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MAHASATTVA CATAMARAN

Rates from $45,000 per week

length.png 62.00 Ft - Sleeps 8 Guests
yacht-type.png Catamaran
scuba.png Scuba Diving On Board
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BUILT/REFIT
YEAR
2018
YACHT
Builder
Lagoon
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3

Featured Highlights

French trained chef on board
French trained chef on board
Caribbean Yacht Show- Mahasattva Catamaran dockside
Caribbean Yacht Show- Mahasattva Catamaran dockside
Cabins to dream in
Cabins to dream in
Water toys for your enjoyment
Water toys for your enjoyment
French trained chef on board
French trained chef on board
Caribbean Yacht Show- Mahasattva Catamaran dockside
Caribbean Yacht Show- Mahasattva Catamaran dockside
Cabins to dream in
Cabins to dream in
Water toys for your enjoyment
Water toys for your enjoyment

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Yacht Insight

Reflecting its name, Mahāsattva signifies “great being,” echoing Buddhism’s profound journey of becoming a highly achieved bodhisattva. Thus, the yacht symbolizes both the luxury of the journey and the depth of the journey it offers.

Mahasattva serves up luxury at sea with its Lagoon 620 catamaran. Picture yourself in one of its four queen-sized cabins, each featuring its own AC, private bathroom with modern fittings, and a shower stall meant to keep everything neat. The salon is spacious onboard, while the galley is neatly tucked below deck. Dining outdoors, lounging, and diving into the sea become second nature with its well-equipped aft deck. Up top, the flybridge offers panoramic views, a stocked bar, and plenty of seating to catch the sun or the shade. For those who love to bask in the sunlight, the foredeck’s sunbeds are a dream.

Mahasattva Catamaran features four queen cabins.

CHEF GLEN CUISINE

From Paris to the Virgin Islands 🌴

Chef Glen sharpened his culinary skills at Ecole Ducasse in Paris, gaining advanced techniques and a broader understanding of global cuisine. Now, he’s ready to dazzle guests on Mahasattva catamaran this season.

Glen crafts fresh, light, and locally inspired dishes, giving every meal a sense of place. Beyond regional fare, his diverse menu selections and personal touch make dining onboard unforgettable.

Glen’s warm, cheerful personality and top-notch bartending are the cherries on top. Congratulations Glen!

#mahasattva #frenchchef #culinaryexpertise #yachtchef #kudos #impressive

 

 

Yacht Details

Layout Image
Details
Beam:
32.1 Feet
Length:
62.00 Ft
Builder:
Lagoon
Year:
2018
Rates:
$45,000 - $48,000
Guests:
8
Cabins:
4
Queen Cabins:
4
Engine Details
Cruising Speed:
7
Max Speed:
10
Locations
Winter Area:
Caribbean Virgin Islands (US/BVI)
Summer Area:
Caribbean Virgin Islands (US/BVI)
Other Amenities
  • TV in every cabin and one in the saloon, with access to Apple TV
Dinghy hp:
70HP
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Kneeboard:
Yes
SU Paddle Boards:
2
Snorkel Gear:
Yes
Tube:
Yes
Wake Board:
Yes
Floating Mats:
Yes
Beach Games:
Yes
Fishing Gear:
Yes
Lily Pad:
1
E-Foil:
1
Other Toys
  • Sun lounger pads for the trampoline
  • 2 Sub-Wings
  • Inflatable Floating Dock
  • 1 GoPro with Underwater Dome and multiple adventure mounts
  • Large ergonomic pool noodles
  • Inflatables
Scuba Diving
Divers:
8
Tanks:
20
Dives/wk:
4
License:
Master
General Diving Info
  • Mahassatva Catamaran offers four complimentary guided dives per diver during your charter.
  • Our onboard Dive Master will guide all dives.
  • If your last dive was over a year ago, we’ll start with a refresher dive.
Menu Crew Rates Availability

MAHASSATVA CATAMARAN SEVEN NIGHTS WEEKLY RATES

Based in the British Virgin Islands

Fully Crewed and Inclusive- The minimum number of nights is four.

2 Guests $45,000

3 Guests $45,500

4 Guests $46,000

5 Guests $46,500

6 Guests $47,000

7 Guests $47,500

8 Guests $48,000

THANKSGIVING $51,000

XMAS WEEK $56,000

NEW YEARS WEEK $59,000

Half-board Rates: A discount of $350 per person includes seven breakfasts, four lunches, and three dinners. Three lunches and four dinners ashore at your expense.

Local Fare Rates: A discount of $175 per person includes seven breakfasts, five lunches, and six dinners. Two lunches and one dinner ashore are at your expense.

CHILD DISCOUNT: $200 per child reduction for up to three 12 years of age and under

Crew Gratuity of 15-20% adjusted as to how you feel the service you received is customary.

Available:
Hold/Option:
Booked:
Unavailable:
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MAHASATTVA CATAMARAN SAMPLE MENU

Breakfast

Continental is served every day and is accompanied by seasonal fruits and yoghurt.

  • Pancakes- Bacon, maple syrup, side eggs
  • Breakfast Spread- Tarragon scrambled eggs, bacon, sausages, pastries, fried tomatoes, baked beans.
  • Banana French Toast- House-made banana bread, battered and fried Bacon, maple syrup, fresh fruit and preserves
  • Potato Rosti- bacon, kale salad, Boiled egg, & bagna cauda sauce. Veg: no bacon, scrambled tofu, miso bagna cauda
  • Coffee-cured salmon- House-cured salmon, everything cream cheese, and toasted bagel
  • Eggs Benedict- Choice of ham or spinach, Tarragon hollandaise, freshly toasted English muffin
  • Omelet- Bacon and Emmanteler cheese. Veg option: Broccoli and cheddar or spinach and mushroom. Fish:  Smoked salmon and dill

Lunch

  • Tuna  & Avo Open Sandwich- Seasame-crusted seared tuna, arugula, crispy leak, Asian sesame, and ginger dressing.
  • Chicken Caesar- House-made dressing, grilled chicken, seasonal greens, and house-made torn croutons.
  • Gourmet Burgers- Homemade patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto, and arugula.
  • Shrimp Tacos- Shrimp cooked in a spicy chipotle adobo, Mexican slaw. Served with Mexican street corn on the cob
  • Lobster Roll- Hawaiian hoagie rolls, Anegada Lobster, white slaw, and house-made old Bay Crisps
  • Chicken Kofta Wraps- Hummus, carrots, sprouts, yogurt and cucumber, charred onion and mint salad
  • Grilled Cheese and Gazpacho- Swiss and prosciutto. Served with a Spanish gazpacho

Appetizers

  • Papaya and Prosciutto Salad- Candied hazelnuts, basil, feta, tamarind dressing
  • Baked Pears- Gorgonzola, Honey, almonds, herbs
  • Ceviche- Coconut Leche de tigre, grilled citrus, cilantro, cucumber, radish. Veg: oyster mushrooms
  • Beetroot “Tartar”- Roasted beets with whipped feta, pistachios, and truffle honey
  • Crab and Mango Salad- Roasted poblano peppers, cucumber, celery and dill
  • Sweet Pea and Pork wontons- Pea puree, sticky Asian pulled pork, and coconut sambal
  • Chicken Salad- chicken breast with tahini and parsley dressing, cous cous, orange, fennel seasonal greens

Mains

  • Beef Fillet- Truffle parsnip puree, root crisps, charred broccoli, demi-glace
  •  Pesto Carbonara- Pancetta and shrimp, pecorino romano, pepper, and a drizzle of  sundried tomato pesto
  • Tahini Chicken Salad- Bone in chicken thigh, citrus turmeric, and mint w/ Tunisian spinach and butterbean
  • Five Spice Chicken- Roasted chicken breast, Vietnamese cucumber salad, steamed jasmine rice
  • Scallop and Saffron Risotto- Seared Scallops are served over a bed of creamy butternut, saffron risotto, and herb oil.
  • Herb-Crusted Lamb Rack- Zataar-crusted New Zealand lamb served with homemade gnocchi and mint yogurt.
  • Whole Baked Snapper: Snapper baked “al Pastor” is served with Mexican green rice, grilled limes, and seasonal roast vegetables.
  • Guava Glazed Pork Ribs (served family BBQ style)- Baby back ribs with a spicy guava BBQ sauce, smoked potato salad, and seasonal sides.

Dessert

  • Poached Pears- Served with home ice cream
  • Lemon Polenta Cake- Mandarin mascarpone and candied mandarins
  • Cherry and Black Pepper Crumble- Fresh cherries, brandy, black pepper, almond granola crumble with maraschino chantilly cream.
  • Churros- Cinnamon and sugar w/ salted chocolate ganache
  • Raw Passionfruit Key lime- Almond and date crust
  • Tiramisu- Dark chocolate, cherry, cognac, coffee and mascarpone cream
  • Date Spice Cake- Warm date cake with Caribbean spices served with a coconut butterscotch sauce.

 

 

Yacht Cuisine French trained chef on board Yacht Cuisine Yacht Cuisine

CAPTAIN RILEY

Raised in Nova Scotia with the Atlantic as his playground, Riley embraced the outdoor life early on, leading to his passion for sailing. With a 200-ton Captain’s license post-university, he now boasts eight years as captain and over 90 charters. He’s navigated various vessels from the Caribbean to the Mediterranean and the English and Irish coasts. Trust Riley for a secure and unforgettable journey at sea.

Captain Ryan

Originally from Southern Africa, Captain Ryan has loved the ocean since childhood, where he caught lobsters and surfed before school. With a Yachtmaster Ocean certification, he has sailed the Indian Ocean, exploring Madagascar, Mozambique, Seychelles, and Mauritius. Later, he became a well-respected charter captain in the Mediterranean.

In 2021, drawn to the Virgin Islands by their beauty and hospitality, he relocated and has completed over 100 charters, covering 40,000+ miles. Captain Ryan is now ready to share his deep passion for the ocean, ensuring an unforgettable adventure on Mahasattva.

#oceanadventure #Mahasattva #sailinglife

The Captains are on a rotation cycle. Please let me know if you have a preference for Captains.

CHEF GLEN

Chef Glen, hailing from South Africa, combines his love for dynamic flavors and a rich 10-year background in hospitality to craft unforgettable meals. Having honed his skills at the Super Yacht Culinary Academy in Cape Town, he takes inspiration from his travels to create dishes that tell a story. Known for fresh, light meals that evoke a sense of place, Glen also masters an array of international cuisines, ready to surprise and delight. His joy comes from personalizing experiences for diverse guests aboard a yacht, making each culinary encounter unique.
#ChefGlen #CulinaryArt #TravelInspiredCuisine

MATE/STEWARDESS JESSICA

Jessica’s journey from Vancouver Island to the Caribbean and Mexico reflects her deep love for nature and the ocean. Growing up surrounded by sea and trails, she turned her passion into a profession after a solo trip to Central America.

Since then, Jessica has worked as a dive instructor for over six years, achieving Elite 100 status from PADI in the British Virgin Islands in 2023. She also worked aboard the Belle Amie in Mexico, ensuring top-tier guest services and safe diving experiences.

In 2024, Jessica sailed from the BVI to Naples, leading a team during a 34-day, 4000 NM crossing. With over 2000 dives, she creates unforgettable aquatic adventures, sharing the wonders of the Caribbean above and below the surface.

🌊🌴✨ #ScubaDiving #DivingInstructor #YachtingLife #CaribbeanAdventures

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