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Catamaran Emysa

Where Luxury meets adventure!

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.

Book Now
7-Night Charter Rates
From
$31,500 (2 passengers 7 nights)
To
$33,500 (6 passengers 7 nights)*
Details
Guests
Up to 6
Guest Cabins
3
Length
58
Cabin Layout
3 Queens en-suite with A/C
Designer
Leopard
Launched
2019
Home Port
Village Cay Marina, Tortola, BVI
Scuba
SCUBA available on board Available onboard (see Specs tab)
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Photo Gallery

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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Meet 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.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

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 range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
58
Beam
28
Draft
6
Designer
Leopard
Children Allowed
Yes
Flag
USA
Guests
6
Max. Speed
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Dinghy/Tender
Yes
Dingy Max. Passengers
8
Dinghy hp
40hp
Wash basins
3
Tp in heads
Yes
Helipad
No
Jacuzzi
No
Engines
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Generators
Yes
Refit
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Range
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Fuel
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Cruising speed
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Accomodation
Guest Cabins
3
Guest Electric Heads
3
Accommodation Description

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.

Location
Home Port
Village Cay Marina, Tortola, BVI
Winter Cruising Area
Caribbean Virgin Islands (BVI)
Summer Cruising Area
Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Preferred Port
Village Cay
Other Port
Inquire
Hours Between Charters
48
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
Yes
Hammock
Yes
Deck Shower
Yes
Hair Dryer
Yes
Water Maker
Yes
Ice Maker
Yes
BBQ
Yes
Voltage
110V
Stereo System
Yes
iPod Hookup
Yes
DVD Player
Yes
Board Games
Yes
Satellite tv
Yes
Bimini
Yes
Kosher
No
Nude
Yes
Guests smokes
Yes, only off transom
Guest pets
No
Minimum age
Water Safe
Gym exercise
No
Elevators
No
Wheelchair access
No
Inverter
Yes
Water capacity
50 gallon
Stabilizers
No
Water Sports
Adult Waterskis
No
Kids Waterskis
No
Stand Up Paddle Board
2
Snorkeling Gear
Yes
Tow Tube
Yes
Scurfer
No
Wake Board
Yes
1-Person Kayak
No
2-Person Kayak
2
Float Mats
2
Sailing Dinghy
No
Beach Games
Yes
Fishing Gear
Yes
Fishing Gear Type
Rod and reel
Number of Rods
2
Underwater Camera
No
Other Water Toys

2 Sea- through Kayak

2 Sea-Through Paddle Boards

4 Sea Scooters

2 Sun-Natos

1 Floating Dock & 6 Floating Chairs


Sea scooters
Yes
Kneeboard
No
Windsurfer
No
Swim platform
Yes
Boarding ladder
Port aft ladder
Sea bobs
No
Kite boarding
No
Scuba & Crew
Scuba Info
Onboard
Resort Course
n/a
Number of Divers
6
Dives per Week
3
Air Compressor
Not Onboard
Captain Nationality
Canadian
Captain License
Yachtmaster 200 GT Commercial Endorsement
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Menu

SAMPLE MENU

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.

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