EMYSA

2019 • 6 GUESTS • 3 cabins

Specifications

Length: 58 ft.

Builder: Leopard

Year: 2019

Beam: 28 ft.

Draft: 6 ft.

From $31,500 to $33,500 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 6
  • Total Cabins: 3
  • Queen Cabins: 3
  • Showers: 3
  • Electric Heads: 3
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Water Safe
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: No
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Yes, only off transom

Water Sports

  • Dinghy: Yes
  • Dinghy Horsepower: 40hp
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: 2
  • Jetskis: No
  • Other Toys:

    2 Sea- through Kayak
    2 Sea-Through Paddle Boards
    4 Sea Scooters
    2 Sun-Natos
    1 Floating Dock & 6 Floating Chairs

  • Water Skis: Kids (0)

Diving

  • License: 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.
  • 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
  • Number of Dives: 3
  • Tanks: No
  • BCs: No
  • Regulators: No
  • Resort Course: Yes
  • Full Course: Yes
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Yacht is based out of Village Cay Marina, BVI
  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Village Cay
  • Other Pickups: Inquire
  • Turnaround: 48 Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6
Winter 2025 to 2026 $31,500 $32,000 $32,500 $33,000 $33,500
Summer 2026 $31,500 $32,000 $32,500 $33,000 $33,500
Winter 2026 to 2027 $31,500 $32,000 $32,500 $33,000 $33,500
Summer 2025 $31,500 $32,000 $32,500 $33,000 $33,500
Price Details
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)

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

Captain Caleb Haydock
Caleb’s story begins far from tropical seas: growing up in Canada on the windswept Great Lakes around Toronto, he spent every summer on the water. Sailing was more than pastime — it was foundation. He raced sailboats in international regattas, building not just technical skill but a deep respect for the sea and wind. Pursuing that passion took him around the globe. He taught sailing to support his university, then explored sunny coasts: Costa Rica’s Pacific shores, the turquoise mediums of the Bahamas, and the historic ports of the Mediterranean. Along the way, he completed intensive PADI dive training in Honduras (Bay Islands), bringing under-water exploration to his repertoire.

Caleb holds multiple certifications including Yachtmaster 200 GT (Commercial Endorsement – Sail), STCW, ENG1, RYA Sea-Safety / PPR, ROC (GMDSS) VHF License, Maritime Basic Firefighting, and Commercial Assistance Towing. He is also PADI Search & Rescue Certified. Every qualification reflects not just earning badges, but a commitment: to safety, to immersive experiences, to sharing his knowledge with guests.

Caleb is more than captain. He’s your guide to the waters, the secret places, the best snorkel spots, sunsets from hidden bays, fishing lines over the side, stories beneath the stars. His attention to detail, calm competence, and warm hospitality are the bedrock of what makes a charter aboard EMYSA feel so uniquely personal.

C E R T I F I C A T E S
• Yachtmaster 200 GT Commercial Endorsement (Coastal / Sail)
• STCW
• ENG 1
• RYA Sea Safety / PPR
• ROC (GMDSS) VHF License
• Maritime Basic Firefighting
• Commercial Assistance Towing License
• PADI Search & Rescue Certified

Chef Chanel – S/V EMYSA

Born in South Africa and raised in a Thai household, Chef Chanel grew up immersed in two vibrant cultures that shaped both her palate and her passion for hospitality. Splitting her childhood between South Africa and Thailand, she developed a love for travel and a deep appreciation for the way food connects people across cultures.

Her culinary journey began in her mother’s guesthouse kitchen, where she learned the art of Thai cooking during school holidays. That early spark grew into a lifelong passion for food and hospitality. Soon after graduating Chanel followed in the footsteps of her older brother into the yachting world, completing Yacht Stewardess Academy in Cape Town, which included Barista, Mixology and Level 1 Wine Certifications.

Chanel has spent multiple seasons in the Caribbean working aboard popular charter yachts such as The Annex (10 guests) and Gullwing (8 guests). Known for attention to details, her elegant tablescapes, handcrafted cocktails, and warm guest service, Chanel quickly became a favorite among charter guests. Working alongside some of the top charter chefs in the region gave Chanel the confidence to transition from stewardess to chef.

Chanel completed professional chef school in Cape Town. There, she combined her natural flair for flavor with formal training by blending her Thai-South African heritage, resulting in vibrant, flavorful menus that celebrate fresh ingredients and bold creativity.

Now aboard S/V EMYSA, Chef Chanel brings her rich cultural background, refined service experience, and culinary creativity to every dish she prepares. Her journey is a testament to passion, perseverance, and the joy of sharing unforgettable meals at sea.

Sample Menu

A Sampler from Chanel’s Galley aboard EMYSA
Breakfast Menu:
Day 1 —Shakshuka EggsPoached 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 TacosSoft flour tortillas with scrambled eggs, crispy bacon, cheddar, and pico de gallo. Served with yogurt and seasonal fruit.
Day 3 – Boozy Baked French ToastBaileys 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 BenedictPoached 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 PlatterSmoked salmon, prosciutto, boiled eggs, avocado, tomato, and capers with assorted bagels, cream cheese, and fruit.
Lunch Menu:
Day 1 -Yam Woon SenThai glass noodles with tofu, shredded vegetables, and herbs in lime-chili dressing. Topped with crushed peanuts and crispy shallots.
Day 2 – Grilled Chicken SaladMixed greens topped with grilled chicken, caramelised pineapple, red onion, and cherry tomatoes. Served with fresh bread and butter.
Day 3 – Shrimp WrapsSautéed shrimp with mango salsa, avocado cream, crisp lettuce and cilantro in warm tortillas. Served with lime wedges and a crisp salad.
Day 4 — Burrito bowlGround beef, seasoned rice, black beans, guacamole, and lime cream.
Day 5 —Tuna Nicoise SaladSeared tuna with lettuce, baby potatoes, green beans, olives, tomatoes, and a tangy Niqoise vinaigrette.
Day 6 – Burgers in ParadiseCaribbean-spiced beef burger with grilled pineapple, bacon, cheese, and lettuce on a toasted bun. Served with homemade fries.
Day 7 – Chicken Pad ThaiGrilled Chicken with Rice Noodles, Tamarind Sauce, vegetables, and crushed peanut.
Hors d’oeuvres & Happy Hour
Pull-Apart Monkey BreadGolden monkey bread brushed with garlic butter, served with whipped herb butter.
Homemade Hummus & CruditésCreamy roasted red pepper hummus served with a selection of fresh seasonal vegetables.
South-African BoardTraditional South-African Sandwiches served with Mini-Mince balls.
Mediterranean Baked Feta
Oven-baked feta with cherry tomatoes, olives, and red onion. Served with baguette slices.
Heirloom Tomato Bruschetta Toasted baguette topped with heirloom tomatoes, burrata, basil, and balsamic glaze.
Loaded NachosTortilla chips with melted cheese, black beans, jalapefios, pico de gallo, and aioli drizzle.
Artisan Charcuterie BoardA refined selection of cured meats, cheeses, marinated olives, nuts, and fig preserves.
Dinner Menu:
Mahi – Mahi PiccataPan seared Mahi with lemon-Caper butter sauce, prosciutto wrapped asparagus, and saffron rice.
BBQ Glazed RibsBBQ glazed ribs with roasted veggies and carrot purée.
Cajun Honey Butter WahooPan seared Wahoo glazed with Cajun honey butter, served with Sweet Potato Purée and Brussels sprouts.
Balsamic Fig Glazed Pork TenderloinRoasted pork tenderloin with fig reduction, stuffed mushrooms, and carrot purée.
Thai Red CurryFragrant coconut curry with seasonal vegetable, served with Jasmine rice and fresh herbs
Grilled Prime Steak with Fondant PotatoesTender steak served with buttery fondant potatoes, vegetables, and chimichurri sauce.
Dessert Menu:
Chocolate Lava CakeWarm chocolate fondant with molten center, served with vanilla ice cream.
Lemon PossetSilky lemon cream with shortbread crumble and citrus zest.
Key Lime PieRefreshing Key Lime Custard in a buttery Graham crust topped with whipped cream and fresh lime zest.
Mini MelktertSouth African milk tart with cinnamon-infused custard in crisp pastry.
Oreo CheesecakeCreamy vanilla cheesecake with crushed Oreos and whipped cream.
TiramisuClassic Italian dessert layered with espresso- soaked lady fingers, whipped mascarpone cream, and a dusting of cacao
Vanilla Bourbon Crume BrüléeSilky vanilla custard topped with caramelised sugar and fresh blueberries.
 
Captains Cocktails of the Day
Rasberry Therapy PainKiller
Blueberry Mojito
Coconut Paloma
Margarita
Rum Punch nch
Standard Ships Bar 
 
 

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