Sweet Emocean 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.

Cruising Area of Sweet Emocean

Summer PortNassau, Bahamas
Winter PortNassau, Bahamas
Summer OperationsBahamas
Winter OperationsBahamas

Accommodations

Guests10
Cabins5
Crew6
King1
Queen2
Twin2
Pullman2
Showers5
Tubs1
Wash Basins8
Heads8
TP in HeadsYes
Accommodation Details
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

Specification

Length116 Feet
Beam25 Feet
Draft6.6 Feet
Built2006
Refit2020
A/CFull
A/C NightYes
StabilizersUnderway
JacuzziYes
Sun AwningYes
DeckshowerYes
Bimini TopYes
Gym/ExerciseYes
HairdryerYes
Num HatchYes
Guest SmokeOn Deck
Children AllowedYes
InverterYes
Voltages220 / 110 / 24 / 12
Water MakerYes
Ice MakerYes
Internet AccessOnboard WIFI
Generator2 32kw Kohler
Max Speed24
Cruising Speed18
Engines2 X MTU 16V200
Communications
Wifi
Sat phone

Water Sports

Dinghy (Feet)30ft Jupiter tender with 2x 300hp Yamaha engines
Dinghy Hp2x 300
Dinghy Pax12
Adult WaterskisYes
Wave RunnersYes
KneeboardYes
Sea BobsYes
Sea ScootersYes
Snorkel GearYes
TubeYes
2-Man Kayak2
Floating MatsYes
Standup Paddle2
Swim PlatformsYes
Boarding LadderYes
Beach GamesYes
Fishing GearYes
Gear Typeinshore and offshore
Deep Sea FishingYes
Under Water CamYes
Under Water VideoYes
Other Toys
• 30′ Jupiter tender with twin 300 hp Yamaha outboards, outriggers,
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 Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Sat TvYes
Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Board GamesYes
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

Cuisine

Din-inYes
Special DietsYes
KosherInq
BBQYes

Sweet Emocean Crew Profile

Crew Number6
Crew SmokeNo
Captain
CaptainDan Sferle
NationalityRomanian
Chief Stew
Chief StewKate Hanly
NationalitySouth African


Captain - To be announced soon.

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.



Sweet Emocean Calendar

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Sweet Emocean Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Dec 10, 2023Dec 17, 2023Booked: Nassau, Bahamas* to Nassau, Bahamas*
Dec 23, 2023Jan 01, 2024Booked: Nassau, Bahamas* to Nassau, Bahamas*
Mar 22, 2024Mar 31, 2024Booked: Nassau, Bahamas* to Nassau, Bahamas*
Apr 06, 2024Apr 13, 2024Booked: Nassau, Bahamas* to Nassau, Bahamas*
Apr 19, 2024Apr 23, 2024Booked: Nassau, Bahamas* to Nassau, Bahamas*

Sweet Emocean Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $85,000

High price: $98,000

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.
Yacht terms: Plus Expenses
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Unused APA money will be refunded. Inquire for more information.

ADDITIONAL RATE DETAILS


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

Sweet Emocean Guest Reviews

We currently don't have any reviews for Sweet Emocean.

Sweet Emocean Sample 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