Ed Hamilton & Co. Yacht Charter Agents

WONDERWAY

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2024

Rates Per Week

Crew Profiles

Specifications

Accommodations

2 Queens, 2 King suites

Sample Menu

DAY BREAK
All Breakfast is Served with a Seasonal Fruit Platter and Variety of Juices

Shakshuka with Avocado, Feta, and Lots of Fresh Herbs. Bacon and Homemade Sourdough Toast to Accompany

Lemon Ricotta Pancakes Served with Warm Blueberry Compote

Baked French Toast Casserole Topped with Fresh Berries, Powdered Sugar, and a Drizzle of Warm Maple Syrup

Lox Bagel Buffet Comprised of Smoked Salmon, Capers, Cucumber, Tomatoes, Red Onion, Chive Cream Cheese, Toasted Bagels, and Fried Eggs

Chocolate Banana Nut Bread Accompanied by Berry Yogurt Parfaits and Crispy Bacon

Frittata Filled with Seasonal Vegetables, Goat Cheese, and Prosciutto

Eggs Caprese – Toasted Homemade Sourdough Bread Topped with Pesto, Prosciutto, Sliced Tomato, and a Fried Egg with a Drizzle of Balsamic Glaze

MIDDAY
Sesame Crusted Tuna Poke Bowl Topped with Edamame, Red Cabbage, Shredded Carrots, Cucumber, Seaweed Salad, and Pickled Ginger

Lobster Cobb Salad – Chopped Local Anegada Lobster Mixed with Grape Tomato, Avocado, Bacon, Green Onion, Sharp Cheddar, and a Hard Boiled Egg Tossed in a Creamy Tarragon Dressing Served on a Bed of Lettuce

Mexican Street Corn Steak Tacos Accompanied by Chips and Salsa for the Table

Caribbean Chicken Salad – Diced Jerk Chicken, Celery, Red Grapes, Mango and Apple Tossed in a Creamy Mango Curry Dressing. Served on a Bed of Local Lettuce and a Side of Toasted Baguettes

Grilled Chicken or Steak Kebabs Served with a Greek Salad, Toasted Pita Bread, Hummus and Tzatziki

Blackened Shrimp Tacos Served with a Mango Pineapple Slaw and Lime Crema

HORS D’OEUVRES
Charcuterie Board Filled with Assorted Meats, Cheeses, Chutneys, Crackers, and Nuts

Warm Spinach and Artichoke Dip Served with Tortilla Chips

Cantaloupe Melon Wrapped in Prosciutto and Drizzled with Balsamic Glaze

Caprese Salad

Baked Brie Topped with Pomegranate Seeds and a Drizzle of Honey Served with Bagel Chips

Homemade Hummus Served with a Variety of Seasonal Vegetables and Pita Chips

Antipasto Skewers Comprised of Vintage Cheddar, Salami, Pesto, and Pimento Stuffed Olives

MAIN
Maple Rum Pork Chops Topped with a Maple Mustard Dressing. Served with a Brown Butter Sweet Potato Puree and Balsamic Broccolini

Blackened Halibut Served with a Coconut Rice Pilaf and Citrus Avocado Salsa

Chicken Piccata Served Over Spaghetti. Homemade Sourdough Focaccia to Accompany

Seared Garlic Herb Tuna with Sauteed Peppers and Pea Puree Drizzled with a Soy Ginger Reduction

Wild Mushroom Risotto Topped with Crispy Prosciutto

Sous Vide Ribeye Steak Served with Chimichurri and Roasted Garlic Whipped Cauliflower

Mahi Mahi With Thai Coconut Curry Sauce Accompanied by White Rice and Roasted Carrots

DESSERTS
Crème Brûlée Topped with Fresh Berries

Vanilla Panna Cotta Topped with Diced Mango

Warm Peach Cobbler Served with a Scoop of Vanilla Bean Ice Cream

Lemon Cheesecake Swirled with Raspberry Purée

Tiramisu

Fresh Mixed Berries Layered with Chantilly Cream and Topped with Graham Cracker Crumbles

Warm Fudge Brownie Served with a Scoop of Vanilla Bean Ice Cream and a Salted Caramel Drizzle

 

 

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: 5, Inquire for less.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION:
7 nights ($150 off per person)
Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense.

LOCAL FARE MEAL PLAN OPTION:
7 nights ($75 off per person)
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

HOLIDAYS:
7 night minimum.
CHRISTMAS: 2-8 guests $35,000 Must end on or before 12/27
NEW YEARS: 2-8 guests, $38,000 May not start prior to 12/29

**BAHAMAS: MAY – JULY 2025**
Cruising Grounds: ​​Bahamas
​Pick Up/Drop Off: Nassau
Taxes & Permit Fees: 14% Included

MINIMUM NIGHTS: 7 required due to expansive sailing area, Inquire for less.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.

FULL-BOARD:
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$33,000 | 3@$33,500 | 4@$34,000 | 5@$34,500 | 6@$35,000 | 7@$35,500 | 8@$36,000

RELOCATION FEES: + 14% tax
Nassau – No relocation fee
Marsh Harbour – $750 one-way – $1,500 round-trip
Staniel Cay – $700 one-way – $1,500 round-trip
Georgetown – $1,000 one-way – $2,000 round-trip

ARRIVAL/DEPARTURE TIMES:
Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2024 to 2025 Inclusive $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500
Summer 2025 Inclusive $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500
Winter 2025 to 2026 Inclusive $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500
Summer 2026 Inclusive $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500

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: 5, Inquire for less.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

HALF-BOARD OPTION:
7 nights ($150 off per person)
Includes 7 breakfasts, 4 lunches & 3 dinners aboard – with all other meals to be taken ashore at client expense.

LOCAL FARE MEAL PLAN OPTION:
7 nights ($75 off per person)
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

HOLIDAYS:
7 night minimum.
CHRISTMAS: 2-8 guests $35,000 Must end on or before 12/27
NEW YEARS: 2-8 guests, $38,000 May not start prior to 12/29

**BAHAMAS: MAY – JULY 2025**
Cruising Grounds: ​​Bahamas
​Pick Up/Drop Off: Nassau
Taxes & Permit Fees: 14% Included

MINIMUM NIGHTS: 7 required due to expansive sailing area, Inquire for less.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.

FULL-BOARD:
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$33,000 | 3@$33,500 | 4@$34,000 | 5@$34,500 | 6@$35,000 | 7@$35,500 | 8@$36,000

RELOCATION FEES: + 14% tax
Nassau – No relocation fee
Marsh Harbour – $750 one-way – $1,500 round-trip
Staniel Cay – $700 one-way – $1,500 round-trip
Georgetown – $1,000 one-way – $2,000 round-trip

ARRIVAL/DEPARTURE TIMES:
Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.

 

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winners of Best In Show (51’-60’) at the 2024 VIPCA Charter Yacht Show

Captain Peter
Pete grew up in New England and spent most of his summers sailing and boating. Pete first fell in love with the ocean at a young age in Cape Cod, Massachusetts. After spending many days on the water with family sailing and fishing, he decided to make the ocean his career and attended The California Maritime Academy. Pete studied for four years and graduated with his 3rd Mates Unlimited license. After the academy he sailed all over on a variety of vessels ranging from private yachts to expedition cruise ships. Pete’s favorite areas to sail are Alaska in the summertime, Baja Mexico in the winter & of course the BVls.

Chef Allison
Allie’s love for food and nutrition started at a very young age and has since blossomed into a dedicated pastime. In college, she majored in Environmental Studies with a minor in Nutritional Sciences. Being a charter chef in the Caribbean was the perfect blend of both disciplines. Allie has been working in the Virgin Islands since summer 2023 and loves it more and more everyday. Traveling and immersing herself in new cultures has always been Allie’s number one passion and she loves to recreate meals from the places she’s visited. She is ready and excited to develop a menu that you are going to love!

Title Name Nation Born Languages
Captain Peter Traver 0
Crew Allison Sanchez

Captain

Peter Traver

Chef/First Mate

Allison Sanchez

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 53 ft
Pax 8
Cabins 4
Year Built 2024
Cruise Speed 8
Guest Smoke No
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 14' Infanta
Dinghy Hp 40
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube 1
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Float Mats 1
Games Beach No
Fishing Gear Yes

Other Specs

King 2
Queen 2
Jacuzzi No
Pref Pickup Tortola
Other Pickup Nassau
Builder Royal Cape
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Num Cds Yes
Board Games Yes
Num Books No
Cam Corder No
Num Dine In 8
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Engines Yanmar 80hp w/ 25kW Hybrid Marine
Voltages 110v/220v
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Swim Platform Scoop Steps
Boarding Ladder Stern Sugar Scoops
Dinghy Sailing No
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Defibrillator
Eisenglass
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys 1 Subwing
2 Stand Up Paddle Boards
1 Wakeboard
1 Towable Tube
1 Floating Mat
Snorkel Gear
Noodles
Fishing Gear

2 Queens, 2 King suites

DAY BREAK
All Breakfast is Served with a Seasonal Fruit Platter and Variety of Juices

Shakshuka with Avocado, Feta, and Lots of Fresh Herbs. Bacon and Homemade Sourdough Toast to Accompany

Lemon Ricotta Pancakes Served with Warm Blueberry Compote

Baked French Toast Casserole Topped with Fresh Berries, Powdered Sugar, and a Drizzle of Warm Maple Syrup

Lox Bagel Buffet Comprised of Smoked Salmon, Capers, Cucumber, Tomatoes, Red Onion, Chive Cream Cheese, Toasted Bagels, and Fried Eggs

Chocolate Banana Nut Bread Accompanied by Berry Yogurt Parfaits and Crispy Bacon

Frittata Filled with Seasonal Vegetables, Goat Cheese, and Prosciutto

Eggs Caprese – Toasted Homemade Sourdough Bread Topped with Pesto, Prosciutto, Sliced Tomato, and a Fried Egg with a Drizzle of Balsamic Glaze

MIDDAY
Sesame Crusted Tuna Poke Bowl Topped with Edamame, Red Cabbage, Shredded Carrots, Cucumber, Seaweed Salad, and Pickled Ginger

Lobster Cobb Salad – Chopped Local Anegada Lobster Mixed with Grape Tomato, Avocado, Bacon, Green Onion, Sharp Cheddar, and a Hard Boiled Egg Tossed in a Creamy Tarragon Dressing Served on a Bed of Lettuce

Mexican Street Corn Steak Tacos Accompanied by Chips and Salsa for the Table

Caribbean Chicken Salad – Diced Jerk Chicken, Celery, Red Grapes, Mango and Apple Tossed in a Creamy Mango Curry Dressing. Served on a Bed of Local Lettuce and a Side of Toasted Baguettes

Grilled Chicken or Steak Kebabs Served with a Greek Salad, Toasted Pita Bread, Hummus and Tzatziki

Blackened Shrimp Tacos Served with a Mango Pineapple Slaw and Lime Crema

HORS D’OEUVRES
Charcuterie Board Filled with Assorted Meats, Cheeses, Chutneys, Crackers, and Nuts

Warm Spinach and Artichoke Dip Served with Tortilla Chips

Cantaloupe Melon Wrapped in Prosciutto and Drizzled with Balsamic Glaze

Caprese Salad

Baked Brie Topped with Pomegranate Seeds and a Drizzle of Honey Served with Bagel Chips

Homemade Hummus Served with a Variety of Seasonal Vegetables and Pita Chips

Antipasto Skewers Comprised of Vintage Cheddar, Salami, Pesto, and Pimento Stuffed Olives

MAIN
Maple Rum Pork Chops Topped with a Maple Mustard Dressing. Served with a Brown Butter Sweet Potato Puree and Balsamic Broccolini

Blackened Halibut Served with a Coconut Rice Pilaf and Citrus Avocado Salsa

Chicken Piccata Served Over Spaghetti. Homemade Sourdough Focaccia to Accompany

Seared Garlic Herb Tuna with Sauteed Peppers and Pea Puree Drizzled with a Soy Ginger Reduction

Wild Mushroom Risotto Topped with Crispy Prosciutto

Sous Vide Ribeye Steak Served with Chimichurri and Roasted Garlic Whipped Cauliflower

Mahi Mahi With Thai Coconut Curry Sauce Accompanied by White Rice and Roasted Carrots

DESSERTS
Crème Brûlée Topped with Fresh Berries

Vanilla Panna Cotta Topped with Diced Mango

Warm Peach Cobbler Served with a Scoop of Vanilla Bean Ice Cream

Lemon Cheesecake Swirled with Raspberry Purée

Tiramisu

Fresh Mixed Berries Layered with Chantilly Cream and Topped with Graham Cracker Crumbles

Warm Fudge Brownie Served with a Scoop of Vanilla Bean Ice Cream and a Salted Caramel Drizzle

 

 

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