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
SWEET EMOCEAN Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Cruising Speed
Max. Speed
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 ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Sat phone
Fishing
Green Initiatives
Water Sports
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: Dan Sferle
CAPTAIN: DAN SFERLE
NATIONALITY: ROMANIAN
Dan grew up in Transylvania, Romania and from a young age, aspired to be a professional soccer player. Just at the turning point of going pro, an injury altered his course. Dan graduated from University with a Masters Degree in Sports Science and Sports Management and worked as a swimming and P.E. teacher in schools and was an aqua aerobics teacher for adults in his free time.
At 24, Dan joined the yachting industry in the South of France and discovered his newfound passion. Formal training, over 16 years of experience at sea, a 350GT Masters certificate and a qualified PADI rescue diver, Dan is the most decorated member of the team. A well respected and accomplished navigator, Dan speaks four languages and has worked on a variety of boat builds with differing programs and itineraries which has greatly expanded his knowledge base across all platforms. Areas of cruising include, the Mediterranean Sea, multiple
transatlantic crossings, the East and West Coast of the USA, the Bahamas, and the Caribbean. His strong leadership abilities, calm disposition and charismatic personality earn the respect
and loyalty of his crew and the trust of his guests.
Dan looks forward to taking M/Y Sweet Emocean and her guests to remarkable locations, where he may finely tailor their time onboard to not only meet but well exceed their highest expectations.
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
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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- mo_cabins: 5
- wpcf_power: Power
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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:5460:"CAPTAIN: DAN SFERLE<br /> NATIONALITY: ROMANIAN<br /> Dan grew up in Transylvania, Romania and from a young age, aspired to be a professional soccer player. Just at the turning point of going pro, an injury altered his course. Dan graduated from University with a Masters Degree in Sports Science and Sports Management and worked as a swimming and P.E. teacher in schools and was an aqua aerobics teacher for adults in his free time.<br /> At 24, Dan joined the yachting industry in the South of France and discovered his newfound passion. Formal training, over 16 years of experience at sea, a 350GT Masters certificate and a qualified PADI rescue diver, Dan is the most decorated member of the team. A well respected and accomplished navigator, Dan speaks four languages and has worked on a variety of boat builds with differing programs and itineraries which has greatly expanded his knowledge base across all platforms. Areas of cruising include, the Mediterranean Sea, multiple<br /> transatlantic crossings, the East and West Coast of the USA, the Bahamas, and the Caribbean. His strong leadership abilities, calm disposition and charismatic personality earn the respect<br /> and loyalty of his crew and the trust of his guests. <br /> Dan looks forward to taking M/Y Sweet Emocean and her guests to remarkable locations, where he may finely tailor their time onboard to not only meet but well exceed their highest expectations.<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. 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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 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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_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_refit: 2020
- wpcf_deck_shower: Yes
- wpcf_bimini: Yes
- wpcf_voltages: 220 / 110 / 24 / 12
- wpcf_homecountry: Greece
- wpcf_fuel:
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Just at the turning point of going pro, an injury altered his course. Dan graduated from University with a Masters Degree in Sports Science and Sports Management and worked as a swimming and P.E. teacher in schools and was an aqua aerobics teacher for adults in his free time.<br /> At 24, Dan joined the yachting industry in the South of France and discovered his newfound passion. Formal training, over 16 years of experience at sea, a 350GT Masters certificate and a qualified PADI rescue diver, Dan is the most decorated member of the team. A well respected and accomplished navigator, Dan speaks four languages and has worked on a variety of boat builds with differing programs and itineraries which has greatly expanded his knowledge base across all platforms. Areas of cruising include, the Mediterranean Sea, multiple<br /> transatlantic crossings, the East and West Coast of the USA, the Bahamas, and the Caribbean. His strong leadership abilities, calm disposition and charismatic personality earn the respect<br /> and loyalty of his crew and the trust of his guests. <br /> Dan looks forward to taking M/Y Sweet Emocean and her guests to remarkable locations, where he may finely tailor their time onboard to not only meet but well exceed their highest expectations.<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. 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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. 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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:
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- 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:
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- flag: Marshall Islands
- captain_nation: Romanian
- crew_nationality:
- 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>