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Sweet Emocean - Crewed Luxury Motor Yacht Charter

Sweet emocean $85,000, sweet emocean.

Sweet Emocean Image 1/24

Layout of Sweet Emocean

Master Cabin

Master Bath with tub

Twin/convertible

Beach club with gym

Beach set up

Upper deck bar

Upper deck with removable shade

Sample dish on board of Sweet Emocean

From $85,000 / week
Luxury Motor Yacht + 6 crew
Summer Port: Cruising Areas Summer: Bahamas Summer Port: Nassau, Bahamas Winter: Bahamas Winter Port: Nassau, Bahamas ">Nassau, Bahamas
Winter Port: Cruising Areas Summer: Bahamas Summer Port: Nassau, Bahamas Winter: Bahamas Winter Port: Nassau, Bahamas ">Nassau, Bahamas
Length: 116 ft / 35.4 meters 116 feet 35.4 meters
Guests: 10 in 5 cabins
Builder: Azimut
Built: 2006 / Refit: 2020
Offers Rendezvous Scuba Diving only

Plus Expenses

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

Accommodations, specification, water sports, scuba diving, entertainment, sweet emocean crew profile.

CAPTAIN: ARNOLD HEINS NATIONALITY: BIO COMING SOON 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!

Sweet Emocean Calendar

Sweet emocean reservations & port locations, sweet emocean rates / week, low price: $85,000, high price: $98,000, additional rate details, sweet emocean guest reviews, we currently don't have any reviews for sweet emocean., sweet emocean sample menu.

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

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

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

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

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DMA Yachting

Carer de Saridakis, 3A 07015 Palma de Mallorca, Spain

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About/Contact Page

Daniel Asmus

Owner, charter broker, active cyba member, iyba, ecpy.

[email protected]

+34 678 368 304 1 484 978 8668

Martina Asmus

1 814 831 7032 1 814 831 7032

Yanna Pristas

Senior charter broker, associate cyba member.

1 850 876 5440

Chris de Kock

Charter broker.

1 618 389 4180

Andrea Pristas

1 863 694 0737

Sarah Klische

1 989 787 3928

William Mc Nally

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Nadja Asmus

+1 (239) 260-4410

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SWEET EMOCEAN

Sweet emocean yacht charter, elevator summary.

The 116' Azimut motor yacht, SWEET EMOCEAN , offers an unparalleled charter experience after an expansive $3.5 million refit in 2020. This yacht, based in the Bahamas, sports updated interior and exterior spaces, fully upgraded AV and IT systems, and a newly added beach club. It accommodates 10 guests with 5 ensuite staterooms, ideal for couples or families alike. Features like a large flybridge with retractable roof, luxurious amenities, and extensively trained crew enhance the onboard experience.

Accommodation

SWEET EMOCEAN presents exceptionally crafted living spaces conducive to relaxation and luxury. The accommodations host a total of 10 guests across 5 staterooms. Key features of the arrangement include:

Master Stateroom : Positioned below decks forward of the engine room for optimal privacy, this stateroom enjoys a dedicated entrance and plush appointments from the 2020 refit.
Convertibility : Two twin staterooms each include Pullmans and easily convert to queens, presenting flexibility depending on guest needs.
Ensuite Facilities : All staterooms are accompanied by private ensuite bathrooms, fully renovated to enhance the comfort and privacy of each guest.

With a remarkable collection of water toys, SWEET EMOCEAN ensures a thrilling aquatic adventure. Its comprehensive inventory includes:

30' Jupiter tender with twin 300 hp Yamaha outboards
2 Sea Doo Spark Trixx jetskis
2 Seabob Cayago AG F5s
2 Ocean Kayaks 9.5 ft Sunrise
Various towable and non-towable inflatables amongst other modern sports equipment.

The yacht includes a plethora of amenities designed for comfort and entertainment:

Salon with full entertainment system, Direct TV, and Blu-ray library.
Outdoor and indoor JL Audio systems for high-quality sound everywhere aboard.
Fully equipped modern kitchen with on-deck BBQ.
Onboard WIFI and Satellite phone for uninterrupted connectivity.
Outdoor leisure is amplified with a jacuzzi, deck shower, and convertible sunbathing areas.

The highly skilled crew aboard SWEET EMOCEAN ensures a seamless and luxurious experience:

Captain Arnold Heins : With robust expertise in navigation and guest services.
Chef Stephen Carrera : Acclaimed for his culinary artistry, prepared to tailor menus to guest preferences, highlighting his specialty in lobster ravioli.
Chief Stewardess Janke Du Toit : Expert in hospitality, ensuring impeccable service and guest support.

Conclusively, SWEET EMOCEAN is not merely a vessel for your holiday; it is a gateway to a marine luxury lifestyle, ensuring every journey on its decks is worth remembering.

What is the cabin arrangement of SWEET EMOCEAN?

1 Master cabin
2 VIP cabins
2 Twin cabins
2 Pullman cabins

Weekly price: $85,000 - $98,000

Low Season | High Season

Length: 116'
# of Guests: 10
# of Cabins: 5
# of Crew: 6
Builder: Azimut
Cruising Speed: 18
Max. Speed: 24
Built Year: 2006
Refit: 2020

SWEET EMOCEAN Yacht Charter Price

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

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

Price Terms

SWEET EMOCEAN Yacht Charter Locations

Summer season.

Winter Season

Specifications.

More Specifications

Diving yacht offers rendezvous diving only, 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 Information

Captain: arnold heins.

CAPTAIN: ARNOLD HEINS NATIONALITY: BIO COMING SOON 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!