Ed Hamilton & Co. Yacht Charter Agents

ZURI 3

  • Guests 6
  • Cabins 4
  • Model Cat
  • Year Built 2021

Rates Per Week

Crew Profiles

Specifications

Sample Menu

BREAKFAST
1. Breakfast croissant – croissant with scrambled eggs, swiss cheese, prosciutto
2. French toast – served with crispy bacon, maple syrup, seasonal berries
3. Salmon Eggs Benedict – served with hollandaise/ cheese sauce, spring onion
4. Bagels – served with cream cheese, salmon, avocado, fried eggs
5. Avocado toast – freshly baked bread, avocado, toasted sesame seeds, jammy eggs
6. American pancakes – served with crispy bacon, maple syrup, berry compote
7. Truffle mushrooms on toast – served with fried eggs & arugula
* FRESH FRUIT PLATTER SERVED WITH EVERY BREAKFAST
LUNCH
1. Steamed mussels in a white wine sauce – served with garlic bread
2. Shrimp tacos – served on soft shell tacos, creamy jalapeno slaw, mango, lime mayonnaise, cilantro
3. Greek Gyros – lamb/ beef, served in warm pita bread, tzatziki, red onion, tomato & feta cheese
4. Homemade cheese-stuffed Burgers – served on brioche rolls, tomato, caramelized onion & pickles
5. Fresh crab cakes – served on a garden salad with tartar sauce
6. Fresh Fish Bites – crumbed in panko breadcrumbs, lemon aioli & greek salad
APPETIZERS
1. Fig & Brie Tart
2. Boursin Board
3. Charcuterie Board
4. Caprese Salad
5. Tortilla chips, fresh guacamole, salsa
6. Mezze Platter
MAIN COURSE
1. Grilled Mahi-Mahi – served with a tabbouleh salad & green beans
2. Ribeye Steak – served with crispy new potatoes & roasted broccolini topped with toasted almonds & aioli
3. Herb Crusted Rack of Lamb – served with honey glazed carrots, red wine jus & mashed potatoes
4. Bahamian Spiny Lobster – grilled & finished off in a lemon-garlic butter, on pearled couscous & grilled asparagus
5. Parmesan Crusted Grilled Salmon – served on butternut puree with sauteed spinach
6. Filet Mignon – served with mushroom sauce, cauliflower mash & brussel sprouts
7. Stone Crab – served with spicy rice, fresh salad & mustard dipping sauce
DESSERT
1. Dark Chocolate Mousse
2. Salted Caramel Pastries
3. Creme Brulee
4. Eton Mess
5. Chocolate Brownies with Ice Cream
6. Flourless Chocolate Torte
7. Cakes for Special Occasions
*MENU SUBJECT TO CHANGE BASED ON AVAILABILITY AND PREFERENCES

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
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.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 off per person

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

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 2-6 guests @ $30,250 – charter must end by 12/27
NEW YEARS: 2-6 guests @ $33,000 – charter may not start prior to 12/28

Additional Rate Information

Summer Area: Bahamas

Winter Area: Bahamas

Location Details: Yacht is based in Nassau with Exumas Itineraries. Inquire for one ways, Staniel Cay, or Georgetown pick up/drop offs.
Preferred marina in Nassau is Palm Cay Marina.

Zuri 3 is also available for charters in the Abacos with a Marsh Harbor embarkation.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2024 to 2025 Inclusive $25,500 $26,000 $26,500 $27,000 $27,500
Summer 2025 Inclusive $25,500 $26,000 $26,500 $27,000 $27,500

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: 4
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.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 off per person

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

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 2-6 guests @ $30,250 – charter must end by 12/27
NEW YEARS: 2-6 guests @ $33,000 – charter may not start prior to 12/28

Location Details

Summer Area: Bahamas

Winter Area: Bahamas

Location Details: Yacht is based in Nassau with Exumas Itineraries. Inquire for one ways, Staniel Cay, or Georgetown pick up/drop offs.
Preferred marina in Nassau is Palm Cay Marina.

Zuri 3 is also available for charters in the Abacos with a Marsh Harbor embarkation.

Crew Profiles
Andre & Jana are on board until early February 2025
Andre (Sr.) and Magda will then be on board from February 3rd 2025 onwards

Captain Andre & Chef Jana

Being exposed from a young age to broad ocean activities such as sailing, Captain Andre grew up living his passion and started his professional yachting career directly after graduating school. The past four & a half years, he gained extensive sailing experience by crossing the Atlantic Ocean three times on sailing Catamarans as a skipper. Andre worked as a Yacht Master sailing instructor at Atlantic Yachting, South Africa, as well as doing countless amounts of deliveries along the coast of Southern Africa for TUI Marine, delivering Catamarans from Cape Town-Durban-Langebaan, ranging from 40ft-62ft. Andre worked on vessels ranging from 120ft-171ft, while holding a chief officer position on charter yachts to working 6+ months as an engineer on a 120ft yacht. With a strong marine and mechanical background, Andre maintained all systems including preventative maintenance, as well as being very resourceful, affording me the ability to troubleshoot any issues which may arise at a moment’s notice.

With his outgoing, high-energy, steadfast personality, Andre strives to provide every guest with otherworldly experiences that they envisage whilst ensuring a safe environment. With his skill set of fishing, spearfishing and freediving, as well as knowing all the great attractions in The Caribbean and the Bahamas to ensure an unforgettable experience for the guests. Andre provides the charter guests with a memorable video at the end of each charter to look back on their dream holiday.

Jana is a passionate, adaptable, easygoing chef with a great love for exquisite service and creating stellar ambiance. A natural passion for the sea led her to pursue a career in the yachting industry. She is accustomed to the fast-paced hospitality environment and thrives on delivering unforgettable moments uniquely tailored to each guest. Being qualified in food & beverage product development, she furthered her career by gaining experience in various industries that all led to customer satisfaction. Jana thrives on decorating and perfecting spaces for guests down to the finest detail. You can be sure to find her behind the bar crafting unique cocktails and ensuring guests experience the luxury of staying on S/Y Zuri 3.

From early February 2025 onward, Andre (Sr.) and Magda will be on board Zuri 3!

CAPTAIN
Andre van der Linde (Sr)

Hey there! So, picture this – the past 25 years have been an absolute blast in Langebaan, South Africa, aka the Jewel of the West Coast. We’ve been soaking up life, surrounded by these incredible azure waters that practically scream “adventure playground.” Sailing, boating, fishing – you name it, we’ve done it. And our kids? Well, they’ve practically grown up with a love for the sea and a knack for sailing.

Now, amidst all those laid-back sailing sessions, a wild idea popped up – why not throw some part-time charters for holidaymakers? And guess what? We’ve decided to shake things up and trade in our regular gigs for the adventure we’ve always dreamt of.

So, here we are – qualified, pumped and ready to drive headfirst into the full-time charter scene. Our game plan? Make sure every owner and guest doesn’t just have an adventure, but leaves with a grin and a bunch of kick-ass memories. Oh, and with my love for snapping pics, I’m on a mission to capture those special moments for everyone to take home.

And hey, just so you know, we’re not exactly newbies at this – we’ve got a lifetime of boating under our belts, a solid 9 years of sailing like pros, and a cool 3 years of charter experience. Ready for the ride? Because we sure are!!

CHEF
Magda van der Linde

Hello there! I’m a positive, energetic, and sophisticated wife, wearing the proud badge of a mom to two awesome kids. My passion? Well, it’s all about wowing people with delightful South African cuisine, served up in a joyful atmosphere that’s simply infectious.

Nature? Oh, that’s my sanctuary – my happy place where I find peace and can’t help but marvel at the wonders of creation. Now, picture this: our family has been soaking up the good vibes in Langebaan on the West Coast of the Western Cape. It’s been our haven, especially with top-notch watersport facilities that allowed us to nurture our kids’ love for sailing. Guess what? They’re both sailors now, charter captain and chef actually, and it’s high time for us to jump on board by swapping our old careers for new full-time adventures and take advantage of the 9 years of sailing experience and 3 years of charter experience we have.

We’re on the brink of an exciting journey in the industry, and our goal is crystal clear – to craft charters that leave our future guests beaming with satisfaction. Get ready for a ride with a dash of sophistication and a whole lot of positive energy!

Title Name Nation Born Languages
Captain Andre van der Linde (Captain until Feb 2025, see below) 1996 English
Crew Jana Hurter (Chef until Feb 2025, see below)

Andre & Jana (crew until Feb 2025)

Jana (Chef until Feb 2025)

Captain Andre & Chef Jana (Crew until Feb 2025)

Andre & Jana (Crew until Feb 2025)

Captain from February 2025

Captain Andre

Chef from February 2025

Chef Magda

Crew from February 2025

Captain Andre & Chef Magda

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 54 ft
Pax 6
Cabins 4
Year Built 2021
Cruise Speed 7
Guest Smoke On Flybridge or Aft Deck
Guest Pet No
Children Allowed Yes

Leisure

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

Other Specs

size Feet 54.00 Ft
Beam 29
Draft 4.85
Queen 4
Jacuzzi No
Pref Pickup Nassau
Other Pickup Marsh Harbor
Turn Around 48 Hours
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Num Cds Yes
Board Games Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 110V
Dinghy Pax 6
Kids Skis No
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Fish Permit Yes
Swim Platform Yes
Boarding Ladder Yes
Fish Gear Type Trolling and Casting
Num Fish Rods 4
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads No
Ac Night No
Deep Sea Fish Yes
Sail Instruct Yes
Other Toys Yoga Mats
Board Games
Beach Games
BREAKFAST
1. Breakfast croissant – croissant with scrambled eggs, swiss cheese, prosciutto
2. French toast – served with crispy bacon, maple syrup, seasonal berries
3. Salmon Eggs Benedict – served with hollandaise/ cheese sauce, spring onion
4. Bagels – served with cream cheese, salmon, avocado, fried eggs
5. Avocado toast – freshly baked bread, avocado, toasted sesame seeds, jammy eggs
6. American pancakes – served with crispy bacon, maple syrup, berry compote
7. Truffle mushrooms on toast – served with fried eggs & arugula
* FRESH FRUIT PLATTER SERVED WITH EVERY BREAKFAST
LUNCH
1. Steamed mussels in a white wine sauce – served with garlic bread
2. Shrimp tacos – served on soft shell tacos, creamy jalapeno slaw, mango, lime mayonnaise, cilantro
3. Greek Gyros – lamb/ beef, served in warm pita bread, tzatziki, red onion, tomato & feta cheese
4. Homemade cheese-stuffed Burgers – served on brioche rolls, tomato, caramelized onion & pickles
5. Fresh crab cakes – served on a garden salad with tartar sauce
6. Fresh Fish Bites – crumbed in panko breadcrumbs, lemon aioli & greek salad
APPETIZERS
1. Fig & Brie Tart
2. Boursin Board
3. Charcuterie Board
4. Caprese Salad
5. Tortilla chips, fresh guacamole, salsa
6. Mezze Platter
MAIN COURSE
1. Grilled Mahi-Mahi – served with a tabbouleh salad & green beans
2. Ribeye Steak – served with crispy new potatoes & roasted broccolini topped with toasted almonds & aioli
3. Herb Crusted Rack of Lamb – served with honey glazed carrots, red wine jus & mashed potatoes
4. Bahamian Spiny Lobster – grilled & finished off in a lemon-garlic butter, on pearled couscous & grilled asparagus
5. Parmesan Crusted Grilled Salmon – served on butternut puree with sauteed spinach
6. Filet Mignon – served with mushroom sauce, cauliflower mash & brussel sprouts
7. Stone Crab – served with spicy rice, fresh salad & mustard dipping sauce
DESSERT
1. Dark Chocolate Mousse
2. Salted Caramel Pastries
3. Creme Brulee
4. Eton Mess
5. Chocolate Brownies with Ice Cream
6. Flourless Chocolate Torte
7. Cakes for Special Occasions
*MENU SUBJECT TO CHANGE BASED ON AVAILABILITY AND PREFERENCES
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.