Accomodations:

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!

Sample 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