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.
Amenities
Onboard Entertainment
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
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.
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.
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $36,500 | $37,500 | $38,500 | $39,500 |
| $36,500 | $37,500 | $38,500 | $39,500 |
| $36,500 | $37,500 | $38,500 | $39,500 |
| $36,500 | $37,500 | $38,500 | $39,500 |
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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Captain
Crew
Brief
***CREW FOR JANUARY 2022 - JULY 2022***
BRIAN SCHOTT - KATIE SAUNDERS- ADAM WILSON
*** BRIAN, KATIE & ADAM ARE FULLY VACCINATED FOR COVID-19*****
Chef Saunders is a small town girl with big world experience and is excited to bring her knowledge of food and fine dining to your vacation! With a background in catering, resort event planning, cafes and organic eateries, Katie has always had a passion for cooking and entertaining. Her career brought her to the sunny island of St Thomas, where she fell in love with the simple, sweet way of island life. Soon after, the opportunity to cook on the water presented itself and she dove into the world of yachting! As a luxury yacht chef and chief stewardess with 6+ years experience operating luxury yacht charters throughout the Caribbean, she will amaze you with her incredible food and warm hospitality!
Qualifications
-Award winning Luxury/Super Yacht Chef
-6+ years of culinary experience
-Sous Chef aboard yachts based in the Bahamas, Florida, Mexico and Hamptons
-Culinary Competition Virgin Islands Professional Charter Association
-Winner Best Dessert 2020
-Runner Up Best Entree 2020
-Winner Best Dessert 2018
-Bronze Level graduate from White Pepper Chefs Academy
-Level 2 Food Hygiene Certification
***CREW FOR JULY 2021-JAN 2022***
MAGNUS WITTERSO - JAYDE COUZYN - ADAM WILSON
***MAGNUS, JAYDE & ADAM ARE FULLY VACCINATED FOR COVID-19*****
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 Jayde is originally from sunny South Africa. She grew up being heavily influenced by the coastal culture, which is famous for its sailing, as well as, its unique and impeccable coastal food and wine service. It was here that her love for the service industry began. Jayde graduated from University with a honors degree in software development. Afterwards, she went to pursue an offshore sailing license. Since then, she has spent the last eight years working aboard various vessels, such as cruise ships, catamarans, motor and sailing yachts, as a key part of the galley service, as well as interior and deck teams.
Jayde believes that yachting is the perfect career for her. She takes particular pride in going the extra mile to enhance the experience of your time on board and in creating beautiful, fresh and island influenced meals. When not on board the vessel, she is a passionate traveler, snowboarder, kite surfer and writer.
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.
***MAGNUS, JAYDE & ADAM ARE FULLY VACCINATED FOR COVID-19*****
Menu
Chef Jayde's Sample Menu
BREAKFAST
- Fresh Local Fruits, Yoghurts, Smoothies and Cereals
- Banana/Blueberry Pancakes or Waffles w/ Homemade Rum Syrup, Fresh Berries and Crisp Bacon
- Perfectly Poached Eggs Benedict w/ Homemade Hollandaise, Dill Sour Cream/Smoked Salmon/Caper OR Seared
Vegetables, Bacon & Avocados
- Omelette Bar to Order w/ Fruit Salad & Hash Browns
- Caramel and Almond Crusted Vanilla French Toast & Spiced Sausages
- Freshly Baked Muffins
- Spinach and Mushroom Quiche
- Fresh Local Bread, Croissant’s & Baguette Breakfast Sandwiches
- Coffee, Coffee, Coffee...and Variety of Teas
LUNCH
- Blackened Caribbean Shrimp Caesar Salad w/ Homemade Garlic Bread, Tangy Reduction and Parmesan Crisps
- Basil/Black Bean Cheese Hamburgers In Paradise w/ Homemade String Truffle Fries
- Mediterranean Style Buffet w/ Lemon, Herb & Honey Baked Chicken and Garlic Butter Flatebreads
- Healthy Seafood Quinoa Salad & Crisp Ciabatta
- All You Can Eat Local Caribbean Style Fish Tacos and All You Can Drink Margaritas
- Spicy West Indian Chicken Roti w/ Fried Plantains Crisps & Papaya/Tomato Salad
- Maryland Style Crab Cakes w/ Curry Mayo & Local Fresh Salad Greens
APPETIZERS
- Fresh Cut Vegetables with Homemade Garlic/Red Pepper Hummus & Tapenade Selection
- Rum Balsamic Reduction On Top Fresh Caprese Salad
- Vegetable or Beef Blue Chip Nachos with Homemade Guacamole/Salsa
- Rare Seared Sirloin Steak, Local Basil On Top Spinach and Cream Cheese Stuffed Mushrooms
- Crispy Top Parmesan Spinach Artichoke Dip with Roasted Pita Bread
- Smoked Salmon, Cream Cheese and Capers On Top Crunchy Toasts
- Grilled Bacon Wrapped Scallops On Top Fresh Local Greens w/ Fig Reduction
- Crispy Stuffed Wontons w/ Sweet Chilli Sauce
- Coconut Shrimps & Deep Fried Buffalo Cauliflower
DINNER
- Sticky Bourbon Grilled Salmon w/ Fresh Greens And Baked Honey Squash
- Spicy Caribbean Red Snapper Over Island Baked Vegetables and Seasoned Wild Rice
- Dijon MahiMahi over Slow Baked Ratatouille and Grilled Teriyaki Bok Choy
- Caribbean Jerk Shrimp over Stir Fried Vegetables, Buttered Jasmine Rice and Teriyaki Reduction
- Fillet of Beef Sud Africane w/ Rosemary Infused Bearnaise Sauce, Proscuitto Asparagus Spears and Roasted
Potatoes
- Grilled and Marinaded Pork Tenderloin w/ Dill Cucumber Salad and Spiced Orzo
- Grouper Al Grecque w/ Pearls of CousCous, Roasted Carrots, Tomato Cumin Sauce & Fresh Feta Walnut Salad
- Pan Seared Wasabi Ahi Tuna w/ a ChimiChurri Salsa and Avocados over a fresh bed of local greens
- Prosciutto And Herb Stuffed Chicken Wrap Bakes w/ Tarragon Cream Sauce over Mushroom Infused Risotto and
Glazed Grape Tomatoes
DESSERTS
- Creamy Classic Cheesecake w/ Salted Pretzel Crust topped Salted Caramel Sauce and Fresh Berries
- Homemade Chocolate Mocha Mousse or Vegan Avocado Mousse
- Classic American Keylime Pie & Vanilla Whipped Cream
- Fresh and Airy Mango Cream Crisp , Whipped Cream and Crushed Pistachio
- Red Wine Poached Pears w/ Mint Sprigs and Homemade Caramel Dressing
- Island Coconut Poke Cake w/ Cafe Rum Sauce
- Banana Caramel Spring Rolls or Frozen and Chocolate Dipped Bananas & Ice Cream
- Homemade Chocolate Oreo Brownies & Ice Cream
- South African Style Peppercrist Crisp Tart w/ Fresh Fruits
- Raspberry Creme Brûlée
Chef Katie's Sample Menu
Breakfast Plates
PASSION FRUIT EGGS BENEDICT
poached eggs // sweet plantain cake // thick cut smoked bacon // passion fruit infused hollandaise
BACON & LEEK QUICHE
charred leeks // applewood smoked bacon // gruyere ((gluten free version available))
FRENCH TOAST
brioche // maple infused ricotta // applewood bacon crumble // canadian maple syrup // berries // powdered sugar dusting
THE RON BURGUNDY
traditional scotch egg // caramelized onion // savory porridge // rocket
PANCAKE BREAKFAST BOARD
pancakes // coconut flakes // nutella // banana slices // thick-cut bacon // whipped honey ricotta // assorted berries // maple syrup // assorted jams
SHRIMP & GRITS
white corn grits // sautéed prawn // pancetta // charred corn & chiles // green onion // garlic chili oil
BANANA SPLIT PARFAIT
greek yogurt // banana // assorted berries // coconut flake // chia seed // hemp seed
FRENCH MAN’S BREAKFAST
custardy french omelette // sautéed asparagus // heirloom tomatoes // toasted rosemary loaf // assorted jams
Lunch Plates
PINEAPPLE GREEN TEA TUNA BOWL
seared ahi tuna // sesame green tea noodles // radish flowers // shaved carrots // pineapple salsa // cucumber // shaved jalapeño // honey soy glaze
BURRATA PESTO SALAD
fresh burrata // watercress // prosciutto // heirloom tomato // roasted herbed purple potatoes // cinnamon basil pesto // balsamic reduction
COMPRESSED WATERMELON SALAD
compressed watermelon // rocket // feta // toasted walnuts // tarragon vinaigrette // pomegranate seeds
SHRIMP AVOCADO CEASAR
blackened shrimp // avocado // radish // romaine // parmesan tuile // house made croutons & dressing // toasted pine nuts
MAHI MAHI TACOS
locally caught blackened mahi // mango salsa // shaved radish // sriracha crema // micro cilantro // cotija
BEEF BARBACOA TACOS
slow cooked beef brisket // shaved jalapeños + radish // pickled red onion // micro cilantro // cotija
SHRIMP PESTO & BURRATA PIZZA
garlic sautéed shrimp // purple basil pesto // roasted red pepper marinara // burrata // rocket // blistered cherry tomatoes
ASIAN BBQ CHICKEN
crispy roasted asian style bbq chicken thighs // purple sesame potato salad // ginger carrot slaw
GIMMI-CHURRI SALAD
sliced filet mignon // jumbo marinated prawn // avocado quinoa salad // chimichurri // watercress
BLACK BEAN ROYAL
black bean burger // aged swiss // caramelized vidalia onions // frisee // bourbon onion sauce // crispy polenta frites // truffle aioli dipping sauce // house made sesame bun // gold flake
DINNER PLATES
SEA BASS
seared sea bass // butternut squash puree // golden parmesan potato coins // lemon butter broccolini // mint pea puree
SHORT RIB RAVIOLIS
red wine braised short ribs stuffed // parmesan // red wine mushroom cream sauce // fresh basil
SEARED ONO
fresh caught local ono // honey soy sautéed bok choy // papaya salsa // ginger sesame purple mash // cilantro creme // radish
SURF N’ TURF
locally caught caribbean lobster half tail // filet mignon // smoked gouda grits // asparagus // blistered cherry tomatoes // herb compound butter // whole grain mustard hollandaise
ROAST DUCK
tamarind roasted duck // long grain rice // ginger soy roasted zucchini & baby carrots // tamarind puree
LAMB
pistachio crusted rack of lamb // cauliflower puree // roasted heirloom carrots // cherry cabernet sauce
PORK TENDERLOIN
pork medallions // garlic whipped potatoes // haricot verts // strawberry gastrique
FILET MIGNON
thinly sliced filet mignon // duck confit hash // soft boiled quail egg // duck cracklings // hollandaise
DESSERTS
VEGAN CHOCOLATE MOUSSE CAKE + POMEGRANATE SEEDS
rich & velvety with a fresh & juicy finish
CARROT CAKE
island spiced carrot cake with sweet cream frosting + salty pistachio dusting + white chocolate shards
DRAGON FRUIT PANNA COTTA + PINEAPPLE POLLEN
award winning dessert renews an old classic with a fruit forward rendition
TART AU CITRON
Sweet tartness + buttery shortbread crust + fresh mint
GALETTE
sugar dusted berries wrapped in a buttery crust a la mode
BLOOD ORANGE CHOCOLATE MOUSSE
fresh squeezed blood orange juice combined with rich dark chocolate + smoked sea salt
Embarcation
St Lucia
on 2021-06-25
Disembarcation
St Vincent
on 2021-07-02
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
- USD
- EUR
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 8 guests in 4 Cabins
Size: 62.0 Ft
$35,000 - $39,800
per Week