MAHASATTVA Yacht Description
Awarded 3rd place in the culinary competition at the 2019 annual USVI Boat Show!
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.
Mahāsattva, meaning literally "great being", is a great bodhisattva who has practiced Buddhism for a long time and reached a very high level on the path to awakening (bodhi). Generally refers to bodhisattvas who have reached at least the seventh of the ten bhumis.
Presented by DMA Yachting, the astonishing charter yacht MAHASATTVA is a 62 ft sailing catamaran. MAHASATTVA spends the summer and winter season in British Virgin Islands. She was completed by recognized shipbuilder Lagoon in 2019. The spacious yacht layout features 4 large cabins and easily accommodates a maximum of 8 guests.
MAHASATTVA is presented primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the delicious meals are served. The modern cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes provide a connection with the natural world outside.
The sailboat features 2 x 110 hp diesel engines 2 x Onan generators 3 x 3,000w inverter engines and a generator.
Accommodation
Mahasattva accommodates 8 guests in 4 spacious queen cabins with en-suite with stall showers and electric freshwater flush toilets with bidets. All cabins also has 32" Smart TV's and USB charge ports for your devices.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
What is the cabin arrangement of MAHASATTVA?
- 4 VIP cabins
MAHASATTVA
-
Weekly price: $44,700 - $48,000
Low Season | High Season
- Length: 62'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Cruising Speed: 7
- Max. Speed: 10
- Built Year: 2018
MAHASATTVA Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2022 to 2023 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | $0 | $0 | $0 | $0 |
| Summer 2023 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | $0 | $0 | $0 | $0 |
| Summer 2024 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | $0 | $0 | $0 | $0 |
MAHASATTVA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 89,400$ to 96,000$ | 17,880$ to 28,800$ | 107,280$ to 124,800$ | Discounts outside the main season are common. | |
| 7 day charter | 44,700$ to 48,000$ | 8,940$ to 14,400$ | 53,640$ to 62,400$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 22,350$ to 24,000$ | 4,470$ to 7,200$ | 26,820$ to 31,200$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 44,700$ / 6 * 3 days = 22,350$ | |
| 1 day charter | 7,450$ to 9,600$ | 1,490$ to 2,400$ | 8,940$ to 12,000$ | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $44,700
High season rate: $48,000
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.
*** COVID travel insurance is strongly recommended! Should client decline to purchase COVID trip insurance, no reschedule or refund will be offered if charter is cancelled by client.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$44,700 3/$45,050 4/$45,400 5/$45,750 6/$46,100 7/$46,450 8/$46,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$44,850 3/$45,275 4/$45,700 5/$46,125 6/$46,550 7/$46,975 8/$47,400
HOLIDAYS:
7 night minimum, 1-8 guests
THANKSGIVING: $49,000
CHRISTMAS: $56,000 - charter must end by 12/26
NEW YEARS: $59,000 - charter may not start prior to 12/27
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.
*** COVID travel insurance is strongly recommended! Should client decline to purchase COVID trip insurance, no reschedule or refund will be offered if charter is cancelled by client.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$44,700 3/$45,050 4/$45,400 5/$45,750 6/$46,100 7/$46,450 8/$46,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$44,850 3/$45,275 4/$45,700 5/$46,125 6/$46,550 7/$46,975 8/$47,400
HOLIDAYS:
7 night minimum, 1-8 guests
THANKSGIVING: $49,000
CHRISTMAS: $56,000 - charter must end by 12/26
NEW YEARS: $59,000 - charter may not start prior to 12/27
Price Terms
Inclusive
Specifications
Features
Layout
More Specifications
Diving Onboard
All dives will be guided by our onboard Dive Master.
If your last dive was more than a year ago, we’ll start with a refresher dive.
We offer 4 complimentary guided dives during your charter.
Two GoPro's ready to record your experience.
4 dives are included per guest. Additional dives are offered at $50 per guest per dive.
PLEASE NOTE:
In locations where the vessel is required by law to make use of rendezvous diving/local dive operators, this cost will be for the guest account.
Fishing
Green Initiatives
Water Sports
Other Entertainment
TV in every cabin and one in the saloon, with access to Apple TV
Crew Information
Captain
Third
Chef
Captain: Riley Morrison
RILEY MORRISON
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 HELEN MARTINEZ
Born and raised near Los Angeles, into a family of rich culinary heritage, Helen started cooking in her grandmother's kitchen at a very young age. She would learn about butchery, organic gardening, and American Southwest ancestral cooking. Family vacations consisted of camping, boating, and deep sea fishing in Baja California, where she would catch and prepare the fresh seafood for large groups of family and friends.
Helen would graduate from Le Cordon Bleu French Cooking School in 2007 and continue to fine tune her craft as Chef at Passages Malibu Treatment Center, and Chef to top NFL players, at their training institute in Irvine, CA.
She has prepared food for many high profile clients, and for the most discriminating of palates, in private estates, corporations, and clubs.
She was the Executive Chef at Los Angeles international Airport Private Lounges, overseeing Delta Club, Virgin Atlantic First Class, and of the award winning ( "Sky Trax lounge of the year" ) Star Alliance Lounge. She was also Executive Chef at the American Express Centurion Lounge, at Miami international airport, where she worked alongside celebrity chef Michelle Bernstein.
Helen would eventually combine her passions of cooking and being on the sea by working as a professional Yacht Chef. She has worked on many yachts, cooking in many parts of the World, inspired by the adventure, the guests, the locale, and the unique culinary finds. She loves what she does and it shows with all the rave reviews her guests have left, time and time again.
Helen was born and raised near Los Angeles, into a family of rich culinary heritage, she started cooking in her grandmother's kitchen at a very young age. She learned about butchery, organic gardening, and American Southwest ancestral cooking. Family vacations consisted of camping, boating, and deep sea fishing in Baja California, where she would catch and prepare the fresh seafood for large groups of family and friends.
Helen graduated from Le Cordon Bleu French Cooking School in 2007 and continued to fine tune her craft as Chef at Passages Malibu Treatment Center, and Chef to top NFL players at their training institute in Irvine, CA.
She has prepared food for many high profile clients, and for the most discriminating of palates, in private estates, corporations, and clubs.
She was the Executive Chef at Los Angeles international Airport Private Lounges, overseeing Delta Club, Virgin Atlantic First Class, and of the award winning ( "Sky Trax lounge of the year" ) Star Alliance Lounge. She was also Executive Chef at the American Express Centurion Lounge, at Miami international airport, where she worked alongside celebrity chef Michelle Bernstein.
Helen would eventually combine her passions of cooking and being on the sea by working as a professional Yacht Chef. She has worked on many yachts, cooking in many parts of the world, inspired by the adventure, the guests, the locale, and unique culinary finds. She loves what she does and it shows.
FLORENCE GAGNON
Florence is from Quebec City and has been working in hospitality for the past 12 years. She grew up spending time on the water onboard her grandfather's yacht. This led her to join the yachting industry. Since then she’s worked on various motor and sailing yachts as a stewardess. Florence is the dive master onboard and has experience diving in Indonesia, Central America, and the Caribbean. Her love of the water is contagious! She is looking forward to welcoming you and creating memories!
Menu
CHEF JADE'S MENU
I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.
Low or high appreciation of chilies will also be taken into consideration.
All sauces and dressings are made on board with the freshest ingredients.
Windward Islands Menu
Breakfast:
Housemade Maple Granola with Nuts and Dried fruit, Greek Yogurt, Tropical Fruit Platter, Daily Tropical Juices, Selection of Locally Roasted Coffee, Decaf and Teas
Shakshuka: Bell Peppers, Charred Tomato, Oven Poached Eggs
Crepes, Vanilla Bean Ricotta, Warm Field berries
Classic Eggs Benny, Canadian Bacon, House Herb Biscuits, Lemon Hollandaise
Buttermilk Waffles, Chantilly Cream, Kiwi Cubes
Smoked Salmon Hash, Lemon Dill Emulsion, Caribbean Avocado
Brioche French Toast, Coconut Tropical Fruit Salsa
Maple Cinnamon Rolls, Orange Blossom Mascarpone Glaze
Lunch - Always fallowed by a cookie of the day
Chimichurri Skirt Steak, Fresh Baked Loaf, Olive Oil Poached Cherry Tomato
Mahi Mahi Taco Tuesday, Fermented Jalapeno Salsa, Breadfruit Chips
Sesame Miso Ahi Tuna Niçoise, New Potatoes, Wonton Crisps, Beet Eggs
Coconut Chicken Curry, Local Mango Chutney, Hand Rolled Roti
House Specialty Sushi Platter, with Local Fish and Vegetable Options
Polenta Dusted Chicken Breast, Romesco Sauce, Grilled Romaine Caesar
Cracked Conch Pita Roll, Tarragon Aioli, Green Papaya Slaw
Far East Lamb burgers, Challah Buns, Tahini Spread, Shepard’s salad
Hors Doeuvres:
French Cheese Sampler Board, Crusty Baguette, Onion Confiture
Italian Charcuterie and Olive Sampler Board, Rosemary Focaccia
Fresh Catch Ceviche, Avocado, Salsa Roja
House Sesame Crackers, Roasted Red Pepper Hummus, Olive Tapenade
Scallion Crab Rangoon, Local Pepper Jelly
Belmont Farms Chevre, Green Grapes, Pistachio crumble, Gold foil
Grilled Pineapple, Back Bacon, Sweet Chili Glaze
Dinner Service:
3 light courses, paired with fine wines from around the world followed with a selection of herb teas, specialty coffees and digestifs.
Starters
Award Winning Avocado Cucumber Soup, Pecorino Romano Crisp
Grilled Watermelon Salad, Arugula , Toasted Pumpkin Seeds, Feta Crumb
Belmont Farms Goat Cheese and Roasted Beet Terrine, Local Spinach
Grenadian Callaloo Soup, Coconut Crema, Garlic Croutons
Banana flower Shrimp Salad, Chili Lime Vinaigrette Cucumber Ginger Slaw
Green Fig Salad, Pancetta Chips, Garlic Aioli
Locally Raised Beef Carppacio, Truffle Pearls, Smoked Maldon Salt
Arancini, Sundried Tomato Coulis, Bocconcini, Balsamic Reduction
Main Course:
Za’atar Crusted Rack of Lamb, Pine Nut Cous Cous, Pomegranate Molasses
Roast Duck, Forbidden Rice, Pineapple Caramel Sauce
Award winning Crispy Lionfish, Guava Glazed Long Beans, Pepper Jelly Yogurt Spheres
West Indian Pumpkin Gnocchi, Balsamic Chicken, Local Basil Pesto,
Jamaican Jerk Pork Tenderloin, Crisp Plantain, Orange Thyme Pearls
Chia Seed Crusted Kingfish, Orange Carrot Velouté , Braised Fennel
Sous-Vide Ribeye, Tamarind Demi Glace, Roasted Breadfruit Mash
Spiny Lobster Tail with Brown Butter, Zuccini Noodles, Mango Salsa
Dessert
Grilled Pineapple Martini, Rum Butter, Pina Colada Mousse
White Chocolate Crème Brulee, Matcha Shortbread, Raspberry Coulis
Passionfruit Mousse, Cashew Caramel Clusters
Flourless Cake with Grenadian Chocolate, Pomegranate Paint, Coconut Milk Foam
Award winning Starfruit Sponge, Golden Ice Cream, Pumpkinseed Brittle
Key Lime Custard, Ginger Crumble, Marshmallow Whip
House Made Iced Fruit Trio, Soursop, Fig Banana, Mango
(seasonal selections may vary)
-Bonne Appetit!!
Reviews
- The Terwilliger Family
(5 Being the Highest) 5
Was the yacht comfortable and clean?
Our yacht was absolutely amazing. Clean, comfortable, spacious. We couldn’t have asked for a better boat.
Was the yacht well ventilated?
Yes- it was ventilated and had great AC
Was the crew friendly and accommodating?
The crew was top notch. The captain and first mate did everything to make us have a perfect week. The chef cooked incredible meals and was so friendly.
Was the food good and well presented?
The food was out of this world. Not one bad meal and plenty of food. It was a great variety too!
8. Additional comments about the yacht and crew?
We had the best vacation and are already looking to return.
Cruising Area
Did you like the area you chartered in?
Yes- loved the BVIs!
- Alysia
Comments:
An exceptional captain and human being - could not have been more knowledgeable, considerate and accommodating.
Rest of the crew: 5/5
Comments:
Jayde - our chef, was phenomenal in every aspect - the food looked beautiful and was some of the best we ever tasted (especially the crab cakes). She is a beautiful person inside and out.
Ian - our first mate, was terrific - he ensured everything was perfect and all of our needs were met, from morning coffee to happy hour drinks and evening wine.
The crew was perfection at its finest!
How would you qualify the yacht (comfort, features, general maintenance, etc): 5/5
Comments:
Beautiful and comfortable - no reason to spend time in the cabin as there was plenty of room on the boat where you could enjoy time with family and friends or be by yourself to read a book or self reflect.
How would you qualify the itinerary: 5/5
Comments:
For the first time in our lives, we wanted no agenda - and that is what we had - no agenda/itinerary; we sailed when we were done swimming and kayaking, we ate when we were hungry - we never really knew what time it was unless we smelled the wonderful aromas from the kitchen! - PERFECT!
How would you qualify the sports and leisure activities/equipment on board: 5/5
Comments:
Perfect
How would you qualify the food and drinks: 5/5
Comments:
Beyond expectations!!! We are all "foodies" and we still agreed some of the best food we have ever had. Drinks/cocktails were made to order and PERFECT!
How would you qualify the entire experience of your trip: 5/5
Comments:
One of if not the best vacation ever!
Our crew was very knowledgeable and disciplined so we felt safe and well taken care of. This catamaran and crew is no question a 5 star! We will be back and wouldn't use any other boat or crew!
Thank you and God bless!
Todd
Thank you so much for such a relaxing vacation and helping us to make new stories!!
With love,
Barbara & Bols
Yacht = Mahasattva
Charter dates = May 1-8th 2019
What was your first impression of the yacht?
Very Good
Was advertised equipment onboard and in good condition?
Yes
Did the skipper/hostess make you feel welcome and comfortable onboard?
Extremely
Did you feel free to choose activities?
Yes
Please provide specific comments regarding your skipper and hostess.
We have taken many crewed trips, and by far the captain, 1st mate and cook were the best we have ever had.
Were the meals and beverages as you expected?
Terrific, cook was extremely good, meals great. Very professional and as good as you would get in best restaurants.
If you made any special requests were they met?
Yes
Was this your first visit to the BVI?
No, we have done BVI's maybe 10 times and done other cruise's another 5.
Would you recommend this yacht for a charter vacation?
Absolutely
-Kelly
-Laura
Sally
NYC
Martin
Comments: Professional, flexible, catered to every whim, and set a high standard for the crew.
Rest of the crew: 5/5
Comments: The crew were first class and good company as well. The respected our privacy but we enjoyed their company so much that we included them in many of our discussions.
How would you qualify the yacht (comfort, features, general maintenance, etc): 5/5
Comments: This was an incredible boat. Brand new and impeccably maintained.
How would you qualify the sports and leisure activities/equipment on board: 5/5
Comments: There were so many amenities that we never used some of them.
How would you qualify the food and drinks: 5/5
Comments: The food was superb and perfectly presented! I gained 4 pounds despite all the exercise, but it was worth it. The chef accommodated my gluten-free wife without discomforting the rest of us.
How would you qualify the entire experience of your trip: 5/5
Comments: Best vacation I've had in every respect.
Marty C.
Loved the meals - 5 star
We would come back in a heartbeat!!
Noow! Thank you for an amazing time. The food, the boat comment, and the anchor observation! Our time was too short. Best of luck to you as you move forward in your adventurous lives!
Peter + Molly
TCB
Kind regards,
Roberta
Gallery
