catamaran mahasattva

Mahasattva – Catamaran

Spacious, stylish & comfortable

  • 62 foot Lagoon sailing catamaran
  • accommodates 9 guests
  • 4 queen cabins and 1 single
  • great for 4 couples

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. She is a New 62 foot Lagoon catamaran that accommodates 8 guests comfortably in 4 queen luxurious cabins with en-suite bathrooms and a single cabin accessible from the upper deck.  Lagoon catamarans have vertical saloon windows which offer not only a spectacular view from inside the yacht but give the yacht a feeling of being outside. The spacious flybridge has plenty of room to lounge and relax at sunset with a cold beverage. There is seating for 8 people dining inside and outside with fully opening sliding doors making the inside and the outside of the yacht flow together. And with the addition of the upstairs flybridge, Mahasattva is the perfect yacht for any larger group.

*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!

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Epic Yacht Charters
Average rating:  
 3 reviews
by B&B on Epic Yacht Charters
Relaxing Vacation

Here's to new friends, great food, sailing and cocktails. You guys have been so welcoming and our doors and hearts are always open in you are in NYC. Thank you so much for such a relaxing vacation and helping us to make new memories.

by B&B on Epic Yacht Charters

Here's to new friends, great food, sailing and cocktails. You guys have been so welcoming and our doors and hearts are always open in you are in NYC. Thank you so much for such a relaxing vacation and helping us to make new memories.

by April Charter Guests on Epic Yacht Charters

Thank you for an amazing time. The food and boat were amazing. Our time was too short!

Amenities

AMENITIES

  • Air conditioners and fans
  • Watermaker and generators
  • Swim platforms and heated deck showers
  • Sun Awning
  • Sun lounger pads for the trampoline
  • Indoor/Outdoor audio system
  • iPod/device hookup
  • TV in each cabin and salon access to Apple Tv
  • Wi-Fi
  • Cockpit icemaker
  • Barbeque

WATER FUN

  • 15′ rigid inflatable boat w/60 hp engine
  • 2 Sub-wings, Wakeboard, Tube
  • 2 x 2 person kayaks
  • 2 Stand up paddle boards
  • Swimming noodles
  • Underwater camera/video
  • Snorkel Gear
  • Fishing Gear

SPECIFICATIONS

Builder: Lagoon
Year Built: 2019
Length: 62′
Beam: 32′1″
Draft: 5′1″
Flag: Cayman Islands

Your Crew

CAPTAIN IAN & CHEF BLAIR

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.

Sample Menu

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

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

APPETIZERS

  • 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

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
Pricing
Season2 Pax3 Pax4 Pax5 Pax6 Pax7 Pax8 Pax
Summer 2019$31,500$32,000$33,500$34,000$34,500$35,000$35,500
Winter 2019 to 2020$31,500$32,000$33,500$34,000$34,500$35,000$35,500
Summer 2020$31,500$32,000$33,500$34,000$34,500$35,000$35,500
Winter 2020 to 2021$31,500$32,000$33,500$34,000$34,500$35,000$35,500

*Please enquire about increased rates for Holiday weeks and other destinations

PRICE INCLUDES:

  • Use of the yacht with our Professional Captain and Chef and additional crew
  • All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner and Dessert
  • Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates and more
  • Beverages – Water, Juices, Sodas, Coffee, Beer, Wine and a Fully Stocked Bar
  • Water Sport activities
  • Broadband Wireless Internet Access
  • Air Conditioning
  • Cruising taxes and permits, BVI licenses and port fees
  • Fuel for the yacht and dinghy

PRICE DOES NOT INCLUDE:

  • Shore activities such as dining, shopping or special off yacht excursions
  • Premium Beverages/Wines not normally stocked and excessive alcohol consumption
  • Airport Transfers
  • BVI individual fishing permits
  • Crew gratuity; 15-20% of the charter cost
Availability

Availability

Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.

Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter

  • Booked (Booked by another client group already)
  • Hold (Held by another client group, not yet booked, and can be challenged)
  • Unavailable (Blocked out by the Owner and unavailable to challenge)
  • Transit

** Epic Yacht Charters BVI provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.

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