AKASHA
AKASHA delivers the perfect balance of refined elegance and ocean adventure. This superb 62' Lagoon Essence is a limited edition masterpiece. She offers stylish open living areas and plenty of deck space, but the true crown jewel is the breathtaking Master Stateroom with direct deck access—your private sanctuary with seamless indoor-outdoor flow. The social heart of the yacht is the stunning open galley, turning every meal into a gourmet theater where your chef prepares fresh delicacies in full view. This connects seamlessly to the salon, finished in a soothing color palette with panoramic windows that flood the space with natural light. Beyond the magnificent owner's suite, AKASHA accommodates up to 8 guests in three additional elegantly-appointed double cabins. True to her Essence status, every cabin features a private ensuite bathroom, television, and plenty of space for your personal items. When it’s time to play, AKASHA is fully equipped for every whim: drift weightlessly on the Floating Hammock, carve through the waves on the Wakeboard, or host a party on the Bote Floating Island. Complete with 4 paddleboards, premium snorkeling gear, fishing equipment, and floating mats, she is the most well-equipped charter in the fleet—all served by an experienced and delightful crew.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32 Feet |
| Draft: | 5.10 Feet |
| Pax: | 8 |
| YearBuilt: | 2018 |
| Builder: | Lagoon |
| Flag: | USA |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Tender Ocean Master 460 |
| Dinghy hp: | 60 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Christian & Iris: December, January, February, March
Captain: Christian Atal
Born and raised in Santiago de Chile, Christian discovered his calling when he left the city behind and found his passion for the ocean. After becoming a dive instructor and captain, he purchased his first sailboat and began leading diving expeditions—a journey that would shape his entire life.
Christian has sailed Chile's dramatic southern coastline, ventured north through Mexico, and explored the Caribbean, where he's spent the past fifteen years. In 2013, he discovered his ultimate paradise: the Bahamas Islands, which he now calls home.
Beyond sailing, Christian is devoted to fitness, yoga, and healthy living. With approximately 45,000 nautical miles under his belt, he brings extensive experience and genuine enthusiasm to every voyage, eager to share the Bahamas' most spectacular islands with his guests.
Chef: Iris Muller
Iris's culinary journey began in Holland, where her chef father instilled in her an appreciation for food prepared with love and creativity. Her adventurous spirit has taken her around the globe—from Thailand and India to South America and across Europe—where she has gathered inspiration and flavors that infuse her cooking with an international flair.
A true Renaissance woman, Iris brings more than just culinary expertise aboard. She's also a singer, cultural anthropologist, and Reiki healer, weaving her diverse passions into a warm and enriching onboard experience.
Team Pieter & Amal: June-July & August
Captain – Pieter Willem de Wit
Pieter is a Yachtmaster Offshore (200GT) captain with extensive charter and delivery experience across the Caribbean, Atlantic, and U.S. East Coast. He has managed and operated a wide range of vessels including Lagoon, Sunreef, and Sunseeker yachts, most recently overseeing Nassau-based charter operations as Captain and Fleet Operations Manager.
With a hands-on approach, strong engineering knowledge, and a calm, solutions-driven mindset, Pieter ensures safe, efficient operations while maintaining a relaxed and professional onboard atmosphere. His background in watersports, fishing, and guest engagement adds an extra dimension to the charter experience.
Chef/First Mate – Amal Jeanne Perrotin
Amal is a versatile chef and experienced sailor with offshore passages in the Indian Ocean and strong capabilities as First Mate. She combines high-level culinary skills across Mediterranean, Asian, and international cuisines with excellent provisioning, organization, and guest service.
Beyond the galley, Amal brings added value with her background as a yoga instructor, diver, and wellness-focused professional, enhancing the onboard experience with a holistic, lifestyle-driven approach. Her previous career in consulting and operations also translates into exceptional attention to detail and professionalism.
Together, Pieter and Amal form a well-balanced, energetic, and service-oriented team. Their combined skill set covers navigation, engineering, high-end cuisine, wellness, and guest activities—making them ideally suited to deliver seamless and memorable charter experiences in The Bahamas.
Javi y Jaqueline: April & May
Captain Javi
Captain Javier brings 15+ years of maritime expertise to the helm, with proven mastery of yacht command, technical management, and offshore navigation across catamaran fleets. His meticulous approach to safety and seamless handling of complex operations ensures every voyage runs like clockwork. With extensive experience across countless private and charter yachts, Captain Javier has earned a reputation for reliability, precision, and unwavering attention to detail—the foundation of every successful charter.
Chef Jacqueline
Chef Jacquline elevates every culinary moment aboard with her passion for high-end cuisine and genuine hospitality. Her refined service skills and commitment to guest-focused care transform meals into memorable experiences. Drawing on years of experience in luxury yacht operations, she consistently delivers the warmth, professionalism, and gastronomic excellence that discerning guests expect, ensuring that dining aboard becomes a highlight of the voyage.
Day 1
Lunch: Summer fresh fish tacos with white fish, red cabbage, avocado, coriander and a spicy lime mayonnaise
Dinner: Grilled salmon drenched in a mango lime sauce served with green peas and coconut rice
Dessert: homemade lemon pie
Day 2
Lunch: Poke bowl with sushi-grade tuna, sticky rice, edamame beans, Julien grated carrot, avocado, cucumber, black sesame seeds, bean sprouts and a homemade kicking dressing
Dinner: Filet mignon steak served over a wild mushroom truffle risotto served with a mushroom gravy and freshly grated Parmesan cheese.
Accompanied by a crunchy kale salad with orange, pistachio and a red wine dressing on the side
Dessert: chocolate fudge brownie combined with Forrest fruits and dark chocolate nibs.
Day 3
Lunch: pesto pasta penne served with grilled chicken, baby spinach, pine nuts, parmesan cheese and roasted cherry tomatoes.
Dinner: Blackened mahi mahi poured with a lemon cherry tomato reduction sauce served over a sweet potato purée served with asparagus and a big garden salad
Dessert: Nutella crepe with ice cream
Day 4
Lunch: Greek mesa with organic chicken-gyros, naan bread, tzatziki, and a big Greek salad
Dinner: Tuna Tataki sesame-seared seared poured with a homemade Japanese ponzu sauce served with an umami cucumber edamame carrot salad
Dessert: homemade mango yoghurt mint sorbet
Day 5
Lunch: avocado, chipotle shrimp quinoa bowl with BBQ roasted corn, black beans and a homemade lemon cilantro marinade and fresh pico de gallo
Dinner: Grilled grouper served in a lemon sauce accompanied by lemon orzo and grilled zucchini
Dessert: coconut ice cream with cookie crumbles
Day 6
Lunch: Classical Cobb salad, grilled organic chicken breast served over iceberg lettuce topped with hard boiled eggs, baby tomatoes, crispy bacon, avocado, blue cheese crumbles and a homemade honey mustard dressing.
Dinner: shrimp pasta tagliatelle coated in a aglio e olio sauce served with an arugula goat cheese salad.
Dessert: tiramisu
Day 7
Lunch: green thai coconut curry combined with Asian eggplant, chicken, snow peas and fresh lime and coriander.
Dinner: Surf and turf BBQ with steak and lobster, accompanied by grilled rosemary potatoes and a big garden salad.
Dessert: grand dessert
Day 8
Lunch: homemade deluxe burger made with ground beef, green lettuce, sliced tomatoes, pickles, caramelized onions and cheddar cheese. Topped with ketchup or any sauce you like. Served with vinegar chips.
Dinner: Bacon-wrapped pork served with roasted butternut squash, topped with feta and garlic sauté spinach served with a tomato basil salad
Dessert: Oven-baked pears with cinnamon and vanilla ice cream
2-8 guests: 5 hours - USD 7,500 per day + 14% Bahamian Tax - All inclusive (lunch and drinks)
$600 every extra hour
--------------------------------
Weekly Rates are PLUS EXPENSES + 30% APA + 14% Bahamian Tax
Rates per number of Nights:
7 : $44625 + 30% APA + 14% Bahamian Tax
6: $38250 + 30% APA + 14% Bahamian Tax
5: $37187 + 30% APA + 14% Bahamian Tax
4: $30000 + 30% APA + 14% Bahamian Tax
3: $22500 + 30% APA + 14% Bahamian Tax
2: $15000 + 30% APA + 14% Bahamian Tax
1: $7500 + 30% APA + 14% Bahamian Tax
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32 Feet
- : 5.10 Feet
- : 8
- : 2018
- : Lagoon
- : 8
- : 12
- : Yacht offers Rendezvous Diving only
- : Christian Atal
- : USA
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Tender Ocean Master 460 |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Christian & Iris: December, January, February, March
Captain: Christian Atal
Born and raised in Santiago de Chile, Christian discovered his calling when he left the city behind and found his passion for the ocean. After becoming a dive instructor and captain, he purchased his first sailboat and began leading diving expeditions—a journey that would shape his entire life.
Christian has sailed Chile's dramatic southern coastline, ventured north through Mexico, and explored the Caribbean, where he's spent the past fifteen years. In 2013, he discovered his ultimate paradise: the Bahamas Islands, which he now calls home.
Beyond sailing, Christian is devoted to fitness, yoga, and healthy living. With approximately 45,000 nautical miles under his belt, he brings extensive experience and genuine enthusiasm to every voyage, eager to share the Bahamas' most spectacular islands with his guests.
Chef: Iris Muller
Iris's culinary journey began in Holland, where her chef father instilled in her an appreciation for food prepared with love and creativity. Her adventurous spirit has taken her around the globe—from Thailand and India to South America and across Europe—where she has gathered inspiration and flavors that infuse her cooking with an international flair.
A true Renaissance woman, Iris brings more than just culinary expertise aboard. She's also a singer, cultural anthropologist, and Reiki healer, weaving her diverse passions into a warm and enriching onboard experience.
Team Pieter & Amal: June-July & August
Captain – Pieter Willem de Wit
Pieter is a Yachtmaster Offshore (200GT) captain with extensive charter and delivery experience across the Caribbean, Atlantic, and U.S. East Coast. He has managed and operated a wide range of vessels including Lagoon, Sunreef, and Sunseeker yachts, most recently overseeing Nassau-based charter operations as Captain and Fleet Operations Manager.
With a hands-on approach, strong engineering knowledge, and a calm, solutions-driven mindset, Pieter ensures safe, efficient operations while maintaining a relaxed and professional onboard atmosphere. His background in watersports, fishing, and guest engagement adds an extra dimension to the charter experience.
Chef/First Mate – Amal Jeanne Perrotin
Amal is a versatile chef and experienced sailor with offshore passages in the Indian Ocean and strong capabilities as First Mate. She combines high-level culinary skills across Mediterranean, Asian, and international cuisines with excellent provisioning, organization, and guest service.
Beyond the galley, Amal brings added value with her background as a yoga instructor, diver, and wellness-focused professional, enhancing the onboard experience with a holistic, lifestyle-driven approach. Her previous career in consulting and operations also translates into exceptional attention to detail and professionalism.
Together, Pieter and Amal form a well-balanced, energetic, and service-oriented team. Their combined skill set covers navigation, engineering, high-end cuisine, wellness, and guest activities—making them ideally suited to deliver seamless and memorable charter experiences in The Bahamas.
Javi y Jaqueline: April & May
Captain Javi
Captain Javier brings 15+ years of maritime expertise to the helm, with proven mastery of yacht command, technical management, and offshore navigation across catamaran fleets. His meticulous approach to safety and seamless handling of complex operations ensures every voyage runs like clockwork. With extensive experience across countless private and charter yachts, Captain Javier has earned a reputation for reliability, precision, and unwavering attention to detail—the foundation of every successful charter.
Chef Jacqueline
Chef Jacquline elevates every culinary moment aboard with her passion for high-end cuisine and genuine hospitality. Her refined service skills and commitment to guest-focused care transform meals into memorable experiences. Drawing on years of experience in luxury yacht operations, she consistently delivers the warmth, professionalism, and gastronomic excellence that discerning guests expect, ensuring that dining aboard becomes a highlight of the voyage.
Day 1
Lunch: Summer fresh fish tacos with white fish, red cabbage, avocado, coriander and a spicy lime mayonnaise
Dinner: Grilled salmon drenched in a mango lime sauce served with green peas and coconut rice
Dessert: homemade lemon pie
Day 2
Lunch: Poke bowl with sushi-grade tuna, sticky rice, edamame beans, Julien grated carrot, avocado, cucumber, black sesame seeds, bean sprouts and a homemade kicking dressing
Dinner: Filet mignon steak served over a wild mushroom truffle risotto served with a mushroom gravy and freshly grated Parmesan cheese.
Accompanied by a crunchy kale salad with orange, pistachio and a red wine dressing on the side
Dessert: chocolate fudge brownie combined with Forrest fruits and dark chocolate nibs.
Day 3
Lunch: pesto pasta penne served with grilled chicken, baby spinach, pine nuts, parmesan cheese and roasted cherry tomatoes.
Dinner: Blackened mahi mahi poured with a lemon cherry tomato reduction sauce served over a sweet potato purée served with asparagus and a big garden salad
Dessert: Nutella crepe with ice cream
Day 4
Lunch: Greek mesa with organic chicken-gyros, naan bread, tzatziki, and a big Greek salad
Dinner: Tuna Tataki sesame-seared seared poured with a homemade Japanese ponzu sauce served with an umami cucumber edamame carrot salad
Dessert: homemade mango yoghurt mint sorbet
Day 5
Lunch: avocado, chipotle shrimp quinoa bowl with BBQ roasted corn, black beans and a homemade lemon cilantro marinade and fresh pico de gallo
Dinner: Grilled grouper served in a lemon sauce accompanied by lemon orzo and grilled zucchini
Dessert: coconut ice cream with cookie crumbles
Day 6
Lunch: Classical Cobb salad, grilled organic chicken breast served over iceberg lettuce topped with hard boiled eggs, baby tomatoes, crispy bacon, avocado, blue cheese crumbles and a homemade honey mustard dressing.
Dinner: shrimp pasta tagliatelle coated in a aglio e olio sauce served with an arugula goat cheese salad.
Dessert: tiramisu
Day 7
Lunch: green thai coconut curry combined with Asian eggplant, chicken, snow peas and fresh lime and coriander.
Dinner: Surf and turf BBQ with steak and lobster, accompanied by grilled rosemary potatoes and a big garden salad.
Dessert: grand dessert
Day 8
Lunch: homemade deluxe burger made with ground beef, green lettuce, sliced tomatoes, pickles, caramelized onions and cheddar cheese. Topped with ketchup or any sauce you like. Served with vinegar chips.
Dinner: Bacon-wrapped pork served with roasted butternut squash, topped with feta and garlic sauté spinach served with a tomato basil salad
Dessert: Oven-baked pears with cinnamon and vanilla ice cream
2-8 guests: 5 hours - USD 7,500 per day + 14% Bahamian Tax - All inclusive (lunch and drinks)
$600 every extra hour
--------------------------------
Weekly Rates are PLUS EXPENSES + 30% APA + 14% Bahamian Tax
Rates per number of Nights:
7 : $44625 + 30% APA + 14% Bahamian Tax
6: $38250 + 30% APA + 14% Bahamian Tax
5: $37187 + 30% APA + 14% Bahamian Tax
4: $30000 + 30% APA + 14% Bahamian Tax
3: $22500 + 30% APA + 14% Bahamian Tax
2: $15000 + 30% APA + 14% Bahamian Tax
1: $7500 + 30% APA + 14% Bahamian Tax
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
