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SWEET EMOCEAN Yacht Charter

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Sweet Emocean Yacht Description

SWEET EMOCEAN just completed an extensive $3.5 million refit that’s guaranteed to upgrade her yachting experience. Her interior and exterior refit highlights include new mosaic tiles, new bar, ensuite bath renovations, full AV and IT systems upgrade, fine linens, and plush carpet. There’s also an added beach club with all new toys, 30’ tow tender, and sea bobs. SWEET EMOCEAN is bound to turn heads.

She accommodates 10 guests in 5 luxurious ensuite staterooms — 2 of which are twins that can convert into queens, making her the perfect boat for 5 couples or a family. SWEET EMOCEAN’S large flybridge has a retractable roof so you can comfortably enjoy soaking up the sun or reading a book in the shade.

Her crew is fun and professional and offer refined formal service. The chef makes a lobster ravioli that rivals a five-star restaurant. SWEET EMOCEAN is chartering in some of the most beautiful locations in the world, including The Bahamas and other tropical islands in the Caribbean. She’s ready to help you relax on your next ocean getaway.

Presented by DMA Yachting, the impressive charter yacht Sweet Emocean is a 116 ft motor yacht featuring a hot tub. Sweet Emocean spends the summer and winter season in the Bahamas. She was delivered by the ship builder Azimut in 2006. A well-done refit was completed in 2020. The expansive yacht layout features 5 cozy cabins and easily accommodates a maximum of 10 guests.

Sweet Emocean is classified as a superyacht. The roomy aft deck elegantly connects to the attractive and sleek main salon.. The main saloon is a comfortable space for early mornings or late evenings and serves as a location of entertainment.

5 elegant cabins are purposefully laid out to allow for comfortable access and private setting.

The motor yacht features 2 X MTU 16V200 engines and a generator.

Master Bath with tub
Master Bath with tub
Twin/convertible
Twin/convertible

Accommodation

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

What is the cabin arrangement of SWEET EMOCEAN?

  • 1 Master cabin
  • 2 VIP cabins
  • 2 Twin cabins
  • 2 Pullman cabins

SWEET EMOCEAN

Hot Tub
Hot Tub

  • Weekly price:
    $85,000 - $98,000

    Low Season | High Season

  • Length: 116'
  • # of Guests: 10
  • # of Cabins: 5
  • # of Crew: 6
  • Builder: Azimut
  • Cruising Speed: 18
  • Max. Speed: 24
  • Built Year: 2006
  • Refit: 2020
Master Cabin
Master Cabin
Yacht Video play icon

SWEET EMOCEAN Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 170,000$ to 196,000$ 34,000$ to 58,800$ 204,000$ to 254,800$ Discounts outside the main season are common.
7 day charter 85,000$ to 98,000$ 17,000$ to 29,400$ 102,000$ to 127,400$ Standard charter rate, base for all calculations.
3 day charter 42,500$ to 49,000$ 8,500$ to 14,700$ 51,000$ to 63,700$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
85,000$ / 6 * 3 days = 42,500$

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: $85,000

High season rate: $98,000

Will consider short term charters at $15,000/night. Please inquire for details.Will consider short term charters at $15,000/night. Please inquire for details.

Price Terms

Plus Expenses
Stateroom
Stateroom
Aft Deck
Aft Deck

SWEET EMOCEAN Yacht Charter Locations

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Yes
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: On Deck
Crew Smokes: No
Children Ok: Yes
Generator: 2 32kw Kohler
Inverter: Yes
Voltages: 220 / 110 / 24 / 12

Specifications

Tube:
Guests: 10
Maxspeed: 24
Draft: 6.6
Cruising Speed: 18
Helipad: No
Ac: Full
Ac Night:
Built: 2006
Cabins: 5
King: 1
Queen: 2
Double:
Single:
Twin: 2
Pullman: 2
Showers: 5
Basins: 8
Heads: 8
Electric Heads:
Jacuzzi:
Salon
Salon
Dining
Dining

Features

BBQ: Yes
AC: Full
Generator: 2 32kw Kohler
Internet: Onboard WIFI
Cruising Speed: 18
Max Speed: 24

Layout

Layout of SWEET EMOCEAN

More Specifications

Flag: Marshall Islands
Homeport: Nassau
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Wifi
Sat phone
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type: inshore and offshore
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:
Aft deck
Aft deck
Aft Deck
Aft Deck

Water Sports

Dinghy Size: 30ft Jupiter tender with 2x 300hp Yamaha engines
Kayaks 1 Pax:
Kayaks 2 Pax: 2
Dinghy Hp: 2x 300
Floating Mats:
Dinghy Pax: 12
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 2
Seabob:
Sea Scooter:

Other Entertainment

• Blueray Library
• Music Library
• Games console
• Indoor JL Audio system
• Direct TV to all cabins and Salon
• Outdoor JL audio system
• Printer
• Satellite phone
• TV in all Cabins
• TV outdoors
• WiFi
• Underwater lights
• Illuminated boat name
• Airplay throughout boat
• Apple TV

Crew

Crew Information

Captain: Arnold Heins

CAPTAIN: ARNOLD HEINS
NATIONALITY:
BIO COMING SOON

CHEF: STEPHEN CARRERA
NATIONALITY: USA
JOINED SWEET EMOCEAN: SEPTEMBER 2022
Originally born in Washington State, Stephen found his passion for cooking when he was knee high to a grasshopper. Since then, he has been aspiring to create and experience food on the highest level. A>er high school he studied culinary arts at Johnson and Wales before beginning his professional career in the most exclusive restaurants in Florida. In 2013, he discovered
yachting. As an avid fisherman and diver, he knew he had found his calling. Stephen´s passion for different cuisines mixed with his culinary style, natural talent and warm personality are the perfect combinaGon for a world class charter Chef who never fails to impress .

CHIEF STEWARDESS: JANKE DU TOIT
NATIONALITY: SOUTH AFRICAN
JOINED SWEET EMOCEAN: MARCH 2023
Janke was born in South Africa’s beautiful wine region. She was discovered by a modeling agency at the age of 14 and since then have been working for various brands including Dolce and Gabbana, Cartier, Zadig & Voltaire. She loved exploring different countries during this time, her favorite places being Paris, Japan, and Australia. In 2019, she was introduced to the yachting industry by a friend. As she has always been extremely adventurous, outgoing and has a great passion for hospitality, traveling and interior design, she decided to take the leap of faith and start her career as a stewardess. She joined Sweet Emocean in the Bahamas in March of
2023 and look forward to many more adventures onboard.

FIRST MATE: JOSH ALLEY
NATIONALITY: NEW ZEALAND
JOINED SWEET EMOCEAN: APRIL 2023
Josh grew up on the East coast of New Zealand, known for its great surf and rough coastline. Living by the beach, he surfed every day growing up and has a strong passion for the ocean. He always knew he wanted a career being on the water. So after school, he began his journey in the yachting career. With over 5 years’ experience in yachting, his job has taken him all around the world.
He enjoys hiking in new places, exploring historic cities and landmarks, and experiencing different cultures and cuisines.

SECOND STEWARDESS: MOLLY TOFTEFORS
JOINED SWEET EMOCEAN: APRIL 2023
Molly grew up in southern Sweden, where she for several years combined high school with working in hotels and restaurants. She has always had a great passion for the ocean, and moved to Thailand after graduation, where she completed her PADI Divemaster course. For two seasons she worked for several dive centers around the island. On her travels to South Africa, she came to meet her partner, Brandon, who introduced her to yachting. Combining her earlier service and diving experiences she felt that this industry was a perfect match. With a wealth of knowledge of all areas of the interior, she has mastered keeping the interior spotless, while providing excellent service.
She can’t wait to welcome guests onboard M/Y Sweet Emocean this season.

DECK/ENGINEER: BRANDON ROBERTS
NATIONALITY: SOUTH AFRICAN
JOINED SWEET EMOCEAN: AUGUST 2023
Brandon grew up in a small town outside of Cape Town, South Africa, where he spent his youth surfing, fishing, and playing sport. With his love for the ocean, he longed for a way to spend his life on the water, that’s when he found the yachting industry. Entering this industry at the age of eighteen has allowed him to learn early about the high standards that comes with yachting. He truly loves his profession, and his energy and commitment onboard reflects just that. Brandon strives to give every guest memories and experiences of a lifetime onboard M/Y Sweet Emocean. From everything between water toys to fishing. With saying this, if there are any edible fish lurking below the waterline, it is probably going to end up on the dinner table!

Menu

Food onboard Sweet Emocean # 1

Food onboard Sweet Emocean # 2

Food onboard Sweet Emocean # 3

Food onboard Sweet Emocean # 4

Food onboard Sweet Emocean # 5

Food onboard Sweet Emocean # 6

Food onboard Sweet Emocean # 7

Food onboard Sweet Emocean # 8

Food onboard Sweet Emocean # 9

Food onboard Sweet Emocean # 10

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

molon35329
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  • wpcf_power: Power
  • wpcf_powercat: N
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  • wpcf_persons: 10
  • wpcf_summerarea:
  • wpcf_winterarea:
  • wpcf_length: 116.00
  • wpcf_beam: 25
  • wpcf_draft: 6.6
  • wpcf_toys: • 30′ Jupiter tender with twin 300 hp Yamaha outboards, outriggers,<br /> live well and all fishing equipment.<br /> • Go Cycle Electric Bicycle x 2 (not watersports equipment)<br /> • Sea Doo Spark Trixx (jet ski’s) x 2<br /> • Seabob Cayago AG F5 x 2<br /> • Ocean kayak (9.5 ft Sunrise) x 2<br /> • Stand Up Paddleboard (Bote Flood Gator Shell Technology) x 2<br /> • Wow Super Bubba (3 person towable inflatable) x 1<br /> • HO Atomic 4 (4 person towable inflatable) x 1<br /> • Solstice Chill Super Tube (non-towable inflatables) x 5<br /> • Connelly Pure 141 (Wakeboard) x 1<br /> • Liquid Force Wakeskate x 1<br /> • Connelly Ride 5’2″ (Wakesurf) x 1<br /> • Connelly Odyssey (Waterskis) x 1 pair<br /> • The Big Dipper (noodles) x 4<br /> • Fluid (noodles) x 4
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  • wpcf_ac: Full
  • wpcf_bbq: Yes
  • wpcf_internet: Onboard WIFI
  • wpcf_generator: 2 32kw Kohler
  • wpcf_engines: 2 X MTU 16V200
  • wpcf_year: 2006
  • wpcf_builder: Azimut
  • wpcf_accommodation: 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.<br /> <br /> The other staterooms are below and center (completely separate from Master):<br /> 2x queens<br /> 2x twins with Pullmans in each - both cabins convert to a queen
  • currency: USD
  • yachtCurrencySymbol: $
  • property_price: 85000
  • mo_price: 85000
  • wpcf_high_price: 98000
  • wpcf_price_details: Will consider short term charters at $15,000/night. Please inquire for details.
  • wpcf_crew: a:15:{s:4:"info";s:4083:"CAPTAIN: ARNOLD HEINS<br /> NATIONALITY:<br /> BIO COMING SOON<br /> <br /> CHEF: STEPHEN CARRERA<br /> NATIONALITY: USA<br /> JOINED SWEET EMOCEAN: SEPTEMBER 2022<br /> Originally born in Washington State, Stephen found his passion for cooking when he was knee high to a grasshopper. Since then, he has been aspiring to create and experience food on the highest level. A>er high school he studied culinary arts at Johnson and Wales before beginning his professional career in the most exclusive restaurants in Florida. In 2013, he discovered<br /> yachting. As an avid fisherman and diver, he knew he had found his calling. Stephen´s passion for different cuisines mixed with his culinary style, natural talent and warm personality are the perfect combinaGon for a world class charter Chef who never fails to impress .<br /> <br /> CHIEF STEWARDESS: JANKE DU TOIT<br /> NATIONALITY: SOUTH AFRICAN<br /> JOINED SWEET EMOCEAN: MARCH 2023<br /> Janke was born in South Africa’s beautiful wine region. She was discovered by a modeling agency at the age of 14 and since then have been working for various brands including Dolce and Gabbana, Cartier, Zadig & Voltaire. She loved exploring different countries during this time, her favorite places being Paris, Japan, and Australia. In 2019, she was introduced to the yachting industry by a friend. As she has always been extremely adventurous, outgoing and has a great passion for hospitality, traveling and interior design, she decided to take the leap of faith and start her career as a stewardess. She joined Sweet Emocean in the Bahamas in March of<br /> 2023 and look forward to many more adventures onboard.<br /> <br /> FIRST MATE: JOSH ALLEY<br /> NATIONALITY: NEW ZEALAND<br /> JOINED SWEET EMOCEAN: APRIL 2023<br /> Josh grew up on the East coast of New Zealand, known for its great surf and rough coastline. Living by the beach, he surfed every day growing up and has a strong passion for the ocean. He always knew he wanted a career being on the water. So after school, he began his journey in the yachting career. With over 5 years’ experience in yachting, his job has taken him all around the world.<br /> He enjoys hiking in new places, exploring historic cities and landmarks, and experiencing different cultures and cuisines.<br /> <br /> SECOND STEWARDESS: MOLLY TOFTEFORS<br /> JOINED SWEET EMOCEAN: APRIL 2023<br /> Molly grew up in southern Sweden, where she for several years combined high school with working in hotels and restaurants. She has always had a great passion for the ocean, and moved to Thailand after graduation, where she completed her PADI Divemaster course. For two seasons she worked for several dive centers around the island. On her travels to South Africa, she came to meet her partner, Brandon, who introduced her to yachting. Combining her earlier service and diving experiences she felt that this industry was a perfect match. With a wealth of knowledge of all areas of the interior, she has mastered keeping the interior spotless, while providing excellent service. <br /> She can’t wait to welcome guests onboard M/Y Sweet Emocean this season.<br /> <br /> DECK/ENGINEER: BRANDON ROBERTS<br /> NATIONALITY: SOUTH AFRICAN<br /> JOINED SWEET EMOCEAN: AUGUST 2023<br /> Brandon grew up in a small town outside of Cape Town, South Africa, where he spent his youth surfing, fishing, and playing sport. With his love for the ocean, he longed for a way to spend his life on the water, that’s when he found the yachting industry. Entering this industry at the age of eighteen has allowed him to learn early about the high standards that comes with yachting. He truly loves his profession, and his energy and commitment onboard reflects just that. Brandon strives to give every guest memories and experiences of a lifetime onboard M/Y Sweet Emocean. From everything between water toys to fishing. With saying this, if there are any edible fish lurking below the waterline, it is probably going to end up on the dinner table!<br /> ";s:5:"photo";s:0:"";s:4:"size";s:1:"6";s:12:"captain_name";s:12:"Arnold Heins";s:14:"captain_nation";s:0:"";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:0:"";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:0:"";s:9:"crew_name";s:0:"";s:16:"crew_nationality";s:0:"";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";}
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  • wpcf_mainimg_description: SWEET EMOCEAN just completed an extensive $3.5 million refit that’s guaranteed to upgrade her yachting experience. Her interior and exterior refit highlights include new mosaic tiles, new bar, ensuite bath renovations, full AV and IT systems upgrade, fine linens, and plush carpet. There’s also an added beach club with all new toys, 30’ tow tender, and sea bobs. SWEET EMOCEAN is bound to turn heads. She accommodates 10 guests in 5 luxurious ensuite staterooms — 2 of which are twins that can convert into queens, making her the perfect boat for 5 couples or a family. SWEET EMOCEAN’S large flybridge has a retractable roof so you can comfortably enjoy soaking up the sun or reading a book in the shade. Her crew is fun and professional and offer refined formal service. The chef makes a lobster ravioli that rivals a five-star restaurant. SWEET EMOCEAN is chartering in some of the most beautiful locations in the world, including The Bahamas and other tropical islands in the Caribbean. She’s ready to help you relax on your next ocean getaway.
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  • wpcf_menu: <p><span style="text-decoration: underline;">Breakfast</span></p> <p>Eggs to order, breakfast meats, pancakes, french toast, lox, fruit, scones, croissants, lemon bars, cinnamon rolls, muffins</p> <p>Tortilla Espa&ntilde;ola: Crispy fried potatoes and egg omelette mixed with saut&eacute;ed chorizo and caramelized onions</p> <p>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</p> <p>Smoked Salmon Frittata: Served with fresh dill cream friche, topped with capper berries and avocado aioli</p> <p>Crab Cake Benedict: Toasted English muffin topped with peekytoe crab cakes, poached eggs and homemade hollandaise sauce</p> <p>Stuffed French Toast: Challah bread french toast stuffed with a Frangelico cream cheese, caramelized bananas,&nbsp; topped with a strawberry blueberry compote</p> <p>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</p> <p>&nbsp;</p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Shrimp and scallop scampi served with linguini pasta in a garlic, lemon and caper sauce, tomates, pecorino cheese and parsley</p> <p>Pressed cuban sandwich with slow roasted pork, ham, swiss cheese and pickles served with crispy plantain&nbsp; chips</p> <p>Seared swordfish with chili tomato salsa rosa and a crispy celery and basil salad</p> <p>Fried green tomatoes with jumbo lump crab meat, arugula salad with a buttermilk chive vinaigrette and puquillo pepper oil</p> <p>Tuna nicoise salad served with boiled eggs, cherry tomatoes, olives, caper berries, chives tossed&nbsp; in a sweet miso soy dressing</p> <p>Lobster Club Salad</p> <p>Baby field greens, avocado, pancetta, heirloom cherry tomatoes, cucumber, celery, served with a lemongrass vinaigrette</p> <p>Proscuiutto wrapped mozzarella on buttered toast points served with a fresh fennel and arugula salad with a shallot vinaigrette</p> <p>Blackened fish tacos served with a citrus slaw and avocado sriracha cream sauce</p> <p>Veal scallopini piccata with lemon, caper butter sauce served with angle hair pasta</p> <p>Pan seared salmon served with vegetable melody quinoa and brown rice, sweet corn and asparagus succotash</p> <p>Argentinian steak served with a chimichurri sauce and a green salad with citrus vinaigrette</p> <p>Home made artisan white pizza prosciutto and arugula pizza or margarita</p> <p>Buffalo Mozzarella served with San Danielle Prosciutto, marinated tomatoes, Castelventrano Olives drizzled with balsamic reduction</p> <p>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 pur&eacute;e</p> <p>Hogfish ceviche mixed with quartered grape tomatoes, mango, cucumber, red onion, serrano chilies, and served with plantain chips</p> <p>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</p> <p>Crispy Panini sandwich mozzarella cheese, prosciutto, marinated artichokes, roasted red peppers, fresh basil, balsamic reduction, served on an Italian baguette</p> <p>&nbsp;</p> <p><span style="text-decoration: underline;">Mains</span></p> <p>USDA prime ribeye served with a port demi reduction sauce, green bean almondine and mashed red potatoes with parsley and mascarpone cheese</p> <p>Grouper francaise lightly poached in broth served with satueed spinach and a citrus garlic butter sauce</p> <p>Miso Chilean sea bass served on fried rice and wok charred vegetables</p> <p>Filet mignon served with roasted potatoes and asparagus and a port demi reduction</p> <p>Seared chicken breast with crispy prosciutto and fresh mozzarella served with farro and a spicy tomato au jus</p> <p>Blackened shrimp and grits with Tasso gravy and collard greens</p> <p>Cuban style roast pork with mojo, fried plantains, black beans and white rice with an avocado salad</p> <p>Chicken Madeira, seared airline chicken breast with a wild mushroom Madeira Demi glaze, served with braised kale and saut&eacute;ed&nbsp; sweet potato</p> <p>Paella, seared rabbit, langoustines, calamari, hog fish, clams, in a saffron tomato rice</p> <p>Lobster Ravioli with lobster and mascarpone cheese stuffed ravioli served in a butter truffle cream sauce</p> <p>Seared Scallops with sweet potato confit, roasted peach pur&eacute;e coolie and balsamic glaze, garnished with crispy prosciutto</p> <p>Saut&eacute;ed Mussels in a shallot, white wine, garlic cream sauce, served over orzo pasta, finished with diced tomato coccesse and percorino cheese</p> <p>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 saut&eacute;ed zucchini and squash</p> <p>&nbsp;</p> <p><span style="text-decoration: underline;">Desserts</span></p> <p>Bread Pudding: Buttery rich bread pudding with White Chocolate Morsels and Dark Cherries served a la mode with cr&egrave;me anglaise and rum sauce</p> <p>Cr&egrave;me Brulee: Rich creamy vanilla custard topped with contrasting layer of hardening sugar</p> <p>Tress Leches: &ldquo;Three Milks&rdquo; Ultra light airy sponge cake soaked in a sweet milk mixture of condensed milk, evaporated milk and heavy cream</p> <p>Flan: Sweetened egg custard with a dark caramel topping</p> <p>Churros: Fried pate choux pastry dough tossed in cinnamon sugar served with a hot coco dipping sauce</p> <p>Brownie Sundays: Fresh baked brownies served a la mode with whip cream, fresh berries, chocolate and caramel sauce</p> <p>Zeppole: Italian fried doughnuts filled with a custard jelly and tossed in powdered sugar</p> <p>Molten Lava Cake: Hot molten chocolate lava cake served with fresh berries, with whip cream, soft vanilla ice cream and chocolate sauce</p> <p>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</p> <p>Paco Jet Ice Creams:An assortment of fresh handmade ice creams</p>
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  • wpcf_other_entertainment: • Blueray Library<br /> • Music Library <br /> • Games console <br /> • Indoor JL Audio system <br /> • Direct TV to all cabins and Salon <br /> • Outdoor JL audio system <br /> • Printer <br /> • Satellite phone <br /> • TV in all Cabins <br /> • TV outdoors<br /> • WiFi <br /> • Underwater lights<br /> • Illuminated boat name<br /> • Airplay throughout boat<br /> • Apple TV
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  • wpcf_doublecabins: 0
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  • wpcf_pullmancabins: 2
  • wpcf_refit: 2020
  • wpcf_deck_shower: Yes
  • wpcf_bimini: Yes
  • wpcf_voltages: 220 / 110 / 24 / 12
  • wpcf_homecountry: Greece
  • wpcf_fuel:
  • cruising_speed: 18
  • max_speed: 24
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Her interior and exterior refit highlights include new mosaic tiles, new bar, ensuite bath renovations, full AV and IT systems upgrade, fine linens, and plush carpet. There’s also an added beach club with all new toys, 30’ tow tender, and sea bobs. SWEET EMOCEAN is bound to turn heads. She accommodates 10 guests in 5 luxurious ensuite staterooms — 2 of which are twins that can convert into queens, making her the perfect boat for 5 couples or a family. SWEET EMOCEAN’S large flybridge has a retractable roof so you can comfortably enjoy soaking up the sun or reading a book in the shade. Her crew is fun and professional and offer refined formal service. The chef makes a lobster ravioli that rivals a five-star restaurant. SWEET EMOCEAN is chartering in some of the most beautiful locations in the world, including The Bahamas and other tropical islands in the Caribbean. She’s ready to help you relax on your next ocean getaway. 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Since then, he has been aspiring to create and experience food on the highest level. A>er high school he studied culinary arts at Johnson and Wales before beginning his professional career in the most exclusive restaurants in Florida. In 2013, he discovered<br /> yachting. As an avid fisherman and diver, he knew he had found his calling. Stephen´s passion for different cuisines mixed with his culinary style, natural talent and warm personality are the perfect combinaGon for a world class charter Chef who never fails to impress .<br /> <br /> CHIEF STEWARDESS: JANKE DU TOIT<br /> NATIONALITY: SOUTH AFRICAN<br /> JOINED SWEET EMOCEAN: MARCH 2023<br /> Janke was born in South Africa’s beautiful wine region. She was discovered by a modeling agency at the age of 14 and since then have been working for various brands including Dolce and Gabbana, Cartier, Zadig & Voltaire. She loved exploring different countries during this time, her favorite places being Paris, Japan, and Australia. In 2019, she was introduced to the yachting industry by a friend. As she has always been extremely adventurous, outgoing and has a great passion for hospitality, traveling and interior design, she decided to take the leap of faith and start her career as a stewardess. She joined Sweet Emocean in the Bahamas in March of<br /> 2023 and look forward to many more adventures onboard.<br /> <br /> FIRST MATE: JOSH ALLEY<br /> NATIONALITY: NEW ZEALAND<br /> JOINED SWEET EMOCEAN: APRIL 2023<br /> Josh grew up on the East coast of New Zealand, known for its great surf and rough coastline. Living by the beach, he surfed every day growing up and has a strong passion for the ocean. He always knew he wanted a career being on the water. So after school, he began his journey in the yachting career. With over 5 years’ experience in yachting, his job has taken him all around the world.<br /> He enjoys hiking in new places, exploring historic cities and landmarks, and experiencing different cultures and cuisines.<br /> <br /> SECOND STEWARDESS: MOLLY TOFTEFORS<br /> JOINED SWEET EMOCEAN: APRIL 2023<br /> Molly grew up in southern Sweden, where she for several years combined high school with working in hotels and restaurants. She has always had a great passion for the ocean, and moved to Thailand after graduation, where she completed her PADI Divemaster course. For two seasons she worked for several dive centers around the island. On her travels to South Africa, she came to meet her partner, Brandon, who introduced her to yachting. Combining her earlier service and diving experiences she felt that this industry was a perfect match. With a wealth of knowledge of all areas of the interior, she has mastered keeping the interior spotless, while providing excellent service. <br /> She can’t wait to welcome guests onboard M/Y Sweet Emocean this season.<br /> <br /> DECK/ENGINEER: BRANDON ROBERTS<br /> NATIONALITY: SOUTH AFRICAN<br /> JOINED SWEET EMOCEAN: AUGUST 2023<br /> Brandon grew up in a small town outside of Cape Town, South Africa, where he spent his youth surfing, fishing, and playing sport. With his love for the ocean, he longed for a way to spend his life on the water, that’s when he found the yachting industry. Entering this industry at the age of eighteen has allowed him to learn early about the high standards that comes with yachting. He truly loves his profession, and his energy and commitment onboard reflects just that. Brandon strives to give every guest memories and experiences of a lifetime onboard M/Y Sweet Emocean. From everything between water toys to fishing. 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  • location_details: $85,000 per week + expenses Christmas and New Year's: $98,000 per week + expenses Will consider short term charters at $15,000/night. Please inquire for details.
  • helipad: No
  • sailing_instructor:
  • lengthm: 35.00 m
  • consumption:
  • consumption_units: US Gall/Hr
  • yachtRange:
  • price_details: Will consider short term charters at $15,000/night. Please inquire for details.
  • terms: Plus Expenses
  • yachtTermsTypeNum: 2
  • caemail: [email protected]
  • ca: Denison Yachting
  • fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6534/4
  • special_conditions:
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  • nude: Yes
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  • flag: Marshall Islands
  • captain_nation:
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  • jacuzzi: 1
  • scubaonboard: Yacht offers Rendezvous Diving only
  • mo_sync_modified: 1724147877
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  • cya_content: a:2:{s:4:"time";i:1663694754;s:3:"cya";s:2123:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> Sweet Emocean Yacht Description</h2></div><p>SWEET EMOCEAN just completed an extensive $3.5 million refit that’s guaranteed to upgrade her yachting experience. Her interior and exterior refit highlights include new mosaic tiles, new bar, ensuite bath renovations, full AV and IT systems upgrade, fine linens, and plush carpet. There’s also an added beach club with all new toys, 30’ tow tender, and sea bobs. SWEET EMOCEAN is bound to turn heads. <br /> <br /> She accommodates 10 guests in 5 luxurious ensuite staterooms — 2 of which are twins that can convert into queens, making her the perfect boat for 5 couples or a family. SWEET EMOCEAN’S large flybridge has a retractable roof so you can comfortably enjoy soaking up the sun or reading a book in the shade.<br /> <br /> Her crew is fun and professional and offer refined formal service. The chef makes a lobster ravioli that rivals a five-star restaurant. SWEET EMOCEAN is chartering in some of the most beautiful locations in the world, including The Bahamas and other tropical islands in the Caribbean. She’s ready to help you relax on your next ocean getaway. <br /> </p><p>Presented by DMA Yachting, the impressive charter yacht Sweet Emocean is a 116 ft motor yacht featuring a hot tub. Sweet Emocean spends the summer and winter season in the Bahamas. She was delivered by the ship builder Azimut in 2006. A well-done refit was completed in 2020. The expansive yacht layout features 5 cozy cabins and easily accommodates a maximum of 10 guests. </p><p>Sweet Emocean is classified as a superyacht. The roomy aft deck elegantly connects to the attractive and sleek main salon.. The main saloon is a comfortable space for early mornings or late evenings and serves as a location of entertainment. </br></br>5 elegant cabins are purposefully laid out to allow for comfortable access and private setting. </br></p><p>The motor yacht features 2 X MTU 16V200 engines and a generator.</p>";}
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  • parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of SWEET EMOCEAN"> <img height="1080" width="1920" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of SWEET EMOCEAN" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure88.jpg?ssl=1"/> </a> </div>
  • parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"><h4>Captain: Andrew Dyet </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Captain – Captain Andrew Dyet:<br /> 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. <br /> <br /> Chef - Che Barnes:<br /> 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.<br /> <br /> Chief Stewardess - Kate Hanly:<br /> 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.<br /> <br /> Deck/Stew - Kate Warwick:<br /> 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.<br /> <br /> First Mate - Stephen Botha:<br /> 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.<br /> <br /> <br /> </p></div> </div> </div> </div>
  • parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-1.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 1" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-1.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-2.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 2" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-2.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-3.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 3" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-3.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-4.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 4" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-4.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-5.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 5" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-5.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-6.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 6" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-6.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-7.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 7" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-7.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-8.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 8" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-8.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-9.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 9" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-9.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-large-10.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard Sweet Emocean # 10" data-src = '/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-food-onboard-small-10.jpg' /> </a> </p> </div> <div class="cya_table row"> <div class=col-md-12> <p><span style="text-decoration: underline;">Breakfast</span></p><br /> <p>Eggs to order, breakfast meats, pancakes, french toast, lox, fruit, scones, croissants, lemon bars, cinnamon rolls, muffins</p><br /> <p>Tortilla Española: Crispy fried potatoes and egg omelette mixed with sautéed chorizo and caramelized onions</p><br /> <p>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</p><br /> <p>Smoked Salmon Frittata: Served with fresh dill cream friche, topped with capper berries and avocado aioli</p><br /> <p>Crab Cake Benedict: Toasted English muffin topped with peekytoe crab cakes, poached eggs and homemade hollandaise sauce</p><br /> <p>Stuffed French Toast: Challah bread french toast stuffed with a Frangelico cream cheese, caramelized bananas,  topped with a strawberry blueberry compote</p><br /> <p>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</p><br /> <p> </p><br /> <p><span style="text-decoration: underline;">Lunch</span></p><br /> <p>Shrimp and scallop scampi served with linguini pasta in a garlic, lemon and caper sauce, tomates, pecorino cheese and parsley</p><br /> <p>Pressed cuban sandwich with slow roasted pork, ham, swiss cheese and pickles served with crispy plantain  chips</p><br /> <p>Seared swordfish with chili tomato salsa rosa and a crispy celery and basil salad</p><br /> <p>Fried green tomatoes with jumbo lump crab meat, arugula salad with a buttermilk chive vinaigrette and puquillo pepper oil</p><br /> <p>Tuna nicoise salad served with boiled eggs, cherry tomatoes, olives, caper berries, chives tossed  in a sweet miso soy dressing</p><br /> <p>Lobster Club Salad</p><br /> <p>Baby field greens, avocado, pancetta, heirloom cherry tomatoes, cucumber, celery, served with a lemongrass vinaigrette</p><br /> <p>Proscuiutto wrapped mozzarella on buttered toast points served with a fresh fennel and arugula salad with a shallot vinaigrette</p><br /> <p>Blackened fish tacos served with a citrus slaw and avocado sriracha cream sauce</p><br /> <p>Veal scallopini piccata with lemon, caper butter sauce served with angle hair pasta</p><br /> <p>Pan seared salmon served with vegetable melody quinoa and brown rice, sweet corn and asparagus succotash</p><br /> <p>Argentinian steak served with a chimichurri sauce and a green salad with citrus vinaigrette</p><br /> <p>Home made artisan white pizza prosciutto and arugula pizza or margarita</p><br /> <p>Buffalo Mozzarella served with San Danielle Prosciutto, marinated tomatoes, Castelventrano Olives drizzled with balsamic reduction</p><br /> <p>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</p><br /> <p>Hogfish ceviche mixed with quartered grape tomatoes, mango, cucumber, red onion, serrano chilies, and served with plantain chips</p><br /> <p>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</p><br /> <p>Crispy Panini sandwich mozzarella cheese, prosciutto, marinated artichokes, roasted red peppers, fresh basil, balsamic reduction, served on an Italian baguette</p><br /> <p> </p><br /> <p><span style="text-decoration: underline;">Mains</span></p><br /> <p>USDA prime ribeye served with a port demi reduction sauce, green bean almondine and mashed red potatoes with parsley and mascarpone cheese</p><br /> <p>Grouper francaise lightly poached in broth served with satueed spinach and a citrus garlic butter sauce</p><br /> <p>Miso Chilean sea bass served on fried rice and wok charred vegetables</p><br /> <p>Filet mignon served with roasted potatoes and asparagus and a port demi reduction</p><br /> <p>Seared chicken breast with crispy prosciutto and fresh mozzarella served with farro and a spicy tomato au jus</p><br /> <p>Blackened shrimp and grits with Tasso gravy and collard greens</p><br /> <p>Cuban style roast pork with mojo, fried plantains, black beans and white rice with an avocado salad</p><br /> <p>Chicken Madeira, seared airline chicken breast with a wild mushroom Madeira Demi glaze, served with braised kale and sautéed  sweet potato</p><br /> <p>Paella, seared rabbit, langoustines, calamari, hog fish, clams, in a saffron tomato rice</p><br /> <p>Lobster Ravioli with lobster and mascarpone cheese stuffed ravioli served in a butter truffle cream sauce</p><br /> <p>Seared Scallops with sweet potato confit, roasted peach purée coolie and balsamic glaze, garnished with crispy prosciutto</p><br /> <p>Sautéed Mussels in a shallot, white wine, garlic cream sauce, served over orzo pasta, finished with diced tomato coccesse and percorino cheese</p><br /> <p>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</p><br /> <p> </p><br /> <p><span style="text-decoration: underline;">Desserts</span></p><br /> <p>Bread Pudding: Buttery rich bread pudding with White Chocolate Morsels and Dark Cherries served a la mode with crème anglaise and rum sauce</p><br /> <p>Crème Brulee: Rich creamy vanilla custard topped with contrasting layer of hardening sugar</p><br /> <p>Tress Leches: “Three Milks” Ultra light airy sponge cake soaked in a sweet milk mixture of condensed milk, evaporated milk and heavy cream</p><br /> <p>Flan: Sweetened egg custard with a dark caramel topping</p><br /> <p>Churros: Fried pate choux pastry dough tossed in cinnamon sugar served with a hot coco dipping sauce</p><br /> <p>Brownie Sundays: Fresh baked brownies served a la mode with whip cream, fresh berries, chocolate and caramel sauce</p><br /> <p>Zeppole: Italian fried doughnuts filled with a custard jelly and tossed in powdered sugar</p><br /> <p>Molten Lava Cake: Hot molten chocolate lava cake served with fresh berries, with whip cream, soft vanilla ice cream and chocolate sauce</p><br /> <p>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</p><br /> <p>Paco Jet Ice Creams:An assortment of fresh handmade ice creams</p> </div> </div> </div> </div> </div>
  • review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>Sweet Emocean Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); 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  • gpt_description: <h3>Elevator Summary</h3> <p>The 116' <b>Azimut</b> motor yacht, <b>SWEET EMOCEAN</b>, offers an unparalleled charter experience after an expansive $3.5 million refit in 2020. This yacht, based in the Bahamas, sports updated interior and exterior spaces, fully upgraded AV and IT systems, and a newly added beach club. It accommodates 10 guests with 5 ensuite staterooms, ideal for couples or families alike. Features like a large flybridge with retractable roof, luxurious amenities, and extensively trained crew enhance the onboard experience.</p> <h3>Accommodation</h3> <p><b>SWEET EMOCEAN</b> presents exceptionally crafted living spaces conducive to relaxation and luxury. The accommodations host a total of 10 guests across 5 staterooms. Key features of the arrangement include:</p> <ul> <li><b>Master Stateroom</b>: Positioned below decks forward of the engine room for optimal privacy, this stateroom enjoys a dedicated entrance and plush appointments from the 2020 refit.</li> <li><b>Convertibility</b>: Two twin staterooms each include Pullmans and easily convert to queens, presenting flexibility depending on guest needs.</li> <li><b>Ensuite Facilities</b>: All staterooms are accompanied by private ensuite bathrooms, fully renovated to enhance the comfort and privacy of each guest.</li> </ul> <h3>Toys</h3> <br> <p>With a remarkable collection of water toys, <b>SWEET EMOCEAN</b> ensures a thrilling aquatic adventure. Its comprehensive inventory includes:</p> <ul> <li>30' Jupiter tender with twin 300 hp Yamaha outboards</li> <li>2 Sea Doo Spark Trixx jetskis</li> <li>2 Seabob Cayago AG F5s</li> <li>2 Ocean Kayaks 9.5 ft Sunrise</li> <li>Various towable and non-towable inflatables amongst other modern sports equipment.</li> </ul> <h3>Amenities</h3> <p>The yacht includes a plethora of amenities designed for comfort and entertainment:</p> <ul> <li>Salon with full entertainment system, Direct TV, and Blu-ray library.</li> <li>Outdoor and indoor JL Audio systems for high-quality sound everywhere aboard.</li> <li>Fully equipped modern kitchen with on-deck BBQ.</li> <li>Onboard WIFI and Satellite phone for uninterrupted connectivity.</li> <li>Outdoor leisure is amplified with a jacuzzi, deck shower, and convertible sunbathing areas.</li> </ul> <h3>Crew</h3> <p>The highly skilled crew aboard <b>SWEET EMOCEAN</b> ensures a seamless and luxurious experience:</p> <ul> <li><b>Captain Arnold Heins</b>: With robust expertise in navigation and guest services.</li> <li><b>Chef Stephen Carrera</b>: Acclaimed for his culinary artistry, prepared to tailor menus to guest preferences, highlighting his specialty in lobster ravioli.</li> <li><b>Chief Stewardess Janke Du Toit</b>: Expert in hospitality, ensuring impeccable service and guest support.</li> </ul> <p>Conclusively, SWEET EMOCEAN is not merely a vessel for your holiday; it is a gateway to a marine luxury lifestyle, ensuring every journey on its decks is worth remembering.</p>
  • ys_reviews:
  • reviews_sync_date: 1725102429
  • singlebox: <div class="col-sm-12 col-md-4 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="35329" data-price="85000"> <div class="property_listing"> <div class="mo_badges"> <div class="reviews_small"> Jacuzzi </div> </div> <div class="lds-circle"><div></div></div> <div class="single_yacht_slider yachts uninitialized swiper"> <div class="swiper-wrapper"> <div class="swiper-slide mainimg block"> <img width="800" height="535" loading="lazy" src="/wp-content/uploads/moimg/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-main-image-uprayc-1676116990_resize-800,535.jpg" class="block w-100"/> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6534/6534brochure2_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" 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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6534/6534brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6534/6534brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">SWEET EMOCEAN</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $85,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 5 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 116 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Azimut </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 10 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2020 </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/sweet-emocean-116-ft-azimut/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/bahamasmotoryachts.com/wp-content/uploads/yacht/c/sweet-emocean/sweet-emocean-main-image-uprayc-1676116990.jpg?ssl=1" data-title = "SWEET EMOCEAN" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/sweet-emocean-116-ft-azimut/" data-price = "85000">Inquire</button></p> </div> </div> </div> </div>

  • SWEET EMOCEAN

    Price Terms: Plus Expenses

    Price from $85,000/week

    High season $98,000/week

    Price excluding Taxes and APA
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    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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