MAHASATTVA

$33,700 - $37,000 / WEEK

Awarded 3rd place in the culinary competition at the 2019 annual USVI Boat Show! Mahasattva is a luxury 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. Mahāsattva, 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 fresh water flush toilets with bidets. Additionally there is a single berth cabin in forward port hull with ensuite bath, accessible from the deck only.

Large salon for lounging or formal dining plus aft deck lounge and alfresco dining are plus top fly-bridge with 360 degree view.

Mahasattva is fully air-conditioned throughout.

Wine cellar

The Crew has separate accommodations and separate shower and restroom facilities.

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
62 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
$33,700
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 5
Electric Heads: 4
Engine Details
2 x 110 hp diesel engines 21.5Kv generator 3,000w inverter
Fuel Consumption: -
Cruising Speed: 7
Max Speed: 10US Gall/Hr
Details
Type: Cat
Beam: 32.1 Feet
Draft: 5.1 Feet
Pax: 8
YearBuilt: 2019
Builder: Lagoon
Engines: 2 x 110 hp diesel engines 21.5Kv generator 3,000w inverter
JetSkis: No
Flag: Caymen Islands
SatTv: No
RegNum: 748593
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: 280 L/h, 1
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: No minimum
Inverter: Yes
Voltages: 110V
Water Maker: 280 L/h, 1
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Smoking on aft sugar scoop ste
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 15' RIB center console
Dinghy hp: 60HP
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: No
Swim Platform: Hydraulic platform & Scoop Ste
Boarding Ladder (Loc/Type): S/S off scoop steps
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: Trolling
Rods: 1
General Diving Info
Included in your charter for no extra charge.
All dives will be guided by our own board Dive Instructor.
If your last dive was more than a year ago, we’ll start with a refresher dive.
We offer 4 complementary guided dives during your charter.
With 4 divers at a time this can be done with no extra planning or conditions.
If you want more than 4 divers in the water at one time we have two options.
i. If one of your party is a PADI certified Dive Master they can st
our Dive Instructor’s guides discretion assist our Dive Instructor to accommodate all onboard guests.
ii. If not, we can also have one of other qualified divers on the
crew accompany the dive party up to 8. However, this will have
to happen after the mid-day meal when the guest are planning
for onshore diving option that evening.

One GoPro ready to record your experience.



Diving Costs information
Clients rent gear directly from dive shop at their own expense or bring their own.

Discover Scuba” dive to a depth of 40’. You will need a medical form and if you have any physical conditions that present risk a Doctor’s signed waiver that you are OK to dive. Charge is $150 and paid directly to our own board instructor.

PADI Advanced Open Water Instruction and certification
We will offer this course for up to 4 students at a time. This is open to anyone who is a PADI open water certified diver. After completion of this course you will certified to dive deeper than 60’. To fully enjoy dives such as “The Wreck of the Rhone” we recommend this during your trip. This costs $300 per student. To be paid directly to our Dive Instructor.


Captain
Ian Whitney/Magnus Wittersø
Nation: USA/Norway
Born: 1982
License: USCG 100T Masters
Languages: English
Chef
Blair Barbour/Lindsey Chirichiello
Nation: USA/USA
Born: 1982
License: STCW
***CREW FOR JANUARY 2021-JUNE 2021***
IAN WHITNEY - BLAIR BARBOUR - IAN QUIGLEY

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.

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.

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.

***CREW FOR JUNE 2020-JAN 2021***
MAGNUS WITTERSO - LINDSEY CHIRICHIELLO

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 Lindsey 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! Magnus and Lindsey met at anchor and have been together, living on boats, for over 5 years. They tied the knot last year in Tenerife, in the Canary Islands.

CHEF BLAIR'S MENU
Accompanied by photos 1-5


‐ BREAKFAST‐

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

 

CHEF LINDSEY'S MENU
Accompanied by photos 6-10

BREAKFAST
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.

Crepes
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 cheeses

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


LUNCH

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


SUNDOWNERS
to 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


DINNER

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 greens.

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


DESSERTS

· 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, Roberta
January 2019
11 Days in heaven!! Everything was perfect, staff was lovely & we made beautiful memories! TCB
Sint Maarten/Anguilla/St. Barts
An amazing vacation with too many memories to recount, but of note for future guests: -ask for the ergonomic noodles -Ian makes killer mojitos (and margaritas, and many, many other delicious drinks) -ration the cheetos xoxo Sophie, Charles, Jon, Steph & Blaise PS Make sure you take the flamingo for a ride! Best cheesecake!!!
April 2019 BVI
The boat is beautiful and maintained to perfection. The crew attended our every desire and anticipated our pleasures way beyond our expectations. The chef worked around our dietary restrictions and made each meal a culinary treasure. The crew were fun and engaging but respected our privacy when we wanted to be alone. The skipper was expert and flexible and kept us informed at the ideal level for each of us. This was the best vacation we have ever had! Marty C.
April 2019 BVI
Awesome experience - Great Loved the meals - 5 star We would come back in a heartbeat!! Noow! Thank you for an amazing time. The food, the boat comment, and the anchor observation! Our time was too short. Best of luck to you as you move forward in your adventurous lives! Peter + Molly
April 2019
Thank you ever so much for arranging our vacation trip on Mahasattva. We are on our way home and still in a state of euphoria. The boat is beautiful; it’s new and maintained to perfection.The crew attended to our every desire and anticipated our pleasures way beyond our expectations. The chef worked around our dietary request (gluten-free) and made each meal a culinary treasure. The crew were fun and engaging but respected our privacy when we wanted to be alone. The skipper was expert, flexible and kept us informed at the ideal level for each of us. This was the best vacation we’ve ever had; we’ll be doing it again and highly recommend it to your other clients. I’d be happy to talk with prospective boaters if it’s helpful to you Martin
Broker provided feedback April 2019
Skipper: 5/5 Comments: Professional, flexible, catered to every whim, and set a high standard for the crew. Rest of the crew: 5/5 Comments: The crew were first class and good company as well. The respected our privacy but we enjoyed their company so much that we included them in many of our discussions. How would you qualify the yacht (comfort, features, general maintenance, etc): 5/5 Comments: This was an incredible boat. Brand new and impeccably maintained. How would you qualify the sports and leisure activities/equipment on board: 5/5 Comments: There were so many amenities that we never used some of them. How would you qualify the food and drinks: 5/5 Comments: The food was superb and perfectly presented! I gained 4 pounds despite all the exercise, but it was worth it. The chef accommodated my gluten-free wife without discomforting the rest of us. How would you qualify the entire experience of your trip: 5/5 Comments: Best vacation I've had in every respect.
May 2019 BVI
We had the most amazing time this week! Never before have I had the true experience of the islands. Sailing, snorkeling, exploring, the food and getting to know the most professional crew ever! We will be back! -Kelly
May 2019
Here's to new friends, great food, sailing and cocktails. You guys have been so welcoming and our doors and hearts are always open to welcome you to New York. Thank you so much for such a relaxing vacation and helping us to make new stories!! With love, Barbara & Bols
May 2019 BVI
What else can I say but...WOW!! First class boat, first class crew!! They operate as a real team wanting to please us at every turn. Thank's to all for the best experience! -Laura
May 2019
Best crew ever! I've been on 15 charters and by far this was the best! Fabulous! The Captain loved to sail and we do too! Ian was an all around entertaining and accommodating crew member! We loved the all! 5 stars! Sally NYC
May 2019 broker provided comments
Name = Bob Yacht = Mahasattva Charter dates = May 1-8th 2019 What was your first impression of the yacht? Very Good Was advertised equipment onboard and in good condition? Yes Did the skipper/hostess make you feel welcome and comfortable onboard? Extremely Did you feel free to choose activities? Yes Please provide specific comments regarding your skipper and hostess. We have taken many crewed trips, and by far the captain, 1st mate and cook were the best we have ever had. Were the meals and beverages as you expected? Terrific, cook was extremely good, meals great. Very professional and as good as you would get in best restaurants. If you made any special requests were they met? Yes Was this your first visit to the BVI? No, we have done BVI's maybe 10 times and done other cruise's another 5. Would you recommend this yacht for a charter vacation? Absolutely
May 2019
Was an amazing vacation! The crew was 1st class and one of the best I have had in over 15 cruises. Ian, our 1st mate was very knowledgeable and disciplined so we felt safe and well taken care of. This catamaran and crew is no question a 5 star crew! We will be back and wouldn't use any other boat or crew! Thank you and God bless! Todd
5 Star
Blair and Ian were super friendly and very knowledgeable! The service was impeccable, truly 5 star.
Anniversary Cruise
We went on this cruise for our anniversary and Blair and Ian went above and beyond to make our vacation special for us. Five stars in all areas!
Fantastic Cruise
Fantastic cruise. Ian and Blair made us feel so comfortable. We had a wonderful time. Impeccable service, great wine, delicious food. Highly recommended and worth every penny. We will be back!
Great Trip!
Great trip! From the moment you arrive you are treated like a guest in their home. Everything was well organized and well prepared. They went above and beyond to make sure we were happy.
Highly Recommend
Great Cruise!! Ian and Blair were great hosts and it was a very smooth sail. Highly recommend!!
Amazing
Blair and Ian made our experience amazing! Ian is so knowledgeable and Blair’s cooking is fabulous. They listened to exactly what we wanted and made our vacation perfect and memorable. We will definitely be back!
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Summer 2020 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Winter 2020 to 2021 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Summer 2021 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Winter 2021 to 2022 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000

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: 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
<font color="b700b7"><B>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
</font color></B>

<B><U>HALF-BOARD:</B></U> 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

<B><U>LOCAL FARE MEAL PLAN:</B></U> 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

<B><U><BIG>CHRISTMAS/NEW YEARS:</B></u> </BIG>7 night minimum
<B><BIG><font color="ff000"><B>THANKSGIVING:</B> 1-8 guests @ $38,000</B></BIG></font color>
<B>CHRISTMAS:</B> 1-8 guests @ $45,000 - charter must end on 12/27/19 or earlier
<B>NEW YEARS: </B> 1-8 guests @ $48,000 - charter may not start prior to 12/28/19

<B><BIG><font color="ff000"> *** SPECIAL OFFERS ***</B></BIG>
None at this time.
</font color>
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  • : Cat
  • : 32.1 Feet
  • : 5.1 Feet
  • : 8
  • : 2019
  • : Lagoon
  • : 7
  • : 10
  • : 2 x 110 hp diesel engines 21.5Kv generator 3,000w inverter
  • : No
  • : No
  • : Onboard
  • : Ian Whitney/Magnus Wittersø
  • : Caymen Islands
  • : No
  • : 748593
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
2 x 110 hp diesel engines 21.5Kv generator 3,000w inverter
Fuel Consumption: -
Cruising Speed: 7
Max Speed: 10US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Apple TV
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 280 L/h, 1
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: No minimum
Generator: 21.5 Kva, 110V
Inverter: Yes
Voltages: 110V
Water Maker: 280 L/h, 1
Water Cap: 2 x 240 L / 4 x 63 US Gal
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 18
Guests Smokes: Smoking on aft sugar scoop ste
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 15' RIB center console
Dinghy hp: 60HP
Dinghy # pax: 9
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: No
Swim Platform: Hydraulic platform & Scoop Ste
Boarding Ladder (Loc/Type): S/S off scoop steps
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: Trolling
Rods: 1
General Diving Info
Included in your charter for no extra charge.
All dives will be guided by our own board Dive Instructor.
If your last dive was more than a year ago, we’ll start with a refresher dive.
We offer 4 complementary guided dives during your charter.
With 4 divers at a time this can be done with no extra planning or conditions.
If you want more than 4 divers in the water at one time we have two options.
i. If one of your party is a PADI certified Dive Master they can st
our Dive Instructor’s guides discretion assist our Dive Instructor to accommodate all onboard guests.
ii. If not, we can also have one of other qualified divers on the
crew accompany the dive party up to 8. However, this will have
to happen after the mid-day meal when the guest are planning
for onshore diving option that evening.

One GoPro ready to record your experience.



Diving Costs information
Clients rent gear directly from dive shop at their own expense or bring their own.

Discover Scuba” dive to a depth of 40’. You will need a medical form and if you have any physical conditions that present risk a Doctor’s signed waiver that you are OK to dive. Charge is $150 and paid directly to our own board instructor.

PADI Advanced Open Water Instruction and certification
We will offer this course for up to 4 students at a time. This is open to anyone who is a PADI open water certified diver. After completion of this course you will certified to dive deeper than 60’. To fully enjoy dives such as “The Wreck of the Rhone” we recommend this during your trip. This costs $300 per student. To be paid directly to our Dive Instructor.


Captain
Ian Whitney/Magnus Wittersø
Nation: USA/Norway
Born: 1982
License: USCG 100T Masters
Languages: English
Chef
Blair Barbour/Lindsey Chirichiello
Nation: USA/USA
Born: 1982
License: STCW
***CREW FOR JANUARY 2021-JUNE 2021***
IAN WHITNEY - BLAIR BARBOUR - IAN QUIGLEY

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.

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.

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.

***CREW FOR JUNE 2020-JAN 2021***
MAGNUS WITTERSO - LINDSEY CHIRICHIELLO

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 Lindsey 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! Magnus and Lindsey met at anchor and have been together, living on boats, for over 5 years. They tied the knot last year in Tenerife, in the Canary Islands.

CHEF BLAIR'S MENU
Accompanied by photos 1-5


‐ BREAKFAST‐

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

 

CHEF LINDSEY'S MENU
Accompanied by photos 6-10

BREAKFAST
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.

Crepes
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 cheeses

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


LUNCH

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


SUNDOWNERS
to 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


DINNER

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 greens.

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


DESSERTS

· 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, Roberta
January 2019
11 Days in heaven!! Everything was perfect, staff was lovely & we made beautiful memories! TCB
Sint Maarten/Anguilla/St. Barts
An amazing vacation with too many memories to recount, but of note for future guests: -ask for the ergonomic noodles -Ian makes killer mojitos (and margaritas, and many, many other delicious drinks) -ration the cheetos xoxo Sophie, Charles, Jon, Steph & Blaise PS Make sure you take the flamingo for a ride! Best cheesecake!!!
April 2019 BVI
The boat is beautiful and maintained to perfection. The crew attended our every desire and anticipated our pleasures way beyond our expectations. The chef worked around our dietary restrictions and made each meal a culinary treasure. The crew were fun and engaging but respected our privacy when we wanted to be alone. The skipper was expert and flexible and kept us informed at the ideal level for each of us. This was the best vacation we have ever had! Marty C.
April 2019 BVI
Awesome experience - Great Loved the meals - 5 star We would come back in a heartbeat!! Noow! Thank you for an amazing time. The food, the boat comment, and the anchor observation! Our time was too short. Best of luck to you as you move forward in your adventurous lives! Peter + Molly
April 2019
Thank you ever so much for arranging our vacation trip on Mahasattva. We are on our way home and still in a state of euphoria. The boat is beautiful; it’s new and maintained to perfection.The crew attended to our every desire and anticipated our pleasures way beyond our expectations. The chef worked around our dietary request (gluten-free) and made each meal a culinary treasure. The crew were fun and engaging but respected our privacy when we wanted to be alone. The skipper was expert, flexible and kept us informed at the ideal level for each of us. This was the best vacation we’ve ever had; we’ll be doing it again and highly recommend it to your other clients. I’d be happy to talk with prospective boaters if it’s helpful to you Martin
Broker provided feedback April 2019
Skipper: 5/5 Comments: Professional, flexible, catered to every whim, and set a high standard for the crew. Rest of the crew: 5/5 Comments: The crew were first class and good company as well. The respected our privacy but we enjoyed their company so much that we included them in many of our discussions. How would you qualify the yacht (comfort, features, general maintenance, etc): 5/5 Comments: This was an incredible boat. Brand new and impeccably maintained. How would you qualify the sports and leisure activities/equipment on board: 5/5 Comments: There were so many amenities that we never used some of them. How would you qualify the food and drinks: 5/5 Comments: The food was superb and perfectly presented! I gained 4 pounds despite all the exercise, but it was worth it. The chef accommodated my gluten-free wife without discomforting the rest of us. How would you qualify the entire experience of your trip: 5/5 Comments: Best vacation I've had in every respect.
May 2019 BVI
We had the most amazing time this week! Never before have I had the true experience of the islands. Sailing, snorkeling, exploring, the food and getting to know the most professional crew ever! We will be back! -Kelly
May 2019
Here's to new friends, great food, sailing and cocktails. You guys have been so welcoming and our doors and hearts are always open to welcome you to New York. Thank you so much for such a relaxing vacation and helping us to make new stories!! With love, Barbara & Bols
May 2019 BVI
What else can I say but...WOW!! First class boat, first class crew!! They operate as a real team wanting to please us at every turn. Thank's to all for the best experience! -Laura
May 2019
Best crew ever! I've been on 15 charters and by far this was the best! Fabulous! The Captain loved to sail and we do too! Ian was an all around entertaining and accommodating crew member! We loved the all! 5 stars! Sally NYC
May 2019 broker provided comments
Name = Bob Yacht = Mahasattva Charter dates = May 1-8th 2019 What was your first impression of the yacht? Very Good Was advertised equipment onboard and in good condition? Yes Did the skipper/hostess make you feel welcome and comfortable onboard? Extremely Did you feel free to choose activities? Yes Please provide specific comments regarding your skipper and hostess. We have taken many crewed trips, and by far the captain, 1st mate and cook were the best we have ever had. Were the meals and beverages as you expected? Terrific, cook was extremely good, meals great. Very professional and as good as you would get in best restaurants. If you made any special requests were they met? Yes Was this your first visit to the BVI? No, we have done BVI's maybe 10 times and done other cruise's another 5. Would you recommend this yacht for a charter vacation? Absolutely
May 2019
Was an amazing vacation! The crew was 1st class and one of the best I have had in over 15 cruises. Ian, our 1st mate was very knowledgeable and disciplined so we felt safe and well taken care of. This catamaran and crew is no question a 5 star crew! We will be back and wouldn't use any other boat or crew! Thank you and God bless! Todd
5 Star
Blair and Ian were super friendly and very knowledgeable! The service was impeccable, truly 5 star.
Anniversary Cruise
We went on this cruise for our anniversary and Blair and Ian went above and beyond to make our vacation special for us. Five stars in all areas!
Fantastic Cruise
Fantastic cruise. Ian and Blair made us feel so comfortable. We had a wonderful time. Impeccable service, great wine, delicious food. Highly recommended and worth every penny. We will be back!
Great Trip!
Great trip! From the moment you arrive you are treated like a guest in their home. Everything was well organized and well prepared. They went above and beyond to make sure we were happy.
Highly Recommend
Great Cruise!! Ian and Blair were great hosts and it was a very smooth sail. Highly recommend!!
Amazing
Blair and Ian made our experience amazing! Ian is so knowledgeable and Blair’s cooking is fabulous. They listened to exactly what we wanted and made our vacation perfect and memorable. We will definitely be back!
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Summer 2020 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Winter 2020 to 2021 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Summer 2021 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000
Winter 2021 to 2022 $34,000 $34,500 $35,000 $35,500 $36,000 $36,500 $37,000

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: 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
<font color="b700b7"><B>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
</font color></B>

<B><U>HALF-BOARD:</B></U> 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

<B><U>LOCAL FARE MEAL PLAN:</B></U> 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

<B><U><BIG>CHRISTMAS/NEW YEARS:</B></u> </BIG>7 night minimum
<B><BIG><font color="ff000"><B>THANKSGIVING:</B> 1-8 guests @ $38,000</B></BIG></font color>
<B>CHRISTMAS:</B> 1-8 guests @ $45,000 - charter must end on 12/27/19 or earlier
<B>NEW YEARS: </B> 1-8 guests @ $48,000 - charter may not start prior to 12/28/19

<B><BIG><font color="ff000"> *** SPECIAL OFFERS ***</B></BIG>
None at this time.
</font color>
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