EMYSA Yacht Description
Presented by DMA Yachting, the impressive charter yacht EMYSA is a 58 ft sailing catamaran. The main attractions of EMYSA are her elegant profile and interconnection with the sea. EMYSA spends the season in Antarctica. She was delivered by the renowned boatbuilder Leopard in 2019. The expansive yacht layout features 3 cozy cabins and comfortably accommodates a maximum of 6 guests.
EMYSA is offered primarily as a sailing catamaran. The the heart of the yacht is 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 delicious meals are served. The immersive cabins offer unbeatable views in the morning and are located just below deck. The cabins are located in the 2 massive hulls. Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
and a generator.
What is the cabin arrangement of EMYSA?
- 3 VIP cabins
EMYSA
-
Weekly price: $32,700 - $38,000
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 |
| Winter 2022 to 2023 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2023 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2023 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $0 | $0 | $0 | $0 | $0 | $0 |
EMYSA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 65,400$ to 76,000$ | 13,080$ to 22,800$ | 78,480$ to 98,800$ | Discounts outside the main season are common. | |
| 7 day charter | 32,700$ to 38,000$ | 6,540$ to 11,400$ | 39,240$ to 49,400$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 16,350$ to 19,000$ | 3,270$ to 5,700$ | 19,620$ to 24,700$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 32,700$ / 6 * 3 days = 16,350$ |
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: $32,700
High season rate: $38,000
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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.
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.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2023: 2/$32,700 3/$33,050 4/$33,400 5/$33,750 6/$34,100
THROOUGH WINTER 2023/2024: 2/$35,700 3/$36,050 4/$36,400 5/$36,750 6/$37,100
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2023: 2/$32,850 3/$33,275 4/$33,700 5/$34,125 6/$34,550
WINTER 2023/2024: 2/$35,850 3/$36,275 4/$36,700 5/$37,125 6/$37,550
CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-8 guests @ $45,600 - charter must end by 12/26
NEW YEARS: 1-8 guests @ $49,400 - charter may not start prior to 12/27
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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.
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.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
THROUGH SUMMER 2023: 2/$32,700 3/$33,050 4/$33,400 5/$33,750 6/$34,100
THROOUGH WINTER 2023/2024: 2/$35,700 3/$36,050 4/$36,400 5/$36,750 6/$37,100
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH SUMMER 2023: 2/$32,850 3/$33,275 4/$33,700 5/$34,125 6/$34,550
WINTER 2023/2024: 2/$35,850 3/$36,275 4/$36,700 5/$37,125 6/$37,550
CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-8 guests @ $45,600 - charter must end by 12/26
NEW YEARS: 1-8 guests @ $49,400 - charter may not start prior to 12/27
Price Terms
InclusiveEMYSA 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
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.
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.
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
