MAHASATTVA Yacht Charter Catamaran

$29,700 - $34,000 / Week All Inclusive Learn more

MAHASATTVA Yacht Charter Catamaran

$29,700 - $34,000 / Week All Inclusive Learn more

Lagoon 62.0 Ft Sleeps 8 guests in 4 Cabins

Specifications

Type Catamaran

Builder Lagoon

Year Built 2019

Size 62.0 Ft

Beam 32.1 Feet

Draft 5.1 Feet

Max Guests 8

Number of Crew: 3

4 Cabins 4 Queen(s)

Speed Cruise Speed 7, Max Speed 10

Winter Area Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Summer Area Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Accommodations

Crew Profile

Entertainment

Reviews

Accommodations

Mahasattva accommodates 8 guests in 4 spacious queen cabins, ALL en-suite with stall showers and electric fresh water flush toilets with bidets. Additionally there is a single berth cabin in forward port hull with ensuite bath, accessible from the deck only.

Large salon for lounging or formal dining plus aft deck lounge and alfresco dining are plus top fly-bridge with 360 degree view.

Mahasattva is fully air-conditioned throughout.

Wine cellar

The Crew has separate accommodations and separate shower and restroom facilities.

Cabins :

Queen(s) :

Showers :

Wash Basins :

Electric Heads :

Layout

Ammenities

Helipad :

Jacuzzi :

A/C :

Full

Sun Awning :

Yes

Hammock :

Wind Scoops :

Deck Shower :

Yes

Bimini :

Yes

Hair Dryer :

Yes

Num Hatch :

Technical Details

Cruise Speed :

Max Speed :

Generator :

21.5 Kva, 110V

Inverter :

Yes

Voltages :

110V

Water Maker :

280 L/h, 1

Water Capacity :

2 x 240 L / 4 x 63 US Gal

Charter Types

Special Diets :

Yes

Kosher Diets :

Inq

Bbq :

Yes

Gay Charters :

Yes

Nude Charters :

Yes

Guest Smoke :

Smoking on aft sugar scoop ste

Crew Smoke :

Crew Pets :

Crew Pet Type :

N/A

Guest Pet :

Children Allowed :

Yes

Min Child Age :

No minimum

Green Initiatives

Water maker:

Yes

Reusable Bottles:

Yes

Crew Profile

Captain Name :

Ian Whitney

Captain Birthday:

1982

Captain License:

USCG 100T Masters

Number of Crew:

Nationality/ies:

USA

Language/s:

English

Crew Licenses:

STCW/Yoga certified, Reiki Master

Crew Details:

Ian Quigley First Mate

World traveler, Blair Barbour, spent her youth between the art scene in Philadelphia and skeet shooting in the back woods of Virginia. She and her father built a sailboat in their garage when she was a child and she grew up in the water - snorkeling in Mexico, canoeing the Moose river in Maine, whitewater rafting in West Virginia, pretending to surf in California, scuba diving with sharks in the Caribbean, sailing the Outer Banks and spending a lot of time finding treasure at the bottom of the community pool.

She is a big part of the local animal advocacy scene in Philadelphia, winning Miss Pinup Philadelphia 2014 and helping to raise awareness for breed discrimination through the organization Pinups for Pitbulls. Other than sailing and cooking, Art is her absolute passion and her signature style is paper collage. Her art has been recognized with an International Art award from Neo Pop Realism and can be found globally with works residing in every major US city and in Paris and Hong Kong. She was accepted into the Artist Residency Program at the Chiricahua National Monument in Arizona where she wrote and illustrated one of her numerous children's books. Blair has used her talent for many charities supporting local arts programs in Philadelphia schools, Pinups for Pitbulls, the Wounded Warrior Fund and raising money to aid Haiti after the earthquake. Most of her current inspiration comes from the ocean and you can check out her work at this link: www.BlairBarbour.com

Blair and her famous sommelier sister – Erin Barbour: Thinking-Drinking.com have traveled through Europe and Asia eating the local cuisine and drinking the best wines. Her sister owned a number of French restaurants and wine shops where they have collaborated on many culinary events. Blair learned some of the European techniques for her sous chef position in Philadelphia, spending many long nights creating 15 course dinners in New York City and watching the sunrise while finishing assembling the millionth homemade ravioli.

Blair has lived in Brazil where she got her Yoga certification and after living in the Las Vegas desert for 2 years teaching Yoga workshops, she moved up to Lake Tahoe in the mountains. There she was employed on an 80ft motor yacht which chartered through the most beautiful parts of the lake and of course went skiing whenever possible. This is where she met the Captain of the Vessel, Ian Whitney, who later ran off to the Caribbean with her to sail the Bodhisattva.

Ian was practically born a Captain. He took his first steps as a toddler on a boat while sailing down the coast of Mexico with his mother and father. Ian’s father has been a sea Captain his whole life, sailing across the world and also finding his home in the Virgin Islands. Throughout Ian’s childhood he traveled back and forth between the Caribbean Sea and the snowy mountains of Lake Tahoe. He doesn’t just have his sea legs but he has his land ones too, as he makes Blair look bad with his snowboarding skills.

He grew up in Lake Tahoe, California where he raced sailboats, won the polar plunge, studied pottery, perfected snow mobile wheelies, found the best cliffs to jump off of, snowboarded down glaciers and learned to scuba dive at high altitudes. He moved to the California coast to live on a sailboat and go to college where he studied Film and Media Production. He then ran off to Hollywood and worked on movie sets before finding his way to San Diego where he remodeled a Baltic 42 sailboat as his new home.

After sailing and surfing the California Coast, he made his way to the Caribbean where he chartered several different Catamarans, spending 7 years getting to know these islands in and out while learning how to grill the perfect lobster. During hurricane season he avoided land and would head to Europe sailing through Croatia and the Mediterranean. And finally after many years away he found his way back to the mountains in Lake Tahoe where he captained an 80ft motor yacht and met a new crewmember named Blair, who loved boats almost as much as he did.

They found the Mahasattva and moved to the Caribbean and are excited to help create your best vacation possible. Whether you are looking for a relaxing time with beautiful sunsets or an action packed adventure – either way you are going to eat some great food.

First Mate Ian Quigley
Ian is a lifelong sailor and traveler. Moving to Ireland at a young age Ian was introduced to sailing and racing and moving to San Francisco allowed him to hone his sailing in a very demanding environment. Being on boats has made him very at home on the water and between his Irish upbringing and service industry background in bartending make him a very welcoming and accommodating presence on any sail. Ian has sailed Ireland, San Francisco, France, Spain, Portugal, and in the Caribbean. Ian ’s professional conduct, as well as his enthusiastic love of the ocean and nature, brings a wonderful joyful perspective to the charters.

Water Entertainment

Dinghy :

15' RIB center console

Dinghy Hp :

60HP

Dinghy Pax :

Adult Wskis :

Kids Skis :

Jet Skis :

Wave Run :

Knee Board :

Wind Surf :

Gear Snorkel :

Yes

Tube :

Yes

Scurfer :

Wake Board :

Yes

One Man Kayak :

Two Man Kayak :

Float Mats :

Swim Platform :

Hydraulic platform & Scoop Ste

Boarding Ladder :

S/S off scoop steps

Dinghy Sailing :

Games Beach :

Fishing Gear :

Yes

Fish Gear Type :

Trolling

Num Fish Rods :

Under Water Cam :

Yes

Under Water Video :

Yes

StandUp Paddle:

Deep Sea Fishing:

Yes

Sail Instructor:

Other Toys :

Sun lounger pads for the trampoline
2 Sub-Wings
2 inflatable flamingos

Scuba Diving

Scuba :

Yacht offers Rendezvous Diving only

License Info :

Compressor :

Onboard

Onboard Entertainment

Vcr Dvd :

Yes

Salon Stereo :

Yes

Num Dvd :

Apple TV

Board Games :

Yes

Num Dine In :

Sat TV:

iPod:

Yes

Other Entertain :

TV in every cabin and one in the saloon, with access to Apple TV

1 Yacht Reviews

5 Average rating

Review 1

Starting on

Red Hook, St. Thomas, USVI

at 2019-04-13

Finishing on

Red Hook, St. Thomas, USVI

at 2019-04-20

How would you qualify skipper:

Gasper was professional, flexible, catered to our every whim, and set a high standard for the crew.

How would you qualify rest of the crew:

The crew were first class and good company as well. They respected our privacy but we enjoyed their company so much that we included them in many of our discussions.

How would you qualify the yacht (comfort, features, general maintenance, etc):

This was an incredible boat. Brand new and impeccably maintained.

How would you qualify the itinerary:

The captain adjusted the itinerary to optimize it for our group. He was extraordinarily sensitive to our desires and fulfilled them totlally.

How would you qualify the sports and leisure activities/equipment on board:

There were so many amenities that we never used some of them.

How would you qualify the food and drinks:

The food was superb and perfectly presented! I gained 4 pounds despite all the exercise, but it was worth it. The chef accommodated my gluten-free wife without discomforting the rest of us.

How would you qualify the entire experience of your trip:

Best vacation I've had in every respect.

â? Breakfastâ?
Jumbo lump crab Eggs Benedict - drizzled with hollandaise and served with sweet potato hash browns
Pain Perdue French toast - baguettes with blueberry syrup reduction, powdered sugar & served w/fresh fruit
Veggie Frittata – with a cauliflower crust over toasted kale chips served with avocado and tomato
Avocado Toast – local avocado spread over homemade bread topped with a fried egg served with fruit salad
Gourmet Breakfast Burritos – bacon, egg and cheese, or vegetarian stir fry with sour cream
Blueberry Scones with a lemon glaze – served with oatmeal and fresh fruit
Grandmas Buttermilk Pancakes – served with sausage and eggs
Strawberry Banana Almond muffins – topped with brown sugar
Berry Granola Yogurt Parfait – served in layers and topped with fresh fruit
Quinoa Quiche Muffins – with spinach and served with bacon and home fries
Veggie Scramble over roasted potatoes – topped w/fresh salsa and avocado served with fresh fruit

â? Starters â?
Spicy avocado deviled eggs – made with fresh avocado and local hot pepper sauce
Clams Casino – with seasoned panko and lemon
Beef and Veggie burger sliders – made with local ingredients
Mini baked Brie Bites - with raspberry glaze
Goat Cheese Salad – with crispy panko and a Gorgonzola-pear vinaigrette
Pesto tortellini Pasta - with cherry tomatoes drizzled in olive oil and Parmesan cheese
Caprese salad – tomato, mozzarella, and balsamic vinaigrette
Fried Raviolis – served with homemade marinara
Mushroom Tarts – with a flaky crust and creamy center
Conch and Corn Fritters – served with a spicy aioli dipping sauce
Thai Lettuce Wraps – Chicken or Vegetarian
Roasted Brussel Sprouts and Prosciutto Skewers – with balsamic drizzle

â? Lunch â?
Cuban pork tacos - with black beans and cabbage salad
Beef and chicken skewers - over wild rice with aioli sauce
Flat bread pizza spread - sweet potato sage, margarita, four-cheese mushroom
Salmon Quiche - with feta cheese over fresh salad with lemon-onion dressing and candied almonds
Sautéed Mushroom and Poblano Pepper Quesadillas - w/roasted corn salad, tomatoes & pickled jalapenos
Clam Chowder â? with local clams and lemon pepper goat cheese salad
Gourmet Grilled Cheese – with mushrooms, peppers and onions served with sweet potato french fries
Butternut Squash Perogies – served with an roasted beet and avocado salad
Cream of Asparagus Soup – served with a roasted carrot sprout salad
Thai Spring Rolls – shrimp or tofu served w/salad and sautéed yams complimented w/sweet chili dipping sauce
Baked salmon meatballs – served with creamy avocado sauce over jasmine Rice

â? Dinner â?
Baked Salmon â? with hollandaise sauce over risotto with a side of asparagus
Seared Scallops â? over angel hair pasta in cream sauce and veggies
Cauliflower steaks over mushroom risotto - with roasted carrots
Seared Ahi Tuna â? with a teriyaki glaze served with vegetable fried rice
Filet Mignon â? over garlic mashed potato served with roasted brussel sprouts
Thai Shrimp â? with peanut sauce
Chicken Marsala â? with fettuccini and roasted zucchini
Roasted Frenched rack of Lamb â? with mint glaze and roasted turnips
Spiny Lobster Tail â? local lobster, wild rice and asparagus
Gnocchi in creamy pesto sauce â? served with a Cherokee purple tomato caprese salad

â? Dessert –
Peachâ?Apple Cobbler – with melted butter and brown sugar
Chocolate filled Croissants – with an ice cream sundae
Strawberry short cake – warm shortcake with fresh strawberries and whipped cream
Warm Chocolate chip pan baked cookies - with milk and ice cream
Chocolate mouse Parfait – with fresh whipped cream
Fried Plantains – served with brown sugar and vanilla Ice cream
Chocolate Ganash Cake – topped with crème en glaze
Fresh Frozen fruit Pineapple Icee – with pineapple chunks and garnished with sage
Monster Blondies – with white chocolate chunks and toasted walnuts
Crème Brulee – topped with raspberry glaze

â? Cocktails â?
Rum Punch – local recipe with island rum
Blackberry Mojito – with fresh berries and mint
Grapefruit Vodka Sunrise – served with fresh grapefruit and a rosemary sprig
Ultimate Bloody Mary – with bacon wrapped shrimp skewers and celery
Classic Mimosa – mixed with fresh homemade orange juice
Pina Colada Sunrise – made with fresh pineapple and coconut
Mai Tai – made with fresh local fruits
007 Dirty Martini – with blue cheese stuffed olives
Painkiller – Cruzan dark rum, pineapple, a splash of orange, coconut, and fresh nutmeg
Classic Margarita – made with fresh limes and top-shelf Tequila