts, pastries and breads. Whilst between boats, Louis did a three-month stage at a Michelin starred restaurant in Winchester, UK, called the Back Rat. The style of food was fresh locally sourced ingredients for British cuisine, with a modern twist.
With a friendly easy-going nature, Louise is passionate about good food, cooking what people love to eat and introducing them to new cuisines and flavors that reflect where the boat is cruising. Louise was born in the South of England, where she grew up not far from London. With regular visits to Europe for holidays from a young age, her love for food was definitely inspired from all the lovely markets and restaurants she ate in and visited. In her spare time, she loves to explore new places, keep fit, and read. Louise also loves live music and theatre.

Chief Stewardess: Katrina Hughes
Kat comes from an active and well-travelled background; having been born in New Zealand and raised in Korea, Singapore and Hong Kong. Prior to entering the yachting industry, she gained her Bachelors Degree in Design and worked in advertising and brand identity for four years. Deciding that her design career can wait, she decided to pursue her true passion for adventure within the maritime industry. This enthusiasm stemmed from volunteering for the New Zealand Coastguard at age 17, where she received intensive training and valuable search and rescue, first aid, and life saving experience. Being an avid water-sports enthusiast, Yachtmaster, and Divemaster, she can offer a wealth of knowledge on marine life and all aspects of water-related activities. Never one to sit still for long, her go-to sports back on dry land are hockey, mountain biking and archery.

First Mate: Rory Johnson
Growing up in Cape Town, South Africa Rory enjoyed a lifestyle that was guided by the ocean. Being involved with lifesaving from a young age he was exposed to sports such as surfing and free diving. As a young man he played waterpolo at a provincial level captaining the Western Province and spent time playing in Hungary. A passionate waterman, diver and Yachtmaster, Rory’s maritime career stemmed from a love of sailing, after crewing on boats being delivered around the Mediterranean he made the jump into the superyacht industry. Taking an interest in rigging and sails Rory can often be found 100ft in the air taking in the views. With a happy and enthusiastic nature Rory is sure to make your time on board a memorable experience.

Engineer: Alan “Al” Caddick
Born in Scotland, UK, Alan fast-tracked his maritime engineering career four years ago within the Royal British Navy. This in turn led him to explore the superyachting world where his impeccable skills picked up from the Navy have been welcomed and utilised onboard Whisper. A fit and active individual, Alan instructed gymnastics and coached tennis in his younger years. Not one to shy away from a challenge, he is our go-to man for fixing anything.

Title Name Nation Born Languages
Captain Simon Davison British 0 English
Crew Louise Martin

Amenities

Ac Full
Hair Dryer Yes
Generator Northern Lights 35 Kw generato
Water Maker Yes
Ice Maker Yes

General

Length 117 ft
Pax 6
Cabins 3
Year Built 2003
Cruise Speed 10kts
Guest Smoke on deck only
Guest Pet No
Children Allowed Yes
Min Child Age 8

Leisure

Dinghy 17' RBI
Dinghy Hp 115
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak 1
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 116.00 Ft
Beam 27.2'
Draft 8.2'/19.9'
Queen 1
Double Cabins 1
Twin Cabins 1
Pref Pickup Newport, RI
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 300+
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Engines 2 x Lugger 300hp diesel. 2 x Northern Lights 35kW gensets.
Voltages 110
Kids Skis Yes
Boarding Ladder yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Flat screen TV's in saloon, master cabin and pilothouse. Large library of CD's and DVD's. DVD/CD in main saloon with speakers throuhgout and on deck. IPod docks in all cabins and main salon for main salon, pilothouse, cockpit and helm area entertainment
Communicate Sat phone/sat fax., cell phone, Wifi, KVH Sat internet, SSB, VHF
Full satellite internet service with 256k up and down, broadband, with compression about 450k.
Other Toys 2 Inflatable Paddleboards

Exercise equipment: yoga mats, weights and bands

Full Beam Master with queen bed, desk and settee, 1 Guest Double, 1 Guest Twin. All with Ensuite heads and showers with ample storage.

Each stateroom is equipped with bathrobes and slippers, the bathrooms offer hairdryers and a complete range of L’Occitaine products.

SEVEN-DAY SAMPLE MENU 

Saturday Arrival

 

Veuve Cliqot Gold Label Champagne

 

Zucchini tart, chopped tomato, avocado & cucumber salad,

Ruby red shrimp w/ roasted red pepper remoulade

Fresh fruit

Homemade chocolate chip cookies

 

Dinner

 

Banfi Pinot Grigio

 

Selection of Olives, Proscuitto wrapped Italian breadstick,

Pizza quattro Formaggio

Traditional Caesar salad

Pan-seared fresh Mahi, Grilled butternut squash, sundried tomato coulis,

 Homemade raspberry and lemon sorbet

Cappuccino, espresso

Sunday Breakfast

Fresh baked croissant & pastry, butter, spread, honey, marmalade

Homemade muesseli, Fresh berries

Banana crepes

Fresh-juiced pineapple-ginger

Coffee, tea

 

Lunch

 

Blue crab salad atop micro-greens and sprouts, tomato and lime oil

Cerviche with lime, cilantro

Basket of breads, olive tapenade

Dinner

 

1999 Chateauneuf de Pape

 

Roast pork tenderloin, trio of red, white and black rice, Baby bok choy

Braised endive salad, blood orange glaze

Sticky toffee pudding cake

Cappuccino, espresso

Monday Breakfast

Fresh squeezed orange juice

Eggs to order, bacon, sausage

Fresh baked blackberry-pecan coffee cake

Coffee & Tea

 

Lunch

Salad Nicoise

(fresh grilled tuna over mixed greens, ripe tomato,

dilled potato, blanched haricot vert, egg, fresh mayonnaise)

Fresh squeezed lemonade

Dinner

 

2001 Rodney Strong Pinot Noir

 

Caramelized Onion Asian tart

Beef carpaccio, wasabi portobello

Seared Tuna, Thai glaze

Sesame green beans

Selection of cheeses, crisp breads, cappuccino, espress

 Breakfast Tuesday

 

Egg white omelet to order

Cuban toast, fresh banana flaxseed muffin, English muffin

Organic vanilla yogurt, berries, honey

Fresh juiced mango, banana, papaya, orange

Lunch

Chicken & apple sausage, Polish kielbasa, roasted peppers & onions

Fresh vegetable slaw with cabbage, carrot, broccoli, celery seeds

Dinner

 

2001 Drouhin Pouilly Fuisse

 

Parmesan crisp, chive-goat cheese mousse

Heirloom tomato Caprese salad

Homemade fettuccine, lobster-saffron sauce

Grilled eggplant, sweet onion

Bananas Foster

 Cappuccino, espresso

Breakfast Wednesday

Belgian waffle, Pecan-maple syrup

Homemade muesseli, pineapple & mango

Fresh juiced berry blend, apple & pear

  Lunch 

Tarragon-chicken salad

Homemade sweet potato & Idaho chips

Flat bread, homemade wheat bread

Cucumber dill salad, Tomato-olive salad

 

Dinner

1997 Caymus Cabernet, 2003 Caymus Conundrum

 

Hearts of Romaine, toasted pinenuts, tarragon-mustard dressing

Petite filet of tenderloin, Lobster tail

Béarnaise sauce, shallot butter

Homemade fettuccine, spinach-arugala pesto

Sautéed Brussels sprouts

Champagne-lemon sorbet freeze

Cappuccino, espresso

 

Breakfast Thursday

Spinach quiche, Potato crust bacon-cheddar quiche

Fresh fruit salad, Vanilla yogurt, crunchy granola

Homemade Sticky buns

Fresh squeezed grapefruit juice

Lunch

 

Lobster-lime salad

Watercress salad

Smoked salmon, pita crisps, chive crème fraiche

Raspberry iced tea

Dinner 

2002 Bourgogne

 

Taboule, fresh parsley, lemon

Hummus, Baba ghanouj

Lamb Chops Genghis Kahn

Spinach salad, spicy dressing

Crème Brulee, raspberries

 Breakfast Friday 

Blueberry-corn pancakes, blueberry compote

Banana-passion fruit smoothie

Porridge of oats, wheat, flax, brown sugar, dried cherries

Lunch

2002 Ferrari Carano Chardonnay Reserve

  Stone crab claws,

mustard sauce

Homemade rolls

Chopped saladLemon bars

 Dinner 

Vegetable egg roll, sweet & sour sauce

Seared sesame tuna, wasabi, soy sauce

Wild Ginger salad

(Fresh crab over watercress & cilantro,

tomato, carrot, caramelized onion, sweet ginger dressing)

Seedless watermelon, personalized fortune cookies

Breakfast Saturday

Fresh juiced orange, apple, mango, banana

Crabcake eggs Benedict

Homemade muesseli, dried fruits

Fresh cranberry muffins

   

In addition, Children’s menus, Daytime snack menus, Late night munchies, Restricted diets, Vegetarian options, Kosher-friendly menus are all available.

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.