EMYSA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 58 Ft / 17.7 m |
| Beam | 28.0 Ft / 8.56 m |
| Draft | 6.0 Ft / 1.83 m |
| Builder | Leopard |
| Built - Refit: | 2019 - No Refit Date Set |
Crew occupy the port aft cabin.
| Dinghy | Yes |
| Dinghy HP | 40hp |
| Paddle Boards | 2 |
| Double Kayaks | 2 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
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.
Early booking special: Confirm a charter before January 1, 2026, and take USD $5,000 off a 6-person charter, USD $3,500 off a 4-person charter, or USD $2,000 off a 2-person charter for bookings occurring in 2025 or 2026 (excluding Christmas/New Years). Discounts noted are for 7 nights aboard, but may be prorated for 6 or 5 night charters.
| 2 Guests | 31,500 |
|---|---|
| 3 Guests | 32,000 |
| 4 Guests | 32,500 |
| 5 Guests | 33,000 |
| 6 Guests | 33,500 |
| 2 Guests | 31,500 |
|---|---|
| 3 Guests | 32,000 |
| 4 Guests | 32,500 |
| 5 Guests | 33,000 |
| 6 Guests | 33,500 |
| 2 Guests | 31,500 |
|---|---|
| 3 Guests | 32,000 |
| 4 Guests | 32,500 |
| 5 Guests | 33,000 |
| 6 Guests | 33,500 |
| 2 Guests | 31,500 |
|---|---|
| 3 Guests | 32,000 |
| 4 Guests | 32,500 |
| 5 Guests | 33,000 |
| 6 Guests | 33,500 |