GULLWING
GULLWING
The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.
Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.
Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand ger culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna plans on studying cooking further this summer in the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.
Natia was born in Maui, HI and did all her schooling in California. In 2019 she attended the California College of Ayurveda and earned her certificate. Her love for the ocean and nature grew in the heart and magic of the island of Maui as well as her experience in hospitality. Her career has been mainly rooted in the service industry and her experience is a wide range of categories such as catering, bartending special occasions, opening new restaurants, managing and being lead server.
She likes to call herself a jack of all trades as her resume further consists of jobs in housekeeping, office management, spa management, birth work and holistic health. She has many friends in the Yacht Industry that encouraged her to dive into the industry knowing she would be an amazing fit! Natia loves to travel and to help create those beautiful memories for others.
Captain Will Hamilton Qualifications
RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane
Chef Anna Kane Qualifications
Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Deckhand/ Stew Natia Barber Qualifications
STCW
ENG1
FOOD HANDLERS CARD, SERVSAFE
First Aid and CPR
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2024 |
| Size | 55.00 Ft |
| Beam | 31 Feet |
| Draft | 5 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | West End, Tortola |
| Other Pick-up: | Please inquire |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US. |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Streaming |
| Camcorder: | Yes |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | 250 Gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Transom Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | Highfield 14' with ladder |
| Dinghy hp: | 70 |
| Dinghy # pax: | 8pax |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rod and Reel combo |
| Rods: | 4 |
Chef's Anna Sample Menu
BREAKFAST
*All served with local fresh fruit, cereals, yoghurts, toast and bagels
SHAKSHUKA
Eggs cooked in a tomato and pepper sauce, sprinkled with feta, parsley and mint.
BLUEBERRY MUFFINS
with a crunchy cinnamon streusel topping.
AVOCADO TOAST
Served with feta, pickled onions, chili flakes and a honey balsamic glaze.
PAINKILLER FRENCH TOAST
Coconut french toast with grilled pineapple, orange rum caramel and fresh nutmeg.
CREPES
Served with whipped cream and orange butter or berry coulis.
BAGEL BOARD
Build your own bagel! A big spread of bagel toppings both sweet and savoury.
EGGS BENEDICT
Poached eggs with ham served on an English breakfast muffin, covered in hollandaise.
BANANA BREAD
Packed with dark chocolate chips and walnuts.
LUNCH
BAJA STYLE FISH TACOS
Chili and beer battered local fish with chipotle aioli, guacamole, salsa and salad.
CHICKEN CAESAR SALAD
Served with a few special additions: homemade croutons, crispy fried capers, caramelized walnuts and dried cranberries served with homemade focaccia.
PAD THAI
Shrimp and chicken pad thai Served with an Asian style coleslaw with peanut dressing.
BURGERS
Served with homemade burger buns and all the classic toppings! Along with a big green salad.
CARBONARA
Traditional spaghetti carbonara with crispy bacon. Served with caprese salad and garlic bread.
POKE BOWLS
Coriander and lime rice, sesame soy tuna, wakame seaweed salad, mango, avocado, cucumber and spicy mayo dressing.
LASAGNE
Beef ragu, homemade bechamel and lasagne noodles. Served with a large green salad.
SWEET AND SPICY MAHI MAHI
Served with roast baby potatoes, fried plantain and a salad.
LUNCH DESSERT
LEMON MERINGUE PIE
Homemade lemon curd in a shortcrust pastry case topped with meringue.
CHOCOLATE STRAWBERRIES
Fresh strawberries covered in dark and white chocolate
KEY LIME PIE
Served with whipped cream
COFFEE CAKE
Homemade coffee cake with a frosting and chocolate covered coffee beans
AFFOGATO
Ice cream with caramelised walnuts and a shot of espresso
SORBET
Thai Coconut and Lime sorbet
ICE CREAM
Homemade ice cream, flavour changes weekly! Oreo, pistachio, chocolate etc...
COOKIES
Homemade chocolate chip cookies
SNACKS
SWEDISH CARDAMOM BUNS
Sweet dough with a cardamom and cinnamon filling
GREEK SALAD DIP
Whipped lemon feta dip topped with olives, cucumber, tomatoes and yellow bell pepper.
PEA DIP WITH SMOKEY MARINATED FETA
Mint and pea dip topped with feta marinated in chili, garlic and bay leaf oil.
COCONUT SHRIMP
Served with a spicy mayonnaise dip.
LOADED NACHOS
Topped with black beans, corn, salsa, cheese, guacamole and sour cream.
HUMMUS
Served with crispy baked chickpeas and pita bread
EVERYTHING BUT THE BAGEL BITES
Mini sweet peppers stuffed with cream cheese and topped with homemade “everything but the bagel” seasoning.
WATERMELON STACKS
Fresh watermelon stacks with feta and mint
DINNER STARTERS
IRISH POTATO SOUP
Served with parsley pesto and cheese scones
THAI SPICY CRABCAKES
Served with sweet chili sauce.
MUSSELS IN THE GOAN STYLE
Mussels cooked in a turmeric, ginger and coconut broth. Served with crusty bread.
PAN FRIED SCALLOPS
With cauliflower puree and crispy bacon
HAND ROLLED SUSHI
A selection of maki rolls with wasabi and pickled ginger.
CARAMELIZED ONION AND BRIE TARTS
Served on a bed of salad
RUBY GRAPEFRUIT SORBET
Homemade sorbet served with fresh, segmented grapefruit and pomegranate seeds..
GOATS CHEESE CROQUETTES
With tapenade oil, roast peppers and arugula
MAIN DISHES
ITALIAN BEEF STEW
With creamy polenta and a fresh gremolata (parlsley and lemon sauce)
THAI GREEN CURRY
Chicken curry with basmati rice and Arjard (spicy pickled cucumber salad)
FILLET STEAK
With mashed potato, balsamic roasted onions, green beans and a red wine reduction
PORK EN CROUTE
Pork tenderloin with duxelles stuffing wrapped in puff pastry with apple sauce.
LOBSTER
Served in the half shell with garlic butter sauce, bacon wrapped asparagus and roast butternut squash.
PEA & PRAWN RISOTTO
With an arugula and avocado salad
ROAST CHICKEN THIGHS
With saffron, hazelnuts and honey. Served with crispy potato stacks
LOCAL CATCH
Served with a lemon and lime beurre blanc sauce and charred zucchini.
DESSERT
SUMMER FRUIT SALAD
Served with homemade raspberry sorbet
CHOCOLATE GUINNESS CAKE
With Baileys cream and dark chocolate ganache
TIRAMISU
Layers of savoiardi biscuits, mascarpone mousse, rum and coffee
LEMON POACHED PEARS
Served with sable biscuits, homemade caramel and candied lemon peel.
RASPBERRY JELLY
Fresh raspberries in mint jelly, served with mint cream
CHOCOLATE ORANGE BROWNIES
Served with cointreau whipped cream
DECONSTRUCTED CHEESECAKE
Vanilla bean cheesecake mousse with lemon curd, limoncello whipped cream and a biscuit crumb
CELEBRATION CAKE
Fun cakes for any occasion Flavours depending on guest preference: Vanilla, strawberry, lemon, hazelnut praline etc.
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | |
| Summer 2024 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | |
| BVI Cruising Permits, Fees, and Taxes are included in the rate. *Short Charters Available* 24 hr turns available. Please Inquire. HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person ***3 lunches and 4 dinners ashore at client expense*** LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights) ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N. SLEEP ABOARD: $2,500 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon. CHILD DISCOUNTS: Discount Applied First Children 15 and under $500 discount ***must be 15 or under at the time of charter*** Exclusive Water Taxi available! The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36. Enjoy complimentary cocktails while our professional crew handles Customs and Immigration Please inquire for pricing. |
||||||||
| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | ||||||||
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