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Elevator Summary
Welcome aboard the Leopard 58', known as "EMYSA", a stellar example of stellar craftsmanship and luxury combined. Designed by the renowned Robertson and Caine, this award-winning yacht features sleek, innovative styles and has been a favorite at yacht shows, including taking home First Place for Best in Show Yachts 51 to 60' at the 2023 VIPCA Show. Positioned perfectly for high-end charters in the Caribbean, whether you're soaking up the sun on the vast flybridge or enjoying the comfortable and luxurious indoor spaces, EMYSA is equipped to provide an unparalleled sailing experience.
Accommodation
EMYSA comfortably carries up to 6 guests in exquisite comfort in 3 meticulously appointed queen cabins where every detail enhances the luxurious feel of the interior. Each cabin features separate amenities and is designed to be a haven of relaxation. The master cabin is enhanced with a personal coffee station, perfect for those peaceful mornings on the water.
Toys and Water Sports
- 2 clear-bottom kayaks provide a window into the underwater world
- A hydraulic swim platform for easy water access
- Snorkeling gear and 2 paddleboards
- Sea scooters and a kneeboard to add adventure to your swim
- Various beach games and fishing gear for entertainment
- Subwing and wakeboard for the thrill-seekers
Amenities
| Feature | Availability |
|---|---|
| Full Air Conditioning | Yes |
| Onboard WIFI | Yes |
| Inside/Outdoor Dining | Yes |
| Full Galley with Bar | Yes |
| Top Deck Lounge with Seating for 12 | Yes |
| Onboard BBQ | Yes |
| Sun Awning and Bimini | Yes |
Crew
The EMYSA is skilfully commanded by Captain Bastian Tromp and Chef Sarai Ben Ari, both of whom bring a wealth of experience and enthusiasm to your charter experience. Bastian, growing up along the South African coast, has sailed extensively across the Atlantic and brings a deep respect and passion for the sea. Sarai, leveraging her rich Mediterranean culinary background, expertly crafts each meal onboard to be a culinary journey.
- Multilingual Crew proficient in English, Hebrew, German, Afrikaans, and some Italian.
- Extensive training including RYA/MCA Yachtmaster Offshore for the Captain and HACCP Food Safety by the Chef.
With their professional and warm hospitality, the crew of EMYSA ensures each moment on board is memorable and tailored to the preferences of our guests, whether it's a specialized itinerary or dietary considerations.
Accommodation
Crew occupy the port aft cabin.What is the cabin arrangement of EMYSA?
- 3 VIP cabins
EMYSA
-
Weekly price: $27,000 - $29,000
Low Season | High Season
- Length: 58'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Leopard
- Built Year: 2019
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EMYSA Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2023 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2024 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $0 | $0 | $0 | $0 | $0 | $0 |
EMYSA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 54,000$ to 58,000$ | 10,800$ to 17,400$ | 64,800$ to 75,400$ | Discounts outside the main season are common. | |
| 7 day charter | 27,000$ to 29,000$ | 5,400$ to 8,700$ | 32,400$ to 37,700$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 13,500$ to 14,500$ | 2,700$ to 4,350$ | 16,200$ to 18,850$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 27,000$ / 6 * 3 days = 13,500$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $27,000
High season rate: $29,000
GENERAL NOTES: GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-6 guests @ 10% surcharge over 6 pax rate ($34,100) - charter must end no later than 12/27
NEW YEARS 24/25: 1-6 guests @ 20% surcharge over 6 pax rate ($37,200)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-6 guests @ 10% surcharge over 6 pax rate ($34,100) - charter must end no later than 12/27
NEW YEARS 24/25: 1-6 guests @ 20% surcharge over 6 pax rate ($37,200)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
Price Terms
Inclusive
EMYSA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
Captain: Bastian Tromp
*Book your vacation with an award-winning yacht! We're thrilled for Bastian & Sarai, who took home the First Place award for Best in Show Yachts 51 - 60' at the 2023 VIPCA Show!*
Bastian Tromp
Growing up in South Africa, Bastian was always surrounded by nature. He would find creative ways to indulge in it: climbing trees, hiking mountains, surfing or scuba diving - anything that would bring him closer to the elements. After years of going back to the sea, it was only natural for him to continue on this path and become a skipper.
Qualifying for his license on the South African waters, his training in a challenging ocean prepared him for whatever may come. On his first voyage, he crossed the Atlantic Ocean. This was preceded by more voyages, in which he quickly advanced positions and was then working as a Captain.
Chartering yachts for potential buyers in Cape Town, Bastian found a way to bring his two loves together: sailing the ocean, and bringing people closer to nature. Even on land, people turn to him to take them out exploring and camping. Chartering proved to be a beautiful extension to that.
Bastian is truly passionate about the sea, nature and the connection we have to it; and he always seems to know the perfect equation for a divine sunset. For him, providing a good and memorable experience on the sea is a duty just as much as it is a pleasure.
C E R T I F I C A T E S
RYA/MCA Yachtmaster Offshore
Skippers
Yacht and Boat-building Level 2
ENG1
STCW
Super Yacht Training RYA PWC
RYA Powerboat Level 2
RYA Diesel Engine
IRATA Rope Access Level 1
NRG Renewable System, Tall Tower
Certificate
PADI Advanced Diving
Skydive ISP License
DSC/VHF Short Range Certificate
Sarai Ben Ari
Sarai was raised in Italy, Germany and Israel - always on the coast. Being a daughter to a skipper, her family had a close relationship with yachts. They regularly went sailing in the Mediterranean, exploring all of the different coastlines the Med has to offer, and that was where she fell in love with the sea. Discovering this at a young age she took on competitive windsurfing and started scuba diving, along with photography as a way to indulge in the present and the beauty of nature.
Living in the Middle East and Italy gave her an appreciation for the Mediterranean and Italian cuisines. At home, the dining table has always been a place where everyone gathers and time seems to stop. Seeing food as an art that has the power to connect people, she ventured into hospitality during and after high school, working in different catering companies.
At the age of 19 she enrolled in the IDF and served for 4 years as a Commanding Officer. During her service, she found profound meaning in human companionship and the relationships we build with each other. This understanding grew stronger through her travels in Africa, getting to know a variety of cultures and being inspired by her experiences there.
Sarai is passionate about the beauty in the simplicity of life. She believes food has the potential to elevate any experience to new heights. By combining fresh ingredients, and accentuating natural flavors, her cooking is designed to bring those at the table closer together.
C E R T I F I C A T E S
HACCP Food Safety System for
Restaurants and Other Catering
Services
STCW
PADI Rescue Diver
Combat Officer’s Course
Menu
Breakfast
Shasuka, served with fresh bread and a dressed salad
Bagel platter - bagels with a variety of spreads, toppings and vegetables
Decorated smoothie bowls and granola, with a fruit platter
Pancake buffet with sweet and savory options
Meditteranean Eggs Benedicts on toasted break, served with tahini hollandaise
Appetizers
Caprese Salad
Butternut Soup served with cream and cashews
Charcuterie board - a vvariety of cheese, cured meats, dips, bread and crackers
Grilled antipasta vegetables, served with a babaganoush dip
Portobello steaks with avocado chimichurri
Tomato/Shrimp bruschetta
Mains
Kebabs/Faladel served with hummus, tahini and tzasiki, warm pitas and finely chopped salad
Seafood risotto
Fish fillet served with fresh herb couscous salad
Linguini in pistacchio pesto and prawns
Poke bowl
Desserts
Banana Roti
Cheesecake brownies
Knafeh - a Middle Eastern cheesy dessert
Warm pinneapple sundaes with rum sauce
Gallery
