Available For Charter
MAHASATTVA
62 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
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
From $47,000 to $47,000
BVI
Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
Speed
Stabilizers
Experience the Yacht in Action
Boat Layout
CHEF GLEN'S SAMPLE MENU
Breakfast
Continental served everyday accompanied by seasonal fruits, yoghurt
Pancakes
Yoghourt pancakes, maple chantilly cream, banana, crispy bacon, pecan nut
side of scrambled egg
Avo smash
Hummus, avo, feta, fresh herbs, fried egg, crispy bacon
Shakshuka
Spiced tomato, red pepper poached egg, fresh herbs, labne, flatbread
Potato Rosti
bacon, spinach, kalamata olives, blistered tomatoes, scrambled egg, tzatziki
Home cured salmon
Coffee Cure, everything cream cheese. house dill pickle
Eggs Benedict
Homemade english muffin, hollandaise, poached egg, pork belly
Omelette
Kimchi, aged cheddar, furikake
Superfood smoothie Bowl
banana, berries, almond, coconut milk, chia, raw cacao, lions mane, vegan protein powder
Lunch
Seared Tuna salad
Sesame crusted seared tuna, crispy rice noodles,peanuts, cucumber, herbs and a vietnamese dressing
Caesar Salad
Homemade croutons, yoghourt marinated chicken, pickled onion, walnuts, apple homemade dressing
Burgers
Homemade patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto
Watermelon salad
Pulled pork Taco
slow cooked pork in a traditional Mexican style adobo, pineapple slaw, lime crema, pickled onion
Served with street style elote
Crab Roll
Lump crab,herb butter, white slaw, mango gel, grilled brioche and homemade old Bay Crisps
Baby calamari
Grilled calamari, Israeli cucumber salad, muhammara and flatbread
Moules - Frites
White wine, Pancetta, leaks served with double fried fries and homemade aioli
Appetisers
Tomatoes and Burrata salad
Marinated tomatoes, burrata, fresh herbs, toasted almond, tomato vinaigrette
Baked Pears
Camembert, confit duck, truffle, honey, walnuts
Ceviche
fresh local fish,charred lime, celery, onion, ginger, garlic served with tortilla chips
Beef tartare
Classic beef tartare, fresh herbs, cured egg yolk, toast
Lobster
Butter poached lobster, kimchi pot sticker, elderflower and fennel fumet
Sweet pea and Pork bao
Coconut pea puree, pork belly and coconut sambal served on a steamed bao
Chamomile cured fish
Chamomile, lime, pickled cucumber, homemade chilli crisp, ginger
Mains
Beef tenderloin
Truffled pomme puree, root veg, port jus
Shrimp Carbonara
Homemade pasta, guanciale, shrimp, peas, pecorino
Chicken “Blanquette"
Pine Nut and ricotta stuffed chicken breast, sherry cream, mushrooms with a warm salad of haricots verts
Saffron Risotto
Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oil
Herb Crusted Lamb
Cauliflower puree, pomme dauphine, herb oil, olive caramel, jus
Seabass
Grilled sea bass, zucchini puree, charred sweet peppers, salsa Verde and spiced couscous
Crispy Duck
Cherry jus, polenta cake gratin, maple glazed carrot, and charred orange
Dessert
Poached pears
Red wine poach, home-made ice cream,olive oil, sea salt, ginger crumble
Lemon polenta cake
Mandarin mascarpone and candied mandarins
Cherry and black pepper tiramisu
Cherry gel, dark chocolate, cognac, diplomat cream
Churros
Cardamom and cinnamon and sugar w/ salted chocolate ganache
Passion fruit and Tart
White chocolate, shortcrust pastry, french meringue, vanilla
Millefeuille
Ruff puff, white chocolate cream, raspberry's chipotle gel, pistachio
Rum Baba
Pate a baba, Caribbean spiced Chantilly, black cardamom and Kaffir syrup, local rum
Lunch
Lunch
Lunch
Lunch
Lunch
Lunch
Lunch
MEET YOUR CREW:
CAPTAIN: RILEY MORRISON
CHEF: GLEN MASSEY - SuperYacht Culinary Certification, Ecole DuCasse Paris Culinary Certification
STEWARDESS: LOVISA GUSTAFSSON - PADI Dive Master
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 a South African culinary artist with a decade of experience in the hospitality industry. Originally a mixologist and restaurant manager, his passion for flavor led him to pursue formal training at the Super Yacht Culinary Academy.
In 2024, Chef Glen further honed his skills at the École Ducasse Paris Campus, a world-renowned institution. This prestigious culinary school equipped him with advanced techniques and a deeper understanding of global cuisine.
Known for his fresh, light, and locally-inspired dishes, Chef Glen believes in bringing a sense of place to every meal. However, his culinary repertoire extends far beyond regional fare. He enjoys the challenge of creating diverse menus and loves the personal touch of working on a yacht.
Lovisa grew up in Sweden and before entering the maritime industry she worked internationally as a destination and service manager across Cyprus, Mallorca, Gran Canaria and Thailand. This experience developed her ability to coordinate logistics and provide consistently high levels of guest service. Her background also includes hospitality management, barista and cocktail service, event logistics and leading activities for children and teenagers.
A former elite-level footballer, Lovisa brings discipline, resilience, energy and a strong team ethic. She has natural ability to create positive relationships with anyone she meets. She is a qualified PADI Divemaster with a genuine passion for the ocean and extensive experience working in and around the water.
Riley Morrison
Captain
Canadian
Glen Massey
Chef
South African
Lovisa Gustafsson
Stewardess
Swedish
Languages: English
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
Let's Get In touch
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (954) 933-8097 for immediate assistance.
