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MAHASATTVA

  • Guests: 8
  • Cabins: 4
  • Price Range: $36,200 - $39,500

Base

This yacht is based in the British Virgin Islands.

Yacht Description

MAHASATTVA yacht is a 62.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

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.



Two (!) wine fridges.



The Crew has separate accommodations and separate shower and restroom facilities.
Tube: Yes
Guests: 8
Maxspeed: 10
Pref Pickup: St. Thomas, USVI
Other Pickup: BVI inquire limited to 7
Draft: 5.1
Cruising Speed: 7
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2019
Turnaround: 48 pref, inquire for less
Cabins: 4
Queen: 4
Showers: 6
Basins: 4
Electric Heads: 4
Jacuzzi: No

Flag: Caymen Islands
Homeport: Virgin Islands, Grenada, SVG
Resort Course: $150 per diver
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1
Yacht Insurance: Pantaenius

Features

BBQ: Yes
AC: Full
Generator: 21.5 Kva, 110V
Internet: Onboard WIFI
Cruising Speed: 7
Max Speed: 10

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Books: Yes
Crew Pets: Yes
Pet Type: Small size dogs
Guest Pets: No
Camcorder: Yes
Number Dine In: 8
Water Maker: 280 L/h, 1
Water Capacity: 2 x 240 L / 4 x 63 US Gal
Ice Maker: Yes
Number Of Dvds: Hard drive
Number Of Cds: Spotify /
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 18
Smoking: Smoking on aft sugar scoop ste
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: No minimum
Generator: 21.5 Kva, 110V
Inverter: Yes
Voltages: 110V
Hammock: Yes
Windscoops: No

Price Details

Price from: $36,200

High season rate: $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.

.




Layout

Water Sports

Dinghy Size: 15' RIB center console
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Dinghy Hp: 70HP
Floating Mats: Yes
Dinghy Pax: 9
Swim Platform: Hydraulic platform & Scoop Ste
Water Skis Adult: Yes
Boarding Ladder: S/S off scoop steps
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

TV in every cabin and one in the saloon, with access to Apple TV


Crew

Crew Information

Chef

Captain June 2020-January 2021

Captain: Magnus Wittersø/TBA

***CREW FOR JANUARY 2022 - JULY 2022***
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, LINDSEY & ADAM ARE FULLY VACCINATED FOR COVID-19*****


Menu

CHEF JAYDE'S 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


 


 


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