Guests
10Cabins
5Crew
6Size / Year Built / Builder
111.0 Ft / 2010 / Sunseeker
Accommodations
EMOJI has 3 double cabins + 2 twin cabins that are convertible into 2 double cabins.
Amenities
Onboard Entertainment
Ipod docking stations in all cabins.
Water Entertainment
-Tender Novurania 5.4m
-2 x seabob
-Water skis
-Wakeboard
-2 Red Paddle SUP with carbon paddles
-Snorkelling gears,
-Fishing equipment.
-2 Arrow windsurf rigs
-Jobe inflatable 3 seater sofa
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €75,000 | €95,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Captain
Brief
Captain - Arthur Miller (Australian)
Arthur is a 38 year old Australian captain who has been working at sea since he was 18. The son of a fisherman, he started first on commercial tuna fishing boats in Australia, before moving on to ocean fish farms in Tasmania, tourist boats and finally yachts in the Med since 2005.
Arthur’s focus is for guests to have fantastic and very memorable holidays on board and he will always go the extra mile to achieve this. Arthur's crew are well trained and energetic, and also enjoy a laugh and a joke along the journey.
Don't hesitate with any requests or even just to come into the bridge for a chat. Happy cruising.
Chef - Devon Jansen (South African)
Devon is a young, enthusiastic chef that is clearly shown in the quality of food he produces. After studying at a highly regarded culinary institute, he quickly moved his way to the prestigious Singita property, based in Sabi Sand private game reserve in South Africa. There he worked under the world renowned, Chef Liam Tomlin, as Jnr Sous Chef at Ebony Lodge. His creativity and attention to detail is beyond anyone of his age and experience level. His love for wine is also another attribute that showcases his creativity and knowledge of food flavors and pairings.
In his spare time, he loves trail running, fishing, the beach and playing sports. He is a very active and healthy young man.
Chief Stewardess - Sarah Leggat (British):
Having grown up on a working farm on the Coastline of South Africa Sarah thoroughly enjoys being outdoors and pushing her limits, her love and passion for the ocean has been strong ever since she was a young child. Sarah started scuba diving in 2011 and fell hopelessly in love with the underwater world and all its mystery. Whilst she was employed at an art casting studio working with bronze and silver, she changed her focus to follow her maritime dream leaving for Mozambique and became a scuba instructor sharing her passion with her students and fellow divers. Since then Sarah has excelled in the super yacht industry as an aspiring young Chief Stewardess eager to assist in providing guests with an incredible and unforgettable experience on-board.
Deck/Stew – Ciaran Gordon (British)
Ciaran immediately started his superyacht career after graduating from high school. He started his career in Sydney, Australia working on small charter vessels where he advanced onto superyachts up to 37m. Even though Ciaran has only completed a single season in yachting industry he has experienced a broad range of different crew and cliental with a single goal to achieve an unforgettable experience to the guests onboard and providing captains with a hardworking ethic and attitude. Although only 20 years of age Ciaran is a friendly and out going guy with great character who loves great conversation and a good laugh, he is a very keen individual to progress his career in the superyacht industry in hope to obtain the rank of a captain in the future.
Deckhand - Josh (South African)
South African- born, Josh is a happy and fun guy to be around, he loves a laugh but when it comes to work he knuckles down and gets the job done. He loves all water related sports such as swimming, surfing and fish to name a few.
Josh came straight out of school on to the boats hungry for his first job, since then he has done three seasons one on a 34m as solo deckhand and the other as a deck/engineer on a 50m charter boat. He is very keen for his next challenge in the yachting industry.
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Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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