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.
Hors d'oeuvres & Happy Hour
Pull-Apart Monkey Bread
Golden monkey bread brushed with garlic butter, served with whipped herb butter.
Homemade Hummus & Crudités
Creamy roasted red pepper hummus served with a selection of fresh seasonal vegetables.
South-African Board
Traditional South-African Sandwiches served with Mini-Mince balls.
Mediterranean Baked Feta
Oven-baked feta with cherry tomatoes, olives, and red onion. Served with baguette slices.
Heirloom Tomato Bruschetta
Toasted baguette topped with heirloom tomatoes, burrata, basil, and balsamic glaze.
Loaded Nachos
Tortilla chips with melted cheese, black beans, jalapefios, pico de gallo, and aioli drizzle.
Artisan Charcuterie Board
A refined selection of cured meats, cheeses, marinated olives, nuts, and fig preserves.
Dinner Menu:
Mahi - Mahi Piccata
Pan seared Mahi with lemon-Caper butter sauce, prosciutto wrapped asparagus, and saffron rice.
BBQ Glazed Ribs
BBQ glazed ribs with roasted veggies and carrot purée.
Cajun Honey Butter Wahoo
Pan seared Wahoo glazed with Cajun honey butter, served with Sweet Potato Purée and Brussels sprouts.
Balsamic Fig Glazed Pork Tenderloin
Roasted pork tenderloin with fig reduction, stuffed mushrooms, and carrot purée.
Thai Red Curry
Fragrant coconut curry with seasonal vegetable, served with Jasmine rice and fresh herbs
Grilled Prime Steak with Fondant Potatoes
Tender steak served with buttery fondant potatoes, vegetables, and chimichurri sauce.
Dessert Menu:
Chocolate Lava Cake
Warm chocolate fondant with molten center, served with vanilla ice cream.
Lemon Posset
Silky lemon cream with shortbread crumble and citrus zest.
Key Lime Pie
Refreshing Key Lime Custard in a buttery Graham crust topped with whipped cream and fresh lime zest.
Mini Melktert
South African milk tart with cinnamon-infused custard in crisp pastry.
Oreo Cheesecake
Creamy vanilla cheesecake with crushed Oreos and whipped cream.
Tiramisu
Classic Italian dessert layered with espresso- soaked lady fingers, whipped mascarpone cream, and a dusting of cacao
Vanilla Bourbon Crume Brülée
Silky vanilla custard topped with caramelised sugar and fresh blueberries.
Captains Cocktails of the Day
Rasberry Therapy PainKiller
Blueberry Mojito
Coconut Paloma
Margarita
Rum Punch nch
Standard Ships Bar
| 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 |