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.

Price range from $30,000 – $43,000 per week


Amazing Time

4 5 1
Thank you for an amazing time. The food and boat were amazing. Our time was too short!

A State Of Euphoria

5 5 1
We are on our way home and 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 requests 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.

Most Amazing Time!

4 5 1
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.

Relaxing Vacation

5 5 1
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.

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  • 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


  • 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


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

Your Crew

catamaran mahasattva


Gasper is an RYA qualified Yachtmaster offshore. He grew up in Ljubljana, Slovenia but spent most of his summers sailing in Croatia, where his father taught him how to windsurf when he was 7 years old.  Driving boats soon became one of his biggest pleasures, because it combines sea, machines, and people.  Since 2010 he is working in yacht industry, skippering summers in Mediterranean and winters in the Caribbean. Solving problems calmly and effectively is probably his strongest point,
although kindness, social skills, and discretion are some of his good assets as well.
His professional background and knowledge of the area assure safe and fun cruising on our mighty Mahasattva.

Chef Lindsey will be standing in until Chef Sara joins mid September 2019. Sara is a fun-loving, energetic Slovenian, who started cooking at the age of 10 under strict supervision from her Master Chef mother. She grew up in Ljubljana but wasn’t home often after she got her first job. This type of work took her all around the globe. She started in Croatia, Greece, Italy, and France but move on to work in Thailand, The Bahamas, and the British Virgin Islands. In between her travels, she got her Bachelors Degree in Food Science and Nutrition which comes in handy with dietary restrictions. She gets inspired by different cultures and creative people from but will never ever stick to the recipe. She pours hard work and love into every dish which was passed on to her by a Swedish chef Douglas Spiik with whom she worked with in France to perfect her skill. She loves to sail and will try every adrenalin pumping thing out there. Her other big passion is sport so she is always moving around and being active. If you are in need of extraordinary experiences and you don’t want to stick to the everyday touristy things she is your go-to girl for suggestions to make your holidays extra special.

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


  • BreakfastAlways accompanied by fruit platter, granola, yogurt, milk, baked goods, fresh juice, tea and coffee
  • French omelette made with a variety of vegetables of your choice, added cheese or smoked salmon and a sprinkle of fresh chives
  • Japanese style pancakes with toasted almonds, sirup, fresh berries and coconut flakes
  • Eggs alla Sara – My twist on eggs Benedict
  • French Toast Extravaganza served with caramelized banana, smoked mascarpone cheese, popcorn and maple sirup
  • Toasted bagel with cream cheese, pickled radishes, dill, smoked salmon, avocado, scrambled egg and micro greens
  • Brekkie Bowl – Overnight oats with chia pudding, delicious smoothie, fresh fruit, greek yogurt, honey and crunchy granola
  • Toasted bread topped with freshly made guacamole, an soft-boiled egg, crispy onion, sesame seeds and baby sprouts


  • Juicy chicken breast over bed with baby spinach, garlic mushrooms, savory quinoa salad and parmesan tuile
  • Fresh carrot and zucchini salad with lime and olive oil, wild rice, pan seared salmon with beetroot sauce and crispy beetroot
  • Beef patty Burgers flambeed with whiskey, caramelized onion, Emmental cheese, fresh arugula , tomato and crispy bacon accompanied by sweet potato fries
  • Grilled shrimp tacos with pineapple-papaya salsa, spicy mayo, red cabbage, pickled red onion and sliced avocad
  • Poke Bowl – warm rice with rainbow vegetables, fresh mango, tahini-coconut sauce, marinated tuna chunks, micro herbs, wasabi-ginger mayo drizzle
  • Mediterranean – fresh and light salad with garlic bread croutons, grilled eggplant, sautéed mushrooms, zucchini, sun-dried tomato, buffalo mozzarella, balsamic reduction and olive oil
  • Lobster Linguine withRed creamy lobster sauce with thick pasta and fresh herbs, freshly grated parmesan cheese and a drizzle of olive oil


  • Served with refreshing Caribbean cocktails
  • Gazpacho Shots
  • Black Crisp with Mahi Mahi Cheviche
  • Smoked salmon blinis
  • Scallops with Lemon Basil Butter and Chilli strips
  • Charcuterie Board
  • Watermelon Bites with Mint oil and Feta
  • Mini Meatballs with Creme Fraiche
  • Sushi Rolls


  • Perfectly Pink Lamb sautéed green peas, mint, creamy garlic foam, crispy potatoes covered in pan sauce
  • Gigantic Ravioli – Handmade ravioli stuffed with fennel, cream and langoustine, covered with sweet creamy red pepper sauce, fresh fennel fronds, black caviar and a whole langoustine
  • Crispy Pork Belly with soft fennel, truffle gnocchi and glazed carrots
  • Sea Bass with creamy cauliflower puree, leeks sautéed in white wine, topped with toasted hazelnuts and parsley
  • Risotto with fresh and dried variety of mushroom, garlic butter, parmesan cheese and truffle oil
  • Steak with sweet corn puree, grilled steak, edamame, crispy grilled onion, pan sauce, tuile and micro greens
  • Fresh and Light Curry with flaky white fish, julienned zucchini, carrot, red cabbage, basil lime and steamed Jasmin rice
  • Falling Off the Bone Ribs accompanied by paprika pumpkin-maple puree, raw broccoli salad and sliced chili with greens


  • Strawberry Marshmallow – Fresh strawberries with balsamic vinegar and sugar, crumbled butter biscuits, vanilla ice cream, strawberry sauce and edible flowers
  • Poached Pear – Coconut-cashew vanilla creme, dehydrated pear, coconut crisp, spiced maple sauce
  • Chocolate Ganache Half Spheres – Hazelnut crunch, golden dark chocolate crisp, mini merengues and raspberry coulis
  • Panna Cotta – Vanilla cookie, caramel crystals, dehydrated mango, mango sauce, candied basil leaves
  • Molten Chocolate Cake – Served hot with a scoop of ice cream, crispy crumble and fresh fruit, chocolate rocks, berry sauce
  • Chocolate Log with Passion Fruit – Tempered chocolate with passion fruit creme, golden powder and caramelized nuts
  • Pavlova topped with lemon custard, vanilla creme, fresh berries and edible flowers
  • Soft Scoop Vanilla Cheesecake with cookie crumble and hot chocolate sauce

Price ranges from $30,000-$43,000 per week


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


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

** 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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