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2019 62ft Catamaran Sleeps 8 Guests In 4 Cabins, Stylish and lounging galore!


From $38,700/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 62ft

Cabins: 4

Built: 2019

Crew: 3

Builder: Lagoon

Awarded 3rd place in the culinary competition at the 2019 annual USVI Boat Show! Mahasattva is a luxury Lagoon 620 catamaran, offering 4 queen guest cabins, each with individual air conditioning controls, private en-suite head with electric toilets, bidet, vanity and dry shower stall. The main salon is very spacious. The aft deck is available for alfresco dining, lounging and access to water and water toys and she has a large top fly-bridge with a 360 degree view, bar and ice maker. 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 aw...



8 Guests

4 Queen Beds

4 Wash Basins

4 Cabins

6 Showers

4 Electric Heads

Mahasattva accommodates 8 guests in 4 spacious queen cabins, ALL en-suite with stall showers and electric fresh water flush toilets with bidets. Additionally there is a single berth cabin in forward port hull with en-suite bath, accessible from the deck only.

Large salon for lounging or formal dining plus aft deck lounge and alfresco dining are plus top fly-bridge with 360 degree view.

Mahasattva is fully air-conditioned throughout and has a wine cellar.

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




WiFi internet access

Generator: 21.5 Kva, 110V

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yes

Bimini Top


Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: 280 L/h, 1

Deck showers

Salon TV with satellite tv

Swim Platforms

TV in every cabin and one in the saloon, with access to Apple TV


Water fun

15' RIB center console 70HP Dinghy


Stand Up Paddle

Snorkeling Gear

Underwater Camera

Adult Water Skis


2 Man Kayak

Fishing Gear

Kids Water Skis


Floating Mats

Beach Games

Sunlounger pads for the trampoline
2 Sub-Wings
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


***CREW FOR JANUARY 2022 - JULY 2022***

Brian began his passion for life on the water growing up in sunny California. Born and raised in Carmel-by-the-Sea he spent his childhood summers on lakes learning all about powerboats, but was exposed to sailing as a teenager and was immediately hooked.

After graduating from Californian State University at Chico with a major in Hospitality and Special Events Brian moved to San Diego to be closer to the water. After a few years of sailing on the weekends, Brian decided to quit the software sal...




<p style="text-align:center"> Chef Jayde&#x27;s Sample Menu<br/></p><p><span style="font-weight:bold">BREAKFAST</span><br/>- Fresh Local Fruits, Yoghurts, Smoothies and Cereals<br/>- Banana/Blueberry Pancakes or Waffles w/ Homemade Rum Syrup, Fresh Berries and Crisp Bacon<br/>- Perfectly Poached Eggs Benedict w/ Homemade Hollandaise, Dill Sour Cream/Smoked Salmon/Caper OR Seared<br/>   Vegetables, Bacon &amp; Avocados<br/>- Omelette Bar to Order w/ Fruit Salad &amp; Hash Browns<br/>- Caramel and Almond Crusted Vanilla French Toast &amp; Spiced Sausages<br/>- Freshly Baked Muffins<br/>- Spinach and Mushroom Quiche<br/>- Fresh Local Bread, Croissant’s &amp; Baguette Breakfast Sandwiches<br/>- Coffee, Coffee, Coffee...and Variety of Teas</p><p><span style="font-weight:bold">LUNCH</span><br/>- Blackened Caribbean Shrimp Caesar Salad w/ Homemade Garlic Bread, Tangy Reduction and Parmesan Crisps<br/>- Basil/Black Bean Cheese Hamburgers In Paradise w/ Homemade String Truffle Fries<br/>- Mediterranean Style Buffet w/ Lemon, Herb &amp; Honey Baked Chicken and Garlic Butter Flatebreads<br/>- Healthy Seafood Quinoa Salad &amp; Crisp Ciabatta<br/>- All You Can Eat Local Caribbean Style Fish Tacos and All You Can Drink Margaritas<br/>- Spicy West Indian Chicken Roti w/ Fried Plantains Crisps &amp; Papaya/Tomato Salad<br/>- Maryland Style Crab Cakes w/ Curry Mayo &amp; Local Fresh Salad Greens</p><p><span style="font-weight:bold">APPETIZERS</span><br/>- Fresh Cut Vegetables with Homemade Garlic/Red Pepper Hummus &amp; Tapenade Selection<br/>- Rum Balsamic Reduction On Top Fresh Caprese Salad<br/>- Vegetable or Beef Blue Chip Nachos with Homemade Guacamole/Salsa<br/>- Rare Seared Sirloin Steak, Local Basil On Top Spinach and Cream Cheese Stuffed Mushrooms<br/>- Crispy Top Parmesan Spinach Artichoke Dip with Roasted Pita Bread<br/>- Smoked Salmon, Cream Cheese and Capers On Top Crunchy Toasts<br/>- Grilled Bacon Wrapped Scallops On Top Fresh Local Greens w/ Fig Reduction<br/>- Crispy Stuffed Wontons w/ Sweet Chilli Sauce<br/>- Coconut Shrimps &amp; Deep Fried Buffalo Cauliflower</p><p><span style="font-weight:bold">DINNER</span><br/>- Sticky Bourbon Grilled Salmon w/ Fresh Greens And Baked Honey Squash<br/>- Spicy Caribbean Red Snapper Over Island Baked Vegetables and Seasoned Wild Rice<br/>- Dijon MahiMahi over Slow Baked Ratatouille and Grilled Teriyaki Bok Choy<br/>- Caribbean Jerk Shrimp over Stir Fried Vegetables, Buttered Jasmine Rice and Teriyaki Reduction<br/>- Fillet of Beef Sud Africane w/ Rosemary Infused Bearnaise Sauce, Proscuitto Asparagus Spears and Roasted<br/>   Potatoes<br/>- Grilled and Marinaded Pork Tenderloin w/ Dill Cucumber Salad and Spiced Orzo<br/>- Grouper Al Grecque w/ Pearls of CousCous, Roasted Carrots, Tomato Cumin Sauce &amp; Fresh Feta Walnut Salad<br/>- Pan Seared Wasabi Ahi Tuna w/ a ChimiChurri Salsa and Avocados over a fresh bed of local greens<br/>- Prosciutto And Herb Stuffed Chicken Wrap Bakes w/ Tarragon Cream Sauce over Mushroom Infused Risotto and<br/>   Glazed Grape Tomatoes</p><p><span style="font-weight:bold">DESSERTS</span><br/>- Creamy Classic Cheesecake w/ Salted Pretzel Crust topped Salted Caramel Sauce and Fresh Berries<br/>- Homemade Chocolate Mocha Mousse or Vegan Avocado Mousse<br/>- Classic American Keylime Pie &amp; Vanilla Whipped Cream<br/>- Fresh and Airy Mango Cream Crisp , Whipped Cream and Crushed Pistachio<br/>- Red Wine Poached Pears w/ Mint Sprigs and Homemade Caramel Dressing<br/>- Island Coconut Poke Cake w/ Cafe Rum Sauce<br/>- Banana Caramel Spring Rolls or Frozen and Chocolate Dipped Bananas &amp; Ice Cream<br/>- Homemade Chocolate Oreo Brownies &amp; Ice Cream<br/>- South African Style Peppercrist Crisp Tart w/ Fresh Fruits<br/>- Raspberry Creme Brûlée</p><p> </p><p style="text-align:center"> Chef Katie&#x27;s Sample Menu</p><p>Breakfast Plates</p><p>PASSION FRUIT EGGS BENEDICT </p><p>poached eggs // sweet plantain cake // thick cut smoked bacon // passion fruit infused hollandaise</p><p>BACON &amp; LEEK QUICHE </p><p>charred leeks // applewood smoked bacon // gruyere ((gluten free version available)) </p><p>FRENCH TOAST </p><p>brioche // maple infused ricotta // applewood bacon crumble // canadian maple syrup // berries // powdered sugar dusting </p><p>THE RON BURGUNDY</p><p>traditional scotch egg // caramelized onion // savory porridge // rocket </p><p>PANCAKE BREAKFAST BOARD </p><p>pancakes // coconut flakes // nutella // banana slices // thick-cut bacon // whipped honey ricotta // assorted berries // maple syrup // assorted jams </p><p>SHRIMP &amp; GRITS </p><p>white corn grits // sautéed prawn // pancetta // charred corn &amp; chiles // green onion // garlic chili oil </p><p>BANANA SPLIT PARFAIT</p><p>greek yogurt // banana // assorted berries // coconut flake // chia seed // hemp seed </p><p>FRENCH MAN’S BREAKFAST </p><p>custardy french omelette // sautéed asparagus // heirloom tomatoes // toasted rosemary loaf // assorted jams  </p><p> </p><p><span style="font-weight:bold">Lunch Plates</span></p><p>PINEAPPLE GREEN TEA TUNA BOWL </p><p>seared ahi tuna // sesame green tea noodles // radish flowers // shaved carrots // pineapple salsa // cucumber // shaved jalapeño // honey soy glaze </p><p>BURRATA PESTO SALAD </p><p>fresh burrata // watercress // prosciutto // heirloom tomato // roasted herbed purple potatoes // cinnamon basil pesto // balsamic reduction </p><p>COMPRESSED WATERMELON SALAD </p><p>compressed watermelon // rocket // feta // toasted walnuts // tarragon vinaigrette // pomegranate seeds</p><p>SHRIMP AVOCADO CEASAR </p><p>blackened shrimp // avocado // radish // romaine // parmesan tuile // house made croutons &amp; dressing // toasted pine nuts </p><p>MAHI MAHI TACOS </p><p>locally caught blackened mahi // mango salsa // shaved radish // sriracha crema // micro cilantro // cotija </p><p>BEEF BARBACOA TACOS</p><p>slow cooked beef brisket // shaved jalapeños + radish // pickled red onion // micro cilantro // cotija </p><p>SHRIMP PESTO &amp; BURRATA PIZZA</p><p>garlic sautéed shrimp // purple basil pesto // roasted red pepper marinara // burrata // rocket // blistered cherry tomatoes</p><p>ASIAN BBQ CHICKEN </p><p>crispy roasted asian style bbq chicken thighs // purple sesame potato salad // ginger carrot slaw </p><p>GIMMI-CHURRI SALAD</p><p>sliced filet mignon // jumbo marinated prawn // avocado quinoa salad // chimichurri // watercress </p><p>BLACK BEAN ROYAL </p><p>black bean burger // aged swiss // caramelized vidalia onions // frisee // bourbon onion sauce // crispy polenta frites // truffle aioli dipping sauce // house made sesame bun // gold flake </p><p> </p><p><span style="font-weight:bold">DINNER PLATES</span> </p><p>SEA BASS </p><p>seared sea bass // butternut squash puree // golden parmesan potato coins // lemon butter broccolini // mint pea puree </p><p>SHORT RIB RAVIOLIS </p><p>red wine braised short ribs stuffed // parmesan // red wine mushroom cream sauce // fresh basil </p><p>SEARED ONO </p><p>fresh caught local ono // honey soy sautéed bok choy // papaya salsa // ginger sesame purple mash // cilantro creme // radish </p><p>SURF N’ TURF </p><p>locally caught caribbean lobster half tail // filet mignon // smoked gouda grits // asparagus // blistered cherry tomatoes // herb compound butter // whole grain mustard hollandaise </p><p>ROAST DUCK </p><p>tamarind roasted duck // long grain rice // ginger soy roasted zucchini &amp; baby carrots // tamarind puree </p><p>LAMB</p><p>pistachio crusted rack of lamb // cauliflower puree // roasted heirloom carrots // cherry cabernet sauce </p><p>PORK TENDERLOIN </p><p>pork medallions // garlic whipped potatoes // haricot verts // strawberry gastrique </p><p>FILET MIGNON </p><p>thinly sliced filet mignon // duck confit hash // soft boiled quail egg // duck cracklings // hollandaise </p><p> </p><p>DESSERTS </p><p>VEGAN CHOCOLATE MOUSSE CAKE + POMEGRANATE SEEDS </p><p>rich &amp; velvety with a fresh &amp; juicy finish </p><p>CARROT CAKE </p><p>island spiced carrot cake with sweet cream frosting + salty pistachio dusting + white chocolate shards </p><p>DRAGON FRUIT PANNA COTTA + PINEAPPLE POLLEN </p><p>award winning dessert renews an old classic with a fruit forward rendition </p><p>TART AU CITRON </p><p>Sweet tartness + buttery shortbread crust + fresh mint </p><p>GALETTE </p><p>sugar dusted berries wrapped in a buttery crust a la mode </p><p>BLOOD ORANGE CHOCOLATE MOUSSE </p><p>fresh squeezed blood orange juice combined with rich dark chocolate + smoked sea salt </p><p> </p>