Mahasattva 62 ft Catamaran

Yacht Details

Length: 62 Feet Lagoon
Cabins: 4 Queen(s), 1 Single(s)
Number of Guests: 1-8
High Cost: $34,500
Low Cost: $29,700

Yacht Description

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                                    Special Offer

 2 pax 3 pax 4 pax 5 pax 6 pax 7 pax 8 pax 9 pax
W2018/19 30,01530,53030,95031,36031,82532,28533,52534,350
S 2019 30,01530,53030,95031,36031,82532,28533,52534,350
W 2019/20 30,01530,53030,95031,36031,82532,28533,52534,350
S 2020 30,015 30,530 30,950 31,360 31,825 32,285 33,525 34,350

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.

BVI PORT FEE: Add $400 each end for BVI pickup or drop-off. (not for pickups/drop offs STT)

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$29,715 3/$30,080 4/$30,350 5/$30,610 6/$30,925 7/$31,235 8/$31,500 9/$32,175 10/$32,850

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$29,865 3/$30,305 4/$30,650 5/$30,985 6/$31,375 7/$31,760 8/$32,100 9/$32,850 10/$33,600

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $450 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2019/2020 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $39,500, charter must end on 12/28/19 or earlier
NEW YEARS: 1-10 guests @ $42,000, charter may not start prior to 12/29/19

Scuba – Yacht offers Rendezvous diving only

Photos – click for larger images

Yacht Amenities

  • Salon Tv/Stero
  • TV in every cabin and one in the saloon with access to Apple TV
  • iPod/Device Hookups
  • Sun Awning
  • Deck Shower
  • Bimini
  • Special Diets & Kosher please Inq
  • BBQ
  • Hairdryers
  • 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
  • Tube
  • 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

Cruising Area

  • 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

Charter Information

  • 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).
  • Mahasattva crewed charter yacht
  • Come aboard BVI Yacht Charter Mahasattva 62 ft Catamaran


Captain and Crew of Mahasattva 62 ft Catamaran, a 62 Feet Lagoon Caribbean Yacht Charter

Crew Profile

Captain Gašper Zupancic is from Croatia, First Mate Ian Quigley is from USA and Chef Lindsey Chirichiello hails from New England, USA

Gasper is an RYA qualified Yachtmaster offshore. He grew up in Ljubljana, Slovenia but spent most of his summers sailing in Croatia, where his father taught him how to windsurf when he was 7 years old. Driving boats soon became one of his biggest pleasures, because it combines sea, machines, and people. Since 2010 he is working in yacht industry, skippering summers in Mediterranean and winters in the Caribbean. Solving problems calmly and effectively is probably his strongest point, although kindness, social skills, and discretion are some of his good assets as well. His professional background and knowledge of the area assure safe and fun cruising on our mighty Mahasattva.
MCA/RYA Yachtmaster Offshore commercially endorsed(STCW, ENG1)

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 Lindsey Chirichiello hails from New England and a long line of chefs. Following in her fathers footprints, she found herself in the restaurant industry at a very young age. Always mesmerized with the tasty creations flowing out of the New England kitchens she worked in, she decided to peruse her passion for the culinary arts. She immersed herself in culinary courses and the bustling food scene. In an effort to keep her passion for travel stoked as well, she set off in the yachting industry roughly eight years ago. From the Eastern Seaboard of the US, France to Spain, Italy to Turkey, Croatia and many other stops in between, she has honed her skills in several different styles of cuisine. On crossing the Atlantic she let her creative side flow with inspirations from the Caribbean and South America. She takes much pride in tantalizing your taste-buds, but also in constructing creative cocktails, and cultivating a vacation for the memory books!
Chef Sara Vezensek: CHEF AS OF 16-SEPT-19
Chef Sara Vezensek: Sara is a fun-loving, energetic Slovenian, who started cooking at the age of 10 under strict
supervision from her Master Chef mother. She grew up in Ljubljana but wasn’t home often after
she got her first job. This type of work took her all around the globe. She started in Croatia,
Greece, Italy, and France but move on to work in Thailand, The Bahamas, and the British Virgin
Islands. In between her travels, she got her Bachelors Degree in Food Science and Nutrition
which comes in handy with dietary restrictions. She gets inspired by different cultures and creative
people from but will never ever stick to the recipe. She pours hard work and love into every dish
which was passed on to her by a Swedish chef Douglas Spiik with whom she worked with in
France to perfect her skill. She loves to sail and will try every adrenalin pumping thing out there.
Her other big passion is sport so she is always moving around and being active. If you are in need
of extraordinary experiences and you don’t want to stick to the everyday touristy things she is your go-to girl for suggestions to make your holidays extra special.

Yacht Layout

Yacht Layout of British Virgin Islands Charter Mahasattva 62 ft Catamaran

Sample Menu

Fresh juices, coffee and tea to be served every morning alongside fresh baked goodies, granola,
cereals and a fruit platter
Crabby Eggs Benedict
Jumbo lump crab meat, arugula and a poached egg served over a toasted english muffin and topped
off with a creamy homemade hollandaise
Fluffy French Omelet
Three eggs omelet craddling wilted pinach, sundried tomatoes, sauteed spring onions and aged cheese
Coconut Pancakes
Fluffy coconut pancakes topped with fresh toasted cocnut and a pineapple run maple syrup.
Filled with local fruits stewed in caribbean raw honey topeed with a decadant whipped marscapone
and pecan dust
Cast Iron Skillet Fritatta
Comprised of farm fresh eggs and locally sourced fresh vegetables enriched with herbs and savory
Tropical Overnight Oats
Steel cut oats layered with yogurt, caribbean honey, chai seeds and fresh local fruits such as
papaya, mango and starfruit
Lobster Quiche
Oven baked quiche with a homemade crust overflowing with lobster, bacon and gruyere cheese
Herb Grilled Lemon Chicken and Quinoa Salad
Juicy herbed chicken served over a tricolor quinoa salad comprised of arugula, grapefruit supremes,
toasted pinenuts and creamy goats cheese finished with a house made tangy citrus vineagrette
Mahi Mahi Tacos
Pan seared Mahi Mahi with a chili lime slaw, fresh mango and an avocado crema drizzle
Lobster BLT
Buttery Brioche stacked high with crispy bacon, Heirloom tomatos, fresh spinach leaves and
caribbean lobster with avocado aoili
Grilled Shrimp and Romaine Ceasar
Lightly grilled romaine heads topped with smokey shrimp, freshly grated parmesan, garlic croutons,
cherry tomatoes and a creamy ceasar dressing
Honey and Ginger Candied Salmon
Skin on candied Salmon filets accompanied with sweet potato, toasted farro, crispy kale, red onion
and crumbled feta
Homemade Crab Cakes
Jumbo lump crabcakes served over a summer vegetable salad and a variety of homemade sauces, such as
mango chutneys, horseradish cream sauces and traditional tarter sauce.
Caribbean Jerk BBQ
Caribbean Jerk chicked bbq’d to perfection and served with local hot sauces, beans and rice, local
callaloo and sweet plantains

SUNDOWNERSto be accompanied with fresh Caribbean cocktails
· Baked brie with warm fig, crisp apples and house made baguette
· Smoked fish dip with crunchy vegetables and pita points
· Tuna Poke with fresh avocado and toasted sesame
· Whipped honey goats cheese with cranberries and pistachios served on a slice of ripe asain pear
· Roasted red pepper and machengo sliders
· Conch ceviche
· Smoked salmon blinis
· Charcuterie and cheese boards
· Mediteranean flat breads
· Proscuitto wrapped melon

Filet Oscar
Filet mignon marniated and grilled to order served with asparagus, garlic mashed potoatos and
toppped with a tender crabmeat bernaise sauce
Seared Diver Scallops
Pan seared diver scallops with a herbed brown butter over a creamy truffle rissotto and wilted
Caribbean Cocnut Curry
Local Red Snapper, aromatic jasmine rice, stewed onions, stewed tomatoes and local vegetables
topped with a vibrant coconut curry sauce
Meditteranean Sea Bass
Pan seared sea bass topped with a tomato and oilve tapenade. Served over an artichoke and roasted
red pepper cous cous salad
Coconut Almont Crusted Cod
Baked cod complimented with a airy coconut and almond crust a top broccoli rabe and creamy polenta
Seafood Paella
Traditional Spanish seafood paella overflowing with jumbo shrimp, mussels and clams and accompained
with freshly made crusty baguette
Sesame Seared Ahi Tuna
Perfectly seared Ahi tuna served over a bed of coconut basmati rice accompanied by a fresh cucmber
seaweeed salad and blistered peppers
Garlic and Herb Crusted Frenched Rack of Lamb
served with rosemary fingerling potatoes and honey roasted root vegetables

· Merengue nests filled with a tart lemon curd and topped with fresh fruit
· Decadent chocolate mousse with a homemade chantilly
· Coconut Panna Cotta weith a passion fruit gelee
· Red wine poached pears
· Salted caramel and toasted coconut cheesecake
· Mango or grapefruit granita
· Caribbean rum cake
· Key lime semi freddo
· Banana and mango flambe with vanilla ice cream



New Years 2018-2019
We really had a wonderful vacation. Yacht was more than perfect, top level and very professional crew!
Kind regards,

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