Yacht Charter SWEET EMOCEAN from $55,000 USD Weekly

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YACHT INTRODUCTION

Sweet Emocean is sure to turn heads wherever she cruises with her 2019 complete refit. Her new mosaic tiles, new proper bar, and a complete new beach club with all the toys and tender, including seabobs and 30” proper tow tender, she will not disappoint even the most seasoned charterer.
Her crew is the perfect blend of fun and professional, bringing refined formal service. Her chef makes a lobster ravioli which is second to none, be sure to order a plate (or 2) while aboard.
With locations in Bahamas, Caribbean, and New England, Sweet Emocean will be chartering in the most desired locations for your next getaway. So if you are looking for a 5 stateroom yacht, with all the best water toys, and an experienced crew, then look no further. SWEET EMOTION is the yacht for your next charter!

SPECIFICATIONS

APPROXIMATE WEEKLY RATE

USD $55,000

FEATURES & AMENITIES

Bluray player saloon, Cell phone, DVD library, Fax, Indoor audio system, iPod dock, Local TV, Outdoor audio system, Printer, Satellite phone, Satellite TV, Streaming online media, TV all cabins, TV outdoor, Wi-Fi, 30ft / 9.40m 600hp Jupiter, Assorted water toys, Beach games, Board games, Boogie board, Free weights, Kayak, Kayaks multiple, Kneeboard, Paddleboards multiple, Tube - towable, Volley ball, Wakeboard, Wave runners multiple (sitdown)

ACCOMMODATIONS

Sleeps 12 In 5 Cabins

Master is below decks forward of the engine room with its own private entrance. The has been redone in 2019.
The other staterooms are below and center with two queens and two double berths with Pullmans.

DIVING EQUIPMENT

Not Insured, Diving by arrangement, Diving lights, Seabob, Seabobs multiple, Snorkelling gear, Spearfishing gear, Underwater lighting, Underwater scooter, Underwater still camera, Underwater video, Wetsuits

YACHT 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

CapariccoTuna, 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

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

YACHT LAYOUT

YACHT PHOTOS