Ed Hamilton & Co.

MAHASATTVA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2019

Rates Per Week

Crew Profiles

Specifications

Accommodations

Mahasattva accommodates 8 guests in 4 spacious queen cabins with en-suite with stall showers and electric freshwater flush toilets with bidets. All cabins also has 32″ Smart TV’s and USB charge ports for your devices.

Large salon for lounging with a large pop-up TV, or formal dining. Large aft deck lounge and alfresco dining area with access to the water on two wide sugar scoops with SS steel ladders and deck showers. On top, a spacious fly-bridge with a 360-degree view, fridge, bar, and lounge area. On the bow, two large lounge areas, trampolines, and bow seats for spotting dolphins.

Mahasattva is fully air-conditioned 24/7.

Equipped with wine fridges.

The Crew has separate accommodations and separate shower and restroom facilities.

Fans throughout the boat.

Linen turn around: every 3 or 4 nights….7 night charter normally after the 3 night or on the 4th day

We change out the sheets, pillow slips, hand towels, bath towels, swimming towels, face cloths and bath mats.
In the evenings we turn on lights. Close blinds….switch the A/C on if not already on

Sample Menu

CHEF JADE’S MENU

I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.

 Low or high appreciation of chilies will also be taken into consideration.

All sauces and dressings are made on board with the freshest ingredients.

Windward Islands Menu  

Breakfast: 

Housemade Maple Granola with Nuts and Dried fruit,  Greek Yogurt, Tropical Fruit Platter, Daily Tropical Juices, Selection of Locally Roasted Coffee, Decaf and Teas

Shakshuka: Bell Peppers, Charred Tomato, Oven Poached Eggs 

Crepes, Vanilla Bean Ricotta, Warm Field berries

 Classic Eggs Benny, Canadian Bacon, House Herb Biscuits, Lemon Hollandaise

Buttermilk Waffles, Chantilly Cream, Kiwi Cubes

Smoked Salmon Hash, Lemon Dill Emulsion, Caribbean Avocado 

Brioche French Toast, Coconut Tropical Fruit Salsa

Maple Cinnamon Rolls, Orange Blossom Mascarpone Glaze 

 

Lunch – Always fallowed by a cookie of the day

 Chimichurri Skirt Steak, Fresh Baked Loaf, Olive Oil Poached Cherry Tomato

Mahi Mahi Taco Tuesday, Fermented Jalapeno Salsa, Breadfruit Chips 

Sesame Miso Ahi Tuna Niçoise,  New Potatoes, Wonton Crisps, Beet Eggs

Coconut Chicken Curry, Local Mango Chutney, Hand Rolled Roti

House Specialty Sushi Platter, with Local Fish and Vegetable Options

 Polenta Dusted Chicken Breast, Romesco Sauce, Grilled Romaine Caesar

Cracked Conch Pita Roll, Tarragon Aioli,  Green Papaya Slaw

Far East Lamb burgers,  Challah Buns, Tahini Spread, Shepard’s salad

 

Hors Doeuvres:

 French Cheese Sampler Board, Crusty Baguette,  Onion Confiture

Italian Charcuterie and Olive Sampler Board,  Rosemary Focaccia

Fresh Catch Ceviche, Avocado, Salsa Roja

 House Sesame Crackers, Roasted Red Pepper Hummus, Olive Tapenade

Scallion Crab Rangoon, Local Pepper Jelly 

Belmont Farms Chevre, Green Grapes, Pistachio crumble, Gold foil

Grilled Pineapple, Back Bacon, Sweet Chili Glaze

 

 Dinner Service:

3 light courses, paired with  fine wines from around the world followed with  a selection of  herb teas, specialty coffees and digestifs.

  

Starters

Award Winning  Avocado Cucumber Soup, Pecorino Romano Crisp

   Grilled Watermelon Salad, Arugula , Toasted Pumpkin Seeds, Feta Crumb 

Belmont Farms Goat Cheese and Roasted Beet Terrine, Local Spinach 

Grenadian Callaloo Soup, Coconut Crema, Garlic Croutons

Banana flower Shrimp Salad, Chili Lime Vinaigrette Cucumber Ginger Slaw

Green Fig Salad,  Pancetta Chips, Garlic Aioli

Locally Raised Beef Carppacio, Truffle Pearls, Smoked Maldon Salt

Arancini, Sundried Tomato Coulis, Bocconcini, Balsamic Reduction 

 Main Course:

Za’atar Crusted Rack of Lamb, Pine Nut Cous Cous, Pomegranate Molasses 

Roast Duck, Forbidden Rice, Pineapple Caramel Sauce

Award winning Crispy Lionfish, Guava Glazed Long Beans, Pepper Jelly Yogurt Spheres

West Indian Pumpkin Gnocchi,  Balsamic Chicken, Local Basil Pesto, 

Jamaican Jerk Pork Tenderloin, Crisp Plantain, Orange Thyme Pearls

Chia Seed Crusted Kingfish, Orange Carrot Velouté , Braised Fennel

Sous-Vide Ribeye, Tamarind Demi Glace, Roasted Breadfruit Mash 

Spiny Lobster Tail with Brown Butter,  Zuccini Noodles, Mango Salsa

Dessert

Grilled Pineapple Martini, Rum Butter, Pina Colada Mousse

White Chocolate Crème Brulee, Matcha Shortbread, Raspberry Coulis

Passionfruit Mousse, Cashew Caramel Clusters

Flourless Cake with Grenadian Chocolate, Pomegranate Paint, Coconut Milk Foam

Award winning Starfruit Sponge, Golden Ice Cream, Pumpkinseed Brittle

Key Lime Custard, Ginger Crumble, Marshmallow Whip

House Made Iced Fruit Trio, Soursop, Fig Banana, Mango 

(seasonal selections may vary)

  

 

-Bonne Appetit!!

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5

RELOCATION FEES: For down island please inquire and subject to calendar.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$44,700 3/$45,050 4/$45,400 5/$45,750 6/$46,100 7/$46,450 8/$46,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$44,850 3/$45,275 4/$45,700 5/$46,125 6/$46,550 7/$46,975 8/$47,400

HOLIDAYS:
7 night minimum, 1-8 guests
THANKSGIVING: $49,000
CHRISTMAS:  $56,000 – charter must end by 12/26
NEW YEARS:  $59,000 – charter may not start prior to 12/27 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $45,000 $45,500 $46,000 $46,500 $47,000 $47,500 $48,000
Summer 2023 Inclusive $45,000 $45,500 $46,000 $46,500 $47,000 $47,500 $48,000
Winter 2023 to 2024 Inclusive $45,000 $45,500 $46,000 $46,500 $47,000 $47,500 $48,000

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: 5

RELOCATION FEES: For down island please inquire and subject to calendar.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$44,700 3/$45,050 4/$45,400 5/$45,750 6/$46,100 7/$46,450 8/$46,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$44,850 3/$45,275 4/$45,700 5/$46,125 6/$46,550 7/$46,975 8/$47,400

HOLIDAYS:
7 night minimum, 1-8 guests
THANKSGIVING: $49,000
CHRISTMAS:  $56,000 – charter must end by 12/26
NEW YEARS:  $59,000 – charter may not start prior to 12/27 

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

***CREW FOR JULY 2022- MID JAN 2023***
MAGNUS WITTERSO – JADE KONST

Captain Magnus hails from the frigid fjords of Norway with several captains in his blood line. He spent his entire childhood regatta racing, teaching sailing and working for the King in the Norwegian Navy before he felt himself being drawn to far more tropical latitudes. Now, thawed out, and after several years of cruising on his private sailboat, multiple ocean crossings and chartering the most stunning waters and island groups in the world, he can guarantee a fantastic experience with well thought out itineraries and adventures.

Chef Jade was born and raised nestled between the Coastal mountains and the sea on Canada’s West Coast. Jade found a love for all things ocean at an early age. Her hometown of Vancouver is known for its multinational cuisine and spectacular seafood straight from the Pacific Ocean. She honed her culinary talents while working in some of the most exclusive resorts the area has to offer. As a Chef, DiveMaster and Captain Jade has worn many hats over nearly a decade of working on yachts, traveling the Caribbean, Eastern Mediterranean and New England. Every new destination she has gathered fresh flavors and new recipes to add to her ever evolving menus. A true mermaid, when not in the galley or on watch you can find her leading the snorkel trip in one of her many colorful tails!
.

***MAGNUS & JADE ARE FULLY VACCINATED FOR COVID-19*****

Title Name Nation Born Languages
Captain Magnus Wittersø Norway 1989 English
Crew Jade Konst Canadian
Mahasattva Crewed Catamaran Charter Chef Jade Konst

Chef Sept 22- Jan 2023

Jade Konst
Mahasattva Crewed Catamaran Charter Captain Magnus Witterso

Captain July 2022-January 2023

Magnus Wittersø

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 21.5 Kva, 110V
Water Maker 73.92 gallons/h, 1
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 62
Pax 8
Cabins 4
Year Built 2019
Cruise Speed 7
Guest Smoke Smoking on aft sugar scoop ste
Guest Pet No
Children Allowed Yes
Min Child Age No minimum

Leisure

Dinghy 15' RIB center console
Dinghy Hp 70HP
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 2
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Included in your charter for no extra charge.
All dives will be guided by our onboard Dive Instructor.
If your last dive was more than a year ago, we’ll start with a refresher dive.
We offer 4 complimentary guided dives during your charter.

Two GoPro's ready to record your experience.

**Ian Quigley is Dive Instructor January 15-July 15



Dive Costs All gear is supplied on the vessel.

Discover Scuba” dive to a depth of 40’. You will need a medical form and if you have any physical conditions that present risk a Doctor’s signed waiver that you are OK to dive. Charge is $150 and paid directly to our own board instructor.

PADI Advanced Open Water Instruction and certification
We will offer this course for up to 4 students at a time. This is open to anyone who is a PADI open water certified diver. After completion of this course you will certified to dive deeper than 60’. To fully enjoy dives such as “The Wreck of the Rhone” we recommend this during your trip. This costs $300 per student. To be paid directly to our Dive Instructor.

4 dives are included per guest. Additional dives are offered at $50 per guest per dive.

PLEASE NOTE:
In locations where the vessel is required by law to make use of rendezvous diving/local dive operators, this cost will be for the guest account.

Other Specs

Beam 32.1
Draft 5.1
Queen 4
Pref Pickup St. Thomas, USVI
Other Pickup BVI inquire limited to 7
Turn Around 48 FIRM
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Hard drive
Num Cds Spotify /
Board Games Yes
Num Books Yes
Cam Corder No
Num Dine In 8
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch 18
Inverter Yes
Voltages 110V
Water Capacity 2 x 240 L / 4 x 63 US Gal
Dinghy Pax 9
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Swim Platform Hydraulic platform & Scoop Ste
Boarding Ladder S/S off scoop steps
Dinghy Sailing No
Fish Gear Type Trolling
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Only re-usable silicone straws.No single-use plastics onboard.
Scuba Onboard Onboard
Resort Course $150 per diver
Full Course $300 with book work & pool work completed before charter
License Info Instructor
Compressor Onboard
Num Dive Tanks 20
Num Divers 8
Num Dives 4
Num Dive Lights 20
Other Entertain TV in every cabin and one in the saloon, with access to Apple TV
Communicate Unlimited WIFI throughout the yacht
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Deep Sea Fish Yes
Sail Instruct No
Other Toys Sunlounger pads for the trampoline
2 Sub-Wings
Wakeboard
Water Skis
2 x 2-person kayaks
2 x SUP boards
Inflatable Floating Dock
Large towable Tube
2 x GoPro's with Underwater Dome and multiple adventure mounts
Large ergonomic pool noodles
Inflatable unicorns
Inflatable Flamingo
Inflatable Whale shark

Mahasattva accommodates 8 guests in 4 spacious queen cabins with en-suite with stall showers and electric freshwater flush toilets with bidets. All cabins also has 32″ Smart TV’s and USB charge ports for your devices.

Large salon for lounging with a large pop-up TV, or formal dining. Large aft deck lounge and alfresco dining area with access to the water on two wide sugar scoops with SS steel ladders and deck showers. On top, a spacious fly-bridge with a 360-degree view, fridge, bar, and lounge area. On the bow, two large lounge areas, trampolines, and bow seats for spotting dolphins.

Mahasattva is fully air-conditioned 24/7.

Equipped with wine fridges.

The Crew has separate accommodations and separate shower and restroom facilities.

Fans throughout the boat.

Linen turn around: every 3 or 4 nights….7 night charter normally after the 3 night or on the 4th day

We change out the sheets, pillow slips, hand towels, bath towels, swimming towels, face cloths and bath mats.
In the evenings we turn on lights. Close blinds….switch the A/C on if not already on

CHEF JADE’S MENU

I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.

 Low or high appreciation of chilies will also be taken into consideration.

All sauces and dressings are made on board with the freshest ingredients.

Windward Islands Menu  

Breakfast: 

Housemade Maple Granola with Nuts and Dried fruit,  Greek Yogurt, Tropical Fruit Platter, Daily Tropical Juices, Selection of Locally Roasted Coffee, Decaf and Teas

Shakshuka: Bell Peppers, Charred Tomato, Oven Poached Eggs 

Crepes, Vanilla Bean Ricotta, Warm Field berries

 Classic Eggs Benny, Canadian Bacon, House Herb Biscuits, Lemon Hollandaise

Buttermilk Waffles, Chantilly Cream, Kiwi Cubes

Smoked Salmon Hash, Lemon Dill Emulsion, Caribbean Avocado 

Brioche French Toast, Coconut Tropical Fruit Salsa

Maple Cinnamon Rolls, Orange Blossom Mascarpone Glaze 

 

Lunch – Always fallowed by a cookie of the day

 Chimichurri Skirt Steak, Fresh Baked Loaf, Olive Oil Poached Cherry Tomato

Mahi Mahi Taco Tuesday, Fermented Jalapeno Salsa, Breadfruit Chips 

Sesame Miso Ahi Tuna Niçoise,  New Potatoes, Wonton Crisps, Beet Eggs

Coconut Chicken Curry, Local Mango Chutney, Hand Rolled Roti

House Specialty Sushi Platter, with Local Fish and Vegetable Options

 Polenta Dusted Chicken Breast, Romesco Sauce, Grilled Romaine Caesar

Cracked Conch Pita Roll, Tarragon Aioli,  Green Papaya Slaw

Far East Lamb burgers,  Challah Buns, Tahini Spread, Shepard’s salad

 

Hors Doeuvres:

 French Cheese Sampler Board, Crusty Baguette,  Onion Confiture

Italian Charcuterie and Olive Sampler Board,  Rosemary Focaccia

Fresh Catch Ceviche, Avocado, Salsa Roja

 House Sesame Crackers, Roasted Red Pepper Hummus, Olive Tapenade

Scallion Crab Rangoon, Local Pepper Jelly 

Belmont Farms Chevre, Green Grapes, Pistachio crumble, Gold foil

Grilled Pineapple, Back Bacon, Sweet Chili Glaze

 

 Dinner Service:

3 light courses, paired with  fine wines from around the world followed with  a selection of  herb teas, specialty coffees and digestifs.

  

Starters

Award Winning  Avocado Cucumber Soup, Pecorino Romano Crisp

   Grilled Watermelon Salad, Arugula , Toasted Pumpkin Seeds, Feta Crumb 

Belmont Farms Goat Cheese and Roasted Beet Terrine, Local Spinach 

Grenadian Callaloo Soup, Coconut Crema, Garlic Croutons

Banana flower Shrimp Salad, Chili Lime Vinaigrette Cucumber Ginger Slaw

Green Fig Salad,  Pancetta Chips, Garlic Aioli

Locally Raised Beef Carppacio, Truffle Pearls, Smoked Maldon Salt

Arancini, Sundried Tomato Coulis, Bocconcini, Balsamic Reduction 

 Main Course:

Za’atar Crusted Rack of Lamb, Pine Nut Cous Cous, Pomegranate Molasses 

Roast Duck, Forbidden Rice, Pineapple Caramel Sauce

Award winning Crispy Lionfish, Guava Glazed Long Beans, Pepper Jelly Yogurt Spheres

West Indian Pumpkin Gnocchi,  Balsamic Chicken, Local Basil Pesto, 

Jamaican Jerk Pork Tenderloin, Crisp Plantain, Orange Thyme Pearls

Chia Seed Crusted Kingfish, Orange Carrot Velouté , Braised Fennel

Sous-Vide Ribeye, Tamarind Demi Glace, Roasted Breadfruit Mash 

Spiny Lobster Tail with Brown Butter,  Zuccini Noodles, Mango Salsa

Dessert

Grilled Pineapple Martini, Rum Butter, Pina Colada Mousse

White Chocolate Crème Brulee, Matcha Shortbread, Raspberry Coulis

Passionfruit Mousse, Cashew Caramel Clusters

Flourless Cake with Grenadian Chocolate, Pomegranate Paint, Coconut Milk Foam

Award winning Starfruit Sponge, Golden Ice Cream, Pumpkinseed Brittle

Key Lime Custard, Ginger Crumble, Marshmallow Whip

House Made Iced Fruit Trio, Soursop, Fig Banana, Mango 

(seasonal selections may vary)

  

 

-Bonne Appetit!!

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.