Sweet Emocean Yacht Charter Motor Boat
About
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.
Guests
10Cabins
5Crew
5Size / Year Built / Builder
116.0 Ft / 2006 / Azimut
Accommodations
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
Amenities
Onboard Entertainment
• 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
Water Entertainment
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
Scuba Diving
Technical Details
Sat phone
Charter Types
Rates
| Minimum | Maximum |
| $85,000 | $98,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
Crew
Brief
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.
Menu
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
Embarkation
Nassau, Bahamas
on 2020-12-28
Disembarkation
Nassau, Bahamas
on 2021-01-04
Embarkation
Nassau, Bahamas
on 2021-01-29
Disembarkation
Nassau, Bahamas
on 2021-02-05
Guests
10Cabins
5Crew
5Size / Year Built / Builder
116.0 Ft / 2006 / Azimut
Motor Boat specifications
Beam
25 FeetDraft
6.6 FeetType
Motor BoatRefit
2020Speed
Cruising Speed 18, Max Speed 24Cabin beds
1 King(s), 2 Queen(s), 2 Twin(s), 2 Pullman(s)Layout
Select currency
- EUR
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.