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Catamaran Emysa

Where Luxury meets adventure!

Book your vacation with an award-winning yacht! Emysa took home First Place for Best in Show Yachts 51 to 60′ at the 2023 VIPCA Show!

The Leopard 58 was designed with an entrance into the larger yacht cruising market in mind and was born from many innovations when she debuted in 2011. She was expertly crafted by the world-renowned Robertson and Caine and stays true to the Leopard Catamarans sleek and innovative style, being the recipient of several accolades. The Leopard 58 was designed from the ground up, taking 40 years of customer feedback into consideration. She was designed to be an open water yacht that places comfort and a ‘wow factor’ at the top of the list, and most importantly, set the stage for high end charter vacations.

This distinct catamaran includes an obvious standout, a large flybridge with lounge and seating area that accommodates up to 12. The flybridge provides an impeccable stage from which to take in your surroundings and is the perfect space for cocktails, lounging or meals. She also includes a large aft outdoor seating space that accommodates an additional dining space for 12. This versatile area provides an immense amount of flexible space and is also steps away from the hydraulic dinghy and swim platform.

The salon accommodates indoor dining within the comforts of the fully air-conditioned yacht, or in the evening, watch movies on the large flat-screen TV in the lounge area. The galley is well prepared for all culinary needs, with a full wrap around configuration that provides generous counter space, a large double sink, oven, fridge, and abundant cabinet space. The spacious and well-appointed cabins provide ample room for guests, all with separate showers and heads.
The Leopard 58 accommodates groups with family get-a-ways in mind or couples who want a more refined space. The interior, just as aesthetically pleasing as the exterior, is complete with high end finishes, wood trim and large windows letting in an abundance of natural light. She provides the perfect space from within which to relax, unwind and intake a Caribbean vacation at sea.

The Leopard’s innovative design is further complimented by the superior outfit of EMYSA. No detail has been left unnoticed from the fine linens, pillows and throws to the wine glasses, serving and flatware that make every day feel luxurious. She has been stocked full with every appliance and kitchen accessory to allow the chef to fully showcase the mastery of their art. And the water toys abound, allowing guests to fully experience all the Caribbean has to offer, both in and out of the water.

EMYSA will accommodate 6 charter guests in 2 spacious queen cabins and 1 luxurious master cabin complete with coffee station. She has solar panels, air conditioning, water maker, ice maker, pizza oven, daquiri machine, Traeger grill, a fully customizable menu, Caribbean made ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, subwing, wakeboard, stand up paddle boards, towable water tube, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, bluetooth enabled sound system and EMYSA giveaways.

7-Night Charter Rates
From
$30,000 (2 passengers 7 nights)
To
$34,500 (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
Scrub Island Resort, Scrub Island, BVI

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

Specifications

Length
58
Designer
Leopard
Flag
USA
Guests
6
Accomodation
Guest Cabins
3
Location
Home Port
Scrub Island Resort, Scrub Island, BVI
Menu

SAMPLE MENU

BREAKFAST

All breakfasts are served with local fresh fruit, juice, tea and coffee.  Lighter options of yogurt or smoothie bowls with granola and fresh fruit are available upon request.

Build Your Own Bagel: Cream Cheese – Salmon Lox – Capers – Pickled Onion – Avocado – Tomato

Fluffy Pancakes: Served with a selection of toppings – Maple Syrup – Berry Coulis – Whipped Cream

Smashed Avocado Toast: Poached Egg – Marinated Cherry Tomatoes – Balsamic Drizzle

Classic Eggs Benedict: Toasted English Muffin – Choice of Smoked Salmon, Florentine or Canadian Bacon

Savory Waffle Stack: Topped with Fried Egg – Bacon – Arugula – Tomato – Chipotle Mayo

Shakshuka: Middle Eastern Shakshuka – Feta – Avocado – Fresh Herbs – Warm Naan

 

LUNCH

Broccoli Quinoa Tabbouleh: Harissa Prawns – Mint – Parsley – Cilantro – Topped with Garlic Tahini Drizzle

BBQ Pulled Pork Burgers: Homemade Coleslaw Salad – Pickles – Served with Corn on the Cobb

Linguini With Seared Tuna: Fresh Pesto – Sun Blushed Tomato – Olives

Blackened Fish Tacos : Pineapple Salsa – Slaw – Crema – Homemade Guacamole and Chips

Spinach and Cheese Pithivier: Goat’s Cheese – Served with a Fennel, Apple and Zucchini Salad

Chicken Souvlaki Wraps: Lettuce – Tomato – Cucumber – Boat Made Tzatziki – Side of Herby Potato Wedges

Crab Cake Caesar Salad: Chopped Kale & Romaine – Fresh Croutons – Topped with Crab Cakes

 

APPETIZERS

Homemade Focaccia: Rosemary – Whipped Honey Ricotta

Mezze Spread: Baba Ganoush – Tzatziki – Boat Made Hummus – Pita – Fresh Crudites

Fresh Spring Rolls: Rainbow Vegetables – Hoisin Dipping Sauce

Lamb Kefta Meatballs: Moroccan Spices – Mint Yogurt

Cucumber Rolls: Stuffed with Teriyaki Salmon

Assorted Crostini: Grilled Peach + Prosciutto – Slow Roasted Tomato – Mixed Antipasto

Shrimp Ceviche: Cirtus – Pineapple – Tomato – Jalapeno – Cilantro – Tortilla Chips

 

DINNER

Eggplant Parmesan Stacks : Fresh Pasta – Homemade Marinara – Side of Arugula Salad and Lemon Vinaigrette

Lamb Chops: Chimichurri – Extra Crispy Baby Potatoes – Roasted Broccolini

Thai Style Coconut Curry : Local Fish – Clams – Mussels – Mixed Vegetables – Rice Noodles – Cilantro – Lime

Balsamic Glazed Pork: Cauliflower Puree – Crispy Brussels Sprouts – Balsamic Reduction

Parmesan Risotto: Brown Butter Scallops – Crispy Prosciutto – Asparagus – Parmesan Shaving

Beef Short Ribs: Pomme Puree – Roasted Root Vegetable – Red Wine Reduction

 

DESSERT

Tiramisu: Topped with Chocolate Curls

Oreo Crusted Chocolate Tart: Topped with Fresh Strawberries

Marbled Raspberry Cheesecake

White Chocolate and Cardamom Tart

Pineapple Upside Down Rum Cake: Served with Custard

Coconut Panna Cotta: Macerated Tropical Fruits – Shortbread Crumble

Baked Apple Crisp a la mode

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