AKASHA

2018 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 62 ft.

Builder: Lagoon

Year: 2018

Terms: Plus Expenses

Beam: 32 ft.

Draft: 5.1 ft.

From $34,000 to $38,000 per week

See Price Details for premium holiday rates

Description

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.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: Inq
  • Guest Smoke: No

Water Sports

  • Dinghy: Tender Ocean Master 460
  • Dinghy Horsepower: 60
  • Wake Board: Yes
  • Tube: No
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 4
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    β€’ Floating Hammoc
    β€’ Wakeboard
    β€’ 4 x Paddle boards
    β€’ Bote floating island
    β€’ Floating mats
    β€’ Snorkeling gear
    β€’ Fishing gear

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Nassau - Paradise Harbour Club & Marina
  • Summer Base Port: Nassau, Bahamas
  • Summer Operating Area: Bahamas
  • Winter Operating Area: Bahamas
  • Preferred Pickups: Nassau, Bahamas
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Summer 2026 $34,000 $34,000 $34,000 $36,000 $36,000 $38,000 $38,000
Winter 2026 to 2027 $34,000 $34,000 $34,000 $36,000 $36,000 $38,000 $38,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

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 expeditionsβ€”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 globeβ€”from Thailand and India to South America and across Europeβ€”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.

Sample Menu

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
Β 
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.Β 
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.Β 
Β 
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 purΓ©e served with asparagus and a big garden salad
Dessert: Nutella crepe with ice creamΒ 
Β 
Day 4
Lunch: Greek mesa with organic chicken-gyros, naan bread, tzatziki, and a big Greek saladΒ 
Dinner: Tuna Tataki sesame-seared seared poured with a homemade Japanese ponzu sauce served with an umami cucumber edamame carrot saladΒ 
Dessert: homemade mango yoghurt mint sorbet
Β 
Day 5Β 
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 zucchiniΒ 
Dessert: coconut ice cream with cookie crumblesΒ 
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.Β 
Dinner: shrimp pasta tagliatelle coated in a aglio e olio sauce served with an arugula goat cheese salad.Β 
Dessert: tiramisuΒ 
Β 
Day 7Β 
Lunch: green thai coconut curry combined with Asian eggplant, chicken, snow peas and fresh lime and coriander.Β 
Dinner: Surf and turf BBQ with steak and lobster, accompanied by grilled rosemary potatoes and a big garden salad.Β 
Dessert: grand dessertΒ 
Β 
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.Β 
Dinner: Bacon-wrapped pork served with roasted butternut squash, topped with feta and garlic sautΓ© spinach served with a tomato basil saladΒ 
Dessert: Oven-baked pears with cinnamon and vanilla ice cream

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Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
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Children
Ages 2–12
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