yacht

Mahasattva

Be one of the first to charter our new fully-crewed 2019 Lagoon 620, Mahasattva, while you sail around the islands of the Caribbean. Sleeping eight people in four double cabins with four heads, this yacht is perfect for experiencing fully crewed luxury. On a crewed yacht charter with us, you’ll have your own personal skipper, chef and hostess and your experience is personalised to suit your preferred itinerary and catering requirements.

Info

2019 Lagoon 620 19m (62’) Catamaraon Captain, Chef and First Mate Four guest en suite staterooms Separate crew quarters Rates vary from $30k to $38k for high season

Amenities

2 Paddleboards 1 Kayak Towtube Subwing Underwater flying Snorkeling gear Randezvous Dive Support Scuba Tank Processor Floating Party Island

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Team

Captain Gasper Zupancic

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. MCA/RYA Yachtmaster Offshore commercially endorsed(STCW, ENG1)

Chef Lindsey Chirichiello

Lindsey hails from New England and a long line of chefs. Following in her fathers footprints, she found herself in the restaurant industry at a very young age. Always mesmerized with the tasty creations flowing out of the New England kitchens she worked in, she decided to peruse her passion for the culinary arts. She immersed herself in culinary courses and the bustling food scene. In an effort to keep her passion for travel stoked as well, she set off in the yachting industry roughly eight years ago. From the Eastern Seaboard of the US, France to Spain, Italy to Turkey, Croatia and many other stops in between, she has honed her skills in several different styles of cuisine. On crossing the Atlantic she let her creative side flow with inspirations from the Caribbean and South America. She takes much pride in tantalizing your taste-buds, but also in constructing creative cocktails, and cultivating a vacation for the memory books! Commercially Endorsed STCW

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.

Food Menu

Breakfast options

Jumbo lump crab Eggs Benedict - drizzled with hollandaise with sweet potato hash browns   Pain Perdue French Toast - baguettes with a blueberry syrup reduction, powdered sugar and served with fresh fruit   Veggie Frittata – with a cauliflower crust over toasted kale chips served with avocado and tomato

Dinner options

Baked Salmon with hollandaise sauce over risotto with a side of asparagus   Angel hair pasta with seared scallops 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 brussels sprouts

Sundowners

To be accompanied with fresh Caribbean cocktails. Spicy avocado devilled eggs – made with fresh avocado and Cholula   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 and pear vinaigrette   Pesto tortellini Pasta - with cherry tomatoes drizzled in olive oil and parmesan cheese   Caprese salad – Tomato, mozzarella and balsamic vinaigrette

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