|Length:||62 Feet Lagoon|
|Cabins:||4 Queen(s), 1 Single(s)|
|Number of Guests:||1-8|
Mahasattva is a luxury crewed charter Lagoon 620 catamaran, offering 4 queen guest cabins, each with individual air conditioning controls, private en-suite head with electric toilets, bidet, vanity and 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.
Mahasattva, 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.
Mahasattva accommodates 8 guests in 4 spacious queen cabins, all en-suite with stall showers and electric toilets with bidets. One forepeak single berth cabin, with A/C and with tiny head, deck access only. Large salon for lounging or formal dining plus aft deck lounge and alfresco dining. Plus a top fly-bridge with 360 degree view. Mahasattva is fully air-conditioned throughout and has a wine cellar. The Crew has separate accommodations and separate shower and restroom facilities.
Yacht Rates in USD
|2 pax||3 pax||4 pax||5 pax||6 pax||7 pax||8 pax|
All inclusive rates are based on a 7 night charter (1 week) all inclusive of food and standard bar, cruising permits and licenses are paid by boat. Taxes, relocation fees may be extra, see below for Charter Information. RELOCATION FEES: For down island please inquire and subject to calendar
Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.
RELOCATION FEES: For down island please inquire and subject to calendar
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$33,700 3/$34,050 4/$34,400 5/$34,750 6/$35,100 7/$35,450 8/$35,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$33,850 3/$34,275 4/$34,700 5/$35,125 6/$35,550 7/$35,975 8/$36,400
CHRISTMAS/NEW YEARS/THANKSGIVING: 7 night minimum
THANKSGIVING: 1-8 guests @ $38,000
CHRISTMAS: 1-8 guests @ $45,000 – charter must end on 12/27/19 or earlier
NEW YEARS: 1-8 guests @ $48,000 – charter may not start prior to 12/28/19
Scuba – Yacht offers Rendezvous diving only
Photos – click for larger images
- Salon Tv/Stero
- TV in every cabin and one in the saloon with access to Apple TV
- iPod/Device Hookups
- Sun Awning
- Deck Shower
- Special Diets & Kosher please Inq
- 18 Port Hatches
- Guests Smokes on aft sugar scoop
- Children are Welcome
- Water Maker
- Ice Maker
- Internet Access Onboard WIFI
- Green Initiatives - Make purified drinking water
- Re-usable water bottles
- 15 ft Dinghy size with 60 hp engine
- Snorkel Gear
- Wake Board
- 2 x 2 man Kayaks
- Swim Platform has Hydraulic platform & Scoop Stern
- Boarding Ladder off scoop steps
- 2 x SU Paddle Boards
- Sun lounger pads for the trampoline
- 2 Sub-Wings
- Fishing Gear - Trolling
- Deep Sea Fishing
- U/Water Camera & Video
- Fishing Permit has been applied for
- Pref. Pick-up St. Thomas USVI, Other Pick-up BVI inquire limited to 7
- Summer Ports Virgin Islands & Grenada
- Winter Ports Virgin Islands
- Summer Operations & Winter Operations Caribbean Virgin Islands/ Caribbean Leewards/ Caribbean Windwards
- All rates are for the entire boat and are subject to change without notice prior to actual reservation
- Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter
- All guests over 18 yrs wishing to fish in BVI must purchase a BVI license prior to boarding ask us for information
- Marina dockage if applicable upon the request of the charter guests is not included
- Fine wines champagnes and top shelf liquors are not included and can be purchased upon request of the charter guests at their expense
- Hurricane Season is from 1st June to end of November and it is imperative that all guests purchase trip insurance. Yacht's are not responsible for clients shore side expenses if charter cancelled for named storm (this includes meals hotels transportation as well as air transport) Most yachts will allow client to rebook unused dates within 6 months of cancellation (excluding holidays).
***CREW FOR JANUARY 2021-JUNE 2021***
IAN WHITNEY – BLAIR BARBOUR – IAN QUIGLEY
Ian was practically born a Captain. He took his first steps as a toddler on a boat while sailing down the coast of Mexico with his mother and father. Ian’s father has been a sea Captain his whole life, sailing across the world and also finding his home in the Virgin Islands. Throughout Ian’s childhood he traveled back and forth between the Caribbean Sea and the snowy mountains of Lake Tahoe. He doesn’t just have his sea legs but he has his land ones too, as he makes Blair look bad with his snowboarding skills.
He grew up in Lake Tahoe, California where he raced sailboats, won the polar plunge, studied pottery, perfected snow mobile wheelies, found the best cliffs to jump off of, snowboarded down glaciers and learned to scuba dive at high altitudes. He moved to the California coast to live on a sailboat and go to college where he studied Film and Media Production. He then ran off to Hollywood and worked on movie sets before finding his way to San Diego where he remodeled a Baltic 42 sailboat as his new home.
After sailing and surfing the California Coast, he made his way to the Caribbean where he chartered several different Catamarans, spending 7 years getting to know these islands in and out while learning how to grill the perfect lobster. During hurricane season he avoided land and would head to Europe sailing through Croatia and the Mediterranean. And finally after many years away he found his way back to the mountains in Lake Tahoe where he captained an 80ft motor yacht and met a new crewmember named Blair, who loved boats almost as much as he did.
They found the Mahasattva and moved to the Caribbean and are excited to help create your best vacation possible. Whether you are looking for a relaxing time with beautiful sunsets or an action packed adventure – either way you are going to eat some great food.
World traveler, Blair Barbour, spent her youth between the art scene in Philadelphia and skeet shooting in the back woods of Virginia. She and her father built a sailboat in their garage when she was a child and she grew up in the water – snorkeling in Mexico, canoeing the Moose river in Maine, whitewater rafting in West Virginia, pretending to surf in California, scuba diving with sharks in the Caribbean, sailing the Outer Banks and spending a lot of time finding treasure at the bottom of the community pool.
She is a big part of the local animal advocacy scene in Philadelphia, winning Miss Pinup Philadelphia 2014 and helping to raise awareness for breed discrimination through the organization Pinups for Pitbulls. Other than sailing and cooking, Art is her absolute passion and her signature style is paper collage. Her art has been recognized with an International Art award from Neo Pop Realism and can be found globally with works residing in every major US city and in Paris and Hong Kong. She was accepted into the Artist Residency Program at the Chiricahua National Monument in Arizona where she wrote and illustrated one of her numerous children’s books. Blair has used her talent for many charities supporting local arts programs in Philadelphia schools, Pinups for Pitbulls, the Wounded Warrior Fund and raising money to aid Haiti after the earthquake. Most of her current inspiration comes from the ocean and you can check out her work at this link: www.BlairBarbour.com
Blair and her famous sommelier sister – Erin Barbour: Thinking-Drinking.com have traveled through Europe and Asia eating the local cuisine and drinking the best wines. Her sister owned a number of French restaurants and wine shops where they have collaborated on many culinary events. Blair learned some of the European techniques for her sous chef position in Philadelphia, spending many long nights creating 15 course dinners in New York City and watching the sunrise while finishing assembling the millionth homemade ravioli.
Blair has lived in Brazil where she got her Yoga certification and after living in the Las Vegas desert for 2 years teaching Yoga workshops, she moved up to Lake Tahoe in the mountains. There she was employed on an 80ft motor yacht which chartered through the most beautiful parts of the lake and of course went skiing whenever possible. This is where she met the Captain of the Vessel, Ian Whitney, who later ran off to the Caribbean with her to sail the Bodhisattva.
First Mate Ian Quigley
Ian is a lifelong sailor and traveler. Moving to Ireland at a young age Ian was introduced to sailing and racing and moving to San Francisco allowed him to hone his sailing in a very demanding environment. Being on boats has made him very at home on the water and between his Irish upbringing and service industry background in bartending make him a very welcoming and accommodating presence on any sail. Ian has sailed Ireland, San Francisco, France, Spain, Portugal, and in the Caribbean. Ian ’s professional conduct, as well as his enthusiastic love of the ocean and nature, brings a wonderful joyful perspective to the charters.
CHEF BLAIR’S MENU
Jumbo lump crab Eggs Benedict – drizzled with hollandaise and served with sweet potato hash browns
Pain Perdue French toast – baguettes with blueberry syrup reduction, powdered sugar & served w/fresh fruit
Veggie Frittata – with a cauliflower crust over toasted kale chips served with avocado and tomato
Avocado Toast – local avocado spread over homemade bread topped with a fried egg served with fruit salad
Gourmet Breakfast Burritos – bacon, egg and cheese, or vegetarian stir fry with sour cream
Blueberry Scones with a lemon glaze – served with oatmeal and fresh fruit
Grandmas Buttermilk Pancakes – served with sausage and eggs
Strawberry Banana Almond muffins – topped with brown sugar
Berry Granola Yogurt Parfait – served in layers and topped with fresh fruit
Quinoa Quiche Muffins – with spinach and served with bacon and home fries
Veggie Scramble over roasted potatoes – topped w/fresh salsa and avocado served with fresh fruit
? STARTERS ?
Spicy avocado deviled eggs – made with fresh avocado and local hot pepper sauce
Clams Casino – with seasoned panko and lemon
Beef and Veggie burger sliders – made with local ingredients
Mini baked Brie Bites – with raspberry glaze
Goat Cheese Salad – with crispy panko and a Gorgonzola-pear vinaigrette
Pesto tortellini Pasta – with cherry tomatoes drizzled in olive oil and Parmesan cheese
Caprese salad – tomato, mozzarella, and balsamic vinaigrette
Fried Raviolis – served with homemade marinara
Mushroom Tarts – with a flaky crust and creamy center
Conch and Corn Fritters – served with a spicy aioli dipping sauce
Thai Lettuce Wraps – Chicken or Vegetarian
Roasted Brussel Sprouts and Prosciutto Skewers – with balsamic drizzle
? LUNCH ?
Cuban pork tacos – with black beans and cabbage salad
Beef and chicken skewers – over wild rice with aioli sauce
Flat bread pizza spread – sweet potato sage, margarita, four-cheese mushroom
Salmon Quiche – with feta cheese over fresh salad with lemon-onion dressing and candied almonds
Sautéed Mushroom and Poblano Pepper Quesadillas – w/roasted corn salad, tomatoes & pickled jalapenos
Clam Chowder ? with local clams and lemon pepper goat cheese salad
Gourmet Grilled Cheese – with mushrooms, peppers and onions served with sweet potato french fries
Butternut Squash Perogies – served with an roasted beet and avocado salad
Cream of Asparagus Soup – served with a roasted carrot sprout salad
Thai Spring Rolls – shrimp or tofu served w/salad and sautéed yams complimented w/sweet chili dipping sauce
Baked salmon meatballs – served with creamy avocado sauce over jasmine Rice
? DINNER ?
Baked Salmon ? with hollandaise sauce over risotto with a side of asparagus
Seared Scallops ? over angel hair pasta in cream sauce and veggies
Cauliflower steaks over mushroom risotto – with roasted carrots
Seared Ahi Tuna ? with a teriyaki glaze served with vegetable fried rice
Filet Mignon ? over garlic mashed potato served with roasted brussel sprouts
Thai Shrimp ? with peanut sauce
Chicken Marsala ? with fettuccini and roasted zucchini
Roasted Frenched rack of Lamb ? with mint glaze and roasted turnips
Spiny Lobster Tail ? local lobster, wild rice and asparagus
Gnocchi in creamy pesto sauce ? served with a Cherokee purple tomato caprese salad
? DESSERT –
Peach?Apple Cobbler – with melted butter and brown sugar
Chocolate filled Croissants – with an ice cream sundae
Strawberry short cake – warm shortcake with fresh strawberries and whipped cream
Warm Chocolate chip pan baked cookies – with milk and ice cream
Chocolate mouse Parfait – with fresh whipped cream
Fried Plantains – served with brown sugar and vanilla Ice cream
Chocolate Ganash Cake – topped with crème en glaze
Fresh Frozen fruit Pineapple Icee – with pineapple chunks and garnished with sage
Monster Blondies – with white chocolate chunks and toasted walnuts
Crème Brulee – topped with raspberry glaze
? 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
MAHASATTVA GUESTS COMMENTS
New Years 2018-2019
We really had a wonderful vacation. Yacht was more than perfect, top level and very professional crew!