MAHASATTVA

2018 • 8 GUESTS • 4 cabins

Specifications

Length: 62 ft.

Builder: Lagoon

Year: 2018

Beam: 32.1 ft.

Draft: 5.1 ft.

From $47,000 to $50,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 6
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: 280 L/h, 1
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: No minimum
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Smoking on aft sugar scoop ste

Water Sports

  • Dinghy: 15' RIB center console
  • Dinghy Horsepower: 70HP
  • Dinghy Pax: 9
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    Sunlounger pads for the trampoline
    Wakeboard
    Water Skis
    2 x SUP boards
    Inflatable Floating Sunchill
    Large towable Tube
    GoPro with Underwater Dome
    Large ergonomic pool noodles
    Inflatables
    1 E-foil

  • Water Skis: Kids (1)

Diving

  • License: We offer 4 complimentary guided dives during your charter. All dives will be guided by our onboard Dive Master. If your last dive was more than a year ago, we’ll start with a refresher dive. .
  • Costs: All gear is supplied on the vessel. 4 dives per week per guest are included per diver. PLEASE NOTE: In locations where the vessel is required by law to make use of rendezvous diving/local dive operators, this cost will be for the guest account.
  • Number of Dives: 4
  • Tanks: 18
  • BCs: 12
  • Regulators: 10
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: 10

  • Location Details: Virgin Gorda Yacht Harbor, BVI Please inquire for additional location availability.
  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Virgin Gorda Yacht Harbor, BVI
  • Other Pickups: Trellis Bay, BVI
  • Turnaround: 48 FIRM Hours
  • Flag: Cayman Islands

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $47,000 $47,500 $48,000 $48,500 $49,000 $49,500 $50,000
Summer 2026 $47,000 $47,500 $48,000 $48,500 $49,000 $49,500 $50,000
Winter 2026 to 2027 $47,000 $47,500 $48,000 $48,500 $49,000 $49,500 $50,000
Summer 2027 $47,000 $47,500 $48,000 $48,500 $49,000 $49,500 $50,000
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

MEET YOUR CREW:
CAPTAIN: RILEY MORRISON
CHEF: GLEN MASSEY – SuperYacht Culinary Certification, Ecole DuCasse Paris Culinary Certification
STEWARDESS: JESSICA WELLS – PADI Dive Instructor

Riley grew up in Nova Scotia, surrounded by the Atlantic Ocean. Spending time outdoors was a large part of his childhood and was where he got his first taste of life on the water.
After graduating from university, he completed his 200ton Captain’s license and has been working at sea ever since. He’s been employed as a captain for the past six years and has completed over 70 charters. Riley has sailed throughout the Caribbean, the Mediterranean, around South Africa, across the Atlantic, and the coast of England and Ireland. He’s experienced on a multitude of sailing yachts, high-performance racing yachts, large motor yachts, and sailing super yachts. Riley will make sure you have a safe and memorable time onboard!

Chef Glen is a South African culinary artist with a decade of experience in the hospitality industry. Originally a mixologist and restaurant manager, his passion for flavor led him to pursue formal training at the Super Yacht Culinary Academy.
In 2024, Chef Glen further honed his skills at the École Ducasse Paris Campus, a world-renowned institution. This prestigious culinary school equipped him with advanced techniques and a deeper understanding of global cuisine.
Known for his fresh, light, and locally-inspired dishes, Chef Glen believes in bringing a sense of place to every meal. However, his culinary repertoire extends far beyond regional fare. He enjoys the challenge of creating diverse menus and loves the personal touch of working on a yacht.

Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care.
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023.
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.

Sample Menu

 
CHEF GLEN’S SAMPLE MENU
Breakfast
Continental served everyday accompanied by seasonal fruits, yoghurt
 
Pancakes
Yoghourt pancakes, maple chantilly cream, banana, crispy bacon, pecan nut 
side of scrambled egg
 
Avo smash
Hummus, avo, feta, fresh herbs, fried egg, crispy bacon
 
Shakshuka
Spiced tomato, red pepper poached egg, fresh herbs, labne, flatbread
 
Potato Rosti
bacon, spinach, kalamata olives, blistered tomatoes, scrambled egg, tzatziki
 
Home cured salmon
Coffee Cure, everything cream cheese. house dill pickle
 
Eggs Benedict
Homemade english muffin, hollandaise, poached egg, pork belly
 
Omelette
Kimchi, aged cheddar, furikake
 
Superfood smoothie Bowl
banana, berries, almond, coconut milk, chia, raw cacao, lions mane, vegan protein powder
 
Lunch
Seared Tuna salad
Sesame crusted seared tuna, crispy rice noodles,peanuts, cucumber, herbs and a vietnamese dressing
 
Caesar Salad
Homemade croutons, yoghourt marinated chicken, pickled onion, walnuts, apple homemade dressing
 
Burgers
Homemade patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto
Watermelon salad
 
Pulled pork Taco
slow cooked pork in a traditional Mexican style adobo, pineapple slaw, lime crema, pickled onion 
Served with street style elote
 
Crab Roll
Lump crab,herb butter, white slaw, mango gel, grilled brioche and homemade old Bay Crisps
 
Baby calamari 
Grilled calamari, Israeli cucumber salad, muhammara and flatbread
 
Moules – Frites
White wine, Pancetta, leaks served with double fried fries and homemade aioli
 
Appetisers
Tomatoes and Burrata salad
Marinated tomatoes, burrata, fresh herbs, toasted almond, tomato vinaigrette 
 
Baked Pears
Camembert, confit duck, truffle, honey, walnuts
 
Ceviche
fresh local fish,charred lime, celery, onion, ginger, garlic served with tortilla chips
 
Beef tartare 
Classic beef tartare, fresh herbs, cured egg yolk, toast
 
Lobster
Butter poached lobster, kimchi pot sticker, elderflower and fennel fumet
 
Sweet pea and Pork bao
Coconut pea puree, pork belly and coconut sambal served on a steamed bao
 
Chamomile cured fish
Chamomile, lime, pickled cucumber, homemade chilli crisp, ginger
 
Mains
Beef tenderloin
Truffled pomme puree, root veg, port jus
 
 Shrimp Carbonara
Homemade pasta, guanciale, shrimp, peas, pecorino
 
Chicken “Blanquette” 
Pine Nut and ricotta stuffed chicken breast, sherry cream, mushrooms with a warm salad of haricots verts
 
Saffron Risotto
Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oil
 
Herb Crusted Lamb
Cauliflower puree, pomme dauphine, herb oil, olive caramel, jus
 
Seabass
Grilled sea bass, zucchini puree, charred sweet peppers, salsa Verde and spiced couscous
 
Crispy Duck
Cherry jus, polenta cake gratin, maple glazed carrot, and charred orange
Dessert
 
Poached pears
Red wine poach, home-made ice cream,olive oil, sea salt, ginger crumble
 
Lemon polenta cake
Mandarin mascarpone and candied mandarins
 
Cherry and black pepper tiramisu 
Cherry gel, dark chocolate, cognac, diplomat cream
 
Churros
Cardamom and cinnamon and sugar w/ salted chocolate ganache 
 
Passion fruit and Tart
White chocolate, shortcrust pastry, french meringue, vanilla
 
Millefeuille 
Ruff puff, white chocolate cream, raspberry’s chipotle gel, pistachio 
 
Rum Baba
Pate a baba, Caribbean spiced Chantilly, black cardamom and Kaffir syrup, local rum

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CLIENT INQUIRY

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

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or call us at 1 (407) 922-9696