MAHASATTVA
MAHASATTVA
BUILT/REFITYEAR
2018
YACHTLENGTH
62.00 Ft
NUMBER OFCABINS
4
NUMBER OFGUESTS
8
TOTALCREW
3
RATESFROM
$44,700
MEET YOUR CREW:
Captain: Riley Morrison
Chef: Glen Massey
Stewardess: Airiana Ramos
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 Glen is South African with a passion for all things flavourful. With 10 years of hospitality background as a mixologist and restaurant manager, he decided to take his creative streak head-on and pursue the wonderful world. He completed his culinary training at the Super Yacht Culinary Academy in Cape Town, South Africa. He loves to travel and bring his experiences and stories alive through the dishes he serves. Glen specialises in fresh light meals bringing a sense of place to your vacation. Still, like any good chef, he hides up his sleeve a repertoire of culinary delights from around the world. He enjoys the challenge of cooking for a different group of individuals and loves the personal touch of working on a yacht.
Airiana grew up standing on a chair at her grandmother's side in the kitchen. There she was taught to cook and bake and to this day can make a perfect cookie and a mean zucchini bread. On weekends and on vacation, she was out exploring the Blue Ridge Mountains of North Carolina with her friends, camping, hiking and rock climbing.
After school she found her way to Florida and with hard work and determination she got her foot in the door and on the her path within the yachting industry.
She feels that her heart belongs in the Caribbean where she has worked on yachts as a stewardess and also became a PADI Divemaster.
Airiana is kindhearted and vivacious, always placing the interests of her guests first.
Striving for the best possible service she can offer!
Captain: Riley Morrison
Chef: Glen Massey
Stewardess: Airiana Ramos
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 Glen is South African with a passion for all things flavourful. With 10 years of hospitality background as a mixologist and restaurant manager, he decided to take his creative streak head-on and pursue the wonderful world. He completed his culinary training at the Super Yacht Culinary Academy in Cape Town, South Africa. He loves to travel and bring his experiences and stories alive through the dishes he serves. Glen specialises in fresh light meals bringing a sense of place to your vacation. Still, like any good chef, he hides up his sleeve a repertoire of culinary delights from around the world. He enjoys the challenge of cooking for a different group of individuals and loves the personal touch of working on a yacht.
Airiana grew up standing on a chair at her grandmother's side in the kitchen. There she was taught to cook and bake and to this day can make a perfect cookie and a mean zucchini bread. On weekends and on vacation, she was out exploring the Blue Ridge Mountains of North Carolina with her friends, camping, hiking and rock climbing.
After school she found her way to Florida and with hard work and determination she got her foot in the door and on the her path within the yachting industry.
She feels that her heart belongs in the Caribbean where she has worked on yachts as a stewardess and also became a PADI Divemaster.
Airiana is kindhearted and vivacious, always placing the interests of her guests first.
Striving for the best possible service she can offer!
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2018 |
| Size | 62.00 Ft |
| Beam | 32.1 Feet |
| Draft | 5.1 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | St. Thomas, USVI |
| Other Pick-up: | BVI inquire limited to 7 |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| 2 x 110 hp diesel engines 2 x Onan generators 3 x 3,000w inverter | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 |
| Max Speed: | 10 US Gall/Hr |
Locations
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WIFI throughout the yacht |
| # of Videos: | - |
| # DVDs/Movies: | Hard drive |
| # CD's: | Spotify / |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 280 L/h, 1 |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | No minimum |
| Generator: | 21.5 Kva, 110V |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | 280 L/h, 1 |
| Water Cap: | 2 x 240 L / 4 x 63 US Gal |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | 18 |
| Guests Smokes: | Smoking on aft sugar scoop ste |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | Please ask for details |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
Water Sports
| Dinghy size: | 15' RIB center console |
| Dinghy hp: | 70HP |
| Dinghy # pax: | 9 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic platform & Scoop Ste |
| Boarding Ladder (Loc/Type): | S/S off scoop steps |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
Scuba Diving Details
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
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | |
| Summer 2024 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | |
| Winter 2024 to 2025 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | |
| Summer 2025 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | |
| BVI: Yacht is able to charter in the BVI ST. Thomas pick-up and drop-off or BVI Pickup and Drop-off GENERAL NOTES: MINIMUM NIGHTS: 4 (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. BVI CRUISING FEES: Fees are included in the charter rate. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $350 discount per person/7nights. Prorated for less nights. LOCAL FARE MEAL PLAN Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $175 discount per person/7nights. Prorated for less nights. 7 night minimum, 1-8 guests THANKSGIVING: CHRISTMAS: $56,000 - charter must end by 12/26 NEW YEARS: $59,000 - charter may not start prior to 12/27 |
||||||||
| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client | ||||||||
(15 December -30 April)
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
(1 May - 14 December)
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Jul 2023 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Aug 2023 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Sep 2023 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Oct 2023 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Nov 2023 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Dec 2023 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jan 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Feb 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | ||||
| Mar 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Apr 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| May 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jun 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
No Yatch Insight Available.
