



















$31,500 - $33,500 / per Week
Price: $31,500 - $33,500 / Per Week
Length: 58.00 Ft
Guests: 6
Speed: N/A Knots
Cabins: 3
Build year: 2019
Refit year: N/A
Crew: 2
King Cabin: 0
Queen Cabin: 3
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights divide weekly rate by 6 nights X 5 nights.
SLEEP ABOARD:< The yacht does not offer sleep-aboards.
CHRISTMAS 2025: 1-6 guests $36,850 - charter must end no later than 12/27
NEW YEARS 25/26: 1-6 guests $40,200)
Yacht is based out of Village Cay Marina, BVI
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Crew Profiles
Captain Caleb Haydock
Caleb Haydock
Captain

Chanel Botha
Chef
A Sampler from Chanel's Galley aboard EMYSA
Breakfast Menu:
Day 1 —Shakshuka Eggs
Poached eggs simmered in spiced tomato and pepper sauce with garlic and herbs. Served with toasted artisanal bread, avocado, and crispy bacon.
Day 2 — Sunrise Breakfast Tacos
Soft flour tortillas with scrambled eggs, crispy bacon, cheddar, and pico de gallo. Served with yogurt and seasonal fruit.
Day 3 - Boozy Baked French Toast
Baileys-and Grand Marnier-infused French toast baked with blueberries and chocolate chips. Topped with maple syrup and whipped cream.
Day 4 - Savoury Baked Eggs & Sausage
Oven-baked eggs with Parmesan and Gruyere, served with sausage, baked bread, and tropical fruit.
Day 5 - Classic Eggs Benedict
Poached eggs on toasted English muffins with bacon and hollandaise. Served with roasted baby potatoes and fresh fruit smoothie.
Day 6 - Banana Cinnamon Swirl Morning
Warm banana cinnamon bread with butter and homemade strawberry couli, served with mini frittatas, sausages, and fruit salad.
Day 7 - Bagels & Lox Platter
Smoked salmon, prosciutto, boiled eggs, avocado, tomato, and capers with assorted bagels, cream cheese, and fruit.
Lunch Menu:
Day 1 -Yam Woon Sen
Thai glass noodles with tofu, shredded vegetables, and herbs in lime-chili dressing. Topped with crushed peanuts and crispy shallots.
Day 2 - Grilled Chicken Salad
Mixed greens topped with grilled chicken, caramelised pineapple, red onion, and cherry tomatoes. Served with fresh bread and butter.
Day 3 - Shrimp Wraps
Sautéed shrimp with mango salsa, avocado cream, crisp lettuce and cilantro in warm tortillas. Served with lime wedges and a crisp salad.
Day 4 — Burrito bowl
Ground beef, seasoned rice, black beans, guacamole, and lime cream.
Day 5 —Tuna Nicoise Salad
Seared tuna with lettuce, baby potatoes, green beans, olives, tomatoes, and a tangy Niqoise vinaigrette.
Day 6 - Burgers in Paradise
Caribbean-spiced beef burger with grilled pineapple, bacon, cheese, and lettuce on a toasted bun. Served with homemade fries.
Day 7 - Chicken Pad Thai
Grilled Chicken with Rice Noodles, Tamarind Sauce, vegetables, and crushed peanut.
Appetizer Menu:
Day 1 - Pull-Apart Monkey Bread
Golden monkey bread brushed with garlic butter, served with whipped herb butter.
Day 2 - Homemade Hummus & Crudités
Creamy roasted red pepper hummus served with a selection of fresh seasonal vegetables.
Day 3 - South-African Board
Traditional South-African Sandwiches served with Mini-Mince balls.
Day 3- Mediterranean Baked Feta
Oven-baked feta with cherry tomatoes, olives, and red onion. Served with baguette slices.
Day 5 - Heirloom Tomato Bruschetta
Toasted baguette topped with heirloom tomatoes, burrata, basil, and balsamic glaze.
Day 6- Loaded Nachos
Tortilla chips with melted cheese, black beans, jalapefios, pico de gallo, and aioli drizzle.
Day 7 - Artisan Charcuterie Board
A refined selection of cured meats, cheeses, marinated olives, nuts, and fig preserves.
Dinner Menu:
Day 1 - Mahi - Mahi Piccata
Pan seared Mahi with lemon-Caper butter sauce, prosciutto wrapped asparagus, and saffron rice.
Day 2 - BBQ Glazed Ribs
BBQ glazed ribs with roasted veggies and carrot purée.
Day 3 — Cajun Honey Butter Wahoo
Pan seared Wahoo glazed with Cajun honey butter, served with Sweet Potato Purée and Brussels sprouts.
Day 4 — Balsamic Fig Glazed Pork Tenderloin
Roasted pork tenderloin with fig reduction, stuffed mushrooms, and carrot purée.
Day 5 — Thai Red Curry
Fragrant coconut curry with seasonal vegetable, served with Jasmine rice and fresh herbs
Day 6 - Pizza Night
Hand-stretched mini pizzas fired in the onboard oven with a selection of house-made sauces, cheeses, and fresh seasonal toppings.
Day 7 - Grilled Prime Steak with Fondant Potatoes
Tender steak served with buttery fondant potatoes, vegetables, and chimichurri sauce.
Dessert Menu:
Day 1 - Chocolate Lava Cake
Warm chocolate fondant with molten center, served with vanilla ice cream.
Day 2- Lemon Posset
Silky lemon cream with shortbread crumble and citrus zest.
Day 3 - Key Lime Pie
Refreshing Key Lime Custard in a buttery Graham crust topped with whipped cream and fresh lime zest.
Day 4- Mini Melktert
South African milk tart with cinnamon-infused custard in crisp pastry.
Day 5 - Oreo Cheesecake
Creamy vanilla cheesecake with crushed Oreos and whipped cream.
Day 6 - Tiramisu
Classic Italian dessert layered with espresso- soaked lady fingers, whipped mascarpone cream, and a dusting of cacao
Day 7 - Classic Crume Brülée
Silky vanilla custard topped with caramelised sugar and fresh blueberries.
The Master Suite — A private sanctuary complete with a queen berth, spacious en-suite, air conditioning and its own coffee and espresso station for mornings on your terms. refined linens and curated details create
Two Additional Guest Cabins — Equal in comfort, each offers a queen berth, en-suite head, ambient lighting, air-conditioning, and high-end eco-friendly toiletries for a stay that is as gentle on the planet as it is indulgent.
#Pax:6
Draft:6
Cabin Configuration:3Queen(s)
Wash Basins:3
TP in Heads:Yes
A/C:Full
Cruising Speed:
Length:58 Feet
Make:Leopard
Showers:3
Heads:0
Helipad:No
Max Speed:
Beam:28
# Cabins:3
Tubs:0
Elec. Heads:3
Jacuzzi:
Year Built:2019
Dinghy hp:40hp
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Port aft ladder
Gear Type:Rod and reel
U/Water Camera:No
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:No
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:2
Beach Games:Yes
Rods:2
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):2
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :Per charter
Sea Bobs:No
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Resort Course:n/a
Air Compressor:Not Onboard
Tanks:0
BCs:0
Regulators:0
Wet Suits:0
Weight Sets:0
# of Divers:6
Dives/wk:3
Night Dives:0
Dive Lights:0
Diving Info:
Charter Rate includes up to 3 dives for certified divers per weekly Charter.
No diving on first or last day of charter.
All scuba diving is itinerary and weather dependent at discretion of Captain.
Diving Costs:
Charter rate includes 3 dives for certified divers per week long charter. Less than full week 2 dives per guest.
Guests can bring their own diving equipment or rent scuba kit from Marina Dive shop
Sample Rental rates from WE BE DIVIN - Village Cay Marina
Weekly Dive Package $160
BCD, Regulator, 1 Tank, Weights
Per Piece / Week
BCD $50
Regulator $65
Tank $40
weight sets - varies dep on amount /type needed
*Price Quote for Diving Equipment as of NOV 2025
Yacht will cover 2 tank fills for each diver per week
2 Sea- through Kayak
2 Sea-Through Paddle Boards
4 Sea Scooters
2 Sun-Natos
1 Floating Dock & 6 Floating Chairs
Confirm a charter aboard EMYSA before 1 January 2026, and take $5000 off a 6-person charter, $3500 off a 4-person charter, or $2000 off a 2-person charter for bookings occurring in 2025 or 2026 (Does not include the festive season). Discounts noted are for 7 nights aboard.