SWEET ESCAPE

Each of SWEET ESCAPE's five guest staterooms are meticulously appointed with rich fabrics in warm tones that create a relaxing and serene atmosphere. Guests have the choice of a five King Stateroom layout, or a four King and one Twin Stateroom layout, or a three King and two Twin Stateroom layout, magnificently having the ability to accommodate 5 couples for a romantic getaway, or a fun-filled family charter!

MASTER STATEROOM: Below Decks, amidship. Full beam Stateroom with walk-around Sleep Number® King bed, mini-refrigerator, desk, and settee. Separate His-and Hers en-suite amenities featuring: Jacuzzi tub with overhead shower, sink, head, walk-in closet, and vanity dresser for Her; Steam shower with bench seat, head, sink, and walk-in closet for Him. Entertainment system featuring Bose surround sound, 42” flat screen TV/DVD/CD with individual satellite receiver, and iPod docking station. Port holes in the master stateroom as well as his-and-her ensuite create abundant natural light if desired. Complete blackout option also available.

ON-DECK VIP KING STATEROOM: On-Deck, forward: Sleep Number® King bed with exquisite views; en-suite with stall shower. Entertainment system featuring Bose surround sound, 42” flat screen TV/DVD /CD with individual satellite receiver.

BELOW DECKS VIP KING STATEROOM: Situated mid-ships to aft. Full beam Stateroom with walk-around Sleep Number® King bed. En-suite features oversized shower with bench seat, head, and sink. Entertainment system featuring Bose surround sound, 42” flat screen TV/DVD/CD, and iPod docking station.

CONVERTIBLE TWIN/KING STATEROM TO STARBOARD: Below decks amidships: Two twin-sized beds (extra-long) convertible to 1 King bed; en-suite with shower. Entertainment system with Bose surround sound, 26" flat screen TV/DVD/CD and iPod docking station.

CONVERTIBLE TWIN/KING STATEROM TO PORT: Below decks amidships: Two twin-sized beds (extra-long) convertible to 1 King bed; en-suite with shower. Entertainment system with Bose surround sound, 26" flat screen TV/DVD/CD and iPod docking station. This stateroom has access to the Fitness room via the en-suite bathroom if needed.

FITNESS ROOM: Below decks, amidship: Elliptical trainer, free weights and bench. TV/DVD/CD with shared satellite receiver. 2 port holes allow for ample natural light. Shares the Twin Starboard En-suite facilities.

All staterooms include individual satellite receivers, individual climate control, port holes allowing natural light, robes, hairdryers, reading lights, night lights, iPod docking station, and Molton Brown Bath products.

AFT DECK: Covered, al fresco dining for 12. Full wet bar with fridge and sink. Access to the swim platform on the starboard side. Passarelle for Med-style boarding. The aft deck has the ability to be enclosed with Eisenglass as well as heating/air-conditioning. Underwater lights. Walk-around decks to bow.

SALON: Large Salon with ample seating areas, game table for 4. Entertainment system with Bose surround sound, 55” interactive Blu-ray TV/DVD/CD, and iPod docking station.

FORMAL DINING: Adjacent to the Main Salon, with a magnificent rectangular dining table comfortably seating 10.

PORTUGUESE BRIDGE hosting a magnificent semi-circular shaped seating area. A private space to enjoy the spectacular sunsets!

SKYLOUNGE on BRIDGE DECK: The skylounge has a superb full bar with bar stool seating for 5. Comfortable lounge area with Bose sound, 50” Blu-ray TV/DVD/CD, and iPod docking station. 

BRIDGE DECK AFT: Full sun, but with the ability to create shade with optional sun shade sail triangles. Al fresco dining for 10, chaise lounges, access to sun deck or walk-around to Portuguese Bridge.

SUN DECK: Full sun, but with the ability to create shade with optional sun shade sail triangles Port and Starboard settee seating. 6-8 person Jacuzzi, and sun pads.

AMENITIES

DECK & SYSTEMS

DIVING

SWEET ESCAPE Crew Profile

Paulo Guedes, Captain

Paulo began his yachting career at the age of 17 on commercial dive vessels in Australia and has since gained extensive experience in the luxury yachting industry. Paulo, with his wife Lizzie, have built a strong reputation over the past 7 years for running highly successful charters in a professional yet relaxed manner throughout the Caribbean, East coast USA and Mediterranean. The past 4 years on their previous vessel were no exception boasting a 90% return client basis with continued superlative feedback from all. Light hearted, friendly and always with a smile captain Paulo will endeavour to make your trip onboard Sweet Escape a truly memorable occasion. When not chartering, Paulo enjoys water sports, snowboarding and seeing family and friends back at home in Australia.

Felix Brown, Mate

Growing up by the sea in Sydney, Australia Felix spent a lot of time surfing and skate boarding. After finishing school he spent 5 years working with boat maintenance. He then travelled abroad to further his skills in the yachting industry. Now having been in the industry for 4 years Felix specializes in tender driving and fishing. In his spare time he enjoys playing the drums.

Jordan Gibson, Engineer / Deckhand

Jordan was born on the East Coast of New Zealand. From a very young age he would spend every weekend fishing, sailing and surfing. After finishing school, he became a snowboard instructor in NZ and then following the winter season to Utah, Park city. Feeling the warmer weather, and the love for the ocean, the yachts began to call his name; he made the move from solid water to liquid. With traveling being a major part of his lifestyle, he jumped at the opportunity to work onboard yachts and hasn’t looked back.

Lizzie Hall, Chef

Also from Australia - Exhibiting a strong restaurant and hospitality background, Lizzie has been working in the Luxury yachting industry for a number of years pursuing her passion for food from all reaches of the world. With extensive experience catering for specialized dietary requirements and fresh healthy cuisine, Lizzie's cooking style is a fusion of east meets west, she also prides herself on creating sumptuous desserts. So impressed with her cooking, a number of charter guests have offered to fund Lizzie's own restaurant and visitor's comments speak for themselves and highlight the success of her work. In her free time Lizzie enjoys snowboarding, listening to music and experimenting with food artistry.

Hayley Smith, Chief Stewardess

After managing an award winning restaurant for 3 years in her home town in England, Hayley was able to pursue her love of adventure & travel, combined with her passion for fine food, wine and high end service by joining the yachting industry. 8 years on, Hayley enjoys nothing more than making every aspect of your stay on board Sweet Escape as relaxing, special and unforgettable as possible. Nothing is too much trouble for Hayley so if you have any requirements please let her know and she will be more than happy to assist you. When time permits, Hayley loves to scuba dive, wakeboard, walk and explore or exercise with running and yoga.

Daisy Loosmore, Second Stewardess

Daisy was born and raised in Australia, she grew up in a small coastal town where life generally revolved around the Ocean Life. Her main passion is the Ocean and anything to do with it. Other interests include surfing, stand up paddling, swimming and high adrenalin sports. As soon as she finished school Daisy bought a ticket to England and spent 2 years working as a Nanny and Bar – tender whilst traveling through Europe. This sparked a great interest in traveling, and she decided she wanted to see as much of the world as possible! With her passion of the ocean and traveling it seemed the obvious choice to work in the yachting industry. She has been involved for over three years now and enjoys her lifestyle greatly.

Nicole Owen, Stewardess

Nicole left Vancouver, Canada at the age of 19 to become an au pair in the south of France. A natural with children, and a background in service, she knew she would be the perfect fit for the yachting industry. Ready to provide you with an amazing experience, Nicole will ensure your time on Sweet Escape is an unforgettable getaway. Nicole truly enjoys all winter and water sports and currently she is working on teaching herself French.

SWEET ESCAPE Specifications

SWEET ESCAPE Menu

Chef Lizzie Hall – Sample Menu

Breakfast

The chef on board Sweet Escape can provide a selection of tasty breakfasts to suit your day to day desires.

Continental Breakfast

A selection of cereals, fresh fruit, yoghurt, pastries, bagels, toast and jam



Tea, coffee and fresh juices

Light & fluffy banana pancakes drizzled with maple syrup

American Breakfast

Bacon, scrambled eggs, sausage, hash browns, bagels or toast

Smoothie: Fresh seasonal fruit, honey, low fat yoghurt, milk and ice blended smooth

Buffet Lunch

Enjoy a buffet lunch onboard Sweet Escape’s sun deck with 360º views.

Smoked salmon, red onion, capers, sweet oven roasted cherry tomatoes & dill cream on a bed of Coquillettes

Crispy fried squid with Thai soy & ginger dipping sauce

Pork fillet & Macadamia salad with sage and honey vinaigrette

Sweet pea, Pancetta and camembert tart

Warm goat's cheese, arugula & roasted red pepper salad with sunflower seeds

Barbeque Lunch or Picnic

A Barbeque lunch on Sweet Escape or a picnic at the beach

Scallops, shrimps and white fish kebabs with romanesco sauce

Caribbean style lightly seared Tuna steaks with fresh lime

Moroccan spicy lamb kebabs with sweet peppers and red onions

Fresh green leafy baby herb salad lightly dressed with almond and thyme vinaigrette

Dessert: Pear, honey and lime cake with pear eau-de-vie glaze

Dinners

Entrée: King Prawns with baby spinach & champagne butter sauce

Main: Slow cooked lamb shanks with smooth sweet potato mash & dark rich jus

Dessert: Decadent chocolate mousse with lavender ice cream

Entrée: Gateau of smoked salmon & avocado with creamy fish velouté

Main: Tagliatelle with basil cream sauce topped with flambéed tuna steaks

Dessert: Chocolate espresso cake with mascarpone berry cream and fresh summer berries

Entrée: Red pepper and cherry tomato gazpacho with a hint of basil

Main: Crispy skin Dourade on a bed of slow roasted fennel with olives, clams, garlic & thyme

Dessert: Delicate white chocolate and lemon mousse

Entrée: Mature cheese & tangy English mustard soufflés

Main: Salmon rilliets poached with orange butter sauce served with steamed sugar snap peas

Dessert: Pears poached in red wine & vanilla with pear financier

Entrée: Lightly seared scallops encrusted in smoky back bacon strips

Main: Fillet of prime Angus beef served on garlic potato mash garnished with tangy mint pea puree

Dessert: Apple parfait with green apple compote

SWEET ESCAPE Testimonials

March 2011, Bahamas: We had the best vacation ever...it was spectacular!!  The crew and meals  were unmatched--it just doesn't get any better than the paradise we experienced on this trip.