St. Croix 
St John 
Charlotte Amalie 
Gregerie Channel 
EMYSA Yacht Description
Offered by DMA Yachting, the breathtaking charter yacht EMYSA is a 58 ft sailing catamaran. The most appealing features of EMYSA are her elegant profile and alfresco dining areas. EMYSA spends the summer and winter season in US Virgin Islands. She was completed by recognized shipbuilder Leopard in 2019. The expansive yacht layout features 3 generous cabins and comfortably accommodates up to 6 guests.
EMYSA is introduced primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the meals are served. The tastefully decorated cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are located in the 2 massive hulls. Multiple portholes add to the feeling of connection with the discovered environment.
and a generator.
Accommodation
Crew occupy the port aft cabin.What is the cabin arrangement of EMYSA?
- 3 VIP cabins
EMYSA
-
Weekly price: $30,000 - $34,500
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 |
| Winter 2024 to 2025 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2025 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2026 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $0 | $0 | $0 | $0 | $0 | $0 |
EMYSA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 60,000$ to 69,000$ | 12,000$ to 20,700$ | 72,000$ to 89,700$ | Discounts outside the main season are common. | |
| 7 day charter | 30,000$ to 34,500$ | 6,000$ to 10,350$ | 36,000$ to 44,850$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,000$ to 17,250$ | 3,000$ to 5,175$ | 18,000$ to 22,425$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,000$ / 6 * 3 days = 15,000$ |
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: $30,000
High season rate: $34,500
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: The yacht does not offer sleepaboards.
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 ('25/'26):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-6 guests @ 10% surcharge over 6 pax rate ($36,850) - charter must end no later than 12/27
NEW YEARS 25/26: 1-6 guests @ 20% surcharge over 6 pax rate ($40,200)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
St. Vincent & the Grenadines Relocation Fee:
Inquire with us for availability and rates.
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: The yacht does not offer sleepaboards.
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 ('25/'26):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-6 guests @ 10% surcharge over 6 pax rate ($36,850) - charter must end no later than 12/27
NEW YEARS 25/26: 1-6 guests @ 20% surcharge over 6 pax rate ($40,200)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
St. Vincent & the Grenadines Relocation Fee:
Inquire with us for availability and rates.
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: Caleb Haydock
*Book your vacation with an award-winning yacht! Emysa took home the First Place award for Best in Show Yachts 51 - 60' at the 2023 VIPCA Show!*
Captain: Caleb Haydock
Caleb grew up in Canada, sailing the Great Lakes outside of Toronto all summer, every summer growing up. Caleb raced sailboats in international regattas for several years before moving onto teaching people how to sail to put himself through university.
After several successful seasons sailing around the Pacific coast of Costa Rica, The Bahamas & The Mediterranean, Caleb underwent significant PADI Dive training in The Bay Islands, off the coast of Honduras.
He is so excited to be chartering with guests in the BVI!
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: Adhika Malhotra
Growing up on the Jersey Shore, between green forests and sandy beaches, Adhika has always loved the outdoors and life by the water. She spent a lot of her youth going on camping, kayaking and fishing trips with her family, and has trekked through a dozen US National Parks. Adhika also spent time traveling abroad to visit relatives in the UK, Europe, Kenya and India, which created a lifelong desire to travel. Coming from a large, international family, Adhika is inspired by different cultures and cuisines, and also knows the importance of gathering around the table for meal time.
This love for creating memories around food lead Adhika to pursue degrees in both Hospitality Management and Marketing. Adhika spent time as a restaurant manager in Downtown Philadelphia. She says that delivering service is "like a dance" and thrives off the energy of being around guests and getting into a flow while cooking. Having longed for a career that allowed her to be outdoors and see the world, Adhika worked full time on an organic vegetable and flower farm, growing and harvesting. She even practiced cooking for a crowd and would create elaborate spreads for crew and friends, using produce grown on the farm. Her passion for cooking only grew stronger and her dishes became more creative once she got closer to the source of the food. Adhika refined her cooking skills at culinary school in Ashburton, UK and also holds a Level || Award in Wines from The Wine and Spirits Education Trust.
Adhika's dream is to build community through travel, cooking, supporting local food systems and being outdoors. Discovering the world of yachting and chartering sailing yachts around the Mediterranean has allowed her to create a lifestyle around her passions and share core memories with people from around the world.
C E R T I F I C A T E S
• STCW
• Ashburton Chef's Academy
• Level II Award in Wines
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
