MAHASATTVA
MAHASATTVA
TO BE ANNOUNCED
***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*****
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2019 |
| 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, Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Unlimited WIFI throughout the yacht |
| # of Videos: | - |
| # DVDs/Movies: | Hard drive |
| # CD's: | Spotify / |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 280 L/h, 1 |
| Special Diets: | Yes |
| Kosher: | Yes |
| 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: | Yes |
| Pet Type: | Small size dogs |
| 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
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
COCKTAILS
Rum Punch – local recipe with island rum
Blackberry Mojito – with fresh berries and mint
Grapefruit Vodka Sunrise – served with fresh grapefruit and a rosemary sprig
Ultimate Bloody Mary – with bacon wrapped shrimp skewers and celery
Classic Mimosa – mixed with fresh homemade orange juice
Pina Colada Sunrise – made with fresh pineapple and coconut
Mai Tai – made with fresh local fruits
007 Dirty Martini – with blue cheese stuffed olives
Painkiller – Cruzan dark rum, pineapple, a splash of orange, coconut, and fresh nutmeg
Classic Margarita – made with fresh limes and top-shelf Tequila
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Summer 2021 | $36,500 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | |
| Winter 2021 to 2022 | $36,500 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | |
| Summer 2022 | $36,500 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | |
| Winter 2022 to 2023 | $36,500 | $37,000 | $37,500 | $38,000 | $38,500 | $39,000 | $39,500 | |
| 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. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. 2/$36,200 3/$36,550 4/$36,900 5/$37,250 6/$37,600 7/$37,950 8/$38,300 LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2/$36,350 3/$36,775 4/$37,200 5/$37,625 6/$38,050 7/$38,475 8/$38,900 CHRISTMAS/NEW YEARS: 7 night minimum THANKSGIVING: 1-8 guests @ $40,500 CHRISTMAS: 1-8 guests @ $47,500 - charter must end on 12/26 or earlier NEW YEARS: 1-8 guests @ $50,500 - charter may not start prior to 12/27 *** SPECIAL OFFERS *** None at this time. . |
||||||||
| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client | ||||||||
| Dec 2021 | 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 2022 | 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 2022 | 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 | |||||
| Mar 2022 | 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 2022 | 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 2022 | 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 2022 | 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 | |||
| Jul 2022 | 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 2022 | 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 2022 | 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 2022 | 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 2022 | 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.
