Sweet Emocean Yacht Charter
Yacht Description
Sweet Emocean yacht is a 116.00 ft long motor yacht monohull and spends the summer season in Bahamas and winter season in Bahamas. It was built by Azimut in 2006. A refit was done in 2020. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 2 twin cabins, 2 pullman cabins.
The motor yacht features 2 X MTU 16V200 engines and a generator.
Accommodation
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
Cabin Breakdown
King Cabins: 1
Queen Cabins: 2
Twin Cabins: 2
Pulman Cabins: 2
Sweet Emocean Yacht Details
116'
Length
10
Guests
5
Cabins
5
Crew
Azimut
Built by
85,000
- 98,000
Weekly price low-high season
18
Cruising Speed
24
Max. Speed
2020
Refit
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
1 day charter
14,167
to
19,600
2,833 to
4,900
17,000 to 24,500
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
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.
| # 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 | |
| 1 day charter | 14,167 to 19,600 | 2,833 to 4,900 | 17,000 to 24,500 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
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
Price Terms
Plus Expenses
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:
Ac:
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:
Features
BBQ: Yes
AC: Full
Generator: 2 32kw Kohler
Internet: Onboard WIFI
Cruising Speed: 18
Max Speed: 24
Layout
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
Sat phone
Air Compressor:
Not Onboard
Scuba On Board:
Yacht offers Rendezvous Diving only
Fishing
Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:
Green Initiatives
Green Initiative:
Reusable Bottles:
Other Green Efforts:
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
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: Andrew Dyet
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
Gallery
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- wpcf_persons: 10
- wpcf_summerarea: Bahamas
- wpcf_winterarea: Bahamas
- 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:3269:"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 /> ";s:5:"photo";s:0:"";s:4:"size";s:1:"5";s:12:"captain_name";s:11:"Andrew Dyet";s:14:"captain_nation";s:8:"American";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:10:"Kate Hanly";s:16:"crew_nationality";s:13:"South African";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 Española: Crispy fried potatoes and egg omelette mixed with sautéed 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, 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> </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 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 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 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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> </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 sautéed 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 purée coolie and balsamic glaze, garnished with crispy prosciutto</p> <p>Sautéed 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 sautéed zucchini and squash</p> <p> </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 crème anglaise and rum sauce</p> <p>Crème Brulee: Rich creamy vanilla custard topped with contrasting layer of hardening sugar</p> <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> <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_captain_only:
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- wpcf_refit: 2020
- wpcf_deck_shower: Yes
- wpcf_bimini: Yes
- wpcf_voltages: 220 / 110 / 24 / 12
- wpcf_homecountry: Greece
- wpcf_fuel:
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- max_speed: 24
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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: chartermanagement@denisonyachting.com
- ca: Denison Yachting
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6534/4
- special_conditions:
- contracts:
- nude: Yes
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
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- flag: Marshall Islands
- captain_nation: American
- crew_nationality: South African
- jacuzzi: 1
- scubaonboard: Yacht offers Rendezvous Diving only
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- singlebox: <div class="col-md-6 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="35321" data-price="85000"> <div class="property_listing"> <div class="mo_badges"> <div class="reviews_small"> Jacuzzi </div> </div> <i class="mo_singlespinner fa fa-spinner fa-spin" aria-hidden="true"></i> <div class="single_yacht_slider royalSlider rsUni rsHor rsWithBullets"> <a class="rsImg v1" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure1.jpg?resize=800%2C538&ssl=1"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure2.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure3.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure4.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure5.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure6.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure7.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure8.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure9.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure10.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure11.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure12.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure13.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure14.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure15.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure16.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure17.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure18.jpg?ssl=1&w=800px"></a> <a class="rsImg v4" href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure19.jpg?ssl=1&w=800px"></a> </div > <div class=""> <div class="row"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">Sweet Emocean</h3> </div> <div class="col-md-12"> <div class="col-md-12 single_yacht_price mo_green"> From $85,000/week </div> <div class="row 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"> <a href="https://dmayachting.com/charter-yacht/sweet-emocean-116-ft-azimut/" target="_blank" class="btn btn-blue mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mgc_vertical_gradient" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6534/6534brochure1.jpg?ssl=1" data-title = "Sweet Emocean" data-link = "https://dmayachting.com/charter-yacht/sweet-emocean-116-ft-azimut/" data-price = "85000">Inquire</button></p> </div> </div> </div> </div>