Mymlan Ii

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YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	3
Length	58 Ft / 17.7 m
Beam	33.0 Ft / 10.08 m
Draft	5.8 Ft / 1.77 m
Builder	Privilege
Built - Refit:	2024 - No Refit Date Set
Cruising Speed	7-10 knots

ACCOMMODATION INFORMATION

Mymlan is a luxury Privilège catamaran designed for comfort and style. It is equipped with the latest technology and amenities to ensure a smooth and enjoyable sailing experience.

Luxurious Accommodations
The Privilège catamaran features three spacious queen cabins, each with en-suite bathrooms, accommodating up to 6 guests in ultimate comfort and privacy.
Primary Cabin PF – European King (200 x 180 cm
Guest PA – European Queen (200 x 160 cm)
Guest SA – European Queen (200 x 160 cm)

Spacious Saloon
The saloon is designed with elegant and functional spaces, featuring ample natural light through large windows, a comfortable sofa, a galley, and a helm station with advanced controls.

Flybridge
The flybridge provides excellent visibility, allowing for sociable interaction or private enjoyment while underway.

Comfort and Stability
The catamaran design ensures exceptional stability and comfort, even in unexpected weather situations.

Performance
The Privilège catamaran is designed for both cruising and longer voyages.

WATERSPORTS

Dinghy	13ft AB
Dinghy HP	40HP
Paddle Boards	2
Wakeboards	1
Jet Skis	1
Snorkeling gear	Yes
Inflatable, towable tubes	2
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
•Large removable canopies for foredeck and flybridge
•Jet Ski: This is a great companion to the tender for group exploration and towing. It can be used outside of marine parks in Antigua, SXM, St. Barts, the Bahamas, and Italy.
•Tender: open-style tender (no console) to maximize space and comfort for diving and snorkeling.

CREW PROFILE

Samuel Collins

Zinaida Lynkova

Zeeman

Sam and Zina met on holiday in St Marten where they romanced on the beach and dreamt of a life together in the sun. They married almost immediately, in Little Bay, Anguilla, and hatched a plan to team up in what is their dream job, which they call "running a floating 5-star hotel in paradise". They have been sailing professionally full-time, side-by-side, for more than ten years, all over the eastern Caribbean, across the Atlantic and around most of the Mediterranean.

Captain Sam
Professional captain with over ten years of experience navigating luxury yachts in the Caribbean and Mediterranean. Background includes a Physics degree from Manchester University and prior teaching experience at a leading UK private school.

Yachting Licences & certification
RYA MCA Yachtmaster Offshore with commercial endorsement for both sail and power vessels
STCW 10 Basic Safety Training
ENG 1 Medical Certificate
MCA Approved Engine Course
Food hygiene level 2
GMDSS General Operators Certificate (for long range marine radio)
OOW General ships knowledge
Operational HELM
OOW Advanced sea survival
RYA Cruising instructor
RYA Dinghy instructor
RYA Personal Water Craft (Jet Ski) Instructor
RYA Start Windsurfing Instructor
PADI Scuba instructor

Chef Zina
Professional chef and sailor with over ten years of experience on luxury yachts in the Caribbean and Mediterranean. Prior to this, she gained hospitality experience as a hotel concierge in Crimea and Italy. Her culinary training is international, encompassing gastronomic cuisine (France), Thai cuisine (Thailand), and yacht cookery (UK), and she holds certifications in Food Hygiene Level 2 and Food Allergy Awareness.

Culinary training
Diploma in Gastronomic Cuisine - Gastronomicom school, France
Yacht Chef Course - Ashburton Culinary School, UK
Superyacht Advanced Cookery - Galley Gang, UK
Thai Chef Diploma - Bangkok Thai Cooking Academy, Thailand
Food hygiene level 2
Food Allergy Awareness Training
Yachting certification
STCW 10 Basic Safety Training
ENG 1 Medical Certificate
RYA Day Skipper
RYA Yachtmaster Offshore Shorebased training
RYA Marine Radio Short Range
ENG 1 Medical Certificate

Deckhand Zeeman
Say hello to Zeeman, our 20-year-old deckhand who combines a hard-working South African farm ethic with serious high-seas experience. Raised on his family's guest farm, he mastered hospitality early by caring for visitors in the mountain cottage, campsites, and permanent caravans.

A true waterman, Zeeman is a dedicated professional obsessed with fishing, spear-fishing, and hunting lobster. Having recently completed a transatlantic crossing on MYMLAN II, he possesses expertise well beyond his years—even taking charge of navigational watchkeeping during the voyage. Whether he's teaching you to paddleboard, driving the tender, or acting as your guide to the local reefs, his skills are top-tier. He is even currently training to be a Divemaster.

When he isn't on the ocean, he's likely tinkering with his "Bakkie" (his beloved 4x4) or sharing stories about tracking wild game. He lives for the thrill of the dunes, drifting and off-road driving.

While he is high-energy and famous for his legendary dance moves, Zeeman is deeply vigilant. With a safety-first mindset and a constant watchful eye, he ensures every guest has a fantastic time while remaining completely secure. With Zeeman on deck, you're in hard-working, capable hands.
PADI Scuba Open Water

YACHT DESCRIPTION
Stretching nearly 60 feet, the Privilège Signature 580 offers both forward and aft cockpits, each designed for effortless relaxation. The interior features luxurious leather trim throughout. With its direct entry from the salon, the forward cockpit becomes an alternative private retreat. Up on the flybridge, the Signature 580 offers the perfect perch to soak in the panorama views or drift into daydreams with a sundowner in hand. Video walk through link with crew: https://acesse.one/6rphjb7

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast Menu

Daily Offerings

A selection of morning essentials including freshly brewed coffee and tea, milk, and freshly squeezed orange juice. Accompanied by homemade granola, Greek yogurt, seasonal fruit, butter, jams, and an assortment of freshly baked breads and daily pastries such as banana bread and chocolate, blueberry, or carrot muffins.

Healthy Starts

Light, nourishing options prepared fresh each morning:

◌Chia seed pudding
◌Smoothies
◌Overnight oats in rotating flavors
◌Açaí bowls
◌Mini parfaits layered with yogurt, fruit, and granola

Cooked Breakfast

Made-to-order hot dishes crafted with care:

◌Eggs Benedict with bacon, or Eggs Royale with smoked salmon, served with hollandaise
◌Poached eggs with avocado or smoked salmon
◌Frittata with leeks, green peas, goat cheese, and Parmigiano
◌Shakshuka with feta, chickpeas, and harissa
◌Full English breakfast with traditional accompaniments

Lunch

A selection of vibrant, refreshing plates perfect for a midday pause.

◌Salmon Tartare served with homemade fries and a crisp leafy salad
◌Melon & Prosciutto Salad with shaved Parmesan
◌Seared Tuna Niçoise with green beans, Taggiasca olives, potatoes, and a light vinaigrette
◌Veggie Bowl with quinoa, seasonal vegetables, and green goddess dressing
◌Asian Soba Noodle Bowl with sweet potatoes, beets, carrots, cucumbers, nuts, seeds, hummus, and tahini dressing
◌Oven‑Baked Fish Tacos topped with pineapple salsa and guacamole
◌Pulled Pork Burgers with BBQ sauce, served alongside potato salad and coleslaw

Heartier Plates.

◌Steak with chimichurri, stewed onions, and a seasonal salad
◌Creamy Curry Chicken Salad with hearts of palm, avocado, micro herbs, and toasted almond flakes

Dinner Menu

Elegant, flavorful plates crafted with fresh ingredients and classic techniques.

◌Paella — a rich Carnaroli rice paella offered in meat or seafood style, featuring a medley of fresh seafood (subject to availability), spicy sausage, chicken, king prawns, clams, and mussels
◌Homemade Lasagna served with a bright burrata salad
◌Filet Steak cooked medium‑rare with peppercorn sauce, potato Pomme Anna, and roasted cherry tomatoes
◌Mediterranean Baked Snapper with garlic, parsley, cherry tomatoes, olives, and white wine, served alongside baked baby potatoes
◌Slow‑Cooked Lamb Shanks braised in red wine, paired with creamy mashed potatoes and a peppery rocket salad

A rotation of global flavors for a memorable dining experience.

◌Greek Night — grilled chicken breast, homemade tzatziki, baba ganoush, warm pita, couscous, and a classic Greek salad
◌Indian Curry Night — lamb balti, chicken bhoona, fragrant rice, homemade garlic naan, kachumber salad, raita, and chutneys
◌Sushi Night — miso soup followed by an assortment of sushi and sashimi

Desserts

A curated selection of homemade sweets to finish the evening.

◌Cheesecake
◌Poached pears in saffron sauce with a swirl of cream
◌Tiramisu
◌Chocolate mousse
◌Crème brûlée
◌Panna cotta
◌Chocolate fudge pie
◌Homemade tarts with crème diplomat and fresh berries
◌Homemade baklava
◌Chocolate cake with chocolate buttercream frosting
◌Carrot cake with cream cheese frosting
◌Black Forest cake

PRICING DETAILS
Mymlan Ii INQUIRE

Pricing

From: 32,900 per week
To: 54,900 per week
Summer 2026

2 Guests	32,900
3 Guests	32,900
4 Guests	32,900
5 Guests	32,900
6 Guests	32,900

Winter 2026 to 2027

2 Guests	43,900
3 Guests	44,400
4 Guests	44,900
5 Guests	45,400
6 Guests	45,900

Pricing Details

Summer 2026 (Western Mediterranean, MYBA Terms): June 15 – Sept 30 | Home Port: Portisco, Sardinia *Pending Italian Charter License*
Weekly Rate (up to 6 guests): €32,900 + expenses
Italian VAT: 22% | APA: 25%

Winter 2026/27 (Eastern Caribbean, CYBA Terms): Dec 15 – April 15 | Home Port: St. Maarten
Inclusive Rate: - 2 Guests: $43,900 | 4 Guests: $44,900 | 6 Guests: $45,900

Holiday Rate 2026/27:
2-6 Guests $54,900 Christmas charters must end no later than the 26th December | New Years week charters cannot begin earlier than 28th December. 7 Night Minimum | 48 Hr turn

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Mymlan Ii

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