83°F | , Soggy Dollar, BVI
Your search results

Yacht Description

Sweet Emocean yacht is a 116.00 ft long motor yacht monohull and spends the summer season in British Virgin Islands. It was built by Azimut in 2006. A refit was done in 2019. 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

Master is below decks forward of the engine room with its own private entrance. The has arrangement and been completely redone in the 2019 refit.



The other staterooms are below and center (completely separate from Master):

2x queens

2x twins with Pullmans in each - both cabins convert to a queen

Cabin Breakdown

King Cabins: 1
Queen Cabins: 2
Twin Cabins: 2
Pulman Cabins: 2

Sweet Emocean Yacht Details

10

Guests

5

Cabins

5

Crew

Azimut

Built by

$60,000 - $65,000

Weekly price low-high season

18

Cruising Speed

24

Max. Speed

2019

Refit

Price Terms

Plus Expenses

Price Details

Price from: $60,000

High season rate: $65,000

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
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: Yes
Guests: 10
Maxspeed: 24
Draft: 6.6
Cruising Speed: 18
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2006
Cabins: 5
King: 1
Queen: 2
Twin: 2
Pullman: 2
Showers: 5
Basins: 8
Heads: 8
Jacuzzi: Yes

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
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear: Yes
Fishing Gear Type: inshore and offshore
Deep Sea Fishing: Yes

Green Initiatives

Water Sports

Dinghy Size: 30ft Jupiter tender with 2x 300hp Yamaha engines
Kayaks 1 Pax: 0
Kayaks 2 Pax: 2
Dinghy Hp: 2x 300
Floating Mats: Yes
Dinghy Pax: 12
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: Yes
Kneeboard: Yes
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: 0
Underwater Video: Yes
Wake Board: 0
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:
Andrew Dyet, more info coming soon!

First Mate:
Jonathan Bentley was born in the coastal city of Durban, South Africa. He grew up on the sea surfing, fishing and learning all different types of water sports. He also learnt how to sail and his passion for the ocean grew from there. He started in the yachting industry in 2017 in the Mediterranean and has since done seasons in the Caribbean and Bahamas. In 2018 he obtained his Yacht master 200-ton license. Jonathan is a water sports instructor, Jet ski instructor and has an advanced knowledge in all types of fishing. He has a fun out-going nature and strives to make your holiday on Sweet Emocean unforgettable.

Stewardess
Kate Hanly was born in Johannesburg, South Africa but her love of the ocean started when she was living and studying her degree in Cape Town. She heard about the yachting industry through one of her best friends and decided to join as a Stewardess in 2016. Four years later, Kate has fallen in love with the industry and has worked her way around the Mediterranean and Caribbean. She enjoys catering to guests from all different backgrounds and strives to give them the best hospitality experience she can. Kate is a calm and inviting person and wants to make sure each guest has a truly unique and wonderful experience on board M/Y Sweet Emocean.

Chef
Coming soon!

Deck / Stew TBD

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

Main image of Sweet Emocean yachtImage of Sweet Emocean yacht #2Image of Sweet Emocean yacht #3Image of Sweet Emocean yacht #4Image of Sweet Emocean yacht #5Image of Sweet Emocean yacht #6Image of Sweet Emocean yacht #7Image of Sweet Emocean yacht #8Image of Sweet Emocean yacht #9Image of Sweet Emocean yacht #10Image of Sweet Emocean yacht #11Image of Sweet Emocean yacht #12Image of Sweet Emocean yacht #13Image of Sweet Emocean yacht #14Image of Sweet Emocean yacht #15Image of Sweet Emocean yacht #16Image of Sweet Emocean yacht #17Image of Sweet Emocean yacht #18Image of Sweet Emocean yacht #19
    • Sweet Emocean

      Price Terms: Plus Expenses

      Price from $60,000

      High season $65,000

    • Date Format: MM slash DD slash YYYY
    • Date Format: MM slash DD slash YYYY

    Yachts in British Virgin Islands for Winter 2019/2020 are 60% reserved. If you are considering a charter in this time period, inquire now!

  • Inquire

    1. Date

    2.1. Boat Type

    3.2. Hulls

    4.3. Crew

    5.4. Minimum Cabins

    6.5. Max Price