Mahasattva | All-Inclusive BVI Catamaran Charter

About This 2018 Lagoon 620 Sailing Catamaran

What’s Aboard

Worth Knowing

• 5-night minimum charter (shorter charters considered on inquiry)
• 24-hour turnaround between charters
• Sleep-aboard the night before charter start is available for half the daily rate, including boarding after 4pm, a welcome cocktail and canapes, and a light breakfast the next morning; that evening’s dinner is ashore at guests’ expense
• Christmas and New Year’s charters require a 7-night minimum and are priced flat regardless of guest count
• Non-certified guests can arrange a discover scuba course through Sail Caribbean Divers at additional cost; extra dive gear/tanks beyond what’s onboard (3 tanks, 4 BCDs, 3 regulators) can also be rented for a fee

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners aboard; requires 3 lunches & 4 dinners ashore at guest expense
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 6 dinners aboard; requires 2 lunches and 1 dinner ashore at guest expense
• Children: $200 per child under 12.

Both meal plans are alternatives to the standard full-board inclusive rate – choosing one lowers the charter fee slightly in exchange for guests covering a few meals ashore themselves.

Meet the Crew

Captain Riley Morrison grew up in Nova Scotia on the Atlantic, took his 200-ton license after university and has been at sea since, six years as a captain and more than seventy charters across the Caribbean, the Mediterranean, South Africa, England and Ireland, on everything from racing yachts to sailing superyachts. Chef Glen Massey is South African, came to cooking from mixology and restaurant management, and trained at the Super Yacht Culinary Academy and the Ecole Ducasse in Paris. Stewardess Lovisa Gustafsson is Swedish and a PADI Divemaster.

Riley Morrison

Captain

Nationality: Canadian

Glen Massey

Chef

Nationality: South African

Lovisa Gustafsson

Stewardess

Nationality: Swedish
Languages: English

Sample Menu

A week in Chef Glen Massey’s galley

Glen Massey, Chef aboard Mahasattva

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Breakfast

A continental spread with seasonal fruit and yoghurt every morning, and then: yoghurt pancakes with maple chantilly, banana, pecans, crispy bacon and a side of scrambled egg · avo smash with hummus, feta, fresh herbs, fried egg and crispy bacon · shakshuka, spiced tomato and red pepper with poached egg, labneh and flatbread · potato rösti with bacon, spinach, Kalamata olives, blistered tomatoes, scrambled egg and tzatziki · home-cured salmon with coffee cure, everything cream cheese and house dill pickle · eggs Benedict on a homemade English muffin with hollandaise and pork belly · a kimchi, aged cheddar and furikake omelette · or a superfood smoothie bowl with banana, berries, almond, coconut milk, chia and raw cacao

Lunch

Seared tuna salad, sesame-crusted tuna with crispy rice noodles, peanuts, cucumber, herbs and Vietnamese dressing · crab roll of lump crab in herb butter with white slaw, mango gel, grilled brioche and homemade Old Bay crisps · pulled pork tacos, slow-cooked in traditional Mexican adobo with pineapple slaw, lime crema and pickled onion, served with street-style elote · moules frites in white wine with pancetta and leeks, double-fried fries and homemade aioli · grilled baby calamari with Israeli cucumber salad, muhammara and flatbread · Caesar salad with yoghurt-marinated chicken, homemade croutons, pickled onion, walnuts and apple · homemade burgers with balsamic onion marmalade, grilled tomato, buffalo mozzarella and pesto · or a watermelon salad

Dinner

To begin: marinated tomatoes and burrata with fresh herbs, toasted almond and tomato vinaigrette · baked pears with camembert, confit duck, truffle, honey and walnuts · ceviche of fresh local fish with charred lime, celery, onion and ginger with tortilla chips · classic beef tartare with cured egg yolk and toast · butter-poached lobster with kimchi pot sticker and elderflower fennel fumet · sweet pea and pork bao with coconut pea purée and coconut sambal · or chamomile-cured fish with lime, pickled cucumber, ginger and homemade chilli crisp. Mains: beef tenderloin with truffled pomme purée, root vegetables and port jus · herb-crusted lamb with cauliflower purée, pomme dauphine, olive caramel and jus · seared scallops over creamy butternut and saffron risotto with herb oil · crispy duck with cherry jus, polenta cake gratin, maple-glazed carrot and charred orange · grilled sea bass with zucchini purée, charred sweet peppers, salsa verde and spiced couscous · chicken "blanquette", pine nut and ricotta stuffed breast with sherry cream, mushrooms and a warm haricot vert salad · or shrimp carbonara with homemade pasta, guanciale, peas and pecorino

Dessert

Red wine poached pears with homemade ice cream, olive oil, sea salt and ginger crumble · lemon polenta cake with mandarin mascarpone and candied mandarins · cherry and black pepper tiramisu with cherry gel, dark chocolate, cognac and diplomat cream · churros with cardamom cinnamon sugar and salted chocolate ganache · passion fruit tart with white chocolate, shortcrust, French meringue and vanilla · or millefeuille of rough puff with white chocolate cream, raspberry chipotle gel and pistachio

A taste of what Chef Glen Massey cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.Read the full menu

Guest Reviews