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.
Layout
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.
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
