VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
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EMYSA
| Length: | 58 ft |
|---|---|
| Builder: | Leopard |
| Year Built: | 2019 |
| Max Guests: | 6 |
| Cabins: | 3 |
| # Crew: | 2 |
| Beam: | 28 ft |
| Draft: | 6 ft |
| Base Port: | BVI |
| Welcome to EMYSA (pronounced EM-SA) A 58-foot sailing catamaran where modern design meets barefoot luxury Built in 2019 this award-winning yacht, EMYSA proudly took home First Place for Best in Show (51–60 ft.) at the 2023 VIPCA Charter Yacht Show — a recognition that reflects her impeccable style, amenities, and guest experience. EMYSA offers two spacious queen cabins, and a luxurious master suite complete with its own private coffee station. Every detail speaks to comfort and sophistication: panoramic views through the salon, a breezy flybridge lounge perfect for champagne sunsets, and a foredeck that invites both sun-soaked afternoons and starlit evenings. Beyond her striking design, EMYSA is defined by her exceptional amenities. She offers Starlink connectivity, solar panels, air conditioning, water and ice makers, a curated bar stocked to guest preferences, and eco-friendly toiletries. Her culinary pleasures are legendary: from a fully customizable menu to a specialty pizza oven, Traeger grill, and even a daiquiri machine for tropical indulgence. Adventure flows as easily as relaxation. Guests can explore with snorkeling gear, underwater scooters, clear kayaks, paddleboards, wakeboards, and fishing gear — or unwind on an 18-ft floating dock with pool noodles drifting in turquoise seas. For evenings aboard, EMYSA delights with a Bluetooth sound system, salon television, board and card games, or the strum of a guitar, ukulele, or keyboard. |
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Accomodations:
| 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. | |
| Queens: | 3 |
|---|---|
Charter Yacht EMYSA : 2019 58 ft Leopard Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| Resort Course: | n/a |
| Full Course: | n/a |
| License Info: | Master |
| Compressor: | Not Onboard |
| Divers: | 6 |
| Dives: | 3 |
| Dive 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. | |
| Dive 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 | |
Water Toys
| Dinghy: | Yes |
|---|---|
| Dinghy HP: | 40hp |
| Dinghy Pax: | 8 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| 2 Man Kayak: | 2 |
| Float Mats: | 2 |
| Swim Platform: | Yes |
| Boarding Ladder: | Port aft ladder |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rod and reel |
| # Fish Rods: | 2 |
| Other Toys: | |
| 2 Sea- through Kayak 2 Sea-Through Paddle Boards 4 Sea Scooters 2 Sun-Natos 1 Floating Dock & 6 Floating Chairs | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Sat TV: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
| Other: | |
| 360 Fly Bridge | |
Amenities | |
| Voltages: | 110V |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | No |
| Nude Charters: | Yes |
| Guest Smoke: | Yes, only off transom |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Water Safe |
- Booked
- On Hold
- Available
- Unavailable
Tap/Click on Dates for Status
December 2025
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Crew Profile
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 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.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests |
|---|---|---|---|
| Winter 2025 to 2026 | $31,500 | $32,500 | $33,500 |
| Summer 2026 | $31,500 | $32,500 | $33,500 |
| Winter 2026 to 2027 | $31,500 | $32,500 | $33,500 |
| Summer 2025 | $31,500 | $32,500 | $33,500 |
Turn Around: 48
Preferred Pickup: Village Cay
Other Pickup: Inquire
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)
Rate Terms:
(Caribbean Terms) InclusiveAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.
EMYSA Video:
EMYSA Video
EMYSA
Charter Yacht EMYSA Guest Reviews
New Years 2023
Thank you so much for a magical week aboard EMYSA. Our entire vacation was a dream - we cannot imagine a better way to relax. Each location topped the previous, the snorkeling was incredible (even those pesky jellyfish!), and the food was out of this world. We will long remember the laughs, sun and fun we had together this week. Gratefully, The PXXXXE Family Newport, MAJanuary 2023
EMYSA is fantastically equipped, we saw no reason for shore visits. Bastian and Sarai are top notch sailors and the cocktails and meals were over the top. We could not have asked for anything more. Each day was better than the day before with snorkeling, kayaking in the glass kayak, and playing on the scooters. We only used half the available toys. The crew made this a trip of a lifetime. Janet & Tom, Minneapolis, MN