MAHASATTVA
- Type: Catamaran
- Year Built: 2018
- Builder: Lagoon
- Size: 62 ft | 18 m
- High Price: $48,000
- Low Price: $44,700
- Currency: USD
- Summer Locations: Caribbean Virgin Islands (US/BVI)
- Winter Locations: Caribbean Virgin Islands (US/BVI)
Layout
Cabins
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.
Equipped with wine fridges.
The Crew has separate accommodations and separate shower and restroom facilities.
Fans throughout the boat.
Linen turn around: every 3 or 4 nights….7 night charter normally after the 3 night or on the 4th day
We change out the sheets, pillow slips, hand towels, bath towels, swimming towels, face cloths and bath mats.
In the evenings we turn on lights. Close blinds….switch the A/C on if not already on
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.
Equipped with wine fridges.
The Crew has separate accommodations and separate shower and restroom facilities.
Fans throughout the boat.
Linen turn around: every 3 or 4 nights….7 night charter normally after the 3 night or on the 4th day
We change out the sheets, pillow slips, hand towels, bath towels, swimming towels, face cloths and bath mats.
In the evenings we turn on lights. Close blinds….switch the A/C on if not already on
- Queen Beds: 4
Crew
RILEY MORRISON
Riley grew up in Nova Scotia, surrounded by the Atlantic Ocean. Spending time outdoors was a large part of his childhood and was where he got his first taste of life on the water.
After graduating from university, he completed his 200ton Captain's license and has been working at sea ever since. He’s been employed as a captain for the past six years and has completed over 70 charters. Riley has sailed throughout the Caribbean, the Mediterranean, around South Africa, across the Atlantic, and the coast of England and Ireland. He’s experienced on a multitude of sailing yachts, high-performance racing yachts, large motor yachts, and sailing super yachts. Riley will make sure you have a safe and memorable time onboard!
CHEF HELEN MARTINEZ
Born and raised near Los Angeles, into a family of rich culinary heritage, Helen started cooking in her grandmother's kitchen at a very young age. She would learn about butchery, organic gardening, and American Southwest ancestral cooking. Family vacations consisted of camping, boating, and deep sea fishing in Baja California, where she would catch and prepare the fresh seafood for large groups of family and friends.
Helen would graduate from Le Cordon Bleu French Cooking School in 2007 and continue to fine tune her craft as Chef at Passages Malibu Treatment Center, and Chef to top NFL players, at their training institute in Irvine, CA.
She has prepared food for many high profile clients, and for the most discriminating of palates, in private estates, corporations, and clubs.
She was the Executive Chef at Los Angeles international Airport Private Lounges, overseeing Delta Club, Virgin Atlantic First Class, and of the award winning ( "Sky Trax lounge of the year" ) Star Alliance Lounge. She was also Executive Chef at the American Express Centurion Lounge, at Miami international airport, where she worked alongside celebrity chef Michelle Bernstein.
Helen would eventually combine her passions of cooking and being on the sea by working as a professional Yacht Chef. She has worked on many yachts, cooking in many parts of the World, inspired by the adventure, the guests, the locale, and the unique culinary finds. She loves what she does and it shows with all the rave reviews her guests have left, time and time again.
FLORENCE GAGNON
Florence is from Quebec City and has been working in hospitality for the past 12 years. She grew up spending time on the water onboard her grandfather's yacht. This led her to join the yachting industry. Since then she’s worked on various motor and sailing yachts as a stewardess. Florence is the dive master onboard and has experience diving in Indonesia, Central America, and the Caribbean. Her love of the water is contagious! She is looking forward to welcoming you and creating memories!
Riley grew up in Nova Scotia, surrounded by the Atlantic Ocean. Spending time outdoors was a large part of his childhood and was where he got his first taste of life on the water.
After graduating from university, he completed his 200ton Captain's license and has been working at sea ever since. He’s been employed as a captain for the past six years and has completed over 70 charters. Riley has sailed throughout the Caribbean, the Mediterranean, around South Africa, across the Atlantic, and the coast of England and Ireland. He’s experienced on a multitude of sailing yachts, high-performance racing yachts, large motor yachts, and sailing super yachts. Riley will make sure you have a safe and memorable time onboard!
CHEF HELEN MARTINEZ
Born and raised near Los Angeles, into a family of rich culinary heritage, Helen started cooking in her grandmother's kitchen at a very young age. She would learn about butchery, organic gardening, and American Southwest ancestral cooking. Family vacations consisted of camping, boating, and deep sea fishing in Baja California, where she would catch and prepare the fresh seafood for large groups of family and friends.
Helen would graduate from Le Cordon Bleu French Cooking School in 2007 and continue to fine tune her craft as Chef at Passages Malibu Treatment Center, and Chef to top NFL players, at their training institute in Irvine, CA.
She has prepared food for many high profile clients, and for the most discriminating of palates, in private estates, corporations, and clubs.
She was the Executive Chef at Los Angeles international Airport Private Lounges, overseeing Delta Club, Virgin Atlantic First Class, and of the award winning ( "Sky Trax lounge of the year" ) Star Alliance Lounge. She was also Executive Chef at the American Express Centurion Lounge, at Miami international airport, where she worked alongside celebrity chef Michelle Bernstein.
Helen would eventually combine her passions of cooking and being on the sea by working as a professional Yacht Chef. She has worked on many yachts, cooking in many parts of the World, inspired by the adventure, the guests, the locale, and the unique culinary finds. She loves what she does and it shows with all the rave reviews her guests have left, time and time again.
FLORENCE GAGNON
Florence is from Quebec City and has been working in hospitality for the past 12 years. She grew up spending time on the water onboard her grandfather's yacht. This led her to join the yachting industry. Since then she’s worked on various motor and sailing yachts as a stewardess. Florence is the dive master onboard and has experience diving in Indonesia, Central America, and the Caribbean. Her love of the water is contagious! She is looking forward to welcoming you and creating memories!
- Captain: Riley Morrison
- Language: English
- Crew: 3
- Crew Smokes: No
- Crew Has Pets: No
Menu
Breakfast
Fresh local fruit plate
Fresh baked variety of muffin and pastry
Vegan overnight oats with honey and chia
Granola and breakfast cereal bar with greek yogurt
Bacon and sausage
Eggs and omelets cooked to order
Toast and variety of jam
- Including Rotation of:
Crispy Potato Pancakes with applesauce and chive sour cream dipping sauces
Waffles w/ topping bar, fruit compotes, fresh whipped cream
Sausage and Sweet Potato Hash
Crab Cake Eggs Benedict
Bagel and Lox plate, red onion, tomato, capers
Avocado Toast with tomato, feta, olive oil, herbs
Blueberry Pancakes with lemon curd
Lunch
Citrus Marinated grilled chicken Caesar salad, tomato, cucumber, house made cilantro Caesar dressing, fresh made crouton, shaved Parmesan
Blackened Wahoo fish tacos, tangy Cabbage Slaw, mango salsa. Charro black beans, chips and salsa
Tuna poke Noodle Salad, bacon wrapped shrimp and glazed pineapple skewers
Grilled Steak Caprese Salad, with pesto and balsamic drizzle. Grilled crostini
Teriyaki Baked Salmon, chilled spinach and farro salad with berry vinaigrette and toasted pecans
Grilled Shrimp salad, mixed greens, sliced red onion, baby heirloom tomatoes, crispy bacon, capers, maple Dijon vinaigrette. Garlic toast points
Gourmet Beef Sliders, Grilled Chicken Sausages with peppers and onions. Seasoned baked potato wedges, fresh garden salad
Appetizers
Charcuterie board, assorted cheeses, nuts, fruits, and jams
Hummus and Whipped Ricotta Served with Mediterranean pickled veg, Fresh crudite and warm pita
Mini lump Blue Crab Cakes with remoulade dipping sauce
Fresh Shrimp and Vegetarian Spring Rolls with hoisin and peanut dipping sauces
Baked Brie and Caramelized onion fig jam, herbed puff pastry. Fresh Crudite and Assorted crackers
Sausage and Fontina stuffed baby portobello mushrooms with pesto ranch dipping sauce
Salmon and goat cheese tartlets, micro greens, spicy Sriracha crema
Dinner
Chicken picata, tomato herb linguine, sauteed yellow squash
Miso baked Cod, coconut ginger basmati rice, charred baby bok Choi with sesame oil
Barbecue pork ribs, truffle Mac and cheese, roasted broccolini
Caribbean style fried red snapper, purple cauliflower mash, garlic green beans, fresh pico de gallo
Chicken parmesan with marinara house, zucchini ricotta involtini, and roasted brussel sprouts with balsamic and onion
Seared garlic butter scallop and shrimp duo, mushroom risotto, prosciutto wrapped haricot verts
Surf and turf of Filet Mignon and butter poached lobster tail, red potato mash, glazed baby rainbow carrots, red wine reduction sauce.
Dessert
Salted Caramel Brownie a la Mode, vanilla ice cream, brownie crisp
Lemon cake with blueberry coulis and fresh made whipped cream
Creme Brulee with fresh berries
Flourless chocolate cake with raspberry sauce and vanilla ice cream
Key Lime domed cheesecake, white chocolate sauce, graham cracker crumble
Godiva Bananas Foster - Caramelized banana, chocolate ice cream, Rum butter sauce, Godiva Chocolate Liqueur
Amenities 10
- Air Conditioning
- BBQ
- Beach Games
- Hammock
- Ice Maker
- Ipod
- Kids Skis
- Sun Awning
- Toilet Paper in Heads
- Tube
Availability Calendar
Available
Unavailable
Check-In
Check-Out
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Rates
GENERAL NOTES:
MINIMUM NIGHTS: 5 (Inquire for less)
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
RELOCATION FEES: For down island please inquire and subject to calendar.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
*** COVID travel insurance is strongly recommended! Should client decline to purchase COVID trip insurance, no reschedule or refund will be offered if charter is cancelled by client.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$44,700 3/$45,050 4/$45,400 5/$45,750 6/$46,100 7/$46,450 8/$46,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$44,850 3/$45,275 4/$45,700 5/$46,125 6/$46,550 7/$46,975 8/$47,400
HOLIDAYS:
7 night minimum, 1-8 guests
THANKSGIVING: $49,000
CHRISTMAS: $56,000 - charter must end by 12/26
NEW YEARS: $59,000 - charter may not start prior to 12/27
| Season | Guests | Rate |
|---|---|---|
| Winter 2022 to 2023 | 2 | $45,000 |
| Winter 2022 to 2023 | 3 | $45,500 |
| Winter 2022 to 2023 | 4 | $46,000 |
| Winter 2022 to 2023 | 5 | $46,500 |
| Winter 2022 to 2023 | 6 | $47,000 |
| Winter 2022 to 2023 | 7 | $47,500 |
| Winter 2022 to 2023 | 8 | $48,000 |
| Summer 2023 | 2 | $45,000 |
| Summer 2023 | 3 | $45,500 |
| Summer 2023 | 4 | $46,000 |
| Summer 2023 | 5 | $46,500 |
| Summer 2023 | 6 | $47,000 |
| Summer 2023 | 7 | $47,500 |
| Summer 2023 | 8 | $48,000 |
| Winter 2023 to 2024 | 2 | $45,000 |
| Winter 2023 to 2024 | 3 | $45,500 |
| Winter 2023 to 2024 | 4 | $46,000 |
| Winter 2023 to 2024 | 5 | $46,500 |
| Winter 2023 to 2024 | 6 | $47,000 |
| Winter 2023 to 2024 | 7 | $47,500 |
| Winter 2023 to 2024 | 8 | $48,000 |
| Summer 2024 | 2 | $45,000 |
| Summer 2024 | 3 | $45,500 |
| Summer 2024 | 4 | $46,000 |
| Summer 2024 | 5 | $46,500 |
| Summer 2024 | 6 | $47,000 |
| Summer 2024 | 7 | $47,500 |
| Summer 2024 | 8 | $48,000 |
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