Ed Hamilton & Co.

MAHASATTVA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2018

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

Breakfast

Continental served everyday accompanied by seasonal fruits, yoghurt

Pancakes

Bacon, maple syrup, side eggs

Breakfast Spread

Tarragon scrambled eggs, bacon, sausages, pastries, fried tomatoes, baked beans

Banana French Toast

House made banana bread, battered and fried

Bacon, maple syrup, fresh fruit and preserves

Potato Rosti

bacon, kale salad, Boiled egg, & bagna cauda sauce

Veg: no bacon, scrambled tofu, miso bagna cauda

Coffee cured salmon

House curred salmon, everything creamcheese and toasted bagle

Eggs Benedict

Choice of ham, or spinach

Tarragon hollandaise, freshly toasted english muffin

Omlette

Bacon and emmantaler  2 egg omlette

Veg option: Broccoli and cheddar or spinach and mushroom

Fish:  Smoked salmon and dill

Lunch

Tuna  & Avo Open Sandwich

Seasame crusted seared tuna, arugula, crispy leak, asian sesame and ginger dressing

Chicken Caesar

House made dressing, grilled chicken, seasonal greens and house made torn croutons

Gourmet Burgers

Home made patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto, and arugula

Shrimp Tacos

Shrimp cooked in a spicy chipotle adobo, mexican slaw

Served with mexican street corn on the cob

Lobster Roll

Hawaiian hoagie rolls, Anegada Lobster, white slaw and house made old Bay Crisps

Chicken Kofta Wraps

Hummus, carrots, sprouts, yogurt and cucumber, charred onion and mint salad

Grilled Cheese and Gazpacho

Swiss and proscuitto. Served with a spanish gazpachio

Appetizers

Papaya and Prosciutto Salad

Candied hazelnuts, basil, feta, tamarind dressing

Baked Pears

Gorgonzola, Honey, alomonds, herbs

Ceviche

Coconut leche de tigre, grilled citrus, cilantro,cucumber, raddish

Veg: oyster mushrooms

Beetroot “Tartar”

Roasted beets with whipped feta, pistachios and truffle honey

Crab and Mango Salad

Roasted poblano peppers, cucumber, celery and dill

Sweet Pea and Pork wontons

Pea puree, sticky asian pulled pork and coconut sambal

Chicken Salad

chicken breast with a tahini and parsly dressing, cous cous, orange, fennel seasonal greens

Mains

Beef Fillet

Truffle parsnip purre, root crisps, charred broccoli, demi glace

 Pesto Carbonara

Pancetta and shrimp, pecorino romano, pepper and a drizzle of  sundried tomato pesto

Tahini Chicken Salad

Bone in chicken thigh, citrus turmeric and mint w/ tunisian spinach and butterbean

Five Spice Chicken

Roasted chicken breast, vietnamese cucumber salad, steamed jasman rice

Scallop and Saffron Risotto

Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oill

Herb Crusted Lamb Rack

Zataar crusted New zealand lamb served with house made gnocchi and mint yogurt

Whole Baked Snapper

Snapper baked “al Pastor” served with mexican green rice, grilled limes and seasonal roast veg

Guava Glazed Pork Ribs (served family BBQ style)

Baby back ribs with a spicy guava BBQ sauce, smoked potato salad, seasonal sides

Dessert

Poached Pears

Served with home ice cream

Lemon Polenta Cake

Mandarin mascarpone and candied mandarins

Cherry and Black Pepper Crumble

Fresh cherries, brandy, black pepper, almond granola crumble with maraschino chantilly cream

Churros

Cinnamon and sugar w/ salted chocolate ganache

Raw Passionfruit Key lime

Almond and date crust

Tiramisu

Dark chocolate, cherry, cognac, coffee and macarpone cream

Date Spice Cake

Warm date cake with caribbean spices served with a coconut butterscotch sauce

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.

HALF-BOARD:
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $350 discount per person/7nights. Prorated for less nights.

LOCAL FARE MEAL PLAN
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $175 discount per person/7nights. Prorated for less nights.

HOLIDAY RATES: 2024/2025
THANKSGIVING: $51,000
CHRISTMAS: $56,000 – charter must end by 12/26
NEW YEARS: $59,000 – charter may not start prior to 12/27

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 (max of 3)

Additional Rate Information

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

Winter Area: Caribbean Virgin Islands (US/BVI), 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
Summer 2024 Inclusive $45,000 $45,500 $46,000 $46,500 $47,000 $47,500 $48,000
Winter 2024 to 2025 Inclusive $45,000 $45,500 $46,000 $46,500 $47,000 $47,500 $48,000
Summer 2025 Inclusive $45,000 $45,500 $46,000 $46,500 $47,000 $47,500 $48,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.

HALF-BOARD:
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $350 discount per person/7nights. Prorated for less nights.

LOCAL FARE MEAL PLAN
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $175 discount per person/7nights. Prorated for less nights.

HOLIDAY RATES: 2024/2025
THANKSGIVING: $51,000
CHRISTMAS: $56,000 – charter must end by 12/26
NEW YEARS: $59,000 – charter may not start prior to 12/27

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 (max of 3)

Location Details

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

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

MEET YOUR CREW:
Captain: Riley Morrison
Chef: Glen Massey
Stewardess: Airiana Ramos

Riley grew up in Nova Scotia, surrounded by the Atlantic Ocean. Spending time outdoors was a large part of his childhood and was where he got his first taste of life on the water.
After graduating from university, he completed his 200ton Captain’s license and has been working at sea ever since. He’s been employed as a captain for the past six years and has completed over 70 charters. Riley has sailed throughout the Caribbean, the Mediterranean, around South Africa, across the Atlantic, and the coast of England and Ireland. He’s experienced on a multitude of sailing yachts, high-performance racing yachts, large motor yachts, and sailing super yachts. Riley will make sure you have a safe and memorable time onboard!

Chef Glen is South African with a passion for all things flavourful. With 10 years of hospitality background as a mixologist and restaurant manager, he decided to take his creative streak head-on and pursue the wonderful world. He completed his culinary training at the Super Yacht Culinary Academy in Cape Town, South Africa. He loves to travel and bring his experiences and stories alive through the dishes he serves. Glen specialises in fresh light meals bringing a sense of place to your vacation. Still, like any good chef, he hides up his sleeve a repertoire of culinary delights from around the world. He enjoys the challenge of cooking for a different group of individuals and loves the personal touch of working on a yacht.

Airiana grew up standing on a chair at her grandmother’s side in the kitchen. There she was taught to cook and bake and to this day can make a perfect cookie and a mean zucchini bread. On weekends and on vacation, she was out exploring the Blue Ridge Mountains of North Carolina with her friends, camping, hiking and rock climbing.
After school she found her way to Florida and with hard work and determination she got her foot in the door and on the her path within the yachting industry.
She feels that her heart belongs in the Caribbean where she has worked on yachts as a stewardess and also became a PADI Divemaster.
Airiana is kindhearted and vivacious, always placing the interests of her guests first.
Striving for the best possible service she can offer!

Title Name Nation Born Languages
Captain Riley Morrison Canadian 1994 English
Crew Glen Massey

Accomodation

Electric Heads 4

Amenities

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 ft
Pax 8
Cabins 4
Year Built 2018
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 We offer 4 complimentary guided dives per diver during your charter.
All dives will be guided by our onboard Dive Master.
If your last dive was more than a year ago, we’ll start with a refresher dive.


Two GoPro's ready to record your experience.





Dive Costs All gear is supplied on the vessel.

4 dives are included per diver. 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 Inq
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 No
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
Scuba Onboard Onboard
License Info Master
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 WIFI throughout the yacht
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Deep Sea Fish No
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
1 GoPro's with Underwater Dome and multiple adventure mounts
Large ergonomic pool noodles
Inflatables

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

Breakfast

Continental served everyday accompanied by seasonal fruits, yoghurt

Pancakes

Bacon, maple syrup, side eggs

Breakfast Spread

Tarragon scrambled eggs, bacon, sausages, pastries, fried tomatoes, baked beans

Banana French Toast

House made banana bread, battered and fried

Bacon, maple syrup, fresh fruit and preserves

Potato Rosti

bacon, kale salad, Boiled egg, & bagna cauda sauce

Veg: no bacon, scrambled tofu, miso bagna cauda

Coffee cured salmon

House curred salmon, everything creamcheese and toasted bagle

Eggs Benedict

Choice of ham, or spinach

Tarragon hollandaise, freshly toasted english muffin

Omlette

Bacon and emmantaler  2 egg omlette

Veg option: Broccoli and cheddar or spinach and mushroom

Fish:  Smoked salmon and dill

Lunch

Tuna  & Avo Open Sandwich

Seasame crusted seared tuna, arugula, crispy leak, asian sesame and ginger dressing

Chicken Caesar

House made dressing, grilled chicken, seasonal greens and house made torn croutons

Gourmet Burgers

Home made patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto, and arugula

Shrimp Tacos

Shrimp cooked in a spicy chipotle adobo, mexican slaw

Served with mexican street corn on the cob

Lobster Roll

Hawaiian hoagie rolls, Anegada Lobster, white slaw and house made old Bay Crisps

Chicken Kofta Wraps

Hummus, carrots, sprouts, yogurt and cucumber, charred onion and mint salad

Grilled Cheese and Gazpacho

Swiss and proscuitto. Served with a spanish gazpachio

Appetizers

Papaya and Prosciutto Salad

Candied hazelnuts, basil, feta, tamarind dressing

Baked Pears

Gorgonzola, Honey, alomonds, herbs

Ceviche

Coconut leche de tigre, grilled citrus, cilantro,cucumber, raddish

Veg: oyster mushrooms

Beetroot “Tartar”

Roasted beets with whipped feta, pistachios and truffle honey

Crab and Mango Salad

Roasted poblano peppers, cucumber, celery and dill

Sweet Pea and Pork wontons

Pea puree, sticky asian pulled pork and coconut sambal

Chicken Salad

chicken breast with a tahini and parsly dressing, cous cous, orange, fennel seasonal greens

Mains

Beef Fillet

Truffle parsnip purre, root crisps, charred broccoli, demi glace

 Pesto Carbonara

Pancetta and shrimp, pecorino romano, pepper and a drizzle of  sundried tomato pesto

Tahini Chicken Salad

Bone in chicken thigh, citrus turmeric and mint w/ tunisian spinach and butterbean

Five Spice Chicken

Roasted chicken breast, vietnamese cucumber salad, steamed jasman rice

Scallop and Saffron Risotto

Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oill

Herb Crusted Lamb Rack

Zataar crusted New zealand lamb served with house made gnocchi and mint yogurt

Whole Baked Snapper

Snapper baked “al Pastor” served with mexican green rice, grilled limes and seasonal roast veg

Guava Glazed Pork Ribs (served family BBQ style)

Baby back ribs with a spicy guava BBQ sauce, smoked potato salad, seasonal sides

Dessert

Poached Pears

Served with home ice cream

Lemon Polenta Cake

Mandarin mascarpone and candied mandarins

Cherry and Black Pepper Crumble

Fresh cherries, brandy, black pepper, almond granola crumble with maraschino chantilly cream

Churros

Cinnamon and sugar w/ salted chocolate ganache

Raw Passionfruit Key lime

Almond and date crust

Tiramisu

Dark chocolate, cherry, cognac, coffee and macarpone cream

Date Spice Cake

Warm date cake with caribbean spices served with a coconut butterscotch sauce

Request Info

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.