Mahasattva

YACHT TYPE: CATAMARANS

Mahasattva

  • 31,200 / Week
  • 35,500 (High Weekly Price)
  • 31,200 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 10 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Description

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.

Specifications

  • Size: 62.00 Ft
  • Beam: 32.1
  • Draft: 5.1
  • Engine: 2 x 110 hp diesel engines 21.5Kv generator 3,000w inverter
  • AC: Full
  • Year Built: 2019
  • Builder: Lagoon
  • Sun lounger pads for the trampoline
  • 2 Sub-Wings
  • 2 inflatable flamingos
  • TV in every cabin and one in the saloon, with access to Apple TV

Accommodations

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.

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Mahasattva Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

CHEF BLAIR'S MENU
Accompanied by photos 6-10


‐ 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

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