Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Additional Rate Information
Will consider short term charters at $13,000/night. Please inquire for details.
Location Details
Summer Area: Bahamas
Winter Area: Bahamas
Location Details: $85,000 per week + expenses
Christmas and New Year’s: $93,500 per week + expenses
Will consider short term charters at $13,000/night. Please inquire for details.
Captain – Captain Andrew Dyet:
Captain Andrew is from Auckland, New Zealand. He grew up on a small island where boating and spending time on the water were daily activities. Now with close to 15 years professional experience, Andrew has been all over the globe onboard some of the world’s most prestigious yachts. He completed his professional Captain’s training at Warsash in the United Kingdom and holds the highest Yacht Captain’s License attainable. Andrew’s experience, combined with his focus on safety, natural passion for the ocean and eagerness to please provides you with a Captain who is second to none. You could not be in better hands with Captain Andrew and his excellent crew.
Chef – Che Barnes:
Chef Che has 10+ years within the yachting industry. Before he joined yachting he was able to hone his skills working under the direction of several 3 hatted chefs in Queensland Australia. Since joining the industry he has traveled to many of the far-off destinations that the yachts like to visit from the Mediterranean to the Caribbean, and the South Pacific. His passion for delivering memorable dining experiences is high on his list when it comes to the guests he caters to. His cooking is designed around the farm-to-table concept of dining which is based on fresh ingredients and flavors, with minimal changes to the natural flavors of the produce he uses for his menus.
Chief Stewardess – Kate Hanly:
Kate was born in South Africa, where she developed a love for the ocean from a young age. During her years spent in yachting, Kate has fallen in love with the industry and has progressed through the ranks onboard various yachts around the Mediterranean and the Caribbean. She enjoys catering to guests from all different backgrounds and strives to provide the best hospitality experience possible. Kate is a calm and inviting person who works hard to ensure every person has a truly unique and wonderful experience on board M/Y Sweet Emocean.
Deck/Stew – Kate Warwick:
Kate Warwick was born in Sunderland which is a small city in the north east of England. After studying Animal Management, she decided to follow her passion of travelling and sunshine and joined the yachting industry. Kate is now 23 and has been in the industry for 3 years. Kate, nicknamed “Cheesy”, works both in the interior and exterior. She enjoys water sports activities and is great with kids. She is a fun and inviting person, always ready to show the guests a great time on board.
First Mate – Stephen Botha:
Stephen grew up on the East Coast of South Africa. He learnt how to fish when he was young and this sparked a deep love of being on the water. After school, Stephen decided to travel and learn about yachting and the opportunities it can bring. Stephen has been in the yachting industry for over 9 years now and has not only developed a passion for being on deck but also being in the engine room. An ex SCUBA instructor and commercial spear fisherman, Stephen is a real specialist in the water. He enjoys making sure you have a great time on board, as well as making your safety his top priority.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Andrew Dyet | American | 0 | |
| Crew | Kate Hanly | South African |
Amenities
Electronics
General
Leisure
live well and all fishing equipment.
• Go Cycle Electric Bicycle x 2 (not watersports equipment)
• Sea Doo Spark Trixx (jet ski’s) x 2
• Seabob Cayago AG F5 x 2
• Ocean kayak (9.5 ft Sunrise) x 2
• Stand Up Paddleboard (Bote Flood Gator Shell Technology) x 2
• Wow Super Bubba (3 person towable inflatable) x 1
• HO Atomic 4 (4 person towable inflatable) x 1
• Solstice Chill Super Tube (non-towable inflatables) x 5
• Connelly Pure 141 (Wakeboard) x 1
• Liquid Force Wakeskate x 1
• Connelly Ride 5’2″ (Wakesurf) x 1
• Connelly Odyssey (Waterskis) x 1 pair
• The Big Dipper (noodles) x 4
• Fluid (noodles) x 4
Master is below decks forward of the engine room with its own private entrance. The has arrangement and been completely redone in the 2020 refit.
The other staterooms are below and center (completely separate from Master):
2x queens
2x twins with Pullmans in each – both cabins convert to a queen
Breakfast
Eggs to order, breakfast meats, pancakes, french toast, lox, fruit, scones, croissants, lemon bars, cinnamon rolls, muffins
Tortilla Española: Crispy fried potatoes and egg omelette mixed with sautéed chorizo and caramelized onions
Huevos a la Flameca: Broiled egg, crispy chorizo, sweet honey ham, fresh green peas, onions in a spicy tomato au jus and shredded manchago cheese
Smoked Salmon Frittata: Served with fresh dill cream friche, topped with capper berries and avocado aioli
Crab Cake Benedict: Toasted English muffin topped with peekytoe crab cakes, poached eggs and homemade hollandaise sauce
Stuffed French Toast: Challah bread french toast stuffed with a Frangelico cream cheese, caramelized bananas, topped with a strawberry blueberry compote
Dark Chocolate Chip Pancakes: Homemade blood orange buttermilk pancakes mixed with dark chocolate morsels, topped with fresh blood orange whip cream and served with a side of bourbon maple syrup
Lunch
Shrimp and scallop scampi served with linguini pasta in a garlic, lemon and caper sauce, tomates, pecorino cheese and parsley
Pressed cuban sandwich with slow roasted pork, ham, swiss cheese and pickles served with crispy plantain chips
Seared swordfish with chili tomato salsa rosa and a crispy celery and basil salad
Fried green tomatoes with jumbo lump crab meat, arugula salad with a buttermilk chive vinaigrette and puquillo pepper oil
Tuna nicoise salad served with boiled eggs, cherry tomatoes, olives, caper berries, chives tossed in a sweet miso soy dressing
Lobster Club Salad
Baby field greens, avocado, pancetta, heirloom cherry tomatoes, cucumber, celery, served with a lemongrass vinaigrette
Proscuiutto wrapped mozzarella on buttered toast points served with a fresh fennel and arugula salad with a shallot vinaigrette
Blackened fish tacos served with a citrus slaw and avocado sriracha cream sauce
Veal scallopini piccata with lemon, caper butter sauce served with angle hair pasta
Pan seared salmon served with vegetable melody quinoa and brown rice, sweet corn and asparagus succotash
Argentinian steak served with a chimichurri sauce and a green salad with citrus vinaigrette
Home made artisan white pizza prosciutto and arugula pizza or margarita
Buffalo Mozzarella served with San Danielle Prosciutto, marinated tomatoes, Castelventrano Olives drizzled with balsamic reduction
Bluefin Tuna Caparicco Tuna, marinated tomato, crispy prosciutto, basil seeds, eggplant, tossed in olive oil and finished with Murray River Salt, served with burrata moose and an eggplant purée
Hogfish ceviche mixed with quartered grape tomatoes, mango, cucumber, red onion, serrano chilies, and served with plantain chips
Beat Salad Local and organic lettuce, red and yellow beet carpaccio, roasted tomatoes, in a shallot balsamic vinaigrette dressing, topped with fresh grated parmesan cheese
Crispy Panini sandwich mozzarella cheese, prosciutto, marinated artichokes, roasted red peppers, fresh basil, balsamic reduction, served on an Italian baguette
Mains
USDA prime ribeye served with a port demi reduction sauce, green bean almondine and mashed red potatoes with parsley and mascarpone cheese
Grouper francaise lightly poached in broth served with satueed spinach and a citrus garlic butter sauce
Miso Chilean sea bass served on fried rice and wok charred vegetables
Filet mignon served with roasted potatoes and asparagus and a port demi reduction
Seared chicken breast with crispy prosciutto and fresh mozzarella served with farro and a spicy tomato au jus
Blackened shrimp and grits with Tasso gravy and collard greens
Cuban style roast pork with mojo, fried plantains, black beans and white rice with an avocado salad
Chicken Madeira, seared airline chicken breast with a wild mushroom Madeira Demi glaze, served with braised kale and sautéed sweet potato
Paella, seared rabbit, langoustines, calamari, hog fish, clams, in a saffron tomato rice
Lobster Ravioli with lobster and mascarpone cheese stuffed ravioli served in a butter truffle cream sauce
Seared Scallops with sweet potato confit, roasted peach purée coolie and balsamic glaze, garnished with crispy prosciutto
Sautéed Mussels in a shallot, white wine, garlic cream sauce, served over orzo pasta, finished with diced tomato coccesse and percorino cheese
Broiled Hog Fish Platter, Hog fish, scallops and shrimp coated and broiled in a garlic herb butter, topped with a pernod bur blanc, served with rustic mashed red potatoes and sautéed zucchini and squash
Desserts
Bread Pudding: Buttery rich bread pudding with White Chocolate Morsels and Dark Cherries served a la mode with crème anglaise and rum sauce
Crème Brulee: Rich creamy vanilla custard topped with contrasting layer of hardening sugar
Tress Leches: “Three Milks” Ultra light airy sponge cake soaked in a sweet milk mixture of condensed milk, evaporated milk and heavy cream
Flan: Sweetened egg custard with a dark caramel topping
Churros: Fried pate choux pastry dough tossed in cinnamon sugar served with a hot coco dipping sauce
Brownie Sundays: Fresh baked brownies served a la mode with whip cream, fresh berries, chocolate and caramel sauce
Zeppole: Italian fried doughnuts filled with a custard jelly and tossed in powdered sugar
Molten Lava Cake: Hot molten chocolate lava cake served with fresh berries, with whip cream, soft vanilla ice cream and chocolate sauce
Zabaglione with Strawberries: Dessert wine sauce made with egg yolks, sugar and madeira whipped until thick and creamy served over fresh sliced strawberries and dark chocolate shavings
Paco Jet Ice Creams:An assortment of fresh handmade ice creams
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.