Yacht Description

SWEET EMOCEAN yacht is a 116.00 ft long motor yacht monohull and spends the summer season in Bahamas and winter season in Bahamas. It was built by Azimut in 2006. A refit was done in 2020. 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.


Master is below decks forward of the engine room with its own private entrance. The has arrangement and been completely redone in the 2020 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











Built by

85,000 - 98,000

Weekly price low-high season


Cruising Speed


Max. Speed



SWEET EMOCEAN yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 170,000 to 196,000 34,000 to 58,800 204,000 to 254,800 Discounts outside the main season are common.
7 day charter 85,000 to 98,000 17,000 to 29,400 102,000 to 127,400 Standard charter rate, base for all calculations.
3 day charter 42,500 to 49,000 8,500 to 14,700 51,000 to 63,700 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
85,000 / 6 * 3 days = 42,500
1 day charter 14,167 to 19,600 2,833 to 4,900 17,000 to 24,500 Please inquire, the possibility/availability of a 1 day charter needs to be verified.

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

Plus Expenses

SWEET EMOCEAN Yacht Charter Locations

Summer Season

Winter Season


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
YachtNudeCharters: 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


Guests: 10
Maxspeed: 24
Draft: 6.6
Cruising Speed: 18
Ac Night:
Built: 2006
Cabins: 5
King: 1
Queen: 2
Twin: 2
Pullman: 2
Showers: 5
Basins: 8
Heads: 8
Electric Heads:


BBQ: Yes
AC: Full
Generator: 2 32kw Kohler
Internet: Onboard WIFI
Cruising Speed: 18
Max Speed: 24



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 Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 30ft Jupiter tender with 2x 300hp Yamaha engines
Kayaks 1 Pax:
Kayaks 2 Pax: 2
Dinghy Hp: 2x 300
Floating Mats:
Dinghy Pax: 12
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:
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 Information

Captain: Arnold Heins


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 .

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.

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.

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.

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!



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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Price Terms: Plus Expenses

Price from 85,000

High season 98,000

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