MAHASATTVA
62' SAILING CATAMARAN
Home Port | St. Thomas, USVI
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MAHASATTVA
62' SAILING CATAMARAN
Home Port | St. Thomas, USVI
ABOUT
Charter Catamaran, 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.
All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary. We respond quickly!
All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary. We respond quickly!
Model: Lagoon
Year: 2019
LOA: 62.0ft
Beam: 32.1 ft
Draft: 5.1 ft
Flag: Cayman
Year: 2019
LOA: 62.0ft
Beam: 32.1 ft
Draft: 5.1 ft
Flag: Cayman
amenities
60HP TENDER
TOWABLE TUBE
FLOATING MATS
SUP BOARDS
TV IN CABINS
TOWABLE TUBE
FLOATING MATS
SUP BOARDS
TV IN CABINS
UNDERWATER CAMERA
SCUBA DIVING ONBOARD
WAKEBOARD
SNORKEL GEAR
E-FOIL BOARD
WIFI
SCUBA DIVING ONBOARD
WAKEBOARD
SNORKEL GEAR
E-FOIL BOARD
WIFI
SUBWINGS X2
SUN LOUNGERS
LARGE INFLATABLES
WATER SKIS
AIR CONDITIONING
SUN LOUNGERS
LARGE INFLATABLES
WATER SKIS
AIR CONDITIONING
SCUBA DIVING
SCUBA Diving Available Onboard. Crew are certified divers.
Mahasattva offers 4 complimentary guided dives per week. Additional dives are $50 p/person p/dive
C O U R S E S / R A T E S
Discover SCUBA Diving $150 p/person
PADI Advanced Open Water Course $300 p/person
All gear is supplied on the vessel at no additional cost.
Mahasattva offers 4 complimentary guided dives per week. Additional dives are $50 p/person p/dive
C O U R S E S / R A T E S
Discover SCUBA Diving $150 p/person
PADI Advanced Open Water Course $300 p/person
All gear is supplied on the vessel at no additional cost.
CREW
C A P T A I N | Riley Morrison
C H E F | Glen Massey
S T E W A R D E S S | Airiana Ramos
Meet the resident crew on Mahasattva!
| CAPTAIN 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.
| STEW 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!
C H E F | Glen Massey
S T E W A R D E S S | Airiana Ramos
Meet the resident crew on Mahasattva!
| CAPTAIN 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.
| STEW 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!
DINING ON MAHASATTVA
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
B R E A K F A S T
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 curred salmon, everything creamcheese and toasted bagle
Eggs Benedict
Choice of ham, or spinach
Tarragon hollandaise, freshly toasted english muffin
Omlette
Bacon and emmantaler 2 egg omlette
Veg option: Broccoli and cheddar or spinach and mushroom
Fish: Smoked salmon and dill
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 curred salmon, everything creamcheese and toasted bagle
Eggs Benedict
Choice of ham, or spinach
Tarragon hollandaise, freshly toasted english muffin
Omlette
Bacon and emmantaler 2 egg omlette
Veg option: Broccoli and cheddar or spinach and mushroom
Fish: Smoked salmon and dill
L U N C H
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
Home made 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 proscuitto. Served with a spanish gazpachio
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
Home made 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 proscuitto. Served with a spanish gazpachio
A P P E T I Z E R S
Papaya and Prosciutto Salad
Candied hazelnuts, basil, feta, tamarind dressing
Baked Pears
Gorgonzola, Honey, alomonds, herbs
Ceviche
Coconut leche de tigre, grilled citrus, cilantro,cucumber, raddish
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 a tahini and parsley dressing, cous cous, orange, fennel seasonal greens
Candied hazelnuts, basil, feta, tamarind dressing
Baked Pears
Gorgonzola, Honey, alomonds, herbs
Ceviche
Coconut leche de tigre, grilled citrus, cilantro,cucumber, raddish
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 a tahini and parsley dressing, cous cous, orange, fennel seasonal greens
D I N N E R
Beef Fillet
Truffle parsnip purre, 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 jasman rice
Scallop and Saffron Risotto
Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oill
Herb Crusted Lamb Rack
Zataar crusted New zealand lamb served with house made gnocchi and mint yogurt
Whole Baked Snapper
Snapper baked “al Pastor” served with mexican green rice, grilled limes and seasonal roast veg
Guava Glazed Pork Ribs (served family BBQ style)
Baby back ribs with a spicy guava BBQ sauce, smoked potato salad, seasonal sides
Truffle parsnip purre, 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 jasman rice
Scallop and Saffron Risotto
Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oill
Herb Crusted Lamb Rack
Zataar crusted New zealand lamb served with house made gnocchi and mint yogurt
Whole Baked Snapper
Snapper baked “al Pastor” served with mexican green rice, grilled limes and seasonal roast veg
Guava Glazed Pork Ribs (served family BBQ style)
Baby back ribs with a spicy guava BBQ sauce, smoked potato salad, seasonal sides
D E S S E R T
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
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
RATES
7 Nights, All Inclusive:
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
CHRISTMAS WEEK 1-8 guests @ $56,000
NEW YEAR WEEK 1-8 guests @ $59,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel.
Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
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
CHRISTMAS WEEK 1-8 guests @ $56,000
NEW YEAR WEEK 1-8 guests @ $59,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel.
Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
GUEST REVIEWS
Wow! What a week!!! To have our family all together on Mahasattva was one of the best vacations of our lives. As great as this beautiful vessel and scenery is, the crew truly made the trip perfect.
Captain Riley, Chef Glen and Chief Fun and energy Airiana took the experience to another level. Riley made us all feel relaxed with his professional control of the boat at all times, plus the constant running us around on the dinghy.
Glen's cooking skills were amazing and he constantly out did himself.
Airiana brought energy to everything we did and had a wonderful way of making us all feel comfortable at all times.
We will be back!! But first my liver needs to recover :)
Captain Riley, Chef Glen and Chief Fun and energy Airiana took the experience to another level. Riley made us all feel relaxed with his professional control of the boat at all times, plus the constant running us around on the dinghy.
Glen's cooking skills were amazing and he constantly out did himself.
Airiana brought energy to everything we did and had a wonderful way of making us all feel comfortable at all times.
We will be back!! But first my liver needs to recover :)
BRITISH VIRGIN ISLANDS
December 2024
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