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2018 58ft Catamaran Sleeps 6 Guests In 3 Cabins, Unforgettable charter vacation


From $27,700/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 58ft

Cabins: 3

Built: 2018

Crew: 2

Builder: Leopard

Talk about a charter machine! This 2018 58' Leopard offers the best in large open decks and spaces for lounging, including a comfortable indoor salon, a breeze-filled fly-bridge with seating for 6, and the fun forward netted space to experience sailing firsthand. The split-level style interior offers three guest staterooms, two of which are on the main deck level and include a semi-private walk out "patio."

All guest staterooms include en-suite bathrooms, air conditioning, and everything you would need to create sailing memories with families and friends. Guests will never forget their charter experience on Lady Susan!

TOYS: 2 Stand Up Pad...



6 Guests

3 Queen Beds

3 Wash Basins

3 Cabins

3 Showers

3 Electric Heads

Three guest cabins, each with private en-suite bathroom....




WiFi internet access


Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans


Bimini Top


Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms


Water fun


Floating Mats

Beach Games

Stand Up Paddle

Snorkeling Gear

2 Man Kayak

Fishing Gear

Bow Thruster, Raymarine Axiom Electronics Package including 12" MFDs at helm and inside nav station, radar, autopilot and AIS, Northern Lights 20kw Generator (under 2,300 hours), Webasto AC Chiller units, Custom granite countertops, 2 x custom wooden tables, one on aft deck, one on flybridge, wine fridge and beverage prep station in salon, inside throttle control for engines and autopilot control / nav station so you can drive your yacht from inside, 6 x Walk on 140Watt Solar Panels with Victron Smart Controllers, watermaker, electric furling genoa, 75lb Anchor with Swivel, Flybridge/Helm Isinglass Enclosure, Custom 1.5" stainless steel sold rails all around main decks, 3' high, additional railings going to fly bridge, additional grab bars on fore deck, , 48" Flatscreen TV on a Lift System, Auxillary Fuel Tanks, Blue Underwater lights, Washer/Dryer, Dishwasher, additional freezer, center console tender & outboard, flybridge with sink, fridge, icemaker bbq and prep station


Capt. Terrance “Bubba” Gainan

Terrence was born in the water. Surfing by the age of five, picking up a fishing pole shortly after and becoming fascinated with the ocean throughout his experiences. He bought a Hobie '16 before he even had his driver's license and was a state champion surfer for six years straight. The love and respect he has for the ocean is indescribably fascinating. He is a lover of life and people are drawn to the good energy he brings along with him wherever he explores.

Chef Jessica Filkins

Jessica enjoys cooking all types of cuisine. She specializes in catering to guests’ specific dietary preferences such as vegan, gl...




<p style="text-align: center;">Vegan Sample Menu</p> <p style="text-align: center;">Breakfast</p> <p style="text-align: center;">Avocado toast topped with cherry tomatoes, microgreens and balsamic glaze</p> <p style="text-align: center;">Acai smoothie bowl with granola, coconut and fresh berries</p> <p style="text-align: center;">Plantain pancakes with maple syrup</p> <p style="text-align: center;">Lunch</p> <p style="text-align: center;">Homemade veggie burger and sweet potato fries</p> <p style="text-align: center;">Mixed greens, vegetable medley, toasted pumpkin seeds, lemon-herb dressing</p> <p style="text-align: center;">Quinoa bowl with sweet potato, black beans, avocado, and cashew cream sauce</p> <p style="text-align: center;">Appetizer</p> <p style="text-align: center;">Butternut Squash soup served with vegan toast Rainbow salad, local greens, cabbage, peppers, onions, tomatoes</p> <p style="text-align: center;">Mini polenta pizzas</p> <p style="text-align: center;">Dinner</p> <p style="text-align: center;">Pad thai with colorful vegetables, tofu, and the best peanut sauce ever!</p> <p style="text-align: center;">Portabella mushroom stued with quinoa, vegan cheese and caramelized onions</p> <p style="text-align: center;">Red pepper stued with rice, beans, and sweet potatoes</p> <p style="text-align: center;">Dessert Raw-vegan blueberry cheese cake Double chocolate brownie with oat milk ice cream</p> <p style="text-align: center;">Carrot cake with cashew cream cheese</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Pescatarian Sample Menu (whole food, gluten free, grain free, no processed foods, no cane sugar, limited diary, no legumes, no artificial sweeteners)</p> <p style="text-align: center;">Breakfast Egg frittata with caramelized onions, spinach, mushrooms, and tomatoes</p> <p style="text-align: center;">Nut flour wae cups filled with fresh berries and maple syrup</p> <p style="text-align: center;">Salmon locks on grain free bread with cashew cream cheese</p> <p style="text-align: center;">Lunch</p> <p style="text-align: center;">Tuna poke bowl with avocado Shrimp and pesto stued sweet potatoes</p> <p style="text-align: center;">Mixed green salad with fried Snapper</p> <p style="text-align: center;">Appetizer</p> <p style="text-align: center;">Calamari with a creamy lemon-basil dipping sauce</p> <p style="text-align: center;">Wahoo ceviche with home-made cassava chips</p> <p style="text-align: center;">Cucumber slices topped with crab salad</p> <p style="text-align: center;">Dinner</p> <p style="text-align: center;">Mahi Mahi with garlic-herb sauce, sauteed mushrooms and asparagus</p> <p style="text-align: center;">Freshly speared grouper, fried plantains, cauliflower rice</p> <p style="text-align: center;">Sesame seared tuna, carrot-ginger pure, sauteed green beans and purple cabbage</p> <p style="text-align: center;">Dessert</p> <p style="text-align: center;">Avocado key lime cheesecake</p> <p style="text-align: center;">Flourless chocolate cake Chocolate-passionfruit pie</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Low Carb Sample Menu</p> <p style="text-align: center;">Breakfast</p> <p style="text-align: center;">Roasted red pepper stued with scrambled eggs and sausage</p> <p style="text-align: center;">Canadian bacon cups filled w/ steamed spinach, poached eggs, topped with hollandaise</p> <p style="text-align: center;">Avocado stued with scrambled eggs, side of turkey bacon</p> <p style="text-align: center;">Lunch</p> <p style="text-align: center;">Classic caesar salad with grilled chicken</p> <p style="text-align: center;">Grouper with almond parmesan crust, tartar sauce, mixed green salad</p> <p style="text-align: center;">Zucchini and eggplant based lasagna with grass fed beef</p> <p style="text-align: center;">Appetizer</p> <p style="text-align: center;">Bacon wrapped Scallops</p> <p style="text-align: center;">Shrimp skewers with sriracha mayo sauces</p> <p style="text-align: center;">Sliced cucumber with creamy crab dip</p> <p style="text-align: center;">Dinner Filet mignon, cheesy mashed cauliflower, roasted garlic, asparagus</p> <p style="text-align: center;">Grilled Lobster tail, garlic butter, green beans and roasted acorn squash</p> <p style="text-align: center;">Lamb chops, butternut squash purée, broccoli</p> <p style="text-align: center;">Dessert</p> <p style="text-align: center;">Flourless chocolate cake</p> <p style="text-align: center;">Pumpkin pie with whipped cream</p> <p style="text-align: center;">Blueberry cheese cake</p>