MAHASATTVA Yacht Charter Catamaran
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.
Guests
8Cabins
4Crew
3Size / Year Built / Builder
62.0 Ft / 2019 / Lagoon
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 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $39,000 | $40,000 | $41,000 | $42,000 |
| $39,000 | $40,000 | $41,000 | $42,000 |
| $39,000 | $40,000 | $41,000 | $42,000 |
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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Captain
Crew
Brief
***CREW FOR JANUARY 2022 - JULY 2022***
BRIAN SCHOTT - NICOLE STANTON- ADAM WILSON
*** BRIAN, NICOLE & ADAM ARE FULLY VACCINATED FOR COVID-19*****
Brian began his passion for life on the water growing up in sunny California. Born and raised in Carmel-by-the-Sea he spent his childhood summers on lakes learning all about powerboats, but was exposed to sailing as a teenager and was immediately hooked.
After graduating from Californian State University at Chico with a major in Hospitality and Special Events Brian moved to San Diego to be closer to the water. After a few years of sailing on the weekends, Brian decided to quit the software sales life to sail the world and pursue a career in maritime.
Over the years, Brian has extensive experience chartering on power and sailing yachts ranging from 40-70ft in the Caribbean, Aegean, Adriatic, Irish, and Atlantic Sea. As an experienced Scuba Dive Master, Swim Instructor, and free diver guests of all ages are in safe hands with Captain Brian in and out of the water.
Nicole was born in the St. Thomas, US Virgin Islands and spent her childhood on the water. After graduating from Wake Forest University, she spent many year traveling and working on yachts. In 2018 she settled in Medellin, Colombia to start an artisanal food business, Verve Sano. Despite enjoying her organic gardens and dogs, she still loves returning to her passion of working on boats and being on the ocean.
***CREW FOR JULY 2021-JAN 2022***
MAGNUS WITTERSO - JADE KONST
***MAGNUS IS 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 Jade was born and raised nestled between the Coastal mountains and the sea on Canada’s West Coast. Jade found a love for all things ocean at an early age. Her hometown of Vancouver is known for its multinational cuisine and spectacular seafood straight from the Pacific Ocean. She honed her culinary talents while working in some of the most exclusive resorts the area has to offer. As a Chef, DiveMaster and Captain Jade has worn many hats over nearly a decade of working on yachts, traveling the Caribbean, Eastern Mediterranean and New England. Every new destination she has gathered fresh flavors and new recipes to add to her ever evolving menus. A true mermaid, when not in the galley or on watch you can find her leading the snorkel trip in one of her many colorful tails!
.
***MAGNUS & JADE ARE FULLY VACCINATED FOR COVID-19*****
Menu
CHEF JADE'S MENU
I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.
Low or high appreciation of chilies will also be taken into consideration.
All sauces and dressings are made on board with the freshest ingredients.
Windward Islands Menu
Breakfast:
Housemade Maple Granola with Nuts and Dried fruit, Greek Yogurt, Tropical Fruit Platter, Daily Tropical Juices, Selection of Locally Roasted Coffee, Decaf and Teas
Shakshuka: Bell Peppers, Charred Tomato, Oven Poached Eggs
Crepes, Vanilla Bean Ricotta, Warm Field berries
Classic Eggs Benny, Canadian Bacon, House Herb Biscuits, Lemon Hollandaise
Buttermilk Waffles, Chantilly Cream, Kiwi Cubes
Smoked Salmon Hash, Lemon Dill Emulsion, Caribbean Avocado
Brioche French Toast, Coconut Tropical Fruit Salsa
Maple Cinnamon Rolls, Orange Blossom Mascarpone Glaze
Lunch - Always fallowed by a cookie of the day
Chimichurri Skirt Steak, Fresh Baked Loaf, Olive Oil Poached Cherry Tomato
Mahi Mahi Taco Tuesday, Fermented Jalapeno Salsa, Breadfruit Chips
Sesame Miso Ahi Tuna Niçoise, New Potatoes, Wonton Crisps, Beet Eggs
Coconut Chicken Curry, Local Mango Chutney, Hand Rolled Roti
House Specialty Sushi Platter, with Local Fish and Vegetable Options
Polenta Dusted Chicken Breast, Romesco Sauce, Grilled Romaine Caesar
Cracked Conch Pita Roll, Tarragon Aioli, Green Papaya Slaw
Far East Lamb burgers, Challah Buns, Tahini Spread, Shepard’s salad
Hors Doeuvres:
French Cheese Sampler Board, Crusty Baguette, Onion Confiture
Italian Charcuterie and Olive Sampler Board, Rosemary Focaccia
Fresh Catch Ceviche, Avocado, Salsa Roja
House Sesame Crackers, Roasted Red Pepper Hummus, Olive Tapenade
Scallion Crab Rangoon, Local Pepper Jelly
Belmont Farms Chevre, Green Grapes, Pistachio crumble, Gold foil
Grilled Pineapple, Back Bacon, Sweet Chili Glaze
Dinner Service:
3 light courses, paired with fine wines from around the world followed with a selection of herb teas, specialty coffees and digestifs.
Starters
Award Winning Avocado Cucumber Soup, Pecorino Romano Crisp
Grilled Watermelon Salad, Arugula , Toasted Pumpkin Seeds, Feta Crumb
Belmont Farms Goat Cheese and Roasted Beet Terrine, Local Spinach
Grenadian Callaloo Soup, Coconut Crema, Garlic Croutons
Banana flower Shrimp Salad, Chili Lime Vinaigrette Cucumber Ginger Slaw
Green Fig Salad, Pancetta Chips, Garlic Aioli
Locally Raised Beef Carppacio, Truffle Pearls, Smoked Maldon Salt
Arancini, Sundried Tomato Coulis, Bocconcini, Balsamic Reduction
Main Course:
Za’atar Crusted Rack of Lamb, Pine Nut Cous Cous, Pomegranate Molasses
Roast Duck, Forbidden Rice, Pineapple Caramel Sauce
Award winning Crispy Lionfish, Guava Glazed Long Beans, Pepper Jelly Yogurt Spheres
West Indian Pumpkin Gnocchi, Balsamic Chicken, Local Basil Pesto,
Jamaican Jerk Pork Tenderloin, Crisp Plantain, Orange Thyme Pearls
Chia Seed Crusted Kingfish, Orange Carrot Velouté , Braised Fennel
Sous-Vide Ribeye, Tamarind Demi Glace, Roasted Breadfruit Mash
Spiny Lobster Tail with Brown Butter, Zuccini Noodles, Mango Salsa
Dessert
Grilled Pineapple Martini, Rum Butter, Pina Colada Mousse
White Chocolate Crème Brulee, Matcha Shortbread, Raspberry Coulis
Passionfruit Mousse, Cashew Caramel Clusters
Flourless Cake with Grenadian Chocolate, Pomegranate Paint, Coconut Milk Foam
Award winning Starfruit Sponge, Golden Ice Cream, Pumpkinseed Brittle
Key Lime Custard, Ginger Crumble, Marshmallow Whip
House Made Iced Fruit Trio, Soursop, Fig Banana, Mango
(seasonal selections may vary)
-Bonne Appetit!!
Embarkation
Red Hook, St. Thomas, USVI
on 2019-04-13
Disembarkation
Red Hook, St. Thomas, USVI
on 2019-04-20
Embarkation
Blue Lagoon Marina, St. Vincent
on 2019-10-19
Disembarkation
Port Louis Marina, Saint Georges, Grenada
on 2019-10-25
Embarkation
Blue Lagoon Marina, St. Vincent
on 2019-10-19
Disembarkation
Port Louis Marina, Saint Georges, Grenada
on 2019-10-25
Embarkation
Blue Lagoon Marina, St. Vincent
on 2019-10-19
Disembarkation
Port Louis Marina, Saint Georges, Grenada
on 2019-10-25
Embarkation
Blue Lagoon Marina, St. Vincent
on 2019-10-19
Disembarkation
Port Louis Marina, Saint Georges, Grenada
on 2019-10-25
Embarkation
St. Thomas
on 2019-11-23
Disembarkation
St. Thomas
on 2019-11-30
Embarkation
Yacht Haven, St. Thomas, USVI
on 2019-12-21
Disembarkation
Yacht Haven, St. Thomas, USVI
on 2019-12-28
Embarkation
St Lucia
on 2021-06-25
Disembarkation
St Vincent
on 2021-07-02
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
- 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.
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