Guests
8Cabins
4Crew
3Size / Year Built / Builder
62.0 Ft / 2019 / Lagoon
About
Awarded 3rd place in the culinary competition at the 2019 annual USVI Boat Show! Mahasattva is a luxury Lagoon 620 catamaran, offering 4 queen guest cabins, each with individual air conditioning controls, a private en-suite head with electric toilets, a bidet, vanity, and a dry shower stall. The main salon is very spacious. The aft deck is available for alfresco dining, lounging, and access to water and water toys and she has a large top fly-bridge with a 360-degree view, bar, and ice maker. MahÄsattva, meaning literally "great being", is a great bodhisattva who has practiced Buddhism for a long time and reached a very high level on the path to awakening (bodhi). Generally refers to bodhisattvas who have reached at least the seventh of the ten bhumis.
Accommodations
Mahasattva accommodates 8 guests in 4 spacious queen cabins with en-suite with stall showers and electric freshwater flush toilets with bidets. All cabins also has 32" Smart TV's and USB charge ports for your devices.
Large salon for lounging with a large pop-up TV, or formal dining. Large aft deck lounge and alfresco dining area with access to the water on two wide sugar scoops with SS steel ladders and deck showers. On top, a spacious fly-bridge with a 360-degree view, fridge, bar, and lounge area. On the bow, two large lounge areas, trampolines, and bow seats for spotting dolphins.
Mahasattva is fully air-conditioned 24/7.
Two (!) wine fridges.
The Crew has separate accommodations and separate shower and restroom facilities.
Charter Types
Green Initiatives
Technical Details
Water Entertainment
2 Sub-Wings
Wakeboard
Water Skis
2 x 2-person kayaks
2 x SUP boards
Inflatable Floating Dock
Large towable Tube
2 x GoPro's with Underwater Dome and multiple adventure mounts
Large ergonomic pool noodles
2 inflatable unicorns
Inflatable Flamingo
Inflatable Whale shark
Scuba Diving
All dives will be guided by our onboard Dive Instructor.
If your last dive was more than a year ago, we’ll start with a refresher dive.
We offer 4 complimentary guided dives during your charter.
With 4 divers at a time, this can be done with no extra planning or conditions.
If you want more than 4 divers in the water at one time we have two options.
i. If one of your party is a PADI certified Dive Master they can st
our Dive Instructor’s discretion to assist our Dive Instructor to accommodate all onboard guests.
ii. If not, we can also have one of the other qualified divers on the
crew accompany the dive party up to 8. However, this will have
to happen after the mid-day meal when the guest is planning
for an onshore diving option that evening.
Two GoPro's ready to record your experience.
**Ian Quigley is Dive Instructor January 15-July 15
**Adam Wilson is Dive Instructor July 15-January 15
Discover Scuba” dive to a depth of 40’. You will need a medical form and if you have any physical conditions that present risk a Doctor’s signed waiver that you are OK to dive. Charge is $150 and paid directly to our own board instructor.
PADI Advanced Open Water Instruction and certification
We will offer this course for up to 4 students at a time. This is open to anyone who is a PADI open water certified diver. After completion of this course you will certified to dive deeper than 60’. To fully enjoy dives such as “The Wreck of the Rhone” we recommend this during your trip. This costs $300 per student. To be paid directly to our Dive Instructor.
4 dives are included per guest. Additional dives are offered at $50 per guest per dive.
Onboard Entertainment
Rates
| Winter 2019 to 2020 |
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $34,000 | $35,000 | $36,000 | $37,000 |
| $34,000 | $35,000 | $36,000 | $37,000 |
| $34,000 | $35,000 | $36,000 | $37,000 |
| $34,000 | $35,000 | $36,000 | $37,000 |
| $34,000 | $35,000 | $36,000 | $37,000 |
| $34,000 | $35,000 | $36,000 | $37,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Crew Profile
***CREW FOR JANUARY 2021-JULY 2021***
IAN WHITNEY - BLAIR BARBOUR - IAN QUIGLEY
Captain 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 snowmobile 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.
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.
Chef 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 that 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.
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 his Irish upbringing and service industry background in bartending make him a very welcoming and accommodating presence on any sail. Ian has sailed in 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.
***CREW FOR JULY 2021-JAN 2022***
MAGNUS WITTERSO - LINDSEY CHIRICHIELLO
Captain Magnus hails from the frigid fjords of Norway with several captains in his blood line. He spent his entire childhood regatta racing, teaching sailing and working for the King in the Norwegian Navy before he felt himself being drawn to far more tropical latitudes. Now, thawed out, and after several years of cruising on his private sailboat, multiple ocean crossings and chartering the most stunning waters and island groups in the world, he can guarantee a fantastic experience with well thought out itineraries and adventures.
Chef Lindsey hails from New England and a long line of chefs. Following in her fathers footprints, she found herself in the restaurant industry at a very young age. Always mesmerized with the tasty creations flowing out of the New England kitchens she worked in, she decided to peruse her passion for the culinary arts. She immersed herself in culinary courses and the bustling food scene. In an effort to keep her passion for travel stoked as well, she set off in the yachting industry roughly eight years ago.
From the Eastern Seaboard of the US, France to Spain, Italy to Turkey, Croatia and many other stops in between, she has honed her skills in several different styles of cuisine. On crossing the Atlantic she let her creative side flow with inspirations from the Caribbean and South America. She takes much pride in tantalizing your taste-buds, but also in constructing creative cocktails, and cultivating a vacation for the memory books! Magnus and Lindsey met at anchor and have been together, living on boats, for over 5 years. They tied the knot last year in Tenerife, in the Canary Islands.
Before our Dive Instructor Adam moved to the US Virgin Islands in February 2016, he was working for Carnival Cruise Lines onboard for 4 years. He worked in Camp Carnival with the kids for almost 2 years and then I became an Entertainment Host. He got to travel all over the Caribbean, Bahamas, Alaska, and Australia. Since moving to St. Thomas, he has become PADI MSDT (Master SCUBA Dive Trainer) as well as a 50-ton USCG Masters License Captain.
Menu
CHEF BLAIR'S MENU
Accompanied by photos 1-5
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
CHEF LINDSEY'S MENU
Accompanied by photos 6-10
BREAKFAST
Fresh juices, coffee and tea to be served every morning alongside
fresh baked goodies, granola, cereals and a fruit platter
Crabby Eggs Benedict
Jumbo lump crab meat, arugula and a poached egg served over a
toasted english muffin and topped off with a creamy homemade
hollandaise
Fluffy French Omelet
Three eggs omelet craddling wilted pinach, sundried tomatoes,
sauteed spring onions and aged cheese
Coconut Pancakes
Fluffy coconut pancakes topped with fresh toasted cocnut and a
pineapple run maple syrup.
Crepes
Filled with local fruits stewed in caribbean raw honey topeed with
a decadant whipped marscapone and pecan dust
Cast Iron Skillet Fritatta
Comprised of farm fresh eggs and locally sourced fresh vegetables
enriched with herbs and savory cheeses
Tropical Overnight Oats
Steel cut oats layered with yogurt, caribbean honey, chai seeds and
fresh local fruits such as papaya, mango and starfruit
Lobster Quiche
Oven baked quiche with a homemade crust overflowing with
lobster, bacon and gruyere cheese
LUNCH
Herb Grilled Lemon Chicken and Quinoa Salad
Juicy herbed chicken served over a tricolor quinoa salad comprised of arugula,
grapefruit supremes, toasted pinenuts and creamy goats cheese finished with a house
made tangy citrus vineagrette
Mahi Mahi Tacos
Pan seared Mahi Mahi with a chili lime slaw, fresh mango and an avocado crema drizzle
Lobster BLT
Buttery Brioche stacked high with crispy bacon, Heirloom tomatos, fresh spinach leaves
and caribbean lobster with avocado aoili
Grilled Shrimp and Romaine Ceasar
Lightly grilled romaine heads topped with smokey shrimp, freshly grated parmesan,
garlic croutons, cherry tomatoes and a creamy ceasar dressing
Honey and Ginger Candied Salmon
Skin on candied Salmon filets accompanied with sweet potato, toasted farro, crispy kale,
red onion and crumbled feta
Homemade Crab Cakes
Jumbo lump crabcakes served over a summer vegetable salad and a variety of
homemade sauces, such as mango chutneys, horseradish cream sauces and traditional
tarter sauce
Caribbean Jerk BBQ
Caribbean Jerk chicked bbq’d to perfection and served with local hot sauces, beans and
rice, local callaloo and sweet plantains
SUNDOWNERS
to be accompanied with fresh Caribbean cocktails
· Baked brie with warm fig, crisp apples and house made baguette
· Smoked fish dip with crunchy vegetables and pita points
· Tuna Poke with fresh avocado and toasted sesame
· Whipped honey goats cheese with cranberries and pistachios served on
a slice of ripe asain pear
· Roasted red pepper and machengo sliders
· Conch ceviche
· Smoked salmon blinis
· Charcuterie and cheese boards
· Mediteranean flat breads
· Proscuitto wrapped melon
DINNER
Filet Oscar
Filet mignon marniated and grilled to order served with asparagus, garlic mashed potoatos
and toppped with a tender crabmeat bernaise sauce
Seared Diver Scallops
Pan seared diver scallops with a herbed brown butter over a creamy truffle rissotto and
wilted greens.
Caribbean Cocnut Curry
Local Red Snapper, aromatic jasmine rice, stewed onions, stewed tomatoes and local
vegetables topped with a vibrant coconut curry sauce
Meditteranean Sea Bass
Pan seared sea bass topped with a tomato and oilve tapenade. Served over an artichoke and
roasted red pepper cous cous salad
Coconut Almont Crusted Cod
Baked cod complimented with a airy coconut and almond crust a top broccoli rabe and
creamy polenta
Seafood Paella
Traditional Spanish seafood paella overflowing with jumbo shrimp, mussels and clams and
accompained with freshly made crusty baguette
Sesame Seared Ahi Tuna
Perfectly seared Ahi tuna served over a bed of coconut basmati rice accompanied by a fresh
cucmber seaweeed salad and blistered peppers
Garlic and Herb Crusted Frenched Rack of Lamb
served with rosemary fingerling potatoes and honey roasted root vegetables
DESSERTS
· Merengue nests filled with a tart lemon curd and topped with fresh fruit
· Decadent chocolate mousse with a homemade chantilly
· Coconut Panna Cotta weith a passion fruit gelee
· Red wine poached pears
· Salted caramel and toasted coconut cheesecake
· Mango or grapefruit granita
· Caribbean rum cake
· Key lime semi freddo
· Banana and mango flambe with vanilla ice cream
Embarcation
Yacht Haven, St. Thomas, USVI
on 2019-12-21
Disembarcation
Yacht Haven, St. Thomas, USVI
on 2019-12-28
Embarcation
St. Thomas
on 2019-11-23
Disembarcation
St. Thomas
on 2019-11-30
Embarcation
Blue Lagoon Marina, St. Vincent
on 2019-10-19
Disembarcation
Port Louis Marina, Saint Georges, Grenada
on 2019-10-25
Embarcation
Blue Lagoon Marina, St. Vincent
on 2019-10-19
Disembarcation
Port Louis Marina, Saint Georges, Grenada
on 2019-10-25
Embarcation
Blue Lagoon Marina, St. Vincent
on 2019-10-19
Disembarcation
Port Louis Marina, Saint Georges, Grenada
on 2019-10-25
Embarcation
Blue Lagoon Marina, St. Vincent
on 2019-10-19
Disembarcation
Port Louis Marina, Saint Georges, Grenada
on 2019-10-25
Embarcation
Red Hook, St. Thomas, USVI
on 2019-04-13
Disembarcation
Red Hook, St. Thomas, USVI
on 2019-04-20
Guests
8Cabins
4Crew
3Size / Year Built / Builder
62.0 Ft / 2019 / Lagoon
SCUBA
Onboard
Catamaran specifications
Beam
32.1 FeetDraft
5.1 FeetType
CatamaranSpeed
Cruising Speed 7, Max Speed 10Cabin beds
4 Queen(s)Layout
Select currency
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Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
SIMILAR YACHTS TO MAHASATTVA
Sleeps 6 guests in 3 Cabins
Size: 62.0 Ft
$34,000 - $38,000
per Week