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Yacht Charter SWEET EMOCEAN from $70,000 USD Weekly

116ft 2in (35.4m) Power • Sleeps 10 Guests • 5 Cabins • 5 Crew


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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.


Length 116ft 2in (35.4m)
Beam 24ft 11in (7.6m)
Draft 6ft 11in (2.11m)
Sleeps 10 Guests
Cabins 5
Crew Captain Andrew Dyet, Chef and 3 crew
Year Built 2006 / Refit 2020
Cruising Speed 81kts
Max Speed 25kts
Stabilisers Stabilisers
Engines 2 X MTU 16V200 / 2 32kw Kohler
Builder Azimut
Designer Not know
Flag Marshall Islands
VAT Registered No
US Duty Paid Yes


USD $70,000


Bluray player saloon, CD library, Cell phone, DVD library, Fax, Indoor audio system, iPod dock, Local TV, Outdoor audio system, Printer, Satellite phone, Satellite TV, Streaming online media, TV all cabins, TV outdoor, Wi-Fi, 30ft/9.4m Jupiter 600hp, Assorted water toys, Beach games, Board games, Boogie board, Canoe, Floating mats, Floating pool, Free weights, Kayak, Kayaks multiple, Kneeboard, Paddleboard, Paddleboards multiple, Tube - towable, Volley ball, Wakeboard, Wave runners multiple


Sleeps 10 In 5 Cabins

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.


Not Insured, Diving by arrangement, Diving lights, Seabob, Seabobs multiple, Snorkelling gear, Spearfishing gear, Underwater lighting, Underwater scooter, Underwater still camera, Underwater video, Wetsuits



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

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



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


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



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


Sweetened egg custard with a dark caramel topping


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


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


Layout plan



Aft Deck


Upper Deck


Upper Deck

SWEET EMOCEAN :: Proper Beach Club

Proper Beach Club

SWEET EMOCEAN :: Workout room

Workout room

SWEET EMOCEAN :: Master tub

Master tub

SWEET EMOCEAN :: Twin/Convertible


SWEET EMOCEAN :: Guest Stateroom

Guest Stateroom



SWEET EMOCEAN :: Dinning room with 150 bottle wine cooler

Dinning room with 150 bottle wine cooler



SWEET EMOCEAN :: Beach set up

Beach set up

SWEET EMOCEAN :: Towed tender

Towed tender




Upper Bar

Upper Bar

Hot Tub

Hot Tub

Proper bar and restroom it the beach club

Proper bar and restroom it the beach club



Master Bath

Master Bath

Guest Stateroom

Guest Stateroom

Guest bath

Guest bath



Aft View

Aft View

Wavewr runner fun!

Wavewr runner fun!

Beach club with floating dock

Beach club with floating dock




Name: ODIN
Length: 126ft 0in (38.4m)
Max no of guests: 8
Crew: 6

Approximate Weekly Rate
USD $70,000

Available in 2 areas
Length: 105ft 0in (32m)
Max no of guests: 10
Crew: 5

Approximate Weekly Rate
High  USD $80,000
Low  USD $70,000

Available in 2 areas
Length: 124ft 8in (38m)
Max no of guests: 8
Crew: 6

Approximate Weekly Rate
High  USD $75,000
Low  USD $69,000

Available in 2 areas


For more information on YACHT SWEET EMOCEAN, please send us your contact information

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Charter Destinations: (select all that apply)
Any Arabian Gulf Australasia Bahamas Caribbean Central America East Mediterranean
Indian Ocean North America Northern Europe Other Areas South East Asia West Mediterranean

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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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