ASCENSION
ASCENSION is a Lagoon 620 with a modern, elegant look and serious volume. She sleeps 8 guests in 4 queen cabins, with a bright main-deck saloon and multiple outdoor lounges for sun, shade, and panoramic sunsets. Built for play as much as comfort, she carries a Highfield 460 Sport tender (90 hp), E-foil (Flite), wakeboard, 2× SUPs, kitesurf kit (instructor available at extra cost), snorkel gear, fishing gear, BOTE inflatable hangout, inflatable platform + chairs, umbrellas, beach cooler, and table games. Dive gear (2 full BCDs, 6 tanks, compressor) is aboard for divemaster/instructor use only. Your crew of three delivers the difference: Captain Matías Bóveda — lifelong sailor (Argentina–Brazil–Caribbean), ex-Quantum Sails sailmaker, kitesurf/foil/wing rider, advanced diver, with extensive Leeward/Windward mileage since 2021. Chef Eden Córdova — Riviera Maya roots, refined Mexican-meets-international menus, planned around guest preferences and fresh local produce. First Mate Maia Liaudat — seasoned passagemaker and host, certified Hatha Yoga instructor for sunrise sessions that set the tone for the day. Result: a yacht that balances easy luxury with active days on the water—and a crew that knows how to make the Caribbean feel like yours.
Guest Maximum: 8
Cabins: 4 queen cabins
Baths: 4 heads • 4 showers
Service: Cabins turned down daily; fresh towels mid-week.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| • 2 Volvo D3-150 HP Diesel engines • Onan Generator, Northern Lights 14KW | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32 Feet |
| Draft: | 5 Feet |
| Pax: | 8 |
| YearBuilt: | 2018 |
| Builder: | Lagoon |
| Engines: | • 2 Volvo D3-150 HP Diesel engines • Onan Generator, Northern Lights 14KW |
| JetSkis: | No |
| Flag: | Cayman Island |
| SatTv: | Yes |
| RegNum: | 748140 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - Starlink Internet |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 2 |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 5 yrs old |
| Inverter: | Yes |
| Voltages: | 110 - 220 |
| Water Maker: | 2 |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No smoking |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 460 Sport |
| Dinghy hp: | 90hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| 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 - Aft |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
Captain Matias, Chef Eden & First Mate/Deckhand Maia
Captain: MATÍAS BÓVEDA
Matías grew up in Argentina, where he learned to sail with his father in the challenging waters of the southern Atlantic. His life at sea continued in Brazil and Barcelona, where he worked for four years as a sailmaker with Quantum Sails. With extensive experience on various sailing yachts, high-performance racing yachts, and motor yachts, Matías has completed numerous deliveries across the Caribbean Sea and the Atlantic.
An expert in kitesurfing, foil surfing, and wing foiling, he is also an advanced scuba diver and avid fisherman. Since 2021, he has been the captain of Ascension Catamaran, chartering in The Bahamas, Belize, Mexico, The Grenadines, and the Leeward and Windward Islands. His deep knowledge of the Caribbean Sea and chartering expertise ensures that every guest's trip is safe and memorable, showcasing the most stunning locations.
Chef: EDEN CÓRDOVA
Eden hails from Mexico's Riviera Maya and has built a career as a dedicated chef in private tourist houses, combining creativity with meticulous attention to detail. His innovative menus blend the exquisite taste of ancestral Mexican cuisine with international fusion, catering to each guest's preferences.
Eden has hosted special events, thematic dinners, and weddings, excelling in strategic planning for menus, groceries, and steward supervision. He has been Ascension’s Chef for 2 seasons ensuring that every trip is deliciously unforgettable!
First Mate: MAIA LIAUDAT
Sailing has been a lifelong passion, rooted in family tradition. Her love for the sea deepened after meeting Matias, with whom she embarked on numerous voyages and deliveries throughout the Caribbean, sailing from Mexico to Belize, to Florida, The Bahamas, Virgin Islands, Leeward and Windward Islands.
This passion steered her toward the Charter Industry, where she seamlessly blends strategic coordination, from her advertising and event production background, with her talent for hosting, delivering unforgettable experiences. Water sports lover and hike adventurer, she’s also a certified Hatha Yoga instructor, she brings a holistic touch to each journey—be sure to start your day aboard Ascension with rejuvenating sun salutations and mindful breathwork.
All crew members are a professional team who work extremely well together to ensure their guests charter vacation is completely seamless from start to finish!
Captain Matias, Chef Eden & First Mate Maia all look forward to welcoming you onboard Ascension!
Breakfast
Always accompanied by a choice of tea, coffee, and refreshing fresh juices.
Fresh seasonal fruits, Granola, Yogurt & Honey
Toasted bread served with an array of delights: creamy butter, luscious jam, and an assortment of cheeses
Hotcakes accompanied by rich Maple Syrup and crispy bacon.
Eggs prepared to your preference and imagination – whether they're scrambled, fried, boiled, or poached!
Appetizers
Guacamole and Salsa offering a trio of salsas (mild, medium, and spicy), paired with crispy tortilla chips.
Tuna Tartare
Cheese Board adorned with a colorful variety of fresh crudites, olive tapenade, velvety hummus, and plump baby tomatoes.
Shrimp Ceviche, succulent shrimp, lime juice, tomatoes, onions, cilantro, and avocado. It's the perfect match for crispy tostadas.
Italian Bruschetta Trio: a classic combination of tomato and basil, the creaminess of goat cheese and roasted red pepper, and the allure of smoked salmon with dill.
Hummus with Pita Bread
Soups
Pumpkin squash soup infused with cardamom
Asparagus Cream with goats cheese and crispy bacon topping
Entrées or main dishes
Fresh Mahi-Mahi served on a velvety bed of cauliflower purée, complemented by a medley of tender baby vegetables.
Grilled Ribeye accompanied by luscious mashed potatoes, Parmesan crisp, and sautéed vegetables.
Fish Tacos adorned with chipotle mayo and crunchy lettuce, all within the embrace of handcrafted tortillas.
Fish ceviche with a vibrant green sauce made from cilantro, garlic, onion, cucumber, and celery, finished with a drizzle of parsley-infused oil for a fresh and aromatic touch.
Mushroom Risotto
Barbecue Ribs with coleslaw and creamy smashed potatoes.
Chicken Curry, where marinated chicken luxuriates in a creamy curry sauce, harmonized with fragrant saffron rice and the warm embrace of naan bread.
Grilled Steak with Chimichurri: a succulent steak crowned with zesty chimichurri sauce, partnered with roasted potatoes and a mixed green salad.
Beloved favorites: Pizzas, Homemade Burgers, Nuggets, Mac and Cheese, and Golden Potato Fries.
Salads
Caprese Salad.
Mediterranean essence of a Greek Salad.
Green salad
Caesar salad
Desserts
Italian Tiramisu
Homemade Ice cream
Cheesecake
Key Lime Pie
Drinks and refreshers
Agua Fresca: fresh fruit waters, including hibiscus (Jamaica), lemongrass and ginger, cucumber-lime and chia lime.
Cocktails: Margaritas, Mojitos, Piña Colada, Gin Tonic, Aperol Spritz, Ron Ponch, and more - each crafted to perfection and ready to delight.
Red, White or Rose wine
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 | ||||
| Summer 2026 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
- Minimum Nights: 4 (inquire for less)
- Less Than 7 Nights:
6 nights: (weekly rate ÷ 7) × 6
5 nights or less: (weekly rate ÷ 6) × number of nights
- Sleep Aboard: ½ the daily rate. Includes boarding after 5 pm, welcome cocktail & appetizer, breakfast the next morning, and early start. Dinner ashore at client’s expense.
-------------------------------------------------------------------
- Meal Plan Discounts
Half Board: –$150 per person. Includes 7 breakfasts, 4 lunches & 3 dinners (client takes 3 lunches & 4 dinners ashore).
Local Fare: –$75 per person. Includes 7 breakfasts, 5 lunches & 6 dinners (client takes 2 lunches & 1 dinner ashore).
-------------------------------------------------------------------
- Holiday Rates (2025/2026) — 7-night minimum
Christmas Week: $49,000 flat (2–8 guests). Must end no later than Dec 26. (Booked)
New Year’s Week: $55,000 flat (2–8 guests). Must begin no sooner than Dec 27. (Booked)
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32 Feet
- : 5 Feet
- : 8
- : 2018
- : Lagoon
- : • 2 Volvo D3-150 HP Diesel engines • Onan Generator, Northern Lights 14KW
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : MATÍAS BÓVEDA
- : Cayman Island
- : Yes
- : 748140
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| • 2 Volvo D3-150 HP Diesel engines • Onan Generator, Northern Lights 14KW | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - Starlink Internet |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 2 |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | 5 yrs old |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110 - 220 |
| Water Maker: | 2 |
| Water Cap: | 1200 lts |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | No smoking |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 460 Sport |
| Dinghy hp: | 90hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| 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 - Aft |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| Rods: | 2 |
Captain Matias, Chef Eden & First Mate/Deckhand Maia
Captain: MATÍAS BÓVEDA
Matías grew up in Argentina, where he learned to sail with his father in the challenging waters of the southern Atlantic. His life at sea continued in Brazil and Barcelona, where he worked for four years as a sailmaker with Quantum Sails. With extensive experience on various sailing yachts, high-performance racing yachts, and motor yachts, Matías has completed numerous deliveries across the Caribbean Sea and the Atlantic.
An expert in kitesurfing, foil surfing, and wing foiling, he is also an advanced scuba diver and avid fisherman. Since 2021, he has been the captain of Ascension Catamaran, chartering in The Bahamas, Belize, Mexico, The Grenadines, and the Leeward and Windward Islands. His deep knowledge of the Caribbean Sea and chartering expertise ensures that every guest's trip is safe and memorable, showcasing the most stunning locations.
Chef: EDEN CÓRDOVA
Eden hails from Mexico's Riviera Maya and has built a career as a dedicated chef in private tourist houses, combining creativity with meticulous attention to detail. His innovative menus blend the exquisite taste of ancestral Mexican cuisine with international fusion, catering to each guest's preferences.
Eden has hosted special events, thematic dinners, and weddings, excelling in strategic planning for menus, groceries, and steward supervision. He has been Ascension’s Chef for 2 seasons ensuring that every trip is deliciously unforgettable!
First Mate: MAIA LIAUDAT
Sailing has been a lifelong passion, rooted in family tradition. Her love for the sea deepened after meeting Matias, with whom she embarked on numerous voyages and deliveries throughout the Caribbean, sailing from Mexico to Belize, to Florida, The Bahamas, Virgin Islands, Leeward and Windward Islands.
This passion steered her toward the Charter Industry, where she seamlessly blends strategic coordination, from her advertising and event production background, with her talent for hosting, delivering unforgettable experiences. Water sports lover and hike adventurer, she’s also a certified Hatha Yoga instructor, she brings a holistic touch to each journey—be sure to start your day aboard Ascension with rejuvenating sun salutations and mindful breathwork.
All crew members are a professional team who work extremely well together to ensure their guests charter vacation is completely seamless from start to finish!
Captain Matias, Chef Eden & First Mate Maia all look forward to welcoming you onboard Ascension!
Breakfast
Always accompanied by a choice of tea, coffee, and refreshing fresh juices.
Fresh seasonal fruits, Granola, Yogurt & Honey
Toasted bread served with an array of delights: creamy butter, luscious jam, and an assortment of cheeses
Hotcakes accompanied by rich Maple Syrup and crispy bacon.
Eggs prepared to your preference and imagination – whether they're scrambled, fried, boiled, or poached!
Appetizers
Guacamole and Salsa offering a trio of salsas (mild, medium, and spicy), paired with crispy tortilla chips.
Tuna Tartare
Cheese Board adorned with a colorful variety of fresh crudites, olive tapenade, velvety hummus, and plump baby tomatoes.
Shrimp Ceviche, succulent shrimp, lime juice, tomatoes, onions, cilantro, and avocado. It's the perfect match for crispy tostadas.
Italian Bruschetta Trio: a classic combination of tomato and basil, the creaminess of goat cheese and roasted red pepper, and the allure of smoked salmon with dill.
Hummus with Pita Bread
Soups
Pumpkin squash soup infused with cardamom
Asparagus Cream with goats cheese and crispy bacon topping
Entrées or main dishes
Fresh Mahi-Mahi served on a velvety bed of cauliflower purée, complemented by a medley of tender baby vegetables.
Grilled Ribeye accompanied by luscious mashed potatoes, Parmesan crisp, and sautéed vegetables.
Fish Tacos adorned with chipotle mayo and crunchy lettuce, all within the embrace of handcrafted tortillas.
Fish ceviche with a vibrant green sauce made from cilantro, garlic, onion, cucumber, and celery, finished with a drizzle of parsley-infused oil for a fresh and aromatic touch.
Mushroom Risotto
Barbecue Ribs with coleslaw and creamy smashed potatoes.
Chicken Curry, where marinated chicken luxuriates in a creamy curry sauce, harmonized with fragrant saffron rice and the warm embrace of naan bread.
Grilled Steak with Chimichurri: a succulent steak crowned with zesty chimichurri sauce, partnered with roasted potatoes and a mixed green salad.
Beloved favorites: Pizzas, Homemade Burgers, Nuggets, Mac and Cheese, and Golden Potato Fries.
Salads
Caprese Salad.
Mediterranean essence of a Greek Salad.
Green salad
Caesar salad
Desserts
Italian Tiramisu
Homemade Ice cream
Cheesecake
Key Lime Pie
Drinks and refreshers
Agua Fresca: fresh fruit waters, including hibiscus (Jamaica), lemongrass and ginger, cucumber-lime and chia lime.
Cocktails: Margaritas, Mojitos, Piña Colada, Gin Tonic, Aperol Spritz, Ron Ponch, and more - each crafted to perfection and ready to delight.
Red, White or Rose wine
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 |
| Summer 2026 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 | $43,000 | $44,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
- Minimum Nights: 4 (inquire for less)
- Less Than 7 Nights:
6 nights: (weekly rate ÷ 7) × 6
5 nights or less: (weekly rate ÷ 6) × number of nights
- Sleep Aboard: ½ the daily rate. Includes boarding after 5 pm, welcome cocktail & appetizer, breakfast the next morning, and early start. Dinner ashore at client’s expense.
-------------------------------------------------------------------
- Meal Plan Discounts
Half Board: –$150 per person. Includes 7 breakfasts, 4 lunches & 3 dinners (client takes 3 lunches & 4 dinners ashore).
Local Fare: –$75 per person. Includes 7 breakfasts, 5 lunches & 6 dinners (client takes 2 lunches & 1 dinner ashore).
-------------------------------------------------------------------
- Holiday Rates (2025/2026) — 7-night minimum
Christmas Week: $49,000 flat (2–8 guests). Must end no later than Dec 26. (Booked)
New Year’s Week: $55,000 flat (2–8 guests). Must begin no sooner than Dec 27. (Booked)
