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Mymlan II

sailing catamaran • 2024 • 6 GUESTS • 3 cabins • 58 ft.

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Specifications

Length: 58 ft.

Builder: Privilege

Year: 2024

Beam: 33 ft.

Draft: 5.75 ft.

From $32,900 to $45,900

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

amenities & features

  • Max Guests: 6
  • Total Cabins: 3
  • Queen Cabins: 3
  • Showers: 3
  • Heads: 3
  • Electric Heads: 3
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Mymlan is a luxury Privilège catamaran designed for comfort and style. It is equipped with the latest technology and amenities to ensure a smooth and enjoyable sailing experience.

Luxurious Accommodations
The Privilège catamaran features three spacious queen cabins, each with en-suite bathrooms, accommodating up to 6 guests in ultimate comfort and privacy.
Primary Cabin PF - European King (200 x 180 cm)
Features a private Fusion sound system with Bluetooth connectivity and speakers in both the cabin and shower.
Guest PA - European Queen (200 x 160 cm)
Guest SA - European Queen (200 x 160 cm)

Spacious Saloon
The saloon is designed with elegant and functional spaces, featuring ample natural light through large windows, a comfortable sofa, a galley, and a helm station with advanced controls.

Flybridge
The flybridge provides excellent visibility, allowing for sociable interaction or private enjoyment while underway.

Comfort and Stability
The catamaran design ensures exceptional stability and comfort, even in unexpected weather situations.

Performance
The Privilège catamaran is designed for both cruising and longer voyages.

Amenities

  • AC: Full
  • Voltages: 220 V
  • Hairdryer: Yes
  • Water Capacity: 238 US Gallons
  • Water Maker: Yes - 2
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: 5 YRS
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • # Dine In: 6 C
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Sugar Scoop only

Water Sports

  • Dinghy: 13ft AB
  • Dinghy Horsepower: 40HP
  • Wake Board: 1
  • Tube: 2
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Stand Up Paddle Boards: 2
  • Jetskis: 1
  • Other Toys: •Large removable canopies for foredeck and flybridge
    •Jet Ski: This is a great companion to the tender for group exploration and towing. It can be used outside of marine parks in Antigua, SXM, St. Barts, the Bahamas, and Italy.
    •Tender: open-style tender (no console) to maximize space and comfort for diving and snorkeling.

Diving

  • License: Instructor
  • Costs: Open water certification is $65 paid to PADI.
  • Number of Dives: 3
  • Tanks: 8
  • BCs: 8
  • Regulators: 8
  • Resort Course: 1 PP Included
  • Full Course: N/A
  • Scuba: Onboard
  • Air Compressor: Onboard
  • Dive Lights: 8

  • Location Details: Summer 2026 (Western Mediterranean, MYBA Terms): June 15 – Sept 30 | Home Port: Portisco, Sardinia *Pending Italian Charter License* Plus Expenses Winter 2026/27 (Eastern Caribbean, CYBA Terms): Dec 15 – April 15 | Home Port: St. Maarten Inclusive Rate
  • Summer Base Port: Portisco, Sardina | June 15 – Sept 30
  • Summer Operating Area: W. Med -Riviera/Cors/Sard.
  • Winter Base Port: St Martin | Dec 15- Apr 15
  • Winter Operating Area: Caribbean Leewards
  • Preferred Pickups: MED: Portisco (OLB)
  • Other Pickups: LWD: Palapa (SXM), Barnic (ANU
  • Turnaround: 48 hours min firm

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2026 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Winter 2026 to 2027 $43,900 $44,400 $44,900 $45,400 $45,900 $0 $0 $0 $0 $0 $0
PRICE DETAILS

Summer 2026 (Western Mediterranean, MYBA Terms): June 15 – Sept 30 | Home Port: Portisco, Sardinia *Pending Italian Charter License* Weekly Rate (up to 6 guests): €32,900 + expenses Italian VAT: 22% | APA: 25% Winter 2026/27 (Eastern Caribbean, CYBA Terms): Dec 15 – April 15 | Home Port: St. Maarten Inclusive Rate: - 2 Guests: $43,900 | 4 Guests: $44,900 | 6 Guests: $45,900 Holiday Rate 2026/27: 2-6 Guests $54,900 Christmas charters must end no later than the 26th December | New Years week charters cannot begin earlier than 28th December. 7 Night Minimum | 48 Hr turn .

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

April 23, 2026-May 31, 2026: Transit: Saint Marten, West Indies to Olbia, Sardinia*

October 1, 2026-December 15, 2026: Transit: Olbia, Sardinia* to Antigua, Leeward Island*

the crew

Sam and Zina met on holiday in St Marten where they romanced on the beach and dreamt of a life together in the sun. They married almost immediately, in Little Bay, Anguilla, and hatched a plan to team up in what is their dream job, which they call "running a floating 5-star hotel in paradise". They have been sailing professionally full-time, side-by-side, for more than ten years, all over the eastern Caribbean, across the Atlantic and around most of the Mediterranean.

Captain Sam
Professional captain with over ten years of experience navigating luxury yachts in the Caribbean and Mediterranean. Background includes a Physics degree from Manchester University and prior teaching experience at a leading UK private school.

Yachting Licences & certification
RYA MCA Yachtmaster Offshore with commercial endorsement for both sail and power vessels
STCW 10 Basic Safety Training
ENG 1 Medical Certificate
MCA Approved Engine Course
Food hygiene level 2
GMDSS General Operators Certificate (for long range marine radio)
OOW General ships knowledge
Operational HELM
OOW Advanced sea survival
RYA Cruising instructor
RYA Dinghy instructor
RYA Personal Water Craft (Jet Ski) Instructor
RYA Start Windsurfing Instructor
PADI Scuba instructor

Chef Zina
Professional chef and sailor with over ten years of experience on luxury yachts in the Caribbean and Mediterranean. Prior to this, she gained hospitality experience as a hotel concierge in Crimea and Italy. Her culinary training is international, encompassing gastronomic cuisine (France), Thai cuisine (Thailand), and yacht cookery (UK), and she holds certifications in Food Hygiene Level 2 and Food Allergy Awareness.

Culinary training
Diploma in Gastronomic Cuisine - Gastronomicom school, France
Yacht Chef Course - Ashburton Culinary School, UK
Superyacht Advanced Cookery - Galley Gang, UK
Thai Chef Diploma - Bangkok Thai Cooking Academy, Thailand
Food hygiene level 2
Food Allergy Awareness Training
Yachting certification
STCW 10 Basic Safety Training
ENG 1 Medical Certificate
RYA Day Skipper
RYA Yachtmaster Offshore Shorebased training
RYA Marine Radio Short Range
ENG 1 Medical Certificate

Deckhand Zeeman
Say hello to Zeeman, our 20-year-old deckhand who combines a hard-working South African farm ethic with serious high-seas experience. Raised on his family's guest farm, he mastered hospitality early by caring for visitors in the mountain cottage, campsites, and permanent caravans.

A true waterman, Zeeman is a dedicated professional obsessed with fishing, spear-fishing, and hunting lobster. Having recently completed a transatlantic crossing on MYMLAN II, he possesses expertise well beyond his years—even taking charge of navigational watchkeeping during the voyage. Whether he's teaching you to paddleboard, driving the tender, or acting as your guide to the local reefs, his skills are top-tier. He is even currently training to be a Divemaster.

When he isn't on the ocean, he's likely tinkering with his "Bakkie" (his beloved 4x4) or sharing stories about tracking wild game. He lives for the thrill of the dunes, drifting and off-road driving.

While he is high-energy and famous for his legendary dance moves, Zeeman is deeply vigilant. With a safety-first mindset and a constant watchful eye, he ensures every guest has a fantastic time while remaining completely secure. With Zeeman on deck, you're in hard-working, capable hands.
PADI Scuba Open Water

menu

*Inquire about customized or special menus.

Breakfast Menu

Daily Offerings

A selection of morning essentials including freshly brewed coffee and tea, milk, and freshly squeezed orange juice. Accompanied by homemade granola, Greek yogurt, seasonal fruit, butter, jams, and an assortment of freshly baked breads and daily pastries such as banana bread and chocolate, blueberry, or carrot muffins.

Healthy Starts

Light, nourishing options prepared fresh each morning:

â—ŒChia seed pudding â—ŒSmoothies â—ŒOvernight oats in rotating flavors â—ŒAçaí bowls â—ŒMini parfaits layered with yogurt, fruit, and granola

Cooked Breakfast

Made-to-order hot dishes crafted with care:

â—ŒEggs Benedict with bacon, or Eggs Royale with smoked salmon, served with hollandaise â—ŒPoached eggs with avocado or smoked salmon â—ŒFrittata with leeks, green peas, goat cheese, and Parmigiano â—ŒShakshuka with feta, chickpeas, and harissa â—ŒFull English breakfast with traditional accompaniments

 

Lunch

A selection of vibrant, refreshing plates perfect for a midday pause.

â—ŒSalmon Tartare served with homemade fries and a crisp leafy salad â—ŒMelon & Prosciutto Salad with shaved Parmesan â—ŒSeared Tuna Niçoise with green beans, Taggiasca olives, potatoes, and a light vinaigrette â—ŒVeggie Bowl with quinoa, seasonal vegetables, and green goddess dressing â—ŒAsian Soba Noodle Bowl with sweet potatoes, beets, carrots, cucumbers, nuts, seeds, hummus, and tahini dressing â—ŒOven‑Baked Fish Tacos topped with pineapple salsa and guacamole â—ŒPulled Pork Burgers with BBQ sauce, served alongside potato salad and coleslaw

Heartier Plates.

â—ŒSteak with chimichurri, stewed onions, and a seasonal salad â—ŒCreamy Curry Chicken Salad with hearts of palm, avocado, micro herbs, and toasted almond flakes

 

Dinner Menu

Elegant, flavorful plates crafted with fresh ingredients and classic techniques.

â—ŒPaella — a rich Carnaroli rice paella offered in meat or seafood style, featuring a medley of fresh seafood (subject to availability), spicy sausage, chicken, king prawns, clams, and mussels â—ŒHomemade Lasagna served with a bright burrata salad â—ŒFilet Steak cooked medium‑rare with peppercorn sauce, potato Pomme Anna, and roasted cherry tomatoes â—ŒMediterranean Baked Snapper with garlic, parsley, cherry tomatoes, olives, and white wine, served alongside baked baby potatoes â—ŒSlow‑Cooked Lamb Shanks braised in red wine, paired with creamy mashed potatoes and a peppery rocket salad

A rotation of global flavors for a memorable dining experience.

â—ŒGreek Night — grilled chicken breast, homemade tzatziki, baba ganoush, warm pita, couscous, and a classic Greek salad â—ŒIndian Curry Night — lamb balti, chicken bhoona, fragrant rice, homemade garlic naan, kachumber salad, raita, and chutneys â—ŒSushi Night — miso soup followed by an assortment of sushi and sashimi

 

Desserts

A curated selection of homemade sweets to finish the evening.

â—ŒCheesecake â—ŒPoached pears in saffron sauce with a swirl of cream â—ŒTiramisu â—ŒChocolate mousse â—ŒCrème brûlée â—ŒPanna cotta â—ŒChocolate fudge pie â—ŒHomemade tarts with crème diplomat and fresh berries â—ŒHomemade baklava â—ŒChocolate cake with chocolate buttercream frosting â—ŒCarrot cake with cream cheese frosting â—ŒBlack Forest cake

Inquire about Mymlan II

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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